Just the Recipe: New York Style Crumb Cake
The main difference between a New York Style crumb cake and any other kind is the size of the crumbs.
with Greg Patent, Award Winning Cookbook Author
Eggs – whole
Pulla: Finnish Cardamom Raisin Yeast Bread
Pulla Cardamom Bread, a national bread of Finland, is popular year-round in Finland. Hits the spot any time of day. For beast results grind the cardamom seeds with a mortar and pestle.
Just the Recipe: Pound Cake
The hallmark of a pound cake is its compact, firm texture produced by vigorous beating of butter and sugar, then eggs, to create millions of tiny air cells that expand in the oven’s heat causing the cake to rise magnificently
Peachy Topsy-Turvy Cake
There’s really nothing like an absolutely ripe peach. When I bite into one—peeled or not, the taste I get as the juices run into my mouth make me moan with delight. Does this happen to you, too? Peaches are at their peak right now, and…
Strawberry Cream Cake
Here’s a wonderful dessert to make now, during local strawberry season, where you’ll find farmers markets to be gold mines of succulent and perfectly ripe strawberries. Local berries are so tender and sweet and red all the way through with no crunchy cores. They also…
Spicy Cheese Cornbread
Years ago, when I was young, Carl and Shirley Sontheimer, then owners of Cuisinarts, Inc., hired me to travel all over the country to teach people how to use the food processor. One of the many recipes I created was, “Yogurt and Jalapeño Corn Bread.”…
Maida Heatter’s Queen Mother’s Cake
So here’s Maida Heatter’s most popular recipe, according to Saveur magazine: Queen Mother’s Cake. It’s a moist, light-textured, flourless chocolate cake made with finely ground almonds, butter, sugar, eggs, and semi- or bittersweet chocolate and glazed with a bittersweet chocolate ganache. Maida published the recipe…
The Egg Conundrum and Chocolate Mousse Torte
Sizes of egg yolks and egg whites can vary widely. Too large a difference may cause recipes to fail. For best results weigh whites and yolks and multiply by the number called for in the recipe.
