Grandma’s Kitchen Table

        The fifth recipe I made with the Tuesdays with Dorie:  Dorie’s Anytime Cakes group is Mix-It-Up Citrus Loaf Cake and can be found in Dorie Greenspan’s newest cookbook, Dorie’s Anytime Cakes on page 61.            Ingredients:  flour, baking powder, salt, baking soda, sugar, citrus fruits (I used 2 lemons, 2 clementines), eggs, honey, olive oil, and optional citrus glaze.        I love TWD weeks when No Chocolate Is Harmed…and even better when it’s LEMON week, my most favorite flavor of all. This little loaf cake comes together quickly with ingredients I always have hanging around, so when I needed a quick dessert to serve, I knew this would be perfect. And it was…perfect in every way a cake should be, easy, moist, delicious, and not too large. The recipe gave an optional marmalade glaze but I decided to just sprinkle some powdered sugar on it as I'm not that fond of a sticky glaze. D efinitely rep...

          The fourth recipe I made with the Tuesdays with Dorie:  Dorie’s Anytime Cakes group is Bran-Berry Muffins  and can be found in Dorie Greenspan’s newest cookbook, Dorie’s Anytime Cakes on page 213.         Ingredients:  whole wheat flour, all-purpose flour, wheat bran, baking powder, sea salt, baking soda, sugar, eggs, honey, milk, yogurt, neutral oil, blueberries, and turbinado sugar.        The recipe comes together quickly with ingredients I always have on hand. I made half a recipe (6 muffins) as that seemed more manageable for just 2 people over a few days. It worked out well for dividing in half, I made it as written, and the muffins baked in the 20 minutes she suggested. The flavor is excellent (we liked the whole wheat forward taste). Quick, easy, delicious: d efinitely repeat-worthy.         If you would like to join in, just make it, bake it, and leave a link to ...

       The 73rd recipe I made with the  Tuesdays with Dorie: Baking with Dorie  group is Classic Chocolate Chip Cookies and can be found in the  Baking with Dorie  cookbook on page 151.         Ingredients: flour, baking soda, butter, sugar, brown sugar, salt, vanilla, eggs, chocolate pieces, and walnuts.        This recipe came together easily with ingredients I normally have on hand in the pantry. I did take the time to get some good chocolate in chunks to chop rather than just tossing in chocolate chips which is what I usually do, so I’m thinking I’m a class above in chocolate now.  The recipe suggested using a scoop with a capacity of 1-1/2 Tablespoons and to bake the cookies 2” apart…these cookies do spread and as you can see, there are three cookies on a regular size dinner plate, they are rather large. Not that Mark was  complaining, he thought the size was just great. I made half a rec...

           The third recipe I made with the Tuesdays with Dorie:  Dorie’s Anytime Cakes group is Baked-in-a-Skillet Gingerbread and can be found in Dorie Greenspan’s newest cookbook, Dorie’s Anytime Cakes on page 41.            Ingredients:  all-purpose flour, whole wheat flour, ground ginger, ground cinnamon, baking soda, salt, nutmeg, sugar, brown sugar, butter, oil, egg, molasses, apple butter, buttermilk, crystalized ginger, turbinado sugar, and Swedish pearl sugar.        The recipe for this cake had the option of baking it in a cast-iron skillet or a in springform pan. I don’t like baking sweet things in my cast-iron skillets because I always think I can taste the savory things that I usually use my cast-iron skillets for despite a skillet being very clean, probably just the idea of it, but still. So I opted for a cake pan version. Since I was making only half a recipe and didn’t have an 8” ...

       The 72nd recipe I made with the  Tuesdays with Dorie: Baking with Dorie  group is Custardy Apple and Kale Cake and can be found in the  Baking with Dorie  cookbook on page 334.           Ingredients: flour, baking powder, salt, black pepper, olive oil, onion, kale, eggs, milk, apples, and cheese.        This is not what you would think of when you hear the word “cake,” but it looks like what you think of when you hear the word “cake,” so I was eager to make this and see what it was all about…turns out it was all about being savory and delicious.         I’m not sure I’ve had a “savory cake” before, definitely not one that tasted like this as it kind of reminded me of a quiche with a different texture and no traditional quiche crust, maybe like a crustless quiche actually.  The combination of ingredients reminded me of an apple/kale/cheese/onion salad that ...

         The second recipe I made with the Tuesdays with Dorie:  Dorie’s Anytime Cakes group is Fall Harvest Cake and can be found in Dorie Greenspan’s newest cookbook, Dorie’s Anytime Cakes on page 169.            Ingredients:  sugar, lemon, pear, flour, baking powder, salt, almond flour, eggs, yogurt, vanilla, almond extract, olive oil, dried fruit (apricots for us), seedless grapes (green ones for us), almonds, and jam (apricot for us).      The cake came together nicely with ingredients I always have on hand, the only time-consuming part is gathering up and preparing the fruity parts. While not difficult, it is a little more  time-consuming than a regular cake so give yourself some early prep work to do that or just settle in for a nice bit of baking all at once and enjoy knowing that the end result is going to be wonderful. My oven was right on the mark for the time specified for baking, after l...