Lina made this mousse last week based on a recipe in allrecipes.com. It was easy to make and tasty. It took about 1-1/2 hours in total, most of which was chilling time. The quantities below are for 4 servings. 3.5 oz. dark chocolate (ideal is 62@ cacao) 1 Tbs. unsalted butter 2 large egg yolks Read More …
Carol made this dessert for Father’s Day based on a recipe in www.thekichn.com. An enhancement she made was a glaze for the top of the cheesecake. This was a very tasty and easy dessert which made 10 servings. Work time is very short, but it does need a few hours in the refrigerator to set Read More …
Amanda made a Brazilian carrot cake from a British website (ashbaber.com) and told me about it, and I decided to make it. As she described, it is nothing like an American carrot cake and is very easy to make since the carrots and several other cake ingredients are ground up in a blender. The icing Read More …
Coconut macaroons are very simple to make. Essentially, they are sweetened coconut flakes mixed with a meringue. This version is adapted from The King Arthur Flour Baker’s Companion. I made 17 cookies with a 1-1/2 inch scoop. 2 large egg whites ¼ tsp. cream of tartar Pinch of salt ½ cup sugar ½ tsp. vanilla Read More …
This posting is an adaptation of Italian Cream Cake to make it while car camping with the scout troop this weekend. It will make 12 good sized servings and can be made in one 13 x 9 inch pan in a cardboard box oven (which is what I did) or in two 9-inch round cake Read More …
Carol made for my birthday an Italian cream cake, a type of cake which is very popular in Houston. The name of this cake is a bit of a mystery, since there is no cream in it, just cream cheese in the frosting, and it is unclear what is Italian about it. According to an Read More …
Carol made these cookies based on a recipe at carlsbadcravings.com and they are very good. We made some with the freshly made dough and others from frozen dough, and both turned out well. There is about 25 minutes of preparation and 13 minutes per batch of baking. This made 36 cookies. 14 Tbs. unsalted butter, Read More …
Chinese egg tarts are a descendant of Portuguese egg tarts (Pasteis de Nata) adapted to Chinese tastes, etc. and are a good example of how food ideas move across cultures. This recipe is an adaptation of a recipe in livingthegourmet.com. It takes about and hour and makes 6 single-serving tarts. Two parts which were a Read More …
This is an adaptation of a cookie recipe brought from Ukraine to the US in 1910, passed down to a granddaughter, and printed in Good Housekeeping Favorite Recipes: Cookies. It makes 48 cookies and takes about 4 hours including chilling time. The recipe calls for Prune Butter as a filling and suggests fruit preserves as Read More …
A common eastern European filling for cookies and pastries is Prune Butter. An example is Grandma’s Rolled Crescents which is a cookie from Ukraine. I was able to find Prune Butter for sale on line, but californiaprunes.org had a recipe online which is very easy to make. ½ lb. prunes ¾ cup water ¼ tsp. Read More …