Courtesy of Janet Johnson
Janet has a touching story about this pound cake which is a little too long to share here in its entirety. Briefly, she has a friend who was born in Austria whose father worked for the railroads. Each day he walked 12 miles, inspecting the condition of the rails. While he walked, he gathered the wild hazelnuts growing alongside the tracks, and brought them home as a treat to his family.
Courtesy of Carole Bloom
Bourbon vanilla buttercream is the perfect accompaniment to this classic American chocolate cake. Be sure to use natural — not Dutch-processed — cocoa powder, which provides deeper flavor and darker color to the cake.
Courtesy of Pat Sinclair
Warm cinnamon aromas drifting from the kitchen will call everyone for breakfast.
Courtesy of Carole Bloom: www.carolebloom.com
Pure vanilla is used in three forms – beans, extract, and and ground vanilla bean powder – to contribute its rich, full-bodied flavor to this yummy tart. The filling is soft and chewy yet crunchy with the texture of tropical macadamia nuts.
Makes one 11-inch round tart, 14 to 16 servings.
Courtesy of Flo Braker
Flo Braker is a very talented baker, specializing in desserts. The author of “The Simple Art of Perfect Baking,” and one of the original members of The Baker’s Dozen, a national group of culinary professionals, Flo has assisted thousands of bakers with simple secrets that bring spectacular results. Her angel food cake has been featured in culinary magazines and newspapers as the definitive recipe. Need I say more?
Courtesy of Stephen Block: www.kitchenproject.com
Steven says, “Stollen is nice because it is not too sweet, and has a nice soft buttery texture with hints of lemon and candied orange, toasted almonds, and wine soaked raisins and currants.”