Cookies:
Every week I make an assortment of cookies. There’s
the traditional chocolate chip and coconut macaroon.
I occasionally include something different, such as
semolina with crystallized ginger and walnut/cranberry
biscotti. Cakes:
All made in a very reasonable size, six inches in
diameter. They freeze really well. Store one in the
freezer for unexpected visits from friends.
Caramel: A quite unusual dense and moist
cake, made with a caramel sauce.
Chocolate mocha rum: Moist and rich, with
lots of flavor. In my opinion, the best chocolate
cake yet.
Cream cheese fruit pound cakes: Very moist
cakes. I make them with an assortment of fruits, such
as apricot, pineapple, blueberry, and orange.
Assorted other cakes: Ginger, ginger pumpkin,
lemon, coconut, pear/walnut, and plum. All quite dense
and moist. When I make fluffy cakes they are angel
food, or sponge.
Pies:
All made from scratch, the old fashion way. Some of
the flavors are apple/peach, strawberry/apple, strawberry/rhubarb,
blueberry, pear, peach, mixed berry, pecan and pumpkin.
Many other combinations show up depending on what
is in season.
Tarts:
Fresh and baked fruit tarts with a clafuti (custard)
base. Delicious, very pretty to look at and a nice
gift for any occasion.
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