Posted in Dessert, tagged pie, raspberries on June 27, 2011| Leave a Comment »
Raspberry Streusel Pie
Golden Raspberries. Sweet and tart and perfect for pie. We threw two pints of berries, 1/4 cup raspberry jelly, and 2 tablespoons tapioca together into a prebaked pieshell. over with a favorite streusel recipe, 2 parts butter, 2 parts butter, and 5 parts sugar. Finish the streusel with a half cup of chopped nuts. In this pie we used hulled hemp seeds. Good Stuff!
Posted in Baking, Dessert, Harvest, tagged peaches, pie on August 15, 2010| Leave a Comment »
My wife got peaches from me this week. It would appear to be a remarkable peach season here. A mix of freestone and white doughnut peaches assembled with a pretty loose interpretation of a Bobby Flay Peach and Blackberry Pie recipe from another blogsite. The streusel is made with the flour left from our daily pressings of almond milk. Good Stuff!
peach pie
Posted in Dessert, tagged cake, coconut on July 22, 2010| Leave a Comment »
sea and sand cake
Coconut Cake with cream cheese icing and shredded coconut. This cake is so beautiful. Tan as beach sand on the inside, and just enough blue and green food coloring in the icing for a sea blue hue. Good Stuff!
Posted in Baking, Dessert, tagged cake, grapefruit on June 19, 2010| Leave a Comment »
Zest first and let dry some time before juicing.
All room temperature
This is the cake we baked for our wedding reception. Actually, that was an oil recipe, and this is an adaptation of a butter cake. Read your recipe carefully and assemble all ingredients, prepare your baking pans, and preheat your oven before assembling. Cakemaking, like all baking is chemistry, so attentively monitor your temps, measurements, and times.
Ready to be frosted
Make sure your cakes are completely
Yum!
cool before frosting. A dollop on the cake stand will hold everything still. Frost lightly between the layers. Do the exterior in two coats. This will keep crumbs out of the finish coat. That’s grapefruit zest in our icing. Good Stuff!
Posted in Dessert, Harvest, tagged cream, strawberry, sugar on June 16, 2010| Leave a Comment »
Fresh from market
Washed and awaiting orders
Still available, what a strawberry season we’ve hit upon this year. Remember sweet cream biscuits! Self-rising flour, sugar, and heavy cream. Knead for no more than a minute. Dip both sides in butter and the top in sugar before baking fast and hot. Whip more of that cream with a dash of sugar. If the berries warrant, they, too, can be tossed with a dash of sugar. Good Stuff!
Whoa!
