This Mincemeat is meatless and easily made. Coming from England, it essentially consists of cutting up a lot of fruit and letting it age with citrus, spices, rum and brandy. As the years have gone by, the meat has been removed and almost anything goes as far as what fruits to include. This is my version but by far not the only one. You can tell it comes from long ago when spices and alcohol were used as preservatives. Continue reading
Granola! What could be better first thing in the morning than oats, sunflower seeds, almonds, raisins, dates and sesame seed all bound together in a honey glaze? It’s ridiculously simple and, as an added bonus, it’s good for you!! Easy and good for you, what more could you want? Any dried fruit can be substituted for the apricots and cherries. Raisins and dates work well or any of your favorites. Don’t like almonds? Use another nut. Macadamias come to mind.
You can see this on Thursday, April 7 on Great Day St. Louis, Channel 4 in St. Louis at 9:00. Continue reading
Chocolate Cherry Bread combines two foods I love – chocolate and bread. So combining them seemed a natural. I can’t remember when I first tasted Chocolate Cherry Bread but it is among my favorite breads. Besides how can cocoa, melted chocolate and chocolate chunks all in one bread be anything by super.
Cocoa is a natural and here I have combined it with melted chocolate and chocolate chunks for the greatet depth of chocolate flavor.
This Chocolate Cherry Bread freezes well and is great as a hostess gift. This bread, because of the chocolate in it, can be a slow riser and I often use my proofer to help it along. Try this once and I can assure you fear of bread baking will be in the past – at least I hope so. Continue reading
Wooden spoons and cherries may be two odd kitchen pet peeves, but they were mine when I wrote my first cookbook, “The New Pastry Cook”, published by William Morrow in 1986. They still are. I had a marvelous editor, Narcisse Chamberlain. She was a seasoned professional who took a novice cookbook writer (me) and honed a book of, at the time, brand new ways of thinking about pastry. She taught me much but there were two things that became my pet peeves – wooden spoons and cherries. Continue reading