My life in food

For the Cake: 2 /4 c. cake flour, sifted 2 tsp. baking powder 1/2 tsp. salt 1/2 lb (2 sticks) butter 2 cups sugar 4 large egg yolks 2 tsp. v...

 I got this recipe online once a long time ago, but now a google search for the name reveals no hits, so I have no idea what the real name i...

 I adapted these slightly from a recipe by Abigail Johnson Dodge in Fine Cooking, Issue 89.  The original recipe calls for macademia nuts, a...

Orange-Hazelnut Shortbread Cookies This recipe comes from  Carolyn Weil   Fine Cooking Issue 61 Yield:  Yields about 3 dozen 2-inch co...

Blueberry Streusel Bars with Lemon-Cream Filling This recipe comes from  Nicole Rees   Fine Cooking Issue 93 I don't think I ma...

Chocolate Chip Cookies With Smoked Salt Adapted from a Jacques Torres recipe that I got from a friend.  It calls for the dough to be r...

Almond Macaroons These look kind of dry and unappealing, but they have a wonderful soft chew and delicate almond flavor.   I started w...