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
Hey, you! Yes, YOU! Do you like games of chance, Darn Good Food, or the chance to earn fame and renown? Well, you should mark your calendar for April 23rd for Stone Dog Inn XII: Russian Into Fun! Why? Because we’re bringing a little piece of Mother Russia to the… 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
My SCA sword brothers, House Clovenshield, love bacon… And when celebrating one of your sword brothers’ 4 years of cancer remission, why not go all out? So, I made them candied bacon. Makes 4 lbs. of Candied Bacon. The ingredients can be quartered if you’re only making 1 lb… But… Continue reading
Ingredients: 2 Tbsp. Chopped Garlic 2 Medium Sweet Onions (I used Vidalias), Chopped Finely 2 28oz cans Crushed Tomatoes 24 oz. Canned Garbanzo Beans (Fresh can be used, too, but boil to soften before adding!) 1 Tbsp. Coriander Powder 3 Tbsp. Garam Masala 16 oz. Water 1/2 c. Sugar 2… Continue reading