If you’re like me, this cooler weather isn’t quite the harbinger of summer I’ve been hoping for. None the less, I found a silver lining when I dropped in on Richard at the Daffodil Baking Company.
He has artisan marshmallows!
Richard told me that it doesn’t have to be autumn to roast marshmallows and he said that he “simply cannot abide the store-bought, mass-produced schlock that pass for marshmallows.”
Artisan Marshmallows from Daffodil Baking Company
But it’s Richard, so I thought maybe there might be a teensy bit of exaggeration in his statement – you know how he gets when talking about the quality ingredients for his baked good, right? But then I tasted them! Wow! There is definitely a richness to the artisan marshmallows that I haven’t tasted in the mass-produced ones.
So … as long as it doesn’t rain this evening, I’m planning on a fire in my chiminea and then I’ll roast some delectable marshmallows!
BTW: Richard says he won’t be carrying the artisan marshmallows all summer, but he will bring them back this fall in time for “bonfire weather.”
PS – Many thanks to everyone for your patience as all of us Daffodilians continue to regain our footing!
Light snow on a tree….
I wasn’t literally away – well, yes, for a bit I was out of town, but then…well, suffice it to say that our little Township has been “on the quiet” for a bit. Things are happening, but as a community we sort of decided to keep to ourselves for a bit. I’ll be checking in at the Gazette later today to see if anyone down there is going to resume online publishing soon. I’ll keep you posted.
Meanwhile…are you keeping warm? Our outrageously warm December has turned into a fairly cold January! Don’t try the lake ice yet, though! I have it on good authority it is NOT frozen!
Fresh apple pie
So how are you spending these cold days and nights? In front of a crackling fire? Curled up with a good book? Baking? Feeding and watching the birds? I’ve been doing a little of it all….
Now that “I’m back,” I’ll keep in better touch. Meanwhile, keep on reading and baking and watching the beautiful birds and other wildlife around our little Township!
By Guest Blogger, Richard Wright of Daffodil Baking Company
Many thanks to Acting Mayor, Paula Smith, for inviting me to be a guest blogger on the Daffodil Township website. Very exciting stuff!
At Daffodil Baking Company I create quantities of my breads and cakes smaller than many bakeries, however I still have to use equipment and baking tools and utensils that work better for commercial kitchens. But what do I use at home? I love using my cast iron cookware. While cast iron skillets are great for sautéing vegetables or frying foods, I also like to bake in my skillets. There is nothing like corn bread with a slightly toasting edge that says “home-baked goodness!”
When I’ve told some of my customers about my love of cast iron for baking, they lament how difficult it is to care for cast iron. OR they tell me stories about some great old cast iron pots they inherited but they can’t use them because of the condition of their wares. I’m not going to go into details about those two aspects of cast iron cookware, basically because the good people over at Serious Eats have some great information that “bust the myths” surround cast iron cookware AND ways to breathe new life into vintage cast iron. Check out their great blog posts!
Cornbread in the cast iron skillet ~ looks a bit like Pac-Man!
Today I thought I’d share a recipe. This cornbread recipe came to me from Mrs. Eleanor Smith ~ once I tried this recipe I never went back. It’s like Daffodilians: Basic, with underlying complexities. Wholesome. And good. Enjoy!
Mrs. Eleanor Smith’s Not-Quite-Famous Cornbread
- 1 cup cornmeal
- 1 cup flour
- scant 1/4 cup sugar
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1 egg
- 1/4 cup butter
- generous dollop of love (she really has that on her original recipe card!)
- Preheat your oven to 425
- Combine dry ingredients and cut in butter to the course crumb stage
- Add wet ingredients and beat till fairly smooth
- Grease your 8-9 inch cast iron skillet with butter and set it in the oven for a few minutes
- Remove hot skillet from the oven (use a mitt!) and pour batter into hot skillet
- Bake about 20-25 minutes – top should be getting golden and a toothpick inserted in the middle should come out clean.
The key to the crispy/toasty crust on this cornbread is the hot, buttered skillet.
Always be careful!
Blueberry & Nectarine Crisp
I keep experimenting with what I can bake in my cast iron and last night’s Blueberry & Nectarine Crisp was a great success! What do YOU bake in cast iron?
See you at Daffodil Baking Company!
Welcome to Missouri Heat & Humidity!
But we Daffodilians have never let anything stop us yet and we’re not about to start now!
So put on your sunscreen and get out and about in town! I’ll write about some of our upcoming events soon, but right now I want to let you in on a little news:
We’re going to have some guest bloggers on our Daffodil Township website! I’ve been thinking about this for quite some time and discussed the possibility with the Township Council and they agree. So if you have ideas about what you would enjoy reading about in Daffodil Township or someone you would like to hear from directly, let me know! We’re still in the planning stages, but right now we’re thinking maybe some specific ideas about gardening and and history and books and maybe some baking and cooking ideas. What do YOU think?
Meanwhile ~ back to my garden!
PS – Be sure to stay hydrated out there, folks!
A Paula Smith homemade pumpkin pie!
Happy Pi Day, Everyone! This pumpkin pie is one of my own creations from a couple years ago – I haven’t gotten down to Daffodil Baking Company yet today. But don’t forget! Richard has been baking up pies for a couple days – he took orders but promised he was making some additional pies for “Drop-in Pi Day Celebrants.”
He told me he should have some apple and pecan and buttermilk pies today. AND he’s selling slices of pies today only! Mmm. What a great way to spend a spring day!