Elvis Presley’s Pound Cake
This classic pound cake, made with butter, heavy cream, and sugar, is sure to please your sweet tooth as much as it did The King’s.
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Granny’s Passover Sponge Cake
Substituting fine cake matzoh meal, potato and tapioca starch for cake flour will make an airy, light Passover sponge cake. Turning on the oven after the cake is placed in it insures it will rise evenly.
Recent Posts
Pavlova: a Decadent Dessert
The hallmark of a well-made Pavlova is a crisp meringue exterior with a marshmallow-like interior.
Eliza Leslie’s Lafayette Gingerbread
This spicy gingerbread has an especially light and tender texture.
Stuffed Eggplant Italian – Greek Style
What makes these stuffed eggplants Italian is cooked farro, Romano cheese, and pine nuts.
Pineapple Carrot Muffins
A quick-mix batter with flavors of Hawaii: pineapple, coconut oil, fresh ginger, and vanilla.
From A Baker’s Odyssey: Pumpkin Empanadas
This recipe is from Greg’s interview with Maria Elena Flores from Chihuahua, Mexico.
Nora’s Chocolate Spice Applesauce Cake
This adaptation of a recipe from the 1959 Farm Journal Country Cookbook makes a great gift for holiday giving.
The Gifts of Fall Apples … and Zucchini
Gifts of apples, zucchini and farm eggs lead to a moist bread good for passing the gift along!
Musings on Pound Cake
Pound cakes and I became friends in 1976. I remember the time precisely because that’s the year I bought “Maida Heatter’s Book …
Elvis Presley’s Pound Cake
This classic pound cake, made with butter, heavy cream, and sugar, is sure to please your sweet tooth as much as it did The King’s.
A French Bread That’s all About The Crumb
Pain de Mie, a French sandwich bread with a fine crumb is excellent sliced thin. It’s excellent toasted, too.