Nutty Coconut Scones

I've just added the above recipe and photo to my profile on foodbuzz.

http://www.foodbuzz.com/foodies/profile/dessertlady

On Cheesecakes

It is very important to bring cream cheese and eggs to room temperature before mixing or you'll have a lumpy mess. Mix at low speed to prevent excess air from being incorporated into the batter, as that can be a cause of cracking. To bake evenly and promote creaminess, wrap the outside of the springform pan with a triple thickness of aluminum foil, then place the springform in a large roasting pan, and fill with hot water 1/3 up the side of the springform.

Memories of Mom

Not a day goes by when my beautiful mother's memory is not with me. My mom, Ann, inspired my love of cooking.....but moreso, baking. I can remember standing at our linoleum kitchen table that was surrounded by Naugahyde breakfast-nook seating in the early 60's, as she held my little hands and instructed, "Don't scoop the measuring cup into the flour......you need to spoon the flour into the cup, so that it's lighter and not packed.....then, level it off with the back of a knife." We'd then sit down and shell walnuts or pecans, carefully separating the shells from the meat, then dropping them into our little hand operated chopper.....the one with the plunger handle. I loved to bake with mom, but I believe it was the time spent with her that will live in my memory. Mom taught me patience in the kitchen.....the passion for experimenting......and the joy and pride of successful results.

Penzey's Spices

If you're a serious cook or baker, you're probably already aware of Penzey's Spices. For those of you who haven't heard of this company, they are, in my opinion, the gold-standard for unique blends, freshness, variety, and bulk. I buy no other crystallized ginger for baking, since theirs is just the right size, texture, and sweetness for my carrot cakes and ginger-molasses cookies. I could rave on, but I'll just supply the link so you can try them out for yourself:
http://www.penzeys.com/

Mango Sorbet with Raspberry (Melba) Sauce

It's hot here at the Jersey Shore, so here's a quick and easy iced dessert for the dog-days of summer.

Sorbet*:
4 ripe mangos, peeled and seeded
1 cup sugar
1/2 cup water
Fresh Mint

Raspberry (Melba) Sauce

For Sorbet:
Puree mangos in a food processor. Set aside.
Bring sugar and water to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves. Cool. Combine mango puree and cooled syrup. Pour into an 11" x 7" x 2" freezer-safe dish, and freeze until frozen, stirring about every 30 minutes. Spoon or scoop into dishes. (This looks pretty in Margarita glasses or other glass bowls). Ladle Melba sauce over sorbet, and garnish with fresh mint.

Melba Sauce:
1 cup raspberries
1/4 cup sifted confectioners' sugar
1/2 Tablespoon of fresh lemon or lime juice
1/8 cup orange juice

Puree' all ingredients in a food processor or blender; strain to remove seeds; serve.

*Mango Sorbet recipe can be found in my cookbook, Bill of Fare, located at: http://www.billoffarecookbook.com/

The Automat

I was reminded today of a wonderful childhood memory: Horn & Hardart's Automat in NYC. The first was opened in Philadelphia in the early 1900's; in NYC around 1912. For those of you who grew up in the metropolitan area prior to the 1970's, which is when fast-food restaurants began replacing this gem of an eatery, you'll remember the unique thrill of the coin-operated slots that unlocked your choice of main course to dessert. My dad worked as a cook in H&H NYC during the 30's. If you missed it.....or would just like to stroll down nostalgia lane, here's a link to a site where a great book honoring this place can be found:
http://www.theautomat.net/

Lemon Pistachio Biscotti

I'll be posting the above recipe on foodbuzz, if you'd like to check it out there. It's also in my cookbook, Bill of Fare.

Walnuts and Caramel

Had a thought today to develop a recipe for a spice cupcake--of the large muffin variety--that includes flecks of chocolate and has a filling of gooey, homemade caramel studded with chopped walnuts. I'll frost it with a orange cardamom cream cheese frosting. I'll get right on that.