I love berries of all sorts, but I especially love blueberries. I have a stash of them in my freezer and several boxes of fresh blueberries in my refrigerator. So I thought I would make up a quick snacking kind of dessert for dinner.
This is a variation for an old recipe called Latvian Apple Cake. What is so cool about this recipe is that you can substitute just about any fruit and make a terrific dessert. Think pear cranberry, blueberry, peaches, mixed berries, plum pear, apple cranberry, etc. It is an easy elegant dessert and it tastes delicious! Continue reading Sourdough Latvian Apple Cake
I baked up a Sourdough Ginger cake in a bundt pan to take to a get together. This recipe is a variation on my Sourdough Gingerbread cake. Baking it in a bundt pan had the effect of making the cake more dense. Continue reading Sourdough Ginger Cake with Blueberries ‘n Cream
Banana bread is just not quite as good in this baker’s opinion, without the crumbs on top. I find that true for most tea breads and muffins too. There is just something about the crumbs that makes people say, “Wow!” In the past, my boys wanted me to make a loaf of just “crumbs.” I think that is like eating the icing without the cake….
Kneading Conference West (Sept 13, 14 and 15) 2012 was a terrific success. I had the privilege of attending for the second year in a row and I am really glad I did. The Kneading Conference is held in the beautiful Skagit Valley in Mt Vernon, Wa at Continue reading Kneading Conference West 2012 Part I
San Juan Island area is a beautiful place to live. The locals are very friendly, it has been fun to meet new people. I attended a transportation meeting to see about road safety and bike trails. I joined a prayer group from the church I attend and I was able to help out at the local soup kitchen this week and bring some of my bread.
Here is a neat shaping technique for dough that will enable you to end up with beautiful Christmas wreaths to give for gifts or showcase your buffet table. You can follow any recipe that will produce about 1.5 lbs of dough, as each wreath is 1.5 lbs each. You can also use any filling that suits your fancy. Some ideas would be pecans and chopped apples, preserves, chopped dates, figs and walnuts, cherries, dried cranberries, blueberries, etc.
Wow, did this bread ever smell great, in dough form, while baking and … while eating! It is at it’s best once cooled and given some time to mellow.
I got the inspiration for the chocolate cinnamon blend from Peter Reinhart’s bread, Chocolate Cinnamon Babka, see my post here: http://www.northwestsourdough.com/discover/?p=900 from his book, Artisan Breads Every Day. I loved that blend of flavors, chocolate and cinnamon.
Want a cool pizza on a hot day????
I thought maybe it would be fun to play around with dessert pizza. I have never really been fond of dessert pizza, but that might be because I only ever tried one sprinkled with cinnamon and sugar. I have a great fondness for blueberries, I also like strawberries and most other kinds of berries. So I decided to make a berry cheesecake dessert pizza. The results have been very tasty!
I have been ill, my larynx was attacked by foreign invaders and I could not talk, but worse, I was too tired to ride my bike. Sitting around being sick is not my cup of tea, so I decided to bake up something fun. So, yesterday I baked up Blueberry Strudel.