Shortbread II

Shortbread is a biscuit or cookie and is traditionally made with three ingredients: Butter, sugar, and flour. While there are many variations on this classic (types of flour, types of sugar, flavorings, etc.), I like this simple recipe that adds a hint of vanilla. Gather ingredients. Spray either a Shortbread mold or a 8 or … Read moreShortbread II

Lemon Meringue Pie (Best Ever)

  This recipe comes from the September 1994 Southern Living Magazine. Reminiscent of old-fashioned American diners, this pie never goes out of style; always a classic and always a crowd pleaser.   The pie is bursting with a fresh lemon curd and topped with soft, billowy, creamy, vanilla scented meringue, all sitting on top of a … Read moreLemon Meringue Pie (Best Ever)

Coconut Cream Pie

Coconut Cream Pie is a classic.  A thick, rich, creamy coconut custard filling topped with either meringue or billowy mounds of whipped cream, this pie always makes a great impression! This pie is different from a Coconut Custard Pie which is more custard-like and does not get a topping.  When people eat this pie, they … Read moreCoconut Cream Pie

Sour Cream Coffee Cake

I think of Coffee Cake as comfort food of the dessert world.  Warm out of the oven with a tall glass of milk, it’s reminiscent of grandmom’s house.  Don’t let the name fool you, coffee cake does not have coffee in it.  Coffee cake is traditionally served with coffee, like tea-cakes are served at tea-time, when getting together with friends for coffee.  … Read moreSour Cream Coffee Cake

Chocolate Sables

Sables are a French cookie with a delicate, sandy texture.  Their American counterpart would be something similar to Sandies.  This cookie uses both unsweetened cocoa powder and bittersweet chocolate which yields a very intense, complex chocolate taste.  The sandy texture comes from a dry mixture that you bring together to form into desired shapes; the … Read moreChocolate Sables

Classic French Sables

Traditional, buttery French cookies that are named for their sandy texture (sable means sand).  Every bakery in France makes them.  There are two ways to make these cookies.  You can roll them and cut out with your desired shaped cookie cutter, or you can form the dough into two logs (my preferred method), freeze, slice, … Read moreClassic French Sables

Wattles and Combs

The comb sits on top of the chicken’s head and the wattle hangs beneath the chicken’s bill. They are both soft, fleshy, thick, and made up of  blood-filled capillaries, which accounts for the bright red color.  While they can appear very different, wattles and combs all perform the same basic functions which are vital to … Read moreWattles and Combs

Almond-Vanilla Financiers

A small French cake, similar to a Madeleine that is baked in a small rectangular mold.  Financiers are sweet, tender and moist, and have a distinctive almond flavor.  The basis of the cake is beurre noisette (brown butter), egg whites, sugar, flour, and flavoring.  The browned butter imparts a lovely nutty flavor and crispy edge. … Read moreAlmond-Vanilla Financiers