Archive for the ‘Something to Eat’ Category


Blind baking pie crust has always been a struggle. Using sugar as a pie weight (and refrigerating the rolled-out dough in the pan beforehand) sounds like a perfect solution.

The science of pie dough.


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Summer Greens with Mustardy Potatoes and Six-Minute Egg

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Flat Breads

I still have not attempted a flatbread. My goal is to do so soon!

Here’s a lovely recipe for a garlic flatbread that sounds delicious.

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We’re abandoning Facebook, where for a while now we’ve stored links to recipes we’ve either made or hope to make. I’ll be adding links here to cake recipes, with commentary when I’ve made them.

Cannoli Pound Cake

I am fascinated by the Battenberg cake – beautiful and delicious.

If you’re going to the trouble of a home-made Battenberg, you should definitely make your own marzipan.

Here we go – chocolate olive oil cake for the win! Look to the “I made this” section of comments for tips/suggestions.

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This blueberry sauce is fantastic on ice cream or pancakes, or whatever you might want to pour it over.

Tent of Indian blueberry picker. Littlefork, Minnesota Russell Lee, photographer August 1937

3 tablespoons lemon juice

3 tablespoons grated orange rind

1 1/2 cups fresh orange juice

4 1/2 cups sugar

3 quarts blueberries

3/4 teaspoon cinnamon

1/4 teaspoon powdered cloves or nutmeg

1/4 cup liquid pectin


Sterilize 6 pint jars or 12 1/2 pint jars, and lids.

Stir the lemon juice, orange rind, orange juice and sugar in a large pot, bring to a rolling boil.

Add berries and bring to a full boil again.

Add cinnamon, cloves/nutmeg and pectin, and boil hard, stirring constantly, for 1 minute.  Remove from heat, pour into hot, sterilized jars and seal.

Makes about 6 pints.

Originally from House & Garden, August 1962


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Another old family recipe that should be added to your family’s recipes.  So easy, so delicious, and despite the copious amount of whipped cream, light and refreshing.

2 packages of (1/2 pound) Baker’s German’s Sweet Chocolate
4 tablespoons of sugar
6 tablespoons plus 1-1/2 cups heavy cream
4 eggs, separated
1/2 teaspoon of vanilla
angel food/sponge cake

Line bread pan with wax paper.

Melt chocolate in double boiler.

Stir 4 tablespoons sugar and 6 tablespoons cream into the melted chocolate.  Then add 4 egg yolks, unbeaten, one at a time, stirring thoroughly after each.

Cook a minute or two, and set aside to cool slightly.

Beat 4 egg whites until stiff.

Fold beaten egg whites into chocolate mixture.  Add 1/2 teaspoon of vanilla.

Cut the angel food cake into thin slices.

Starting with a layer of angel food cake, alternate layers of cake and chocolate. Cover top with more waxed paper.  Chill overnight.

Beat 1-1/2 pints whipping cream. Add 4 teaspoons of sugar, 1 teaspoon of vanilla.

Remove cake from bread pan, slather with whipped cream.  Serve and enjoy!

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This is another recipe from my grandmother.  She would have friends over to play bridge regularly, and nana would make little sandwiches and a lovely cake for her guests to enjoy.  I love this one.

Preheat oven to 350 degrees


1 cup heavy cream 1 cup sugar
2 eggs 2 tsp baking powder
2/3 tsp almond extract 1/8 tsp salt
1-1/2 cups flour


2 tblspns butter 1/4 cup slivered almonds
1/3 cup sugar 1 tblspn flour
1 tblspn cream
Whip cream until it holds stiff peaks.

Beat in eggs, one at a time. Add almond extract.

Sift together flour, sugar, baking powder and salt. Stir flour mixture into batter.

Pour into creased and floured 8 inch springform pan. Bake 35 minutes, or until lightly browned. (Leave the oven on!)

Combine the topping ingredients in a small pan and stir over low heat until blended. Pour over the baked cake and bake 10 minutes longer.

Cool on a rack (nb: cake shrinks as it cools). Remove sides of pan after 20 minutes.

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