Sweet Recipes
Sweet Potato Casserole I find it funny how many times I see the word souffle when the basic souffle techniques are not even used to produce the dish, but I get it, it does yield souffle type results. This is one of those recipes that I found many years ago, and it is a must
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Almond Crescent Cookies Oh, the holidays!! Someone always made these cookies or something like them, delicate crunch, melt in your mouth, bet you can’t eat just one, almond cookies. My mom made them, but I never had the recipe. I just assumed I would find them in my “Baking with Julia” book, but no. The
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The Best Apple Pie Ever in the history of apple pies This is the best apple pie I have ever tasted, let alone baked. The pie filling is from the book, “Professional Pastry Chef” – ISBN 10: 0471285765 / ISBN 13: 9780471285762 by Bo Friberg, a Certified Master Pastry Chef and Instructor at The Culinary
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I have a love hate relationship with Tiramisu. Love it when they do it right, otherwise…. Makes me laugh when I see, “authentic” tiramisu. It’s not authentic unless you have the recipe from the originators in Venice, Italy. That said, delicious is delicious, and delicious is the only thing that matters. The article pictured below
Lea has been after me to visit Charleston, and we will go, but I thought it might be nice to bring a little Charleston home. Thank you again Beth Mueller for an amazing recipe. This is the best pecan pie I have ever tasted, and the first time I have ever made one. Many are
Pecan Pie recipe – Southern because, Southern… Read More »
Right away it seems like a misnomer, pan de sal because there is only 1 teaspoon of salt in the recipe. But, the sal refers to the salt lining of the original ovens used to bake pan de sal. So I finally had, “the authentic”, pan de sal. I get it, and now that I’ve
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I used this dough for a pecan pie, but it is great for any tart. Turns out that it was perfect for the pecan pie, and it is not difficult to make if you are so inclined. There are techniques the Food Network will never show you. Refer to the video for the “Top Secret”
The Ultimate Tart Crust recipe Pâte Brisée Read More »
Pizza Rustica / Pizza Gain My father’s mother may have made this a few times if I can remember. She died young and I was young when she died so my memory is not so vivid. There were a few Easter delicacies that I may have tasted when I was young, but didn’t know who
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Oh the holidays. Actually, I love to make this any time of year, but I always make a few Danish braids around the holidays. It is not difficult, but it requires a few steps and you need to start the night before. There are five different filling in the book, but my favorite is the
I remember reading about boiled peanuts in the 90s. There was an article in Food & Wine magazine. I think they were called goobers in the article and the discovery was described. Never did get a chance to have them until our family vacation in July 2013. Somewhere between Savannah GA and the Florida border,
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