Cranberry Pecan Muffins

Cranberry Pecan Muffins

I was given a version of this recipe by Sherry Strange, a cook who attended one of my food processor classes many years ago. She told me it was a specialty of the Jared Coffin House, a historic inn in Nantucket, and asked me if I would adapt it for the food processor. I told her I’d give it a try and after several attempts I succeeded.

Apple Muffins with Browned Butter Streusel

Apple Muffins with Browned Butter Streusel

A few years ago I was asked to judge a local apple cooking contest. The recipes were incredibly diverse and ranged from apple leather to apple pizza. But there was one recipe that stood out from all the rest: apple muffins. These were the lightest apple muffins I had ever tasted and they boasted a deep apple flavor along with a generous amount of diced sweet/tart apple.

Fresh Strawberry Soufflé

Fresh Strawberry Soufflé

A soufflé is pure drama.  And it’s one of the proudest achievements of any baker.  The oohs and ahs you’ll get alone will make your spirits soar.  Not to mention the joy of eating your creation. So please believe me when I tell you that…

Treasure State Tropical Bundt® Cake

Treasure State Tropical Bundt® Cake

I am wild about this cake, a buttery, eggy, not-too-sweet pound cake loaded with citrus flavor. Montana is known as the Treasure State, and western Montana, where we live and where the climate is strongly influenced by Pacific coastal weather systems, tends to have milder…

Fall Strawberries

Fall Strawberries

I used to think of strawberries as only a spring fruit, but in many parts of the country, including Missoula, Montana, where I live, they’re a fall crop as well.  And right now we expect to be in strawberry heaven through September.  Yippeee!

Clafoutis, French Sweet Cherry Dessert

Clafoutis, French Sweet Cherry Dessert

Clafoutis, sometimes spelled clafouti, and pronounced cla-foo-tee, is a French dessert of sweet cherries baked in a custardy batter.  It is served warm dusted with powdered sugar and is very easy to make.  You don’t even have to pit the cherries!  At least that’s what…

Peach Galette

Peach Galette

 When peach season arrives in Montana, which is now, I rush into the kitchen to bake a galette.  And what is a galette?  It’s a sheet of thin, buttery pastry topped with fresh fruit.  The edges of the dough—which may be ragged—are simply folded up…

Lemon Curd

Lemon Curd

What’s in a name?  How unfortunate that lemon curd is saddled with its. Curd suggests a texture of cottage cheese, doesn’t it? But lemon curd, made from lemons, sugar, butter, and sugar, is silky smooth and creamy and completely non-curdy.  It’s an ideal mate for…

Sour Cherry Streusel Tart

Sour Cherry Streusel Tart

Fresh sour pie cherries are as precious as rubies. Bright and shiny like the gems they resemble, the sour Montmorency cherries have a short season (only 2 to 3 weeks in July) in western Montana, so I always pick some off a neighbor’s tree to…

Strawberry Shortcake

Strawberry Shortcake

I usually make strawberry shortcake once a year when I find first-of-the-season berries in late June at our Missoula farmers’ markets.  I split the just-baked rich buttery rounds of shortcake, fill them with lightly sugared berries and whipped heavy cream, top the cakes with more…

Recipe and Tips: Gluten-free Blueberry Muffins

Recipe and Tips: Gluten-free Blueberry Muffins

Here’s a terrific gluten-free blueberry muffin recipe that I’ll bet will please just about anybody.  The muffins are light and tender from butter, sour cream, oil, and eggs.

Passion Fruit (Lilikoi) Shortbread Bars: The Recipe

Passion Fruit (Lilikoi) Shortbread Bars: The Recipe

These are best served cold. Store the pan of baked bars in the refrigerator and cut and dust them with powdered sugar just before serving. If you want to make lemon or lime bars, substitute either for the lilikoi juice.