Madeleines
I'm going to a networking event tonight that is really a small gathering of friends. I have a reputation as a foodie and so I thought, "You know, I should bring something." The question was what? Then a little voice…
Cherry Turnovers
Cherries are in season. Cherry turnovers, made with fresh cherries, still warm from the oven. Excuse me while I take another bite. MMMMMM. The really best part is that they are so simple to make that anyone can do it.…
Chaussons aux Pommes (Apple Turnovers)
I was flipping through one of my French pastry cookbooks and I spied a picture and recipe of apple turnovers. I was hooked. Still warm from the oven, the scent of apple, cinnamon, and pastry dough reaches your nose just…
Cinnamon Rolls
I'm making my neighbors fat - and they love it. This recipe make a dozen of the most decadent cinnamon rolls. Rich and soft without being overly sweet. Of course, my Sweet Lady Wife and I cannot eat the entire…
Pizza On The Grill
I've recently discovered how easy and inexpensive it is to make great pizza on the grill, and I'm going to show you how. The Dough My original thought was to make the dough in large batches and freeze it in…
Make Your Own Self-Rising Flour
I keep several flours in my pantry but self-rising flour is not one of them because it's easy to make: 1 cup all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt
Garlic Spread
Spaghetti. Specifically my Sweet Lady Wife's spaghetti. For the 37 years we've been married it has been her specialty. It's the dish I'll never try to duplicate. It's the dish my son always wants on his birthday. My wife has…
Sunday Morning Food Porn: Peaches and Cream Muffins
Soidier-Son called late last night and said he would be coming home for a few days. Dad had to make something. If you've not tried the mixes from King Aurther Flour you owe it to yourself to do so. They…
Any Port in a Storm
I miss baking. Unfortunately, almost all my baking stuff is packed up for the move to the new house. In a couple of months, we'll be in the new house with the new BIG kitchen. Brioche is number one on…
Pain a l’Ancienne Part III
I think my third try at Pain a l'Ancienne turned out pretty well. I did three things different this time: Slightly less hydration. I used slightly less water that it initially looked liked it needed. At the end of the…