Notes about Recipes in this book

• Quick crumb coffee cake

  • ashallen on September 07, 2019

    Great coffee cake with a thick layer of delicious streusel, moist cake layer, and an excellent buttery flavor. Recipe says it's best eaten within 24 hours which is true (especially when still warm for the oven!), but it holds up well into Day 2. I've tried using yogurt vs. buttermilk, but cake texture came out heavier. I usually have light brown vs. dark brown sugar on hand so if the crumbs for the streusel topping are dry and having a hard time coming together, I sprinkle in a teaspoon of molasses thinned with a teaspoon of water to compensate for the lighter sugar. Baking soda flavor has sometimes been noticeable so I now keep the 1/2 tsp on the scant side. [Cross-post for Annual Edition/Magazine.]

• Coconut chocolate chip coffee cake

  • ashallen on October 13, 2019

    A delicious cake - very moist and rich with a crisp, flavorful crumb topping. I've made it with the mini chocolate chips and they were great, though they definitely add richness! I used bleached all-purpose flour + buttermilk. [Cross-post for Annual Edition/Magazine.]

• Indian-spiced lentils with kale

  • mfto on July 10, 2011

    used French lentils, oil instead of butter. Cooked lentils in 4 cups of water in Pressure Cooker for 10 min. Fast release. Added chopped kale. Next time will try chopping kale in processor. Set this aside and had seasoning ingredients ready for cooking just before serving. Not a pretty dish but it was very good with broiled cod and lettuce/ mango salad.