Suzi's Blog

Seattle Oxblood Cake from Clementine Paddleford

Todays’ cocoa, and today’s buttermilk, have some different chemical properties than they did 60 years ago. Old fashioned cocoa could then give a cake a lovely “reddish” color — a color I believe that resembles the “red velvet” color so popular today. This is a very good cake, that classic rich combination of cocoa and…

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Mexican Chocolate Fudge Pecan Cake

“What do you think?” I asked Suzen proudly. I hadn’t seen a look like this on her face in over twenty years. “No,” she said quietly. “But,” I began, astounded. “I mean no,” her voice was forceful. “No one has ever written a cookbook like this,” I emphasized. She paused. “No, no one has. For…

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Smooth Blue Cheese Dip

Coming in the next few days are some recipes for chicken wings. Now, for many of us, the wings are incidental. It’s the dip that matters. And for many of us, the “dip” has to be cheesy. Thing is, blue cheese dips are often, shall we say, harsh. They have a bite that could wake…

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Buttermilk Biscuits from Sarabeth

Now, there’s no easy way to say this. Biscuits should taste like God made them. And for that, you cannot unroll some package from the refrigerator section of your supermarket. God does not live next to the whipping cream. Neither does he live next to the yellow box of “all-in-one-mix-for-biscuits-waffles-or-pancakes.” No, if God spends a…

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