Thank you…
And its been kind of fun learning to cook/bake new and different items.
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Keep a notebook of your favorites and write down notes/reminders on them.
Have you heard of the book Snacking Cakes? A lot of us here like it, easy, quick cakes. I have made the grapefruit (juice) one and the black and white sesame seed one. Sallyt has made many. Good for a beginner.
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We have fresh mangoes…so it’s batches and batches of mango jam and mango chutney.
And…mango galettes! O. M. F. G. They are tasty.
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Yes, I have a binder of my favorite recipes.
With a sub-section of my girlfriends favorite treats.
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I like to know where a recipe comes from so I can look for it if it’s something I want to try.
We used to have a Stanley plum tree and as soon as they were ripe, it was plum cakes galore. I found the recipe in Sunset Magazine sometime in the 80’s, I think. Easy and delicious and it travelled well, too. Such a treat to look forward to every summer.
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I’m just looking at a plum tart with a little streusel from “The Great Scandinavian Baking Book” .As long as it travels well to the distance to my mouth , I’ll be a happy camper😁
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Bon Appétit had a great recipe for a plum tart with marzipan streusel, made with almond paste. I’ve used the topping on an apricot tart, as well.
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I’ve made the plum tart with marzipan crumble from the recipe linked to in the above post several times, and can attest to it’s excellence. I even use Green Gage plums in there, since that’s what our backyard tree produces. It’s a seasonal treat for sure, and one we look forward to every year. Thanks to @CaitlinM for posting!
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I’m a firm believer that most things are improved with streusel and I LOVE marzipan. Thank you for sharing this!
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You can’t go wrong pairing any stone fruits with almonds!
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Made the milk bar Apple Pie Layer Cake over the weekend and brought it in for everyone to try today. I only tasted the pie crumbs (bland) and I think the frosting (also bland IMO) but everyone who had a piece raved about it. I think the sugar in the apple pie filling and apple cider soak added the proper sweetness that the cake needed. I can’t say for sure having not tried it all together.
Didn’t get a picture of it unfortunately but you aren’t missing much. It is very much a “beige/tan” cake throughout.
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Challah— two small regular loaves and one with a pistachio swirl, modeled after a sample I tasted from the farmer’s market. Shared with a family friend recovering from Covid and a teen returning to college.
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pistachio swirl!
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Yes, pistachio paste and chopped pistachios. I should have taken a photo of the cross section. One of my friends teases me about departing from tradition— she hasn’t seen the Nutella swirl loaf.
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Wow, it’s great to see you around, @redwood2bay! (As you’ve no doubt seen, COTM is still happening…)
CaitlinM, hello! I was wondering if anyone would recognize me. I found Hungry Onion because I was missing the cookbook threads on CH. it’s kind of amazing to me that COTM is still going. Thanks for the welcome!
Your baby’s 16 years, old! We’d all have been surprised to think it would still be going, had someone told us back when, I’m sure.
Purple Plum Tart from “The Great Scandinavian Baking Book” pg. 243. This is a 6” version rather than the 12” version in the book. Some minor changes, golden sugar rather than brown, topping was half almond flour/half all purpose, timing was reduced to about 20 minutes. The crust was a “scrap”pastry from bits and bobs. (I used two black skinned plums, no identification.)
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Bryan Ford’s sourdough mallorcas. I had misgivings about how this dough was mixed, but thought I’d try it anyhow. Well, having mixed the dough I hated how dense and heavy it felt. I would have much preferred developing the gluten then adding the butter. The dough just felt like a brick. I upped the salt quite a bit because the 6 grams made no sense. It wasn’t even 1.5%.
In the end they’re not bad, but a different mixing method would have yielded something much lighter and fluffier.
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