We also spent our time making these two monsters:
We used the Cooking Light 2006 compilation for this recipe (and substituted zante currants for raisins). We hoped they would rise well, but LORDY!
7.17.2006
Sunday BakeBlogging
Sport and I made a strawberry and rhubarb tart (from Once Upon a Tart, using Shamie's crust), using rhubarb from the local Farmer's market.
We also spent our time making these two monsters:
We used the Cooking Light 2006 compilation for this recipe (and substituted zante currants for raisins). We hoped they would rise well, but LORDY!
We also spent our time making these two monsters:
We used the Cooking Light 2006 compilation for this recipe (and substituted zante currants for raisins). We hoped they would rise well, but LORDY!
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6 comments:
Oh, yah, eh, I hear that rhubarb is real popular up north. You betcha.
Seriously though, we'll fill you in on how Brioche de la Riveria (ala Martha) turns out.
Since when have you had a digital camera or were those pictures taken with your cell phone?
And they taste good too
You see, folks who move to Hawaii don't get rhubarb any more.
The tart looks great. And so do the baked goods.
Sounds like a great cookbook by the way...
And people who DON'T move to Hawaii don't get...Hawaii (geographically OR conceptually).
Rhubarb "is" consolation for -30 temperatures.
It would take a lot of rhubarb!
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