Snickerdoodle smack down

I looked up four recipes for Snickerdoodles. Two called for vanilla, the other two called for cream of tartar, one used whole wheat pastry flour and all butter, the others had butter and shortening. I grew up on the Betty Crocker recipe which was almost identical to the Cooks Illustrated.

Hakuna Frittata

I got hooked on frittate when we got our first CSA and they supplied a recipe for a "Greens Frittata" (which itself was adapted from Antipasti by Joyce Goldstein) that became one of my goto recipes. It reminded me of the "Use it up quiche" from the Tightwad Gazette.  I adapted it in several ways.

Peach Oven German Pancake

During the remodel I was in the market for things I could cook in my micro-convection oven. 

One thing that looked promising was a German Apple Pancake recipe I found in The Best Recipe cookbook. The only problem was that it required cooking the apples for 10 minutes in a skillet and I didn't have ready access to a stove. 

Bacon Pancakes

Bacon Pancake

I saw a picture on Facebook of someone pouring pancake batter over a strip of bacon on a griddle. I knew I had to try this.

I decided to go for a more traditional round pancake so I cut the (precooked and frozen) bacon strips in half and put them side by side. Not much more to say about it than that, other than they were very tasty.

Two Bacon Pancakes: Twice as good!

Short ribs

We had some short ribs that I needed to figure out what to do with. Came up with two ideas. Both involved seasoning the ribs and browning them. 

First up Old-Fashioned Vegetable Beef Soup from the Fix it and Forget it cookbook.

Sweet potato and sausage soup

Sharon found an intriguing recipe for sweet potato sausage soup.
I pretty much followed the recipe, so you can just read it by following the link.
It make a tasty but not very photogenic soup, so no pix.

Next time: I think I would take the extra step of straining the soup after it has gone through the food processor, and pass the strainings back through the food processor a second time, just to make it nice and smooth. Also, I did use italian parsley as a garnish, but I left the leaves just coarsely chopped. I think it would be better to chop the parsley pretty fine.

Rolled turkey breast

Take a 3-pound turkey breast, butterfly it, slather with 6-oz of sliced prosciutto and 6-oz sliced, boiled ham, a Tbs of rosemary leaves, three cloves crushed garlic, some sage, salt, pepper.

Roll it up like a jelly roll.
Tie it up.
Place it on aluminum foil. sprinkle with 2 tsb more rosemary, salt, and pepper.

Bake at 400º for 45-55 minutes.
Take out and let rest for 20 minutes before unwrapping and slicing.

Next time: I baked it 45 minutes then took the internal temp and it was only 100º.
So I put it back in until I got an internal temp of 150º, but that was too long.
After the overshoot it got up to 175º.
So, probably taking it out when it gets to 135º would be good.

In any case, it was very tasty.