My kitchen is always calling me. With a few shared recipes, I hope yours will call you, too!
Serves 12-16 Fall is my favorite season. Spring has its charm, but there's just something extra special about throwing on a sweater for crisp outdoor walks, colorful leaves, outdoor markets with an abundance of delicious produce. The pears that inspired this recipe actually came right off a tree in my daughter's yard; sure can't beat... Continue Reading →
1 bundt cake plus extra batter for muffins, loaf or smaller cake pan Tip: Fruit, or sometimes vegetables, can be interchanged in cake or quick bread recipes. What you're looking for is moisture. If you don't like bananas, use more pears. Other alternatives: shred or finely dice apples, zucchini or carrots. Use canned or... Continue Reading →
12-16 slices Tip: This gingerbread is baked in a 9"x13" cake pan. It is perfectly fine to serve from the pan, perhaps with whipped cream rather than frosting. It could also be baked in round layers and frosted all around, or even in cupcakes (adjust baking time accordingly). I like a more rustic look for... Continue Reading →
8 servings Tip: Whenever I use fresh citrus fruit, whether for fruit segments, slices or juice, I almost always zest the whole washed & dried fruit before using the rest of it. The zest keeps well in a small storage container or baggies in the freezer. Mix or keep zest flavors separated. A pinch... Continue Reading →
My Kitchen Calls 