Beth’s Blog

Fresh Strawberry Pie

Friday May 26, 2017


This is my baking mentor Barbara Hiken’s mother’s recipe for fresh strawberry pie. We used to make the pie at the restaurant and people loved its homey goodness. It is not too sweet, the berries carry the flavor, and it…

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Eggs Du Jour

Sunday May 14, 2017

All my brunch catering jobs featured eggs, either in a strata casserole, made to order omelets, or eggs Benedicts. And no one was complaining. Spring brunches usually always called for smoked salmon, which is luscious and rich. Even the little children love it.

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Chocolate Velvet: Chocolate Cake of the Month

Sunday May 14, 2017

If you love cheesecake and also love chocolate, this recipe is for you. This is one of the finest cheesecakes I have ever made and the name says it all…chocolate velvet..smooth and creamy all the way down from your lips to your tummy. It sits in a yummy pecan-enhanced graham cracker crust.

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Old-Fashioned Strawberry Shortcake

Sunday May 7, 2017



Don’t mess with my strawberry shortcake. I like it traditional. Genuine fruit shortcakes are an American summer passion.  It is the balance of sweet, juicy fruit, fluffy whipped creams, and crumby, rich biscuits that make them irresistible.  This version is…

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Chocolate Cake of the Month: Little Ricky’s Devils Food Layer Cake

Sunday May 7, 2017

If you bake, you want to have a repretoire of layer cakes. Once you know how to mix a cake, you have many choices what to make since they all use the same techniques. Rick Rodgers, affectionately aka Little Ricky, writes…

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Slow Cooker Vegetarian Frijoles Negros

Sunday April 30, 2017


Black beans, also known as turtle beans, are the cornerstone of Central and South American soul food, just like the pinto bean is to Mexican cooking.  Once a specialty item, we notice them easily available in every supermarket.  They have…

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Dessert Divine – the Chocolate Mousse

Sunday April 30, 2017


Chocolate mousse is a sophisticated pudding, once only a specialty of French restaurants. It is an integral part of French dessert making. Every home baker and restaurant pasty chef have their version for special occasions. “Mousse” is the French word…

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Culinary Traveler: Valley of Fruit

Sunday April 23, 2017

I’ve been feeling nostalgic lately, which happened in a flash last week when I drove south on El Camino Real, passing the land that used to be Olson’s cherry orchards. The aging cherry trees have been pulled out to make way for more shopping centers and apartments, which is also the fate for Brentwood, west of Stockton, where much of our California fruit has been coming from in the last decade.

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Luscious Fruit Curds

Tuesday April 18, 2017

portrait of citrus courtesy of bon appetit
Lemon Curd is a thick, soft and velvety creamy custard made from fresh fruit juice that has a wonderful tart yet sweet citrus flavor and thick smooth texture. It is almost like the…

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Slow Cooker: Chinese Jerked Pulled Pork with Rum Barbecue Sauce

Sunday April 16, 2017


This is one delicious way to braise pork and a favorite trend it seems.  Pork roast with barbecue sauce is a favorite with all cooks that use the slow cooker and I kept it really easy here with jarred barbecue…

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