Miscellaneous BakingView Our Alphabetical Recipe Index for Miscellaneous Baking
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Light, green and savory- a perfect spring side at Passover or any other time.
Bechamel, Parmesan, Gruyere and Black Forest Ham or Turkey, all stacked high between tender crepes. Bake it in the oven, cut in wedges to serve. A signature brunch dish. There are many renditions of this dish but this is an amalgamation of the one I had growing up at a ski restaurant in the Quebec Laurentiens. The restaurant is long gone but the taste of this dish lingers on - It's a great hospitality casserole, especially during the fall/winter holidays.
This recipe is a reproduction which was requested by one of our readers.
State fairs serve stuff like this and I knew I had to make a home version. Cheesy, creamy cheddar Mac is fried to a crisp fritter consistency. Serve with sea salt and hot sauce. It all starts with a great homemade Mac and cheese recipe.
A holiday favorite.
This is compote for spreading on pound cake or when you want a few sweet spoonfuls of a sweet chaser to finish a meal. This is one of those recipes that should be a side dish but ends up being the legend that made the meal it was made for. It is deep wine red in color, courtesy of the cherries and Italian plums, sweet and tart and utterly sublime. Yes, of course it goes on ice-cream. Or anoint it with some crème anglaise. It calls for orange juice but if you had cherry brandy around that would do nicely too.
Apples, raisins and dried cherries, along with a hot toffee sauce, make this bread pudding cake an easy delight. It is comfort food at its finest hour. Bake it, slice it and serve with the addictive sauce for a surprisingly decadent cake. You can use leftover challah or croissants for this recipe. This test cake went to a local writer's meeting for their Christmas party where it caused a stir sans proper punctuation. I serve it for non occasions too...which make those times into occasions.
A classic that takes simple ingredients to produce the ultimate comfort food. Just make sure you use a heavy bottom pot so there’s no scorching. The creamed coconut comes in a can and can be found in Asian or Indian markets or most supermarkets. It adds a wonderful creamy taste that is not too coconut-y but mostly offers a velvety texture. The trick to this is a slow simmer but the reward is indescribable.
Do they eat this in Bavaria?
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The hue of this filling is like a Californian sunset. The taste is…..heavenly. A totally awesome new variety of hamantashen pastry. Dried mango and strawberries are available from Costco to bulk food stores.