Notes about Recipes in this book

• Lemon raspberry pudding soufflé

  • anya_sf on July 13, 2024

    I made 1/2 recipe in a 1 qt souffle dish, which was filled to the brim, but only puffed a little. This is really a pudding cake rather than a souffle, so it was fine a couple hours after baking. Baked 60 min, it was set but saucier than expected, so I'd bake it slightly longer next time. Quite tangy from the lemon and berries, it was a light, not-too-sweet dessert. I can't say I noticed the almond syrup that was brushed on top.

• Strawberry rhubarb crisp

  • anya_sf on May 31, 2020

    The crisp took closer to 45 minutes to bake. The streusel was easy to make, but did not get as browned or crunchy as I'd like and much of it sank into the very juicy fruit. The flavor was good - perfect sweetness to enjoy with vanilla ice cream.

• Apricot sorbet

  • anya_sf on June 11, 2019

    Easy recipe, nice sorbet. I scaled it down to 2 lbs apricots, which made plenty for us. Be sure to have a little extra simple syrup on hand in case your apricots are tart. My apricot puree started turning brown while I was straining it, so I recommend adding lemon juice to the puree immediately, prior to straining.

• Ginger cookies

  • anya_sf on November 20, 2023

    I baked some cookies after chilling the dough 30 min, pressing the dough balls lightly, and some the next day, not pressing down; all batches baked up very thin and chewy, with the sugar melting into the cookies rather than remaining visible. So the cookies weren't so attractive, but people loved the flavor and chewy texture. I got 43 cookies (20 g each).

• Lemon squares

  • anya_sf on November 20, 2023

    Classic recipe with lots of lemon juice to punch up the flavor. The base took 10 extra minutes to bake and had a tender, rather than crisp, texture. Topping texture was perfect: nicely set, sliced cleanly, but not too thick or heavy.

• Sticky buns

  • TinyCitiKitchen on July 19, 2023

    Warning: these heavenly buns are incredibly decadent! I brought a batch to a weekend party, where they were devoured -- with multiple comments along the line of "there's my cholesterol for the week" and "please tell me you don't make these all the time!"

• Peach streusel coffee cake

  • Alowishs on May 17, 2016

    This is incredible. Tastes amazing. It grew into the 9 X 13 perfectly, however, I wasn't convinced when putting it in. The batter is not runny, so spreading it across the bottom of the pan was arduous. Plus, only half was supposed to act as the base. Then half streusel, remainder batter, remainder streusel. The top of mine ended up being spotty with islands of cake and islands of peach. Looks weird, but tastes like heaven. Definitely make again!