Tarte Tatin is a classic French dessert, a nicely caramelized upside-down apple pie. (Unusually for apple desserts, it does not have any cinnamon, which is a plus for one cinnamon-hating relative!) I have made this car camping (Tart Tatin (French Upside Down Apple Pie) – Camping Version) and won a Scoutmasters’ Cookoff making one at Read More …
I was looking for a kid-friendly cookie recipes to make with my granddaughters and spotted this one at www.upstateramblings.com. They were easy to make and were enjoyed by both kids and adults. I increased the amount of jam in a second batch from the original to 1/3 cup. A batch will make about 20 cookies Read More …
This is a variation of Nestle’s Toll House chocolate chip cookies in which the chips are caramel (vs. chocolate) and there is cocoa powder in the dough. Otherwise, it is the same cookie. This recipe will make about 60 cookies and takes about an hour. They were popular at last night’s choir party. These would Read More …
Nanaimo Bars are a no-bake dessert which is a Canadian classic, named after the city of Nanaimo in BC. It is a three layer bar – a base of crushed cookies, nuts and coconut, a middle layer of a vanilla buttercream, and a top layer of chocolate ganache. Each layer is simple, and the total Read More …
I bought a bag of whole wheat pastry flour from Bob’s Red Mill and was looking around for ways to use it. I spotted on their website a molasses spice cookie recipe which is adapted in this posting. I liked the cookies and did not notice any obvious taste difference from whole wheat vs. white Read More …
Carol wanted a Black Forest Cake for her birthday, and I baked her one based on the recipe in The Perfect Cake by America’s Test Kitchen. It was a very good cake, but also a bit soft. I sprayed the pans with cooking spray and did not use baking parchment, and 2 of the 3 Read More …
Around 20 years ago, someone had a genius idea for a super simple car camping dessert: Put the biscuit doughs from a 16 oz. can in a Dutch oven, cover them with 1 loosely packed cup of brown sugar, and then pour over it all a cup of cream. Bake about 30 minutes until the Read More …
We made 2 key lime slab pies at Family Beach Week this year at the Outer Banks for a crowd of 28 (not all of whom ate dessert) and we had most of one left over. This is a good way to make a tasty dessert for a large group. It is easy except for Read More …
I spotted a recipe for pecan pie bars on 30seconds.com which I have now made 2 ways. The idea of the recipe is to use a box of yellow cake mix to create a cookie base for the bars, with some of the mix also being used to thicken the pecan pie layer. The first Read More …
Carol and I recently returned from a cruise of The Netherlands and Belgium, which inspired me to look Ruth Van Waerebeek’s Everyone Eats Well in Belgium Cookbook, which I have owned for many years. This posting is adapted from a recipe in that book. It makes about 30 crisp cookies which I plan to eat Read More …