Biscuit Cake Quotes

No one is willing to believe that adults too, like children, wander about this earth in a daze and, like children, do not know where they come from or where they are going, act as rarely as they do according to genuine motives, and are as thoroughly governed as they are by biscuits and cake and the rod.

In Britain, a cup of tea is the answer to every problem. Fallen off your bicycle? Nice cup of tea. Your house has been destroyed by a meteorite? Nice cup of tea and a biscuit. Your entire family has been eaten by a Tyrannosaurus Rex that has travelled through a space/time portal? Nice cup of tea and a piece of cake. Possibly a savoury option would be welcome here too, for example a Scotch egg or a sausage roll.

Miss Trudie said, “Well, like my momma used to say, butter my butt and call me a biscuit. This takes the cake.

Comfort eating or pure greed? Most likely a mixture of both. Pieces of cake or biscuits or chocolate could instantly sweeten the sourness of my life. If you have been called gay all day in the playground, a cake when you returned home from school offered some consolation. A fairy cake of course.

Foods Uniquely Designed to Screw Up Your Brain Bagels Biscuits Cake Cereal Milk chocolate/white chocolate Cookies Energy bars Crackers Doughnuts Muffins Pastas Pastries Pies Granola bars Pizza Pretzels Waffles Pancakes White bread Milkshakes Frozen yogurt Ice cream Batter Gravy Jams Jellies Fries Chips Granola

Write some letters.” “Don’t want to.” “Bake a cake to give that boy a slice of.” “He might come while I’m still making it, and then we’d have to make conversation for an hour and a half till it was ready. Anyway, we’ve got some biscuits.” “Well, I give up,” he said.

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

Hannah loved tea, although she sometimes wondered whether this was because of how well it went with cake and biscuits.

trays of pastries from his castle kitchens, cream swans and spun-sugar unicorns, lemon cakes in the shape of roses, spiced honey biscuits and blackberry tarts, apple crisps and wheels of buttery cheese.

All our learned schoolmasters and tutors are agreed that children do not know why they want what they want. But no one likes to think - blindingly obvious though it is, in my view - that grown-ups too, like children, totter around on the earth and, like the children, do not know where they have come from or where they are going, act no more than children do for any true purpose and are just as governed by biscuits, cakes, and the rod.

A healthy attitude to eating I am concerned about the current victimisation of food. The apparent need to divide the contents of our plates into heroes and villains. The current villains are sugar and gluten, though it used to be fat, and before that it was salt (and before that it was carbs and . . . oh, I’ve lost track). It is worth remembering that today’s devil will probably be tomorrow’s angel and vice versa. We risk having the life sucked out of our eating by allowing ourselves to be shamed over our food choices. If this escalates, historians may look back on this generation as one in which society’s decision about what to eat was driven by guilt and shame rather than by good taste or pleasure. Well, not on my watch. Yes, I eat cake, and ice cream and meat. I eat biscuits and bread and drink alcohol too. What is more, I eat it all without a shred of guilt. And yet, I like to think my eating is mindful rather than mindless. I care deeply about where my food has come from, its long-term effect on me and the planet. That said, I eat what you might call ‘just enough’ rather than too much. My rule of thumb – just don’t eat too much of any one thing.

We were always eating expired things. Milk, bread, biscuits, cake. We forgot about them as they sat around the house and just as they had gone bad, we put them in our mouths. Chocolates I brought back with me from Australia, cheeses in last year's Christmas hamper, juice from the last time someone decided to go grocery shopping. We didn't always realize they tasted funny – not everything curdles and a two-month-old orange can be just as sweet. When we did, it was usually too late. Sometimes it wasn't. We finished what we had started anyway.

Business was doing well, because all the locals knew that dishes made from the flowers that grew around the apple tree in the Waverley garden could affect the eater in curious ways. The biscuits with lilac jelly, the lavender tea cookies, and the tea cakes made with nasturtium mayonnaise the Ladies Aid ordered for their meetings once a month gave them the ability to keep secrets. The fried dandelion buds over marigold-petal rice, stuffed pumpkin blossoms, and rose-hip soup ensured that your company would notice only the beauty of your home and never the flaws. Anise hyssop honey butter on toast, angelica candy, and cupcakes with crystallized pansies made children thoughtful. Honeysuckle wine served on the Fourth of July gave you the ability to see in the dark. The nutty flavor of the dip made from hyacinth bulbs made you feel moody and think of the past, and the salads made with chicory and mint had you believing that something good was about to happen, whether it was true or not.

Adelgunde and Herrmann weren't allowed to eat cake, because they couldn't digest it, their parents explained, so instead each of them had a small biscuits that the huntsman had to take out of a box they had brought with them. But Felix and Christlieb ate up the big slices of cake that their kind mother handed them, and felt happy and cheerful.

What were they doing now, at Miss Lark’s? she wondered. Playing with Miss Lark’s dogs, perhaps, and listening to Miss Lark telling them that Andrew had a wonderful pedigree but that Willoughby was half an Airedale and half a Retriever and the worst half of both. And presently they would all, even the dogs, have chocolate biscuits and walnut cake for tea.

Tiny finger sandwiches, biscuits and cakes, grapes and tangerines and of course my scones with jam and cream. Mr Phelps and Jimmy came to help me as I made shortbreads, ginger biscuits from Germany that were a favourite of the queen, macaroons and lemon curd tarts. At the last minute, we prepared cucumber, egg and cress, and smoked salmon sandwiches, wrapping them immediately into damp linen napkins to keep them moist. Flasks of tea were prepared.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

She replaced her wardrobe with marvels of the season bought from boutiques of the Palais-Royal and rue de la Chaussee-d'Antin. Outfits for a ball detailed in the fashion pages of the January 1839 edition of Paris Elegant describe dresses of pale pink crépe garnished with lace and velvet roses and accessorized with white gloves, silk stockings, and white cashmere or taffeta shawls. In the spring of that year, misty tulle bonnets came into fashion worn with capes of Alencon lace - “little masterpieces of lightness and freshness.“ Her bed was her stage, raised on a platform and curtained with sumptuous pink silk drapes. The adjoining cabinet de toilette was also a courtesan’s natural habitat, its dressing table a jumble of lace, bows, ribbons, embossed vases, crystal bottles of scents and lotions, brushes and combs of ivory and silver. She indulged her sweet tooth with cakes from Rollet the patissier, glaceed fruit from Boissier, and on one occasion sent for twelve biscuits, macaroons, and maraschino liqueur.

Behind the counter, owner-cook Jim Bo Sweeny darted from flipping crab cakes on the griddle to stirring a pot of creamed corn on the burner to poking chicken thighs in the deep fryer, then back again. Putting piled-high plates in front of customers in between. People said he could mix biscuit dough with one hand while filleting a catfish with the other. He offered up his famous specialty- grilled flounder stuffed with shrimp served on pimento-cheese grits- only a few times a year. No advertising needed; word got out.

SOOOOOOOO… THESE ARE DISAPPOINTING.” Keefe took a second bite from a round Digestive biscuit and crinkled his nose. “Are they supposed to suck up all the spit in your mouth and turn it into a paste? Is that, like, something humans find delicious?” “Maybe you’re supposed to dunk them in milk?” Sophie suggested, trying not to spray crumbs as she struggled to swallow the bite she’d taken. They really did win the prize for Driest. Cookies. Ever. “Actually, I think you’re supposed to eat them with tea.” “You think?” Keefe asked, shaking his head and stuffing the rest of the Digestive into his mouth. “You’re failing me with your human knowledge, Foster.” “For the thousandth time, I grew up in the U.S., not the U.K.!” she reminded him. “We had Chips Ahoy! and Oreos and E.L. Fudges!” “Hm. Those do sound more fun than a Digestive,” Keefe conceded. “I’m sure you’d especially enjoy the E.L. Fudges,” Sophie told him. “They’re shaped like tiny elves.” Keefe dropped the package of Jaffa Cakes he’d been in the process of opening and scanned the beach in front of them. “Okay, where’s the nearest cliff? You need to teleport me somewhere to get some of those immediately.

Later when Cardan, Locke, Nicasia, and Valerian sit down to their lunch, they have to spit out their food in choking horror. All around them are the less awful children of faerie nobles, eating their bread and honey, their cakes and roasted pigeons, their elderflower jam with biscuits and cheese and the fat globes of grapes. But every single morsel in each of my enemies' baskets has been well and thoroughly salted. Cadan's gaze catches mine, and I can't help the evil smile that pulls up the corners of my mouth. His eyes are bright as coals, his hatred a living thing, shimmering in the air between us like the air above black rocks on a blazing summer day.

then they walked back to the wicker picnic basket and sat on a plaid blanket eating cold fried chicken, salt-cured ham and biscuits, and potato salad. Sweet and dill pickles. Slices of four-layer cake with half-inch-thick caramel icing. All homemade, wrapped in wax paper. He opened two bottles of Royal Crown Cola and poured them into Dixie cups—her first drink of soda pop in her life. The generous spread was incredible to her, with the neatly arranged cloth napkins, plastic plates and forks. Even minuscule pewter salt and pepper shakers. His mother must have packed it, she thought, not knowing he was meeting the Marsh Girl. They talked softly of sea things—pelicans

Driven by heartache, she beat the eggs even more vigorously until the glossy meringue quickly formed into stiff, bird's beak peaks. "Philippe, do you have any orange liqueur?" Marie asked, rummaging through her brother's pantry. "Here it is," Philippe said, handing a corked bottle to her. "What are you making?" "A bûche de Noël," Danielle said, concentrating on her task. Carefully measuring each rationed ingredient, she combined sugar and flour in another bowl, grated orange zest, added the liqueur, and folded the meringue into the mixture. "It's not Christmas without a traditional Yuletide log." Marie ran a finger down a page of an old recipe book, reading directions for the sponge cake, or biscuit. "'Spread into a shallow pan and bake for ten minutes.'" "I wouldn't know about that," Philippe said. "I don't celebrate your husband's holiday," he said pointedly to Marie. "Let's not dredge up that old argument, mon frère," Marie said, softening her words with a smile. "I converted for love." A knock sounded at the front door. Danielle threw a look of concern toward Philippe, who hurried to answer it. "Then we'll cool it," Danielle said, trying to stay calm. "And brush the surface with coffee liqueur and butter cream frosting, roll it like a log, and decorate." She thought about the meringue mushrooms she had made with Nicky last year, and how he had helped score the frosting to mimic wood grains.

Kim stared hard at the plate. It was a look that persuaded most of her colleagues to bend to her will. Unfortunately it didn't work on biscuits. The recipe and instruction list had been taken from a website for kids and she had followed it to the letter. She was sure she had. The website also contained pictures sent in by twelve-year-olds who were proud of their end result. Kim would not be photographing hers. The title of the product said 'rock cakes' but hers did not look like rocks, they looked like oversize Frisbees. The dollops of mixture once placed in the oven had spread, as though trying to crawl away and escape. Cooking was her nemesis. She had tried complex dishes that took more concentration than a Mensa quiz and the end result had spilled across the plate like a liquefied stew.

he herself will serve them coffee in tiny, cracked cups of precious porcelain and little sugar cakes. The hobbledehoys sit with a spilling cup in one hand and a biscuit in the other, gaping at the beautiful Countess in her satin finery as she pours from a silver pot and chatters distractedly to put them at their fatal ease. A certain desolate stillness of her eyes indicates she is inconsolable. She would like to caress their lean, brown cheeks and stroke their ragged hair. When she takes them by the hand and leads them to her bedroom, they can scarcely believe their luck. Afterwards, her governess will tidy the remains into a neat pile and wrap it in its own discarded clothes. This mortal parcel she then discreetly buries in the garden. The blood on the Countess' cheeks will be mixed with tears; her keeper probes her fingernails for her with a little silver toothpick, to get rid of the fragments of skin and bone that have lodged there.

I checked in with Keefe this morning,” he said, helping her to her feet, “to find out when he wanted to go to the Forbidden Cities so I could set up the cameras to watch for that guy he remembered. But Ro started shouting in the background about chaining him to a porch swing. So he said I needed to talk to you, and then he launched into this long speech about how we both needed to bring him back a bunch of biscuits to apologize for ditching him—at least that’s what I think he said. There was a lot of talk about Jammie Dodgers and Jaffa Cakes and Digestives—no idea what those are. But he said you’d know—or that you should, and if you didn’t, I needed to tell you to be ashamed of yourself.” “Uh, except I grew up in America, not England,” Sophie argued, even though she actually had heard of a few of those cookies—biscuits—whatever she was supposed to call them. But she doubted Dex cared about human regional snack variations. So she focused on the actual important subject.

And yeah, put out as I can be with Mama 'bout a lotta things, I gotta admit she gets all the credit for getting me interested in cooking when I was just knee-high to a grasshopper. Gladys never seemed to give a damn about it when we were kids, which I guess is why she and that family of hers nourish themselves today mainly on KFC and Whoppers and junk like that. But me, I couldn't keep my eyes off Mama when she'd fix a mess of short ribs, or cut out perfect rounds of buttermilk biscuit dough with a juice glass, or spread a thick, real shiny caramel icing over her 1-2-3-4 cakes. And I can remember like it was yesterday (must have been about 4 years old at the time) when she first let me help her bake cookies, especially the same jelly treats I still make today and could eat by the dozen if I didn't now have better control. "Honey, start opening those jars on the counter," she said while she creamed butter and sugar with her Sunbeam electric hand mixer in the same wide, chipped bowl she used to make for biscuit dough. Strawberry, peach, and mint- the flavors never varied for Mama's jelly treats, and just the idea of making these cookies with anything but jelly and jam she'd put up herself the year before would have been inconceivable to Mama.

Lady Rose, you grow lovelier every time I see you.” Had it been a stranger who spoke she might have been flustered, but since it was Archer, Grey’s younger brother, she merely grinned in response and offered her hand. “And your eyesight grows poorer every time you see me, sir.” He bowed over her fingers. “If I am blind it is only by your beauty.” She laughed at that, enjoying the good-natured sparkle in his bright blue eyes. He was so much more easy-natured than Grey, so much more full of life and flirtation. And yet, the family resemblance could not be denied even if Archer’s features were a little thinner, a little sharper. How would Grey feel if she found a replacement for him in his own brother? It was too low, even in jest. “Careful with your flattery, sir,” she warned teasingly. “I am trolling for a husband you know.” Archer’s dark brows shot up in mock horror. “Never say!” Then he leaned closer to whisper. “Is my brother actually fool enough to let you get away?” Rose’s heart lurched at the note of seriousness in his voice. When she raised her gaze to his she saw only concern and genuine affection there. “He’s packing my bags as we speak.” He laughed then, a deep, rich sound that drew the attention of everyone on the terrace, including his older brother. “Will you by chance be at the Devane musicale next week, Lord Archer?” “I will,” he remarked, suddenly sober. “As much as it pains me to enter that viper’s pit. I’m accompanying Mama and Bronte. Since there’s never been any proof of what she did to Grey, Mama refuses to cut the woman. She’s better than that.” Archer’s use of the word “cut” might have been ironic, but what a relief knowing he would be there. “Would you care to accompany Mama and myself as well?” He regarded her with a sly smile. “My dear, Lady Rose. Do you plan to use me to make my brother jealous?” “Of course not!” And she was honest to a point. “I wish to use your knowledge of eligible beaux and have you buoy my spirits. If that happens to annoy your brother, then so much the better.” He laughed again. This time Grey scowled at the pair of them. Rose smiled and waved. Archer tucked her hand around his arm and guided her toward the chairs where the others sat enjoying the day, the table before them laden with sandwiches, cakes, scones, and all kinds of preserves, cream, and biscuits. A large pot of tea sat in the center. “What are you grinning at?” Grey demanded as they approached. Archer gave his brother an easy smile, not the least bit intimidated. “Lady Rose has just accepted my invitation for both she and her dear mama to accompany us to the Devane musicale next week.” Grey stiffened. It was the slightest movement, like a blade of grass fighting the breeze, but Rose noticed. She’d wager Archer did too. “How nice,” he replied civilly, but Rose mentally winced at the coolness of his tone. He turned to his mother. “I’m parched. Mama, will you pour?” And he didn’t look at her again.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

While I was deep in my fantasy, in yet another episode of perfect timing, Marlboro Man called from the road. “Hey,” he said, the mid-1990s spotty cell phone service only emphasizing the raspy charm of his voice. “Oh! Just the person I want to talk to,” I said, grabbing paper and a pen. “I have a question for you--” “I bought your wedding present today,” Marlboro Man interrupted. “Huh?” I said, caught off guard. “Wedding present?” For someone steeped in the proper way of doing things, I was ashamed that a wedding gift for Marlboro Man had never crossed my mind. “Yep,” he said. “And you need to hurry up and marry me so I can give it to you.” I giggled. “So…what is it?” I asked. I couldn’t even imagine. I hoped it wasn’t a tennis bracelet. “You have to marry me to find out,” he answered. Yikes. What was it? Wasn’t the wedding ring itself supposed to be the present? That’s what I’d been banking on. What would I ever get him? Cuff links? An Italian leather briefcase? A Montblanc pen? What do you give a man who rides a horse to work every day? “So, woman,” Marlboro Man said, changing the subject, “what did you want to ask me?” “Oh!” I said, focusing my thoughts back to the reception. “Okay, I need you to name your absolute favorite foods in the entire world.” He paused. “Why?” “I’m just taking a survey,” I answered. “Hmmm…” He thought for a minute. “Probably steak.” Duh. “Well, besides steak,” I said. “Steak,” he repeated. “And what else?” I asked. “Well…steak is pretty good,” he answered. “Okay,” I responded. “I understand that you like steak. But I need a little more to work with here.” “But why?” he asked. “Because I’m taking a survey,” I repeated. Marlboro Man chuckled. “Okay, but I’m really hungry right now, and I’m three hours from home.” “I’ll factor that in,” I said. “Biscuits and gravy…tenderloin…chocolate cake…barbecue ribs…scrambled eggs,” he said, rattling off his favorite comfort foods. Bingo, I thought, smiling. “Now, hurry up and marry me,” he commanded. “I’m tired of waiting on you.” I loved it when he was bossy.

That the life of Man is but a dream has been sensed by many a one, and I too am never free of the feeling. When I consider the restrictions that are placed on the active, inquiring energies of Man; when I see that all our efforts have no other result than to satisfy needs which in turn serve no purpose but to prolong our wretched existence, and then see that all our reassurance concerning the particular questions we probe is no more than dreamy resignation, since all we are doing is to paint our prison walls with colourful figures and bright views – all of this, Wilhelm, leaves me silent. I withdraw into myself, and discover a world, albeit a notional world of dark desire rather than one of actuality and vital strength. And everything swims before my senses, and I go my way in the world wearing the smile of the dreamer. All our learned teachers and educators are agreed that children do not know why they want what they want; but no one is willing to believe that adults too, like children, wander about this earth in a daze and, like children, do not know where they come from or where they are going, act as rarely as they do according to genuine motives, and are as thoroughly governed as they are by biscuits and cake and the rod. And yet it seems palpably clear to me. I gladly confess, since I know the reply you would want to make, that they are the happiest who, like children, live for the present moment, drag their dolls around and dress and undress them, and watchfully steal by the drawer where Mama has locked away the cake, and, when at last they get their hands on what they want, devour it with their cheeks crammed full and cry, ‘More!’ – They are happy creatures. And those others, who give pompous titles to their beggarly pursuits and even to their passions, and chalk them up as vast enterprises for the good and well-being of mankind, they too are happy. – It is all very well for those who can be like that! But he who humbly perceives where it is all leading, who sees how prettily the happy man makes an Eden of his garden, and how even the unhappy man goes willingly on his weary way, panting beneath his burden, and that all are equally interested in seeing the light of the sun for one minute more – he indeed will be silent, and will create a world from within for himself, and be happy because he is a man. And then, confined as he may be, he none the less still preserves in his heart the sweet sensation of freedom, and the knowledge he can quit this prison whenever he wishes.

MONKEY BREAD   Preheat oven to 350 degrees F., rack in the middle position. 1 and ¼ cups white (granulated) sugar 1 and ½ teaspoons ground cinnamon 4 cans (7.5 ounce tube) unbaked refrigerated biscuits (I used Pillsbury) 1 cup chopped nuts of your choice (optional) 1 cup chocolate chips (optional) (that’s a 6-ounce size bag) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) Hannah’s 1st Note: If you prefer, you can use 16.3 ounce tubes of Pillsbury Grands. If you do this, buy only 2 tubes. They are larger—you will use half a tube for each layer. Tony’s Note: If you use chocolate chips and/or nuts, place them between each biscuit layer. Spray the inside of a Bundt pan with Pam or another nonstick cooking spray. Set your prepared pan on a drip pan just in case the butter overflows. Then you won’t have to clean your oven. Mix the white sugar and cinnamon together in a mixing bowl. (I used a fork to mix it up so that the cinnamon was evenly distributed.) Open 1 can of biscuits at a time and break or cut them into quarters. You want bite-size pieces. Roll the pieces in the cinnamon and sugar mixture, and place them in the bottom of the Bundt pan. Sprinkle one-third of the chopped nuts and one-third of the chocolate chips on top of the layer, if you decided to use them. Open the second can of biscuits, quarter them, roll them in the cinnamon and sugar, and place them on top of the first layer. (If you used Pillsbury Grands, you’ll do this with the remainder of the first tube.) Sprinkle on half of the remaining nuts and chocolate chips, if you decided to use them. Repeat with the third can of biscuits (or the first half of the second tube of Grands). Sprinkle on the remainder of the nuts and chocolate chips, if you decided to use them. Repeat with the fourth can of biscuits (or the rest of the Grands) to make a top layer in your Bundt pan. Melt the butter and the remaining cinnamon and sugar mixture in a microwave safe bowl on HIGH for 45 seconds. Give it a final stir and pour it over the top of your Bundt pan. Bake your Monkey Bread at 350 degrees F. for 40 to 45 minutes, or until nice and golden on top. Take the Bundt pan out of the oven and let it cool on a cold burner or a wire rack for 10 minutes while you find a plate that will fit over the top of the Bundt pan. Using potholders or oven mitts invert the plate over the top of the Bundt pan and turn it upside down to unmold your delicious Monkey Bread. To serve, you can cut this into slices like Bundt cake, but it’s more fun to just let people pull off pieces with their fingers. Hannah’s 2nd Note: If you’d like to make Caramel Monkey Bread, use only ¾ cup of white sugar. Mix it with the cinnamon the way you’d do if it was the full amount of white sugar. At the very end when you melt the butter with the leftover cinnamon and sugar mixture, add ¾ cup of brown sugar to the bowl before you put it in the microwave. Pour that hot mixture over the top of your Bundt pan before baking and it will form a luscious caramel topping when you unmold your Monkey Bread. Hannah’s 3rd Note: I don’t know why this is called “Monkey Bread”. Norman thinks it has something to do with the old story about the monkey that couldn’t get his hand out of the hole in the tree because he wouldn’t let go of the nut he was holding in his fist. Mike thinks it’s because monkeys eat with their hands and you can pull this bread apart and eat it with your hands. Mother says it’s because monkeys are social animals and you can put this bread in the center of the table and everyone can sit around it and eat. Tracey says it’s because it’s a cute name. Bethie doesn’t care. She just wants to eat it.

Molly was bending over the table where her masterpiece, the white and silver cake, towered above her lesser achievements in the shape of patties, canapes, rolls, sandwiches, cakes and biscuits. A current of goodwill flowed from Molly through the food to the people who ate it and back again the same way. Her good cooking made the connection; she seemed to need no other.

Maybe I'll go to Rosedale's, get some really good seafood. Maybe I'll see if there is a recipe in here for shrimp and grits, which Taffy prepared for me whenever I visited Atlanta, knowing it's my favorite. Whenever I asked my mother-in-law for the recipe she would smile and say, "Oh, it's just a little of this and a little of that." Except, no, I wouldn't be able to find stone-ground grits in the city and would have to put the shrimp over rice instead. Maybe I'll make the trout stuffed with bread crumbs, shallots, and lemon slices, or the chicken and dumplings, which are simply biscuits made with cream, cooked on top of a chicken stew. I keep turning the pages of the book, thinking I might make dessert, too. Something comforting. Rice pudding, or a fruit cobbler. The first dessert listed is called "Juneteenth Cake." Juneteenth, I read, is a celebration of blacks' emancipation from slavery. The cake is made from fresh coconuts, both the grated meat and the milk from within. Sounds delicious but laborious.

Bella's Christmas Bake Off' always started in early December and for years had prepared me and the rest of the country for the culinary season ahead. Bella basted beautiful, golden turkeys, cooked crispy roast potatoes, baked magnificent cakes and biscuits, causing power surges throughout the country as people turned on their ovens and baked. She would sprinkle lashings of glitter, special olive oils, the latest liqueurs and all in a sea of Christmas champagne bottles. Bella's style was calm, seductive, and gorgeous. Her very presence on screen made you feel everything was going to be okay and Christmas was on its way. She didn't just stop at delicious food either- her tables were pure art and her Christmas decorations always the prettiest, sparkliest, most beautiful. Bella Bradley had an enviable lifestyle and she kept viewers transfixed all year round, but her Christmases were always special. Her planning and eye for detail was meticulous, from color-matched baubles to snowy landscapes of Christmas cupcakes and mince pies- and soggy bottoms were never on her menu.

When we got back, we opened Bella's posh hamper which contained lovely luxuries that were pointless on their own. But we ate the olive biscuits and the chocolate mints and the jar of cherries in kirsch as well as Christmas cake and Beatrice's Jamaican rum cake and we drank champagne.

Jasmine licked her finger and flipped through her notes: Smoked Chicken with Pureed Spiced Lentils, Hot Ham and Bacon Biscuits, Cassoulet Salad with Garlic Sausages. After three cookbooks, she was finally finding her voice. She had discovered her future lay in rustic, not structure. Oh, she had tried the nouvelle rage. Who could forget her Breast of Chicken on a Bed of Pureed Grapes, her Diced Brie and Kumquat Salsa, her Orange and Chocolate Salad with Grand Marnier Vinaigrette? But her instincts had rightly moved her closer to large portions. She hated the increasing fad of so much visible white plate. She preferred mounds of gorgeous food and puddles of sauces. Jasmine kneaded her heavy flesh and smiled. She had finally found her term. She was going to be a gastrofeminist. She would be Queen of Abundance, Empress of Excess. No apologies of appetite for her, no 'No thank you, I'm full,' no pushing away her plate with a sad but weary smile. Her dishes would fulfill the deepest, most primal urge. Beef stews enriched with chocolate and a hint of cinnamon, apple cakes dripping with Calvados and butter, pork sautéed with shallots, lots of cream, and mustard.

In the evenings the family gathered at Kirkwood Hall. Sometimes Andrew cooked, sometimes Delphine. There was a bounty of vegetables from the kitchen garden: tiny patty-pan squash, radishes both peppery and sweet, beets striped deep magenta and white, golden and green, butter lettuce and spinach and peas, zucchini blossoms stuffed with Graham's mozzarella and salty anchovies. Delphine whipped eggs from the chickens into souffles. Chicken- from the chickens, sadly- were roasted in a Dutch oven or grilled under a brick. Plump strawberries from the fields and minuscule wild ones from the forest were served with a drizzle of balsamic syrup or a billow of whipped cream. Delphine's baking provided custardy tarts, flaky biscuits, and deep, dark chocolate cake.

I hacked an old Crock-Pot and turned it into a sous vide machine, and did a turkey breast, and then seared the skin on the stovetop, so it is totally crispy, but the meat is BEYOND juicy. And the stuffing is a combination of homemade corn bread, homemade buttermilk biscuits, and brioche, with sage and thyme and celery and onion and shallot. And I tried the Robuchon Pommes Puree, and thought that there was no way to put THAT much butter into that much potato, but holy moley is it amazeballs! And I did a butternut squash soup with fried ginger and almond cake with apple compote." All the bustle has roused Volnay, who wanders over to greet Benji, and receives a dog biscuit for her trouble from Eloise. "Honey, breathe a little," I say, laughing. "It's just... I... I mean... THANKSGIVING!" he says, which cracks us all up.

Her kitchen was full of memories. This was where she demonstrated the god-given talent and craft that had made Sugar a success when she’d founded it at the age of twenty. This was where she had perfected her techniques and recipes---the dense Detroit pound cake, the light-as-air pastries, her signature champagne torte, and the bestselling kolaches had all been developed here in the homey old-fashioned kitchen. Biscuits, she often said, were the purest test of a baker’s skill. The ingredients were simple and technique was everything. Use flour from winter wheat and sift it twice. Keep a cube of butter in the freezer and shred it with the box grater. Wet your fingertips with buttermilk and handle the dough as if it were as fragile as a soap bubble.

Sorry for the scare," Elinor gently told mothers as she handed out cakes and meat from the baskets. "Thank you for your service," Fergus roared at fathers, handing out oats and salt and candles. "These are my favorite," Merida added, giving the children some of Aileen's ginger biscuits. "They bite you back." Through it all, the triplets kept singing lustily as they threw candies at other boys, and eventually the villagers joined in, too, with the familiar old songs. As the stars shone hard and cold above, Gille Peter and the others put out wood and set the big Christmas bonfire alight at the end of the main street. They'd brought enough timber to burn a bonfire straight through to the late winter dawn, and soon, dozens of people were gathered around it, singing and laughing, voices raised high and joyful, all of it a bulwark against the dark and cold and loneliness and violence. Magic, magic, magic. A very different type of magic than the Cailleach's or Ferdach's. A magic that Merida liked an awful lot. The mundane, generous magic of her family. She liked them an awful lot.

She would help Pappa and Annie and Angela make Miss Bennet welcome. They must give her plenty of biscuits and special cake. Then Miss Bennet might come again and one day she might turn into Annie’s new mamma.

Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.

How to boost your M score A simple way to boost your M score is to adhere to the following simple rules: 1. Reduce sugars and starchy carbs Cut right back on sugary starchy foods, such as cakes, sweets, biscuits, chips, fruit juices and soft drinks, as these rapidly turn into sugar in your blood, causing sugar spikes, a surge in insulin and weight gain. Aim to have them less than twice a week. You also need to watch out for foods that get rapidly converted to sugars in your blood, such as: • Potatoes, bread, white rice and white pasta.

A Scotchwoman’s Shortbread Biscuits Cream together ½ pound (1 cup) warm butter with ¾ cup dark brown sugar.  Work in 2 ¼ cups flour—slightly less if the mixture is too dry to hold together. Chill briefly, then divide in half.   Pat out in two 8-10” circles on a large baking sheet (thinner for crisper, thicker for more cake-like).  Cut through with a knife into eight equal wedges, but do not separate the pieces.  Prick all over with a fork, and bake in a slow oven (325°) until golden. Re-trace the cuts on the circles while still hot, then break apart when cool. Better the next day, if that is possible.

out the clootie dumpling, cakes, and oat biscuits, while the men, bearing the earthly remains of the old man,

In the first phase you must avoid the following: cakes, biscuits, crisps, chocolate, rolls and croissants, all carbonated beverages, and also in this phase bread, rice, pasta, milk and some dairy products , fruits, are forbidden.

Until the mid-1700s, newborn babies were often fed, or “dry-nursed,” with bread, cake or biscuit mixed with cow’s milk, butter and sugar—known as “pap”—supplemented by brandy, rum or wine

Tree nuts and peanuts ≥ 3 servings per week Fresh fruits including natural fruit juices ≥ 3 servings per day Vegetables ≥ 2 servings per day Seafood (primarily fatty fish) ≥ 3 servings per week Legumes ≥ 3 servings per week Sofrito† ≥ 2 servings per week White meat In place of red meat Wine with meals (optional) ≥ 7 glasses per week Discouraged Soda drinks < 1 drink per day Commercial baked goods, sweets, pastries‡ < 3 servings per week Spread fats < 1 serving per day Red and processed meats < 1 serving per day *Adapted from Estruch, et al. (2013) † Sofrito is a sauce made with tomato and onion, and often includes garlic, herbs, and olive oil. ‡ Commercial bakery goods, sweets, and pastries included cakes, cookies, biscuits, and custard, and did not include those that are homemade. December 2014 Page 100 of 112

The first time Avis knelt on a chair and stirred eggs into flour to make a vanilla cake, she had an inkling of how higher orders of meaning encircle the chaos of life. Where philosophy, she already intuited, created only thought- no beds made, no children fed- in other rooms there were good things like measuring spoons, thermometers, and recipes, with their lovely, interwoven systems and codes. Avis labored over her pastries: her ingredient base grew, combining worlds: preserved lemons from Morocco in a Provencal tart; Syrian olive oil in Neapolitan cantuccini; salt combed from English marshes and filaments of Kashmiri saffron secreted within a Swedish cream. By the time Avis was in college, her baking had evolved to a level of exquisite accomplishment: each pastry as unique as a snowflake, just as fleeting on the tongue: pellucid jams colored cobalt and lavender, biscuits light as eiderdown.

During the afternoons the only thing that seems to hold my interest is baking. I go through my recipe books. Soft-centered biscuits, cakes slathered with icing, cupcakes piled up in pyramids on round plates. Pete doesn't say anything, although every morning he takes out the rubbish bags filled with stale muffins and half-eaten banana loaves. The only thoughts that seem to distract me from babies are those memories of Paris. A gray cold, tall men, black coffee, sweet pastries, Mama laughing, with her hair and scarf streaming behind her. The smell of chocolate and bread.

SWEET POTATO BISQUE WITH CRABMEAT GRAPEFRUIT ICE IN A SWEET TORTILLA CRISP LAMB SEARED IN ANCHO CHILI PASTE ON POLENTA TWO CHUTNEYS: PEAR & MINT ASPARAGUS FLAN AMERICAN GOAT CHEESE, EAST & WEST, WITH RED-WINE BISCUITS AVOCADO KEY LIME PIE PINON TORTA DE CIELO & CHOCOLATE MOCHA SHERBET She'd invented the cake just for tonight; the sherbet came from Julia Child, a remarkably simple confection made with sour cream. Torta de cielo was a traditional wedding cake from the Yucatan, slim and sublime, light but chewy, where pulverized almonds stood in for flour. This time, instead of almonds, Greenie used the fat, velvety pignoli she ordered from an importer on Grand Street, mincing them by hand to keep them from turning to paste. She did not know whether you could tell the best Italian pine nuts from those grown in New Mexico, but, she caught herself thinking, and not without a touch of spite, she might soon find out.

Grab a big-ass piece of paper. I have ideas.” Then he turns to our friends and families, holds up my hand, and yells, “I’m king of the world! Roxy Santos said she’ll marry me!” They cheer and clap and hoot. Laughing, I shake my head. “What about your Hail Mary today and your game-winning throw? Might that have contributed to your king of the world status?” Leaning down, he whispers, “That’s just icing on the cake, biscuit. You’re the real prize, and everyone here knows it.

Rural Free Delivery (RFD) Home, upon that word drops the sunshine of beauty and the shadow of tender sorrows, the reflection of ten thousand voices and fond memories. This is a mighty fine old world after all if you make yourself think so. Look happy even if things are going against you— that will make others happy. Pretty soon all will be smiling and then there is no telling what can’t be done. Coca-Cola Girl Mother baked a fortune cake pale yellow icing, lemon drops round rim, hidden within treasures, a ring—you’ll be married, a button—stay a bachelor, a thimble—always a spinster, and a penny—you’re rich. Gee, but I am hungry. Wait a second, dear, until I pull my belt up another notch. There that’s better. So, you see, Hon, I am straighter than a string around a bundle. You ought to see my eye, it’s a peach. I am proud of it, looks like I’ve been kicked by a mule. You know, dear, that they can kick hard enough to knock all the soda out of a biscuit without breaking the crust Hogging Catfish This gives you a fighting chance. Noodle your right hand into their gills, hold on tight while you grunt him out of the water. This can be a real dogfight. Old river cat wants to go down deep, make you bottom feed. Like I said, boys, when you tell a whopper, say it like you believe it. Saturday Ritual My Granddad was a cobbler. We each owned two pairs of shoes, Sunday shoes and everyday shoes. When our Sunday shoes got worn they became our everyday shoes. Main Street Saturday Night We each were given a dime on Saturday opening a universe of possibilities. All the stores stayed open and people flocked into town. Mr. and Mrs. Reynolds set up a popcorn stand on Reinheimer’s corner and soon after lighting a little stove, sounding like small firecrackers, popping began. Dad, laughing shooting the breeze with a group of farmers, drinking Coca Cola, finding out if any sheds needed to be built or barns repaired, discussing the price of next year’s seed, finding out who’s really working, who’s just looking busy. There is no object I wouldn’t give to relive my childhood growing up in Delavan— where everyone knew everyone— and joy came with but a dime. Market Day Jim Pittsford’s grocery smelled of bananas ripening and the coffee he ground by hand, wonderful smoked ham and bacon fresh sliced. He’d reward the child who came to pick up the purchase, with a large dill pickle Biking home, skillfully balancing Jim Pittsford’s bacon, J B’s tomatoes and peaches, while sniffing a tantalizing spice rising from fresh warm rolls, I nibbled my pickle reward.

I want to acknowledge that most of the cakes, gingerbreads, and biscuits in this book would not have existed if not for sugar imports that were made possible due to slavery, which was particularly concentrated in the Caribbean islands of Barbados, St. Kitts, Nevis, Antigua, and Jamaica, and later Grenada and Trinidad in the 17th, 18th, and 19th centuries, until the British Slavery Abolition Act took effect on August 1, 1834 - which unfortunately only resulted in partial liberation. Sugar has a cost, and that cost was paid by those held in bondage.

She spent her childhood watching her mother bake because the Church Ladies would not be impressed if she didn’t, and that had cured her of any desire to turn out cakes and biscuits when she could buy them from a shop. She’d rather be reading, or gardening. So that’s what she does.

i started to feel less embarrassed about all the weird things i did, like suddenly singing songs with absolutely no context, and my bottomless database of random encyclopaedic facts and that one time i started a four-hour-long text conversation about why cheese was a food. i kept teasing him for having such long hair until he said one day, quite decisively, that he actually wanted it to be long, so i stopped teasing him after that. we played video games or board games or watched youtube videos or films or tv shows, we baked cakes and biscuits and ordered takeaway. we could only do stuff at his house when his mum wasn’t in, so we were at my house most of the time. he’d sit through me screaming along to moulin rouge and i'd sit through him reciting every line from back to the future. i tried to learn the guitar using his guitar, but gave up because i was shit. he helped me paint a night-time cityscape mural on my bedroom wall. we watched four seasons of the office. we sat in each other’s rooms with our laptops on our legs; he kept falling asleep at random times of the day; i kept persuading him that just dance sessions were a good idea; we discovered that we were both very passionate about monopoly. i didn’t do any homework when i was with him. he didn’t do any uni reading when he was with me. but at the heart of it was universe city. 

i started to feel less embarrassed about all the weird things i did, like suddenly singing songs with absolutely no context, and my bottomless database of random encyclopaedic facts and that one time i started a four-hour-long text conversation about why cheese was a food. i kept teasing him for having such long hair until he said one day, quite decisively, that he actually wanted it to be long, so i stopped teasing him after that. we played video games or board games or watched youtube videos or films or tv shows, we baked cakes and biscuits and ordered takeaway. we could only do stuff at his house when his mum wasn’t in, so we were at my house most of the time. he’d sit through me screaming along to moulin rouge and i'd sit through him reciting every line from back to the future. i tried to learn the guitar using his guitar, but gave up because i was shit. he helped me paint a night-time cityscape mural on my bedroom wall. we watched four seasons of the office. we sat in each other’s rooms with our laptops on our legs; he kept falling asleep at random times of the day; i kept persuading him that just dance sessions were a good idea; we discovered that we were both very passionate about monopoly. i didn’t do any homework when i was with him. he didn’t do any uni reading when he was with me. but at the heart of it was universe city. 

Moist cake, fresh blueberries, and melt-in-the-mouth frosting. "Best ever." He understood her slow savoring and the licking of her lips. "I could eat blueberry butter cake for breakfast, lunch, and dinner," she confessed. She tapped her fork on the plate, encouraging him. "There's plenty; have a second bite." He shook his head; she was his indulgence. All happy, uninhibited, and turned on by cake. "I enjoy dessert now and again," he conceded. "But I'm more of a meat-and-potato guy." "There's steak and eggs on our breakfast menu," she said. "Gram makes amazing home fries. Sliced potatoes, chopped onions, and sweet bell peppers cooked in bacon fat. Don't get me started on her buttermilk biscuits.

If Takumi is beating the eggs whole, that means he's making a Genoise sponge cake for the cake layer, which has a soft and smooth texture but tends to be flat. But by beating the eggs separated, Mimasaka is probably making a biscuit sponge cake for the cake layer, which is fluffier and will soak up more of the syrup! "In other words, my cake layer will take better advantage of the sweet syrup than yours. I bet you picked Genoise sponge cake for its tender, smooth texture. That's fine on its own, but if you try them side by side... ... mine will taste better.

The citrusy tang of lemon floods the mouth! At the same time, the rich aroma of almond tickles the nose! Both flavors are seamlessly brought together with no bitterness or clashing at all! It's sweet and mild and fragrant! I can feel it awakening the heart of a maiden within me! "I chose a Biscuit Joconde for the sponge cake because it matched so well with the almond pralines. It gives even the cake layer the aroma of almonds, without disturbing the flavor balance in the least.

Pariva was a small village, unimportant enough that it rarely appeared on any maps of Esperia. Bordered by mountains and sea, it seemed untouched by time. The school looked the same as she remembered; so did the market and Mangia Road---a block of eating establishments that included the locally famous Belmagio bakery---and cypress and laurel and pine trees still surrounded the local square, where the villagers came out to gossip or play chess or even sing together. Had it really been forty years since she had returned? It seemed like only yesterday that she'd strolled down Pariva's narrow streets, carrying a sack of pine nuts to her parents' bakery or stopping by the docks to watch the fishing boats sail across the glittering sea. Back then, she'd been a daughter, a sister, a friend. A mere slip of a young woman. Home had been a humble two-storied house on Constanza Street, with a door as yellow as daffodils and cobblestoned stairs that led into a small courtyard in the back. Her father had kept a garden of herbs; he was always frustrated by how the mint grew wild when what he truly wanted to grow was basil. The herbs went into the bread that her parents sold at their bakery. Papa crafted the savory loaves and Mamma the sweet ones, along with almond cakes drizzled with lemon glaze, chocolate biscuits with hazelnut pralines, and her famous cinnamon cookies. The magic the Blue Fairy had grown up with was sugar shimmering on her fingertips and flour dusting her hair like snow. It was her older brother, Niccolo, coaxing their finicky oven into working again, and Mamma listening for the crackle of a golden-brown crust just before her bread sang. It was her little sister Ilaria's tongue turning green after she ate too many pistachio cakes. Most of all, magic was the smile on Mamma's, Papa's, Niccolo's, and Ilaria's faces when they brought home the bakery's leftover chocolate cake and sank their forks into a sumptuous, moist slice. After dinner, the Blue Fairy and her siblings made music together in the Blue Room. Its walls were bluer than the midsummer sky, and the windows arched like rainbows. It'd been her favorite room in the house.

We also ate well in the kitchen, and I found that I had inherited my father's palate and appreciation of good food. Our cuisine at home always been rather basic, even in the days when we had a cook, and I became fascinated with the process of creating such wonderful flavors. "Show me how you made that parsley sauce, those meringues, that oyster stew," I'd say to Mrs Robbins, the cook. And if she had a minute to spare, she would show me. After a while, seeing my willingness as well as my obvious aptitude for cooking, she suggested to Mrs Tilley that her old legs were not up to standing for hours any more and that she needed an assistant cook. And she requested me. Mrs Tilley agreed, but only if she didn't have to pay me more money and I should still be available to do my party piece whenever she entertained. And so I went to work in the kitchen. Mrs Robbins found me a willing pupil. After lugging coal scuttles up all those stairs, it felt like heaven to be standing at a table preparing food. We had a scullery maid who did all the most menial of jobs, like chopping the onions and peeling the potatoes, but I had to do the most basic of tasks- mashing the potatoes with lots of butter and cream until there wasn't a single lump, basting the roast so that the fat was evenly crisp. I didn't mind. I loved being amongst the rich aromas. I loved the look of a well-baked pie. The satisfaction when Mrs Robbins nodded with approval at something I had prepared. And of course I loved the taste of what I had created. Now when I went home to Daddy and Louisa, I could say, "I roasted that pheasant. I made that apple tart." And it gave me a great rush of satisfaction to say the words. "You've a good feel of it, I'll say that for you," Mrs Robbins told me, and after a while she even sought my opinion. "Does this casserole need a touch more salt, do you think? Or maybe some thyme?" The part I loved the best was the baking. She showed me how to make pastry, meringues that were light as air, all sorts of delicate biscuits and rich cakes.

poor children in Africa. We were told to bring in cakes and biscuits to sell to each other at lunch time. ‘Right!’ said Mum, rolling up her sleeves. She started making an enormous batch of bunny cookies, all different flavours, every one lovingly iced with raisins for eyes and a dab of glacé cherry for a mouth. Nearly everyone brought cakes and biscuits – but mine were the most popular! I sold them for ten pence per cookie, and they sold out in five minutes flat! We had a summer fair for school funds at the end of June and Mr Pettit

perhaps some cherry preserve or marmalade, a slice of dark grainy quince paste, a sponge cake, brioches with a fine crust, crunchy biscuits, or slices of French toast,

I'm not tootin' my own horn or anything, but I gotta say the buffet we set up on my dining room table with a blue-checkered cloth and some fresh daisies couldn't have looked more beautiful. Used my large, glazed, tobacco-spit pottery dish for the casserole, and with the crusty, buttered bread crumb topping, it was appetizing enough to be photographed for a food magazine. For the grits, I'd decided to sprinkle extra Parmesan over the top, so they were not only soft and creamy inside but a crispy golden brown outside. The congealed salad I fixed in a glass mold the shape of a pinecone, so when I turned it out on a plain white platter lined with leaves of romaine, the peaches and pecans could be clearly seen suspended in the lemony aspic in an interesting design. This time my hot buttermilk biscuits were as high and fluffy as Mama's, and next to the cloth-lined straw basket I had a big slab of the sweetest local country butter in the state of Texas, which I buy every weekend at the farmers' market out off Eldridge Parkway. We transferred Rosemary's yummy cake to the cut-crystal plate with tiny legs I remember my grandmamma using for birthday parties, and to tell the truth, I wondered how in hell I was gonna get through that lunch without cuttin' myself more than just a sliver of that mouthwatering caramel layer cake.

So brisk! I can feel the fresh Mediterranean breeze... gently rustling the leaves of the lemon trees. I've had semifreddo desserts many times in my life. But this is unlike anything I've tasted before! And I know the taste of true Italian limoncello. Where on earth did this intense lemony flavor come from?! Is it that fourth layer? What is it?!" "That layer... ... is lemon curd." "Lemon curd?" "Lemon card?" "It isn't curd like curds of milk. It's a dessert spread made with citrus fruits." LEMON CURD A fruit spread originating in Britain, it was intended as an alternative to jams. Egg yolks, sugar, fruit juice and zest are mixed together with a blender and then cooked into a paste and chilled. A centuries-old, traditional dessert, there is even a royal version called Royal Curd. "That vibrant, citrusy tang of the curd has a fresh, refined aroma. Its smoothness combined with the satiny-soft Genoese cake melts in the mouth! What a light and downy texture. It touches the tongue like a feather! The grainy Biscuit Joconde could never be this soft!" "He turned it around! The Genoese cake was supposed to be a liability... but he turned it into an advantage by making it part of an elegant, mature taste experience!" "A British fruit spread, eh? And he put that together right on the spot?" "I'm shocked he had the ingredients." "Fruit curds don't need many ingredients. They use egg yolks, sugar, lemon juice, lemon zest... and butter." "Butter? I thought you barely had a scrap of butter left." "I substituted the butter with this." "Olive oil?!" "Oho! Is that even possible?" "He must certainly know all about it, having grown up in Italy!" "I handicapped myself by choosing Genoese for the sponge cake style. It doesn't have nearly the punch the almondy Biscuit Joconde has. So I turned to the citrusy flavor instead.

Cakes and pies lined the parsonage countertop and the church refrigerator was stacked with casseroles. They baked spicy apple harvest cakes and angel biscuits so light they seemed to hover above the pan. They brought him jars of homemade bread and butter pickles, plum preserves, and chow-chow. Every morning cars lined the sidewalk in front of the church, and ladies bearing gifts of honey buns and banana bread still warm from the oven filed into the church. After a particularly moving sermon on "Faith, Fishes, and Loaves," they whipped up enough salmon croquettes and tuna casseroles to feed the masses.

Mr. Bodley was already tottering toward them under the weight of a tea tray laden with seedcake, sponge cake, strawberry jam, marmalade, hot buttered crumpets in a basket wrapped in white linen, scones, clotted cream, almond biscuits, sardines on toast, a pot of beans baked with bacon and onion, a plate of sliced ham with gherkins, a bottle of brandy with two glasses, and—perhaps as an afterthought—a steaming teapot with two china cups and saucers alongside.

After Sims and the footmen had departed, Ethan sat with his back against the tree trunk and watched as Garrett unearthed a feast from the hampers. There were boiled eggs, plump olives, stalks of crisp green celery, jars of pickled carrots and cucumbers, sandwiches wrapped in paraffin paper, cold fried oyster-patties and wafer crackers, jars of finely chopped salads, a weighty round of white cheese, muslin-lined baskets filled with finger cakes and pastry biscuits, a steamed cabinet pudding left in its fluted stoneware mold, and a wide-mouthed glass bottle filled with stewed fruit.

An Irani serves the simplest of menus: tea, coffee, bread and butter (always Polson), salted biscuits, cakes, hard bread, buttered buns, hard-boiled eggs, buns with mincemeat, berry pilaf, and mutton biryani.

Perilee’s Wartime Spice Cake 1 cup brown sugar, firmly packed 1 1/2 cups water 1/3 cup shortening or lard 2/3 cup raisins 1/2 teaspoon each ground cloves and nutmeg 2 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon salt 2 cups flour 1 teaspoon baking powder Boil brown sugar, water, shortening, raisins, and spices together for 3 minutes. Cool. Dissolve baking soda in 2 teaspoons water and add with salt to raisin mixture. Stir together flour and baking powder and add to raisin mixture one cup at a time, beating well after each addition. Pour into a greased and floured 8-inch square pan and bake at 325 °F for about 50 minutes. (Adapted from Butterless, Eggless, Milkless Cake, in Recipes and Stories of Early Day Settlers; and from Depression Cake, described in Whistleberries, Stirabout and Depression Cake: Food Customs and Concoctions of the Frontier West.) Hattie’s Lighter-than-Lead Biscuits 3/4 cup cooked oatmeal, cooled 1 1/2 cups wheat or rye flour 4 teaspoons baking powder 3/4 teaspoon salt 2 tablespoons lard, shortening, or butter 1/4 cup milk Mix oatmeal with sifted flour, baking powder, and salt. Cut in lard, shortening, or butter. Add milk and mix, forming a soft dough. Do not overmix. Roll out on lightly floured surface to 1/4 to 1/2 inch thick. Cut with floured biscuit cutter (or drinking glass) and bake on an ungreased cookie sheet at 425 °F for 12 to 15 minutes. (These are what Hattie served to Rooster Jim in Chapter 17.)

She put so much love and magic into her baking. I bet you all had your favorite-" Kat tries to swallow her tears but she can't. "Pistachio cream croissants!" Noa shouts out. Kat blinks, scanning the crowd for the perpetrator and sees Noa looking up at her, grinning. Kat nods. "My favorite too." She looks out at the congregation again, blinking back her tears. "Zucchini and caramelized onion pizza!" someone else shouts. Kat sniffs, wiping her eyes with the back of her hand. "Tiramisu cheesecake!" "Vanilla and elderflower brownies!" "Cinnamon and nutmeg biscuits!" "Spiced chocolate cake!" Kat starts to smile. She looks out at the congregation, at their happy, memory-filled faces, the taste of Cosima's baking still on their tongues, and feels her heart begin to lift. "Passion fruit and pear cannoli!" "Chocolate and pistachio cream cupcakes!" shouts Amandine. "Dough twists dipped in Nutella!" Heloise calls out.

When I was growing up, the taste of pancakes meant the kind that my great-uncle made for me from Bisquick. If condensed cream of mushroom soup was the Great Assimilator, then this "instant" baking mix was the American Dream. With it, we could do anything. Biscuits, waffles, coffee cakes, muffins, dumplings, and the list continues to grow even now in a brightly lit test kitchen full of optimism. My great-uncle used Bisquick for only one purpose, which was to make pancakes, but he liked knowing that the possibilities, the sweet and the savory, were all in that cheery yellow box. Baby Harper wasn't a fat man, but he ate like a fat man. His idea of an afternoon snack was a stack of pancakes, piled three high. After dancing together, Baby Harper and I would go into his kitchen, where he would make the dream happen. He ate his pancakes with butter and Log Cabin syrup, and I ate my one pancake plain, each bite a fluffy amalgam of dried milk and vanillin. A chemical stand-in for vanilla extract, vanillin was the cheap perfume of all the instant, industrialized baked goods of my childhood. I recognized its signature note in all the cookies that DeAnne brought home from the supermarket: Nilla Wafers, Chips Ahoy!, Lorna Doones. I loved them all. They belonged, it seemed to me, to the same family, baked by the same faceless mother or grandmother in the back of our local Piggly Wiggly supermarket. The first time that I tasted pancakes made from scratch was in 1990, when Leo, a.k.a. the parsnip, made them for me. We had just begun dating, and homemade pancakes was the ace up his sleeve. He shook buttermilk. He melted butter. He grated lemon zest. There was even a spoonful of pure vanilla extract. I couldn't bring myself to call what he made for us "pancakes." There were no similarities between those delicate disks and what my great-uncle and I had shared so often in the middle of the afternoon.

Oh, my goodness," Sylvie said with obvious delight, immediately leaning down for a closer look at the former professor's Beauty and the Beast spread. There were iced biscuits, piped well, each in the shape of an animated character. Happily chomping down on a smiling teapot, Mariana cooed, "Look at the gingerbread houses." Adam had re-created the central square of a small French-inspired town in gingerbread blocks, chocolate beams, and blown sugar fountains. He'd mechanized the latter to spill out a cascade of syrup, which fizzed like sherbet and tasted far better than Dominic had expected. Most of the sugar-craft requirements had been checked off on the cake, however, and the sculpted objects that stood atop the icing. Even for a highly skilled, trained sugar artist, it was difficult to pull off a human figure, and Adam had wisely opted for the Beast's enchanted household: the clock, the candelabra, and so on.

Lemon Curd Serves Fourteen         This is a filling or topping that can easily be converted to a sauce. It is often used in place of jam on biscuits and as a filling for cakes or tarts. I use it to make a luscious lemon cream frosting for the Lemon Coconut Layer Cake on page 111. If you want to make a thick lemon sauce, simply thin the curd with some hot water and stir until smooth.

I am Nom-O-Tron,' said the machine, in a big, boomy voice, so loud that Astra was afraid her mum and dad or some other grown-ups would hear and come to see who was sneaking a bedtime snack. 'Shhh!' she said. 'Have you got any biscuits?