Grammy and Grandaddy had a scrawny peach tree in the backyard. In the hot Kansas City summer, the peaches ripened just in time for the Fourth of July – so when the time came for the family picnic, Grandaddy brought the ice cream freezer up from the basement and picked half a dozen peaches for Grammy. She peeled and chopped them, then mixed them in … Continue reading Peach Ice Cream
This recipe makes a soft and chewy cookie – filled with premium ice cream, it’s a dizzying upgrade from the usual ice cream sandwiches you buy at the grocery store. Don’t go too thick with the filling – you want a sandwich you can enjoy a full bite of without squishing the ice cream out of the back and onto your lap. Mix flour, baking … Continue reading Gingersnap Ice Cream Sandwiches
Nearly foolproof, turns out beautifully, and the bright lemony flavor stuns people who are used to the sticky, too-sweet or too-sour versions you pay a fortune for in snooty coffee bars. We’re working from two different recipe cards here, but we assure you both versions are delicious. Preheat oven to 350 degrees (325 degrees for glass – this is a recipe where it makes a … Continue reading Laura’s Lemon Bars
Preheat oven to 350 degrees. Mix ingredients, adding egg whites last. Bake at 350 degrees for about 15 minutes or until just starting to brown. Serve warm with fresh fruit. from Great-Grandmother Jennie Harding Marshall (photo dated 1900) Continue reading Shortcake
Whether you call them pastry doughs or pie crust doughs, their purpose is the same. Pâte brisée is generally used for open-faced tarts, not pies, but the only real difference is in the ingredients: pâte brisée has eggs, and pie crust doesn’t. For a fully baked pie crust, bake at 350 degrees for about 30 minutes or until golden brown. If you need to partially … Continue reading Pie and Pastry Doughs
Pies can make otherwise confident cooks cower in fear. Pie crust is hard to handle, can turn out soggy, burns unpredictably, and is best when made with lard – which is enough on its own to frighten most of us (not to mention our cardiologists). Fillings won’t thicken, fruit won’t cook, and the first cut slice always looks like someone dropped it on the floor. … Continue reading it’s pie season – tips for pastry doughs
Leftovers can be refrigerated, but after an hour or so in the fridge the bananas begin to turn brown and the meringue starts to weep. This is more than enough reason to eat the whole bowl immediately without remorse. Continue reading Banana Pudding
For the cake: Preheat oven to 350 degrees. In small bowl, combine pecans, cinnamon and sugar; set aside. You’ll bake the cake in either a tube or Bundt pan – whichever you choose, butter the pan generously. In stand mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating after each. Add mashed banana and vanilla, then sour cream. Add flour, … Continue reading Banana Nut Coffee Cake with Caramel Icing
Crush graham crackers and mix with ¼ cup white sugar and ¼ cup brown sugar. Press into 8- or 9-inch pie pan, reserving some crumbs for the top of the pie. In top of a double boiler, combine cornstarch, milk, ½ cup sugar and 3 egg yolks. Cook over low to medium heat until mixture coats the back of a spoon. Pour custard into pie … Continue reading Custard Crumb Pie
Preheat oven to 350 degrees; butter and flour (or dust with cocoa powder) a Bundt pan. Dissolve cocoa powder in hot water. Cream butter and sugar; add eggs one at a time, beating after each. Add baking powder and salt to flour; add chocolate water and flour alternately to butter mixture. Bake at 350 degrees for 1 hour or until toothpick inserted in center of … Continue reading Chocolate Pound Cake
Around Our Table 