This recipe started as one dish and ended as another. Has that ever happened to you? A friend gave me a recipe for Fireman’s Cornbread but when I made it, I thought it was too sweet and not ‘corn bready’ […]
Cornbread Cake with Raspberry Sauce Read More »
For my money, there is no summer dessert more elegant than Peach Melba. Created by French chef Auguste Escoffier at the Savoy Hotel in London to honor the Australian soprano Nellie Melba, it is a dessert befitting a diva. And
Brandied Peach Melba Read More »
Do you know which came first: brownies or blondies? It was the blondie! Dense, fudgy, butterscotch-flavored bars existed in the late 19th century; chocolate brownies were not developed until 1905. Yet people often forget about the blondie and turn to
I am a fan of celebrity Chef Nigella Lawson. I love the way she flirts with and seduces the viewer into her kitchen and then woos them with her recipes in an intimate step-by-step description. She has been referred to
Iced Berries with Grand Mariner White Chocolate Sauce Read More »
Recently, I served tea sandwiches made with raisin bread at a party. Trimming the sandwiches in triangles yielded a lot of leftover crusts. So, it made sense to make bread pudding. Some form of bread pudding has been around since
Rum Raisin Bread Pudding with Toasted Pecans and Hot Buttered Rum Sauce Read More »
I am not a fan of shortcuts in the kitchen. I think food is always best prepared from scratch using fresh ingredients. There are those casual dining times, however, that I just want to throw some ingredients together and have
I have long been a fan of ice cream desserts, perhaps borne out of my first real job as a soda jerk. Decades ago, I would mix vanilla ice cream and lime sherbet, put it in a cracker crumb pie
The main difference between Sorbet and Sherbet is that sorbet has no dairy. Sherbet (not “sherbert” as it is often mispronounced) incorporates a small amount of dairy, such as milk, cream, or buttermilk, which give scoops a richer, creamier consistency.
One story holds that Baked Alaska was created at the New Orleans restaurant Antoine’s to honor the acquisition of Alaska by the United States from the Russian Empire in 1867. Another story claims that a similar dessert named Norwegian Omelette
I did not believe it. I was skeptical. So, when I saw Ms. Crocker’s recipe for a 2 ingredient Pineapple Angel Food Cake, I had to try it. Of course, one of the ingredients is a boxed cake mix which
Pineapple Angel Food Cake Read More »