Category Archives: Cooking With

Cooking With Beth

Ms. American Pie Book Cover

For Fourth of July this year I decided to make a pecan pie. I chose a recipe from Beth Howard’s cookbook. I baked “Frank Barnett’s Pecan Pie”. It is more of an old fashioned recipe as it uses just brown and white sugar and not Karo syrup. But whether or not it is made with just sugar or sugar and Karo syrup, I’ll take pecan pie any way I can get it!

It was heavenly. I love pecan pie filling even more than I love pecans, so in the future, I would be tempted to double the recipe for the filling but still use a cup of pecans.

Jennifer Michie Pecan Pie

It was the perfect end to a wonderful evening. We sat with a slice of pecan pie, a big scoop of vanilla ice cream and watched the sun slowly set!

Cooking With Nigella

Nigella Lawson Feast

Mr. Michie went back to work on Tuesday and I got to work too! I pulled out my Feast cookbook by Nigella Lawson and made a batch of dinner rolls. I made them slightly larger than her suggestion and after bathing them in an egg wash and sprinkling them with sesame seeds they were ready for the oven.

Jennifer Michie Nigella Rolls

We used these as the base to build cheeseburger sliders! Perfection!

Cooking With Betty

Jennifer Michie Cinnamon Rolls 1

I was looking for a new cinnamon roll recipe for Easter. One that wouldn’t make a gazillion, as this year I wasn’t cooking for a crowd and one that wouldn’t take too much effort as I had a lot of other baking, cooking and prep work to get done the day before.

I came across a cake mix cinnamon roll recipe on the Betty Crocker website and I decided to try that, with a few exceptions. I can’t easily get yellow cake mix here, so I used a white one instead and I decided to splash some vanilla extract into the dough mixture, you can’t go wrong with vanilla!

I also made my own cream cheese frosting, laced with vanilla and a hint of clementine zest. The end results were wonderful. I made the rolls the day before and went through every step, right up until baking them. Instead, I covered them and let them stay in the fridge over night. We were up early Easter morning, so while Mr. Michie made coffee, I put the rolls out on the counter for about thirty minutes and then baked them. They rose beautifully and the house smelled divine!

Cooking With Ree

Pioneer Woman Dinnertime

With the ushering in of Spring this week, I was craving something sweet and a pie sounded like a wonderful idea. I think pie is always a good idea! I made The Pioneer Woman,  Ree Drummond’s  “homemade vanilla pudding” from her Dinnertime Cookbook.

Vanilla Cream Pie

The pudding had a wonderful consistency. In future I think I would add a bit more vanilla, but that is just to suit my tastes. Now, in Ree’s recipe she put her cooked pudding into individual pots and topped them off with unsweetened whipped cream. I placed mine in a pie shell and made a mountain of vanilla whipped cream. It was perfect! I had a slice for dessert and a slice for breakfast and a slice for an afternoon snack…

Cooking With Audrey

Audrey at Home Cover

I grew up surrounded by fantastic cooks. My grandmothers and one of my grandfathers, my aunts and both of my parents all know their way around a kitchen. They have instilled in me, not just the ability to cook, but an appreciation for good food and good ingredients.

I LOVE to be in the kitchen. I find it therapeutic to cut vegetables, stir a sauce, get inspired by something I’ve read and adapt it to suit our tastes. I also and I’m not embarrassed to say this have a bit of a thing for cookbooks. I have new ones and vintage one’s, some from my Nana, some from my Mom. I don’t always cook from them, but I love looking through them as a catalyst for ideas.

I’m going to make a point this year to share some of what I’m cooking here. It’s a new series I’m starting, called “Cooking with…”.

First up, I’m cooking with Audrey. To go along with pulled chicken, smothered in homemade Carolina mustard based BBQ sauce, I made a batch of Audrey’s coleslaw. It’s a simple dressing mix involving sour cream at it’s base instead of a traditional mayonnaise mixture. I whipped it up and threw in some grated carrot for good measure. It was refreshing and a soothing compliment to the spiciness of the BBQ sauce.

Jennifer Michie Audrey 1 Jennifer Michie Audrey 2