Back to Baking

Several people have asked me when I will bake some more. Friends and family who are far away and ask that are really asking, “When will you bake again and post your recipes/photos on WordPress?” Friends and family who live close by, though, are really asking, “When will you bake again so that we will have something of yours to taste?” I can’t be too upset at them; it’s a compliment to my baking, after all.

Yesterday, I decided to bake, for these reasons:
1.I have new ramekins which I had not used yet,
2. In the fridge were a nectarine, a black plum, and a golden delicious apple, all waiting to be used, and
3. The temperature and humidity outside were a lot more bearable, so I did not mind turning on the oven yesterday.

I washed and cut up the three fruits.  (If you read the posting from March 5, you know that I did not pare any of the fruits.) I sautéed the fruits with nutmeg, cinnamon, vanilla extract, and bourbon.  While this mixture simmered, I made a topping of oats, gluten-free flour, pecans, cinnamon, brown sugar, and room temperature butter. At the last minute, I decided to divide the fruit mixture among three ramekins instead of two and baked the fruit crisps for 30 minutes at 350 degrees.




Would you like yours with a scoop of vanilla ice cream or a dollop of whip cream? Why not both?


Layers of Flavor Pies

It’s been two weeks since the surgery and my arm is feeling better. I still do not have full range of motion, but it’s better than it was before. I do not need the pain medicine as much as I did before, so I am also not as tired during the day. I also am getting back my appetite and so will start cooking more. I feel like making a pie, and so I will in the next couple of days. At that time, I’ll post a picture of the finished product. In the meantime, I thought I would share with you a way that I like to jazz up my pies.

Mixing complementary ingredients together makes for a flavorful food; however, layering certain foods lets the individual flavors stand out even more. I like to make pies which I call “Layers of Flavor” containing three layers of complementary deliciousness.   It is also good when there are those times that you want to draw attention away from the fact that you used a ready-made pie filling instead of making homemade pie filling.

Continue reading