with Greg Patent, Award Winning Cookbook Author

Recent Posts

Date Cream Scones

Date Cream Scones

Let’s Bake! Date Cream Scones by Greg Patent For Lee Montana Newspapers Who doesn’t love scones? I wonder sometimes if scones have taken over the country. I see these biscuit like pastries, in rounds or wedges, in bakeshops and farmers markets all over the United…

A Paste that Puffs

A Paste that Puffs

Here’s another baking miracle that performs its magic due to air alone—choux paste or pâte à choux.  It translates literally as “the pastry for making little cabbages.” Cream puffs are, hands down, the most well-known choux paste descendant.  You make the dough by beating flour…

Granny’s Passover Sponge Cake

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.

The Egg Conundrum and Chocolate Mousse Torte

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.

Bakewell Slice from Australia

Bakewell Slice from Australia

Greg Patent shows you how to bake a classic Australian almond and jam pastry, Bakewell Slice.

Christmas Apple Loaf

Christmas Apple Loaf

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…