Twice now we have made individual apple tarts using some leftover pastry dough. They turned out well, so I am starting to document how we made them. More to come. Dough Leftover pastry dough, such as from Canadian Butter Tarts Filling (for 2 tarts) 2 Granny Smith apples, peeled, cored and sliced ¼ cup brown Read More …
I spotted a recipe on the Taste of Home website, which seemed to have great promise as a camping dessert since it mostly used staple ingredients. I have done it twice now at home as a proof of concept. The first version (which was consistent with the original recipe, I thought was pretty good and Read More …
I was at Wegman’s a few days ago when I spotted a jar of sour cherries from somewhere in Eastern Europe, and thought I should make a dessert with them. After looking around my recipes for a while, I decided to make a cobbler with a recipe adapted from The Best Recipe from Cook’s Illustrated, Read More …
To provide some variety in the desserts on our annual canoe trip to the Boundary Waters of northern Minnesota, I have been experimenting with baked rice puddings. In camp these will be baked in a reflector oven (although they could also be baked in a Dutch oven), while my proof-of-concept at home was baked in Read More …
This Filipino version of the Spanish classic is adapted from Food52. It uses a high number of egg yolks, which makes for a very firm flan. Carol saw this as a drawback. The photo shows ragged edges and some flecks of flan floating in the caramel, which I think would have been avoided if I Read More …
These tasty bars are an adaptation of a recipe in Good Housekeeping Favorite Recipes: Cookies. For this batch, we sprinkled milk chocolate chips on the top vs. the coconut flakes in the original recipe. Mud Cake Layer ¾ cup butter (1-1/2 sticks) 1-3/4 cup sugar ¾ cup unsweetened cocoa 4 large eggs 2 tsp. vanilla Read More …
These bars have been popular at pot luck dinners. The recipe is adapted from barefootcontessa.com. Like all simple dishes, quality ingredients make a difference! ½ lb. (2 sticks) unsalted butter, at room temperature ¾ cup sugar 1 tsp. vanilla extract 2-1/3 cups (10.1 oz.) all-purpose flour ½ tsp. kosher salt 12 oz. raspberry jam 2/3 Read More …
ANZAC Biscuits are a classic buttery cookie from Australia and New Zealand. They were invented during WWI as a suitable treat to ship to ANZAC (Australia and New Zealand Army Corps) troops in Europe since they were very stable and shipped well. This version is adapted from a recipe in Saveur magazine, and makes about Read More …
This recipe originated in the long defunct Houston Home and Garden magazine in 1982. We have served it for Christmas several times over the years. This recipe makes a large cheesecake which can generously serve 12 people. Most recently I actually made it with pecans vs. walnuts because that is what I had on hand. Read More …
Years ago, one of our standard Christmas desserts was a walnut pumpkin cheesecake from a recipe in the long gone Houston Home &Gardens magazine. It was a bit of a production, but very good, and someday I will make a post on it. In the meantime, we had left over pumpkin puree from roasting two Read More …