Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!
Running this ad-free, pop-up-free kitchen comes with costs, but sharing my passion for food and recipes with you is always worth it. If my creations have ever rescued your dinner party, wowed your in-laws, or filled your home with the comforting aroma of freshly baked bread, meals, and treats, consider tossing a little dough my way. Every contribution helps keep "Feeding a Crowd" alive, thriving, and delicious!
Enjoy!
How to deseed your pomegranate.
Fruit Fly Trap in 40 Seconds.
“Life is short, laugh more, worry less. R.F.”
This sauce was born out of a bumper crop of Thai and Cayenne peppers from my garden, and I couldn’t let them go to waste! To balance the heat, I added a local touch—maple sugar, which is easily available to me. The result? A sweet and spicy blend that fills the house with the warmth of hot peppers and the rich, earthy sweetness of maple sugar.
Discover the ultimate Parker House Rolls recipe! These buttery, golden buns are soft, fluffy, and perfect for holidays, sliders, or family dinners. Easy to make and irresistibly delicious.
On lazy days when I decide to make burgers and already have the meat, or don’t feel going out to get the bread I make this recipe and it makes everyone happy!
You could omit the fresh herbs, or use dried, if you use dried herbs, use 1/3 of the measures given below for fresh. You could also add one teaspoon dried pepper flakes, yum.
Rainy Day baking
There is something to be said about rainy Spring days. A few once in a while is fun, it gives me the chance to just cook and bake to my hearts content.
I have beautiful apples and lovely blueberries and a want for a coffee cake, a coffee cake is made to have with coffee, or tea! It is not coffee flavoured, though some are.
New favorite party food! I am in love with making pretzels. This is serious food for serious party food lovers. So easy to make, so much fun to make, no mystery at all, I won’t need to wait to have them at an airport terminal or otherwise! I can just make them!
What to say about this recipe? Sooooo good, in the deep of winter, to have a taste of the tropics in one's mouth is sweet heaven on earth. I love this combination because of those flavors. Candied pineapple is not hard to find, and it can be substituted by dried mango or another yummy candied/dried fruit.
Bread making is so wonderful, it makes the house smell wonderful, it makes everyone smiles, it fills our bellies with deliciousness and makes memories.
I am so happy I have mostly mastered the art of bread making, but I at times fail, due to being in a hurry, to pushing boundaries or messing with the science of cooking with yeast, a live product that does need attention and care for it to work.
Herb Bread, bread is the essence of life and always has been, whole grain, ancient grain, gluten free or chock full of gluten, sour bread, potato bread, quick breads, starter breads and the wondrous French bread, all are fun to make and even more fun to eat! Here is a bread I make using my fresh herbs or dried, both work equally, take my word for it.
Wow! Blast from the past, bread made with Carnation milk, or what is evaporated milk. When I saw the recipe in a very old recipe book that was my mother’s I had to try it.
The book is so old, I am in awe of it, I love perusing the recipes in it and comparing it to how we cook/bake today.
Since I think I want to expand the bread recipes on the Feeding a Crowd website, I thought I would start with that one. It is different in many aspects, and it is worth making, the bread is rich, doughy and yes light, the taste is full flavored and not too sweet.
I am making all these recipes because my wonderful daughter in law loves pumpkins and I love coming with recipes I know she will enjoy when she comes over. And it also gives her another recipe to make with all the pumpkins has laying around, waiting for her to make her magic with.
The pumpkin biscotti were a real hit with her and all of us, so here’s another one for you my Jenny Penny!
Biscotti for every occasion, here is a recipe that is perfect for Thanksgiving, using only a cup of pureed pumpkin puree and is so delicious, you will have it for breakfast, snacks and tea time. I liked using fresh ginger, but dried ginger works as well.
I have used this recipe so often, the pages have come out of the cookbook, this cookbook is Betty Crocker’s Cookbook! I favor many recipes in this book, though most I have changed over the years.
What is happening is the more comfortable I am getting in the kitchen, the less I use recipes, even when it comes to baking. I asked my daughter in law Jenny if this was because I was getting good at baking, of if it just means I am lazy, she says it’s because I am good! So I am taking her word for it.
