Sour Cream-Blueberry Crumb Cake

In our recent travels in Maine and Canada’s Maritime Provinces we were greeted by larger-than-life reminders of one of their common popular products.

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It’s blueberry season here, too, and what is in the markets is not only very tasty but often quite reasonably priced. We have them frequently in a first-course fruit salad and at least a few times during the summer in a terrific sour cream cake.

IMG_4095This recipe, adapted from Tish Boyle’s THE CAKE BOOK, was recommended by a member of my Bay Area Bakers Dozen group and has been a favorite in our house from the first time I made it. Continue reading

Passover Banana Coffeecake with Cinnamon Streusel

IMG_4795Here’s a cake that is at once fluffy and crunchy–a little different from the usual  Passover spongecake. While it won’t win any beauty contest, it is great with a cup of coffee or tea any time of day. This dessert is both kosher for Passover and non-dairy if oil is used for preparing the baking dish. Continue reading

Roasted Butternut Squash with Shallots and Rosemary

Veg in Serving dish VIFor a number of years our family has enjoyed this recipe by Julie Grimes Bottcher from FINE COOKING magazine. I have added a couple of my own steps to make both the preparation and the cleanup easier for a busy cook. It can be doubled to serve a crowd and the leftovers are good reheated. Continue reading