On Wednesday, I baked peanut butter cookies for a bake sale at school. I completely forgot about my blog, or taking pictures of my cookies, but this morning I remembered! (But unfortunately, no pictures.) According to my friends who were tending the bake sale, my cookies completely sold out, and Mr.Osborne (a seventh grade math teacher) bought four.  I thought I would share the recipe with you guys so maybe you can sell them at school bake sales. (Or eat them all yourself...)

Ingredients:
1 egg                                                                                                      
3/4 cup sugar
1 cup peanut butter (whichever kind you like)                      
1 tsp. vanilla extract

Procedure:
Mix all of the ingredients in a bowl, until you can't see any of the egg anymore. Mold into balls the size of small ping pong balls (for lack of a better phrase) and place them on a buttered baking sheet. 
Take a fork, and squish the balls of dough one way with the tongs, and the other way to make a lattice-type pattern. Bake your cookies in a 350 degree oven for about 15 minutes. 

History of Meals on Saturday

 <><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>

Hi guys! My mom gave me the idea this morning to research what people historically ate on Saturdays. So I did a little searching, and this is what I found out:

In Colonial times (in America), at noon on Saturdays, beans were sent to the baker, to bake in his oven. On Sunday morning, the beans (now bean porridge) were brought back to customers with some brown bread. You ate gruel if you were so poor you had to water down your porridge so it lasted longer.

 <><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>

Information from http://colonial-american-life.blogspot.com

More Pie!

It's March! And National Banana Cream Pie Day! I found a few recipes online, but i'm sick, so I haven't been able to try these. If you try one, please let me know how it was, and why you did or didn't like it. Click Banana for the first recipe, Cream for the second, and Pie for the third.  Also check out epicurious for more recipes for anything. (If you haven't already.)
                             

                                foodnetwork.com

It's National Clam Chowder day! Click recipe for a recipe I found on epicurious. I unfortunately did not have time to test out because I had loads of homework last night. If you try this recipe and like it, leave a comment!

Hello everybody, and Happy National Cherry Pie Day! I didn't have time to make a cherry pie today and it is not cherry season anyway. Although I couldn't make one, I found a great recipe in a book called First Prize Pies, by Allison Kave. Here it is:

Sour Cherry Pie

Ingredients
(Pie Crust of Choice)
Filling-
1/4 cup unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup slivered almonds, chopped or ground in the food processor
2 pounds pitted sour cherries
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
Egg wash or milk for glaze
Raw sugar for garnish

Procedure
Preheat oven to 425 F. Roll out half the dough into a circle about 11 inches in diameter. Transfer it to a 9-inch pie plate. Trim overhang to 1 inch and refrigerate crust.
In a small bowl, mix together the flour, sugar, and almonds. In a large bowl, toss together the cherries and vanilla. In a separate bowl, mix together the brown sugar, cornstarch, and salt. Just before adding the filling to the pie plate, toss the fruit in the brown sugar mixture. Brush the  rim of the bottom crust with egg wash or milk.
Put the bottom crust on a baking sheet. Pour the almond mixture into the crust. Pour the filling on top. Roll out the second half of the dough, cut it into lattice strips, and arrange them over the filled pie. Trim the edges and tuck the top crust over the rim of the bottom crust to form a tight seal. Crimp the edge in whatever pattern you like. Brush the top crust with egg wash or milk and sprinkle it with raw sugar.
Bake the pie for 20 minutes, turning it once, halfway through. Lower the temperature to 350 F and bake it for 30 or 40 minutes more, until the crust is golden and fully baked and the juices have thickened. Remove the pie to cool completely, at least 1 hour.

This pie can be refrigerated up to one week, covered in plastic wrap. Let it come to room temperature before serving, or warm in a low oven. It can be kept frozen for up to 2 months: Wrap it in plastic and then foil, and let it come to room temperature before serving.

A collection of short stories about food in reverse chronological order, 

 almost as told to my class by our Social Studies teacher Ms. Catapano. 

"Sammiches"

Back before the Greeks colonized the European coastline, they had only grapes and olives. The grapes were good for making wine, and the Greeks made olive oil with the olives. They were pretty happy eating olives and drinking wine but they had no wheat or barley. With no wheat or barley they couldn't make bread, and without bread, they couldn't make sammiches. And they were starving because they had no sammiches.  

I realized I was feeling hungry. So I went home, and I realized I had no bread for sammiches. So I called Daughter No. 2 and she came ovah with some bread that had to go in the freezer. Some kinda thing with no preservatives because Daughter No. 2 is on a bit of a health kick. So I put the bread in the freezer, so as not to hurt her feelings, and went out to buy some regular bread for my sammiches. 

Salmonella Poisoning 

One day, I was doing paperwork in my room, and I was starving. So I went over to the deli and got a coffee and this little tiny cake. When I got back to my homeroom,  I bit into the cake and it was raw. It had not been baked and I thought to myself, I could have died from Salmonella poisoning. 

In the Desert 

The other day I was leaving work around 6:00, and I was very very hungry. So I started walking and it was so cold and windy and I felt just like the Jews starving in the desert. So I walked and walked and walked, and when I got home, I had no food in the house. I looked in the fridgerator and I had some left ovah Challah bread. And so I went into the closet and found some string beans and potatoes. And so I cooked that all up and then I was not starving anymore. 

                                     

http://visittehamacountry.com

Happy Valentines Day everyone! I don't know how many of you who are reading this have a fondue pot, but if you don't, you should definitely get one. Here of some pictures of my chocolate fondue on Friday night:

Here is the recipe: 

Ingredients

1 package of  dark or milk fondue chocolate 

1/2 cup heavy cream (more if needed)

1 tsp unsalted butter