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From traditional Southern baking and treats to experiments in haute cuisine and a little bit of everything in between! Join us for recipes, food history, stories and tips on turning out great dishes!
I recently picked up a copy of The Amish Cook's Baking Book. I thought it might be interesting since they do a lot of traditional baking and cooking which interests me. Of course, in Abbeville, SC near where my sister lives there is a wonderful Menno (read full article)
As Michael eyed three cake layers cooling on the table he wanted to know if that was his "late" birthday cake. I distinctly recall asking if he wanted a cake and being told "no." Oh well, I guess he can claim it as his birthday cake. This delicious (read full article)
If you've ever wanted cheesecake but didn't want to have to make a whole one then this is for you. Part cookie bar and part cheesecake, this dessert or snack is a real treat for both the chocoholic and cheesecake lover. Rather than pulling out spri (read full article)
Is it a cake? Is it a bread? It's a little bit of both. Somewhere between a pound cake and a quick bread, this luscious little treat is perfect for breakfast, brunch or even an evening dessert. Moist and delicious, it's topped with a lemon glaze sp (read full article)
Recently, I used a lovely Marscapone cheese tart filling for my Cheese Danish. It was so good and so simple, I thought it might be good to adapt it to a Strawberry Pie. The results were surprisingly simple and delicious! The marscapone and sour cream (read full article)
It's that time of the year for nice cool desserts and the cooler the better! My nephew and niece in North Carolina even inform me that their temperatures are hovering around 100° already! Here in the desert we've been up there for several weeks now. (read full article)
Cake is nice for dessert, but sometimes if you're having several people over, it's nice to present each guest with their own personal little cake. Of course, Petit Fours are cute but what about something a little more substantial? Most petit fours (read full article)
Officially my birthday isn't for another 17 days. But, for the past several weeks Michael has been squirreling away money for my "present." Now, I could only think of a couple things he would have in mind with that amount of cash so it wasn't a big s (read full article)
I asked Michael recently what kind of pie he'd like and he decided on blueberry. While I was at the store the other day I found a small container of blueberries and decided to pick it up with the intention of making a pie. As fate would have it, I (read full article)
There's nothing better than fresh sticky buns or cinnamon rolls. The scent of cinnamon, sugar and butter wafting through the house is perhaps one of the nicest ways to start the day! Making fresh sticky buns can be a pain. Making dough, waiting for (read full article)
This cake starts off with a Butter Genoise that is then layered with apricot glaze, Grand Marnier infused simple syrup and finally an orange buttercream frosting. Lovely tastes that are delicate and sweet all on a moist and airy sponge cake (read full article)
Back during the Christmas holidays we had a big family event up in Prescott Valley. I got a chance to finally meet all of Michael's brothers and sisters in person after 12 years! We had a great time with lots of food, lots of drink and lots of fun. (read full article)
Lemon Chess Pie... what an odd name when you think about it. You'd picture something maybe chocolate and vanilla that creates a fancy "checkerboard" or "chess board" appearance. However, this is actually the simplest of pies. I've always wondered ab (read full article)
Sometimes I just get in a mood and have to experiment in the kitchen. Yesterday was one of those times. I got a bee in my bonnet to do something different for supper so headed off to Sunflower Market about 1pm to grab ingredients for Sole Meuniere an (read full article)
Spring is gone here in the desert it seems. Despite a day now and again when the temperature drops into the 70's we're staying the mid-80's and even creeping into the 90's. It appears the heat is upon us as May approaches. Of course, with hot weathe (read full article)
I've been wanting to try some of the recipes from Julia Child's classic tome Mastering the Art of French Cooking. The only drawback to her fabulous book is that it's a little light on the sweets. But, there are a few things in there that sounded inte (read full article)
Yes, I'm on quite the puff pastry kick lately. Oh well, I have a freezer full of both large and small sheets (5x5) so figured I might as well play around. That brings me to last night's experiment. Several months ago we were in a local Mexican eater (read full article)
I so enjoyed the giant Palmiers I picked up at A.J.'s the other day I decided to break into my hoard of puff pastry sheets and make some at home. Using the new frozen puff pastry making Palmiers is now a breeze. If you really, really want to make y (read full article)
Waste not, want not. That was a phrase Mama loved. While we never seemed to want for anything, our family was far from well off. In fact, we could be described as "middle class" only by the most generous definition of that term. Perhaps one reason (read full article)
I've been working on the menu for our party next month. As I mentioned before, I'm doing a dessert tasting. One of the items on the menu is a Lemon Meringue Tart based on a recipe by Ina Garten. I thought it might be a good idea to test the recipe (read full article)
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