The problem is, I don’t make cakes, haven’t in about 30 years. I just happen to not like cake. One of the few I do like is a sponge roll with jam, simple and light. I don’t like frosting either. So I went online to find cake recipes, and studied my cookbooks. I chose about eight different types, but none of them really excited me. Then it came to me! I’ll make an Allegretti cake.
My newest roll is chocolate. “Kakaós Csiga” in Hungarian (Chocolate Snail) Chocolate snail pastry made with bitter cocoa, butter and sugar, is everywhere in Hungary, in other countries as well actually. In Germany its called schnecken! Maybe that’s why Ken likes it. Schielka/Schnecken, it’s a stretch but his ancestry is a Polish/German mix. Legend has…
From now on, I will be making super gooey rolls. I will be amping it up until I get to the point where it’s just too much…maybe when you can go swimming in cinnamon goop? Not sure. Anyway I’m excited about them. And I’m thinking Cinnamon Sundays! Why not?
We are getting close to fleshing out the idea, the big parts are in place. Now begins the tweaking of it. The fun part. I’m excited to see how it will all come together, so I’m creating these posts as the between part of the before and after. Later I’ll dig through the archives and document the coops and changes over the years.
I didn’t have Grandmothers baking and handing down recipes. I didn’t grow up with baking and desserts. I didn’t even taste banana bread until I was married, had a couple kids and made one myself. I didn’t know how to cook when I got married. Luckily, a simple wedding gift of a cookbook, “The American home cookbook” to be exact, helped me to make edible food for my family.
I personally do not like overly sweet anything, except maybe jelly beans. I like to think of pastry as a meal that’s a little on the sweet side, easy for breakfast or brunch/lunch.
This brings me today, to three basic directions in my Pastry M.B.A.H.
(Pastry made by a Hungarian)
Kereszt Anyu is standing at the stove in her flowered apron, stirring an old ceramic bowl full of eggs with a fork. She picks up the old worn, wooden spoon, sticks it into a can, and with a quick twist, it’s heaping with pale tan, rendered pork lard. The lard is soft and beginning to…
Walking uphill is worse than down, carrying a big package makes it much, much worse, leaning forward to move up the steep incline… well, it was just too much. I picked a bit from the very corner of the loaf. It was one of those normal squarish sandwich white loaves with crust brown corners. It was a long hard climb, and I was getting hungry and that little bit didn’t help much, so I tore off some more, keeping the hole small.
The bakery wasn’t that far away, just all the way down the hill and only a quarter of the way through town. I was quite mature now, (almost 6) so I was sent to fetch our loaf of bread. With this loaf of bread, my mother made my father’s work sandwiches, and when it got…
So today, I’m experimenting with some shapes to bake in a flat pan. Some did join together, but I cut kisses into all of them for fun. So if you make the minestrone on this horrible rainy windy day, I’ve made the kissy bread.
For this season I found the cutest jute bags for gift giving. I love their practicality and good looks.
They’re a natural material, easy to re-use or regift, no environmental waste from wrapping paper or shredded plastic. We have many styles and sizes to make any gift custom and cute, plus decorations and add-ons!
Never before has my papaya jam been this rich in flavor and color. It’s just so beautiful. During the process of making the golden dumplings the other day, I thought to myself, I wish I had just plain sweet dough to eat with this superb jam. So today I’m making it!
I’m discovering just how versatile and wonderful papaya can be. Peppers add a dimension and flavor to candied papaya that has me so excited! I’ve started seed for the next round of growing and they are heavy on the hot side to take advantage of this new way of making delicious papaya preserves.