Pie Crust

Share this…PrintPinterestemailFacebookGoogle+TwitterLinkedinWe went blueberry picking recently and got a ton of blueberries.  So we made blueberry muffins and blueberry pie — a family favorite.  We like blueberries so much that I once tried to plant several bushes in my yard but it was a constant struggle with the wildlife.  I would watch out my window…

Whole Wheat English Muffins in Your Bread Machine

Share this…PrintPinterestemailFacebookGoogle+TwitterLinkedinEnglish muffins practically make themselves.  And if you have a bread machine, its even easier because you can do other things while the dough gets kneaded and goes through its first proof.  We got this bread machine about a year ago and I have not bought supermarket bread since then.  It is so easy…

Mozart Torte

Share this…PrintPinterestemailFacebookGoogle+TwitterLinkedinAnother beautiful offering from The European Cake Cookbook and probably one of my favorites, the Mozart Torte.  Take a look at the book if you haven’t seen it yet: We have a new rotating schedule at church which means I cannot sign up for dessert every week but have to wait for my turn…

How to Shape a Bastard of a Bread

Share this…PrintPinterestemailFacebookGoogle+TwitterLinkedinUpdated: 4/13/18 That got your attention, right?  But I didn’t give it that unfortunate moniker, the French did (of course).  Only the French would come up with a name like that for a baked good.  The batard (Eng: bastard) got its name because it is not quite a baguette and not quite a boule….

Chocolate Raspberry Zefir Cake: Updated with Recipe

Share this…PrintPinterestemailFacebookGoogle+TwitterLinkedinExciting times… Christ is Risen, Christos Anesti! Beautiful liturgy last night followed by feasting today! Also, I had some Barnes and Noble credit and treated myself to a new cookbook which I love, The European Cake Cookbook by Tatyana Nesteruk from TatyanasEverydayFood. It is full of classic European tortes and cakes which are my favorite because…

Vegan Vanilla Cake with Aquafaba

Share this…PrintPinterestemailFacebookGoogle+TwitterLinkedinI just made a cake with bean water.  That’s right — bean water.  Chickpea water to be exact.  Otherwise known as aquafaba.  This recently discovered proteinacious liquid that is derived from chickpeas is being used to replace eggs in the culinary world.  It can be whipped up into a meringue and it can be…