Archive of posts from September 2005

    Two whole grain muffins


    Barley muffins: Recipe from Mollie Katzen’s Sunlight Café. Notes: The cashews and sesame produce an incredible peanut-like aroma during baking. The texture is chewy and dense, might be good toasted.

    Château Banana Bread


    I found a very nearly identical recipe in the link above; the poster says it was obtained from the Queen Elizabeth Hotel in Montreal. My copy says Canadian Pacific Hotels (now Fairmont) and Château Laurier (I think) so it’s likely from the hotel chain. This is an incredibly fl...

    Cake 1: Pound cakes


    I had forgotten how early 8:30 am is. This class is taking place in a different, smaller lab than the one I was in before. The makeup of the students is about the same, largely female; with a full class and a smaller room, it will be pretty hectic when we make labour-intensive...

    SHF #12: Nectarine Custard Tart


    This is my contribution to SHF #12, hosted by Elise, and the theme is custard.I often make desserts that use custard (crème caramel, pudding, ice cream) so the only difficulty was narrowing down the options. In the end, since nectarines are plentiful this time of year, I made ...

    Art of Cakes


    For the next ten weeks, I will be taking “Art of Cakes”. Details here.Week 1: Pound cakesWeek 2: Carrot cake (missed)Week 3: Banana layer cake with German icingWeek 4: Orange chiffon cakeWeek 5: LinzertorteWeek 6: Yogurt mousse cakeWeek 7: Chocolate Mousse CakeWeek 8: Tiramisù...

    Ruby’s Oatmeal Buttermilk Muffins


    Recipe from a newspaper clipping my mom collected a long time ago. Notes: Differences from the recipe in the link compared with my copy: 1 tsp baking powder, no vanilla, optional addition of 1 cup chopped dates to the batter. Very easy to make. I usually double this recipe, ju...



    This is my third attempt at making my favourite cookie. The problem in previous batches was the batter spread out too thin, yielding a thin, chewy cookie. This time, I mixed in the egg whites by hand, adding a bit at a time until it was soft enough to pipe. I used dried aprico...

    Nectarine Upside-down Chiffon Cake


    Recipe from Baking with Julia by Dorie Greenspan. Notes: This cake turned out really well. Baking time was extended by about 20 minutes (with the pan covered in foil) as it wasn’t done in the middle. A bit soggy near the nectarine part, maybe I left it in the pan to cool too l...

    Lemon Meringue Ice Cream


    Used homemade meringue and substituted store-bought lemon curd for the lemon syrup. There’s a lot of lemon flavour in my adaptation: a few drops lemon extract in the meringue, lemon zest infused in the cream and Liberty lemon Méditerranée yogurt (8%) instead of plain Greek yog...

    Blueberry Crumble Fromage Frais Ice Cream


    Recipe adapted from Notes: Substituted quark (0.25% fat) for fromage frais. Crumble made from pie dough scraps saved up in my freezer, mixed with cinnamon and brown sugar. Very flavourful, lots of textural contrast, a keeper.

    Seven-Grain Honey Bread


    Recipe from Baking Bread: Old and New Traditions by Beth Hensperger. Notes: The honey makes the dough very tacky, even though there is quite a bit of butter and oil in it. During shaping, I tucked the ends under so it has a nice shape. Good oven spring. Loaf is tender and sweet.