Pastry Category
Butter cookies
Posted on January 19, 2014 16 Comments
After all the sturm und drang in my recent posts, I thought it was time for a Master baking formula. There are a few professional formulas that I can point to, which I have mastered myself, that I know are utterly fool-proof, and produce a perfect product, every single time. That is, as long as you […]
Festive autumn fruits galette
Posted on November 24, 2013 9 Comments
When I have to bring something home-made to a party, rather than have to worry about retrieving my cookware, or marking it on the bottom with my name and phone number, as I used to do, I find a way to make everything I bake (or cook) one-way. No matter how pretty the container, I […]
Savory autumn pie
Posted on November 3, 2013 16 Comments
I like to collect recipes that I can keep in my head, so if I am traveling or visiting, I can put a meal together without resorting even to the index-card ring sets that students carry in culinary school. One of the easiest and most versatile dishes I make (when I cook!) is one I […]
Mad about maple
Posted on October 27, 2013 11 Comments
My favorite flavors are butterscotch, caramel, molasses and maple, in that order. While we likely have an abundant supply of the first three, which are all based on sugar cane, a warm climate crop, maple, from the sugar maple, is rapidly becoming a scarce and precious commodity (one more casualty of global warming). As a […]
My chocolate muse
Posted on October 13, 2013 10 Comments
Continuing on with my favorite chocolate confection formulas, from last weekend, here is number two on my list. These are a light, rich, delicate but still chewy (when they are fresh) chocolate ‘cookie’ that can be made with or without regular flour, especially because the percentage of flour is very small. As cookies go, they […]
Beth Byrnes 
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