In the virtual kitchen with juliyya: Fresh Peach Cobbler

Summer fruits from Eastern Washington farms are arriving in Seattle stores and that means it’s time for a couple generations below to learn how to make cobbler. I suggested fresh peaches as the base today and emailed the recipe. (I hope the girls read it before we get on Skype, but one never knows. At … More In the virtual kitchen with juliyya: Fresh Peach Cobbler

New!New!New! juliyya’s Wich. First 3 flavors of a buttery sandwich cookie.

I’ve delayed making my version of sandwich cookies for a long time, maybe 25 years of delay. Why? Because the wire racks look like they’re full of cookies when they’ve come out of the oven and are cooling, then the frosting is applied and suddenly there’s half as many cookies! Make 80 cookies and get … More New!New!New! juliyya’s Wich. First 3 flavors of a buttery sandwich cookie.

Dragon Parmesan Garlic Bread, oh yeah.

Experimenting with the various no-knead breads a few times, making thick slices of the best toast ever (IMHO) brought to mind a favorite type of garlic bread. We disdain that soft and mushy store-bought, silvery-paper-wrapped bread that’s chock-full of greasy margarine with garlic salt. Some store-bought artisan breads (thinking of the roasted garlic rustic put … More Dragon Parmesan Garlic Bread, oh yeah.

Leftover penuche frosting? Put it on Cinnamon Apple Coffee Cake

I admit it. I wanted to put the really, really old Albers Flapjack Flour – Peacock Buckwheat Flour serving gadget* in a pic so I took a photo of a slice of cake! One of my nieces says there’s never leftover frosting at her house, which could mean that there’s a deep layer of it … More Leftover penuche frosting? Put it on Cinnamon Apple Coffee Cake