Yesterday: mixed berry cobbler with a maple glaze. A “Southern-style” cobbler my wife adapted from an Epicurious recipe; taken to a small dinner party
Today: chocolate-chocolate chip bread pudding with strawberries and raspberries (we needed to use up old stale bread)
Shucks
Peach Melba. Haven’t had this for many many years and there’s a good reason it’s a historical classic. Amazing flavor combination. Not as pretty as it should have been but so delicious.
Looking at 4 very ripe bananas…
Hey!!! two banana breads.
Actually tried on in a different pan, and one in my loaf pan…
Same recipe different pans
Anyone have a foccacia recipe they can recommend? I am looking to replicate one we had at local wonderful restaurant Cucina 24, which contained olives, cherry tomatoes, and plenty of olive oil and sea salt.
Sorry, no, but you might try King Arthur’s web site.
“Olive’s Table” is a cookbook from a Boston area restaurant of the same name. There is a focaccia recipe in there that is excellent & pretty foolproof. Cant find my copy right now or I’d post the recipe.
What makes it Southern style?
Not quite sure, even after looking at what I think was the recipe she used. Maybe it’s how the fruit and batter were layered in the pan.
We had a ton of pattypan squash innards leftover from stuffing squash over the weekend. So my hubby got the idea to make “zucchini” bread with it. We followed CI’s recipe sans lemon, adding vanilla. Great flavor!
The lemon sandwich cake I believe everyone has eaten lemon sandwich cake, open a soft Confucian delicious put in the mouth, still have some lemon aroma feeling I believe everyone has experienced it in the cake shop
Beautiful construction!
Thanks! Always makes me happy when the results are good looks and good taste:). But even the sadly misshapen pies are worth the effort.
Is that parchment paper on the bottom of your pie pan? If so, why do you use it there?
Looks more like the pattern of a marble surface.
Yes, Naf was right, just the reflection of the granite thru the glass pie dish.
