On last week’s canoe trip to the Boundary Waters Canoe Area, we baked almost every night in a Svante Freden reflector oven. This photo is of the first thing we baked, an apple crisp. The reflector oven worked very well, although each thing we baked took longer than usual, probably proving that we did not Read More …
This is one of the desserts I plan on serving during our Boundary Waters canoe trip next month. The basic adaptation from a home version is using 3 Tbs. of egg powder and 1/4 cup of water to replace the egg + egg yolk in the original recipe by Bakerella. It is important not to Read More …
If you have an ice cream machine, fruit sorbets make an easy and excellent dessert. For the adults, they are definitely taken to another level when served with a bit of fruit brandy. This batch of nectarine sorbet began with a quest to find good uses for the 20 odd pounds of peaches and Read More …
This traditional American cake became part of our repertoire some thirty years ago, during the period when egg yolks were supposed to be very bad for one’s health, since it is a cake which only uses egg whites. (The matching Lord Baltimore cake uses egg yolks.) We most recently served it at the brunch fallowing Read More …
Tarte Tatin is a classic French dessert, but it is really a very straight-forward version of apple pie which is quite doable in a car camping situation. Sweet Tarte Crust 1-1/4 cups all purpose flour ½ tsp salt 2 Tbs sugar 10 Tbs cold unsalted butter, cut into small slivers 1 egg yolk 3 Tbs Read More …
This is the cake which I usually request for my birthday. It is adapted from a classic Chicago cookbook, “Mary Meade’s Country Cookbook” which was given to me as a present about 40 years ago. It is a good source of standard American recipes and our copy has lots of food stains to show that Read More …
This is an adaptation, for camping and baking in a Dutch oven, of an almond bar recipe which Dorie Greenspan published in Saveur Magazine. It was a hit at the campout at Camp Shenendoah. For the Bars 4 oz (1/2 cup) soft butter ¾ cup sugar 2 large eggs 1-1/2 tsp. vanilla extract ¼ Read More …
This cake was made from Sylvia Casares’ “The Enchilada Queen Cookbook”, p. 184-5. It is a good cake. It is less sweet and less wet than many Tres Leches cakes, even though there seems to be a lot of milk slowly poured into it. For adult eaters, a Tbs. of rum soaked into a piece Read More …
This was our dessert for Christmas dinner this year, probably the third time it has filled this role. It is a South African version of an English pudding, which means that it is a very moist cake. It is not at all what Americans normally mean by “pudding”. This will serve about 12 people. For Read More …
This is one of my favorite kinds of cookies. This batch was made for the Boy Scout Christmas party from a recipe in the Richmond Times-Dispatch. It made 24 cookies, which spread more than I was expecting, but tasted very good. ¾ cups (1-1/2 sticks) butter 1 cup sugar, plus more for rolling Read More …