This Czechoslovakian specialty is my favorite topping for scones, muffins, and toast. It is sweet and richly flavored, so a little goes a long way. This makes a nice gift when given in an attractive jar. MAKES ABOUT 4 CUPS Вѕ pound pitted prunes 2 cups water ВЅ cup...
These are my favorite scones; they are light and buttery and have a delightful chewy texture from the oatmeal. You can also serve them for mid-afternoon tea along with fruit, butter, or jam. MAKES 8 LARGE SCONES 1 cup rolled oats (non-instant oatmeal) ВЅ cupВ...
I like my pancakes to have crispy edges. The secret? Put a little butter on the pan instead of oil. These pancakes are at once wholesome and light. To keep the finished pancakes hot while you cook the remaining batter, heat a cookie sheet in a 300В°F oven, and spread...
When I was in Ireland I was served soda bread in every bed-and-breakfast house I stayed in (some ten to fifteen of them), and each one was different from the last. This is my favorite version, and one that is always eaten all up in one day in our house. MAKES 1 LOAF,...
Some granolas are filled with nutritious ingredients but somehow aren't particularly appetizing. This is the best granola I've tasted. It has a deliciously sweet cinnamon flavor though not overly sweet and just the right balance of textures. It is very easy to make,...
A quick, light dish that can be prepared in any season. Pick the best fruit that you can get and strive for an attractive color combination. If you cannot get strawberries for the sauce, then try mashed banana, although the color will not be as striking. SERVES 6...
Everyone seems to have his or her own idea about which type of bread makes the best French toast. I prefer French bread sliced on the diagonal, but whole wheat bread is a close second. Both are delicious topped with warm maple syrup. SERVES 4 5 eggs в…” cup milk в…“...
This is an attractive and unusual way to serve eggs. Crisp, buttery toasted bread squares serve as shells for creamy scrambled eggs. Have everything that you plan to serve with the croustades ready when you begin. You will need about half a loaf of unsliced...
These large, fat muffins are filled with blueberries. The secret to all muffins and other quick breads is to mix just until moistened and no more. This recipe makes eleven instead of a dozen so that each muffin cup is filled right to the top. MAKES 11 MUFFINS 2 cups...
MAKES: Enough for an 8- to 10-inch tart TIME: 20 minutes, plus time to rest This contains more butter than the preceding piecrust, and an egg makes it extra-rich and perfect for tarts. You might think of this as a large cookie, and, like a cookie, it has many possible...
MAKES: Enough for an 8- to 10-inch single-crust pie TIME: 20 minutes, plus time to rest I've used this recipe and technique for years and always been pleased with the results. The crust is flaky and flavorful, and it holds its own no matter what the filling. This may...
MAKES: About 2 cups TIME: 10 minutes Essentially a streusel, this topping is like a delicate and crumbled nut cookie. It's lovely on any crisp, as well as sprinkled on quick breads, muffins, or tarts and pies before baking. Use the whole wheat flour for a more robust...