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I've always loved baking, a love I come by naturally from my mother who was a traditional Southern cook and loved to make cakes, cookies, and other sweets.
You can find me on Twitter: http://www.twitter.com/sugar_pies
Anything requiring sugar and butter! ;)
Comments (7)
Hi Tony! We usually use whatever is handy in the kitchen! So, last night when I did these as \"Breakfast for Dinner\" I used a little deli sliced chicken breast, cheese, and fresh scallions! That\'s the great thing about Omelets - you can use whatever you like as a filling.
Comments (7)
What a strange system that assigns a lower rating if you reply to a comment. I think these are great! If I do say so myself!
Comments (7)
This looks fantastic! I have everything for it in the pantry and I think I just found tonight\'s menu for dinner!
Comments (12)
This one would be lighter. It\'s not as airy as the commercial pound cakes you get in the grocery store bakery but not overly dense either. I love this cake because it really is a nice moist cake that is just heavy enough to be substantial but not so heavy that its more like a fruit cake batter.
Comments (16)
Two of my favorite things in the world - chocolate and peanut butter! Any hints as to where pink Himalayan salt might be found, though? I\'ve never heard of that, but sounds wonderfully exotic. :)
Comments (4)
This is a great recipe! How much cocoa is used, though. I don\'t see it in the ingredients list! Thanks!
Comments (12)
OOoh! I can\'t wait! That sounds fabulous! I actually have an 18th Century recipe for this that uses a dozen eggs! I\'ll have to search it out and post it at some point!
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Oh, my dear Theresa. Mama made this sucker with pretty much every flavor you can imagine. She often used some Lemon juice or Lemon flavoring to give it a lemony taste. She also adapted this for use as a maple flavored cake with a completely diabetes inducing maple frosting (that\'ll be coming up later this Fall on the blog)! So you can tweak it with various flavorings without too much sacrifice. Just adjust your other ingredients accordingly. BTW: If you want a wonderful super moist lemon cake, I have a \"short cut\" recipe she used that uses lemon pudding. Scrumptious. Let me know if you\'d like to see the recipe here. It\'s great for folks who don\'t want to work from scratch completely.
Comments (5)
Oh heavens that sounds good! Hmmm... I bet this would be wonderful iced with my maple icing too. Although you can\'t beat any icing with butter, sugar and vanilla! ;)
Comments (2)
This sounds right up my alley! I love anything with lemon and have been looking for treats that I can enjoy without quite so much guilt!
Comments (1)
Hey Theresa. Simple Syrup usually is good for about 5-7 days in the fridge. ;)
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I should mention that some VERY old recipes actually call for the sugar to just be put on the mint leaves in the glass and then hot water put on top and allowed to sit for awhile to let the sugar dissolve and then the bourbon added with the crushed or cracked ice.
Comments (1)
I should mention that some VERY old recipes actually call for the sugar to just be put on the mint leaves in the glass and then hot water put on top and allowed to sit for awhile to let the sugar dissolve and then the bourbon added with the crushed or cracked ice.
Comments (2)
That\'s so very true, Penny! BTW: Being an historical minded foodie, I love to use Darjeeling or Gunpowder teas! I\'ve even been known to whip out block (or cake) tea from time to time. It\'s hard to find good teas anymore that way, though. Contrary to popular belief the tea thrown in Boston Harbor was block tea so there were huge compressed cakes of tea floating, not loose tea. But, this is a great cookie to go with afternoon tea or just a good old glass of cold milk. It\'s got a wonderful texture and depending on whether you use butter or shortening you can make it denser and more moist (butter) or lighter and more crisp (shortening).
Comments (2)
Butter Rum Muffins are up on Sugarpiesfood.com right now. I\'ll post them here in a few days. :)
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I\'m finding that very few things I\'m doing lately fit the \"half hour\" model. LOL
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They\'re really good! This has become one of Michael\'s favorites and they\'re so quick and easy to do. The filling really is creamy and sweet and very similar in taste to cheesecake.
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I don\'t think this is a recipe.
Comments (7)
Who knew? I\'ve been doing this forever except using Panko Bread crumbs but had no idea what Schnitzel really was! I\'ll have to get some Matzo meal and try it!
Where have you been? We had an earthquake, flooding and now IRENE's coming! Hope all is well. Miss you 
Naturally, I'll have to bake it but the AC is fixed and I can make it Friday night after sundown. It's turned a bit cooler thank God! 
Look at the apron comment and link I left for you.
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