Category Archives: Eggs

Maple Pecan or Walnut Pie

Posted on April 26, 2014 by Cat

By Cat, Dec 2007; updated Sept 2008 (Photo, right, from Wikimedia Commons) Includes: 1. Maple Pecan or Walnut Pie (my adaptation of the following); 2. Quick comparison of the three recipes from which my recipe is adapted See also: 1. Pie & Tart Crusts, … Continue reading →

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Peach & Yogurt Custard Pie

Posted on April 25, 2014 by Cat

By Cat, Sept 2008 (photo, right, from Wikimedia Commons) Includes: 1. Peach & Yogurt Custard Pie (includes variation using regular custard) See also: 1. Blackberry Sour Cream Pie; 2. Peach & Berry Lattice Top Pie; 3. Fruit Kuchen 4. Peach Melba Pie; 5. Pie & Tart … Continue reading →

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Berry Lattice Top Pie

Posted on April 24, 2014 by Cat

By Cat, Sept 2008 (Pie and photo, right, by Cat) Includes: 1. Blueberry Pie, with Lattice Top Crust (9″, with modifications for 10″ and deep-dish; and modifications for blackberries, etc.) See also: 1. Blackberry & Sour Cream Pie; 2. Peach & Berry Lattice Top Pie; 3. Pie & Tart Crusts, … Continue reading →

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Rosemary-Thyme Shortbread Cookies

Posted on April 24, 2014 by Cat

by Cat, February 2008 (Photo, right, from Wikipedia, but link is lost) I know, it’s hard for some of us to think about using savory herbs in a sweet treat, but trust me, you won’t regret it. In my experience, … Continue reading →

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Apple Pie & Apple-Rosemary Pie

Posted on April 23, 2014 by Cat

by Cat, Aug 2008 (Photo, right, from Wikipedia) Includes: 1. Basic Apple Pie (9″, with modifications for 10″ and deep-dish); 2. Apple-Rosemary Pie See also: 1. Rosemary – Thyme Shortbread Cookies; 2. Pie & Tart Crusts, Pastry; 3. Pies, Tarts, Turnovers There is just nothing like a … Continue reading →

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Danish Christmas Tree

Posted on April 23, 2014 by Cat

by Cat, Dec 2012 (photo, right, from Blame it on the Food.com (1) Despite its Weinerbrød name that reflects Vienna, Danish pastry probably has its roots in the cuisine of Paris – as the Danish royalty selected their castle chefs from amongst the … Continue reading →

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Danish Pastry (Wienerbrød)

Posted on April 23, 2014 by Cat

by Cat, Dec 2012 (photo, right, from Blame it on the Food.com (1) Danish pastry is a close cousin of puff pastry, requiring the same technique of repeated rolling, folding and chilling of the dough. But Danish pastry is sweet, and … Continue reading →

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Filled Kuchens: Plum or Apricot; Cinnamon & Coffee

Posted on April 22, 2014 by Cat

by Cat, (Photo, right, by Cat) Includes: 1.  Plum or Apricot Kuchen; 2. Coffee-Cinnamon Kuchen See also 1. Butter Kuchen; 2. Fruit Kuchen. Kuchen is a German name for coffee cake.  I first learned of this wonderful treat from the Tassajara Bread Book, by Edward Espe Brown (1). There are … Continue reading →

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Butter Kuchen (German Coffeecake)

Posted on April 22, 2014 by Cat

by Cat, (Photo, right, from Wikimedia Commons) Includes: 1. Butter Kuchen; 2. Butter Kuchen, Soaked Flour Method See also 1. Plum or Apricot Kuchen; 2. Cinnamon-Coffee Kuchen; 3. Fruit Kuchen. Kuchen is a German name for coffee cake.  I first learned of this wonderful treat from … Continue reading →

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Tarte Aux Poires

Posted on April 21, 2014 by Cat

by Cat, May 2009 (Photo and tart by Cat) Tarte aux Poires is made from peeled pears simmered in sugar-water, then arranged on a crumb crust, covered with a rich custard, and topped with the sugar-water. This was the first … Continue reading →

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