Author Archives: gfbyvickypearl

Mar 9, 2014

Quinoa Banana Muffins

This entry was posted in Vicky's Blog on Mar 9, 2014 by gfbyvickypearl.

Yes, I’m still ruminating about breakfast and it has occurred to me that although most people like the idea of breakfast and agree that it’s the most important meal of the day, getting everyone together to eat something nourishing before they head off for their day is another matter altogether. That’s why I started this series of posts with muffins and why I’ve opted to present to you another delicious variation. This muffin is one of those muffins that you will make over and… Read more >>

Aug 20, 2013

Aug. 20, ’13

This entry was posted in Children Connection, Vicky's Blog on Aug 20, 2013 by gfbyvickypearl.

No one wants to deny their children a treat, especially if it's an icy cold treat on a sweltering day. However, one glance at the freezer section of a local grocery or corner store is enough to scare away anybody concerned about their children's health. Ice pops are loaded with added refined sugars, not to mention a rainbow of artificial colors, dyes that can rob children of their innocent sweet calmness and their ability to focus. So, while creating my version of ice pops that… Read more >>

Aug 19, 2013

Canola oil

This entry was posted in Oils/Fats on Aug 19, 2013 by gfbyvickypearl.

Throughout this book, I have often called for oil without specifying what kind, with the exception of olive oil (see below). In all of these cases, when I was developing the recipe or making it for my family, I used canola oil. Because of its neutral taste, canola oil is like a blank canvas, making it the ideal cooking and baking partner. Canola oil is naturally high in monounsaturated fats and low in saturated fat. It’s high in omega-3 and a good source of vitamin… Read more >>

Aug 19, 2013

Measuring Flours

This entry was posted in Flours on Aug 19, 2013 by gfbyvickypearl.

Aside from weighing, the most accurate method to measuring any kind of flour is to scoop the flour into a dry measuring cup using a large spoon, until the cup is overflowing. Then with the blunt edge of a knife or your finger, sweep off the excess until the flour is level with the top of the measuring cup. Do not be tempted to pat the measuring cup on the counter surface. This action will compact the flour, leaving you with the decidedly wrong impression… Read more >>

Aug 19, 2013

Potato starch

This entry was posted in Starches on Aug 19, 2013 by gfbyvickypearl.

Potato starch is the starch extracted from potatoes. It is a fine, dry starch with a mild sweet flavor. In cooking and baking, it adds moistness to baked goods and has a thickening power commensurate to cornstarch. However, it tends to thicken at a lower temperature than cornstarch and results in a glossier and more translucent sauce than one thickened with cornstarch. It also tends to have a less robust flavor than starches made with corn. Sauces made with potato starch also tend to have… Read more >>