Ingredients: 1 – 9in/ Graham Cracker pie crust 4 Large Eggs 2 C. Milk, Heavy Cream, or Half-and-Half 1/4 C. Sugar 1/8 tsp. Mace (or 1/2 tsp. Nutmeg) 1 tsp. Vanilla Extract (either paste or liquid) 1/2 tsp. Salt Instructions: 1. Pre-heat oven to 350*F. 2. Lightly beat eggs… Continue reading →
As written on the Barony of Ayreton page on Faccebook: Greetings unto the Barony of Ayreton! As announced yesterday at Stone Dog Inn, when called before Their Excellencies during Feast, I happily and humbly submit the book of recipes that my team and I used to create the modest feast… Continue reading →
Makes 24 filled and frosted cupcakes. Cupcake: 1.5 C. All-Purpose Flour 6 oz. Dark Chocolate Hot Cocoa Powder (4 Pouches of regular, 6 pouches if you use the Simply Dark variant) 1.5 Tsp. Baking Soda 3/4 C. Porter or Stout (I used Revolution Brewery’s Eugene Porter, but Guinness or Dragon’s… Continue reading →
Something I love to make during the colder months is Potsticker Soup because it’s ridiculously quick to make and it’s filling. Ingredients: 1 32oz. carton Swanson Thai Ginger stock 1 24oz. bag Tai Pei Chicken Potstickers 1/4 C. Sugar (optional) Parsley (optional) Dried Orange Peel (optional) Instructions: 1…. Continue reading →
In an act of holiday kindness, I made “care packages” for my Dispatch team with these and the Rumchata Truffles included. Suffice to say, they went over well. These are a variation on the recipe for Rum Balls provided by Food Network, modified specifically for my Dispatch team’s particular allergies…. Continue reading →
Ingredients: 1/2 cup of Rumchata 12 oz bag of white chocolate chips Vanilla almond bark or white chocolate chips for dipping the truffles cinnamon Instructions: 1. Set up a double boiler using a heavy pot and a Pyrex bowl. Fill the pot approx. 1/3 with water and heat water to… Continue reading →
For Stone Dog XII, being held in 2016, I’ll be the head cook for our Russian-themed Feast. Since it’s my first go-round, I was asked to try the recipes I’ll be making (and actually document them, in some cases). Given that it’s the day before Thanksgiving, I figured I’d make… Continue reading →
9 oz. Pineapple Juice 2 oz. Soy Sauce 2 Tbsp. Honey 1 1/2 tsp. Worcestershire Sauce 1 1/2 tsp. Garlic (Chopped) Combine ingredients. Whisk together. Chill for 30+ minutes. For sauce, bring to a boil and and reduce until desired thickness. Let cool, if using as a dipping sauce.