Ah, yes. The age old question that plagues us all: How on earth do I keep my brown sugar from getting all hard and crumbly like some sort of fossilized molasses treat?
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4 Ways to Soften Brown Sugar (And Keep It That Way)
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Monthly Archives: October 2013
purple plum torte
This may look like an ordinary piece of plum cake, but it is not. It is a famous plum cake, so renowned that I suspect half of you out there have already made it, and the rest of you will soon commit it to memory, because this cake is like that — it is worthwhile enough to become your late September/early October staple. First published in the New York Times by Marian Burros in 1983, the recipe had been given to her by Lois Levine, her co-author on the excellent Elegant but Easy), the recipe was published every year during plum season between then and 1995, when the editor of the food section told readers they were cutting them off, and it was time to cut it out, laminate it and put it on the refrigerator door because they were on their own if they lost it. As if anyone would dare.
Amanda Hesser, who compiled and tested 1,400 recipes dating back to the 1850s, when the New York Times began covering food, the James Beard award-winning 2010 Essential New York Times Cookbook, said that when she asked readers for recipe suggestions to include the in book, she received no less than 247 for this one, and suspects that is because it’s a nearly perfect recipe. There are only eight ingredients, seven of which you probably have around and, if you took my hint earlier this week that “buttery plums” were coming later this week, you might even have the eighth. There are only four brief, simple steps, and the batter seems so simple (“like pancake batter,” says Hesser) that you might have understandable doubts about the greatness of this cake.
… Read the rest of purple plum torte on smittenkitchen.com
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permalink to purple plum torte | 86 comments to date | see more: Cake, Everyday Cakes, Fall, Photo, Plum, Summer
Low-Fat Recipes: Cranberry Apple Sauce
4.76 / 5 Stars | 15 Reviews
by Mary Beth
“A good cranberry sauce for those who are avoiding a lot of sugar, which is usually abundant in cranberry sauces. Originally submitted to ThanksgivingRecipe.com. ”
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Know a Recipe for Norwegian Primost Cheese Spread? — Good Questions
Q: Several years ago, I happened upon a woman who was making lefse and primost cheese spread — do you know of anyone that still has the recipe or makes it? My mother made it with primost brown cheese that is no longer available in US. She would cut cheese into cubes and simmer it with cream, I believe. Thanks for any info you may have.
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On Wanting To Eat Dinner in the Kitchen (So That’s What This Cure Was All About!) — Liveblogging The Kitchn Cure Fall 2013
Day 9 Task: Cook yourself a meal
I don’t need an excuse to make pizza. Seeing as how it’s my favorite food of all time, it doesn’t take much to convince me that it’s a good time to crank the oven to 500 degrees and roll out some dough. So that’s what I did for today’s task, and it might have been just another meal in the Bold home except for one thing: my husband and I ate dinner in the kitchen.
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From Tofu Kimchi to Baked Apple: 8 Recipes to Satisfy Any Dumpling Craving — Recipe Roundup
Is there anything that sounds more satisfying this time of year than a steamy bowl of homemade dumplings? Even the name carries with it a feeling of comfort: dumpling. If you’re in need of some groovy recipe inspiration involving these tiny moldable forms of dough, here are 8 recipes that have you covered:
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