Comfort and Joy: Cooking for Two by Christina Lane PDF

By Christina Lane

ISBN-10: 1581573421

ISBN-13: 9781581573428

Simply off the luck of Dessert for 2, writer Christina Lane is again with a beautiful full-color cookbook packed with scrumptious foodstuff for each hours of the day. Her signature pleasant voice invitations readers to attempt every little thing from her Southern candy Tea Fried bird to a vacation Ham, completely portioned for whomever is sitting round the desk. Fancy occasion foodstuff look besides down-home convenience meals, all observed via mouth-watering images. Recipes include:

Bruleed Toasty Oats
Pimento Grilled Cheese with Fried Pickles
Roasted Salmon Sheet Pan Supper
Perfect Filet Mignons with Twice-Baked Potatoes
Rummy Oatmeal Cookies
Comfort and pleasure is a necessary publication for singles, undefined, and small households

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Extra resources for Comfort and Joy: Cooking for Two

Example text

When golden brown on the first side, flip the dough using a fork, and continue to fry. When that second side is golden brown (about 1 minute more), transfer the beignets to a cooling rack lined with paper towels. Roll out the other half of the dough, cut into squares, and fry all the squares. After letting them cool for about 5 minutes, dunk the beignets into the powdered sugar. Serve with all the extra powdered sugar piled on top. RISE AND SHINE BLUEBERRY MUFFINS Probably our favorite Sunday morning treat.

In a small bowl, whisk together the flour, salt, baking soda, and baking powder. Cut the shortening and the 1 ½ tablespoons of butter into small pieces and add it to the flour mixture, cutting it in with a pastry cutter or two knives. When all the pieces of fat are the size of rice grains and are evenly coated in flour, pour in the buttermilk. Knead the dough lightly, and add additional buttermilk, 1 tablespoon at a time, if the dough seems dry or crumbly. Tip the dough out onto a floured counter and pat it out to 1 inch thick.

I made plans for us to visit several places for breakfast during our stay, but needless to say, we went to Café du Monde every morning. When I got home, I knew I had to perfect a small batch of those golden, puffy delights. A SMALL BATCH OF BEIGNETS Yield • 8 beignets 2 tablespoons warm water (110°F) ½ teaspoon active dry yeast 1 tablespoon granulated sugar, plus a pinch for the yeast 2 teaspoons vegetable shortening 3 tablespoons milk 1 large egg white 3 tablespoons boiling water 1 ¼ cups all-purpose flour, plus more for rolling 2 cups peanut oil 1 cup powdered sugar Combine the warm water with the yeast and a pinch of granulated sugar.

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Comfort and Joy: Cooking for Two by Christina Lane

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