I don’t know how many of you know about the cool rise method of yeast baking.  It was, as far as I know, one of those things that was developed in the 1950s or so to help the homemaker get her bread made more conveniently.  It is a process of using a little more yeast and sugar and then allowing the dough to rise in the fridge overnight.  I wanted to see if it would work for my maple pecan rolls so I made a batch of dough last night and stuck them in the fridge.

Muffins for breakfast are a luxury in this day and age. We do eat breakfast here, due in part I think, to a somewhat slower lifestyle but I know that often a poptart and a gulped down glass of milk or coffee is the breakfast of necessity.
There is something about a steaming muffin fresh from the oven that takes us all back to grandmother’s farm kitchen (even if grandmother lived in a condo her whole life). Muffins are in the same memory file as aprons, red gingham and creamy butter. The thing is that it really takes …read more

UPDATED! HERE is the picture..and we had a great time taking care of the *example pie*!
I looked through my files..thought I had a picture of this and didn’t…aww…gee, I suppose that means that I am going to have to actually force myself to make it so I can get a picture in the next few days..I know, it’s tough, but someone has to do it, right?
  This is an absolutely delightful blend of flavors. A layer of buttery rich praline coats the flakey crust and then a thick layer of coconut cream, all snugly covered with a thick whipped cream.
 Coconut praline …read more