Adapted from SJ Mercury News – originally from Emily and Melissa Elsen, “The Four & Twenty Blackbirds Pie Book”
Jan usually makes the desserts at our Sunday meals. Sometimes these desserts are within the theme of the meal. Other times they are just whatever strikes her fancy on the day. Either way, she will find a recipe that is close to what she wants and then she will adapt it “on the fly.”
Jan’s Brown Butter Pumpkin Pie
Filed under Desserts & Treats, Pies & Tarts
The primary difference between American and British scones is the sugar. British scones do not use it. While I like my scones with a hint of sweetness, I just do not like them cloyingly sweet. I add some sugar, but not a lot.
Karl’s American Vanilla Scones with Currents
Filed under bread, Breakfast, Side Dishes
Jan wanted my Karl’s Guinness Beer Bread as her carbs for dinner tonight. Looking at the recipe I posted in December I realized I had made a significant change since that time. I found that instead of white sugar my orange infused sugar makes this bread even better. With the strong beer flavor you do not taste “orange,” but the orange zest in the sugar adds a depth that is nonpareil.
Karl’s Guinness Beer Bread II
Filed under bread, Side Dishes
We had some overripe bananas in the bowl, so it is banana bread or throw them out. If you have been reading my blog, you know how I feel about wasting food. I decided that today I would make the high fat version of my banana bread, but I still have to add something I have never tried before.
Karl’s Banana Bread with Crystallized Ginger
Filed under bread, Breakfast, Side Dishes, Vegan
I have recently been making excellent scones, but why leave it at excellent? My mother, Claudia, used to make raised dough cinnamon pinwheels. These were heavy, sweet and sticky, and took hours to make. Could I make a lighter, slightly less sweet cinnamon pinwheel that I could make in much less time?
Karl’s Cinnamon Scone Pinwheels
I was planning on making my Orange-Infused American Scones with Currents this morning, but my orange sugar had disappeared. I suspect Jan, my wife, used it for something she had baked or worse decided to tidy up my kitchen, so it could be anywhere.
Karl’s Canadian Scones with Currents
Filed under bread, Breakfast, Side Dishes
I am still trying to perfect my scone recipe. The last time I made scones I was half asleep and I added four cups of flour instead of four teaspoons of baking power. Fortunately I realized my mistake before I had added the butter. To recover I simply doubled the dry ingredients and then saved half in a plastic bag in the freezer for the next time I fancied scones.
Karl’s Orange-Infused American Scones with Currents
Filed under bread, Breakfast, Side Dishes
Adapted from Obsidian Stout Brownies
Backstory: Charles Worstell, who recently passed away, loved to hold court in his local cafe. When I knew him in the 1970’s it was at the Cafe Midi. More recently it was at the Revue in the Tower District in Fresno. He would frequently bring brownies, since he loved to drink beer and eat brownies. This recipe was adapted to honor him.
Jan’s Stalwart Brownies
for Charlie the Barbarian
Filed under Desserts & Treats, Treats
Originally adapted from Sarah on AllRecipes.com
This recipe started life as a blueberry scone but over the last year I have been experimenting and changing it depending on my mood and available ingredients. I like to make these as mini scones, because everyone knows that three small scones are less fattening than one big one. Actually this is true, three mini scones may be the same as one big one, but if you ate just the one big one you might think, “I only had one! Another half isn’t going to hurt.” Whereas, if you are eating the mini scones you would think, “I won’t have another, I’ve already had three!”
Karl’s Oatmeal Mini Scones
with Orange Infused Sugar
Filed under bread, Breakfast, Side Dishes
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Miriam
Jabberwocky Stew 