It is August 2007 and the mangos are finally perfect. After tasting and testing over the past several weeks, the beauties from Mexico are finally ready. They must have perfect taste and texture to go … [more]
If you grow lavender at home, you probably bake with it too. Here’s a good recipe for lavender shortbread. (Note: To optimize aesthetics, best to use a large-grained sugar for the … [more]
Creme caramel, or flan, is supposed to sit in the refrigerator overnight before any unmolding/serving/eating can begin. Refrigeration causes the caramel to harden/solidify and allows the custard to … [more]
This is a chocolate lovers dream. I made this for my wife on her birthday. There’s nothing like a gift of intense chocolate wrapped in a delicate cake to set the mood. This recipe makes a romantic … [more]
This is a great make-ahead type of breakfast for any occasion. With holidays and guests arriving, this recipe frees up some time to spend with them. Plus, not quite as messy as doing french toast … [more]
I have had this recipe taped to my refrigerator for the past two years which I received at a gourmet pot luck party I attended. I do not know who made this so cannot thank that person nor attribute … [more]
This very ‘country’ dish is a family tradition. It is a sweet-tart and colorful addition to any meal. Great for using those tart apples that are delicious in cooked recipes, though any … [more]
The name “brownies” first appeared in the 1896 Boston Cooking School Cookbook, where it describes molasses cakes baked in small tins. The first known recipe for brownies was published in … [more]
Simple syrup is a staple of the kitchen used for desserts and mixed drinks. Older bartenders references refer to it as gomme syrup or bar syrup. [more]
I used to make this all the time for my daughters when they were infants. Now they are 7 and 4, and still love this applesauce which is all natural and nutritious. Just when your apples are starting … [more]
What is the secret to a creamy, silky frosting? Preferably chocolate. I’ve tried numerous recipes and my batches usually turn out uneven in texture, too thick and difficult to spread, too sugary. H [more]
Our Crestwood experience began in late October. Peyton was the last to begin mixed age ‘03. As I sat on the bench the first week, trying to look boring (as was suggested by Judi) I began to … [more]
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