4 Best Preserving cookbooks

The preserving season will be in full swing soon so I am sharing my 4 best preserving cookbooks. Each cookbook offers unique and creative recipes for preserving and information on equipment and different methods.

Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen

Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen written by Joel MacCharles and Dana Harrison of the Well Preserved website, Batch, is a comprehensive guide to expand your knowledge of preserving methods and a resource for all levels of preserving skills. Gardineria is one of my favourite recipes.  I brought a jar to a barbeque and people asked me for the recipe!

Gardiniera

My review of BATCH: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen:  The Food Bloggers of Canada Cookbook Corner

Website:  Well Preserved

The Canning Kitchen: 101 Simple Small Batch Recipes

The Canning Kitchen: 101 Simple Small Batch Recipes by Amy Bronee of  The Family Bites blog, is the first canning book I reviewed. It helped me to expand my knowledge that was limited to canning tomatoes and pears.

One of my favourite recipes in this canning book is Zucchini Sweet Relish. My family likes it on grilled Italian sausages served in a bun.  I can`t seem to make enough of it.

Sweet Zucchini Relish

My review of The Small Kitchen and Sweet Zucchini Relish Recipe:  The Food Bloggers of Canada Cookbook Corner

Website: Family Bites

Preservation Society Home Preserves: 100 Modern Recipes

I discovered the Fig Jam with Secrets recipe in the  Preservation Society Home Preserves: 100 Modern Recipes by Camilla Wynne, and it has been my favourite jam since.  Listing creative recipes such as Banana Foster Jam and  Bitters Orange Marmalade, this cookbook elevates the flavours of jams and preserves.

Fig Jam with Secrets

My review of the Preservation Society Home Preserves: 100 Modern Recipes and Fig Jam with Secrets:  My Cookbook Addiction

Website:  Preservation Society

The Preservatory: Seasonally Inspired Recipes for Creating and Cooking with Artisanal Preserves

The Preservatory: Seasonally Inspired Recipes for Creating and Cooking with Artisanal Preserves is written by Lee Murphy, proprietor of Vista D’Oro Farms & Winery and The Preservatory in BC’s Fraser Valley.  It’s a well-organized cookbook listing seasonal recipes such as Strawberry with Pistachio and Vanilla Jam and Spicy Sweet Charred Onions & Figs Jam. ( I can’t get enough figs!).  It also lists recipes for using preserves.

My review of The Preservatory: Seasonally Inspired Recipes for Creating and Cooking with Artisanal Preserves: Food Bloggers of Canada Cookbook Corner

Cookbook Shelf Worthy?

These preserving cookbooks are for both the novice and seasoned preserver. Each one lists typical and creative preserving recipes and offers tips on equipment and techniques.

I have made preserves from each one of these preserving cookbooks with much success. I suggest you add at least one of them to your cookbook collection.

The post 4 Best Preserving Cookbooks appeared first on My Cookbook Addiction.

The following post was written by Tanya Reda, my goddaughter, in memory of her mother, Connie.  Connie was my best friend since we both were 11 years old.  We shared so many experiences while growing up, including our passion for baking and cooking.  The Walnut Torta with Chocolate Whipping Cream Frosting was her signature cake. To honour her memory of her 16th year of passing, I am republishing a post that Tanya wrote sharing the history and recipe of her mother’s signature cake. Connie passed away at the age of 48 from breast cancer.

Walnut Torta with Chocolate Whipped Cream Frosting

Growing up, the walnut torta as we call it, was THE cake that was made for all family functions. To this day it remains a family favourite and the only cake my uncles ever talk about.  I can still remember watching my grandfather sitting at the kitchen table, grinding the walnuts with a hand grinder for my grandmother.  I also remember that this cake was devoured within 5 minutes of it being served.  It was so delicious that there was never any left at the end of the night.

I come from a family of bakers who are also food lovers. My mother got her love of cooking and baking from her mother, which then blossomed even more with her friend my Godmother, as they would exchange recipes, bake and cook together.  They shared many common interests, and food was one of them.

My mother always had to try everything. I can still remember in grade school, unwrapping my sandwich at lunch to find a bite taken from it. My mother would always taste our food before she sent us off with it; she even did this when we were home.  Our food had to pass her taste and quality assurance test.

As I grew older, my Godmother shared with me many stories of my mother and her involving baking and food.  From these stories and our bonding, my love of cooking and baking came to be. Now, her and I share recipes, bake together and talk about food as she once did with my mother.

Walnut Torta History

This recipe has been in the family for four generations, if not more. My grandmother got it from her aunt, she passed it down to my mother, and I have recently acquired this recipe. So, after over 10 years of not having eaten the walnut torta, I finally asked my grandmother for the recipes, as I was unable to find it amongst my mother’s recipes. She gave it to me in the typical non-written down way as one would get from their grandmother, a little bit of this and a little bit of that.

Walnut Torta – a Tribute to my Mother

The walnut torta was well liked amongst my mother’s friends as she would make it for birthdays and get-togethers. So when I told them the news that I  have the recipe, they were all anxiously waiting for me to make it. I decided to make it for friends and family for a brunch in honour of my mother’s 10th anniversary of her passing.

A tribute, and my way of thanking her for sharing her passion.

How to make the Walnut Torta with the Chocolate Whipped Cream   

The torta is very simple to make.  After a first successful attempt, I can attest that is is a no-fuss little mess recipe.

Walnut Torta Ingredients

Walnuts

The walnuts should be ground with a  Manual Nut Grinder (a hand cheese grater can be used) and not with an electric nut grinder or food processor. This ensures that the walnuts do not turn into nut butter.

Make sure the Walnut Torta ingredients are at room temperature.  It’s easier to separate the eggs when they are cold.

Chocolate Whipped Cream Frosting Ingredients

Whipping cream should be very cold.  Use Dutch Processed Brown Cocoa Powder if available. Place the mixing bowl and whip attachment of the electric mixer in the freezer until it’s time to make the frosting.

Folding whipped egg whites into walnut mixture

With a sisilicone spatula,licone spatula, fold whipped egg whites into walnut mixture until all the egg whites are incorporated.

How to bake Walnut Torta

Divide equally among 3  8-Inch Cake Pans .  Bake for 20 minutes or until a toothpick inserted in the torta layers comes out clean.  Let the torta layers cool for at least 20-25 minutes before frosting with the Chocolate Whipped Cream Frosting.

How to frost the Walnut Torta

Once the torta layers are cooled remove the first layer from the baking pan and place on a  10-inch cake board, spread the frosting on the first layer with an offset spatula , and repeat with the other two layers.

Once the last torta layer is placed on the torta, spread the icing on top and on the sides of the walnut torta with an offset spatula.

Decorate using the pipping tip of your choice and refrigerate for an hour to let the frosting set.

Once refrigerated, cut into slices with a serrated knife and serve. Pairs well with a glass of cold milk.

Walnut Torta with Chocolate Whipped Cream Frosting Recipe

Below is the recipe for my mother’s Walnut Torta with Chocolate Whipped Cream Frosting.  I hope you enjoy it as much as my family does and maybe it will be the recipe that you will pass down to your family.  Enjoy!

Print

Walnut Torta with Chocolate Whipped Cream

A treasured recipe passed down from family to family for generations.

Course Dessert

Keyword walnut torta

Prep Time 1 hour hour

Cook Time 20 minutes minutes

30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12

Author Tanya Reda

Equipment

• Manual nut grounder
• off-set spatula
• Electric mixer with paddle and whisk attachments
• 3 8-inch round baking pans
• parchment paper
• frosting bag and tip for decorating

Ingredients

Walnut Torta

• 10 eggs, separated, and at room temperature
• 1 cup white sugar
• 1 tsp vanilla extract
• 2 tsp baking powder
• 2 cups ground walnuts

Chocolate Whipped Cream Icing

• 2 cups whipping cream 35% fat
• ⅔ cup icing sugar
• ¾ cup cocoa powder
• 1 tsp vanilla extract

Instructions

How to make the Walnut Torta

• 
  
  

  Set oven to 350°F. Grease three 8 inch round pans. Line with parchment paper.

  
  
  
  
  
  
  
• In the bowl of a stand-up mixer with the paddle attachment, beat egg yolks for 2 minutes at medium speed.
  
  
  
  
• Add sugar, vanilla, baking powder until well combined.
  
  
  
  
• 
  Add ground walnuts one cup at a time until well incorporated.

  
  
  
  
  
  
  
• Beat egg whites until soft peaks form.

  
  
  
  
  
  
  
• Gently fold the egg whites into the egg yolk/walnut mixture.

  
  
  
  
  
  
  
• Fill each of the three pans with an equal amount of the batter.

  
  
  

   

  
  
  
  
  
  
  
• 
  
  

  Bake for 20 minutes.

  
  
  
  
  
  
  
• Let cool for 20-25 minutes before frosting.

How to make Chocolate Whipped Cream Frosting

• In the bowl of a stand-up mixer whip the cream with the sugar, cocoa powder and vanilla until peaks form.

  
  
  
  
  
  
  
• 
  
  

  Make sure not to over beat the cream as it will become lumpy.

  
  
  

   

  
  
  
  
  
  
  

How to assemble the Walnut Torta.

• Remove the cooled torta layer from the first pan and place on a cake board.
• Using an offset spatula, spread this layer with the frosting
  
• Remove the cooled torta layer from the second pan and place on top of the first frosted layer, and spread with frosting.
• Remove the last cooled torta layer and place on the second frosted layer.
  
• Frost the top of the last layer around the whole torta.
  
• Decorate with the frosting tip of your choice. Place covered torta in the fridge until ready to serve.
• Slice with a serrated knife.

Thank you for reading this post and being part of the My Cookbook Addiction community.

If there any cookbooks you would like me to review, I would appreciate if you mention them in the comments below.  Thank you.

Acknowledgement

The recipe for Walnut Torta with Chocolate Whipping Cream Frosting was used with permission by Tanya Reda.

Disclaimer

My Cookbook Addiction is an affiliate of Amazon.  This means I receive a small percentage of purchases made through this blog at no extra cost to you.  I only refer to products that would benefit my readers.

The post Walnut Torta with Chocolate Whipped Cream Frosting appeared first on My Cookbook Addiction.

Mother’s Day Cookbook Gift Guide

The only gift my mamma wanted for Mother’s Day was to spend time with all her daughters which was not always possible as my two sisters live out of province. There was no Skype or FaceTime at that time, but she was just as happy to hear their voices when they called her that day. I would bake her favourite apple cake to bring to her with a large bouquet of flowers to celebrate Mother’s Day together. She is no longer with us, but I still bake a cake in her memory on Mother’s Day and remember the good times we shared on that day.

Although my mamma was not a baker, she loved to browse through the baking books on my bookshelf and admire the beautiful photos of cakes and baked goods. She did not read English very well, so I used to sit down with her and explain the recipes. As she grew older, she was diagnosed with Alzheimer’s. I like to think we connected through our love of cookbooks.

The Cookbooks

So many wonderful cookbooks of different genres have been published in the past years that it was difficult for me to select just a few.  I hope one of these cookbooks will make the perfect gift for your mother.

Oven to Table: Over 100 One-Pot and One-Pan Recipes for Your Sheet Pan, Skillet, Dutch Oven, and More by Jan Scott

The Oven to Table cookbook is just what I needed while my daughters were growing up.  Jan’s one-pot recipes are easy to make that save time in the meal prep and in the after-meal cleanup.  The over one hundred adaptable recipes are packed with flavour and make an impressive presentation when brought to the table.

Sample recipes include Oven Baked Balsamic Beef and Vegetable Stew, Flat Roasted Chicken with Farro and Sour Cream Apple Slab Pie. 

Vegetables First: 120 Vibrant Vegetable-Forward Recipes by Ricardo

Ricardo combines tastes, textures and colours in the 120 recipes where vegetables are the star of the dish.  This cookbook is filled with easy to make and flavourful recipes for everyday and celebrations accompanied by beautiful colour photos.  I am very happy to include this cookbook into my collection, especially now that the English version of the Ricardo magazine has been discontinued.

Sample recipes include Asparagus and Goat Cheese Tart, Squash and Roasted Vegetables Lasagne, Tomato and Ricotta Tartlets and Swiss Chard with Veal Meatballs.

Icing on the Cake: Baking and Decorating Simple, Stunning Desserts at Home by Tessa Huff

The Icing on the Cake baking book is beautiful with captivating colour photos and amazing recipes for cakes, pies, macarons and cupcakes. It also includes step-by-step decorating tips and presentation ideas for each dessert.  If your mom is a baker, she will be thrilled to receive the Icing on the Cake baking book for Mother’s Day.

Sample recipes include Chocolate Stout Cake with Irish Cream, Victoria Sponge Cake, Molasses Pumpkin Spice Cake and Apple Blackberry Pie.

In the French Kitchen with Kids: Easy, Everyday Dishes for the Whole Family to Make and Enjoy  by Mardi Michels

I include this cookbook because as a Mom I enjoyed cooking with my daughters, and now as a Nonna, I am looking forward to cooking with my grandchildren. In the French Kitchen with Kids Mardi Michels makes it fun to cook and bake with kids.  Her recipes easy to make and result in delicious meals and desserts that make the whole family proud.  Don’t let the title fool you. though.  I learned a few techniques while I was testing recipes for my In the French Kitchen cookbook review.

Sample recipes include Bacon, Cheese and Onion Quiche, Madeleines, Ratatouille Tian and Upside-Down Apple Tartlets.

Happy Mother’s Day to all the Mamme (mothers) and Nonne (grandmothers)!

Disclosure

These cookbooks were sent to me by their publishers to review on my blog.  So far, the review of In the French Kitchen with Kids has been posted with the cookbook reviews of Oven to Table, Vegetables First and Icing on the Cake scheduled to be published within the next month or so.

As part of the Amazon affiliate program, I make a small credit when you make a purchase through a link I provide at no extra cost to you. I only write about and recommend products that I like and would benefit my readers.

The post Mother’s Day Cookbook Gift Guide appeared first on My Cookbook Addiction.

Disclosure:  The Cooking with Nonna: A Year of Italian Holidays cookbook was provided for review by the publisher for review.  The opinions expressed are my own.

My Cookbook Addiction is a participant in the Amazon Affiliate Program and earns fees from qualifying purchases. The fees will not affect the cost of the purchases.

Cooking with Nonna: A Year of Italian Holidays

The Cooking with Nonna: A Year of Italian Holidays with 130 Classic Holidays Recipes from Italian Grandmothers cookbook by Rosella Rago lists delicious Italian recipes from regions all over Italy.  The life stories and holiday memories of the Nonne (grandmothers) are captivating.  Their cooking advice and tips are invaluable.

Chapters and Recipes

First, we’re introduced to the Basic Recipes such as Pastry Cream (Crema Pasticcera) and Fig or Wine Syrup  (Vin Cotto) which will be used throughout the cookbook.

Italian Holiday Recipes 

I’ve listed sample recipes by holidays below:

New Year’s Eve and Day – Cottechino Sausage with Lentils (Cottechino con Lenticchie), No-Bake Almond San Marzano Balls (Palline di San Marzano)

Valentine’s Day – Spaghetti in Wine Sauce (Spaghetti al Primitivo), Panna Cotta with Sour Cherries (Panna Cotta con Amarene)

Carnevale – Bow Tie Fritters (Chiacchiere Baresi), Baked Figs with Almonds (Fichi Mandorlati)

Good Friday – Savory Scallion Pie (Scalcione), Tuna Pie with Tomatoes and Parsley (Pasticcio di Tonno)

Easter – Lamb with Potatoes (Tiella di Angello e Patate), Soft Easter Bread (Pane is Pasqua), Wheat Pie (Pastiera Napoletana)

Little Easter – Broccoli Rabe and Sausage Frittata (Fittata di Cime di Rapa e Salsiccia), Puglia-Style Stuffed Artichokes (Carciofi Ripieni alla Pugliese)

Thanksgiving – Butternut Squash Lasagna (Lasagne di Zucca), Sicilian Potato Pie (Gattò di Patate)

Christmas Eve

Christmas Eve was my favourite holiday growing up. My family would gather at my Zio Tony and Zia Anna’s house (who lived next door to us) along with our extended family to celebrate the Feast of the Seven Fishes. The tables were full of fish and seafood dishes lovingly prepared my aunt and uncle. As always, there was enough food to feed the neighbourhood. Everyone was welcome. After we ate, we would all sing and played card games  as we waited for midnight to open our presents.  Such great memories!

Some of the dishes included: Fried Cardoons (Cardoni Fritti), Mussels in Red Sauce (Zuppa de Cozze con Pomodoro), Fried Calamari (Calamari Fritti)

Christmas Day – Egg Drop Chicken Soup (Stracciatella), Lasagne with Tiny Meatballs (Lasagne con Polpetinne), Italian Christmas Bread (Panettone

Saint Days and Celebrations

Epiphany (January 6th) – Sweet Coal (Carbone della Benfana)

International Women’s Day)  (March 8th) – Champagne and Strawberry Mimosa Cake (Torta Mimosa)

Saint Joseph’s Day (March 19) –  St. Joshep Sfinci and Zeppole (Sfinci e Zeppole di San Giuseppe),  Mafaldine Pasta with Anchovies (Lasagne di San Giuseppe)

Saint Rocco’s Day (August 16) – Bread of Saint Rocco (Frese di San Rocco)

Halloween (October 31) and All Souls’ Day ( November 2) – Eggs in Purgatory with Polenta (Uova in  Purgatorio con Polenta), Bones of the Dead (Ossa dei Morti)

Saint Lucia’s Day (December 13th) – Taralli of Saint Lucia (Occhi di Santa Lucia), Sicilian Wheat Berry and Ricotta Pudding (Cuccia)

Celebrations

Cherries in Sweet Wine (Ciliegie con Vin Santo), Wedding Pastries (Dolci della Sposa)

Baking in the Kitchen

Since I was raised in an Italian household many of the Italian holiday recipes listed in the cookbook are familiar to me. My love for cannoli led me to choose to make the cannoli cookies. Now I love cannoli cookies.  They don’t have the same crunch as cannoli shells but you once  you bite into a cannoli cookie topped with chopped pistachios and full of cannoli flavour, the crunch becomes a distant memory.

This recipe is listed in the Christmas section of the cookbook, but like cannoli, but I can eat them anytime.  Make lots because they won’t last long.

Cannoli Cookies Recipe (Page 220)

Print

Cannoli Cookies

I didn’t think it was possible to get all the flavors of a cannoli in a single cookie, but guess what? It is! Nonna Romana and I jazzed up her classic ricotta cookie recipe with notes of orange and cinnamon, before adding some yummy pistachios and chocolate chips to the batter for crunch and texture. I love decorating these with a gorgeous, thick white glaze and different-colored candied cherries to put everyone in the holiday mood.

Course Dessert

Cuisine Italian

Keyword cannoli cookies, cooking with Nonna cannoli cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 48 cookies

Author NONNA ROMANA SCIDDURLO

Ingredients

• 1 cup (125 gr) unsalted pistachios
• 2 cups (240 gr) all-purpose or 00 flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (200 gr) granulated sugar
• 1/2 cup (1 stick or 120 gr) unsalted butter at room temperature
• 2 teaspoons vanilla extract
• 1 1/4 teaspoons ground cinnamon
• zest of 1 orange
• 1 large egg at room temperature
• 8 ounces (227 gr) whole-milk ricotta at room temperature
• 1 cup (180 gr) mini chocolate chips

Glaze

• 2 cups (240 gr) confectioners' sugar
• 3 3 tablespoons (45 ml( milk plus more as needed
• 1/4 teaspoon vanilla extract

Decorating

Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

To make the cookies:

• In a food processor, process the pistachios until coarsely chopped, 15 to 20 seconds. Transfer to a small bowl and set aside
  
• In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  
• In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, butter, vanilla, cinnamon, and orange zest. Beat for about 5 minutes on medium-high speed until fluffy.
• Add the egg and ricotta. Beat again on medium-high speed to combine
• Add the dry ingredients, little by little, and beat on medium-high speed until a dough forms. Mix in the pistachios and chocolate chips.
• Using a tablespoon (15 g), portion the dough, roll it into balls, and place 2 inches (5 cm) apart on the prepared baking sheet.
• Bake for 10 to 12 minutes. The bottoms of the cookies should be slightly brown. Cool completely before glazing.

To make the glaze:

• In a medium bowl, mix together the confectioners’ sugar, milk, and vanilla until a smooth glaze forms. Add less milk for a thicker glaze or more for a thinner glaze. Spoon the glaze over the cookies and decorate with chopped pistachios and candied cherries as desired.

Cookbook Shelf Worthy?

What makes the Cooking with Nonna: A Year of Italian Holidays: 130 Classic Holiday Recipes from Italian Grandmothers endearing to me is not only the traditional Italian recipes but the holiday memories the Nonne (grandmothers) share which invoked feelings of nostalgia remembering the good times I had celebrating with my Nonne. They’re both gone now, but I still have childhood memories of watching my Nonna Giuseppina from Molise forming cavatelli at the speed of light, and my Nonna Rosa from Sicily making her famous caponata. I look forward to making holiday cooking and baking memories with my grandchildren when they are older.

To quote Rossella Rago’s Nonna Romana:

“Figlia bella de Nonna, durante le feste si creano i ricordi più belli”. (Throughout the holidays, the most beautiful memories are made).

For more Italian recipes, visit the Cooking with Nonna website or watch Rossella’s popular web cooking show, Cooking with Nonna. 

Thank you for reading the Cooking with Nonna: A Year of Italian Holidays cookbook review.  Don’t forget to subscribe to the  Cookbook Addiction newsletter.  The spring issue will feature upcoming cookbooks and a cookbook giveaway!  If you have any suggestions for future cookbook reviews, please send me a message on My Cookbook Addiction Facebook page.

Cookbook Details:

Cooking with Nonna: A Year of Italian Holidays

Author:  Rossella Rago

Publisher:  Race Point, an imprint of The Quatro Group

Hardcover:  256 pages

Acknowledgement

Recipe and photo excerpts reprinted with permission from Cooking with Nonna: A Year of Italian Holidays: 130 Classic Holiday Recipes by Rosella Rago, Race Point Publishing 2018. Text Rossella Rago 2018. Photography Colin Cooke 2018.

Disclosure

The Cooking with Nonna: A Year of Italian Holidays cookbook was provided for review by the publisher for review.  The opinions expressed are my own.

My Cookbook Addiction is a participant in the Amazon Affiliate Program and earns fees from qualifying purchases. The fees will not affect the cost of the purchases.

The post Cooking with Nonna: A Year of Italian Holidays Cookbook Review appeared first on My Cookbook Addiction.

Authentic Italian Desserts

Authentic Italian Desserts: 75 Traditional Favourites Made Easy is written by Rosemary Molloy, author of the food blog, An Italian in My Kitchen.  Rosemary is from Toronto, Canada and has been living in Rome with her husband for the past 25 years.  She has embraced the Italian culture and shares her passion for Italian baking in her debut cookbook.

She includes recipes for favourites such as Pan de Spagna (Sponge Cake), Cantucci alle Mandorle (Almond Biscotti), Ciambelline al Vino (Wine Cookies), Crostata Classica alla Marmellata (Classic Jam Pie), Torta di Mele (Apple Cake) as well as seasonal and regional recipes.

Contents

Introduction

Chapters and Sample Recipes

The recipes are well-written and easy to follow with the ingredients listed on the left and baking instructions on the right. Measurements are listed in decimal and metric, and titles are listed in Italian and English.  Colour photography throughout the cookbook is stunning.

Dolci del Mattino (Breakfast Sweets)

• Ciambella del Mattino (Morning Bundt Cake)
• Biscotti della Prima Colazione (Italian Breakfast Cookies)
• Pan Gocciolo (Chocolate Chip Buns)

Torte (Cakes)

• Torta di Pere (Pear Cake)
• Torta Paradiso (Paradise Cake)
• Torta di Mele (Apple Cake)
• Pan di Spagna (Sponge Cake)

Biscotti (Cookies)

• Cantucci alle Mandorle (Almond Biscotti)
• Ciambelline al Vino (Wine Cookies)
• Brutti ma Buoni (Ugly but Good Cookies)

Crostate (Pies and Tarts)

• Crostata alla Marmellata (Classic Jam Pie)
• Crostata alle Mandorle (Almond Pie)
• Crostatine al Doppio Cioccolato (Double Chocolate Tarts)

Plumcake e Brioche

• Plumcake al Cioccolato e Coco (Chocolate and Coconut Sweet Bread)
• Plumcake con Yogurt al Limone (Lemon Yogurt Sweet Bread)
• Brioche Facile e Soffice (Easy and Soft Brioche)

Pasticcini (Pastries)

• Ciambelle (Doughnuts)
• Mille Folgie con Crema all’Arancia (Puff Pastry with Orange Pastry Cream)
• Meringa Italian (Italian Meringue)

Le Freschezze (Chilled)

• Budino al Cioccolato (Italian Chocolate Pudding)
• Crema di Limoncello (Lemon Cream Liqueur)
• Gelato al Melone (Cantaloupe Gelato)

Di Stagione (Seasonal)

• Bigne di San Giuseppe (St. Joseph Cream Puffs)
• Chiacchiere de Carnevale Fritte (Fried Fritters)
• Croccante alle Mandorle (Almond Crunch)

Regioni (Regional)

• Sicily: Cannoli Fritti (Fried Cannoli)
• Lazio:  Castagnole alla Ricotta (Ricotta Sweet Balls)
• Capri Island:  Torta Caprese (Capri Cake)

In My Kitchen

I made the Ciambella del Mattino (Morning Bundt Cake) to have for breakfast with my coffee.  It’s simple to make, tastes delicious, and I enjoyed every crumb of every slice without any guilt.

Did you know that Plumcake does not contain any plums? Rosemary describes it as being between a pound cake and a sweet loaf. I used plain yogurt for Plumcake con Yogurt al Limone (Lemon Yogurt Sweet Bread) and it still had a nice lemony flavour.  It’s not too sweet and can be served for breakfast or for a snack, glazed or unglazed.

Torta di Mele (Apple Cake) Recipe (Page 48)

My Sicilian mother was not a baker, but she loved apple cake so much that she learned how to make it. That was the only cake I remember her making and it was delicious.  It’s also the first cake I learned how to make from scratch.  It seems that every Italian baker has a Torta di Mele recipe in their baking repertoire and in addition to my mother’s apple cake recipe, this one has been added to mine.  Filled with chopped apples and flavoured with cinnamon, it’s was so good that I also ate it for breakfast.

Print

Torta di Mele (Apple Cake)

Of all the Italian cakes, this is probably the one everyone makes. My husband calls

it the mother of all Italian cakes. Once fall hits, this is the cake of the moment. I

love it made with Golden Delicious apples and served with a cup of tea.

Course Dessert

Cuisine Italian

Keyword apple cake

Servings 1 8-9 inch (20- or 23-cm) cake

Author Rosemary Malloy

Ingredients

• 1 3/4 (175 g) all-purpose flour
• pinch of salt
• 1 1/2 tsp (6 g) baking powder
• 3 medium apples
• juice of 1 lemon divided
• 1 tsp ground cinnamon, divided
• 3 large eggs, separated
• 1 cup + 1 tbsp (204 g) granulated sugar, divided
• 1/4 cup + 1 tbsp (86 g) butter, softened
• 3/4 cup` + 1 tbsp (195 ml) 2% milk, plus more as needed

Instructions

• Preheat the oven to 350°F (177°C), then grease and flour an 8- or 9-inch (20- or

  23-cm) cake pan.

  
  
• In a medium bowl, whisk together the flour, salt and baking powder.

  
  
• Peel the apples, then chop 2 apples into bite-size cubes and put them in a small

  bowl. Toss the apple cubes with two-thirds of the lemon juice and two-thirds of

  the cinnamon.
• Thinly slice the remaining apple and put the slices in another small bowl. Toss the

  apple slices with the remaining one-third lemon juice and the remaining one-third cinnamon.
• In a medium bowl, beat the egg whites until stiff , 2 to 3 minutes.
• In a large bowl, beat the egg yolks and 1 cup (192 g) of the sugar on medium

  speed until combined, about 2 minutes. Add the butter and beat for 2 minutes.

  Beat in the milk and add the flour a little at a time, beating between each addition,

  until completely combined.
• Fold in the egg whites and when the mixture is well

  combined, fold in the chopped apples. Pour the batter into the prepared cake pan,

  top the batter with the sliced apples, brush the apples with a little additional milk

  and sprinkle them with the remaining 1 tablespoon (12 g) of sugar.
• Bake the cake

  for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

  Let the cake cool before serving.

If you like Italian desserts, you must add Authentic Italian Desserts to your cookbook collection.  The recipes reflect traditional Italian rustic recipes that are delicious and easy to make.   Having been raised in an Italian household, I am familiar with quite a few recipes in the this cookbook, but since Italian desserts differ from region to region, I discovered many more recipes that I am looking forward to bake.

Acknowledgement

Reprinted with permission from Authentic Italian Desserts by Rosemary Molloy, Page Street Publishing Co. 2018. Photo credit: Rosemary Molloy.

Disclaimer

The Authentic Italian Desserts cookbook was sent to me by Page Street Publishing Co. for review.  The opinions are my own. As an Amazon affiliate I receive a small fee whenever you purchase products though links listed in this post. This will not affect the amount of the item. I only  include links to products that would benefit my readers.

The post Authentic Italian Desserts Cookbook Review with Apple Cake Recipe appeared first on My Cookbook Addiction.

Sweet Maria’s Italian Desserts

The Sweet Maria’s Italian Desserts cookbook by Maria Bruscino Sanchez shares recipes for Italian and Italian-American casual and classic cookies, cakes and tarts.  I have made cookie recipes from this Italian desserts cookbook so far such as Orange Drop Cookies and Amaretti,   but the Fig and Walnut Biscotti recipe is one of my favourites.

Traditional, Classic and Holiday Italian Desserts

After the  Introduction to ingredients, equipment and basic baking techniques, there are chapters that include recipes for  Cookies, Cakes, Pies and Tarts, Pastry, Sweet Breads, Frozen Desserts, Fruit Desserts, Other Favourites and Dessert Sauces.

These chapters include well-written and easy to follow that include  traditional recipes made with fresh and available ingredients such as:

Orange Drop Cookies (Anginetti d’Arancia), Amaretti, Traditional Cannoli, Sicilian Cassata, Tiramisu, Rum Sponge Cakes, Specialty Sweet Breads such as Panetttone and Pan di Pasqua,  Polenta Cake, Italian cheesecakes, Fruit Tarts, and the festive Christmas Tart (Crostata di Natale) with a sweet cranberry and walnut filling, English Trifle with Strawberries and Marsala, and Neapolitan Cake.

Fig and Walnut Biscotti Recipe

Fig and Walnut Biscotti, one of the Italian fig cookie recipe found in the Cookies chapter, is a mixture  of figs and walnuts scented with cinnamon making your kitchen smell heavenly while baking them.  I make these biscotti every year during the holidays  They make an impressive addition to any holiday gift basket or holiday table.

5.0 from 1 reviews

Fig and Walnut Biscotti

 

Print

Author: Maria Bruscino Sanchez

Recipe type: Desserts

Cuisine: Italian

Ingredients

• 1 1l2 cups flour
• 2 teaspoons baking powder
• 1 cup sugar
• 2 teaspoons cinnamon
• ½ teaspoon salt
• ⅔ cup walnut halves
• ⅔ cup coarsely chopped dried figs
• 2 eggs
• 2 teaspoons vanilla
• 1 egg for egg wash

Instructions

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine flour, baking powder, sugar, cinnamon, salt, walnuts, and figs. Stir until blended. Make a well in the center.
3. In a separate bowl, mix the 2 eggs and vanilla with a wire whisk. Add the eggs to the well. Stir with a wooden spoon. Turn out dough onto a lightly floured surface. Knead until dough is blended.
4. Divide dough in half. Roll into two loaves, about 12 inches long. Place the loaves on a parchment-lined cookie sheet, spacing them 3 inches apart.
5. In a small bowl, beat remaining egg with a fork. Using a pastry brush, brush the beaten egg on top of the fig and walnut loaves.
6. Bake for 20 to 25 minutes, or until golden brown.
7. Remove from the oven.
8. Carefully remove hot fig and walnut loaves from the cookie sheet and place on a cutting board. While warm, slice the loaves diagonally into ½-inch-wide slices.
9. Place slices in a single layer on the cookie sheet. Return to oven for 15 to 20 minutes, or until lightly browned. Remove cookies sheet from the oven. Cool fig and walnut toasted biscotti on wire cooling rack. Store in an airtight container.

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3.5.3217

Cookbook shelf worthy?

Sweet Maria’s Italian Desserts: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites has been part of my cookbook collection for a few years now.  I wish there were photos of the desserts instead of a few illustrations but then even without the photos, the recipes speak for themselves.

Sweet Maria’s Bakery

Maria is the owner of Sweet Maria’s Bakery located in Conneticut where she and her family bake Italian desserts daily and offer all occasion cakes, cookie trays and corporate gifts.

Product Details

Sweet Maria’s Italian Desserts
Author:  Maria Bruscino Sanchez.
Softcover: 159 pages
Publisher: St. Martin’s Press, LLC
ISBN:  978-0312241339

Acknowledgement

Fig and Walnut Biscotti Recipe from SWEET MARIA’S ITALIAN DESSERTS, by Maria Bruscino Sanchez. Copyright © 2008 by the author and reprinted by permission of St. Martin’s Press, LLC.

Disclosure

The Sweet Maria’s Italian Desserts cookbook was sent to me by St. Martin’s Press, LLC.  All the opinions are my own.

As an Amazon affiliate I receive a small fee whenever you purchase products though links listed in this post.  This will not affect the amount of your purchase.  I only include links to products that would benefit my readers.

The post Sweet Maria’s Italian Desserts Cookbook Review Featuring Fig and Walnut Biscotti Recipe appeared first on My Cookbook Addiction.

The Cooking Ladies: Let’s Get Grilling Cookbook

The Cooking Ladies: Let’s Get Grilling cookbook by Phyllis Hinz and Lamont Mackay is a culinary travelogue that lists intriguing stories of the towns and people they met and delicious recipes of their travels across North America.

Chapters and Recipes

There is a variety of recipes for grilling steak, burgers, sausage, fish, lamb, game, pizza, sandwiches, vegetables, sauces and even desserts.  Chapters also include Hot Tips from the Cooking Ladies, an Internal Temperature Guide, and How to Turn a Gas Grill into a Smoker.

One of my favourite recipes is the Rocky Point Shrimp Cocktail made with spicy clamato juice, chopped veggies and grilled shrimps.

The Cooking Ladies Let’s Get Grilling Cookbook Review

You can read my entire review of On The Road with the Cooking Ladies: Let’s Get Grilling that includes a recipe for Marinated Sirloin Steak on the Food Bloggers of Canada website.

Is it cookbook shelf worthy?

Whether you grill or use a smoker, you’ll want to have this cookbook on your bookshelf.

Acknowledgement

A copy of The Cooking Ladies Let’s Get Grilling cookbook was sent to me by Whitecap Books.

Disclaimer

As a participant in the Amazon Affiliate Program, My Cookbook Addiction receives a small commission of purchases made through the links provided at no extra cost to you.

The post The Cooking Ladies Let’s Get Grilling Cookbook appeared first on My Cookbook Addiction.

In the French Kitchen with Kids: Easy, Everyday Dishes for the Whole Family to Make and Enjoy by Mardi Michels is the perfect cookbook to introduce kids and adults to French cuisine. Twice a week Mardi teaches French cooking at an all-boys school as part of their after school club program and discovered that kids can, and love to cook. Her passion for cooking shines through in her first cookbook. She is also the author of  the popular Eat Live Travel blog.

Chapters and Recipes

Reading through the Introduction Chapter I learned that initially Mardi had organized technology-based programs and how she was inspired to teach the boys French cuisine instead. The chapter on Top Tips for Cooking with Kids made me reflect back to the times when I cooked with my young daughters and how I should have followed tip number 3: ‘Demonstrate, not do’ more often. The Equipment in the French Kitchen chapters lists everything from pantry items to kitchen gadgets.

The seven chapters: Breakfast (Le petit déjeuner), Lunch (Le déjeuner), After-School Snack (Le goûter) Dinner (le diner), Dessert (Le dessert), Special occasions (Pour les grandes occasions) Basic pastry recipes (Recettes de bas pâstisserie) lists easy-to-follow recipes such as:

• Quick Croissants (croissants), Individual Baked Eggs (ouefs en cocotte), Breakfast rolls (petits pains au lait
• Bacon, Cheese and Onion Quiche (quiche aux lardons, fromage et oignons), Creamy Vegetable Soup (Velouté de legumes), Cheesy Pasta Bake (Gratin de pâtes au jambons)
• Choquettes, Madeleines, Traditional Macarons (Macarons à l’ancienne)
• Steak with Oven-Baked Fries (Steak frites), Crunchy Fish Cakes (Croquettes de poisson), Cheesy Scalloped Potatoes (Gratin Savoyard)
• Upside-Down Apple Tartlets (Mini tartes Tatin), Crème caramel, Chocolate Mousse (Mousse au chocolat)
• King Cake (Gâteau des rois brioche, Crêpes, Chou Puff Tower (Pièce Montée)
• Choux Pastry (Pâte à choux), Sweet Shortcut Pastry (Pâte Bisée), Simple Brioche dough (Pâte à brioche)

The recipes are well written and easy-to-follow with the ingredients listed on the left of the page and instructions on the right. Some recipes include time-tables, tips and tidbits of information. The stunning photos are beautiful.

Recipes  I made

 French Loaf (Pain français facile) Page 25

Because I love bread and think it should be in a food group of its own, I made the No Knead French Loaf from the Breakfast (le petit déjeuner) Chapter. This recipe requires minimal hands-on time but yet it produces two loaves of bread with a beautiful golden crust and soft crumb. Next time I will make slashes across the loaves deeper before baking them to make them more visible.

Grilled Ham and Cheese Sandwich (Croque-Monsieur) Page 44

A couple of years ago, I had a Croque-Madame (a Croque-Monsieur topped with a fried egg) at a French café in Paris. While I was savoring every morsel, I remember thinking that not only was I in Paris, but I was eating one of the most delicious sandwiches I have ever tasted! I have made Croque-Monsieur several times since then, but not until I made this recipe did I succeed to capture that flavour.

The Croque-Monsieur sandwich is made with country-style bread slices, butter, béchamel sauce, sliced ham and grated cheese. Once grilled, more béchamel sauce and cheese is added on the top and then it`s placed under the broiler bubbly.

In the headnote of this recipe, Mardi does mention that eating sandwich will instantly transport you to a French café, and she is right.
.

Ratatouille Tian (Tian) Page 108

This recipe is one of the three versions of Ratatouille recipes listed in the Dinner (le dîner) Chapter. It`s an easy recipe to make and the presentation of the sliced eggplant, zucchini and tomatoes makes a lovely presentation. The sprinkling of Herbs of Provence adds to the flavour.

Ratatouille Tian

 

Print

Prep time

25 mins

Cook time

75 mins

Total time

1 hour 40 mins

 

You may not know what a tian is, but if you’ve seen the movie Ratatouille, you’ll be familiar with a version of this presentation of vegetables sliced thinly, cooked and served in an elegant stack. The dish you see in the movie was created by Chef Thomas Keller (of The French Laundry, among other restaurants), who was a consultant for the movie. My version of those stacked vegetables is a little easier for younger or novice cooks to assemble, but once you’ve mastered it, you’re well on your way to creat- ing restaurant-worthy ratatouille! It’s important to choose vegetables that have a similar diameter so they stack evenly in the baking dish.

Author: Mardi Michels

Cuisine: French

Serves: 2 servings

Ingredients

• 1 small (31/2 oz/100 g) yellow onion, thinly sliced
• 2 cloves garlic, minced 2 tablespoons olive oil
• ½ teaspoon flaky sea salt
• Freshly ground black pepper, for seasoning
• 2 baby or 1 small (7 oz/200 g) eggplant, thinly sliced
• 1 medium (5 oz/150 g) zucchini, thinly sliced
• 3 Roma tomatoes (10 oz/300 g), thinly sliced in rounds
• ½ teaspoon dried Herbes de Provence
• Olive oil, for drizzling
• Flaky sea salt and freshly ground black pepper, for seasoning
• 
  

Instructions

1. Preheat the oven to 400˚F (200˚C).
2. Place the onion slices and minced garlic in the bottom of a 5- x 7-inch (13 x 18 cm) baking dish. Sprinkle with 1 tablespoon of the olive oil, the ½ teaspoon flaky sea salt and some freshly ground black pepper.
3. Stack the eggplant slices upright against the long side of the dish so
4. they are slightly overlapping each other. They should be quite tightly packed. Follow with a row of zucchini slices, arranged in the same manner. Next, make a row of tomato slices.
5. Continue in this manner until you have no more vegetable slices left.
6. You should have enough vegetable slices and room to make at least two rows of each vegetable.
7. Drizzle 1 tablespoon of olive oil over the vegetables, sprinkle with the
8. Herbes de Provence, cover the dish with aluminum foil and bake for 45 minutes.
9. Remove the foil from the dish, drizzle with a little more olive oil and
10. bake, uncovered, for a further 20 to 30 minutes, until the vegetables are cooked through.

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3.5.3217

Will it stay on my bookshelf?

Although I did not make any of the recipes with tiny hands helping me (my two daughters are adults and my granddaughter is still a baby), I really enjoyed cooking from this cookbook. Mardi’s simplistic approach teaches young cooks necessary basic life skills.

I have many recipes left to make so it will stay on my bookshelf. Hopefully, one day I will be making recipes from In the French Kitchen with Kids with my granddaughter.

Product Details

In the French Kitchen with Kids: Easy, Everyday Dishes for the Whole Family to Make and Enjoy
Author: Mardi Michels
Softcover: 184 pages
Publisher: Appetite by Random House
ISBN: 978-0-14-753077-6

Excerpted from In the French Kitchen with Kids by Mardi Michels. Copyright © 2018 Mardi Michels. Photography © Kyla Zanardi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Disclosure
In the French Kitchen with Kids was sent to me for review by Appetite Random House. The opinions are my own.

As part of the Amazon affiliate program, I make a small credit when you make a purchase through a link I provide.  This is at not extra cost to you.  I only write about and recommend products that I like and would benefit my readers.

The post In the French Kitchen with Kids Cookbook Review appeared first on My Cookbook Addiction.

The A Thyme and Place: Medieval Feasts and Recipes for the Modern Table cookbook by Tricia Cohen and Lisa Graves, brings us back to the Medieval Ages traditional feasts and holidays where food was the centre of each celebration. The original recipes, suited to the different feasts, were made with ingredients that are difficult to find today. Tricia and Lisa modernised the recipes to which they share in this stunning cookbook.

A Thyme and Place contents

The Introduction explains how the recipes are organized, the Medieval daily diet, food preparation, etiquette, liqueurs and spices.

Basic Recipes lists how to make pasta, jam with bacon, savory pie crust, parsley oil and girdle crackers.

Medieval Holidays and Feasts

Besides familiar holidays such as St. Valentine’s Day, April Fool’s Day, Shrove Tuesday, Easter, Halloween and Christmas, others such as Twelfth Night (January 5th or 6th), Plough Monday (Monday after January 6th), St. Swithin’s Day (July 15th), were also celebrated. Pig Face Day (September 14),  which has quite an interesting history, is still celebrated in Avening, England.

A Thyme and Place recipes

The recipes in this cookbook are beautifully illustrated and adapted from Medieval cookbooks and manuscripts for modern day cooking.

The recipes are preceded by their history and date of celebration, and include fun facts and tidbits of information.  They’re easy to follow with the ingredients listed on the left of the page directions on the right.

Sample recipes include: Fool’s Paradise Onion Soup (April Fool’s Day), Virile Chickpeas (St Valentine’s Day), Fried Pork Balls with sage crème (Pig Face Day), Roasted Goose with honey glaze and figs (Michaelmas), I Do Scallops with Pea Puree (Medieval Wedding), and Short Rib Lasagne (Christmas).

Tested Recipes

Virile Chickpeas,  St Valentine’s day

In the Middle Ages, chickpeas were consumed to improve people’s sex lives, so were goat meat, sparrow brains and wine. Chickpeas are one of my favourite legumes. This recipe was easy and quick to make.  Chickpeas and spinach, served with cheddar and parsley, makes a delicious, hearty meal.  Virile Chickpeas is one dish  I will make this again, but add more chicken stock next time.

Pan Seared Scallops and Pea Purée, Medieval Wedding

Pan Seared Scallops with Pea Puree Recipe

Pan Seared Scallops with Pea Puree

 

Print

A delicate dish for delicate situations.

Author: Tricia Cohen & Lisa Graves

Ingredients

• 1 tablespoon unsalted butter
• 1 clove of garlic, minced
• 2 fresh mint leaves, chopped
• 1 cup sweet peas, thawed if you are using frozen peas
• ½ cup chicken stock
• 2 tablespoons grated cheese (we used pecorino)
• 3 tablespoons mascarpone
• Salt and pepper, to taste
• 6-8 large scallops
• Unsalted butter and olive oil for searing

Instructions

1. Cooking the puree![b]
2. In a saucepan, heat 1 tablespoon of butter on medium heat, until melted. Add the garlic and mint. This will be incredibly aromatic. Once the garlic softens, not browns, add the peas and chicken stock.
3. When the peas warm and soften, add the cheese and stir. Using a hand mixture, or blender, puree the pea mixture until smooth.
4. Add the puree back onto the heat, medium low, and then add the mascarpone. Salt and pepper to taste.[b]
5. Cooking the scallops![b]
6. Pat the scallops dry, and remove any remaining muscles with your fingers. Generously sprinkle the scallops with salt and pepper. Swirl olive oil around the pan. The pan should be big enough to fit all your scallops comfortably.
7. Heat a pan on medium-to-medium high heat. Place the scallops on the hot pan. The secret to searing scallops is to leave them alone! Allowing 3-4 minutes for each side will brown to scallops nicely.
8. This is an optional technique that yields delicious results. Once you flip the scallops over to cook the other side, add a few pats of cold, unsalted butter. This gives the scallops a nice finish and golden color to serving side. You can also, when adding the butter, incorporate fresh herb or spice. Our favorite spice with scallops is ground coriander.
9. Place the scallops on a plate, buttered side up, with the pea puree. You can serve the scallops beside the puree or serve over. Your preference. We served the scallops on the puree, with a bit of mint sprinkled on top.

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3.5.3217

Bookshelf Worthy?

Whenever I review a cookbook, I always discover something new, be it a technique, ingredient or tradition. In A Thyme and Place, I learned about  the history of the Medieval feasts and their recipes.  I found the read quite captivating.  It’s definitely staying on my bookshelf.

A Thyme and Place: Medieval Feasts and Recipes for the Modern Table

Authors:              Tricia Cohen & Lisa Graves

Publisher:           Skyhorse Publishing

Illustrations:      Lisa Graves

Cover Design:     Jane Sheppard

ISBN: 978-1-5107-0253-0

Where to Purchase

The  Thyme in Place cookbook  can be purchased online on Amazon and The Book Depository which offers world-wide free shipping.

About the Authors

For information about the authors, please visit the Thyme Machine Cuisine website.

Acknowledgement

Excerpted from A Thyme in Place: Medieval Feasts and Recipes for the Modern Table Copyright 2016 © Tricia Cohen and Lisa Graves.  Used with permission from Skyhorse Publishing. All rights reserved.

Disclaimer

The A Thyme and Place cookbook was sent to me for review by Skyhorse Publishing.  As usual, the opinions are my own. This post contains an affiliate link.

The post A Thyme and Place cookbook review appeared first on My Cookbook Addiction.

After years of cooking and baking, my kitchen is pretty much well stocked. The cupboards and drawers are filled with baking pans, cooking pots and utensils of all shapes and sizes. The overflow is stored to a designated kitchenware area in the basement where my daughters go to ‘shop’ in case they find a kitchen item they might need.  Then, there is my collection of bowls made of glass, stainless steel and stoneware in different sizes. They’re an integral part of my cooking and baking rituals.

Mason Cash Bowls

And then I saw Mason Cash bowls being used in the Downton Abbey kitchen by Mrs. Patmore and by the Great British Bake-Off contestants. The design was so appealing that I knew I had to have them in my kitchen, so I jumped at the chance to review one when the opportunity presented itself.  I received a lovely 12-inch classic Cane design bowl and when I held it my hands, I knew it was the ONE for me.  The original Cane design, made of glazed earthenware, was first produced by Mason Cash in England in 1901 and has been a popular choice of mixing bowls since then.

I found the Mason Cash bowl easy to grip while mixing and it does not slide on the counter.  I have used  it for make bread, proofing dough, and mixing cake batter, muffins, and cookie batters.  It is also dishwasher, microwave, freezer and oven safe.  I have put it in the dishwasher, used it in the microwave to melt butter, and in the oven for proofing dough without any incidents.  I was so happy with the functionality of this Mason Cash bowl, that I purchased an 8-inch bowl and a ten-inch bowl in the same design to replace my current bowls which ended up in the designated kitchenware area in the basement.

Mason Cash bowls also come in an array of beautiful colours. I was fortunate to find the two I bought at HomeSense. To find more information about the Mason Cash bowls and all their other beautiful kitchenware, please visit the Mason Cash website.

Mason Cash bowls can be purchased on Amazon.ca  and Amazon.com online stores and kitchen specialty stores.

Earlywood handcrafted wooden utensils

After reading a review on Earlywood wooden utensils, I immediately ordered an Earlywood large ladle because it reminded me of my mother’s wooden spoons.   She got good use out of those spoons, and not just by stirring sauce.  Being my mother’s daughter,  I also have a few wooden spoons that I use only for cooking, but they do not compare to the quality of the wood that are used to handcraft the Earlywood utensils.

My choice was a large ladle made with jatoba wood.  It’s smooth, polished, beautifully handcrafted and easy to hold. I was so impressed with the quality and the craftsmanship  that I also purchased the Trifeca and Small Spreader sets for myself and as gifts.

The wooden utensils are easy to maintain and come with a small scrubber.  They are not to be soaked in water, handwash only and periodically treated with mineral oil that you can purchase at the Earywood website

Some other wood choices are:  bloodwood, Mexican ebony or hard maple wood. These  beautiful  handcrafted utensils, with proper maintenance, can be passed down to the next generation of cooks in your family.

Visit the Earlywood website to view their selection of handcrafted utensils and to enter the Giveaway which is featured every two weeks.

April Cornell Linens

Finding a tablecloth that fit my 55-inch diameter round dining table used to be a challenge.  I could only find 60-inch or 70-inch round tablecloths that would cover my table with barely an overhang.  I discovered April Cornell 88-inch tablecloths in a store and found them so appealing that I immediately bought two.  They have a beautiful design that fits well with my décor and are made of good quality imported cotton.

That particular store has closed now, so I went to the April Cornell website where I found a selection of  wonderful items such as women, girls and baby clothing, accessories and  seasonal collections of linens for your kitchen and home.  I am particularly fond of the watercolour linen collection that features April Cornell’s original designs. The tea towel designs are so beautiful you will be tempted to frame them!

Since then, I have purchased several tablecloths and tea towels for myself and as Christmas  presents. They also make wonderful hostess gifts.

For more information and to view April Cornell beautiful designs, visit the aprilcornell.ca and aprilcornell.com online stores.

Acknowledgement

Mason Cash photos (except the one with the cookie dough) used with permission by Mason Cash.

Earlywood wooden utensils photos used with permission by Earlywood Handcrafed Utensils.

April Cornell photos of tablecloths and tea towel  used with permission by April Cornell.

Disclaimer

Mason Cash provided me with the 12-inch bowl to review.  As always, I only review products that I think would benefit my readers and the opinions are my own.

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