This German-Scandinavian treat is more of a custard than a cake and is not overly sweet. Although I frequently use raspberries for this recipe, blackberries, rhubarb, apricots, plums or peaches are also delicious. I like to serve it with breakfast or brunch and often serve it in the afternoon with tea. Of course, it makes...Read More

INGREDIENTS: Shortcakes 3 cups all-purpose flour 1/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup cold butter, cut into pieces 1 cup milk, plus a little extra, if needed 1/4 cup heavy cream Strawberries 1 1/2 pounds strawberries, stemmed and quartered 5 tablespoons sugar Whipped Cream 1 1/2 cups heavy cream, chilled...Read More

This is a Southern specialty cake usually found at summer church suppers – and the first dessert to disappear. INGREDIENTS: 1 cup butter 3 cups sugar 6 eggs 2 2/3 cups flour 1/4 teaspoon baking soda 1 teaspoon salt 1 8 oz. container sour cream 1 tablespoon vanilla extract METHOD: Preheat oven to 350°F. Grease...Read More

INGREDIENTS: 1-quart passion fruit puree (or approximately 8 whole fruit)* 1 cup sugar 1 egg white, whipped 1/2 cup water METHOD: Over moderate heat, dissolve the sugar in water, and let the mixture cool. Add the passionfruit puree to the syrup. Fold in whipped egg white into the fruit syrup mixture and pour into the...Read More

There are many versions of this cake recipe on the internet, but I especially enjoy the version from Babbo Cookbook, by Mario Batali. It’s the perfect, not-too-sweet kind of cake to enjoy with an espresso or cup of tea. INGREDIENTS: Cake 4 eggs 3/4 cup sugar 2/3 cup extra-virgin olive oil 2 tablespoons finely chopped...Read More

Generally, you would find a raspberry sauce served with this dish, along with canned peaches or peaches in syrup. Blackberries have a nice deep flavor which acts as a wonderful complement to the peaches bright flavors, and white peaches have lovely floral notes as well. The quick grilling of the peaches caramelizes some of the...Read More

INGREDIENTS: Filling 3⁄ 4 cup sugar 2 tablespoons cornstarch 1⁄ 4 teaspoon ground cinnamon 2 cups fresh blueberries 2 cups fresh cherries (sour cherries are best) 1 teaspoon lemon juice 1/4 teaspoon almond extract Biscuit topping 1 cup flour 1 tablespoon sugar 1 1⁄2 teaspoon baking powder 1⁄ 2 teaspoon kosher salt 3 tablespoons shortening...Read More

INGREDIENTS: 1 1/2 cups all-purpose flour 3/4 cup granulated sugar, divided 1/2 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon lemon zest 1 large egg yolk 1 teaspoon vanilla extract 1/2 cup salted butter, chilled and cut into cubes 2 teaspoons cornstarch 1 tablespoon lemon juice 2 cups fresh blueberries, at room temperature 1 1/2...Read More

INGREDIENTS: 3 cups all-purpose flour 1 1/4 cups butter-flavored shortening 1 teaspoon salt 4 tablespoons cold water 1 egg 1 teaspoon vinegar 8-10 large apples* 3/4 cups white sugar 1/3 cup all-purpose flour 1 teaspoon cinnamon 3/4 cups brown sugar METHOD: Crust To make the crust, mix 3 cups flour, shortening, and salt together in...Read More

Slow-roasting strawberries intensifies the flavor to the max! Try a spoonful on top of ice cream or ladle some over pound cake. INGREDIENTS: 4 pints organic strawberries 1/2 cup raw or turbinado sugar 1/4 cup balsamic vinegar METHOD: Preheat oven to 250°F. Wash and stem the strawberries, leaving them whole. Place the strawberries in a...Read More