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Buttermilk Spoon Bread

Buttermilk Spoon Bread, in progress

Spoon bread is a classically Southern dish that you probably won’t find just anywhere. The best way to describe it is to say that it is a hybrid of polenta, cornbread and a souffle – and that only partially describes it. A good spoon bread should be light, have an at least slightly custardy center and a crisp top. And it should be soft/tender enough ... Read More »

Bites from other Blogs

Charlotte Russe isn’t as trendy as it once was, but it is still as beautiful as it ever was. The dessert starts with a mold lined with ladyfingers and/or sponge cake, which is then filled with layers of custard, whipped cream, fruit and sometimes gelatin. Foodie Bride‘s version, an Not Derby Pie used buckwheat flour as the base for some Nibbly Buckwheat Butter Cookie. The ... Read More »

The Kitchen Sync Cookbook

Kitchen Sync Cookbook

I love all of my cookbooks and use them often. But these days, more often than ever before, I’m looking for recipes (or recipe inspiration) online, too. Cookbooks are easy to take into the kitchen. Computers – even laptops – are somewhat less so. The problem is not gaining access to the recipe, but handling the book/laptop while you’re trying to handle various ingredients and ... Read More »

Silicone pastry brushes

Silicone pastry brushes

A pastry brush isn’t the most vital tool in a baker’s arsenal, but it is one that comes in handy from time to time. It is also one whose function can’t easily be performed with other tools. The brush is used to spread liquids and glazes onto the surface of foods, like adding melted butter to the tops of cinnamon buns or some milk/cream to ... Read More »

Deviled Eggs

Deviled Eggs

When it comes to food, the term “devil” or “deviled” refers to foods that have hot or spicy seasonings added. The reference dates back about two centuries and some of the most common ingredients that fall into this category are hot mustard, tabasco sauce and red or cayenne peppers. The popular summertime picnic or potluck dish, deviled eggs, usually include one, two or all three ... Read More »

Gluten-Free Baking Classics

If you have a gluten intolerance (Celiac’s), wheat is out of the question as far as your diet goes. And when wheat goes out, so does a whole category of foods: baked goods. Wheat flour is the basis of the vast majority of cakes, cookies, breads and other bakes, so it’s no surprise to hear that the inspiration for this book was to give those ... Read More »

Brown Sugar Pound Cake

Brown Sugar Pound Cake

Pound cake is perhaps the father of most modern cakes – a term which could be applied to the standard butter-sugar-flour-egg based sweet quick breads, cakes and cupcakes that we all love. The original cake was nothing more than a pound of butter, a pound of sugar, a pound of flour and a pound of eggs, mixed and baked. It dates back to the 1700s, ... Read More »

How to store leftover egg yolks and leftover egg whites

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There are plenty of recipes out there that call for only egg whites or only egg yolks. Angel food cake springs to mind as the most obvious example, since it calls for 10-12 egg whites only, but you can end up with a few leftover after making something as simple as an egg white omelette. Storing egg whites and egg yolks is simple, though the ... Read More »

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