With the holidays around the corner, this Stuffed Cinnamon French Toast with Orange Cream Sauce is perfect for a brunch. For this Stuffed Cinnamon French toast you can use any cinnamon bread, but Dierberg’s in St. Louis has a great round cinnamon bread that I used for mine. I actually thought of making the French […]
This Gingerbread comes by way of David Lebovitz’s blog whose article featured Claudia Fleming’s Strout Gingerbread. She was formerly the pastry chef at Gramercy Tavern in New York and wrote The Last Course It has recently been reprinted with additional recipes. While the original was baked in a loaf pan, I chose to make this Gingerbread into individual servings with […]
These Quick Breads are two of the easiest you’ll ever make. It takes longer to gather the ingredients than make these different, really flavorful breads. A whisk, a few measuring utensils, a bowl, a spatula and some cans or 9×5” pans and you’re ready to go.
These Individual Variegated Pound Cakes were an idea born out of boredom waiting for my doctor appointment. I picked up a well-worn women’s magazine and leafing through it I found what they called a Triple Pound Cake in a loaf pan. After seeing it, I couldn’t get it out of my mind. The more I […]
This weeks’ post about Baking Pans comes as a result of my blog, Chocolate Cranberry Quick Bread . A question was asked about what type of 9×5” pan I used and whether it made a difference. So this week, I want to talk a little about the differences between baking pans. In the long-ago days, there weren’t many equipment choices […]