Pantry Cooking

Magic Choc Cake CLOSER

Magic Chocolate Cake

In my family, we call it Magic Chocolate Cake, even though this is an old recipe that has gone by many names. Why magic? Well, what would YOU call it? This is a chocolate cake that tastes great, is dead simple to make, and uses NO eggs, NO milk, NO cream,

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no-knead english muffin bread with slice

No-knead English Muffin Bread

As the weather cools, my kitchen shifts into baking mode. I often make bread at home, and an easy no-knead English muffin bread is a family favorite. It takes just 2 hours from start to finish, which means I can have the idea for a soup-and-bread supper at lunchtime, and

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Irish Brown bread

Irish Brown Bread (Small Batch)

As I’ve mentioned elsewhere in this blog, I’m downsizing in my kitchen. As much as possible, I’ll make a small batch of something, because most of the time I’m cooking for only two people. This Irish brown bread (small batch) is perfect for us. It has become my go-to bread!

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chocolate pudding

Silky Chocolate Pudding

There’s a phrase used in the food press recently: aspirational cooking. This is what we wish our kitchens would produce, or what we might accomplish if we really try, or food that we only wish we could manage. Let’s get something straight here – I don’t aspire to cook the good stuff, I

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whole wheat flour in a pile with wheat stalks

Substitute whole wheat for all-purpose flour

So here we are, sheltering at home during the Spring 2020 Covid-19 Pandemic, and of course I want to bake. So do lots of other people, which then means that the grocery store is gasp! out of all-purpose flour. And bread flour. Clearly, I needed to rely on my pantry for a while.

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pantry cupboard

Cooking from the Pantry

Are you staying safe at home? We are under Stay At Home orders (see news of novel coronavirus), and we’re not going out to the shops. There are a lot of us in this situation, so I thought I’d talk about cooking from the pantry. What does your pantry cupboard

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apricot orange glazed chicken 1200

Apricot Orange Glazed Chicken

It’s a constant challenge for the home cook: making supper with what you happen to have in the house. This quick baked apricot orange glazed chicken uses the end of a jar of jam, vinegar, and orange juice to create a first-rate dinner, all within about half an hour. It’s flexible,

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best ever Cheese Muffins 1200

Best Ever Cheese Muffins

Best-ever cheese muffins? Really? Yes, really. I don’t use the term “Best Ever” lightly. These are, truly, the best cheese muffins I’ve ever made. They’re quick, dependable, and gloriously cheesy. They go well with soups or stews, work as a standalone snack, or make an irresistible breakfast. I usually make these muffins with a bowl,

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white bean escarole and sausage soup

Quick White Bean & Escarole Soup

So far this month, we’ve had cold & grey weather – gloomy, but no rain or snow. According to the weather forecasters, that’s about to change. We’ll have a chance to put on our snow boots, test out the new electric snow thrower, and, best of all, warm up with

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Carrot Ginger Soup with Thyme

Carrot Ginger Soup

In the spring of 2018, I embarked on a vacation voyage with Viking River Cruises. The food they served was simply marvelous, and I’ve been trying to recreate some of those flavors ever since. This carrot ginger soup is an example. It’s a simple soup: just carrots and onions with

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bagel with smoked salmon spread with dill closeup sq

Smoked Salmon Spread with Dill

Bagels are always a favorite in my house. Fortunately there’s a good bagel source nearby, so we often have them on hand. We also like to keep something we affectionally call “salmon glop” – a smoked salmon spread spiked with lemon and dill. It turns a plain bagel into a perfect

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english muffins cooling

Overnight English Muffins

Why did “pantry cooking” ever become associated with deprivation? There are lots of wonderful foods you can make from simple pantry ingredients: these overnight English muffins are a fine example. They are not only easy (stir, let rise, stir, cook) but they use only flour, yeast, salt, water, and a bit

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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