Hope P. asked for make-ahead recipes to make for cold-weary visitors coming for extended stays. We’ve received a few recipes to share, starting with Susan Barnes’ make-ahead French toast.
“I made it for my kids as a special breakfast before they returned to college after Christmas break this year,” Barnes writes. “It was so delicious my daughter has again requested it while she is here for spring break. I used a loaf of challah in place of the sourdough or French bread, and it was perfect.”
Barnes credits the recipe to Ree Drummond, better known as The Pioneer Woman on the Food network and at her blog of the same name. Look for more make-ahead recipes in future columns.
The 46th Pillsbury Bake-Off — in a redesigned version — is underway. Home cooks are competing for nearly $1.1 million in cash, prizes and trips, including a $1 million grand prize. Voting opens Thursday at bake-off.com in the first category, Amazing Doable Dinners.
The pecan-pie bar recipe here is from the 24th Bake-Off in 1973, when the focus was on family-friendly recipes. Prep time for the treat is a mere 10 minutes.
You’re probably celebrating St. Patrick’s Day with corned beef and cabbage, a fine American tradition, but if you’re interested in learning about classic Irish cooking I recommend Real Irish Food by David Bowers (Skyhorse, $24.95).
Bowers, Galway-born and Dublin-raised, is a New York food writer and photographer who knows that real Irish food is rich stews, fresh seafood and lovely baked tarts, scones and brown bread. The recipes are accompanied by charming anecdotes from his boyhood in Ireland, along with tips for getting Irish tastes with American ingredients.
In addition to the Guinness stew here, with its balance of sweet against the bitter undertone of the beer, recipes that captivate include whiskey chicken, Dublin Bay scampi, boxty, cally, champ, colcannon and cauliflower cheese and everything to do with a potato from crisp cakes to leek pie. The desserts and breads beckon, from everyday soda bread to apple snow and almond buns.
Send questions and responses to firstname.lastname@example.org or Cook’s Corner, The Miami Herald, 1 Herald Plaza, Miami, FL 33132. Personal replies are not possible.