The Crumblog - Our First Food Blog Listing!

(Image Courtesy of Mister GC at

The Crumblog - Our First Food Blog Listing!

I was beginning my search for the first food blog listing for Recipe Journey's free food blog directory. Luckily, I did not need to do too much searching to find my first food blog to share.  While examining the visitor statistics for Recipe Journey recently, I noticed a referral from the website

The Crumb Blog is an award winning food blog written by Isabelle Boucher.  Isabelle describes herself as a "a 30-something coffee-chugging, booty-shaking, bargain-shopping, cookbook-collecting, photo-snapping, trucker-swearing, farmers-market-loving self-taught cook with a Mister and two cats to feed."

The Crumb Blog offers an easy to browse recipe index that is broken down into specialty categories such as appetizers, breakfast, comfort food, and more.

The Crumb Blog is updated regularly, and will provide you countless hours of recipe ideas and articles to read and enjoy!

Homemade Scrapple Recipe - Have Your Heart, Liver and Actually Eat It Too

(Image Courtesy Of Mister GC At

Homemade Scrapple Recipe – Have Your Heart, Liver and Actually Eat It Too

When we think of having heart and liver for dinner, our minds might be all that receptive to that particular food combination.  When heart and liver is cooked properly based upon an old fashioned recipe, the result can be simply amazing. 

There is nothing more comforting then a good home cooked meal.  This particular scrapple recipe is no exception.  Scrapple is the brainchild of Pennsylvania Dutch Farmers who created the mush so that no part of the hog butchering process went to waste.

Scrapple is a highly individualized creation with many different ingredient and spice variations.  Given the types of meats used, scrapple is not meant for those who are weight conscious.  Scrapple is calorie dense.  It is estimated that a 3 ounce serving of this particular scrapple recipe has over 330 calories.  That being said, if you are looking for hearty meal to satisfy your hunger, this recipe will fill that need.

Without further ado, here is the recipe for Homemade Scrapple:

1 Pound of Pork Liver
½ Pound of Pork Heart
1 ½ Pounds of Boneless Pork Scraps
10 Cups of Water
¼ Teaspoon of Sage
1/8 Teaspoon of Your Favorite Allspice Seasoning
Salt and Pepper to Your Taste and Liking
3 Cups of Organic Buckwheat Flour
3 Cups of Organic Cornmeal

In a large cooking pot, place the pork heart, pork liver and pork scraps.  Cover the meats with water and boil until the meats are tender. 

Drain the meat, but do not discard the water!  Chill the water (broth) and remove the fat from the surface.

Trim the meat to your liking.  Once trimmed, ground the meat to a fine consistency. 

Once the meat is ground, add it back to the broth in your large cooking pot.

Add the seasonings to the cooking pot and bring the meat to a boil.

Combine your organic buckwheat flour and organic cornmeal together in a mixing bowl.  Once combined, slowly stir the mixture into your boiling pot.  Be sure to stir consistently in order to prevent lumping.

Once all the mixture is added to the pot, lower your heat and cook for approximately one hour.  Be sure to stir the pot frequently during this cooking time.

The mixture should turn very thick and will have to be scrapped from the sides of the pot to continue stirring. 

Decide which type of pan to place your hot scrapple into.  You can use bread pans, muffin pans, or any other type of pan mold.  Rinse the pan with cold water before adding your hot scrapple to the pan.

Chill your scrapple to firm it up.  Once chilled and firm, cut into slices.  Warm up a skillet with your favorite cooking oil.  Pan fry your scrapple until golden brown on both sides.  Serve with your favorite additions such as eggs and potatoes, or smother with your favorite pork gravy and toast! 


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Family Fun Time - A Lemon Shortbread Cookie Recipe To Make With The Kids :)

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There's lots of reasons parents are baking with their kids these days.  Not only is it a fun family activity, the end result is a tasty and delicious treat!  Baking with children is a great way to spend time with them and to teach them some life skills at the same time you are all having fun.

Cookies are portable, sweet and fun to make. They can be made in stages if time is tight.  For instance, prepare the dough in the evening and bake them the next morning. Older children can read the recipe and direct adults on what steps to take. Small children can roll the dough into balls and flatten it with a fork, similar to making peanut butter cookies. There's enough fun to go around for everyone.

Here's a fun video showing how to make "Emoji" cookies that the kids will love!

What makes your cookies even better is to add corn starch to the dough. In fact, many recipes for baked goods from the early 20th century used corn starch in conjunction with flour. Bakers found very early on that corn starch gave biscuits, muffins, cakes, shortcakes, pie crusts and most notably cookies a finer texture and more tender crumb when compared to recipes using flour alone. Recipe books produced then by the experts at Argo and Kingsford's Corn Starch solidify this fact. Argo, established in 1892, has offered their customers cookie recipes since its very early years.

Here's a fun recipe for Lemon Shortbread Cookies that's simple and delicious and should make for a batch of family fun:

Lemon Shortbread Cookies

1 1/3 cups Argo or Kingsford's Corn Starch

2 cups butter or margarine

2/3 cup powdered sugar

1 teaspoon finely shredded lemon peel

1/2 teaspoon vanilla

2 cups all-purpose flour

Makes six dozen

Preheat the oven to 350°F. In a large bowl, beat butter until softened. Add powdered sugar, beat until well combined. Add lemon peel and vanilla; beat well. In a medium bowl, stir together flour and corn starch; add to mixture and beat well.

Roll dough into 1-inch balls (kids will love this). Place on ungreased cookie sheets. Press tines of a fork atop each ball to make subtle design. Bake about 15 minutes or until bottoms are lightly browned. Cool on wire racks.

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11 Cooking Tips For Tasty Pork Ribs

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11 Cooking Tips For Tasty Pork Ribs

1. Purchase ribs that are evenly covered in meat. In other words, don't buy a slab that is fatty on one end and fleshy on the other. Avoid slabs that have exposed bones!

2. Allow for one pound of ribs per guest. This is a generous helping but for more significant appetites, make it two pounds!

3. When preparing the meat, make sure you remove the membrane on the underside of the ribs with a sharp knife. If you don't it blocks the flavor intake.

4. Always marinate your ribs in the refrigerator, not at room temperature.

5. Don't even think about boiling those ribs! Above all else, boiling the meat causes it to lose all its flavor. If you just have to pre-cook your ribs before slapping them on the cooking grate, try steaming your slabs instead as this will help lock the flavor in.

6. Before placing your ribs on the grate for Barbecuing or smoking, make sure you coat the metal with a generous helping of oil.

7. Barbecuing demands constant attention! As soon as it goes on your grate, stay close by and keep an eye on it. Watch the cooking temperature and avoid going above 250 degrees Fahrenheit -- the best ribs are cooked slowly over indirect heat for about five hours.

8. Put down that fork! Always use tongs to handle your meat once it's on the grate. Why pierce the meat and let the flavor ooze out if you don't have to?

9. If you're going to baste during cooking stay away from anything with sugar in it. Your best bet is to use vinegar and/or water-based products only.

10. Only lay on the BBQ sauce in the last 20-30 minutes of cooking. Any earlier than that and the heat will cause the sauce to caramelize and burn your meat.

11. Let the ribs cool for 10-15 minutes before you serve them up. This is just a courtesy -- you don't want to singe your guests' mouths with smoking hot sauce! You could lose some friends.

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A Healthy Breakfast Recipe Starts with Scrambled Eggs - Learn How to Cook Them Correctly

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A Healthy Breakfast Recipe Starts with Scrambled Eggs - Learn How To Cook Them Correctly

Scrambled eggs are easy to make. Unfortunately, they are also the easy to make WRONG. At it's basic level, scrambled eggs are simply beaten eggs which are fried and - for lack of a better word - scrambled. But like most things that are simple (take love and martinis as examples), people have found ways to make them needlessly complex.

No cheese. No overpowering flavorings. Just eggs.  This is what it takes to make them taste and look like great:

What NOT To Add

Cottage Cheese -- Several recipes I encountered recommended whisking a Tablespoon of small curd cottage cheese in with each egg. Visually, the result was creamy and mildly fluffy scrambled eggs. In terms of taste, the cottage cheese did not contribute or detract from the eggs -- but it did make the dish seem somehow impure. You knew there was something in there besides the egg. The aspect of cottage cheese that secured its fate as a stay-out-of-our-scramble ingredient was that no matter how intensely you whisked, the dish had texture problems. Every other bite had the unwelcome surprise of a noticeable cottage cheese curd.

Real Cream - I tried two recipes that used real cream ("the fat skimmed off the top of raw milk" as defined by the Wikipedia Dairy Products Guide). One said to add 1 Tablespoon of real cream per egg. The other instructed the use of 1 and ½ Tablespoons of cream per egg. Both recipes created beautiful eggs with a creamy yellow color. Sadly, the resulting flavor was not so beautiful. In both cases the first bite tasted terrific, but the more I ate the more I had to admit that these eggs were just too creamy. The recipe with 1 and ½ Tablespoons of cream left a slight, unpleasant milky after-taste.

Sour Cream - Scrambled eggs with sour cream can not be considered scrambled eggs in a purist sense. The sour cream adds a distinct flavor. Therefore, scrambled eggs with sour cream will be saved for mention in a future article on specialty or flavored scrambled eggs.

Baking Powder -- Scrambled eggs with a pinch of baking powder per egg had a great appearance. They were fluffy, yet firm. I was surprised to find there was no trace of baking powder taste. Unfortunately, the texture of the scramble in the mouth was uneven with specks of firmer pieces in a single bite.

Sea Salt - When salt is heated it breaks down to the same components regardless whether its table salt or sea salt. As Robert Wolke says in his book What Einstein Told His Cook, "...when a recipe specifies simply 'sea salt' it is a meaningless specification. It might as well be specifying 'meat'." If you see a recipe that says to add sea salt to eggs before whisking…. you can be sure it was written by someone who needs to learn more about the ionic bonds that hold sodium and chlorine together.

Sugar - Eggs, flour and sugar are the primary ingredients of a great many deserts. Remove the flour and you end up with neither desert nor scrambled eggs - at least not from a purist scramble perspective. What you do end up with is a kind of specialty egg dish that deserves further exploration in the field of breakfast. It's not fair to call them scrambled eggs, but their sweetness makes them an interesting complement to pancakes and waffles

What NOT To Do

DON'T beat egg whites until stiff peaks form

With or without added ingredients like sugar and cream of tartar, the result of scrambling looks like a big dollop of melting Crisco crossed with cottage cheese.

DON'T stir eggs slowly for an extended period

I came across one recipe that actually instructed to stir the eggs in the fry pan (heated at your stove's lowest setting) with a wooden spoon for 30 minutes.

First of all, the eggs didn't set after 30 minutes at the lowest heat setting. I tried once more at a slightly higher setting. After 10 minutes, the eggs began to show subtle signs of setting. I continued to stir the eggs in the pan for 10 minutes. The result looked more like butternut squash than any eggs I've ever seen. The texture was close to chewy and the extended cooking time seemed to have cooked away all the flavor of egg.

Do It Or Don't - It doesn't Make a Difference

Keep eggs at room temperature before scrambling - Kitchen tests showed no significant difference between room-temperature and refrigerated eggs from the same carton. Refrigeration actually deters the growth of salmonella enteritis. Even though salmonella is very rare (1 out of every 20,000 eggs may contain the bacteria), it is advised that your eggs always remain stored in the refrigerator.

The Art of Scrambling - Proper Technique Bonus Video

The Best Way To Beat Your Eggs

One of the most important ingredients in scrambled eggs is hardly ever mentioned... air. It would be nice if we could just dollop a Tablespoon of air into the mixing bowl, but for the time-being, incorporating air into beaten eggs requires good old-fashioned elbow grease (or the electric equivalent).

The more you whisk -- the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs.

The American Egg Board describes well-beaten eggs as "frothy and evenly colored". When your eggs match that description (generally after about 2 minutes) you should stop beating.

Over-beating will completely unravel the protein molecules and destabilize their ability to form a microscopic casing around the air. In terms of whisking motion, a tilted wheel motion works far better than a vertical stirring motion. A fork works as well as a whisk but requires a slight bit more time and energy.

The Best Way To Scramble In The Pan

The actions you take once the eggs hit the fry pan will dictate the size of the scrambled egg pieces (curds). Some recipes suggest stirring the eggs with a wooden spoon immediately as the eggs hit the heated surface. Others direct you to let the eggs start to set before stirring/scrambling. Of the two, the second method results in larger fluffier pieces.

Getting Hungry?

Before we scramble our brains contemplating the best plate to eat scrambled eggs off of, the texture differentials of eating with a spoon and the ideal temperature of the chair you sit in as you eat... let's get back to the reason we're here. For your breakfast pleasure, Presents...

The Perfect Scrambled Egg Recipe which serves 2 hungry people:

6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying

Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.

In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.

Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.

Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.

Do not stir immediately. Wait until the first hint of setting begins.  Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")

Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.  Eat up!

Looking for some more great egg recipe ideas?  Food Network has 50 Great Egg Ideas - Click Here! 

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