Vicky Learns to Cook

When I think about having my own brick n mortar bakery some day, I think about what I might offer to eat. I have a ton of recipes but haven't really tried most of them. ( I know, I'm ashamed to even say it. )  I tend to stick to the same things over and over. But in my fantasies I am trying new things every week. So I thought to myself, why don't I just try something I haven't tried before every week, now? Why not pick a day, say Thursday, and make an effort to try out a new recipe. I'm trying out an Almond Pound Cake as you may have guessed by the title. One of my favorite flavors is almond. To get technical for a moment, an almond isn't actually a nut but the part we eat is a seed. The genus, or plant category, is called "prunus" which includes nectarines, peaches , apricots, cherries and plums. And this is why I love it, because to me, the flavor of an almond has a distinct cherry like flavor. How cool is that? (I wonder if it's prunus beca

One of the things that makes it possible to make half a dozen types of cookies every week is to have kits built ahead of time. It saves you time because if you make each cookie as you go, you have to pull out all the ingredients, find the measuring spoons and cups, open all the ingredients, scoop them into the bowl, and then put it all back. If you only do those things one time, while you're building kits, you save actual hours as you go! How I built the kits: First pick a recipe that you want to make all the time and want kits built. This is a recipe kit that you'll probably use within a week or two. It could be pancakes, it can be adjusted for anything. Next separate wet ingredients from dry on the recipe: Dry ingredients are typically: Flour White sugar Baking powder Baking soda Corn starch Salt Cocoa powder Raisins Coconut Nuts Wet ingredients are typically: Butter Brown sugar Eggs Vanilla Milk And then there are the add ins. If you add