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Here’s the current selection of dozens of bundt pan designs. [1] Classic bundt served with bourbon pecan sauce (photo courtesy Spice Islands). [2] Pumpkin cake in the Elegant Party Bundt pan. [3] Gingerbread Cake in the Elegant Party Bundt. [5] Orange Bourbon Cake in the Heritage Bundt Pan ( (photos [3], [4] and [5] courtesy…
Continue reading “TIP OF THE DAY: Holiday Bundt Cakes”
[1] A conventional stuffed squash recipe: half a squash, stuffed to the brim (photos #1 and #2 © Chef Eric Levine). [2] Adding a rim of vegetables. [3] Don’t want to serve large portions? Cut the squash into rings with this recipe from FoxesLoveLemons.com. [4] Turn the entire kabocha squash into a filled “squash bowl.”…
Continue reading “Use Beautiful Squash For Beautiful Winter Squash Recipes”
[1] A rum cake bundt, heavy on the rum (photo courtesy King Arthur Flour). [2] The rum is poured onto the cake and sits overnight to sink in. This recipe adds cinnamon to the rum syrup (photo courtesy AlwaysOrderDessert.com). [3] Lots of rum syrup make this cake very moist (photo courtesy BrownEyedBaker.com). [4] This butter-rum…
Continue reading “TIP OF THE DAY: It’s Easy To Bake A Caribbean Rum Bundt Cake”
One of our favorite comfort foods is French Toast. It’s easier to make and clean up after than pancakes and waffles, and we like the eggy factor. We can eat it for any meal of the day. Yesterday we made our first Pumpkin French Toast of the season, using Pepperidge Farm’s Pumpkin Swirl Bread, a…
Continue reading “Pumpkin French Toast Recipe With Pumpkin Swirl Bread”
Forget Grandma’s chopped liver on saltines. Here’s a recipe for chicken liver crostini!
