I am a last-minute baker — a procrasti-baker. As such, I am most likely going to make the least complicated sorts of desserts and baked goods. On the occasions I have my act together, I like to make cakes — and even then, I want them to fit my schedule. At one point, I believe, Mandarin Orange Cake — also known as “Dream Cake” or “Pig Pickin’ Cake” — was made from scratch. Continue reading “Mandarin Orange Cake”
In the dessert world, there is a whole mess of what I like to call pantry pies: pecan, pumpkin, the chess family, derby, custards (like sugar cream), and last but not least, shoofly (or its aliases: shoo-fly, molasses, sorghum, or Montgomery). All of them are good with coffee, exceptional for breakfast, and of course, we all know that they are standards at the Thanksgiving table.
The least known of this group is the shoofly. While most have heard of it, few, I will wager, have eaten it. Maybe it’s all the molasses, which can be overwhelming, or maybe it’s because it isn’t much known outside of Pennsylvania Dutch country and a few select pockets of the South. Continue reading “Shoofly Pie, with or without gluten”
I quit eating bananas years ago because I would buy them and not eat them. They would sit in the fruit bowl idling away, eventually passing through the different stages of ripeness. I would watch, like a gambler calling another’s bluff, knowing that I had until they turned black to do something with them. It was then that I would convince myself I needed to make banana bread. I even froze them for future use and had a stack of them in the freezer, until one day they fell out onto my wife’s toe and broke it.
Continue reading “Grilled Bananas with Buttered Maple Sauce and English Toffee”
A lemon cake. That’s what I want. Something to replicate the Lemonheads from the snack bar at the drive-in movie theater. The sour pucker is perfect for the late summer heat. You could say I am fond of lemon. I always have been a borderline addict. Sunday is family night and we are going to … Continue reading A Drive-in Movie and Candied Lemon Sheet Cake
I love this kind of yeasted cake. They aren’t too sweet but the smell is oh so yummy and they taste really good. A perfect holdiay cake, something special that you will always associate with Christmas or New Years. I would serve it with champagne or better yet, Inniskillin Vidal Sparkling Icewine. ( I … Continue reading Gugelhopf
Yes, I could imagine a cookie just like this being created during the Great Depression. The nutmeg lends itself to the past and makes the cookie feel like something a grandmother would make for her grandchildren on a Sunday afternoon. She might also make it when she notices her grandchildren are a little sad. Whatever … Continue reading Depression Cookies
All of my favorite things in one. Fresh ginger goes great with the rhubarb and the oatmeal cake, well, is gooey and tasty. Let it cool at least 20 minutes before slicing. I top it with frothed cream but vanilla ice cream would be great too. Makes 8 to 10 slices For the rhubarb: 2 … Continue reading Rhubarb, Ginger, and Oatmeal Upside-Down Cake
With the impending second storm barreling down on the Midwest it was feeling like more than a three hour tour. In keeping the castaways at ease we dove into a family baking project, used the last three bananas and watched old episodes of Gilligan’s Island. After tasting this pie I know why the castaways never … Continue reading Banana Cream Pie