At Walking Iron Bed and Breakfast, a delightful Victorian inn in Mazomanie, Wisconsin, memorable muffins were served each morning while we were there on a cross-country driving trip. Innkeeper Karisa Friske generously shared the recipe and helpful hints about how to prepare the batter ahead of time.
In this recipe carrot slices represent the gift coins traditionally given to Jewish children as Hanukkah “gelt”, or money. This particular way of cooking the vegetable was in the original Julia Child TV show and book, THE FRENCH CHEF. Continue reading
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.
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.
This 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
Here’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
For 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