May 2009

Raspberry Souffle Recipe

I've been on a souffle expedition this past week and conclude with a simple raspberry souffle. Don't raise an eyebrow and scoff at the short ingredients list or inquire why I didn't include any liqueur, it [...]

Baking Powder Biscuits

A staple form of bread during the 19th and early 20th century, biscuits can be made in large batches to feed a crowd. As noted, the recipe can be used for shortcakes. My mother often made [...]

Coconut Pound Cake Recipe

Coconut gained widespread use during the 20th century and gives an exotic flavor to the common pound cake. I imagine this tasting delicious on its own but would also be nice drizzled with a berry sauce [...]

Grace’s Dutch Apple Cake

A small and simple cake loaded with apples and dusted with a cinnamon-sugar mix. The number of apples seems large for the amount of batter but maybe that is what makes this cake unique and interesting. [...]

Buttermilk Rhubarb Bread

Rhubarb endears itself to me a little more each year. A few weeks ago, I found myself suddenly in my childhood home just as Spring took over the landscape, transforming stagnant trees into leafy towers. I [...]

Etta’s Banana Pie Recipe

I enjoy bananas in few dessert situations, but banana cream pie is one of my favorites. The following pie creates a base custard which is then used to cover the bananas in a pre-baked pie shell. [...]

Poorman’s Pudding Recipe

Popular during the depression due to the easily accessible ingredients in a trying time, poorman's pudding utilizes sour milk and meat drippings to form a deliciously flavorful dessert.I've not made a classic pudding before and need [...]

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Welcome to Eating Out Loud and thank you for visiting. You'll find many delicious recipes and a few craft projects as well.

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