I can hardly believe it, but I've finally gotten my keister in gear [note: keis·ter/ˈkēstər; Noun: A person's buttocks] and figured out how to create a blog. I've been wanting to start a blog for such a long time now and when I finally sat down to do it, I found it was an incredibly easy process... even for a Luddite like myself. Isn't that 'just the way'? Of course, now I'm kicking myself. If I had known it was that easy, I would have been blogging long before this. Luddite Fears.
However, once I had everything set up, I then sat down to write ...and found myself blankly gazing at the blankity, blank empty area where one enters their posting for a day. Where to start? What exactly DO I want this blog to be? How can I make it unique, readable and even compelling and not just another baking blog? [Any ideas? Feel free.] Who exactly AM I writing to? ...or am I just writing for my own enjoyment? I want to make it personal, but not TOO personal. I want to retain SOME mystique for goodness sakes.
If anyone IS reading, please feel free to respond to this post and write comments. I am not fishing for compliments, but if you have suggestions on how to improve this blog... or things that might interest you that I might be able to impart... I'm all ears.
On A Personal Note:
As I have found myself thrust into a period of my life where I have had to 'reinvent' myself, all of life these days seems a big experiment. This blog is an experiment. Baking for the Saugerties Farmer's Market is an experiment. Although I've been participating in the market since the middle of last summer, I'm still trying to figure it all out. Where do I go from here? How do I balance a life split between NYC and my beloved Malden-on-Hudson? By the way, don't you just love the name of our little hamlet? I do... and what's more, I not only love the name, but I love our little hamlet and our wonderful circa 1840s Manor. More about Malden Manor in the future, I'm sure. Stay tuned.
Okay... so I made a list of my wares that I've been selling at the market a couple weeks ago and I thought, if anyone is indeed reading, they might be interested in perusing it.. Seems a good thing to add to this my first posting... before I'm tempted to wander off on some tangent about the wonders of Magical Malden et al. To be honest, I'm trying to fill in between the monthly Saugerties Winter Markets. Of course, I don't make all these things all the time for the market... but if you call ahead, I can make whatever your heart desires.
Speaking/writing of which... just a reminder... the next market is Sunday, 16 January; noon to 4 PM at The Saugerties Senior Center near Cantine Field. I'll be there. Will you? I'm hoping to have a couple new things that week.
Note: If you should have a hankering for something that is not offered on this list... I am more than willing give it a go and make any special orders. A wonderful friend blessed me with a very large order for her Christmas Dinners and among a ton of things she ordered from this list, she also requested a soup for 6 for her Christmas Eve dinner and a starter dish for 12 for er Christmas Day dinner. So, after some email discourse, we decided that I make a butternut squash soup with a dollop of apple cider reduction mixed into sour cream and chopped chives sprinkled atop that and 24 'amuse bouche' of mini quiches; phyllo dough crusts and topped with fresh crabmeat. She AND I were very pleased with the results. Soooo... if you are local, you can contact me through this blog... and we'll discuss. I also have some dynamite side dishes I make that are not listed here [ala brussel sprouts chiffonade, a sweet potato souffle, corn pudding, etc., etc., etc.] I'm very flexible and o so willing to provide.
SO MY FRIENDS, HERE IS THE LIST TO DATE...
CAKES:
CHOCOLATE KAHLUA CAKES:
These Kahlua Cakes are my most popular... and for good reason... they're simple but pretty darn fabulous... and I never use that word [just joking]. These bundts are dense and luscious cakes that are perfectly not too sweet. Choose from a mini bundt... or several... or a full sized bundt.. I can promise you that these cakes will be an instant hit with you family and friends and YOU... especially when served with fresh whipped cream. They also make a perfect gift! This recipe was shared with me by Jeff's Aunt from North Dakota. Don't tell her I'm making money from these or she'll want a cut.
CARROT WALNUT SPICE CAKE:
[For those with a nut problem, these can be made with or without nuts, of course... and are still delish.]
Moist and Cinnamon-y and great with or without nuts... with or without a drippy cream cheese glaze.
APPLE BUNDT: [Again... with or without Walnuts]
Another moist and apple-y spice cake that can be made with or without walnuts.
LEMON BUNDT:
Very lemony, lusciously sweet and dripping with a lemony glaze. My version of a Lulu Cake.
MOM'S SHOOFLY SHEET CAKE:
A family favorite. A moist molasses sheet cake based on a Pennsylvania Dutch idea. A really yummy snacking cake.
Note: I make mini-sized cakes for the market, but also make full sized bundts if desired.
Also... I make various fruit pies in season]
SEASONAL GOODIES [AKA available now]
PUMPKIN WHOOPIE PIES:
A Pennsylvania Dutch original. Two cakey
SAVORY PUMPKIN MUFFINS [with Caramelized Onion and topped with Pepitas]:
A wonderful alternative for your holiday meal bread basket at a brunch or the perfect match to accompany a hearty bowl of soup.
PUMPKIN MUFFINS [with a Crumble Topping]:
A nice sweet surprise in your holiday meal bread basket. Also a great addition to your brunch or coffee klatch, afternoon tea... or just as an anytime treat.
SEASONAL PIES:
TRADITIONAL PUMPKIN PIE:
Creamy and smooth and spiced just so.
PUMPKIN PIE [with Pecan Caramel Topping]:
Creamy and smooth and spiced just so, but with a yummy topping.
BOURBON PUMPKIN PIE:
Creamy and smooth and spiced just so ... and not too heavy on the bourbon.
TRADITIONAL SWEET POTATO PIE:
The Southern Favorite.
SWEET POTATO PIE [with a Pecan Caramel Topping]:
My personal favorite. I love the earthiness and denser texture and flavor of sweet potato pie. This one is especially yummy with the thick pecan caramel top.
PECAN CARAMEL PIE:
Another favorite. Buttery and not overly sweet. Perfection... if I do say so myself.
TRADITIONAL APPLE PIE [with lattice top]:
Nothing says cozy like good old American Apple Pie. Especially wonderful served with a healthy wedge of a good sharp cheddar or a big scoop of vanilla ice cream. Get cozy!
SOUR CREAM APPLE PIE [with a Crumble Topping]:
Another one of my favorites. I first tasted this pie in Lancaster Pennsylvania at a little corner family restaurant in the center of town. To die for, as they say. This recipe comes pretty darned close.
MISCELLANEOUS:
PINEAPPLE PUDDING
This was one of my mother's recipes. When I take this to dinner parties it's always a showstopper. It is an unexpected side-dish that is especially great accompaniment to Ham or Turkey. Add it to your holiday table feast and wait for the raves.
CUPCAKES:
MY FAMOUS PARSNIP CUPCAKES:
Although they may sound a little strange, these unique cupcakes are thee most moist and delicious little goodies that will ever pass your lips. Like carrot or zucchini cakes, they don't taste like their base. There is a bit of pineapple and ginger added in them and they are topped with a buttercream icing with bits of crystallized ginger atop. Give 'em a try!
FLOURLESS BEET CHOCOLATE CUPCAKES:
Bite sized heaven. Total Chocolate Decadence without flour and with beets! If you've ever had a flourless chocolate cake, these are quite similar... but better... at least I think so. Indulge.
CARROT WALNUT CUPCAKES:
The cupcake version of the bundt cakes.
BLONDIE CUPCAKES:
Made with real Heath Bars!
VANILLA CUPCAKES WITH BUTTERCREAM ICING:
More than just your basic cupcake.
CHOCOLATE CUPCAKES WITH BUTTERCREAM ICING:
More than just your basic cupcake
SHOOFLY CUPCAKES:
Another inspiration from the Pennsylvania Dutch. A variation on their famous shoofly pies. Cakey and moist and a bit gooey with molasses and with a streusel topping.
BREAD PUDDING CUPCAKES :
Like French Toast in a muffin. Muffin or Cupcake? Who cares. They are wonderful-good. Spiced with nutmeg and cinnamon. A sweet treat.
DISTINCTIVE MUFFINS:
SAVORY FETA, RED PEPPER AND BASIL MUFFINS:
SAVORY BREAD PUDDING MUFFINS [w/Cheddar, onion, garlic and roasted red pepper]
VERY CORNY CORNBREAD MUFFINS
CORNBREAD MUFFINS WITH JALAPENO
SAVORY PUMPKIN MUFFINS WITH CARAMELIZED ONIONS AND PEPITAS
PUMPKIN STREUSEL TOPPED MUFFINS [SWEET]
[Note] A GREAT IDEA... MAKE YOUR OWN MUFFIN ASSORTMENT!
Customize you own assortment of the above distinctive muffins to make a surprise basket of delights for your dinner parties or brunches. A nice alternative to breads.
aloso....
ZUCCHINI BREAD LOAVES and
BANANA BREAD LOAVES
MADELEINES:
A Traditional French Treat. Delicate cakelettes in a beautiful shell shape with a touch of lemon. The perfect companion to a cup of tea or coffee [French Roast, of course] ...or, as with all of my goodies, just to treat yourself.
COOKIES:
Chocolate Chip Cookies
White Chocolate Chip Cookies
Oatmeal Raisin Cookies
Orange Craisin Sugar Cookies
Lavender Shortbread
Cardamon Butter Cookies
Gingerbread Cookies [Leaf Shaped]
Chocolate Crinkle Cookies
GRANDMA SELMA'S FUDGE BARS:
Another family recipe from those Norwegian North Dakotan. These fudge bars are totally outrageous. I won't kid you, these babies are very rich and very sinful. Made with oatmeal [to negate the 'sin' part, of course], butterscotch AND chocolate. OUTRAGEOUS!
BROWNIES:
BLONDIES:
SAVORIES:
ZUCCHINI TOMATO CHEESE PIE:
A big, fat, quiche-like pie with four different cheeses [feta, manchego, cheddar and a Parmesan topping], roasted red peppers, garlic, onion, etc., etc. Add a leafy salad and it's all you'll need for a hearty brunch or a light dinner. Totally vegetarian.
CORN PIE:
A hearty side dish. Corn pudding with Cheddar and Parmesan cheeses, roasted red peeper, onion and garlic in a buttery pie crust. Terrific!
CARAMELIZED RED ONION PIE:
A yummy and different dish with three cheeses [Feta, Cheddar and Parmesan], herbs d'Provence, eggs and cream and, of course, caramelized onion in a buttery pie crust.
CURRY BEAN PIE:
Made with 3 kinds of beans, veggies in spicy curry nestled in a buttery pie crust. A complete meal.
[Note] An ingredient list is available on request for any and all items.
Well... I think that's quite enough for my first entry. I hope to hear from you.
With belated wishes for a healthy, happy and prosperous New Year,
Bruce Coyle
brucewcoyle@yahoo.com
No comments:
Post a Comment