You know what the problem with this pie is?

My photos don’t do it justice.

If you like berry pie (though amazingly, there are those who don’t), this is the best gosh-darned dessert you’ll ever taste: à la mode, dans la bouche.

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And the word of the day is…

WISCONSIN!

Land of cows, corn, and cheeseheads.

And, most important, the Wisconsin State Fair – an event I vow I’m going to attend sometime before I lay down my whisk and go off to that Great Salad Bar in the Sky.

I mean, how can you be a foodie and resist this come-on, straight from the Fair’s Web site:

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Ever heard of a lime rickey?

NO?!

Then you’ve missed one of summer’s most refreshing drinks.

At its simplest, the lime rickey is a mixture of carbonated water (seltzer), lime juice, and simple syrup (sugar). In elevated form, it includes alcohol; the mojito is its kissing cousin.

And if you’re talking strictly ice cream fountain fare, the lime rickey is often enhanced with other flavored syrups – most often raspberry, if you live in New England. read the rest of this entry »

I must admit there is a term that someone once used to describe me that I have come to accept more and more the older I have gotten. NO, not that one, the one where they called me a … read the rest of this entry »

Over the past 4 years, I have learned so many things here at King Arthur Flour. Some are customer-service based, like how to re-ship a broken bottle of vanilla, or how to help customers choose the best shipping options. Some are funny and personal, like that PJ’s favorite food group is “dip,” and Andrea’s a cat person and a fellow fan of Buffy the Vampire Slayer.

I must say though, that the majority of my education here has been about baking. How to, why to, when to, and with what. Not that I didn’t bake before I arrived here. I was a pretty good baker, and loved to bake and decorate cakes and cookies, and made the occasional breads and pizzas too. read the rest of this entry »

Once upon a time, before Internet (a.k.a. The Information Superhighway—remember that?), recipes were shared hand-to-hand—literally. If your friend served you some awesome cookies, you asked for the recipe, and she wrote it out for you. Usually on a scrap of paper. Or if she was into it, on a recipe card imprinted with “From the kitchen of NANCY”. Or whatever name you wanted to fill in.

I still have (and use) scrapbooks filled with clipped, handwritten, and manually typed recipes. And while some of the recipes seem dated (Tuna Flying Saucers; Grapenut Pudding), there are others that are just as fresh and lively as the day they were born.

Witness this Easy Cheesecake.

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