Originating in America in the 1880s, The Boston Cooking School Cook Book, listed the first mention of the "Angel Cake." Some believe it evolved as the result of numerous egg whites left over after the making of noodles, may or may not be the brainchild of thrifty Pennsylvania … [Read more...] about Never Fail Angel Food Cake
Low Fat
Versatile Blueberry Fool
Fools are a favorite British dessert best enjoyed in summer when fruits are plentiful. The French word foulé means pressed or crushed, and refers to the simple mixture of crushed fruits and whipped cream. It is very simple to make and very delicious. A perfect addition to your … [Read more...] about Versatile Blueberry Fool
Second Time Around Colcannon Cakes
Colcannon is a lovely mashed mixture of potatoes and cabbage. A great use to "makeover" colcannon is to make them into colcannon cakes. A great addition to your brunch menu. … [Read more...] about Second Time Around Colcannon Cakes
Downton’s Infamous Raspberry Meringue Pudding
Raspberry Meringue pudding is one of the most famous Downton Abbey desserts. Mrs. Patmore's failing eyesight results in dessert dining disaster as she accidentally adds salt instead of sugar to finish the meringue. … [Read more...] about Downton’s Infamous Raspberry Meringue Pudding
Low Fat Portuguese Custard Tarts (Pastel De Nata)
If you need to find a use for egg yolks, portuguese custard tarts are a one dessert to try. If you have purchased them in a bakery you will be pleasantly surprised how little it costs to make. Essentially you prepare a custard, pour into puff pastry shells, bake and finish under … [Read more...] about Low Fat Portuguese Custard Tarts (Pastel De Nata)