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Baked Garlic

3-4 whole heads of garlic


Cut top off garlic so the garlic shows through trim the root end so that it sits flat. DO NOT PEEL. Set garlic in either a square or round cake pan. Bake 1 hour at 400 F.


Serve with Cheese and Crackers.

Marilyn

I'll bet the whole house smells wonderful while that's baking!  I just love the odor of garlic - also the taste!

I've read about it, but didn't realize it was THAT simple.   Think I'll try some this weekend.

I was at the Exhibition one year and they were selling these lovely ceramic garlic bakers and I almost bought one.  Apparently they are just fantastic for this as the pottery gets permeated with the scent of the garlic as you use it over and over for baking the garlic.  At the exhibition, they used a little knife to get out some of the garlic and spread it on crackers and it was so yummy!

Thanks Marilyn!

I like garlic.  I use garlic a lot.  But truth be told, I had never bought a clove of garlic until I met Jerry.  My mother didn't use the cloves so I never knew what to do with them.  This sounds interesting....wonder if Jerry would like this?

A Winner, Marilyn!
Yes Etta Sue, Jerry would love this!

Let me start by saying that my daughter is a terrific cook.

But when she was still in high school and then living in an apartment with a girl friend for two years, she had a recipe for spaghetti sauce, which called for a clove of garlic (or maybe more than one).  She moved back home and was in the kitchen while I was preparing a leg of lamb and asked "what on earth is that?" when I put a few pieces of garlic into the surface of the meat.  Come to find out, when the receipe called for a clove of garlic she was using cloves!

Haha Jeanne. That reminds me of the story about the youg bride who went to cook a roast and cut it in half and put it in two pans. Her husband asked why put it in two pans when one pan was plenty big. She said I don't know that's the way my mother cooks it. So they called her mother and asked why in two pans. The mother replied because the roasts were always too big to fit in the pan I had so I cut  in half and cooked it in  two pans.

This recipe is for whole HEADS of garlic not merely cloves.

Yes, Marilyn, I realised it was for the whole bulb.  

My mother used to make a meat pie from leftover pot roasts, in a pie plate. (remember this was during the depression)  She had diced meat, potatoes, maybe some carrots or peas and put a rolled biscuit crust on top, with an inverted custard cup in the center.  After I got married and tried to duplicate it I never could make enough room for the custard cup and complained about that to her.  She told me that was just to fill the pie plate enough to hold up the crust.

Oh, don't get me started on telling tales of cooking.  But I do remember my niece when learning to cook.  The recipe call for coffee.  She put in coffee grounds.  

We won't even get into my kitchen fiascos.  I love garlic, but Bernard isn't crazy about it, so I better not try this at home.

Oh, by the way, did I hear the words "custard cup?"  

Marilyn - thanks for that recipe for garlic!  I live anything with garlic.  Its supposed to be really good for you as well.

Talk about kitchen fiascos:..... The first time I made rice pudding., I had CUPS of rice., and not enough water in the pot.  I ended up with rice all over the place!!

The first time I cooked a roast, Norm asked me where the gravy was.  I said "Oh it didn't come with this roast".  I had never SEEN my mother actually make gravy.  I just knew we always had it on the table with the roast!

I could tell a few more....but I won't.  You will really get the impression my poor husband is hard done  by!..LOL