“Biscuit” is one of those words that has a variety of meanings depending on where and by whom it’s being used. In England the term “Biscuit” is the same as what Americans would call a “cookie”. My friend Gary is originally from Scotland and when he first visited me in Orlando he was quite perplexed (and perhaps even a bit … Read More
Easy Fruit Danish
These fruit Danish pastries are easy to make and will probably taste better than a lot of the packaged pastry goods you get in your local market. These were originally done with Pilsbury refrigerated breadsticks and came from one of our entertaining classes at the Disney Institute. In the past year or so, Pilsbury has come out with “Crescent Rounds” … Read More
Vegetable Spray –What do you Say……Yeah or Nay?
Peggi, a former guest of mine recently wrote me and asked about my thoughts on the use of non-stick vegetable oil sprays. “Did I like it and would I recommend that people use it?” she asked. Most definitely! Vegetable sprays (i.e. PAM and other such brands) are great for multiple reasons. My most common use is for spraying baking … Read More
Good Eats for Breakfast in Atlanta – Part 3
The final morning of a recent trip to Atlanta I decided to try two different pastry-oriented places before hitting the road for home. I didn’t want to be too full for the drive and thought something to munch on during the drive would also ward off the boredom that sets in between Macon and Savannah (if you’ve ever driven it…enough … Read More
Not Just Custom Cakes – Amazing Cakes!
My friend Minette Rushing is the owner of a local Savannah cake shop called “Custom Cakes”. The name is straightforward enough and certainly conveys a basic concept of the work they do. However just they way that Minette doesn’t take enough credit for what she does, the name “Custom Cakes” doesn’t begin to convey the amazing cakes that they produce. … Read More
More “Bang Bang” for your Buck!
If you’re looking for something rich, sinful, and flavorful I have just the thing for you…”Butter Brickle Bang Bangs”. This an original cookie (candy?) that I created for my “Holiday Cookie” class. It started with an old recipe clipping from a newspaper. Originally it was the crumb base as I have it (graham cracker crumbs, peanut butter, butter, and powdered sugar) that was … Read More
Sugar and Spice
The past several years I haven’t had time to do as much Christmas baking as I used to but I still enjoy trying new recipes to add to my repetoire. This year a new one is a Swiss honey spice cookie called “Basler Laeckerli” from Basel, Switzerland. I found the recipe in a past Christmas issue of the King … Read More
Biscuit Bliss
Black & Blue Biscuits Recently a friend commented that despite the fact that he was born and raised in the South, and grew up cooking with his grandmother, he was somehow shorted on the all important southern “biscuit gene”. Aren’t all southerner’s supposed to be able to whip out the flour, add some lard and 10 minutes later have biscuits … Read More
Flour Power
Are you one of those people who prefer cooking to baking? Even as professional chefs go, very few openly embrace both aspects…just watch some of the cooking competition shows on TV and you’ll very likely see the “headlights in the eyes of a deer” look from more than one contestant. “Baking is too exact…it’s a science and cooking is an … Read More
“C is for Cookie”
Who can believe that August is already here?? Yikes..it seems like spring was only yesterday and now the stores are advertising “Back to School” sales and I’m trying to get in the mindset for Christmas. Lest I come across as one of those Überorganized people who plan vacations, parties and social events two seasons ahead let me dispel that myth right … Read More
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