Jul 10
7
Berry Pancake Recipe
An Oven Berry Pancake makes an impressive brunch dish or dessert. One giant pancake with a lovely golden brown crust that is bursting with lightly sweetened berries. How enticing it looks when the sides of the pancake are folded up and over the berries and the finishing touches are placed on top: a dusting of confectioners sugar, dollops of softly whipped cream and even more berries. A more casual way to eat this pancake is to simply smear the entire surface of the pancake with your favorite jam and then roll it up like an omelet. For breakfast I like it with maple syrup or with yogurt and berries. No matter which way you serve this pancake it is delicious and sure to please.
Jul 10
7
Blueberry Bran Muffins Recipe
If you are trying to eat healthier, adding more fiber to your diet and reducing total fat is a good place to start. These moist and flavorful Blueberry Bran Muffins do both of these things, as they contain whole wheat flour and bran and to reduce the fat we add just two tablespoons of canola oil. This excellent recipe is adapted from Bonnie Stern’s “More Heart Smart Cooking with Bonnie Stern” which is written in conjunction with the Heart and Stroke Foundation of Canada.
Jul 10
7
Date Walnut Bread Recipe
Date Walnut bread is a very nice tea bread bursting with the flavor of sweet dates and crunchy walnuts. Jean Anderson states in her book ‘The American Century Cookbook’ that the first recipes for this bread began to appear in the 1920s, and it was so popular in the 1930s that it was used to make tea sandwiches. In fact, these tea sandwiches are so lovely you may want to try them; take two thinly sliced pieces of the bread, sandwich them together with a layer of cream cheese or butter, and then cut them into fingers, squares or triangles.
Jul 10
7
Blueberry Buckle Recipe
Aaah, Blueberry Buckle. Summer would not be the same without this old fashioned homey dessert. Who can resist soft and sweet blueberries sandwiched between a crunchy streusel and a buttery white cake? Growing up my mother would make blueberry buckle (recipe here) every summer with the blueberries we would pick during camping trips. She always made it in a square baking pan, cutting the buckle into small squares. Over the years I followed her lead and never thought to make it any other way. That was until I saw individual servings of blueberry buckle in Oprah’s cookbook “The Oprah Magazine Cookbook”. What a great idea. Everyone gets their own individual ramekin.
Jul 10
2
Blackberry Pie Recipe
When blackberries are at their best, try making this delicious Blackberry Pie. It has two layers of buttery crisp pastry with a generous helping of lightly sweetened blackberries in between. I love the look of this pie, with its bumpy circles of golden brown pastry that give you just a peek of the glistening fruit underneath. And while the blackberries keep their shape after baking, they are soft and tender with their garnet colored juices all thick and syrupy. Absolutely perfect with a scoop of vanilla ice cream.
Jul 10
2
Raspberry Swirl Ice Cream Recipe
The beauty of making your own ice cream is that you can make your own flavor combinations. Raspberry Swirl Ice Cream is one great example; where you take homemade vanilla ice cream, that has a nice sweet vanilla flavor and creamy smooth texture, and layer it with a tart and tangy flavored raspberry sauce. When you place a frozen scoop in your bowl, you will see lovely swirls of ruby red sauce running through the vanilla ice cream.
Jul 10
2
Lemon Blueberry Bread Recipe
I have a real weakness for eating sweet things in the morning. I try to have my daily bowl of oat bran cereal but sometimes I treat myself to a slice of this lovely tea bread. The name ‘Lemon Blueberry Bread’ says it all. This bread is bursting with juicy sweet blueberries and brushing on a hot lemony glaze just as it comes out of the oven, not only infuses the bread with a nice citrus flavor but it also makes the bread tender and moist. It is very similar to a pound cake, which makes it perfect any time of the day. This is a recipe I have been making for years; ever since I cut it out of a 1991 issue of Bon Appetit magazine.
Jul 10
2
Peach Pie Recipe
Peaches need care in their growing, their storage, their transportation, and in their baking. Bakers may not be able to control how peaches are grown, stored, or transported, but they can control how they are cooked. One of my favorite ways to cook with peaches is this lovely Peach Pie where it combines two layers of pastry with fresh peaches. The other ingredients added to the peach filling are a little sugar for sweetness, a splash of lemon juice to keep the peaches from discoloring, a pinch of salt, a dab of butter, and a few tablespoons of tapioca to thicken the peach’s sweet juices. What could be more perfect on a warm summer’s night than a slice of this pie with a scoop of vanilla ice cream?
Jul 10
2
Banana Streusel Bread Recipe
It seems that every time I open a food magazine or cookbook I am enticed by a new banana bread recipe. This time it was in a BBC Good Food magazine where their recipe for a Banana Streusel Bread contained so many flavorful ingredients that I just knew it was a winner.
Jun 10
27
Strawberry Bread
When you see this Strawberry Bread, all puffed and brown, cooling on its rack, you could be fooled into thinking it is a yeast bread. Cut into it, though, and its taste and texture will tell you otherwise. This Strawberry Bread has the flavor of summer, full of juicy strawberries and chopped nuts. It is delicious cut into thick slices, with or without a slathering of butter.
Jun 10
27
Peach Galette
Peach Galettes look as good as they taste. They are a great way to showcase peaches at their prime. Each individual galette starts with a rectangle of puff pastry that is covered with a thin layer of sweet almond cream (frangipane) and slices of sweet and juicy peaches. Once they are baked in a hot oven until the puff pastry is golden brown, the finishing touch is to lightly dust the tops of the galettes with confectioners sugar and place them under the broiler until the tips of the peaches, and edges of the puff pastry, start to caramelize. You can serve these galettes warm, at room temperature, or even cold. They would make a fine addition to a breakfast or brunch buffet.
Jun 10
25
Tiramisu
Tiramisu is an Italian dessert invented in the 1960’s at the El Touga restaurant in Treviso, Italy. Literally translated Tiramisu means “pick me up” or “carry me up”, which probably refers to the jolt you get after eating espresso and alcohol laced ladyfingers. It is often called an ‘Italian Trifle” because, like any trifle, it has layers. In this case, ladyfingers are dipped in a mixture of coffee (espresso) and alcohol (rum or Marsala), and then they are layered with a custard that has been mixed with mascarpone cheese. Marsala wine actually comes from the Italian City of Marsala (Sicily) and is a fortified wine (like sherry and port) with a rich, smoky flavor that can be sweet or dry. Mascarpone, pronounced mas-kahr-POH-nay, is a soft unripened cheese that belongs to the cream cheese family.
Jun 10
25
Strawberry Sorbet
A glistening red Strawberry Sorbet is a perfect treat on a hot summer’s day. It has a wonderfully light and refreshing flavor and grainy consistency that belies the fact that it is simply a frozen blend of pureed strawberries and sugar. Sorbets became very popular in the 19th and early 20th century when they were served as a palate cleanser between courses (called Intermezzo which means “in between the work”).
Jun 10
25
Chocolate Banana Bread
This Chocolate Banana Bread combines the sweet flavor of ripe bananas with chocolate. I have always liked the pairing of chocolate and bananas, but in the past I have been content with just adding some chocolate chips to a regular banana bread batter. That was until I saw a recipe for a ‘Cocoa Banana Loaf’ in Lisa Yockelson’s Baking by Flavor cookbook. It sounded so good that I decided to take my Banana Bread recipe and add some Dutch processed cocoa powder to it.
Jun 10
25
Fruit & Nut Bars
These Fruit and Nut Bars are decidedly different from the other bars and squares on the site. Crisp and chewy in texture, they are full of dried fruits (cherries, dates, and apricots) and nuts (walnuts, almonds, pecans, or hazelnuts), that are held together with a batter that contains no butter or oil, just one beaten egg. These make a healthy to-go breakfast, a great snack to pack in lunchboxes, or they would be perfect to take along on your next picnic or hike. The added bonus is that they will keep for several weeks when stored in the refrigerator.
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