Sylvia is 91 today, a creature of habit.

Today, November 20th, is Sylvia’s 91st birthday and that is her birthday cake. It’s 2019. In 2018:  https://mschefinseattle.com/2018/11/17/2-cakes-for-sylvias-pre-birthday-party/ In 2017:  https://mschefinseattle.com/2017/11/21/german-chocolate-cake-for-sylvias-birthday-she-turns-oopsie-into-comic-gold/ “Sylvia, what kind of cake would you like for your birthday?” I used the classic and widely available Baker’s German Sweet Chocolate recipe for the cake and frosting, her favorite, year after year. I … More Sylvia is 91 today, a creature of habit.

New! Maple Pecan Praline Joneses with Maple Penuche Frosting

These are the most labor-intensive and time-taking of my Joneses, but I knew they would be when I dreamt about making them. Using the maple pecan pralines* I made a couple days ago in the batter and the maple penuche frosting brings an exquisite cookie for a special occasion. This one is in honor of … More New! Maple Pecan Praline Joneses with Maple Penuche Frosting

Southern Pecan Pie for a friend on my birthday, Crispy for me

Having missed an opportunity to provide a friend with birthday goody, I asked what he’d like. Cake? Nah. Pie? Yes, please, real Southern Pecan Pie, dark and gooey, with a scoop of vanilla ice cream. As much as I don’t like to make the crust, I did it anyway, making a single butter crust. There … More Southern Pecan Pie for a friend on my birthday, Crispy for me

Cinnamon Apple Pecan Crisp with Plum & Nectarine Compote Ice Cream

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