If I were to choose only one muffin recipe from my collection, it would be this recipe for applesauce muffins. These muffins are extremely moist, delicate in texture and bursting with flavor. This is especially true if you use my Kick-ass Applesauce recipe as the base for these muffins. They are really, really good!
Living on the Central California Coast I almost feel guilty because of the magnificent produce we have year ’round. This is especially true when the artichokes, asparagus and fresh garlic start appearing in the markets in late March — the harbingers of spring. The strawberries aren’t quite ready but they’ll follow soon; by May the farmer’s markets are
Several years ago I had a terrific recipe for shortcake biscuits. Naturally, I lost it. I didn’t know this, of course, when I decided that it would be the perfect dessert to bring to a party I was attending. Even though it was late in the season, the warm, sunny days we’ve had has meant a never-ending abundance of strawberries and, even as I write this, it appears it’s far from finished.
If you’re reading this post in May, read on. You are at the welcoming end of the new season and the recipe I located is great. If you’re reading this in late September, this is the recipe to use with the last of the season’s berries.
Can you imagine warm shortcakes filled with juicy berries and whipped cream (or Greek yogurt if you must) for breakfast? This is what got me through a lot of cookbooks and ultimately led me online where I scored. The winning shortcake? Made by James Beard’s mother!
Here’s the surprise: James Beard wrote over twenty cookbooks but never included his mother’s recipe. However, he did confide in his friend, Larry Forgione that, “There can never be a better dessert, only fancier.” Forgione ended up with the recipe, included it in his book, An American Place (Morrow, 1996), and it was a hit.
A favorite among my family, is Trader Joe’s Pumpkin Spread – A cream cheese mixed with pumpkin pie spice, that is only available between October and January. Used as the filling in Stuffed French Toast, it’s divine, and certainly earns it’s place at the holiday table!
Saffron has been a coveted spice used by people across many cultures for roughly 3,500 years. A little more than 200 years ago England was the world’s largest producer of saffron, growing it in the loamy soil in Essex County. Interestingly enough, David Smale has revived the art of growing saffron near the village of Saffron Walden. The town’s name was changed to its current moniker during the Middle Ages when saffron was first grown there.
If you’re looking for a holiday breakfast treat or wondering what to do with that leftover eggnog, here’s the solution. Or, if you’re an eggnog fan, make up a small batch just for these very appealing doughnut muffins and a little evening sipping.
Gougeres are a French comfort food. Not a mac ‘n cheese kind of comfort food, but the kind that’s served fresh from the oven with a glass of wine or a cocktail. Or maybe stuffed with warm brie or some crab or smoked salmon and creme fraiche. The fun part is deciding how you want your gougeres (goo jeres)– small or medium in size, what kinds of cheese to add to the dough, or whether to stuff them with something substantial that works perfectly with a drink or as part of a small plates party.
Cream puffs and eclairs aren’t the first thing that comes to mind when we think of versatile desserts. But in reality they’re wonderful edible containers that can be big, medium or small, round or elongated, and filled with all kinds of delicious options sweet or savory! Whipped cream? check. pastry cream? check. crab salad? You bet.
It’s Fat Tuesday, the last day of Mardi Gras. Time to eat Beignets and drink Cafe au Lait, best made with a coffee-chicory blend or French Roast. Quite honestly though, you can make any day special by making and serving Beignets and you don’t necessarily need Cafe au Lait, though, why not?
Who wouldn’t want a plate of scones fresh from the oven? Especially cream scones! Delicate, tender, with flecks of melted chocolate, these scones were originally the brain-child of the chocolate diva, Alice Medrich. My friend and co-instructor of classes on vanilla at our local community college, Anne Baldzikowsky, tweaked the recipe slightly by dusting Rain’s Choice Vanilla Sugar over the tops of the dough, making them sparkly and slightly crunchy.
No matter how carefully we want to eat, there are times when nothing short of a good dessert will do. These scrumptious baked donuts will not only surpass expectations, they also are baked, not fried. While they’re not totally guilt-free, they come pretty close!
When David Sterling’s book, Yucatan: Recipes from a Culinary Expedition, arrived at my door, my jaw literally dropped. As I removed the packaging to reveal this 564 page (6-1/2 pound) gem, I could barely believe my eyes. It is absolutely stunningly beautiful!
Sweet Breakfast Breads with Flavored Shell-Shaped Toppings
From Yucatan: A Culinary Expedition by David Sterling
David says, “The Conchas I enjoyed on my first trip to Mexico many years ago still stand out as the benchmarks: gently sweet, yeasty dough–almost creamy–topped with crumbly, sugary caps in different flavors. None that I have tried since come close to that original ecstasy–except for homemade ones. “Conchas” means “shells” and refers to the characteristic pattern traced in the flavored toppings.”
Bananas are a perfect fruit, full of potassium, conveniently packaged, and while sweet, they actually have a low glycemic index, meaning that the sugars break down slowly and won’t spike your blood sugar.
Did you know that bananas are botanically a berry? Neither did I.
I’ve combined these two pancake recipes together as they’re both unusually light pancakes as well as high protein. Not only are these pancakes totally delicious, they’ll hold you to your next meal because they aren’t just simple carbs. When my family visits they can count on these pancakes to hold my teen grandsons while they’re on the Boardwalk (Santa Cruz’s biggest draw for teens), until the next meal.
There is something about the sound of “buckwheat” when you say it before “pancakes.” It suggests another depth of flavor—an old-time flavor, a bit of tradition, something a little more intriguing than the usual. Buckwheat adds a wonderful nutty, earthy flavor and a deeper, richer color to pancakes. It gives the pancakes a nice country feel. When you add the pecans and the blackberry syrup, it becomes another wonderful world.
Courtesy of Pat Sinclair
Warm cinnamon aromas drifting from the kitchen will call everyone for breakfast.
Courtesy of Beth Hensperger
Yeast adds a dimension of flavor and texture by allowing the batter to develop overnight before baking. Remember that a high temperature, in either a regular grid or Belgium-style waffle maker, tends to make a crisp waffle, while a lower temperature produces a waffle that is moist and tender. Serve with your choice of a dazzling array of accompaniments: raspberry puree and crème fraîche, a fruit butter, sliced bananas or fresh berries and vanilla yogurt, sautéed apples, or lots of pure maple syrup and sweet butter.