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Rumprint Cookies

Rumprint Cookies
I made these cookies for my mother’s birthday several weeks back. They are a first place winning recipe from the 1994 Chicago Tribune Annual Food Guide Holiday Cookie Contest. Made with really trashy rum they really packed a punch. Since there are not many ingredients I really recommend using a high quality butter, and watch the bases carefully, they can brown really quickly! Tweet  Read More →

Coconut Scented Rum Truffles

Coconut Scented Rum Truffles
Well Sugar High Friday #25 is up on me! I decided that I would try my hand at something that I’m calling Coconut Scented Rum Truffles (for now) I decided to make the filling with bittersweet chocolate, coconut cream and rum. The coating is semisweet chocolate. Half of the truffles were also sprinkled with light brown sugar for some disco-tastic sparkle. Overall I’m happy with the end... 

The History of the Pineapple Upside-Down Cake (with recipe)

The History of the Pineapple Upside-Down Cake (with recipe)
It seems hard to believe that the Pineapple Upside Down cake has not always been with us, however in reality canned pineapples were not available until 1903 when Jim Dole of the Hawaiian Pineapple Company (now Dole Pineapple) perfected a way to tin them. So where did people get the idea of putting fruit at the bottom of a cake pan? Well this technique has been around since the Middle Ages. Traditionally... 

Thanksgiving Recipes – Island Style

Thanksgiving Recipes - Island Style
If I was to host a Tropical Thanksgiving, what would I serve? That question has been in my head with all the Thanksgiving promotions on the US television channels. So, for this post I thought that I would troll the ol blogosphere for Thanksgiving recipes with an ‘island twist’ that all can enjoy! It seems (from the telly) that everyone in the US celebrates Thanksgiving regardless of race,... 

Strawberry-Almond Shortcakes (San Francisco Chronicle’s Top Recipe of 2005)

Strawberry-Almond Shortcakes (San Francisco Chronicle's Top Recipe of 2005)
A generous helping of ripe strawberries and a billowy cloud of softly whipped cream fill these homemade shortcakes, which are easily made in a food processor and have a drop-biscuit consistency. A crunchy textural contrast comes from toasted sliced almonds and sugar crystals that bake on top of the cakes. Tweet  Read More →

Rosemary Polenta Pound Cake (San Francisco Chronicle’s Top Recipe of 1991)

Rosemary Polenta Pound Cake (San Francisco Chronicle's Top Recipe of 1991)
The following recipe for Rosemary Polenta Pound Cake creates a finished product, delicately scented with fresh rosemary, with a perfect savory-sweet balance and lovely texture. Tweet  Read More →

Double Corn Spoon Bread with Green Chiles (San Francisco Chronicle’s Top Recipe of 1992)

Double Corn Spoon Bread with Green Chiles (San Francisco Chronicle's Top Recipe of 1992)
The contrasting tastes and textures of cornmeal and fresh corn kernels enrich the following recipe from Georgeanne Brennan. Tasters at the San Francisco Chronicle really liked the charred fresh chiles and the light, souffle-like texture. Serve this anytime — even for a light supper with a green salad and French bread. Brennan started writing for the Food section in 1982. She is the author of:... 

Twice-Baked Goat Cheese Souffle (San Francisco Chronicle’s Top Recipe of 2000)

Twice-Baked Goat Cheese Souffle (San Francisco Chronicle's Top Recipe of 2000)
This souffle is baked in individual ramekins, then cooled and baked again right before serving, making it a great choice for entertaining. Tasters loved its delicate texture and subtle goat cheese flavor. Tweet  Read More →

Perfect Popovers (San Francisco Chronicles’ Top Recipe of 1993)

Perfect Popovers (San Francisco Chronicles' Top Recipe of 1993)
The following high-rise popover recipe makes the perfect Sunday breakfast dish. Serve them hot from the oven with unsalted butter and strawberry jam. It was created by Flo Braker, who began writing The Baker column for The Chronicle in 1989. She is the author of: The Simple Art Of Perfect Baking Tweet  Read More →

Chocolate Rum-Raisin Cake

This moist chocolate cake is overflowing with rum flavoring and raisins. It’s great coated with whipped cream or served hot with custard. That’s homemade pumpkin custard in the picture! My recipe makes one 9 or 10 inch tube pan (14 servings). Ingredients: 1 cup water 1/4 cup rum 2/3 cup chopped raisins 3/4 cup butter 1 egg 1 1/4 cups white sugar 1 2/3 cups all-purpose flour 1 teaspoon... 

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