Apple Crisp is a very easy classic quick dessert especially good when the new apple crop arrives in the fall. Often served with ice cream, this version features a Cinnamon Whiskey Sauce. Continue reading
Becoming a better baker depends upon understanding the ingredients that go into baking. On my blog, I have a Baking Information tab on the navigation bar that has loads of information to help you become that better baker.
Each of these posts goes into in-depth discussions of its particular topic to help you understand their importance.
There are many more topics in the Baking Information section and I will be featuring some of them in later blogs. In the meantime, I hope some of these will interest you and help you become that better baker. Continue reading
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 thought about it, the more I couldn’t wait to make them.
While I didn’t use their recipe or flavorings, I decided to make Individual Pound Cakes using Texas muffin tins. I used a cream cheese based pound cake and divided it into 3 bowls. I flavored one with chocolate, one with coffee and one with cinnamon – sort of like a cappuccino. Continue reading
Cinnamon is one of the oldest species and has been around since 2000 B.C. It was once more expensive than gold. In addition to using it for food, it was used by the Egyptians as a perfume when embalming as a food preservative. Romans used it in funeral pyres to mask the smell of burning flesh. It was also then, and today used for health purposes. Cinnamon is also mentioned in the Old Testament as an anointing oil. Continue reading
The dough for this Chocolate Spiced Coffee Cake is based on a recipe from one of my favorite bakers, Beatrice Ojakangas. Her book, “The Great Scandinavian Baking Book” is a classic that is in the James Beard Foundation Hall of Fame. She has given us so many wonderful Scandinavian baking recipes. I would happily make anything she wrote about because her recipes work.
The recipe for the dough is interesting in that it has no egg and receives its initial rise in the refrigerator straight out of the processor. Continue reading