First of all: these traditional pancakes are not thick and smallish. They are thin, about the thickness of a plastic school ruler or even thinner! Secondly, they are large -- made in pans of between 7" and 8" in diameter. The "bazaar" in this case comes from the name for the yearly Thanksgiving fêtes held by almost all churches across the land: the church bazaar. A "bazaar" is not a "bazaar" without a posse of chunky "aunties" and "uncles" (not relatives!) behind a church hall table, baking masses of pancakes on small paraffin stoves or, these days, more often on small Cadac gas tanks. Although the typical church bazaar has tables with cakes, cupcakes, tarts, pies, knitted goods, bags of sweets and various handcrafts, men and children cannot resist the "pancake table". The pancakes are made with great dexterity and very quickly, sprinkled thickly with cinnamon-sugar, rolled up, and handed to you on a piece of wax paper. Table manners are not important, so you eat the hot crunchy rolls any way you like ... Real comfort food! This pancake recipe is also used for all kinds of savoury fillings. It can be filled and rolled up, or folded into parcels, covered with cheese sauce, and baked. Number of crêpes or pancakes will depend on the size of your pan, so that is a guess.
Old World Recipe for Croatian Nut Rolls as related to me by someone who baked these every Easter.
The past few weeks, I’ve been hooked on The Great British Baking Show on Netflix. I recently read a news article that talked about how many people have turned t…
The past few weeks, I’ve been hooked on The Great British Baking Show on Netflix. I recently read a news article that talked about how many people have turned t…
Sorghum flour is a versatile, gluten free flour that makes delicious quick breads, yeast breads & rolls. Check out the tips for baking with it!
The past few weeks, I’ve been hooked on The Great British Baking Show on Netflix. I recently read a news article that talked about how many people have turned t…
The past few weeks, I’ve been hooked on The Great British Baking Show on Netflix. I recently read a news article that talked about how many people have turned t…
The past few weeks, I’ve been hooked on The Great British Baking Show on Netflix. I recently read a news article that talked about how many people have turned t…
The past few weeks, I’ve been hooked on The Great British Baking Show on Netflix. I recently read a news article that talked about how many people have turned t…
Easy recipe for Italian Pistachio Cookies just like Nona used to make! The pistachio/lemon combo is so delicious and as a bonus, they're gluten free! Recipe adapted from Scarpetta Dolcetto.
I shared my recipe of The perfect chocolate cake a few years back. Many readers gave so many rave reviews. Why not? it has just the right amount of that chocolate-ness and fudge icing. I often bake this cake during birthday celebrations. Sometimes my relatives order this cake but I avoid baking for profit. IRead More
Se venite in Toscana, in qualsiasi periodo dell’anno, in qualsiasi bar delle città o dei piccoli paesini della campagna, potrete trovare tra i dolci tipici Ricc
Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.
The past few weeks, I’ve been hooked on The Great British Baking Show on Netflix. I recently read a news article that talked about how many people have turned t…
Savoring Kouign-Amann is an important experience to have when visiting Brittany, France. Here's why.
Flaky buttery cream cheese pastry dough envelopes a delicious walnut-cinnamon-y filling. YUM!
They're as easy as pie...er, soufflé.
Here is a wonderful and healthy spelt scone recipe from my Healthy Baking Cookbook, that is simple to bake and really delicious. Spelt is an ancient grain that is related to wheat but has a lower gluten content so it’s kinder to the digestive system. Wholemeal Spelt flour offers a good source of fibre, so it can help keep you regular and help in lowering cholesterol. Cinnamon improves insulin’s efficiency, which helps regulate blood sugar levels. Olive oil is my number-one favourite oil and I use it liberally in all types of cooking.The pears are roasted in chai aromatics and the rolled oats add another layer of texture and goodness.
The past few weeks, I’ve been hooked on The Great British Baking Show on Netflix. I recently read a news article that talked about how many people have turned t…
Laird’s Applejack is an inimitable apple brandy we like to reach for once fall rolls around. Here we use it to make some sours for an all-time best Thanksgiving pregame. They’ve got the apple, citrus, maple, and baking spice notes of the season with enough refreshment and punch to chill any remarks from combative relatives.
Nanaimo Bars. Mmmmmm.. (Disclaimer: If you are a true blue Canadian, before you read this post and get offended, please know that I realize that "real" or "traditional" Nanaimo bars do not use Jell-O pudding powder. For a more traditional Nanaimo bar that uses Bird's powdered custard, click here.) Chocolatey, creamy, chewy, with just a hint of salt, the Nanaimo Bar endeared itself to me from the get-go. If a pastry could be a friend, the Nanaimo Bar would be my BFF and a half. I first experienced this amazing confection at an event at Portland State University. The servings they offered were at least twice the size of what I make them now, and I ate THREE of them over the course of an hour. I didn't know its name, but I knew I was in love. I eventually called the PSU food service to find out what those amazing bars were called and whether I could get the recipe. Imagine my horror and disgust at finding out they had ordered the bars from a bakery, and the person I was speaking with had no idea which bakery. Months passed, and I ended up getting a name AND a recipe for these wonderful bars from my friend Kathi, who lived near the Canadian border. They are a Canadian dessert (the best cuisine Canada has to offer, I might add) and they are called "Nanaimo Bars." Once I had a recipe and a name, I could tweak it and make it mine. As I introduced the little bar to friends and family, they all fell in love with it too. Fast forward a few years to my first food competition at the Iowa State Fair. Actually, the Nanaimo Bar is the only reason I really entered in the first place. The first time I saw the winners' displays at the ISF, and looked at the blue ribbon cookies, I thought, "My Nanaimo Bar would kick all these cookies' butts." And kick some cookie butt it did. Not only did it take first place in its class in 2006, but it went on to win best cookie overall: the "Cookie of the Fair." Top dog over 54 other classes of cookies. Once you eat these, you will know why, and you too, will feel the love. For a blonde Nanaimo bar, click here. Nanaimo Bars Ingredients: Bottom Layer ½ cup butter ¼ cup cocoa powder ¼ cup sugar 1 egg beaten 1 ½ cups graham cracker crumbs 1 cup shredded coconut ½ cup pecans, finely chopped Middle Layer ½ cup butter, softened 3 tablespoons half & half 2 tablespoons powdered (instant) vanilla pudding mix 2 cups powdered sugar Top Layer 1 cup semi-sweet-chocolate chips (or, even better, about 22 Dove Dark Chocolate Promises) 1 tablespoon Crisco or vegetable oil 1 tablespoon chopped white or milk chocolate, melted Instructions: Line the bottom of a 9 X 9-inch pan (glass or metal) with parchment paper or non-stick foil. Bottom Layer: In a 300° oven, toast coconut and chopped pecans until golden brown and fragrant, stirring occasionally. Remove from oven and set aside. In the top of a double boiler, melt ½ cup butter and Ghirardelli Ground Chocolate (or cocoa and sugar). Whisk to combine. Whisk in the beaten egg. Whisk until thickened, and then remove at once from heat. Fold in the graham cracker crumbs, coconut, and pecans. Press into prepared pan. Put in refrigerator while you prepare the next layer. Middle Layer: In a large mixing bowl, cream together ½ cup softened butter, half & half, and pudding mix. Fold in the powdered sugar. Beat until very light. Spread evenly on top of the first layer. Cover with plastic wrap. Put in refrigerator again for an hour or so, until middle layer is firm. Top Layer: In a double boiler melt the chocolate chips and Crisco or vegetable oil. The chocolate may melt the middle layer if it’s too hot, so you might want to let it cool for a little bit. Pour onto second layer and spread evenly. Drizzle white or milk chocolate over the top for decoration.* Let set in the refrigerator for 10 to 15 minutes and then cut. (This keeps the chocolate from cracking when you cut it.) Refrigerate for 2 hours before serving. Note: Be sure to remove any foil or parchment paper that may have stuck to the bottom of individual bars. Makes 16-25 servings, depending on how you cut them. *I've created a post that gives explicit instructions and photos on how to make the "feathery" lines you see on these bars: How to Make Those Feathery Lines on Nanaimo Bars. Nanaimo Bars with pretty designs See my Nanaimo Bar TikTok
The past few weeks, I’ve been hooked on The Great British Baking Show on Netflix. I recently read a news article that talked about how many people have turned t…
Some food lovers collect spices, while others collect vintage cake stands. For me, I collect recipes for flatbreads and I love them. Lefse, in particular, is a flatbread I’ve been eyeing for some time now. Made from leftover mashed potatoes, lefse makes a thin and soft flatbread that’s more substantial than a crêpe but more delicate and chewy than a flour tortilla.
The other night, some of my fellow PhD students and I got together for a ‘Dinnertation’ party (I sadly cannot take credit for the coining of this excellent term). This involved cooking and bringing a dish related – on however tenuous a level – to your thesis, either in terms of period or theme. So f
This moist orange and creme fraiche bundt cake makes the perfect afternoon treat.
Hungarian donut, recipe :www.nyarikonyha.blogspot.com
Mild pittige gemarineerde kippenpoten uit de oven hebben een krokante buitenkant en een heerlijk malse binnenkant. Makkelijk te maken met weinig ingrediënten.
It’s been a while since I wrote about cake. Having overdosed on cake related items a while ago I have been laying off the baking a little and concentrating on garden produce. It hasn’t helped our w…
This is one of my most sought after Filipino delicacy that I want my relatives and friends to bring home as a “pasalubong” to me. Usually, you can bring this luscious food as a treat wh…
Feasting is also closely related to memory. We eat certain things in a particular way in order to remember who we are. Why else woul...
This is my first post and I am too excited. I love baking more than cooking so my first post had to be something related to baking. Presenting kesar pista biscuits. These are easy to make with the …
Prue Leith showcased her delicious custard pie on The Great Celebrity Bake Off Stand Up to Cancer. Prue provided the recipe to the celebrities for this week’s technical challenge. The celebs in the…
Here are a few of my favorite articles that I’ve recently read, learned from and shared with friends.
