Fresh blueberries are great any time of the year; I especially enjoy picking blueberries from by own backyard bushes. In my opinion, these backyard blueberries have more aromatic flavor than the blueberries purchased from a grocery store. So if you have a chance to “pick your own blueberries,” go for it. Today I am making a “Blueberry Buckle” which is a simple coffee cake filled with lots of fresh blueberries and topped with a crunchy streusel topping. I added in a few walnut pieces. They give a flavor and help accent the nice “pop” from the blueberries. This cake is delicious!Continue reading
Today I am baking a “Hummingbird Cake,” a cake with a Southern tradition. It is early in June and this time of year reminds me of our annual trips driving our kids to summer camp in Mississippi. The camp is located in the heart of the Mississippi Delta and you can’t get more southern than this. It was always a bit sad driving down the two-lane country roads with red dirt, smell of pine trees, and hot, hot humidity as our kids would be gone for most of the summer. But they loved camp and made many enduring friends there. So a “Hummingbird Cake” reminds me of this annual ritual.Continue reading
I have a Meyer lemon citrus tree growing in my backyard which makes a crop of fruit each winter — sometimes more, sometimes less. The fruit look like very large lemons with a tart, aromatic flavor, although they are technically not lemons at all. I look forward to figuring out recipes to use these unique lemony-looking fruit. Every now and then I like to indulge in something special and rich. A recipe for a Meyer Lemon Tart with a Gingersnap Crust in a magazine caught my eye. I’ve had this magazine tucked away for a couple of years — this seems like a good time to try the tart. The crust is made like a graham cracker crust — only using gingersnaps. The filling is similar to a Key Lime Pie using sweetened condensed milk and Meyer lemons. The ginger flavor in the crust balances the sweet, rich filling. If you like sweets, this is dessert hard to to resist.Continue reading
The 2020 – 2025 Dietary Guidelines for Americans were released to the public on December 29, 2020. These guidelines are updated every five years. Panels of nutritional scientists and researchers meet to review the latest nutrition research on how to keep Americans healthy — what foods and nutrients do we need to eat. Their reports then undergo scrutiny by anyone who wants to make a public comment. (This amounted to more than 62,000 comments!) After all the comments are considered, a policy report is released to the public. The report is important because it dictates how government funds are allocated and spent, especially for food programs. As expected, one of the conclusions state that Americans don’t eat enough fruit. And this, unfortunately, is often true at our house. Although we always have fresh fruit around; sometimes it gets skipped. When I make a “Kitchen-Counter Fresh Fruit Bowl,” the fresh fruit seems to quickly disappear. Here’s a little more about the Dietary Guidelines and also how I make my fruit bowl.Continue reading
These brownies have just a tint of orange color and just a pungent “bite” that make them perfect for a “hint” of Halloween. I love cream cheese brownies; and I’m never sure which I like best — the brownies or the swirled in cream cheese. I decided to add a ripe persimmon to the cream cheese filling of this delicious brownie recipe for a Halloween effect.Continue reading
Every now and then my friend, Alice, sends me an idea for a blog post. Her recipe for “English Cottage Pudding,” turned out to make a delightful dessert. As we discovered, it is not a pudding at all. Americans would call this a small 8″ x 8″ cake. When a sauce — in this case cherry sauce — is poured over the cake as a topping, the result is a moist and flavorful cake. Alice practices gluten-free cooking and she substituted gluten-free flour in the recipe. It changes the texture of the cake, but it is still delicious. Since fresh cherries are plentiful in the grocery stores in August, I made a fresh Cherry Sauce for the topping. And I found some antique English china dishes dating from 1875 to photograph my cake.Continue reading
This blog post is a tribute to cookbook author, Holly Berkowitz Clegg, who passed away last week. Holly raised her family in Baton Rouge and lived here for many years. Her message began as a healthy approach to southern cooking with easy meals in a series of “Trim & Terrific” cookbooks. Over the years her accomplishments include authoring 17 cookbooks selling over 1.5 million copies, appearing in national media and writing a bi-weekly food column for our local newspaper, the Advocate. I am making a blackberry variation of a recipe from one of her cookbooks, “Strawberry Custard Brûlée.” It is light and tasty. It exemplifies her goal to make things low-fat and easy. I like it — you will too. Continue reading
It is Mother’s Day today. Here’s an easy and elegant cake for the occasion. The first batch of blueberries on the bushes in my backyard are ready for picking and I decided to bake an blueberry pound cake. This recipe is a simple dessert to make. Last summer my teenage grandson came for to visit; we had a baking session and baked this cake. Continue reading
I wanted to bake something really unique for a fall covered dish supper. I kept looking at the persimmons ripening on my backyard tree. How about a persimmon sponge cake roll? Now that’s different. Well I was in a hurry — the egg whites didn’t get stiff and my husband ate one of only two ripe persimmons. But I took the cake anyway and was pleased that it all disappeared. The cinnamon in the cake and cream cheese filling really toned down the flavor of the persimmons. Many folks said how tasty the cake was. Think I’ll make it again — this time properly.
Most restaurants in the South include “Bread Pudding” on their menus; it is a popular dessert offering here in Louisiana. The baked bread and egg custard is sweet and rich, often accompanied with Rum Sauce. But, I have to admit that I never really liked this dessert. That is until I discovered Cajun Chef Paul Prudhomme’s version from the heart of the French Quarter in New Orleans. His version is sweet and light with aromatic pecans; accompanied by a Lemon Sauce and Chantilly Cream. It will turn you into a “Bread Pudding” believer.