Archive for 2011

In The Nic of Time

One day while I was working at the bakery, one of my customers asked if I would do a special cake for their birthday. It would be a three-tiered construction, something I had never attempted before. The price was negotiated at $45, a large amount in 1979 for a cake and almost a whole day’s pay for me at the time.

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French Mousseline Buttercream

I can tell I am getting wound up about the upcoming royal wedding when I have buttercream on my mind. Mousseline Buttercream are two sweet words that slide off the tongue. Also called a French buttercream or Swiss buttercream, leave it to the French to find a way to make one of the richest, most luxurious frosting preparations in all of pastrydom. How do they do that?

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Old World Poundcake

I have a passion for poundcakes. Of course they are dense and rich, they’re meant to be, but for a birthday or special occasion holiday, it is a dessert cake that reigns supreme.
I grew up with poundcake. By a baker named Sara Lee.

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“In A Pinch” Chocolate Chocolate Cake

You won’t believe this cake. It is really excellent. And the easiest, no brainer, bake-up-perfect-every-time little tube cake. With Valentine’s Day, the universal day of chocolate, is there not someone you need to make feel special by bringing them a homemade chocolate cake? No matter what level baker you are, you will love this cake.

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Warm Spinach Salad with Bacon and Feta for One

Every day we need new inspiration for our salad of fresh greens. And bacon is IN in the culinary universe. So often there are no recipes for one serving. And that is all you want to make. The baby spinach is so easy to find now in the supermarket produce section and organic to boot!

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Cruising the Blogs: Cranberry Orange Muffins

It’s technically the end of the cranberry season. But I notice big piles of cranberries in the produce section, begging to be taken home and frozen for use throughout the year. Hopefully you stashed a few bags in the freezer to hold you over until next fall holiday season. Frozen cranberries are excellent for making muffins, quick breads, even in stews or as one of your favorite cranberry sauces at Easter, if you haven’t noticed.

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