Latest Recipes
From an advertisement in the November 2009 issue of Homemaker's magazine. I've had several people ask for this recipe one of whom is Elbert. Here is the recipe. This recipe fits in an 8 inch square pan. I like to double the recipe and then bake it in a glass 10X13 inch pan.
Elbs asked for the recipe a while ago too, so I'm sending this to the whole family.
I found this recipe in some magazine and we like it. Please note that the tube pan should not have the removeable bottom! I tried it in an angel food cake pan once with disasterous results as the honey sauce leaked out - what a mess. It also fits into two regular bread loaf pans. When cooled, slice and serve with butter.
Sometimes, I put the dough, with the honey sauce, into a pan as regular cinnamon rolls
I came across descriptions of this cookie while browsing Dutch baking blogs this past Christmas and have since made them several times. I like the light flaky-ness of them. I mentioned them in a group call the other day and thought I ought to post the recipe to encourage experimenting.
We've made this since at least as far back as our stay in Shoreline with Jonathon and Erika. They came up in conversation the other night during a hangout and I thought I would post the recipe in case others would like to experience them. We highly recommend them (partly because most of the mixing takes place the night before and therefore the mornings are easier). Our cookbook tells us that this recipe comes from the 1896 Fannie Farmer Cookbook.
This is loosely based on a recipe from Vegetarian Times.
Our favourite dessert this fall is the Upside-Down Pear Gingerbread recipe from the cookbook Simply in Season. You should probably make this. Soon. IT IS SO TASTY!
Our favourite [pumpkin recipe] this week is a pumpkin dip that tastes great with apple slices.
One recipe we’ve enjoyed several times this fall is stuffed acorn squash (I don’t add the pasta).