Hier geht's zur deutschen Version dieses Posts Our ABC July project was exactly what I needed to welcome summer after a rain drenched June: Blueberry Hand Pies, a recipe from King Arthur Flour. These cute portion-sized pies combine two major food groups: buttery pastry and fruit!Since our wonderful native Maine blueberries were not ripe yet, … Continue reading BLUEBERRY HAND PIES – OTHER FRUITS WELCOME!
Hier geht's zur deutschen Version dieses Posts The first time I heard about a cake called "Eierschecke", when I saw my cousin Uta's post in facebook. "Eier" is the German term for eggs, and "Schnecke" (snail)) is a common name for pinwheel shaped pastry, but I had not the slightest idea what "Schecke" meant, … Continue reading RHUBARB-EIERSCHECKE-TORTE – A DRESDEN SPECIALTY
Rhubarb Vanilla Cream Tart - a marriage of tart and sweet, with Bourbon vanillaI always liked rhubarb. It grew abundantly in our garden, and my sister, my two cousins, and I were admonished not to eat it raw - especially not the leaves - in the same way we were told not to bite into … Continue reading RHUBARB VANILLA CREAM TART
CAKE170 g butter, softened, (1 1/2 sticks)454 g rhubarb, cut on a sharp diagonal 1.5 cm/1/2 inch thick250 g sugar135 g all-purpose flour50 g whole wheat pastry flour7 g baking powder, (1 1/2 tsp.)⅛ tsp. salt0.5 tsp. orange zest1 tbsp. Grand Marnier2 eggs235 g sour cream, (1 cup) TOPPING57 g butter, melted, (4 tbsp.)60 g … Continue reading RHUBARB UPSIDE DOWN CAKE