Panna Cotta

A super easy recipe with the benefit of having to be made in advance, so it is perfect for entertaining. Yummy plain, but even better served with fresh fruits. This recipe calls for half and half, but I have had very good results using reduced-fat and even fat-free milk. In Italy, this dessert is traditionally […]

Leche Flan

Traditional dessert of The Philippine Islands. In the good old days, it was made with water buffalo milk and duck eggs and formed in a metal mold called a llanera. (Manila cooks now use canned sweetened condensed milk and chicken eggs.) This is one of our most popular recipes – from when we lived in Manila […]

Basic Ice Cream

Peanut Butter Cup Ice Cream Homemade ice cream is the best. It is so easy to make and you have complete control over what goes inside. The freshest ingredients! Organic if you choose. Plan ahead – the ice cream base needs to chill overnight before processing, and then after processing, the ice cream should set-up […]

Gina’s Apple Cake

Gina makes the best apple cake ever! Sometimes she uses apples and pears. For best results use a metal pan. 2 cups sugar 1/2 cup vegetable oil 2 eggs 4 cups diced apples (peeled or not – your choice) 2 cups flour 1 tsp salt 2 tsp cinnamon 1 tsp nutmeg 2 tsp baking soda […]

Rosemary Olive Oil Cake with Lemon

The three main flavors in this cake – olive oil, rosemary and lemon – are each quite pronounced. Make this cake the day/morning before and serve at room temperature with fresh raspberries or strawberries. Whipped cream is optional. (I also enjoyed this cake unadorned, with no berries.) 2 cups all-purpose white flour 1 teaspoon Kosher […]

Ricotta Cake

Upside down or inside out? Similar to a baked cheesecake in texture, my ricotta cake is a dense dessert requiring three mixing bowls to create – but it is worth the trouble. The cake batter is poured into the bottom of a spring form pan; the ricotta batter is poured over and the layers reverse […]

White Butter Cake with Chocolate Ganache

An old-fashioned white cake with a frosting up-grade! 2 sticks unsalted butter (1 cup) at room temperature 2 cups sugar 4 eggs, at room temperature 1 cup milk or buttermilk, at room temperature (I always use buttermilk) 1 Tablespoon vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon […]

Chocolate Ganache

A good ganache recipe is useful for a variety of desserts. My version has only two ingredients – and you can make as much or as little as you need. Cooled to room temperature, the ganache can be drizzled over cakes or pastries. But when the room temperature ganache is whipped, it becomes a dreamy […]

Rustic Fruit Crostata

Cherry Crostata A crostata is my go-to dessert. Super-easy. Whole berries, sliced stone fruits and pitted whole cherries are my usual fruit choices. A mixture of blueberries and raspberries is very pretty. Use you imagination and add cinnamon or other sweet spices to enhance the fruit flavor. I like cinnamon in a peach crostata, lemon […]

Cherry Almond Crisp

The fertile orchards in the Columbia Gorge of Oregon produce some of the best cherries in the world. Sweet. Firm. Massive. Some summer weeks, they are over-flowing at every Farmer’s Market and Oregonians enjoy our favorite cherries and sample “new” heirloom varieties growers are bringing back. 1½ to 2 pounds sweet, dark cherries 1 Tablespoon […]

Lemon Blueberry Tart

Good enough for company, this lovely tangy tart comes together in a snap. I use my Pâte Brisée recipe for the crust, but in a pinch any pie crust (or ready-to-go pie crust from the supermarket) will do. I also call for a store-bought Lemon Curd – making this recipe super easy. Nice alone, or with […]

Mom’s Apple Pie

This is a very good, basic recipe for America’s Favorite Dessert, and how I make it most often. I am not a big fan of cinnamon, so you may want to use a little more in your pie. 1 recipe Butter Pie Crust (or your favorite pie pastry) Butter for brushing crust Juice of one lemon or […]

Pâte Brisée

This recipe uses a food processor to make a one-crust pastry to line a 12-inch tart pan or a 9-inch pie pan and will also work well as a rustic crostata pastry. It is similar to my Butter Pie Crust, except this recipe calls for an egg in place of ice water. Feel free to substitute-in […]

Butter Pie Crust

Use your food processor to make the best pie dough ever! The secret is to keep the butter cold and the dough chilled. 2 sticks unsalted butter, cold (half pound) 2¼ cups pastry flour, divided (or white all purpose flour) 1 tsp. salt 1/4 cup ice water (approx.) Use a food processor fitted with a […]

RV Brownies

Though this recipe is easy enough for the RV (minimal dish-washing, no electric mixer required), it is the recipe I most always use at home. The brownies are super moist and gooey. Planning a trip in the RV? Mix the dry ingredients before you leave, put them in a zip-top bag and write the recipe […]