I had a couple bananas which needed to be used, the usual choices didn’t appeal and I’d had a dream, one of those “I’m in a bakery in Parkland” dreams. There’s no such bakery but I’ve gone there in a dream many times, seen something and the next day I’d either written it down during … More New! Pineapple Upside-down Banana Cake
Take an 8″ square lemon cake and turn it into three cakes? Yes, I did. A couple weeks ago I made a round and a square lemon cake, using the round cake to make a rough impression of a rocket for a birthday party and popping the square cake into the freezer for use today … More Lemon Cake with Fresh Berry Filling and Berry Buttercream with Raspberries
Bless my late Aunt Dorothy again. Her recipe for whole wheat banana bread* has undergone another successful modification, along with simplification. The latter was simply using two bowls, one for the dry ingredients and one for the wet stuff, then a speedy stir together with a wooden spoon. The process is thereby shortened and the … More Rum Raisin Banana Bread: my recipe
On Sunday at the Ballard Farmers Market, I got some apricots and plums fresh-picked from the Martin Family Orchards in Orondo, Washington, to make both of my favorite cooked, non-pectin jams. I stirred them (for what seemed like hours) on Monday and supervised cookie-baking and water-coloring while I was “hosting” two neighborhood children all day … More Jam. More Jam. Apricot. Plum.
One of my nieces sent me a recipe for an upside-down cranberry cake from another blog in which the author said she sometimes makes it with rhubarb. I bookmarked it with the intention of making it today, along with a batch of rhubarb ice cream.* However, this morning when I clicked the link, it had … More Spring Rhubarb Cake with Rhubarb Ice Cream
Ms Chef in Seattle 