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By rahoward, on December 15th, 2020
My late Grandma Mae was the first and one of the only people I knew who made fudge from scratch. She was more known and revered for her peanut brittle (see my blog post of December 2010), but along with her famed peanut confection, laid out in dishes every year were also samplings . . . → Read More: Rounding up a variety plate of fudge
By rahoward, on November 29th, 2020
I am big fan of slice-and-bake cookies. Their make-ahead and make-as-you-need-them approach makes me happy in a holiday season crowded with recipes and goody-making possibilities. I’m also a big fan of shortbread, and if the shortbread comes in slice-and-bake form (as many of them do), I’m even more enamored.
I had saved a . . . → Read More: Cookie of the Month: Boosting flavor in a cranberry slice
By rahoward, on May 4th, 2020
I never needed a wedding (or any special occasion) to enjoy a Mexican wedding cookie. Just eating one of these buttery little orbs, its crumbly texture dusted with the cooling sweetness of confectioner’s sugar, was cause alone for celebration.
Long a fan of this cookie, a tradition in Mexico (and other places) at . . . → Read More: Cookie of the Month: Dusting up celebratory tradition
By rahoward, on February 12th, 2020
It probably sounds strange that when it comes to Valentine’s Day, I think of sugar cookies, not chocolate. Maybe I have holiday goodie dissociative disorder, but my Feb. 14 tastes run directly back to childhood, where, along with white embossed cherry suckers and chalky conversation hearts, there are sugar cookies, too, that I . . . → Read More: Cookie of the Month: Feeling the (red-hot) love via bars
By rahoward, on December 29th, 2019
Every year, as the holidays approach, I study countless cookbooks and recipes that share cookie traditions from other places, and for awhile, I’m overwhelmed in trying to choose which cookies I’m going to make. At a certain point, it gets to be too much — I get behind, and I have to narrow . . . → Read More: Traveling — via cookies — for the holidays
By rahoward, on December 24th, 2018
I love the tastes of eggnog…in more than just egg nog. That quintessential combination of cream meeting nutmeg and spice with a bottom note of rum (extract), is appealing to me in any number of things — cookies, truffles and other candies, and in the traditional holiday drink itself. So, given my . . . → Read More: Bread of the Month: Nodding toward nog in scones
By rahoward, on December 23rd, 2018
I’ve been pretty obsessed with slice-and-bake cookies for…awhile. Like many things I become obsessed with, I spend most of my time obsessing and not enough time doing. Every Christmas cookie season, it has been my aim to have a catalog of cookie logs in my freezer, ready to go, so that I would have . . . → Read More: Slicing and baking through the holidays
By rahoward, on December 2nd, 2018
I was but a wee lass when I started making toffee. My sister, about five years older than I, was in her early days of home ec class (do kids still take home ec class?) and came home one day with some stapled sheets filled with all sorts of candy recipes on them — hard . . . → Read More: Baked Sunday Mornings: Toying with toffee
By rahoward, on November 29th, 2018
In the 1990s, I had the pleasure of frequenting an Italian restaurant in the community where I lived in Southern California. It was a smallish, but lively place near a golf course, with most of its seating in a walled-in, covered patio that stayed comfortable all year long. It was here that I got hooked . . . → Read More: Bread of the Month: ‘Bubbling’ with garlic and herbs
By rahoward, on November 27th, 2018
Every year I try to try out at least one new pie recipe at Thanksgiving. Despite all our warm weather fresh ripe fruits and berries really laying the groundwork for summer to be the season of pie, it is the Thanksgiving holiday, like no other, where pies are the star on the holiday dessert table.
. . . → Read More: Poaching pears, cranberries for a festive pie
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Quotable: “People ask me: "Why do you write about food, and eating, and drinking? Why don't you write about the struggle for power and security, and about love, the way the others do?" . . . The easiest answer is to say that, like most other humans, I am hungry.”
--M.F.K. Fisher
"It was in a yellow limestone church in Stockdale, Kansas, a crossroads town, that I sat dreaming during summer Sunday sermons, not of heaven or hell, but of the good dinner to come."
--Clementine Paddleford
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