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62. Vanilla Pound Cake

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Bronwyn and Alexis are at Senior High BandCamp at Arkansas Tech University for the week. They trusted me to make this cake all alone. It was fun to make and I had all the ingredients on hand. The crust was nice and a bit crunchy and the inside had a moist and gentle crumb. I will encourage the girls to make this for our next get-together. My grandfather made a similar pound cake. The aroma of the kitchen as it baked took me back to rural Alabama and the nurturing love of family. Yum.

Tuesdays with Dorie has many other bakers’ renditions of this cake.

61. Leaf-Shaped Fougasse

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Well, leaf-shaped or not we liked it.

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The folks at Tuesdays with Dorie probably had some gorgeous results, but the taste of ours was out of this world. Ha!

The recipe is in Baking with Julia by Dorie Greenspan.

60. Phylloccine Ice Cream Sandwiches

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It was a lot of fun to make this dessert :). It was kind of hard to split the dough but besides that it was pretty simple and tasted very good. – Barney

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Missed the Boat

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Here are the recipes we had to skip due to school work.

February 11, 2014- Onion Bialys, pages 90-92

February 18, 2014- Chocolate Mascarpone Cheesecake, pages 256-258

March 4, 2014- Buttermilk Scones, pages 210-211

March 18, 2014- Mocha Brownie Cake, pages 282-283

April 1, 2014- Potato Lefse, pages 165-166

April 15, 2014- Cantuccini, pages 313-314

April 29, 2014- Rewind!

May 6, 2014- Scallop and Pesto Purses, page 435

May 20, 2014- Tropical Napoleons, pages 393-394

June 3, 2014- Savory Wheat Crackers, pages 163-164

Ah, Spring

A new semester and a new folks.  Check out their work on the BlogRoll.

50. Vanilla Chiffon Roll

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I enjoyed making the cake part, but I didn’t make the mousse to go in it. The cake was very simple to make and pretty when it was finished. -Barnie

49. Country Bread

Wow! What a big hunk of bread! The sponge was easy to make. Left it to work overnight. The next day I had the house to myself, so enjoyed the baking/mom/peaceful thing. I am trying to learn this patience thing. I have to remind myself I am not really “waiting.” The bread is working/rising and I am empowered to do other things in the meanwhile. Don’t hover! I reorganized a few cabinets during the process, thus reducing my steps and reaching while I am cooking. This gives me more time to hover. STOP THAT, ME! I am a college professor and have had a long break from school. The girls started back to high school last week, but had two ice days. Hazardous mountain roads in our rural district are no fun in the ice. When my classes start again I will be able to fill up that waiting time a little more productively. Or, when asked by my students what I did for the holidays, “Oh, I watched my girls grow and my bread rise.”

I really like this bread! I love how crispy the crust is, and that it won’t dry out. -Barney

Tuesdays With Dorie

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