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Susan M. Voss’ Cooking Blog – Gluten Free Lemon Cake

On October 11, 2011, in Baking, Lifestyle, Recipes, Susan M. Voss, by Susan M. Voss

Prepare the GF cake mix according to the directions. Zest the lemon and add the lemon zest to the cake batter. Place in a loaf pan with the bottom greased. Bake as directed until a toothpick comes out clean (about 42 minutes for the Betty Crocker one).

Susan M. Voss’ Cooking Blog: Baked Donuts

On October 11, 2011, in Baking, Gluten Free, Lifestyle, Recipes, Susan M. Voss, by Susan M. Voss

For gluten-free donuts, substitute your favorite GF flour mixture and a scant teaspoon of Xanthan gum. The texture was GREAT and taste was really good, too.

Flourless Peanut Butter Cookies

On September 9, 2011, in Baking, Gluten Free, Recipes, Susan M. Voss, by Susan M. Voss

Preheat oven to 350˚. Combine peanut butter and sugars and beat until just mixed. Add egg and baking soda and beat until just mixed. Roll into walnut sized balls and place on baking sheet. Press lightly with a fork. Bakes for 10 minutes until lightly browned. Do not bake longer! If you do, you may get some really hard cookies! Cool for a minute on the cookie sheet and then transfer to a cooling rack.

Cooking & Baking: Susan’s Goulash Soup

On September 9, 2011, in Recipes, Soups, Susan M. Voss, by Susan M. Voss

Pour oil into the bottom of a Dutch oven. Add margarine and heat until melted. Add the onion and cook until soft on medium heat. Add the paprika and cook slowly for a couple of minutes, stirring frequently.

Cooking & Baking: Salt Marinade for Pork

On September 9, 2011, in Main Dishes, Recipes, Susan M. Voss, by Susan M. Voss

Mix all ingredients together and rub them into the surface of the pork. Place in a zip lock bag and turn several times. Marinate overnight. Wipe marinade off (I use a paper towel) before placing in a roasting pan and cooking.

Cooking & Baking: Susan’s Coffee Cake

On September 9, 2011, in Baking, Recipes, Susan M. Voss, by Susan M. Voss

Recipe can be halved to make one cake. They also freeze well.

Panasonic SD-YD250 Automatic Bread Maker

On September 7, 2011, in Cooking & Baking, Lifestyle, by Wilfried F. Voss

Providing myriad options, this automatic bread maker embodies the marvels of 21st century electronic convenience and choice. Yes, it mixes, kneads, rises, and bakes bread in three loaf sizes up to 2-1/2 pounds. But its digital controls go much further, offering settings for white, whole wheat, multigrain, and French (crisp crust, open texture) breads, each made according to what’s best for that particular style.

The Fearless Baker: Scrumptious Cakes, Pies, Cobblers, Cookies, and Quick Breads that You Can Make to Impress Your Friends and Yourself

On August 10, 2011, in Book Reviews, Cooking, Food & Wine, Nonfiction, by Wilfried F. Voss

THE FEARLESS BAKER is a beginner’s baking guide written to empower home cooks with spot-on advice and a cache of go-to recipes. Renowned pastry chef Emily Luchetti guides novice bakers through her amazing recipes to troubleshoot their most common pitfalls.

A Southerly Course: Recipes and Stories from Close to Home by Martha Hall Foose

On July 24, 2011, in Book Reviews, Cooking, Food & Wine, Nonfiction, by Wilfried F. Voss

With more than 100 recipes and beautiful color photographs, this book is a wonderful, personal look into the South that Martha loves. Gather around her table in A Southerly Course for unforgettable food and vivid stories, both hallmarks in a rich Southern tradition.

Snickerdoodles

On May 30, 2011, in Baking, Desserts, Recipes, Susan M. Voss, by Susan M. Voss

Preheat oven to 350°. Beat sugar and margarine with a mixer on medium speed until well blended. Add egg and vanilla. Add flour, baking powder, and salt and beat on low speed until a stiff dough forms. Form dough into 1” balls. Mix remaining sugar with cinnamon in a small bowl. Rolls dough balls in cinnamon mixture until coated and place on lightly greased cookie sheet, about 2” apart.

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