Welcome!
Here it is! Your online recipe file! This is a very special Recipe Box. All the recipes come from people that I know or have met. I make sure to know the source of every recipe, and to let you know. I write a bit of its history, what makes it special, where it fits in the cookery world.
This website is about tried and true recipes, tested in the kitchens of ordinary people; my home, my friends' and relatives' homes, your home, local restaurants. New recipes are added to the site constantly.
If you're a recipe reader more than a recipe maker, sit down here and read to your heart's content. There's holiday recipes, special diet recipes, and family recipes. The family recipes are interesting because they may reflect customs that are totally new to you.
Recipes and tips will change frequently on this page, but not all at once. One day there'll be a new tip, another a new recipe, new Kitchen Notes on another. So check back frequently.
You'll find my notes and ramblings scattered throughout the site. I love to write. I love to eat. I love recipes. Brew yourself a cup of coffee, sit down, and play in the kitchen with me.
Send me your recipes and tell me something about them.
Pass along cooking tips, or just say "HI!"
A Cautionary Note: Please do not send me recipes you have photocopied from a newspaper or magazine unless you have made the dish and changed it some way. The recipes in publications are copyrighted, and I can't use them. However, if you change the recipe in any way and make it yours, then I can use it.
If you cannot reach a recipe on this site when you click on it, please email me right away. I will not only fix the link,
but I will send you the recipe by email.
NEW RECIPES
Almost every day I add recipes to this site.
Dolmades (Stuffed Grape Leaves)
Click here to visit the Cookery Book Shop
This recipe circulated around the teachers in the school where I taught, years ago. When I had kids at home, I made these regularly. If I wanted muffins, I just got some batter from the frig and baked them up. These muffins are very moist.
Another big advantage is that you can bake any number of muffins you want. Just get your mix from the frig, and fill as many muffin cups as you want, from two to two dozen.
Daughters Lisa and Amy, then 6 and 8, set our little new gray kitten on the table after a meal, and it tore into the muffin leavings on the plate. That earned the kitten the name of Bran Muffin, Muffin for short.
TEN WEEK BRAN MUFFINS
3 eggs
1 c milk
1 c flour
2 T butter or traditionally, beef pan drippings
1. Preheat over to 425° (190° C)
2. Beat eggs with milk, stir in flour.
3. Divide shortening/drippings among 12 muffin cups. Be sure to get it up onto sides.
4. Place tins in the oven until the shortening sizzles.
5. Remove and keep warm while you fill them.
6. Yorkshire puddings puff up. Divide the batter among the 12 cups, a scant quarter of a cup each.
Bake at 435° for five minutes. Reduce heat to 350° (175° C), and bake 20 minutes more or until puffed.
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AT HOME IN THE KITCHEN I write this from a small loft near the ocean on the coast of Maine. It's a beautiful warm sunny day with an ocean breeze. I haven't cooked much since arriving here in early July. We eat out a lot, so when we eat at home, it's something light. Some good light dishes for hot days on RuthsRecipes are:
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If you are reading these recipes in Great Britain, Canada, or some other country that does not use English measurements in cooking, there is are conversion tables for you. Check with them to arrive at equivalent amounts in your measuring system for the English measurements in these recipes. |
