The recipe for this French Apple Tart comes from ‘America’s Test Kitchen’
Food magazine covers often catch my eye.
Such was the case recently when I was browsing the racks of a newstand at the Toronto airport on my way to to visit my elderly mum in London, UK. Read more…
Joanne Yolles’s Delectable Plum Tart Is A Winner!
Joanne Yolles has long been my colleague, friend and baking buddy. Read more…
I have to share this easy-as-pie and truly delectable recipe for baked peaches and plums. I came up with it recently after buying yet another basket of exceptionally juicy and tasty peaches (it’s been a good year) at the supermarket for a mere $2.99. The medium-sized purple plums (don’t use the too-tart-for-this smaller prune plums) were also in season and on sale so this combo is a natural.
Somehow, baking these two tender fruit with just a little lemon juice and not too much sugar (I use the golden brown organic cane sugar sold in health food stores and some supermarkets) brings put their luscious flavour and enhances the sensational colours. Serve warm with your favourite ice cream.
Btw, I’ve made extra batches and am storing them in the freezer to brighten up and sweeten meals in the dark winter days and nights ahead. Read more…
