Every year my mother-in-law sends “gelt” (a.k.a. money) for Hanukkah rather than presents. I like to save the gelt for something really special; something I might not otherwise indulge in. This year an old-fashioned Bundt cake pan caught my attention. I love to bake and this seemed like a fitting use for her generosity. The first cake I made was “Pecan Rum Cake.” It is festive for the all the holidays — both Hannukah and Christmas. I liked it so much I also made a variation, “Satsuma Rum Cake.”
I think that ice cream always goes better with a cone, cookie or wafer; something crunchy. And so I treated myself a neat gadget, an ice cream waffle cone maker, to go along with the homemade ice creams that I like to make. I’m especially pleased that I found a recipe for waffle cones which uses only egg whites. Since I was taught never to throw good food away, I can use the egg yolks in the custard ice cream and the whites in the cones. I come out even with my use of eggs. Continue reading
Here’s a favorite family soup, “Loaded Baked Potato Soup.” It is a soothing soup; welcome on a cold winter night. When I bake potatoes, I often bake a few extra and then make this creamy, flavorful soup. There’s something about this soup made with potatoes — a comfort food — which is very satisfying.