Weekends in the Kitchen and Beyond
I had an amazing treat at an office potluck many, many years ago, which was described to me as toffee bark. The bottom layer was made up of crackers (graham crackers or even saltines), on top of which was a butter/brown sugar layer, and then on top of that layer was a lovely chocolate layer. […]
I am in search for a pecan pie recipe that creates a dessert that meets these qualifications: (1) it can be made into bars for easy handling by guests; (2) it’s gooey; and (3) it doesn’t contain corn syrup. [I have since learned that corn syrup, like Karo brand, isn’t the same as the all-time […]
I recently learned that pumpkin can replace eggs in recipes. It covers the binding and moisture qualities of eggs. I’m not sure how good that works if baking a cake. Looking at my spiced pumpkin bread, which requires eggs and lots of pumpkin, I have my doubts. However, I tried the theory out with these […]