My kitchen is always calling me. With a few shared recipes, I hope yours will too!
Serves 8-12 Tip: I thought about glazing this coffee cake (and you certainly could), but changed my mind when I sliced a small sample the night I baked it. This is one of the best coffee cakes I've eaten; it has such intense fruit flavor. Plums and figs are a delicious combination, yet super... Continue Reading →
12-16 servings Tip: Variations in ovens, baking pan size and material, baking ingredients or preparation techniques can all affect the outcome of baked goods. When a recipe states (for example) a recommended baking time of 17-20 minutes, be aware that the product result you want may require only 14 minutes, or up to 25 minutes... 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 →
Makes one 9-inch pie (recipe can be doubled) Recipe adapted from David Leite's pie (filling & topping) Tip: If you can grow or purchase rhubarb where you live, but can't use it all at one time, you're in luck! Rhubarb freezes beautifully and can be used later in many recipes...I'm partial to pie, but sauce... 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 →
