RED BERRY DESSERT – ROTE GRÜTZE

Hier geht's zur deutschen Version dieses Posts Hot summer days and ripening berries are a sure sign of "Rote Grütze" coming up on my culinary horizon. Rote Grütze (literally translated "red gruel"- sounds awful, I know!) is a fruity, refreshingly tangy dessert, made of at least two (but better more) kinds of red berries. One … Continue reading RED BERRY DESSERT – ROTE GRÜTZE →

BRIOCHE BREAD – BRAIDED INTO SUBMISSION

Our ABC challenge for June was "Brioche Bread" - we bake our merry way through Abby Dodge's wonderful book: "The Weekend Baker". I was quite pleased with Hanaâ's choice (she is the instigator of this challenge), because I like brioches.My last memory of this buttery pleasure was my daughter's graduation from the New England Culinary … Continue reading BRIOCHE BREAD – BRAIDED INTO SUBMISSION →

MUESLI ROLLS

Muesli Rolls Hier geht's zur deutschen Version dieses PostsA while ago I admitted neglecting some of my baking books, never giving them a second look, while shamelessly favoring others.To atone for my neglect, I pledged to give every book a fair chance with my "Equal Opportunity Baking" list, with one recipe from ALL of my … Continue reading MUESLI ROLLS →

MY PANTRY – VANILLA FLAVORS

Three vanilla flavors Hier geht's zur deutschen Version dieses Posts In 1891 August Oetker, a young pharmacist from Bielefeld, Germany, came up with the formula for a new kind of baking powder. Whereas the original baking powder, invented 35 years earlier, could not be stored, and, worse, had an odd aftertaste, the new "Backin" had … Continue reading MY PANTRY – VANILLA FLAVORS →