This is the cake that I had decided on for the luncheon I catered last Saturday. I wanted a recipe that would go together quickly and easily but be a delicious ending to the rest of the meal, and sort of pull all of the other flavors into it. When I need inspiration I have a couple of cookbooks I invariably turn to – Dorie Greenspan’s Baking From My Home to Yours is one of them. I knew I would find exactly what I was looking for and I did.

I used her Double Apple Cake as the basis for my …read more

I rarely use a mix.  I am just not that happy with how they come out.  I also hate reading the labels and sounding out (phonetically) the ingredients.  Honestly have you read those labels? They look like they are written in Welsh!
No offense if you are Welsh, by the way, some of my favorite people are Welsh.  Anyway, I was sent a mix to try, Cinnamon Cranberry Tea Loaf.

I like tea cakes.  They aren’t too sweet, they aren’t hard to make, and they aren’t impressive, they are just comfortable to have around.
Sort of like reading a book that does not challenge you in the least but satisfies you deep inside, you know?
Tea cakes.  A really good tea cake should look nice enough to put on a tea table but be plain enough that you can serve leftovers for breakfast next to some eggs and bacon.  Right?
This one will do it.

 
That is a mouthful…Saying it and eating it.
I was grocery shopping on Friday and at the small, organic grocery that I  like I found several bags of ripe bananas on sale for 1.25 a bag.
SCORE!