One Saturday morning I woke up and there was nothing to eat. We had no bread for toast. There was no yogurt. And I didn’t want the leftover salmon for breakfast. So I said to myself, “Self, why don’t you bake something?” I had flour and other essentials so I grabbed my handy Back in […]
Source Jam Roly-Poly is a traditional British pudding probably first created in the early 19th century. It is a flat-rolled suet pudding, which is spread with jam and rolled up, similar to a Swiss roll, then steamed or baked. Jam Roly-Poly was also known as shirt-sleeve pudding, because it was often steamed and served in […]
Source Pandowdy is a deep-dish spiced apple dessert sweetened with sugar, molasses, or maple syrup and covered with a rich crust. This classic American dessert from the 19th century is “dowdied” up when the dough is cut into pieces instead of being left whole. It looks very apple pie-ish.
This is a Le Creuset type enamel covered cast iron baking dish. It is called an Au Gratin Dish. Can’t wait to make my seafood au gratin in it!
Source I visited my grandmother every summer. We called her Nan-Nan. Nan-Nan liked to cook and bake and I liked to eat. Especially sweets. Nan-Nan made lemon meringue pie. This was one of my favorites. I liked the high fluffy meringue and the tart lemon custardy filling. Nan-Nan also made chocolate cake with chocolate fudge […]
Source – Peach Plum and Apricot Crisp Since it’s summer, cobblers et al are a great thing to bake since there’s lots of fresh fruit around. These are paired nicely with ice cream. Think hot and cold. So, what’s the difference between cobblers, buckles, crumbles, etc? Let us see! Cobbler: fruit or savoury filling poured […]