The Best Cookbooks Ever

In our tech-savvy world, there's no need to buy every cookbook in print. You can google most recipes and cooking techniques that come to mind.  Still you don't want to rely totally on the internet, as it's never a good idea to put all of your eggs in one basket.  You may have to prepare a meal when your service is down.   And, what if one evening nothing comes to mind?  There's something permanent and comforting about thumbing through the pages of a cherished cookbook.  Something tangible, you can pick up and return to time and again.

For the sake of prioritizing, lets say … you only have space or a budget for up to 10 cookbooks.  Which ones would be on your shelf?

My picks are:

1) Joy Of Cooking – 1931 by Irma S. Rombauer: A classic and respected cookbook for over 75 years.  If I only had space for one cookbook, this one is it.

2) Mastering The Art Of French Cooking – 1961 by Julia Child: This cookbook brought French cooking to mainstream America, plus inspired a lovely movie, Julie and Julia.

3) Smoke & Spice – 2003 by Cheryl & Bill Jamison: A complete A-Z barbeque premier.

4) Essentials of Classic Italian Cooking – (revised) 1995 by Marcella Hazan: Very expansive and easy to follow.

5) The Gift of Southern Cooking:  Recipes and Revelations from Two Great American Cooks – (revised) 2003 by Edna Lewis and Scott Peacock. 

6) Biscuits, Spoonbread, and Sweet Potato Pie – 1990 by Bill Neal: Southern baking explained.  The recipes are very authentic.

7) The Art of Mexican Cooking – 1989 by Diana Kennedy: If you love Mexican, this is the definitive cookbook for it.

8) Jamie Oliver's Food Revolution, 2011: All of his cookbooks focus on simple, fresh, affordable meals. They are my go-to cookbooks. His recipes are hard to mess up.

9) Cabbage Patch Famous Kentucky Recipes – 1956, or 1972 by Cabbage Patch Circle: Delicious, home cooking.

10) Southern Food – 1987 by John Egerton: Ok, I love Southern food.

Personally, I'm more of a Jamie Oliver cook than a Julia Child cuisinier.  It's fun to get inspired to try to make fancy French food; but in truth, you will never find roasted pigeons or rabbit in cream sauce at my dinner table.  Duck, maybe.  I have enough to eat without looking outside my windows, thank you. How about you?

Below are favorite recipe websites:

1. All Recipes

2. 101 Cookbooks

3. Smitten Kitchen

4. Jamie Oliver

5. Rachael Ray

6. CopyKat Recipes

7. Cook's County Kitchen: Expert recipes; navigate with patience.

8. The Food Network


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Rita Fox Makes Pineapple Soup

All Photos: Rita Fox

I publish more recipes over the summer than the rest of the year likely because of the fresh produce available and social events that happen during the long extended daylight hours. It makes many of us want to try new recipes! When my friend, Rita, sent me her mouthwatering photos of a batch of her Pineapple Soup, I asked if I could share them on THE SAVVY SHOPPER, and she said yes!

The recipe comes from a cookbook, “Taste of Home Best Church Supper Recipes" Rita picked up from a church yard sale.

Ms. Rita Fox has made other appearances on THE SAVVY SHOPPER because she’s a great cook, baker and is multi-talented!

Looking for an entertaining summer read? Rita is a romance writer with fans all over the world. Connect with author, Kally Masters, on FB. What’s more, she has published a winning cookbook of family recipes. I highly recommend checking it out too.

 

For the record, I've never heard of a fruit soup. What a healthy and versatile recipe! An ideal way to use ripe fruit, turn it into a refreshing drink (virgin or alcoholic ... you don’t have to tell), or a delicious summer dessert!

Rita made a big batch of her pineapple soup as easy nutrition for her 94-year-old mother. With her mother’s large family of adult children, in-laws and grandchildren ... and a 93 degree F summer day, I bet real money, it doesn’t last long!🍍

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Useful: Bigger Bolder Bakers' Substitute Corn Syrup & Molasses

PhoPhoto: Bigger Bolder Baker

There are two baking ingredients I never have in my pantry because I rarely need them. With these substitute recipes, I may never have to buy them. Thanks to Gemma Stafford, a former chef, I can make them at home (with ingredients I always have) for when I get a notion to bake a pastry that calls for one or the other. I love Gemma's recipes, tips, and videos but her website has so many ads and popups it's slowwww to load and murder to scroll, therefore although I'll link her website here I'm reluctant to send readers over there to be frustrated, so I'm reposting her 2 substitute recipes below also:

 I) Substitute Corn Syrup

Ingredients:

2 cups (16oz/450g) sugar
3/4 cup (6floz/170ml) water
1/4 teaspoon cream of tartar (there is no substitute for this)
2 teaspoons lemon juice (stops sugar from clumping)
a pinch of salt

Directions:

1) Toss the sugar, water, cream of tartar, lemon juice, and salt into a heavy saucepan.

2) Bring to a medium boil, stir until the sugar dissolves, then turn down the heat to a gentle boil and simmer for 15 to 20 minutes until the mixture reduces quite a bit. Once cooled the syrup thickens. 

Photo: Bigger Bolder Bakers

II) Substitute Molasses

Ingredients:

2 cups (16oz/450g) dark brown sugar
3/4 cups (6floz/170ml) water
1/4 teaspoon cream of tartar
2 teaspoons lemon juice freshly squeezed

Directions:

1) In a heavy saucepan over medium heat, add the dark brown sugar, water, cream of tartar, and lemon juice. Stir to dissolve the sugar.

2) Once the sugar dissolves, reduce the heat and simmer for 4 - 5 minutes until the mixture thickens. Cool and store in a sealed glass jar.

Gemma is an excellent baker and teacher and you should check out her how-to YouTube videos, but oi vay that website!

*****************************************************************************

So now let's bake something!

All blondie photos and recipe courtesy of ATK

Let's use our homemade corn syrup to make America's Test Kitchen's Brown Butter Blondies -- linked here -- another website with inconveniences that you can overcome by watching its videos on Youtube.

Ingredients:

2 1/4 cups all-purpose flour

1 1/4 teaspoons table salt

1/2 teaspoon baking powder

12 tablespoons unsalted butter

1 3/4 cups packed light brown sugar

3 large eggs

1/2 cup corn syrup

2 tablespoons vanilla extract

1 cup pecans, oven-toasted and chopped coarsely

1/2 cup milk chocolate chips

1/4 - 1/2 teaspoon flake sea salt, crumbled

Prepare a 13 x 9-inch baking pan with 2 sheets of aluminum foil with flaps (and crisscrossed +) so that you can lift the blondies up out of the pan after they are baked. Make sure you press the foil into the 4 corners of the pan and grease or use cooking spray on the foil.

Directions:

1) In a mixing bowl, whisk together the dry ingredients: flour, salt, and baking powder.

2) Melt the butter in a 10-inch skillet. Over medium heat, simmer the butter, whisking throughout until it's golden brown and has a nutty aroma, which gives the blondies a butterscotch flavor. Transfer to a large heat-proof mixing bowl.

3) Add the sugar to the hot butter and whisk. 

4) Next add the eggs, corn syrup, and vanilla. Whisk until smooth.

5) Stir in the flour mixture until fluffy. Test Kitchen uses a spatula to incorporate the ingredients.

6) Stir in the pecans and chocolate chips.

7) Spread evenly into the prepared baking pan and sprinkle to top with the flaked sea salt.

8) Bake in a preheated 350 degrees F oven for 35 - 40 minutes (turning the pan around at 20 minutes) until golden brown and the cake springs back to the touch.

9) Let the blondies cool completely in the pan before lifting the foil with the pastry out of the pan and onto a cutting board. Makes 24 bars.

Sometimes it takes a professional baker to perfect a substitution that works in our recipes. Thank you, Gemma Stafford (and Test Kitchen for the best blondies). Who wants to run to the supermarket every time you turn around, not to mention, stock 2 ingredients you rarely use! Now there's no need to do either.

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Chef Geoffrey Zakarian's Half Sour Pickles And BBQ Sauce

      

These two recipes from Chef Geoffrey Zakarian are definitely keepers. Pickling cucumbers is too darn easy not to try it. I suggest following the instructions exactly the 1st time out. You can blanch the cucumbers thereafter if you like pickles less raw.

Directions:  

Toss all the ingredients in a canning jar, screw on its lid and store in the refrigerator for at least 5 days before eating.

🍅🥒🍊🍅🥒🍊🍅🥒🍊🍅🥒🍊🍅🥒🍊🍅🥒🍊🍅🥒🍊🍅🥒🍊🍅🥒🍊🍅🥒🍊

I love a scrumptious barbecue sauce. I have 2 recipes for you. For mine click here. The one below is extra special!

The BBQ Sauce for Burgers

The Barbecue Sauce Ingredients

Directions:

Toss all the ingredients (except for the bacon) into a stockpot and simmer on a stovetop for 40 minutes. You can save the bacon to top the burgers. Chef Geoffrey tosses them into his BBQ sauce at the end of the cooking time, but I prefer my sauce to be healthier with fewer calories. {I don't put bacon on burgers either. For me, it's too much of a good thing. I eat crispy bacon with eggs for a weekend breakfast. Moderation is ideal.}

Thank you, Chef Geoffrey Zakarian, for sharing your restaurant recipes!

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Joy Bauer's Healthy Brownies and Rice Crispy Treats

Joy Bauer is a nutritionist who formally worked with New York City Ballet dancers and then became a TV personality. Two of her many keeper recipes are lighter, healthy versions of Brownie Bits and Rice Crispy Treats. Normally I pass on both sweets since usually they are made with a ton of butter and sugar. But Joy replaces these high and empty calories with healthy ingredients. In her recipes, she substitutes ingredients to boost the amounts of protein, vitamins, or fiber. Here are 2 of her sweet treats:

Brownie Bits - Go here for the recipe on Joy's website.

Ingredients:

¾ cup whole wheat flour, or all-purpose
½ cup cocoa powder
½ teaspoon instant coffee powder, optional
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup unsweetened applesauce
3 large eggs, lightly beaten
¾ cup maple syrup
1 cup semi-sweet or dark chocolate chips

Directions:

1) Preheat oven to 350°F. Liberally mist your mini-muffin tin(s) with nonstick oil spray and set aside. In a medium mixing bowl, add the flour, cocoa powder, instant coffee, salt and baking powder, and whisk until well combined.

2) Add the eggs, maple syrup and applesauce to the dry ingredients. Stir to form a creamy batter, being thoughtful to not overmix. Fold in the chocolate chips.

3) Fill each muffin compartment with batter; you’ll have enough for approximately 35. Be sure to mix the batter as you go to distribute the chocolate chips—otherwise, the chips may settle at the bottom and the last bunch will have a ton.

4) Garnish with a sprinkling of preferred toppings; you can mix and match various combos such as strawberries and coconut, granola, and seeds.

5) Bake in the oven on the middle rack for about 14 minutes, until the tops are firmed

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Peanut Butter Rice Crispy Treats - Go here for the recipe on Joy's website.

Ingredients:

¾ cup peanut butter
 ⅓ cup honey
1 teaspoon vanilla extract
2 ½ cups crispy rice cereal

Directions:

Line an 8 x 8-inch pan with parchment paper and set aside.

1) In a large microwave-safe mixing bowl, add the peanut butter. Microwave for about 50 seconds to soften it, making it easier to mix.

2) Add the honey and vanilla extract to the softened peanut butter, and mix until well blended. Add the crispy rice cereal to the bowl. Gently stir to combine, being careful not to crush the cereal.

3) Transfer the mixture into the parchment-lined pan. Use a spatula or your hands to flatten it out evenly among the bottom perimeter.

4) Refrigerate for at least 30 minutes (or freeze) to firm up. Remove
from the fridge, slice into 16 pieces (4 rows across and 4 rows down), and enjoy!

I want to make it clear again that these are nutritionist Joy Bauer's recipes, not mine. I'm posting them here for our convenience, as well as, linking them to their original source. 

Joy seems like an amazing cook and baker. I wish I could be her taster-tester and next-door neighbor, so she'd invite me to her house for delicious and healthy eating!

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Does Japanese Mounjaro Help You Lose Weight?

Photo: Tasty Mounjaro

The Japanese Mounjaro recipe is the latest craze circulating around TikTok and social media claiming to help with weight less the natural way ... but is there any science behind it? 

Call me a Google expert on this topic! Here is what AI has to say about it ... the following seems to be mainly summarized from Yale University’s self help education website as well as VeryWellHealth: 

"The individual ingredients often found in these "natural Mounjaro" recipes are supported by scientific research for their health benefits and potential contributions to weight loss.

Core ingredients commonly found in these recipes, such as matcha, ginger, apple cider vinegar, lemon/lime, kombu, and umeboshi, have some science-backed health benefits that may support weight management:

🌱Matcha: Contains catechins like EGCG which may aid metabolism and fat oxidation during exercise. L-theanine provides sustained energy.

🌱Ginger: Possesses thermogenic properties and may help reduce hunger and promote fullness. It also supports digestion.

🌱Apple Cider Vinegar (ACV): May help regulate blood sugar and increase feelings of fullness due to acetic acid content.

🌱Lemon/Lime: Encourages hydration and can contribute to feelings of fullness.

🌱Kombu: Contains fiber (alginate) that can promote fullness and iodine, important for thyroid function and metabolism.

🌱Umeboshi: Can act as a probiotic-rich digestive aid.

Important Considerations:

- Not a Mounjaro Replacement: It is crucial to understand that the "Japanese Mounjaro recipe" is a natural wellness drink and is not a substitute for the prescription drug Mounjaro (tirzepatide). Prescription Mounjaro works by activating specific hormonal pathways (GIP and GLP-1) for blood sugar and appetite regulation, which cannot be replicated by food.

- No Peer Reviewed Studies: There are no specific peer-reviewed studies directly validating the Japanese Mounjaro recipe as a weight loss solution. Its effects are likely due to the combined benefits of its individual ingredients rather than a unique magical property.

- Individual Results Vary: While many users report positive results, including weight loss and improved digestion, these effects are likely due to improved hydration, increased satiety, and potentially a slight metabolic boost, not the same mechanism as the prescription drug.

- Combine with Healthy Habits: The most effective approach for sustainable weight loss involves integrating these drinks with a balanced diet, regular exercise, adequate sleep, and stress management.

- Consult a Healthcare Professional: If you have any health conditions or are taking medications, it is recommended to consult with a healthcare provider before adding the Japanese Mounjaro recipe to your routine."

The ingredients in the recipe can vary slightly. Below is one recipe:

1 cup of warm water

1/2 teaspoon matcha powder

1/2 teaspoon freshly grated ginger
The juice of half a lemon
1 teaspoon of honey (which is optional)
1/8 teaspoon Himalayan pink salt, or a small piece of Kombu edible kelp (also optional)

My thoughts are: Japanese Mounjaro contains healthy ingredients that benefit a diet, but there are tastier ways of consuming them. Fads rarely work. The drink isn’t sustainable. Without reducing your food intake, you won’t drop significant amounts of weight. Moreover, drinking ginger every morning may interfere with certain prescription drugs some people take to treat other health conditions. Check with your doctor to make sure the ingredients ingested daily play nice with other drugs.

This recipe is an unwavering no for me! How about you.🍕🧀🍷

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Chocolate Cakes Without Flour or Sugar

Photo & recipe: Notycheese

Call me a skeptic. But, when you crave a slice of cake, I think you'll only satisfy your craving by eating the decadent cake. Why? The texture resulting from the flour, sugar, chocolate, and butter is why we like the dessert. Without the right texture, we have something else we are calling cake.:)

That said, all the flourless, sugarless, and butter or oil-less cakes floating around the internet are intriguing, and I'm willing to try the easy ones.

`

An advantage is they often require less work with fewer ingredients than baking a 2-layer cake. Also, the amount of dessert made is usually less, so I can see using the tastier recipes as a quick snack when we lack the time or people to help us eat a whole cake. I don't see any benefit to foregoing gluten without a gluten sensitivity, but maybe it's a practical way of using the apples or bananas in our refrigerators.

Today I'll select 2 recipes for Chocolate Cake, one made with apples and the other with bananas to replace the flour, sugar, and oil or butter in the batter of traditional cakes:

Flourless Chocolate Cake Using Apples (top image👆)

Ingredients: (Half the ingredients to make less cake.)

4 medium apples, peeled and chopped into chunks
4 large eggs
5 tablespoons cocoa powder
1 teaspoon baking powder

Butter or cooking oil spray to grease the baking pan

Directions: 

1) Blend the apples and eggs in a blender until smooth.

2) Add the coca powder and baking powder.

3) Pour the batter into a greased loaf pan.

4) Bake for 45 minutes or until done in the middle. Cool before slicing and eating.

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Flourless Chocolate Cake Using Bananas (bottom image👇)

Photo & recipe: yummyy

Ingredients for the Cake 

2 ripe bananas, sliced

2 eggs

8 tablespoons cocoa powder (I used only 1 banana, 1 egg, 1 tablespoon of cocoa powder, but tossed in a small handful of dark chocolate chips, crushed walnuts, a chopped Pure Protein bar, and a sprinkle of baking soda. After baking it, I also blended in a little vanilla Greek yogurt to get a senior to eat a banana. She liked it.)

1 teaspoon baking powder

Cooking oil spray for the dish.

Directions for the Cake:

1) Toss the bananas and eggs into a blender and mix until smooth. Transfer to a bowl and whisk in the cocoa powder and baking soda.

2) Pour into a nonstick or cooking oil-sprayed microwave-safe dish. Smooth the top with a spatula.

3) Bake in the microwave for 5 minutes. Let cool.

Ingredients for a Topping: 

1/2 cup of chocolate chips

3 - 4 tablespoons of milk

Directions:

Melt the chocolate and milk in the microwave, incorporate, and pour over the cake.

A similar recipe on my Facebook feed using oatmeal:

Feel free to try this Grand Culinary Experiment along with me. I'm also skeptical that eating flourless, sugarless, butterless cakes will help us lose weight. Still, these "cakes" could be worthy chocolate desserts in and of themselves!

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