Suzi's Blog

Pistachio and Lemon Cake from World Class Cakes

From the back of the book, you learn that Roger Pizey is a renowned baker and patissier. His experiences in Great Britain, in top restaurants and television food shows, have given him eminent skills. But as you turn the pages of World Class Cakes, his latest book, none of that matters. All that you will…

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Jan’s Buttermilk Pound Cake from Buttermilk by Debbie Moose

Buttermilk by Debbie Moose expounds the wonderful array of flavors that can be spiked with the bright tang of buttermilk. Here’s her recipe for pound cake, now boosted with buttermilk flavor. You can eat this on its own, put a lemon or vanilla icing on top, or do what we did: adorn with fresh fruit.…

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Butterscotch Roll-Up Cake for the 4th of July

So, I begin with a mea culpa. I have a tough time frosting cakes. Mine never look like the ones in the book and it was the picture in the book that first drew me to this recipe. But then there was more. If you read this blog, you know that I am a sucker…

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The Glorious Gluten-Free Version of Strawberry Balsamic and Olive Oil Upside Down Cake: By Suzen O’Rourke

I was in error yesterday. The Strawberry Balsamic and Olive Oil Upside Down Cake was fine, but my description of the version that Suzen was so proud of – well, I did not do justice to her version. Cooking by the Book works very closely with Center for Celiac Disease at Columbia University. Founded by…

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