From Jennifer Steinhauer of The New York Times. 2 cups unsalted butter, at room temperature, plus more to grease the pans 3 cups granulated sugar 6 large eggs, at room temperature 2 teaspoons vanilla extract 1 teaspoon salt 3 cups cake flour ¼ cup heavy cream Heat the … [Read more...]
Almond Cake
From David Lebovitz, adapted from Chez Panisse Desserts by Lindsay Remolif Shere. This cake is so good and easy to put together. It is best made in the food processor. If you use a stand mixer instead, use the paddle attachment and let the mixer run until the almond … [Read more...]
Carrot Cake
The recipe appears in Baking From My Home to Yours by Dorie Greenspan (2006), and in Emily Weinstein's New York Times story which contains excellent tips for novice bakers. Carrot cake is easy to like but Dorie's recipe takes it to a different, and much higher, level. There … [Read more...]
Chocolate Custard
Adapted from the English Custard recipe in Craig Claiborne’s Kitchen Primer (1969). This was the book that really taught me how to cook and I recommend it highly. Chocolate custard was one of the major treats of my childhood. My grandmother Ligia Botts Mish (“Momee”) would … [Read more...]
Banana Bread
Adapted from The Great Food Processor Cookbook by Yvonne Young Tarr (1976). When the food processor fad hit the United States in 1977, I was an early adapter. I bought our first Cuisinart at a kitchen shop (another new concept) in University Mall and picked up the cookbook at the … [Read more...]
- 1
- 2
- 3
- …
- 5
- Next Page »