Honey Butter is a great spread for muffins, pancakes and toast. It is really fabuous on cornbread. Honey Butter holds well in the fridge and is a nice alternative to butter and jam. Honey Butter Yields 2 cups. Soften 2 sticks of salted butter. If you prefer sweet cream butter then add 1/2 tsp. of […]
When I lived in California, so many people had fig trees. This time of year was replete with this biblical fruit. Not only are figs fiber and calcium rich, they are also natural humectants making them ideal for use in energy bars. Pressed fig almond cakes are the proverbial first energy bars. These huge cakes originated in Spain. They are made […]
Most commercial ricotta cheese is ubiquitous, nondescript. It works just fine as a filling for lasagna or as a base for Italian cheesecake, but ricotta is not usually the belle of the ball. I have a new favorite ricotta to eat off the spoon: Maplebrook Farm Whole Milk Ricotta. It is creamy, even silky. Its taste […]
Late August/early September is a busy birthday time for us. My mother-law turned 80 this year quickly followed by my husband and taking up the rear is my daughter who is turning 5 this week. Luckily, we have a favorite cake and cupcake recipe. 1,2,3,4 Cake is a classic yellow cake that we generously top with […]
Every September, the struggle begins. I am not talking about spelling lists, multiplication tables or strict bedtimes. I am talking about school lunch. More specifically, what is going to fill the lunch boxes that belong to my children? I find packing lunches to be a big challenge. I want the contents to be nourishing, to […]
This is a fantastic interpretation of zucchini bread from The New York Times Magazine section August 15, 1999. I have made it every summer since and really think it is the best use of zucchini and I don’t even like zucchini, I prefer yellow squash. Dry Ingredients: 2 Cups of Flour 1 1/2 tsp. baking soda […]
The original Fanny Farmer, born Mary Watson Merritt, is best known for having standardized American cooking measurements . Instead of “1 teacup full” and “a pat of butter the size of an egg” she designed our current system of cups, teaspoons, tablespoons. She was a reluctant student of the Boston School of Cooking and later became […]
