This dessert was the finishing touch to our salad dinner on Tuesday night. Fresh raspberries, drop biscuits left from breakfast on Memorial Day, and decadent, freshly whipped cream combined to make variation on raspberry shortcake.
This photo is from a couple of weeks ago. When I was making treats for the staff meeting, I had extra dough from the base of the raspberry bars and so made sugar cookies. They were so light and flaky. I pulled out this dog shape and a little lion since it wasn't near any holiday.
An attractive and simple fruit dish! The Golden Delicious apple is baked at a low temperature on a cabbage leaf after being oh-so-lightly sprinkled with lemon juice and cinnamon-sugar. The apple remained crisp and crunchy and was infused with the sweetness and flavor of the topping.
As a treat the other evening, I decided to try a new-to-me technique for batter. This cupcake recipe is based on a technique called folding. And it was much more directive then the way I learned to do it in junior high "home ec" class! The cupcakes turned out great (much better than the cake I tried more recently! which I hoped to send to work with Bill.)
Oh, how delightful! I've recently started learning how to make souffles. The first I tried were oatmeal souffles and it was like eating oatmeal-flavored air. The one pictured here is flavored with a banana-rum sauce and chopped Valrhona chocolate. It is just out of the oven and will shortly be served with a chocolate sauce. Yum!