Corriher points out that this isn’t like a traditional Christmas fruitcake, in that it is a cake with some fruit in it, rather than a lot of fruit with some cake in it. I used the suggested Grand Marnier-soaked raisins, as well as adding dried cranberries, candied orange peel ...
This cake seemed like a good way to use up a lot of ingredients at once (I’m moving to a house soon). There were lots of tips in this eGullet post which were helpful the second time I made this loaf. Don’t bother with breaking up the almond paste with the mixer, it’s very fast...
This unusual cookie recipe included dried figs and walnuts that are pulverized into tiny bits and added to the batter. The logs were quite sticky and crumbly, even after baking. Slicing them proved to be troublesome, as the pieces tended to break apart. Due to time constraints...
A case of Sharon fruit purchased at T&T led me to look for persimmon recipes. There were remarkably few options in my library of cookbooks, but I did remember reading an article by Harold McGee about pH and its effect on a pudding he came up with. I set out to try it this ...
For a breakfast treat at the cottage we were staying in over New Year’s, I decided to make sticky buns. Even though Cook’s Illustrated is very picky about their recipe and directions, I took a few liberties to accommodate for ingredient and kitchen constraints. I used lemon-so...