Baking – Page 6 – The Portland Press Herald

This peach-cherry cobbler is stealthily healthful

by Ellie Krieger Special to The Washington Post August 13, 2023August 3, 2023

Made with whole-grain flour, a touch of honey and healthier oil to stand in for the butter, this cobbler delivers a delightful coda to any meal.

by Laura Stone Burden, with Kevin A. O'Brien August 6, 2023November 3, 2023

A Portland couple carries on a tradition started by one of their grandmothers, who took over an inn in Litchfield as a retirement project.

This frugal, old-fashioned Blueberry Cake with Nutmeg Sauce appears in her new book about Mainers in the blizzard of 1952.

by Christine Burns Rudalevige June 18, 2023June 12, 2023

Faced with an overflowing summer farmers market, who can say no? Certainly not our columnist. The answer to over-indulging: Good storage.

by Jessie Sheehan Special to The Washington Post June 18, 2023June 9, 2023

This single-bowl cake bakes in less than 20 minutes and is topped, while still warm, with a simple glaze.

Food

by Andrew Ross May 14, 2023May 5, 2023

The morning carb is rising in popularity.

by Christine Burns Rudalevige May 7, 2023April 30, 2023

In most recipes a pecan can stand in for a walnut, a cashew for a Brazil nut, yada yada yada, with just a few small considerations.

by Daniela Galarza The Washington Post April 30, 2023April 24, 2023

Full of almond flavor, but not too sweet, this cake is great on its own or topped with fresh, sauted or roasted seasonal fruit.

by Ellie Krieger Special to The Washington Post April 9, 2023March 31, 2023

With whole-grain flour, low-fat yogurt and olive oil, they’re also healthful.

Elinor Klivans wrote 14 baking books from her home in Camden. But for Passover there is just a single dessert: Mom’s Walnut and Wine Passover Cake.