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PAM'S SWEET TOOTH: August 2013
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Sweet, savory, and rambling postings. Tuesday, August 6, 2013. BASIL FRITTATA, c., November 1999. Several years ago, Bon Appetit was featuring a contest for Undurraga wine called, "Undurraga over Lunch." Contestants were to submit a suitable recipe to be paired with their choice of red or white, and the winners (there would be three) would have their recipes and photos of themselves printed for all to see. 1 Tablespoon olive oil. 1 small onion, chopped. Salt and freshly ground black pepper.
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PAM'S SWEET TOOTH: June 2013
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Sweet, savory, and rambling postings. Thursday, June 27, 2013. The Epi-Log on Epicurious.com: The Top 10 Mistakes Recipe Writers Make. The Epi-Log on Epicurious.com: The Top 10 Mistakes Recipe Writers Make. Pam, aka, Dessert Lady. Friday, June 7, 2013. Just had to share this wonderful site I found.lots of great recipes, ideas, etc. It's called "Craftsy Everything," and they do! Not just food.but EVERYTHING. Check it out. Http:/ www.craftsy.com/recipes/cake-decorating? Pam, aka, Dessert Lady.
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PAM'S SWEET TOOTH
http://pamssweettooth.blogspot.com/2014/02/coconut-cream-tart-with-lemon-curd-im.html
Sweet, savory, and rambling postings. Sunday, February 23, 2014. COCONUT CREAM TART WITH LEMON CURD. I'm pretty old-fashioned when it comes to desserts. I love the traditional favorites, adding my own twist, sometimes combining two flavors into one. Serve with fresh fruit of your choice.I've chosen blackberries, since I love the dark, contrasting color and the crunch of the seeds. This tart was featured in ENCompass Magazine, Naples, FL. 1 cup sifted all-purpose flour (sift before measuring). Whisk toget...
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PAM'S SWEET TOOTH: January 2013
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Sweet, savory, and rambling postings. Friday, January 25, 2013. CRUSTLESS QUICHE.FRITTATA.OMELETTE. Well, remember the Christmas holiday a month ago? I had a ham, and of course, more than I could consume, so I popped portions in my freezer for later use. Today was said later use. I decided to forego my Italian heritage and channel my inner high-school French, so I made a Crustless Quiche. The recipe is as follows:. Preheat oven to 425 degrees. 2 tablespoons Italian seasoned breadcrumbs. My best friend wi...
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PAM'S SWEET TOOTH: September 2013
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Sweet, savory, and rambling postings. Sunday, September 1, 2013. APRICOT GINGER ALMOND SCONES. 2 1/4 cups all-purpose flour. 1 tablespoon baking powder. 1 teaspoon dried ginger. 1/4 teaspoon grated lemon peel. 11 tablespoons chilled unsalted butter, cut into small pieces. 3/4 cup plus 2 tablespoons heavy cream. 2/3 cup diced dried apricots. 1/4 diced crystallized ginger. Bake until lightly browned, about 18 minutes. Cool completely. Store in an airtight tin. Rewarm in 350 degree oven. 1 cup sour cream.
pamssweettooth.blogspot.com
PAM'S SWEET TOOTH
http://pamssweettooth.blogspot.com/2013/09/apricot-ginger-almond-scones-2-14-cups.html
Sweet, savory, and rambling postings. Sunday, September 1, 2013. APRICOT GINGER ALMOND SCONES. 2 1/4 cups all-purpose flour. 1 tablespoon baking powder. 1 teaspoon dried ginger. 1/4 teaspoon grated lemon peel. 11 tablespoons chilled unsalted butter, cut into small pieces. 3/4 cup plus 2 tablespoons heavy cream. 2/3 cup diced dried apricots. 1/4 diced crystallized ginger. Bake until lightly browned, about 18 minutes. Cool completely. Store in an airtight tin. Rewarm in 350 degree oven. When I had the cafe'.
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PAM'S SWEET TOOTH
http://pamssweettooth.blogspot.com/2014/10/brads-40th-birthday-may-27-2013-my.html
Sweet, savory, and rambling postings. Saturday, October 25, 2014. May 27, 2013. Pam, aka, Dessert Lady. Subscribe to: Post Comments (Atom). Welcome to Pam's Sweet Tooth. I'll be sharing recipes, memories, links to interesting sites, and perhaps just un-related rantings that might peak (whipped cream humor) my fancy for the day. Welcome. Eric with Lidia Bastianich. When I had the cafe'. Pam, aka, Dessert Lady. View my complete profile. Http:/ www.tailsofgold.blogspot.com/. Still in the kitchen.
pamssweettooth.blogspot.com
PAM'S SWEET TOOTH: January 2014
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Sweet, savory, and rambling postings. Saturday, January 4, 2014. For those who don't know, my nickname happens to be Puma. No.not the implication of "Cougar," but a name given to me about 39 years ago when my nephew, Brad, began to talk. My name sounded like, "Auntie Poomla," so it was shortened to Auntie Puma. I've been Puma ever since, and I love it. Back to the kitchen. I LOVE a great burger. And if there's cheese and sauteed onions involved, well.what can I say? There IS such a thing? What can I say?
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PAM'S SWEET TOOTH: April 2015
http://pamssweettooth.blogspot.com/2015_04_01_archive.html
Sweet, savory, and rambling postings. Wednesday, April 15, 2015. In celebration for the arrival of my first grandchild, a baby shower was held in March for my daughter-in-law. She asked me to make some goodies for the dessert table including an ombré cake with the ruffled frosting in soft shades of blue fading to cream. So here are a few pics, and how thrilled we all were when my grandson arrived the next week- 4 weeks early. Being a Nonna is by far, the most amazing experience of my life. Pam, aka, Dess...
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PAM'S SWEET TOOTH: February 2014
http://pamssweettooth.blogspot.com/2014_02_01_archive.html
Sweet, savory, and rambling postings. Sunday, February 23, 2014. COCONUT CREAM TART WITH LEMON CURD. I'm pretty old-fashioned when it comes to desserts. I love the traditional favorites, adding my own twist, sometimes combining two flavors into one. Serve with fresh fruit of your choice.I've chosen blackberries, since I love the dark, contrasting color and the crunch of the seeds. This tart was featured in ENCompass Magazine, Naples, FL. 1 cup sifted all-purpose flour (sift before measuring). Whisk toget...