EASY BAKING, DESSERTS & HERITAGE RECIPES A baker for more than 30 years, I want to encourage readers to go into the kitchen, bake away, and have fun while doing it! I'm your designated recipe finder, sharing the best ones on this blog, with simple ingredients and easy-to-follow instructions.

RECIPE INDEX

Hi, I'm Paula! A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions. LEMON SOUR CREAM POUND CAKE (WITH VIDEO!) For the cake: Preheat oven 350ºF/180°C. Butter or spray one 9x4 loaf pan. Spray or butter the pan and line the bottom with parchment if you want. It makes it easier to remove it later. In a large bowl beat butter and sour cream until smooth, about 1 minute. Add lemon zest and

mix.

BROWN SUGAR GINGER CAKE For the brown sugar loaf cake: Preheat oven to 350º. Butter a medium loaf pan, 8x4-inches or similar. In a large bowl beat butter and sugar until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder and salt.

LEMON SHORTBREAD

Refrigerate the whole pan, covered in plastic wrap, for 1 hour or up to 24 hours. Preheat oven to 325°F/160*C. If desired, sprinkle granulated sugar over the top before baking. Bake shortbread for 40-45 minutes, until top is dry, it has puffed a little and is beginning to

color.

EASIEST EVER CHERRY TART Arrange the pitted cherries over the pastry base and slowly pour the cream filling evenly over the cherries. Return the tart to the oven and bake 40-50 minutes until the filling is barely firm, still jiggling slightly in the center. Cool completely on a wire rack EASY OATMEAL WALNUT COOKIES Line cookie sheets with parchment paper or butter the pans. In a bowl beat butter with sugars, egg, half the milk, and vanilla. Add oats, flour, baking soda (I sift it to avoid lumps) and salt. Mix just until well blended and no dry spots remain. If the mixture is dry add the

rest of

OTTOLENGHI'S OLIVE OIL CRACKERS In a large bowl, mix together flour, baking powder, salt and spices. Add flour, water, and olive oil. Mix with a fork first and your hands then, to form a soft dough. It needs to have a firm consistency, but add more water if too dry, a few drops at a time. Cover with plastic wrap and refrigerate for THE BEST LEMON RICOTTA PIE (ITALIAN RECIPE) The best Italian Lemon Ricotta Pie, with an easy to make sweet pastry dough and a filling full of flavor. A great recipe for Easter, Spring

brunch and

ORANGE RICOTTA CHEESECAKE Beat whites for 30 seconds and gradually add the remaining HALF of the sugar while beating at medium speed. Keep on beating at high speed until it foams and triples in volume, but medium soft peaks form when the beater is lifted. With a spatula, add the EASY BAKING, DESSERTS & HERITAGE RECIPES A baker for more than 30 years, I want to encourage readers to go into the kitchen, bake away, and have fun while doing it! I'm your designated recipe finder, sharing the best ones on this blog, with simple ingredients and easy-to-follow instructions.

RECIPE INDEX

Hi, I'm Paula! A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions. LEMON SOUR CREAM POUND CAKE (WITH VIDEO!) For the cake: Preheat oven 350ºF/180°C. Butter or spray one 9x4 loaf pan. Spray or butter the pan and line the bottom with parchment if you want. It makes it easier to remove it later. In a large bowl beat butter and sour cream until smooth, about 1 minute. Add lemon zest and

mix.

BROWN SUGAR GINGER CAKE For the brown sugar loaf cake: Preheat oven to 350º. Butter a medium loaf pan, 8x4-inches or similar. In a large bowl beat butter and sugar until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder and salt.

LEMON SHORTBREAD

Refrigerate the whole pan, covered in plastic wrap, for 1 hour or up to 24 hours. Preheat oven to 325°F/160*C. If desired, sprinkle granulated sugar over the top before baking. Bake shortbread for 40-45 minutes, until top is dry, it has puffed a little and is beginning to

color.

EASIEST EVER CHERRY TART Arrange the pitted cherries over the pastry base and slowly pour the cream filling evenly over the cherries. Return the tart to the oven and bake 40-50 minutes until the filling is barely firm, still jiggling slightly in the center. Cool completely on a wire rack EASY OATMEAL WALNUT COOKIES Line cookie sheets with parchment paper or butter the pans. In a bowl beat butter with sugars, egg, half the milk, and vanilla. Add oats, flour, baking soda (I sift it to avoid lumps) and salt. Mix just until well blended and no dry spots remain. If the mixture is dry add the

rest of

OTTOLENGHI'S OLIVE OIL CRACKERS In a large bowl, mix together flour, baking powder, salt and spices. Add flour, water, and olive oil. Mix with a fork first and your hands then, to form a soft dough. It needs to have a firm consistency, but add more water if too dry, a few drops at a time. Cover with plastic wrap and refrigerate for THE BEST LEMON RICOTTA PIE (ITALIAN RECIPE) The best Italian Lemon Ricotta Pie, with an easy to make sweet pastry dough and a filling full of flavor. A great recipe for Easter, Spring

brunch and

ORANGE RICOTTA CHEESECAKE Beat whites for 30 seconds and gradually add the remaining HALF of the sugar while beating at medium speed. Keep on beating at high speed until it foams and triples in volume, but medium soft peaks form when the beater is lifted. With a spatula, add the NO-KNEAD FRENCH BREAD RECIPE (WITH VIDEO!) 3. Count 20 seconds and check if the dough needs more water or not. 4. Process 25 more seconds (45’’ total) and that’s it! 5. Put the soft dough in a clean bowl, cover and let proof. I use the microwave (don’t press start!) 6. Dump onto clean surface, cut and loosely

shape each piece.

SAVORY SCONES

Preheat oven at 375ºF / 190ºC. Have ready oven trays or cookie sheets. I use the processor at the beginning, but you can do it by hand. Put flour, salt, cheese and baking powder in the bowl of the food processor or a large bowl. Pulse a few times to mix or mix with

spoon or spatula.

THE BEST LEMON RICOTTA PIE (ITALIAN RECIPE) The best Italian Lemon Ricotta Pie, with an easy to make sweet pastry dough and a filling full of flavor. A great recipe for Easter, Spring

brunch and

THE BEST ALFAJORES RECIPE EVER Ingredients. Today we're making our beloved cornstarch alfajores, filled with dulce de leche with the sides rolled in flaked coconut.. The image above shows that the ingredients are simple, everyday staples except for maybe the cognac.. About the liquor: this recipe has a magic flavoring trio that is lemon, vanilla, and cognac (or brandy, or whisky). The synergy that results when combining ORANGE RICOTTA CHEESECAKE Beat whites for 30 seconds and gradually add the remaining HALF of the sugar while beating at medium speed. Keep on beating at high speed until it foams and triples in volume, but medium soft peaks form when the beater is lifted. With a spatula, add the GOOEY CHOCOLATE SHEET CAKE For the cake: Melt 1 cup butter in a small saucepan. Add cocoa and water and bring to a boil. Remove from heat. In a large bowl mix flour, brown sugar, baking soda, cinnamon, and salt. Make a well in the center and add cocoa mixture, ⅓ can (eyeball it) of the condensed milk, eggs and vanilla. Mix until the batter is smooth. LEMON POPPY SEED BUNDT CAKE Making the cake: Preheat oven to 350°F /180°C. Butter and flour 10-cup (26cm) bundt pan (see notes below) or spray with baking spray containing flour. Refrigerate while preparing the batter. In a large bowl (or the bowl of a stand-mixer with the paddle

PUMPKIN COFFEE CAKE

Preheat oven to 350ºF / 180ºC. Grease or spray well a 7x11-inch cake pan (or 9-inch square or round pan) and line the bottom with parchment paper. Beat butter in a large bowl and gradually add sugar. Beat for 3 minutes, until creamy. Add eggs, one at a time, beating well after

each addition.

LEMON ALMOND CAKE

Ingredients. They are simple for the most part, because this is an easy lemon butter cake in essence. But here are a few comments about them. Lemons: only the zest is needed but don't you skimp on it, use 2 lemons so it has enough power to balance the sweetness of the almond cream. Almond cream: is very easy to make and keeps well for weeks in

the refrigerator.

BROWN SUGAR CHEESECAKE In a large bowl beat cream cheese, butter and sugar until completely smooth. Add molasses, vanilla, sour cream and cream and beat just until incorporated. Add eggs, one at a time, barely waiting for one to incorporate before adding the next one. Pour EASY BAKING, DESSERTS & HERITAGE RECIPES A baker for more than 30 years, I want to encourage readers to go into the kitchen, bake away, and have fun while doing it! I'm your designated recipe finder, sharing the best ones on this blog, with simple ingredients and easy-to-follow instructions.

RECIPE INDEX

Hi, I'm Paula! A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions. NO-KNEAD FRENCH BREAD RECIPE (WITH VIDEO!) 3. Count 20 seconds and check if the dough needs more water or not. 4. Process 25 more seconds (45’’ total) and that’s it! 5. Put the soft dough in a clean bowl, cover and let proof. I use the microwave (don’t press start!) 6. Dump onto clean surface, cut and loosely

shape each piece.

LEMON SOUR CREAM POUND CAKE (WITH VIDEO!) Tender and moist, this lemon pound cake has sour cream for a perfect dense crumb and lemon zest and juice for that fresh flavor we all love. Easy to make, it is incredibly versatile (more ideas at the end of the post) yet fantastic with a simple glaze!. Originally published in April 2015, this post has been updated for text and images to serve

you better.

LEMON SHORTBREAD

Refrigerate the whole pan, covered in plastic wrap, for 1 hour or up to 24 hours. Preheat oven to 325°F/160*C. If desired, sprinkle granulated sugar over the top before baking. Bake shortbread for 40-45 minutes, until top is dry, it has puffed a little and is beginning to

color.

THE BEST ALFAJORES RECIPE EVER Let cool completely on a wire rack. Put a tablespoon of dulce de leche (with a spoon or with a piping bag) and fill one round, flat side up. Press lightly with another round, flat side down forming alfajores. With the back of a spoon flatten the sides wiping any dulce de leche that has overflowed. BROWN SUGAR GINGER CAKE For the brown sugar loaf cake: Preheat oven to 350º. Butter a medium loaf pan, 8x4-inches or similar. In a large bowl beat butter and sugar until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder and salt. EASY OATMEAL WALNUT COOKIES Line cookie sheets with parchment paper or butter the pans. In a bowl beat butter with sugars, egg, half the milk, and vanilla. Add oats, flour, baking soda (I sift it to avoid lumps) and salt. Mix just until well blended and no dry spots remain. If the mixture is dry add the

rest of

EASIEST EVER CHERRY TART Arrange the pitted cherries over the pastry base and slowly pour the cream filling evenly over the cherries. Return the tart to the oven and bake 40-50 minutes until the filling is barely firm, still jiggling slightly in the center. Cool completely on a wire rack ORANGE RICOTTA CHEESECAKE Beat whites for 30 seconds and gradually add the remaining HALF of the sugar while beating at medium speed. Keep on beating at high speed until it foams and triples in volume, but medium soft peaks form when the beater is lifted. With a spatula, add the EASY BAKING, DESSERTS & HERITAGE RECIPES A baker for more than 30 years, I want to encourage readers to go into the kitchen, bake away, and have fun while doing it! I'm your designated recipe finder, sharing the best ones on this blog, with simple ingredients and easy-to-follow instructions.

RECIPE INDEX

Hi, I'm Paula! A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions. NO-KNEAD FRENCH BREAD RECIPE (WITH VIDEO!) 3. Count 20 seconds and check if the dough needs more water or not. 4. Process 25 more seconds (45’’ total) and that’s it! 5. Put the soft dough in a clean bowl, cover and let proof. I use the microwave (don’t press start!) 6. Dump onto clean surface, cut and loosely

shape each piece.

LEMON SOUR CREAM POUND CAKE (WITH VIDEO!) Tender and moist, this lemon pound cake has sour cream for a perfect dense crumb and lemon zest and juice for that fresh flavor we all love. Easy to make, it is incredibly versatile (more ideas at the end of the post) yet fantastic with a simple glaze!. Originally published in April 2015, this post has been updated for text and images to serve

you better.

LEMON SHORTBREAD

Refrigerate the whole pan, covered in plastic wrap, for 1 hour or up to 24 hours. Preheat oven to 325°F/160*C. If desired, sprinkle granulated sugar over the top before baking. Bake shortbread for 40-45 minutes, until top is dry, it has puffed a little and is beginning to

color.

THE BEST ALFAJORES RECIPE EVER Let cool completely on a wire rack. Put a tablespoon of dulce de leche (with a spoon or with a piping bag) and fill one round, flat side up. Press lightly with another round, flat side down forming alfajores. With the back of a spoon flatten the sides wiping any dulce de leche that has overflowed. BROWN SUGAR GINGER CAKE For the brown sugar loaf cake: Preheat oven to 350º. Butter a medium loaf pan, 8x4-inches or similar. In a large bowl beat butter and sugar until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder and salt. EASY OATMEAL WALNUT COOKIES Line cookie sheets with parchment paper or butter the pans. In a bowl beat butter with sugars, egg, half the milk, and vanilla. Add oats, flour, baking soda (I sift it to avoid lumps) and salt. Mix just until well blended and no dry spots remain. If the mixture is dry add the

rest of

EASIEST EVER CHERRY TART Arrange the pitted cherries over the pastry base and slowly pour the cream filling evenly over the cherries. Return the tart to the oven and bake 40-50 minutes until the filling is barely firm, still jiggling slightly in the center. Cool completely on a wire rack ORANGE RICOTTA CHEESECAKE Beat whites for 30 seconds and gradually add the remaining HALF of the sugar while beating at medium speed. Keep on beating at high speed until it foams and triples in volume, but medium soft peaks form when the beater is lifted. With a spatula, add the LEMON POPPY SEED MUFFINS This is a great recipe for bakery-style lemon poppy seed muffins. A cold syrup is brushed the minute they get out of the oven and topped with a sweet lemon glaze when cooled down for even more flavor. THE BEST LEMON RICOTTA PIE (ITALIAN RECIPE) The best Italian Lemon Ricotta Pie, with an easy to make sweet pastry dough and a filling full of flavor. A great recipe for Easter, Spring

brunch and

GINGERSNAP COOKIES (ONE-BOWL RECIPE) In a large bowl, beat butter adding sugar gradually until creamy. Add the egg and beat until smooth. Add molasses and honey and mix well. Add vanilla and spices and integrate. Sift the flour, baking soda, and salt and add to the butter mixture in 2 or 3 parts until it’s all

well mixed.

GOOEY CHOCOLATE SHEET CAKE For the cake: Melt 1 cup butter in a small saucepan. Add cocoa and water and bring to a boil. Remove from heat. In a large bowl mix flour, brown sugar, baking soda, cinnamon, and salt. Make a well in the center and add cocoa mixture, ⅓ can (eyeball it) of the condensed milk, eggs and vanilla. Mix until the batter is smooth. AUTHENTIC CHIMICHURRI SAUCE RECIPE (FROM ARGENTINA This is an authentic Chimichurri sauce recipe from Argentina.It's a super flavorful condiment - think garlic, parsley, red pepper flakes - that comes together in 15 minutes and is the perfect sauce for barbecued meats, sandwiches, and chorizo. COFFEE CHOCOLATE BUNDT CAKES In a large bowl beat eggs, milk, vanilla, and oil for 1 minute. Add dry ingredients to the wet, ½ cup at a time, while beating on low speed. Do this slowly so the batter doesn't develop clumps. Heat coffee until almost boiling. Mix with liqueur and add slowly to the

chocolate batter.

LEMON POPPY SEED BUNDT CAKE Making the cake: Preheat oven to 350°F /180°C. Butter and flour 10-cup (26cm) bundt pan (see notes below) or spray with baking spray containing flour. Refrigerate while preparing the batter. In a large bowl (or the bowl of a stand-mixer with the paddle GLAZED ALMOND VANILLA BUNDT CAKE For the cake: In a large bowl with an electric mixer (or the bowl of a stand mixer) beat butter until creamy. Gradually add sugar and beat until creamy and light in color, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add extracts, zest,

PEAR COBBLER

For the filling: Peel, core and cut pears in chunks. Put on a 8x11-inch ceramic or glass dish, drizzle with lemon juice and sprinkle with sugar and cinnamon. Mix water with cornstarch until well dissolved and pour over pears. Mix lightly and reserve. BROWN SUGAR CHEESECAKE In a large bowl beat cream cheese, butter and sugar until completely smooth. Add molasses, vanilla, sour cream and cream and beat just until incorporated. Add eggs, one at a time, barely waiting for one to incorporate before adding the next one. Pour EASY BAKING, DESSERTS & HERITAGE RECIPES A baker for more than 30 years, I want to encourage readers to go into the kitchen, bake away, and have fun while doing it! I'm your designated recipe finder, sharing the best ones on this blog, with simple ingredients and easy-to-follow instructions.

RECIPE INDEX

Hi, I'm Paula! A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions. LEMON SOUR CREAM POUND CAKE (WITH VIDEO!) For the cake: Preheat oven 350ºF/180°C. Butter or spray one 9x4 loaf pan. Spray or butter the pan and line the bottom with parchment if you want. It makes it easier to remove it later. In a large bowl beat butter and sour cream until smooth, about 1 minute. Add lemon zest and

mix.

EASY OATMEAL WALNUT COOKIES Line cookie sheets with parchment paper or butter the pans. In a bowl beat butter with sugars, egg, half the milk, and vanilla. Add oats, flour, baking soda (I sift it to avoid lumps) and salt. Mix just until well blended and no dry spots remain. If the mixture is dry add the

rest of

EASIEST EVER CHERRY TART Arrange the pitted cherries over the pastry base and slowly pour the cream filling evenly over the cherries. Return the tart to the oven and bake 40-50 minutes until the filling is barely firm, still jiggling slightly in the center. Cool completely on a wire rack GOOEY CHOCOLATE SHEET CAKE For the cake: Melt 1 cup butter in a small saucepan. Add cocoa and water and bring to a boil. Remove from heat. In a large bowl mix flour, brown sugar, baking soda, cinnamon, and salt. Make a well in the center and add cocoa mixture, ⅓ can (eyeball it) of the condensed milk, eggs and vanilla. Mix until the batter is smooth. BROWN SUGAR GINGER CAKE For the brown sugar loaf cake: Preheat oven to 350º. Butter a medium loaf pan, 8x4-inches or similar. In a large bowl beat butter and sugar until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder and salt. THE BEST LEMON RICOTTA PIE (ITALIAN RECIPE) The best Italian Lemon Ricotta Pie, with an easy to make sweet pastry dough and a filling full of flavor. A great recipe for Easter, Spring

brunch and

AUTHENTIC CHIMICHURRI SAUCE RECIPE (FROM ARGENTINA This is an authentic Chimichurri sauce recipe from Argentina.It's a super flavorful condiment - think garlic, parsley, red pepper flakes - that comes together in 15 minutes and is the perfect sauce for barbecued meats, sandwiches, and chorizo. ORANGE RICOTTA CHEESECAKE Beat whites for 30 seconds and gradually add the remaining HALF of the sugar while beating at medium speed. Keep on beating at high speed until it foams and triples in volume, but medium soft peaks form when the beater is lifted. With a spatula, add the EASY BAKING, DESSERTS & HERITAGE RECIPES A baker for more than 30 years, I want to encourage readers to go into the kitchen, bake away, and have fun while doing it! I'm your designated recipe finder, sharing the best ones on this blog, with simple ingredients and easy-to-follow instructions.

RECIPE INDEX

Hi, I'm Paula! A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions. LEMON SOUR CREAM POUND CAKE (WITH VIDEO!) For the cake: Preheat oven 350ºF/180°C. Butter or spray one 9x4 loaf pan. Spray or butter the pan and line the bottom with parchment if you want. It makes it easier to remove it later. In a large bowl beat butter and sour cream until smooth, about 1 minute. Add lemon zest and

mix.

EASY OATMEAL WALNUT COOKIES Line cookie sheets with parchment paper or butter the pans. In a bowl beat butter with sugars, egg, half the milk, and vanilla. Add oats, flour, baking soda (I sift it to avoid lumps) and salt. Mix just until well blended and no dry spots remain. If the mixture is dry add the

rest of

EASIEST EVER CHERRY TART Arrange the pitted cherries over the pastry base and slowly pour the cream filling evenly over the cherries. Return the tart to the oven and bake 40-50 minutes until the filling is barely firm, still jiggling slightly in the center. Cool completely on a wire rack GOOEY CHOCOLATE SHEET CAKE For the cake: Melt 1 cup butter in a small saucepan. Add cocoa and water and bring to a boil. Remove from heat. In a large bowl mix flour, brown sugar, baking soda, cinnamon, and salt. Make a well in the center and add cocoa mixture, ⅓ can (eyeball it) of the condensed milk, eggs and vanilla. Mix until the batter is smooth. BROWN SUGAR GINGER CAKE For the brown sugar loaf cake: Preheat oven to 350º. Butter a medium loaf pan, 8x4-inches or similar. In a large bowl beat butter and sugar until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder and salt. THE BEST LEMON RICOTTA PIE (ITALIAN RECIPE) The best Italian Lemon Ricotta Pie, with an easy to make sweet pastry dough and a filling full of flavor. A great recipe for Easter, Spring

brunch and

AUTHENTIC CHIMICHURRI SAUCE RECIPE (FROM ARGENTINA This is an authentic Chimichurri sauce recipe from Argentina.It's a super flavorful condiment - think garlic, parsley, red pepper flakes - that comes together in 15 minutes and is the perfect sauce for barbecued meats, sandwiches, and chorizo. ORANGE RICOTTA CHEESECAKE Beat whites for 30 seconds and gradually add the remaining HALF of the sugar while beating at medium speed. Keep on beating at high speed until it foams and triples in volume, but medium soft peaks form when the beater is lifted. With a spatula, add the NO-KNEAD FRENCH BREAD RECIPE (WITH VIDEO!) 3. Count 20 seconds and check if the dough needs more water or not. 4. Process 25 more seconds (45’’ total) and that’s it! 5. Put the soft dough in a clean bowl, cover and let proof. I use the microwave (don’t press start!) 6. Dump onto clean surface, cut and loosely

shape each piece.

THE BEST ALFAJORES RECIPE EVER Ingredients. Today we're making our beloved cornstarch alfajores, filled with dulce de leche with the sides rolled in flaked coconut.. The image above shows that the ingredients are simple, everyday staples except for maybe the cognac.. About the liquor: this recipe has a magic flavoring trio that is lemon, vanilla, and cognac (or brandy, or whisky). The synergy that results when combining EASY MOIST OATMEAL MUFFINS RECIPE Add the sugar and mix. Add the oil and egg to the oatmeal mixture. Mix everything well without beating. Add the wet ingredients to the dry ingredients and mix with a spatula or hand mixer, and only until just combined, don’t be tempted to beat it as it will result in tougher and less fluffy muffins. ORANGE RICOTTA CHEESECAKE Beat whites for 30 seconds and gradually add the remaining HALF of the sugar while beating at medium speed. Keep on beating at high speed until it foams and triples in volume, but medium soft peaks form when the beater is lifted. With a spatula, add the

LEMON SHORTBREAD

Refrigerate the whole pan, covered in plastic wrap, for 1 hour or up to 24 hours. Preheat oven to 325°F/160*C. If desired, sprinkle granulated sugar over the top before baking. Bake shortbread for 40-45 minutes, until top is dry, it has puffed a little and is beginning to

color.

THE BEST ROSEMARY GARLIC STEAK That said, I change it up a bit when I'm grilling meat indoors. So today's recipe comes with add-ons. Few ingredients. Steak: of course this is the star so buy the best you can afford, always. Rosemary: fresh is better, but in a hurry dried will certainly do. Garlic: fresh is the way because it can be chopped with the herb and salt. Butter: it gives the meat a great flavor, but oil can also be

PEAR COBBLER

For the filling: Peel, core and cut pears in chunks. Put on a 8x11-inch ceramic or glass dish, drizzle with lemon juice and sprinkle with sugar and cinnamon. Mix water with cornstarch until well dissolved and pour over pears. Mix lightly and reserve. BROWN SUGAR CHEESECAKE In a large bowl beat cream cheese, butter and sugar until completely smooth. Add molasses, vanilla, sour cream and cream and beat just until incorporated. Add eggs, one at a time, barely waiting for one to incorporate before adding the next one. Pour OTTOLENGHI'S OLIVE OIL CRACKERS In a large bowl, mix together flour, baking powder, salt and spices. Add flour, water, and olive oil. Mix with a fork first and your hands then, to form a soft dough. It needs to have a firm consistency, but add more water if too dry, a few drops at a time. Cover with plastic wrap and refrigerate for LEMON POPPY SEED BUNDT CAKE Making the cake: Preheat oven to 350°F /180°C. Butter and flour 10-cup (26cm) bundt pan (see notes below) or spray with baking spray containing flour. Refrigerate while preparing the batter. In a large bowl (or the bowl of a stand-mixer with the paddle * Skip to primary navigation * Skip to main content * Skip to primary sidebar

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I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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