This is a rich, creamy, smooth, no-bake cheesecake with a crust made from oatmeal brittle, oats, and walnuts. A gingered blueberry sauce, sweetened with some of the powdered brittle, adds a zesty finish.
with Greg Patent, Award Winning Cookbook Author
This terrific mildly spiced loaf cake, loaded with dried fruits and toasted nuts, gets its special taste and texture from a very thick homemade apple purée. Because it keeps really well at room temperature, this loaf is something you’ll want to have on hand for…
The food processor makes great pastry. The speed of processing insures ice water and butter maintain their chill. The fat stays solid and the dough rolls out like a dream. For the filling, beaten egg whites coat the huckleberries with a protein film to keep them from oozing during baking.
Failure in a Maida Heatter recipe? Highly unusual. So I wrote Maida, telling her my woes, and she wrote back very sympathetically but said she couldn’t help me at all because she has never lived at high altitude. Missoula, Montana, where I live, is 3,400 feet above sea level.
Duncan, Kate, and Robin. Duncan McDermott Graham (Kate’s son), Kate McDermott, and Robin Jacobs, the three musketeers of The Art of the Pie workshop. It’s rare that I get to take classes from a professional baker because I’m the one who usually gives the classes.…