I have wanted breakfast, but not for breakfast.  I have wanted breakfast for dinner.  I made stuffed french toast a couple of days ago, then I wanted pancakes.  Fluffy on the inside, crisp and buttery on the outside, smothered in maple syrup.  But, I have stopped buying mixes (well… mostly, I can’t do everything).  I have never made pancakes from scratch before.

I started out looking for something I can make in big batches and keep in an airtight container for when the urge to make pancakes hits me.  When I did an internet search for ‘home-made pancake mix’ I immediately had thousands of recipes right at my fingertips (Walt Disney said this would be possible one day).  Its times like these I like to turn to the bible-esque pages of my Pillsbury  Cookbook.  It has all of my basic recipes, all with variations and serving suggestions; It really gets my cooking ideas flowing.

These cooked up perfectly.  These are the kind of pancakes you dream of when you want to have pancakes.  I only wish I had some bacon to go with them…. oh well, next time.  I have made a huge batch of mix and have it in the pantry in a lovely glass jar (sorry, I didn’t take a picture).  When we go camping I will bring the dry mix in zipper bags and will add the wet ingredients right to the bag.

I’m thinking if you try this recipe, you too will never by the premixed stuff again! Enjoy~

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I have had a request, to a blog post on home-made pretzels.  There are recipes out there all over the food blogging world, but when someone wants to see something on Wylde Thyme I am happy to do it.  The week I learned how to make pretzels I think I made six batches before even one pretzel made it into the freezer.  Now I make batches just to keep them in the freezer.

When you make the pretzels, there are three phases: dough; boiled and baked.  If you let the pretzels cool after they are boiled, then line them up on a wax paper lined baking sheet and  put them in the freezer, once frozen you can put them in a freezer bag to store for later use.  I make three different kinds: Salt, Rosemary Parmesan, and Honey Wheat with Cinnamon Sugar.  The best part is there is only one recipe, everything else is just a variation of the same.

I will confess that home-made pretzels are not the simplest things in the world.  I mean there is a yeast dough (frightening!), a step that involves boiling water(think of the danger), and then finally baking(whew, finally something easy).  It is time-consuming; I would not try to squeeze this in before dinner.  All that said, there is nothing as good as a fresh, hot, home-made pretzel dressed all pretty with your favorite toppings.

I have been known to bake a few up from the freezer for lunch with some soup or a salad.  Or serve them as a side dish to dinner with a little honey mustard dipping sauce.  I hope the amazing amounts of photos help you get started making your own, but be ready, you will want to make a second batch, then a third, then a fourth… Enjoy~

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28. April 2012 · 4 comments · Categories: Appetizer, Snack · Tags: , , ,


Is it weird for me to profess my love of food blogging?  How about other food bloggers? I have only met one other food blogger face to face, and it was a fun conversation.  I have met several other bloggers through their sites and blog posts.  I subscribe to 40+ food / craft blogs, and after getting an email with a little snippet of their day summarized, you start to get to know them.  I have made some great connections into a world that I didn’t know existed until six months ago.  For some reason I hold New England Bloggers closer to my heart even though we have not met in person.

I think when you are not from a big city you are at a disadvantage and we more ‘rural’ bloggers need to stick together, so when ever I find a blog from Rhode Island or Connecticut I sign up for email or RSS to my Google reader.  They have brought great crafts, ideas, poetry, photography and yes, recipes right to my inbox  on a daily basis.  I am amazed at how supportive the food bloggers I have ‘met’.  Leanne from Around the Table:Loving food in RI and beyond was so kind and helpful when I reached out by email.  She gave some great advice and led me to find more RI and CT bloggers.

Those connections lead me to Lisa at The Cutting Edge of Ordinary also right over the state line from me in Rhode Island. I hope she finds this post complimentary, one of her posts looked so wonderful I had to try it, and it was so delicious, I had to spread the word.

Lisa has this Dill Pickle Dip recipe. I was looking for one more thing to make for Easter and decided that this would be it.  I just want to say Thank you Lisa! This dip is wonderful.  I used refrigerated deli style dill pickles and the flavor was mild, tart and creamy.  I served it with rye pretzel sticks that I found in the snack aisle, I also had some ryevita breads, but this dip would have been good on some one else’s dirty finger if that was the only thing available to me.

I did make a full recipe of this dip and it was gone, that day, by six people.  With my food processor this dip was a cinch to put together.  By hand it would be more difficult, but at that point I think I would just by the same refrigerated pickle relish so I wouldn’t have to chop up the pickles.  Either way it is worth it.  You should make it  and visit Lisa’s site for the recipe.

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