These delicious, moist cupcakes are just as delicious without the frosting. Shredded apples replace some of the oil and help keep these little cakes moist. INGREDIENTS: Cupcakes 1 1/2 cups shredded peeled apples 1/2 cup dried apples, diced 3 tablespoons packed light brown sugar, plus 3/4 cup, divided 1 teaspoon ground cinnamon, divided 1/3 cup...Read More
For those new to cooking with quince, this recipe is an excellent starting point. Candied quince is very easy to make, is delicious any way you serve it, and keeps for months when refrigerated. INGREDIENTS: 1 pound fresh quince, peeled, cored, and cut into 1-inch-thick wedges (about 3 cups) 3 cups sugar METHOD: Gently toss...Read More
Quince offers an unexpected and welcome depth of flavor to ‘plain’ applesauce. INGREDIENTS: 3/4 cup apple cider or unsweetened apple juice, plus more for thinning One 1 × 3-inch strip lemon rind 1/4 cup fresh lemon juice (2 lemons) One 3-inch cinnamon stick 1/4 cup sugar plus 1/4 cup, depending on taste 2 pounds fresh...Read More
Succulent wine-poached pears stuffed with a creamy blue cheese filling are equally delicious as a first course or sophisticated dessert. Poached pears also make a sublime addition to a weekend brunch menu. INGREDIENTS: For Poached Pears: 1 cup granulated sugar 1 cup water 1 vanilla bean, split, scraped 1 sprig fresh rosemary Rind of 1...Read More
There’s something about the aroma of an apple-cinnamon cake baking that says, “Welcome home!” This cake will stay moist for several days and is delicious as a dessert or an afternoon tea cake. INGREDIENTS: 2 cups all-purpose flour 1 1⁄2 cups sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder...Read More
A simple, fall dessert — for a stunning presentation, plate with a dollop of whipped cream or a small scoop of vanilla ice cream. These baked pears are equally good served at brunch! INGREDIENTS: 4 pears, any variety, almost ripe (peeled) 1/2 cup brown sugar 1/3 cup butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1...Read More
Perhaps you have to grow up in the South (or at least have a very “Su’thun” grandmother from Georgia as I did) to understand the special relationship Southerners have with fried food. Although it’s considered sick and wrong (or at the very least very un-PC!) to fry food in California – I do remember how...Read More
INGREDIENTS: 1 1/2 pounds plums (or pluots), sliced into eighths* 1/2 cup sugar (or less, depending on the sweetness of the pluots) 1/3 cup apricot or plum preserves 1 teaspoon pure vanilla extract 1/4 teaspoon ground allspice, optional 1 homemade pie crust or 1/2 package (15-oz.) refrigerated pie crust 1 tablespoon all-purpose flour 1 large...Read More
When Elsie Bozzo married the love of her life, Emil Rossi, they began farming orchards of walnuts, prunes, and apricots in Hollister, California that became ‘B & R Farms.’ She wondered, “What’s a girl supposed to do with all these harvests?” Although she did not have a recipe to follow, she was a great baker...Read More
