There’s still rhubarb in some local gardens, even after the big Rhubarb Cake with Cinnamon Sugar that I made last week for the Bon Voyage/Happy Birthday and block party. I’ve been promising this bread all season, and today was the day. I made it last year with pecans but followed the original recipe* this time … More Rhubarb Tea Bread with Hard Flour
So many photos of baked items are shades and bumps of brown because … well, baking. Muffins are a good example. No matter what you put in them to give them flavor or texture, they come out of the oven brown on top, so I shoot fixings. Sure, the close-up isn’t exactly brown but I … More Ginger, Date & Clementine Muffins with Orange Glaze & Tulips
Time to use a starter began with a search through the Sourdough section of my handwritten recipe files. Nope, not this. Nope, not that. No, that doesn’t sound right either, and I don’t feel like making bread even though it’s supposed to be stormy on Friday, which means hearty soup and bread. Usually. This afternoon … More Sourdough, non-ordinary pancake
There were apples needing use, so Saturday afternoon I decided to make the Apple Pie Bread Pudding with the baby cinnamon roll base and custard, so me and the big mixer got busy with some dough and a plan. The plan included making a smaller version of the 1955 Pillsbury Bake-Off recipe for Swedish Ripple … More 3 Breads 3. Well, maybe not breads.
I like cake. I like custard. I like the Greek custard and filo pastry dessert flavored with a bit of lemon or orange extract, so it’s not surprising that a recipe for “Magic Custard Cake” on a Facebook promotion caught my eye this morning. A quick Google search turned up several recipes for a custard … More Orange Cream Custard Cake
A recipe which included a new method of incorporating cinnamon, sugar and butter into a sweet roll caught my eye, specifically, a Swedish cinnamon twist made with cardamon-flavored dough. Before attempting a recipe using up to three tablespoons of ground cardamon plus eggs, butter and milk in the dough, I decided to try the process … More In the kitchen with juliyya: Swedish Cinnamon Goop, 2 Uses
Perhaps the reader is acquainted with someone who likes to make mountains out of molehills. Yesterday I got an idea in my head that went something like this: I’d like to make a really complicated: Pudding. Bread. Pie. I’ve got fresh Washington apples, some Rainiers. Recently there’s been a search through some of the handwritten … More j’s Apple Pie Bread Pudding
The first of two expected windstorms in the Pacific Northwest passed yesterday with leaves and branches and plenty of fresh air. The second, more powerful storm, is already hitting the coast and expected here in the Seattle area beginning in a couple hours. While it’s not necessary — at least locally — to fill the … More How to prepare for big storm: Bake! Loaded Frittata, Hard Flour Banana Nut Bread
What do you do with storebought purple plums and nectarines that are a bit too mushy for snacks? Stew them for breakfast? Make jam? Use them for baking? Since it’s a bit chillier in Seattle following our brief heat wave, I decided in favor of a hot oven and the aroma of cinnamon and nutmeg … More Plum, Nectarine and Walnut Crisp
Two sour nectarines and two sour plums plus lemon, cinnamon and sugar simmered into a lovely compote, chilled and what have you got? Well, experimental ice cream. Four kinds of apples, definitely organic, no pesticides, a few creepy crawlies (which have now found themselves at their new home in the compost) and it’s time to … More Cinnamon Apple Pecan Crisp with Plum & Nectarine Compote Ice Cream
Ms Chef in Seattle 