This simple Honey Thyme Apple Tart came about out of total boredom pressing in forty three pastry shells for a dessert at the restaurant. My mind started wandering around the fifth shell. I knew I wanted something simple, easy to put together with an unexpected element to start the year. It is not only beautiful to look at, it is even better to eat. The little bit of thyme gives this an unexpected note while the honey and balsamic vinegar offset each other. Continue reading
Tag Archives: honey
Honey Diamonds – A cookie? A small cake?
Honey Diamonds were among my mothers unusual Christmas cookies. I have no idea why we didn’t have them more often. But Mom had a great collection of cookies served only at Christmas. I have never seen most of them anywhere. I noticed in years passed while blogging that for some reason, I have never shared Holiday recipes ahead of time. I plan to rectify that this year as you will see them throughout the next few months.
A rare cookie with no shortening, these soft pillows of spiced chocolate are actually more little cakes packed with flavor that only get better when they sit. Its quick preparation is a boon to busy bakers and as a bonus they make the house smell wonderful while baking. Continue reading
Granola
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
Traditional Carrot Cake – An American Classic
Carrot Cake is truly an American Classic cake. With both fruit and nuts, it can have a bevy of add ins including coconut and pineapple. This is the carrot cake that we made at the bakery.
When I opened my bakery I was making more European cakes than American ones. I preferred Italian buttercream to finish my cakes and most of the American cakes used powdered sugar as the base. It didn’t take me too long to figure out my clients were going to my competition to get the carrot cake as well as a good old American chocolate cake.
So I went into the carrot cake testing phase. Some were too sweet, some too dry, some didn’t hold up five days in the refrigerator – a must for selling wholesale. As much as you want to believe all of your desserts are flying out of the restaurant, they’ll usually be around for a few days. So it is really important they have a shelf life so they won’t dry out. Continue reading
Hot Cross Buns
Hot Cross Buns are traditionally made during Lent. Full of spices and raisins with a cross on top of the rolls, they are eagerly awaited during the year. Hot cross buns are a welcome and tasty staple of Lent. According to Wikipedia: “English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or mold during the subsequent year.” Well, in my house they won’t last that long!
If you’ve never baked with a product by Sun-Maid called bakers raisins, you’ve missed the perfect raisin for baking. They are moist and plump and don’t need any soaking to use. A friend of mine introduced me a few years ago and I have been a fan every since. I have included instructions for regular raisins that should be soaked to plump them before using in the Hot Cross Buns. Continue reading
