While in Florida at my wife’s parents’ condo, we hosted several dinners to celebrate Hanukah. On one evening, we needed a cake that would be kid- and adult-friendly. Dr. S’ mom had a Fine Cooking cake and pie compilation magazine, and I thought their Vanilla Layer Cake with Wh...
Since everyone enjoyed the donuts from last week, I decided to deep-fry again! I filtered the reserved frying oil through cheesecloth, and kept it frozen. Surprisingly, the combination of sunflower and canols oils actually solidified in the jar.This recipe is interesting becau...
While I no longer have the time to make twenty loaves of fruitcake to sell and give away, my family still enjoys having it at Christmastime. Previous recipes I’ve used have produced delicious fruitcake, but I’m always looking for new recipes to try. This year, I found one by M...
As I’m going to be away for Christmas this year, I’ve been planning some baking to give to my parents and family. One idea I had was to make a pound cake filled with those honey-glazed walnuts you can get at T&T Supermarket. I used the traditional pound cake recipe from th...
We are now in possession of a 5 pound (yes, five pound) bag of Intelligentsia Black Cat coffee beans. While Dr. S and I are not serious coffee drinkers, we enjoy it enough that we buy good beans and grind them just before use. Of course, roasting them just before use would be ...
For an early Hanukkah party we were co-hosting, I volunteered to make a deep-fried dessert. To ensure that all the adults and kids would have enough, we decided to make a double-batch of the dough. It’s quite sticky after rolling, so make sure you flour the counter heavily. I ...
I followed the quantities for the test size (one 8×4” loaf) and doubled it. To turn this cake into a tangerine one, I added the grated zest of one tangerine, plus the candied zest of an iyo tangerine I bought from Muji last fall. To prep the peel, which was a bit dry, I soaked...