Dressed Up for Easter: Frangipane Strawberry Rhubarb Pie
Winter serves up some lean pie months, at least in the fresh fruit category. After exhausting my local supply of Meyer lemons for Shaker lemon...
Ever Eat a Maple Blossom?
Maple Blossoms Fried, Frittered and Served
When I was a kid, Euell Gibbons was a household name. Known by many as the Father of Modern...
Linda′s Amazingly Moist Oatmeal Molasses Cake
My friend Linda is a gifted baker, the kind of baker who can conjure from memory, and woo with taste. On Facebook, I can...
Free Range Fruitcake: Something to Cluck About!
Fruitcake, oh fruitcake, how I do love thee…
Oh, go ahead, start with your jokes, mock the baked good that moonlights as a doorstop, wrecking...
Roasted Carrot Soup, Rib-Sticking Good
The Pacific Ocean hugs our coast with a warming embrace, usually that is. But in a game of meteorological rock-paper-scissors, the arctic air mass...
Quince Chutney: Condiment with a Kick
Chutneys are one of those things I discovered late in life. A friend (with more culinary savvy than I) plunked a jar of Major...
Bacon Bits on Demand
Bacon bits, bacon bits, right at my fingertips.
Announcing she had something for me, Karen cracked open the farmhouse freezer like a back-room safe. Standing...
Plum Crazy for a Cake Called Buckle
Plum buckle: a delicious marriage of cake and fruit
Picking plums is its own reward. The trees are small, the fruit easily reached and sampling...
Peach Pie: How Do I Love Thee
Slice of heaven...
Peach pie how do I love thee, let me count the ways
(With sincere apologies to Elizabeth Barrett Browning)
I love thee to the depth...
Frosting a Cookie That Takes the Cake
′Macaroon...schmack-a-roon, give me a graham cracker and butter cream frosting any day.
One Great Cookie: Graham Cracker and Frosting
When my mother made a birthday cake,...
