Author Archives: Tina Garceau

Blueberry Kuchen

Blueberry Kuchen is a style of coffee cake, Kuchen being the German word for cake. The foundation is a springy cake, with juicy blueberries, and a simple crumb topping made of flour, sugar, and butter. It’s easy to make and … Continue reading

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Mocha Fudge Cake

Recently, a reporter for The Philadelphia Inquirer put up a post on social media about the legacy of The Frog Commissary Cookbook and the people who continue to use the book. That would be me! The Frog Commissary Cookbook was … Continue reading

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Caturday

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Friday Five – Number Two Hundred Thirty

Two hundred and thirty in a continued series creating a collage using five elements.

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Crazy Crust Blueberry Pie

This is a pie, minus the typical roll out crust. You basically make something similar to a pancake batter, pour it into a pan, and spoon the cooked blueberries in the center. Perfect for when you’re craving a fruit dessert … Continue reading

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Chocolate Pie

I made this pie on Sunday morning using ingredients I already had in my pantry, everyone likes chocolate pie. Because it requires you to whisk the filling constantly for about 20 minutes – I considered that my workout – so, … Continue reading

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Cherry Muffins

This weekend at the market, it would seem that the spotlight was on gorgeous cherries. I splurged on three pounds for snacking and muffins. These muffins are moist with rich flavor, and studded with big, juicy cherries!

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Kitchen Aid Pie Crust

I’ve made many pie crusts by hand, pastry blender, and with my Cuisinart, until just recently when I discovered you can also use a Kitchen Aid stand mixer! Proving all roads lead to Rome. The advantage to using the paddle … Continue reading

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Caturday

Photos of felines in and around Philadelphia. Continue reading

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