I don’t have any photos, I’ll try to subtly ask if there are any. My memory (this was last weekend) is that it was three layers. It definitely had some density, but, as Lulu put it, it was almost like it was like angel food cake. Then again, I don’t remember ever serving her angel food cake, so there you go. But she is an intern at a cooking school, so there is a chance she’s had/made it there.
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So good to hear from you and about Lulu’s kitchen adventures. It sounds wonderful!
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Amazon now has this book for $14.46. I think this is the regular price and not a prime day item. They don’t seem to have print cookbooks for prime day this year.
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Thanks for that - just bought it.
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CARROT MUFFINS P. 65
I chose this muffin recipe because it has vegetables. Intentional modifications included using 25% white whole wheat, subbing boiled cider for the pomegranate molasses, and swapping about 1/3 of the carrot for zucchini (wrung dry). Unintentional modifications including reversing the sugar amounts – I ended up using the larger amount of brown, and smaller amount of white. I used dried cranberries – soaked and roughly chopped – and chopped pecans for add-ins.
These came out very tender and light, as the recipe promised. The ginger and orange were a nice addition. We both liked the results quite a bit, and I found the recipe different enough from another, more rustic carrot and zucchini muffin that I make, that I’ll be keeping this version in my collection, as well.
NOTE: she means it when she says these will fill the pan – the muffins were just touching after baking.
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Dorie’s blueberry biscuit over a Chez Panisse filling for blueberry cobbler.
These were baked from wet biscuits which I had frozen prior. I moved them from the freezer to the fridge three hours before baking, and from the fridge to the counter while the oven pre-heated. The biscuits were brushed with milk and sprinkled with raw sugar just before being placed on top the berry mixture and put in the oven. I pre-heated to 400 degrees, reduced to 375 upon insertion, and baked for 50 minutes until the berries were bubbling and the biscuits reached an internal temp of 200 and were nicely browned.
Absolutely delicious. Next time, I will throw caution to the wind and add a scoop of vanilla ice cream.
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BUTTERMILK SCONES Page 52
A very simple recipe. Flour, sugar,baking powder and soda are mixed together. To this butter is added and using your fingers you mash till butter is size of peas. To this buttermilk and cold egg is added and mixed this it just comes together. Then with your hands
form into a ball and place on lightly floured surface. This is a very sticky dough and I dusted my surface a little more than lightly. I patted my dough to the width of my scone pan, reversed my pan, marked the cutting lines. The scones really rose during baking and I wondered how difficult it would be to take them out. They came out like a charm.
A friend of mine gave me a recipe over 40 years ago(she is now 86) and her mother use to bake buttermilk scones for a tea house. The recipe is so similar except for butter vegetable shortening is used. I have been baking them for decades.
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I wonder why yesterday’s post disappeared
I think you posted it in the what are you baking thread instead, and it’s still over there.
Thanks Caitlin. Not my best day yesterday
CRUMB-TOPPED RICOTTA COFFEE CAKE Page 79
Crumb is made in mixer using paddle. Flour,sugar,brown sugar,cornmeal,sea salt,cold butter are mixed until ingredients come together in your fingers. This took some time and looks like alot of crumb but I used it all. Dorie advises at least an hr in the fridge. Mine was about 40 minutes in freezer.
For the cake part flour,baking powder and soda are mixed together. In another bowl sugar and salt are whisked with the ricotta until well blended to this eggs are added and whisked and then melted butter is added
. Fold in dry ingredients until you have a smooth blend. Add your berries. I added 300grms of blueberries but you can use any berry except strawberries because they have too much water. Crumble your crumb on top. Its alot of crumb but as it bakes in melts into the cake. It baked at 350f and was ready in 50 minutes. The result is a lovely not too sweet moist cake with a crunchy sweet topping.
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This looks so enticing.
It’s really good. Nice and crunchy crumb from the added cornmeal. My rule is that if I bake something I have only one piece the first time we have it. My dh and son tell me the crumb is still crunchy today.
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By all means, keep baking and posting, but also hop on over and nominate books for the remainder of the year!
Come on over and vote for the next BCOTM!
TOMATO TART page 322
Savory galette dough page 353 was made in food processor.
Per Nannybakes suggestion,the tomatoes were sliced, salted, put between paper towel, sandwiched between 2 cookie sheets and a heavy wait put on. Thanks. I left them for an hour.
Tart dough was partially baked and spread with a mixture of dijon,grainy mustard and honey. Half the cheese was sprinkled and then some shredded basil. Tomatoes put on overlapping and more basil was added. Pie baked in 30 minutes. Rest of cheese was sprinkled
on and just melted from the heat. The crust was nice and crunchy and the mustard and honey went great with the tomatoes.
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I finally got the book, and am mesmerized by the Lisbon cake which seems to be a combination of flourless chocolate cake and ganache — will have to find an occasion to make it soon!
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Today is International Dog Day. Occasion enough?
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Sadly, dogs and chocolate don’t mix well… seems cruel 
I’m actually going to a friend’s for dinner tonight so I could have made it and taken along, but it was last minute so I don’t have the time.
It’s okay, I’m good at making up occasions!
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I’ve been feeling exactly the same way about that cake, and yet still haven’t managed to make it. Please do!
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