Category:

Bread Pudding with Strawberry-Rhubarb Sauce

6/19/2018

In my attempt to keep up with the bounty of strawberries and rhubarb in my garden, I revisited a recipe I've had for 35 years... Did I just write 35 years? That's almost impossible to believe. But it's been even longer that I've been clipping, writing down, bookmarking, copying, and tearing out recipes and filing them away -- into BIG files. And maybe that's why this recipe for bread pudding with strawberry-rhubarb sauce has gotten overlooked the past few years. Six years, to be exact, since I last made this recipe. But thanks to the abundance of strawberries (some days yielding 5 pounds) and my endless supply of rhubarb (good thing I like it so much), my attack plan has been to default to a super easy strawberry-rhubarb sauce. And that reminded me of this simple bread pudding. When served warm, or at room temperature with the chilled sauce, it is heaven.

I have so many strawberries, I added some to the top of the bread pudding before baking. A sweet little addition.
And don't limit the strawberry-rhubarb sauce just to bread pudding... cornmeal waffles, vanilla ice cream, french toast, and yogurt all benefit from a serving of this sauce, just to name a few...

Country Living Magazine | 1982

• 12 to 14 slices from a French Baguette, 1/2-inch thick
• 3 to 4 tablespoons soft butter
• 3 large eggs
• 2 cups whole milk, or half milk-half cream
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• Pinch of sea salt
• Strawberry-Rhubarb Sauce, recipe follows
1. Heat oven to 350˚F. Butter a 10-inch round or other shallow 2 quart baking dish. Butter each slice of bread on one side and arrange, buttered side down, in the dish with sides of the bread touching or overlapping slightly.
2. Beat together the eggs, milk, sugar, cinnamon, and salt until well-blended. Pour over the bread slices. Allow the bread to soak up the custard for about 10 minutes.
3. Bake on the shelf just above the center of the oven for about 40 minutes, or until golden brown and slightly puffed and crusty. Serve hot or warm with the Strawberry-Rhubarb Sauce.

STRAWBERRY-RHUBARB SAUCE

• 3 1/2 cups fresh rhubarb, 1-inch pieces
• 1 pound fresh strawberries, sliced in half (quartered if large)
• 1/2 cup sugar
• 1 tablespoon finely grated organic orange peel
1. In a medium-sized enameled saucepan, combine all the ingredients and let stand 10 minutes. Stir again, cover, and bring to a simmer over low heat. Increase heat and bring to a gentle boil, uncovered, over moderate heat. Cook until rhubarb is tender, but not mushy.

TAKE a LOOK:

1 Comment

Savory Zucchini & Gruyére Scones

9/24/2017

1 Comment

Judging by its continued abundance, my zucchini never received the memo that summer is over; I won't complain. There's nothing better than walking into the backyard and harvesting our dinner. Or in this case... the makings of a savory scone.

My plan is to mix up these Zucchini and Gruyère Scones again, freeze the unbaked disks on a sheet pan, then drop into bags to freeze. I'll pull them out to bake when I have a pot of soup on the stove this winter. I'm thinking they'd be perfect alongside a tomato cream soup (RECIPE).

Or, with an antipasto platter and a glass of wine...

•Savory Zucchini and Gruyère Scones•

from the September 2017 issue of Bon Appétit (adapted)

• Makes about 12 scones using a 3-inch biscuit cutter. I used a 2-inch cutter which made almost double that amount.

• 3 tablespoons baking powder
• 3 tablespoons sugar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 3 1/4 cups unbleached all-purpose flour, plus more for surface
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
• 1 cup heavy cream, plus more for brushing
• 2 medium zucchini, coarsely grated, excess liquid squeezed out with a kitchen towel
• 6 ounces Gruyère, cut into 1/4-inch pieces
• Flaky sea salt for sprinkling
1. Preheat oven to 350˚F. Combine baking powder, sugar, kosher salt, pepper, thyme, and 3 1/4 cups flour in the bowl of a food processor. Pulse several times. Add the chilled butter and pulse until the size of small peas. Transfer the mixture to a large bowl. Pour in the cream and mix gently with a wooden spoon to distribute evenly. Add the zucchini and Gruyère and mix into the dough just to distribute. Using your hands, gently knead the mixture until the dough comes together. The less you work the dough, the more tender the scones will be. This dough will be somewhat drier than most scone recipes, but the zucchini will release additional moisture during baking.
2. Turn the dough out onto a lightly floured surface and pat into a 2-inch thick disk. Place a sheet of plastic wrap on top of the dough and roll out to a 1-inch thick disk. Punch out scones with the biscuit cutter (it helps to brush the inside of the cutter with oil to help release the scones); place on a parchment-lined baking sheet, spacing about 2-inches apart. Brush tops with cream and sprinkle with flaky sea salt (if storing unbaked scones in freezer, wait to finish with the cream and salt until baking).
3. Bake scones, rotating baking sheet halfway through, until golden brown, 30-40 minutes. Transfer to a wire rack to cool.

TAKE a LOOK:

1 Comment

Farro Salad with Kale, Figs, and Goat Cheese

9/13/2017

16 Comments

I often think, I'm taking all this time to photograph a meal I have never eaten before. What if once I taste it, I don't like it -- time wasted! But instead I am wondering... will figs still be available to me in the coming weeks so I can make this salad over and over again?
My husband started on his salad long before I did mine, and I was probably rolling my eyes when he kept telling me how good it was. I usually put a lot more effort into our evening meals and thought this might be his way of telling me -- I like a good lunch; make a hearty salad more often! But it didn't take me long once I started eating to agree with him and wonder... who do I thank first? Sylvia Fountaine for the recipe? Trader Joe's for the beautiful figs I've had trouble locating all summer? Cypress Grove for my favorite goat cheese, Humboldt Fog? Actually, I probably made this salad because I have more kale in my garden than I know what to do with... So, thanks, Eileen!

It all comes down to the ingredients. Purchase the freshest figs that are firm and wrinkle free. Toast the farro grains in a dry pan for about 2 minutes before you add the water. Bypass the logs of goat cheese and get some Humboldt Fog by Cypress Grove -- you will love it! Most of the groceries around me sell the Humboldt Fog for $29.00./lb. COSTCO has Humboldt Fog at $17.00/lb. I hope they never discontinue carrying it because I will always continue to buy it.

I've been thinking long and hard lately about the future of LivingTastefully. This fall it will be 10 years since I started my blog. Back then, there weren't many food blogs compared to the number there are now worldwide. Is LivingTastefully even relevant any longer? Several people I have mentioned this to seemed very disappointed. I really appreciate everyone that has followed LivingTastefully over the years. The one comment that has stayed with me (and I do not remember the exact words) was, "It's still relavent. We all need beauty, style, and good taste", (was that close A. R.?). Knowing it means a lot to someone else, means a lot to me. Maybe all I needed was a little time off. There are just so many other things I want to do, but I suppose I can do a little of each. As of now, I will continue with L.T and see where it goes...

Farro Salad with Kale, Figs and Goat Cheese
recipe by Sylvia Fountaine, adapted

SERVES 2
• 1 1/2 cups cooked farro
• 2 large handfuls of chopped lacinato kale
• 4 figs, sliced
• 2-3 tablespoons chopped, toasted walnuts
• 2 2-ounce slices goat cheese, preferably Humboldt Fog
BALSAMIC MAPLE MUSTARD DRESSING
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic
• 2 teaspoons maple syrup
• 1 teaspoon whole grain mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
1. Whisk dressing ingredients together in a small bowl
2. Divide farro among two bowls.
3. In a mixing bowl, massage lacinato kale to tenderize it with a pinch of salt and drizzle of olive oil until coated and pliable, about 1-2 minutes.
4. Divide kale among the bowls. Top with the figs and the goat cheese. Spoon the dressing over the farro, figs, and kale. Sprinkle with the walnuts. Serve with some good, crusty bread!

TAKE a LOOK:

16 Comments

Brown Sugar-Pecan Shortbread

7/12/2017

3 Comments

Two years ago for Father's Day, I bought my husband two raspberry bushes. He planted them at the back of our yard, next to the strawberries and behind the raised vegetable beds. I've honestly forgotten about them until this summer, since they're shielded by the tuteurs that hold my tomatoes. Several weeks ago he told me how he needed to build a 6 foot grid frame to support the two plants. I actually thought that sounded a bit excessive, but I didn't argue (well, maybe a little)... But you know what? They definitely needed the support of that frame. They're massive plants. Now, each morning I go out and pick a pint of raspberries. I just made a Cherry-Berry Pie (recipe HERE) that is a combination of sweet cherries, blueberries and my garden raspberries. Tomorrow there's going to be a raspberry cake. And if they continue to produce berries until the fall, there will be many more raspberry recipes ahead.
The other day, we were just eating the raspberries as is, with a little pastry sauce drizzled over. I thought a little shortbread cookie would be perfect with the berries.

• recipe from the Silver Palate Good Times Cookbook •

• 2 cups unbleached all-purpose flour
• 1 cup pecan pieces
• Pinch of salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup packed dark brown sugar
1. Grind the flour, pecans, and salt in a food processor fitted with a steel blade to a fine powder. Set aside.
2. Using an electric mixer or a wooden spoon, cream the butter and sugar. When the mixture is very smooth and creamy, mix in the pecan mixture.
3. Gather the dough into a ball, wrap in plastic wrap, and refrigerate at least 3 hours or overnight.
4. Preheat oven to 300˚F. Line cookie sheets with parchment paper.
5. Roll out the dough 1/4-inch thick on a lightly floured surface. Cut into shapes with a 1-inch cookie cutter. Gather up the scraps, reroll, and cut into as many cookies as possible. Place on the prepared cookie sheets and bake until colored, 20 to 25 minutes.

TAKE a LOOK:

3 Comments

Summer Panzanella Salad

7/7/2017

5 Comments

This Summer Panzanella Salad was perfect for dinner last night. I'll be making it often while stone fruits and garden tomatoes are available.

SUMMER PANZANELLA SALAD
recipe for Summer Panzanella shared by The Judy Lab

• 1 pint cherry tomatoes, cut into half
• 1 large shallot, finely sliced on a mandoline
• 2 garlic cloves, finely minced
• 1/4 cup red wine vinegar
• Extra-virgin olive oil
• Flaky sea salt
• Cracked black pepper
• 1 small loaf rustic Italian bread, torn or cubed into bite sized pieces (I used a baguette)
• 2 peaches, or any stone fruit, pitted and finely sliced
• 1 cup sliced strawberries
• 1/4 cup chiffonade of basil, plus additional sprigs of fresh basil for garnish
1. Preheat oven to 375˚F. Line rimmed baking sheet with parchment paper.
2. In a large bowl, gently toss together tomatoes, shallots, garlic, red wine vinegar, 1/2 cup olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
3. Place bread in a bowl and drizzle well with olive oil. Fold bread cubes with a rubber spatula to distribute olive oil all over the bread. Add additional oil if bread seems at all dry. Spread the bread in an even layer on the sheet pan and season with salt and pepper. Bake until golden brown and crispy. Set aside to cool.
4. Add peaches, strawberries, chiffonade of basil and toasted croutons to the tomato mixture. Gently fold together. Top with sea salt, black pepper and additional basil. Serve at room temperature.
NOTE: Croutons can be made in advance.

TAKE a LOOK:

5 Comments

Salade de Chévre Chaud + a garden tour

6/21/2017

5 Comments

Salade de Chévre Chaud, or warm goat cheese salad, is one of my favorite meals when in France. And it's something I don't make nearly enough when at home. But with a garden spilling over in lettuces and a log of French chévre in the refrigerator, it seemed a natural choice for my mid-day meal.

My salad was very basic -- just my fresh garden lettuces, the breaded goat cheese disks and a vinaigrette made with my best olive oil and minced fresh tarragon from the garden. It really didn't need anything more. But I've eaten this salad many times with tomatoes, walnuts and lardons, as well. You can make it what you want it to be.

To make the salad... Cut disks of goat cheese about 1/2-inch thick. (I use sewing thread to slice my cheese to avoid crumbling of the goat cheese. ) I plan two slices of goat cheese per salad serving. Dip the disks of goat cheese into a beaten egg, covering the disks completely. Fill a shall bowl with fine, fresh bread crumbs. Add the disks to the crumbs, turning gently until both sides and edges of the goat cheese are lightly coated with the crumbs. Place the breaded disks on a parchment-lined baking sheet and bake at 350ˆF until the bottom of the disks have turned a gold brown. Flip the disks and bake a bit longer, until bottoms again are golden. Toss lettuces with vinaigrette. For my vinaigrette (enough for two servings), I mixed about 3/4 teaspoon of Dijon mustard and some minced fresh tarragon with equal amounts of red wine vinegar and extra-virgin olive oil. Season with salt and pepper. Divide dressed lettuces between two plate and top each salad with two disks of the baked goat cheese. Add additional (and optional) ingredients of toasted walnuts, tomatoes and bacon, if desired.

There have been a few additions to our vegetable garden. This spring we planted a Honey Crisp apple espalier which was placed at the back of our yard and vegetable gardens. The grape vines crawling on our fence were pruned back to frame the espalier.

We also planted two sour cherry trees that were not purchased as espaliers. If you desire to train fruit trees as espaliers, it is ideal to purchase the plant as a bare root whip. We, however, purchased young trees and are, for that reason, very limited in what we will be able to achieve. Our cherry trees will be fanned espaliers instead of the more traditional espaliers of horizontal branches. When we finally got around to the initial trimming of branches this spring, the trees had dropped their white blooms and were covered with tiny green cherries. Truly, between the two trees I would have had enough fruit for a sour cherry double crust pie (sigh...). My husband and I traded off clipping of the branches because it was too painful seeing the cherries fall to the ground. I was also informed yesterday by a friend, who is also a residential landscaper, that it's every other year when you receive a bountiful crop of cherries from your trees. I took that to mean that I probably won't be making that sour cherry double crust pie next year, either...

Zucchini

I think my nick-name could be, "Basil Farmer"

TAKE a LOOK:

5 Comments

Red cabbage from my garden

9/22/2016

0 Comments

     I usually grow 15-20 red cabbages (I admit, primarily for the beautiful color) every summer in my vegetable garden, with most of them gifted to friends before I even think about using one of the cabbages myself. So, with the Autumnal Equinox occurring this week, I thought it made sense to finally have a cabbage dinner, on the last night of summer.
     This was the second time I've made this Suzanne Goin recipe for Sausage with Mustardy Fried Potatoes and Braised Cabbage. This time, however, I substituted Chicken-Apple Sausage for the Bratwurst used the original recipe. It's your call on what type of sausage to use, but I do believe the Bratwurst wins...
     I suggest making the Citrus-Spiced Red Cabbage a day or two ahead if possible; just to reduce time spent in the kitchen the day of finishing and serving. A hearty meal for 4 persons.

Sausage with Mustardy Fried Potatoes and Citrus-Spiced Cabbage

• recipe by Suzanne Goin via Food & Wine Magazine, recipe adapted

• 1/8 cup diced shallots
• 1/8 cup red wine vinegar
• 1/8 cup whole-grain mustard
• 1/8 cup Dijon mustard
• 3-ounces (3/8 cup) plus 2 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 1 1/2 pounds Yukon Gold potatoes
• 6 bratwursts
• 1 teaspoon fresh thyme leaves
• 2 tablespoons chopped parsley
• Citrus-Spiced Red Cabbage (recipe follows)
• 1 bunch of watercress, thick stems discarded (or a handful of arugula)

1. In a small bowl, combine the shallots and vinegar and let stand for 5 minutes; stir in both mustards. Whisk in 3-ounces (3/8 cup) of the oil and season the vinaigrette with salt and pepper. Reserve.
2. In a pot of salted, boiling water, cook the potatoes until tender, about 30 minutes. Drain and let cool slightly, then remove the skins. Break potatoes into chunks.
3. Light a grill or preheat a grill pan. Grill the bratwursts over moderate heat, turning until heated through and cooked, 10 to 15 minutes.
4. In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Add the potatoes and thyme and season with salt and pepper. Cook over moderately high heat, turning with a thin metal spatula until golden and crisp. Remove the pan from the heat and add 1/2 cup of the vinaigrette plus the parsley. Season with salt and pepper and toss to evenly coat.
5. Arrange half of the Citrus-Spiced Red Cabbage on a serving platter. Scatter the potatoes and three-fourths of the watercress (or arugula) over the cabbage. Top with half of the Bratwursts. Repeat with the remaining cabbage, watercress/arugula and bratwursts.

Citrus-Spiced Red Cabbage

• One 1-pound red cabbage-halved, cored and sliced 1/8-inch thick
• 1/2 cup fresh lemon juice
• 1/2 cup fresh orange juice
• 1/3 cup sugar
• 1/4 cup unsalted butter
• 1 large onion, thinly sliced
• 2 teaspoons fresh thyme leaves
• 1 árbol chile with seeds, crumbled (I used a big pinch of red pepper flakes)
• 1/2 teaspoon ground allspice
• Kosher salt
• Freshly ground pepper
• 1 1/2 cups dry red wine
• 1/2 cup port

1. In a large bowl, combine the cabbage, lemon juice and orange juice. Let cabbage stand at room temperature for 1 hour, tossing occasionally.
2. Set a large enameled, cast-iron casserole over moderate heat for 1 minute. Add the sugar in an even layer and cook, without stirring, until melted and starting to caramelize. Stir in the butter. Add the onion, thyme, chile, allspice, 1 teaspoon salt and 1/4 teaspoon pepper. Cook over moderate heat, stirring often, until the onion is lightly caramelized. Stir in the wine and port and cook over moderately high heat until the liquid is reduced to 2/3 up. Add the cabbage and any accumulated juices and 1 teaspoon of salt. Cook over moderate heat, stirring often, until the cabbage is tender and glazed, about 20 minutes. Season with salt and pepper.

TAKE a LOOK:

0 Comments

What have I been up to...?

8/28/2016

4 Comments

I'm not here :(

nor here :(

or even here :(

     It probably seems like I've been gone for awhile... So, what have I been doing? Not traveling. I wish I could say I spent the summer in the south of France, but that didn't happen. No surprise to most of you, I've been spending a LOT of time with my Frenchie puppy, Bisous. Right before I lost my Frenchie, Pipi, just a year ago, my vet tried to help me put her life into perspective. She told me, "Pipi is like 110 in people years and has had a better life than most children". I'm embarrassed to say, the vet was probably 100% right. I'm very devoted to my dogs and that's one reason I've been staying close to home with "B". No major trips. If any traveling is done anytime soon, it will be by car so Bisous can accompany us. So right now, there's no France in my future. Life is currently all about Bisous...
     And lately, most of my days are spent in my kitchen, trying to make sense of the ridiculous amount of produce from my vegetable garden. I'm thankful our backyard isn't any larger. If it were, my gardens would certainly be larger also, and there would be even more vegetables! Right after I finish this post, I will begin chopping tomatoes for a fresh pasta sauce we will eat for dinner tonight. We've had some wonderful dinners on the patio this summer, and I'm hoping warm weather will continue into October. I'm not ready to give up alfresco dining with friends and family quite yet...
     There have also been out-of-town visitors recently. This has all kept me busy. Plus, you would probably find my meal rotations rather boring. Not much experimenting this summer for me. I tend to make many of the foods we eat over and over during the growing season... because I love them. I wait months in Minnesota for the tomatoes, beans, zucchini, beets, etc., from my garden, and I'm perfectly happy eating them, much of the time, the same way. I will never tire of fresh tomato pasta sauce, Caprese salads, seared beans, zucchini-walnut bread... experimenting can wait!
     If you follow my posts on Instagram, you will most likely know what I've been cooking and baking in my kitchen. Below are a few iPhone photos of things I've made recently, along with links to the recipes. Photo shoots with my SLR camera seem like a luxury this time of year. It's all about sitting down and eating (immediately!) when the food is ready. No one wants to wait while I photograph.

Stuffed Zucchini... recipe HERE

(almost ready for the oven) The only thing I did differently was to fill the zucchini shells with tiny cubes of fresh mozzarella before I finished filling with the rice, ground beef and tomatoes. I highly recommend the addition of the mozzarella!

Yotam Ottolenghi's "Very Full Tart"... recipe HERE

This savory tart recipe is from Ottolenghi's cookbook PLENTY, and a great way to use up some of that vegetable garden produce! Loved that sweet potato added to the mix. The one thing I'll do the next time I make this tart is add one more egg, for a total of three. It will help that one cup of heavy cream set up better. Also, I recommend using a 9-inch deep-sided tart pan with a removable bottom.

Raspberry Buttermilk Cake... recipe HERE

I posted the recipe for this Raspberry Buttermilk Cake several years ago. Every time I make this cake I ask myself... Why don't I make it more often? It is extremely easy and delicious!

TAKE a LOOK:

4 Comments

My Favorite Time of the Year

7/21/2016

1 Comment

     Yesterday I finally had enough tomatoes to make my first French Tomato Tart (recipe HERE) of the summer. Shown above ready for the oven, I could eat this tart everyday through the end of tomato season. Really, I could. This is the earliest I ever remember my heirloom tomatoes ripening. Some past years I have waited until August for my first Purple Cherokee. The plants are loaded and the tomatoes are BIG!
     All week I've been baking cakes to take to Iowa this weekend for my father-in-law's 90th birthday. The cakes will be assembled Sunday, the day of the party. If they're as good as I'm expecting them to be, I'll let you know and share the recipe ;-)
     And just in case you're anxious to see a recent photo of Bisous...

1 Comment

July Update... what's happening?

7/13/2016

2 Comments

     It's mid-July. My garden, my French Bulldog, and my family have been keeping me busy.
     What's ready in the garden?... beans, zucchini, beets, cucumbers, eggplant and jalapeños. And, of course, all of my herbs. My first Early Girl tomato (that and my Sweet 100 Cherry Tomatoes are the only hybrid tomatoes I grow) will be ready for picking tomorrow; that is, unless a squirrel gets to it before I do. Lettuces, except for the potted ones in the wheelbarrow above, have been pulled due to bitterness. My peas are also done for. Too many 90 degree days this summer.
    Today I'm dealing with 3 pounds of zucchini. Some of it has gone into baking Chocolate-Zucchini Bread; a nice little treat with our cappuccinos tomorrow morning. The rest, most likely, will be pan fried in olive oil and finished with Parmigiano-Reggiano... a favorite of mine, or possibly stuffed. There will be many more to pick in the next few days. Three zucchini plants give me an endless supply.

We took our annual July trip "up north" last week, where my husband, daughter and her boyfriend picked 20 pounds of strawberries! And, as usual, I made fresh Strawberry Shortcake for dessert one night. Is there anything better? (my favorite recipe HERE) The remaining strawberries were brought home and frozen, used in spinach and strawberry salads, and made into freezer strawberry jam.

I also made a Blueberry Galette during our stay in the north woods. When I'm up there and making tart crusts (or shortcake), butter is cut into the flour with dinner knives and dough is rolled with a wine bottle. A rustic galette is the perfect dessert when you have limited resources. I served the finished Blueberry Galette with whipped cream, but had I been at home, I probably would have mixed up Vanilla Ice Milk to serve alongside the blueberry wedges.

+ BLUEBERRY GALETTE

• Pastry dough... your favorite, or my recipe HERE
• 4 cups fresh blueberries
• 1/3 cup sugar, plus additional for sprinkling
• Grated zest of one large lemon
• 1 egg, whisked
1. Preheat oven to 400˚F
2. On a large sheet of lightly-floured parchment paper, roll the dough into a round approximately 13-inches in diameter. Slide the parchment and pastry dough onto a baking sheet. Chill in refrigerator if the dough becomes too warm.
3. In a bowl, combine the sugar and the lemon zest. Add the blueberries. Using a thin rubber spatula, gently combine until the sugar/lemon zest is evenly distributed.
4. Scoop the sugared blueberries onto the center of the rolled pastry leaving a 2-inch border. Gently lift the pastry border and begin pleating the dough over and around the blueberries. Using a pastry brush, glaze the top of the dough and underneath the pleats of dough with the beaten egg. Brushing egg underneath the pleats will keep them from sliding during baking. Sprinkle the top of the dough with additional sugar. If you have Turbinado sugar, use that.
5. Place the baking sheet on middle rack of oven and bake for approximately 35 - 40 minutes, or until the the crust is golden.

   Bisous will be turning 8 months on Saturday and weighed in yesterday at 24 pounds. I have no idea what I should even expect his full-grown weight to be. I am thinking he has now reached his height and his length and will begin to increase his width and head size... but what do I know?? Frenchies grow for 18 months.
   Also... to all of you who are trying to access recipes from Living Tastefully on your cellphones, I apologize. I never go that route, but I have been told that it's impossible to pull up recipes on a phone. Last year I changed my URL from livingtastefully.weebly.com to livingtastefully.com, and that is what created the problem with cellphone access. It's a multi-step process to change the URLs. I'm working on it, but it is slow going. There are hundreds of recipes ;-(
     I have also been asked recently why I am not posting as often onto LivingTastefully's Passions to Pastry. Life is keeping me busy, but I am posting many photos on Instagram. I'm really having fun with it. Most of the photos are taken with my iPhone and I've met some wonderful, creative people. If you're interested in checking me out on Instagram, click HERE.

TAKE a LOOK: