First time making hamburger buns. King Arthur sourdough buns. Easy and really good. Used two fresh and will freeze the other 4.
9 Likes
A friend recommended a recipe for Melt-in-Your-Mouth Blueberry Cake by Maine author Marjorie Standish. Delightful way to use the last of my blueberry stash from the farm nearby.
If you bake this, I think shortening (vs. butter) is the way to go for a light, delicate cake. The original recipe does call for shortening. I added an additional 1/2 cup of berries, mashed with a fork, and we liked the result.
A keeper.
ETA: My friend who makes this cake all the time just mentioned he agrees that adding the additional 1/2 cup of berries is a good idea.
10 Likes
I watched him a couple of times as a youngster. He was a bit much. Extra, as the kids say now.
1 Like
Strawberry, verbena cream and almond cream tart, decorated with woody strawberries, wild strawberries, limon cress, pansy flowers and verbena leaves, for a friend’s birthday party.
Numbers made with dark chocolate.
13 Likes
Just beautiful @naf, and I’m sure it will taste even better than it looks.
2 Likes
Thanks, lamb. It was refreshing after a heavy meal, people seemed happy. I was a slightly critical with the tart base, as the day was very hot and dough (with butter) was melting, it was hard to kept the whole thing together and came out too thick after baking.
If anybody has tricks to work with tart dough on a very hot day, please share.
1 Like
I’d cut the butter into small pieces and freeze for an hour @naf.
Freezing the butter sounds like a good solution.
I’ve no problem mixing, but rolling it out, the dough kept cracking and fell apart, of course very sticky too a few minutes out from the fridge.
Wow! The birthday person must have felt quite special to be treated to that gorgeous strawberry tart.
1 Like
My mother has his cookbook from the 1960s.
Sourdough cinnamon-raisin bread. It didn’t rise very high, but it smells great. (Still too hot to cut into.)
1 Like
With the remaining strawberries from the tart for my friend’s birthday, I made a few of these strawberry cakes called Fraisier in French. This one composed of 2 layers of Genovese or sponge cake, sandwich with a layer of strawberry compote then coated with strawberries and vanilla cream.
Misread the recipe and put only half of the required butter in the vanilla cream, the cream wasn’t solid enough and melted a bit, visually as good looking as I have wished but on the positive side a less heavy dessert. For strawberries lovers, I recommend this cake.
10 Likes
Just spectacular. Gorgeous.
Ooo! Missed that one. Can you use that in a sentence?
Hmm. Did you just see that guy driving the souped up sports car with his music blasting and then pull into the grocery store lot? Oh yeah - him. He’s always a little extra. [Best I could do under pressure!]
3 Likes
Nice! I’m going to try to use it. I’m sure much eye rolling will follow. 
Check with your neighborhood teens to make sure you have it right. 
1 Like
We finally had people over for dinner, so I broke out a fruit crisp recipe I clipped from the paper that I’ve been meaning to try for ages. It uses peaches/nectarines, blueberries, and raspberries (I used a combo of raspberries and blackberries), which you toss with brown sugar, lemon juice, cinnamon, nutmeg, flour (to prevent excess liquid), and salt. The topping contains oats, flour, and fine cornmeal, plus cinnamon and brown sugar and 8 ounces (that’s 2 sticks) of butter. Then, you gild the lily with a warm cinnamon cream sauce that has in it a full pint of heavy cream (2 cups) and another stick of butter.
Between what we all ate and what we sent the guests home with, I’m very glad only a relatively small amount of this caloric concoction is still in our fridge.
6 Likes
I should add that in the fridge, the butter in the sauce separates out and solidifies, like meat fat in stock. Just now, I skimmed off the butter layer, and put it in a separate container, to become vanilla-cinnamon butter to spread on toast.
1 Like
