Scone of the Month: Stretching dough for pandowdy

Fruit desserts are among my favorite, partly because of their wholesome coziness, as well as some of their colorful names. You have fools, grunts, slumps and crisps, and even more specifically with apples, you get dumplings, brown “betties” and pandowdies. 

I have yet to make all of these whimsically named creatures featuring . . . → Read More: Scone of the Month: Stretching dough for pandowdy

Baked Sunday Mornings: Pairing pears and plums

Plums are so unique and uniquely summer. Their subtle sweetness, spicy and floral, extends beyond that into a spectrum of flavors, depending on the type of plum or plum cross (plum/apricot, plum/cherry), with hits of tartness and soft notes of apple, berries and citrus. 

I look forward to plum season every year, our . . . → Read More: Baked Sunday Mornings: Pairing pears and plums