The Yellow Apron

Creating recipes for everyday.

Sunday, October 31, 2010

Dirty Snowballs

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Snowball cookies are also known as Russian Tea Cakes or European Wedding Cakes. Mexican Wedding Cakes usually have some chocolate in the do...
Saturday, October 30, 2010

Sugar Cookies

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I also own a lot of cookie cutters. Most sugar cookie recipes are pretty much identical because they work. This one is the Bible's. ...
Thursday, October 28, 2010

Sprinkles

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My own hoarding issue is cute sprinkles. I almost never decorate cakes, and decorate cookies two or three times a year, yet I seem to accum...
Tuesday, October 26, 2010

Orzo with Vegetables

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Sometimes, you get ideas for new dishes and start throwing things together. Sometimes it works and sometimes you go make something else. ...
Monday, October 25, 2010

Blackened Catfish

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I'm not a huge fan of catfish, but this was the best piece of fish they had today at the market. I usually do this to red snapper. I w...
Sunday, October 24, 2010

Scotch Eggs

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I am not having a cholesterol test any time soon. While these sausage-wrapped eggs are usually served cold in the middle of the day, I li...
Saturday, October 23, 2010

New England Clam Chowder

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I bought too much milk, and have some celery that is going to go bad if I don't use it soon. By my logic, that equals clam chowder. I...
Wednesday, October 20, 2010

Sweet & Sour Sauce

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My dad doesn't like Chinese food, but he does like sweet & sour meatballs. His favorite sauce is Contadina's, but that is so ha...
Monday, October 18, 2010

Corn Pudding

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Webster's New World Dictionary of Culinary Arts defines pudding as "A soft, creamy cooked dessert made with eggs, milk, sugar and ...
Saturday, October 16, 2010

Belgian Waffles

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In case you haven't figured it out yet, breakfast is my favorite meal of the day. I don't mind getting up a little early to make s...
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Lurker Smurf
Southern California, United States
I am a baker and freelance caterer who enjoys a cooking challenge. Using the stray items that collect in a pantry, fridge, or freezer has become my specialty. I like to take my inspiration from any cuisine I sample, even if my tweaking produces a less-than-authentic result.
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