March 23, 2022
If you need a simple but tasty cake this might be the one for you. It has a light maple flavor in the cake and more in the maple cream frosting. The cake has brown sugar which seems to heighten the maple flavor and the simple cream and maple ‘frosting’ means it is not a heavy cake at all.
The recipe is from Donna Hay’s off the shelf (page 176) which has so more wonderful recipes I want to try.
Check out Gayle and Kayte for their WWDH dishes this week.
October 21, 2021
For those of you who don’t know, Dorie Greenspan has a new baking book out. Baking with Dorie: Sweet, Salty Simple. I got my copy in the mail three days ago and it is wonderful. But, then, aren’t all of her cookbooks?
The first recipe we baked for Tuesdays with Dorie was available before the book arrived in a sample gifted us when we preordered the book.
Miso-Maple Loaf and it is very nice. I took it to a church supper, they are guinea pigs for new things and they all loved it. The Hubs liked it so I see that as a HIT!!
The addition of orange zest added a wonderful citrus flavor to this loaf. And along with the maple syrup added a just right sweetness.
The recipe called for white miso, which I did not have (I have brown) so I subbed Tahini paste which one of the members had suggested. I also used mayhaw jelly for the glaze. It called for apricot or orange marmalade but since we are not big jelly eaters I just used what I had on hand. Worked great. Added just a touch of sweetness to the loaf.
Lots of us have been baking with Dorie since forever. Well, at least since 2008. And while I didn’t keep up with the cookies I did do some from Around my French Table and Baking Chez Moi. Always delicious. IT’s wonderful that this group is still going and providing so much encouragement for beginner bakers and ol’ timers like me. Thanks, Dorie, for making it all possible. And thanks to the Steph and Jules who have administered this page for us.
Want to see more? Visit us at TWD and join in the baking fun. We’d love to have you.
Tea and Scones 