Ladled

I havent heard of sour cream as garnish for soups until this The Russian Heritage Cookbook Kovrizhka sand cake mazurek kulich bulochki lepeshka khvorost prianiki ponchiki aratun trubochki paskha kissel zapekanka gurevskaia kasha zapekanka charlotka kutia

From yesterday's cookbook, I had selected Orange Chiffon cake, Applesauce cake, applesauce and others to be made. A friend's visit is a perfect time for an Orange chiffon cake, given its ' first new cake in 100 years' status. And even better to bake with a friend. This recipe needed more than two hands what with the seperating egg whites and yolks of more than half a dozen. First struggling and then enjoying this task my friend told me of a gadget that does it. When I told her I enjoyed peeling boiled eggs. She tells me of a gadget for that too. Its easier to peel boiled eggs than potatoes and its less messy. At the end of mixing the ingredients, the dough looked runny. For that the final cake was good. I dont know how fluffy it should be although I did see pockets of air. The best part I liked was squeeaing fresh orange juice. thanks to my roomate's tip for picking fresh oranges. My friend gave me 'the Best of Bon Appetit' book from which I learn of other w

Craving to be met: Chocolate cake Ingredients at home: Flour, butter, eggs, sourcream, yogurt Book handy: 250 Treasured country desserts Recipe Finalists: Devil's food cake, Chocolate Layer cake, German Chocolate cake, Chocolate Marble cake, Chocolate Pudding cake Recipe Chosen: Chocolate Layer cake In few minutes, the recipe was chosen. Last time baking lesson was to pay attention to the temperature at which butter is to be melted. With Phoenix heat, melting butter at room temperature is a snap. After much beating ingredients (by hand - I wasnt sure of the outcome) to a ribbon consistency, the sheet pan was scantily filled. 25 min later, wafts of chocolate hit my nose. I jumped that the cake was done. The timer still had 11 min on it. A look into the oven showed a bloated cake. The pan size being big reduced the time by a lot. I stuck the fork in and it was all done. I have always taken lot of time in picking the recipe, ingredients and finally baking. This was like sleep baking.

I liked two recipes from this book of Savory Baking . Lost no time in making them. Pistachio wafers . The other is sour cream fig spirals. While making the spread, the smell of figs boiling in orange juice along with rosemary is therapeutic. The final outcomes - instead of spiral, I have a half spiral. One of the mistakes could be that I didnt soften the butter at room temperature.