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	<title>cooking capers</title>
	<link>http://www.mycookingblog.com/1-cookie.php</link>
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	<pubDate>Wed, 10 Feb 2010 21:17:53 +0000</pubDate>
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    <item>
      <title><![CDATA[Stuffed Clams with Bacon]]></title>
      <description><![CDATA[I saw this recipe on the can of Chicken of the Sea chopped clams I'm about to use to make clam dip, so I wanted to get the recipe. Since I don't have clam shells, I'll probably buy some large scallop shells or use custard cups when I finally get around to trying this.]]></description>
      <link>http://www.mycookingblog.com/post/1-cookie/18250/Stuffed-Clams-with-Bacon</link>
      <pubDate>Mon, 04 Jan 2010 19:25:07 +0000</pubDate>
      <category>General</category>
      <comments>http://www.mycookingblog.com/post/1-cookie/18250/Stuffed-Clams-with-Bacon#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Biscuits - small batch]]></title>
      <description><![CDATA[A few weeks ago, Tate was bemoaning her difficulties making biscuits, and I remembered that I had this recipe from &quot;Cooking for 1 or 2&quot;, an old Nitty Gritty cookbook from the 1970s.  So, Tate, this one's for you, and you've gotten me wanting to try it again.  This makes a batch of 6 - 12 biscuits, depending on the size you cut them.]]></description>
      <link>http://www.mycookingblog.com/post/1-cookie/18132/Biscuits--small-batch</link>
      <pubDate>Thu, 03 Dec 2009 21:55:32 +0000</pubDate>
      <category>Quick Breads</category>
      <comments>http://www.mycookingblog.com/post/1-cookie/18132/Biscuits--small-batch#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Classic Fondue]]></title>
      <description><![CDATA[Harry has been making fondue from a recipe he found in the New York Times on January 23, 2008.  Since he and Connie really love the recipe, we cooked it for the three of us tonight.  They say it wasn't quite as good as usual -- perhaps the wine or lack of fresh garlic were the culprits, but it was good enough to merit a replay at a later date.]]></description>
      <link>http://www.mycookingblog.com/post/1-cookie/17768/Classic-Fondue</link>
      <pubDate>Fri, 04 Sep 2009 01:42:38 +0000</pubDate>
      <category>Entrees - Pasta, Rice, Egg, Cheese, Other</category>
      <comments>http://www.mycookingblog.com/post/1-cookie/17768/Classic-Fondue#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Wading through &quot;Modern Guide to Better Meals&quot;]]></title>
      <description><![CDATA[I came across this gem of a cookbook while visiting John's family on Martha's Vineyard (June - July, 2009).  This is a fat green bound book with calendars and &quot;days of abstinence&quot; (fasting) given for 1940 - 1946.

I'll post some of the recipes as I wade through.  The book is set up with two chapters for every month of the year -- &quot;dinners with meat&quot; and &quot;dinners without meat&quot; for each month.  The &quot;without meat&quot; chapters include fish, egg, or pasta based and not more modern vegetarian fare. ]]></description>
      <link>http://www.mycookingblog.com/post/1-cookie/17533/Wading-through-Modern-Guide-to-Better-Meals</link>
      <pubDate>Sun, 05 Jul 2009 16:57:14 +0000</pubDate>
      <category>Latest Cooking &amp; Cookbook Thoughts</category>
      <comments>http://www.mycookingblog.com/post/1-cookie/17533/Wading-through-Modern-Guide-to-Better-Meals#cmt</comments>
    </item>
    <item>
      <title><![CDATA[The Fleisch Kuchle (Austrian Meat Cakes) Caper]]></title>
      <description><![CDATA[I found this recipe in Tod Dimmick's book &quot;The Complate Idiot's Guide to 20-Minute Meals.&quot;  I subscribe to Tod's electronic wine newsletter (&quot;The Wine Minute.&quot<img src="http://www.mycookingblog.com/smilies/icon_wink.gif" alt=";)" />  I'm intrigued that you can make a meat patty entree in less than 20 minutes.  I suspect it will take me longer the first time.  Tod's web site, The Tasting Times at http://www.tastingtimes.com  is definitely worth a visit -- it also has a link to subscribe to his paid and free subscription newsletters.]]></description>
      <link>http://www.mycookingblog.com/post/1-cookie/15888/The-Fleisch-Kuchle-Austrian-Meat-Cakes-Caper</link>
      <pubDate>Sat, 04 Jul 2009 22:00:00 +0000</pubDate>
      <category>Entrees - Meat</category>
      <comments>http://www.mycookingblog.com/post/1-cookie/15888/The-Fleisch-Kuchle-Austrian-Meat-Cakes-Caper#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Sandies - shortbread cookies]]></title>
      <description><![CDATA[These sugar-dusted shortbread cookies are near-relatives to snowballs, mexican wedding cakes, russian tea cakes, and melting moments.  Another great cookie idea for holidays or everyday.]]></description>
      <link>http://www.mycookingblog.com/post/1-cookie/16765/Sandies--shortbread-cookies</link>
      <pubDate>Sat, 14 Feb 2009 18:50:44 +0000</pubDate>
      <category>Desserts</category>
      <comments>http://www.mycookingblog.com/post/1-cookie/16765/Sandies--shortbread-cookies#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Gold Hearts - a Valentine's Day Cookie Caper]]></title>
      <description><![CDATA[This is another cookie recipe -- it comes from &quot;Square Meals&quot; by Jane and Michael Stern, and was in a chapter of recipes for a wedding shower.  The heart shaped cookies seemed like a great idea for Valentine's Day, so this is where I'm putting it.  Enjoy!]]></description>
      <link>http://www.mycookingblog.com/post/1-cookie/16764/Gold-Hearts--a-Valentines-Day-Cookie-Caper</link>
      <pubDate>Sat, 14 Feb 2009 15:21:57 +0000</pubDate>
      <category>Desserts</category>
      <comments>http://www.mycookingblog.com/post/1-cookie/16764/Gold-Hearts--a-Valentines-Day-Cookie-Caper#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Butter Cookies (for special occasions)]]></title>
      <description><![CDATA[When I was a child, my Godmother, Pearl, would bring or send butter cookies every Christmas.  Although some of them would break into pieces, we'd always seek them out to the very last crumb. They were thin, crisp and delicious, yet not too sweet.  This recipe comes from the 1950 Betty Crocker Picture Cook Book.]]></description>
      <link>http://www.mycookingblog.com/post/1-cookie/16751/Butter-Cookies-for-special-occasions</link>
      <pubDate>Wed, 11 Feb 2009 16:15:35 +0000</pubDate>
      <category>Desserts</category>
      <comments>http://www.mycookingblog.com/post/1-cookie/16751/Butter-Cookies-for-special-occasions#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Valentines and Cookie Shines? A February Caper]]></title>
      <description><![CDATA[With Valentine's Day coming this weekend, I'm planning on posting somecookie recipes here to reflect what I'm planning on making in the kitchen in the next few days. Enjoy!]]></description>
      <link>http://www.mycookingblog.com/post/1-cookie/16750/Valentines-and-Cookie-Shines-A-February-Caper</link>
      <pubDate>Wed, 11 Feb 2009 16:12:55 +0000</pubDate>
      <category>General</category>
      <comments>http://www.mycookingblog.com/post/1-cookie/16750/Valentines-and-Cookie-Shines-A-February-Caper#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Spice Cake with Penuche (Butterscotch) Frosting]]></title>
      <description><![CDATA[When I was in grad school, I was lucky enough to have a friend who loved the combination of spice cake and penuche frosting.  It was her favorite cake variety, so she made it for herself (and the rest of us) to celebrate her birthday. Since then, I've been looking for a recipe that doesn't make too big a cake. Here it is!

This version makes a single layer in a square 8&quot; x 8&quot; baking pan (or even a 9&quot; x 9&quot; pan, although it will come out thinner.)  ]]></description>
      <link>http://www.mycookingblog.com/post/1-cookie/16602/Spice-Cake-with-Penuche-Butterscotch-Frosting</link>
      <pubDate>Wed, 14 Jan 2009 03:42:48 +0000</pubDate>
      <category>Desserts</category>
      <comments>http://www.mycookingblog.com/post/1-cookie/16602/Spice-Cake-with-Penuche-Butterscotch-Frosting#cmt</comments>
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