Photos on Gimme a Little Sugar on the Weekend are originals taken by Miriam Latour and under copyright protection.
Recipes are originals by Miriam Latour, unless otherwise indicated.

Sunday, February 10, 2013

Dave's Pain au Chocolat and Other Fabulous Croissants

Pain au Chocolat Recipe coming soon...
Dave has very detailed and specific instructions about how to make croissant dough.  He has spent a couple of months and many hours working with various recipes and techniques to perfect his art.  He promised to either make a video for this blog or sit down and type up the instructions with step-by-step photos of how to do it.

My Dave can whip your... egg mixture...

Dave making cheese croissants

Gâteau Basque with Brandied Cherries

Gâteau Basque with Brandied Cherries from Food and Wine Magazine.  I'm not going to copy the recipe over, because I followed it exactly.  I became interested in Basque cooking after visiting Epi's Basque Restaurant in Boise, Idaho. This is a very mildly flavored gâteau filled with nuts and butter. It was popular with some people who tried it at my home, but not so much with others. Just to clarify, this recipe is not from Epi's.

The Food and People at Epi's are Wonderful!


 This recipe is a German pound cake recipe that a coworker of mine (Annie) gave to me after bringing the cake to a work party.  I'm printing the recipe below exactly as she gave it, which was wonderful.  When I made it I had to make due with what I had in the fridge.  I replaced the margarine with butter and used real rum and lemon extract. I baked it in a bundt pan instead of springform pan or bread pans.  The result was delicious.

1/2 lb margarine, softened

1/4 lb butter, softened

1 lb powdered sugar

6 eggs

1 1/3 C flour (measure before sifting)

1 1/3 C corn starch (measure before sifting)

1/2 tsp salt

1 T rum extract
juice of 1/2 lemon

Preheat oven to 350 degrees. Cream together margarine, butter, and powdered sugar. Beat until smooth. Add eggs alternately with flour/corn starch mixture. Beat well. Add salt, rum extract, and lemon juice. Beat well. Pour into greased and floured 9" springform pan or 2 bread pans. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool completely. Dust top with powdered sugar, if desired.