Pączki are Polish yeast raised doughnuts and are part of the traditional Fat Tuesday celebration preceding the Lent fast in America. They can be made several ways – plain or filled, dusted with sugar or powdered sugar, large or small – but they are always welcomed. Our recipe is a take on a traditional Polish [Read More...]
This show stopping dessert was created in honor of the 2014 Superbowl between the Seattle Seahawks and the Denver Broncos. We gathered the best of what we could about these two great cities and states – apples, currants, coffee – and created a fantastic apple pie that is addictive. To get real height for the [Read More...]
This very short, very flaky pastry is great for making pie crust, hand pies, and other pastries. Made easily in a food processor, it rolls out and shapes easily. Sweeter than normal pastry, this is best used for desserts and other sweet items. This recipe makes enough for one 2 crust pie.
Wondering what to do with that windfall of crisp, fall apples? This easy, delicious apple crisp, spiced lightly with nutmeg, cardamom, and cinnamon is perfect for chilly fall days. Serve it as is, or top with your favorite ice cream or a dollop of heavy whipping cream.
This classic French pastry dough is easy to work with and lends itself well anywhere! Flaky and tender, it can be rolled thin, cut into shapes, or used as a quiche crust.
The is an easy pie crust that will do in a pinch when you don’t have time or ingredients to bake a crust from scratch. Because of the slightly sandy nature and very delicate texture of the crust, you will find this crust is more appropriate as a single crust bottom for custard pies or [Read More...]