Annie Overboe
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Sweet tips for blue-ribbon bakingJul 25, 2011 12:00 am - It is fair week in DuPage County and this morning I am out at County Farm Road fair grounds judging the annual foods competitions where local bakers never fail to surpri...
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Strawberry jam that preserves flavorJun 21, 2011 12:00 am - A trip to the California Strawberry Festival in Oxnard in May got me thinking about preserving the fresh taste of this succulent fruit. Walking around this hugely popula...
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Biscuit bars fit for a princeMay 31, 2011 12:00 am - By now we all know the dashing Prince William across the pond fancies chocolate desserts. To this fan of all things chocolate, his choice of a chocolate biscuit groom's ...
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Carrot gives lamb cake a breakApr 19, 2011 12:00 am - Think Easter desserts and coconut-covered lamb cakes quickly spring to mind. This holiday favorite looks enticing on our dessert tables, yet seldom offers more than a dr...
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Corn bread recipe shows flexibilityMar 22, 2011 12:00 am - Occasionally my son likes to play the “mom's a chef” card to his advantage. For example, he recently needed help moving and was looking for a way to entice (bribe, if yo...
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Coffee cake rises to festive occasionDec 20, 2010 10:00 pm - Few aromas entice our taste buds like fresh baked bread. Quick breads fill a niche for those bakers looking to invest less time in the kitchen, but let's be truthful: qu...
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A spin on traditional cookies and what you need to make themNov 29, 2010 10:00 pm - Gifting homemade cookies for the holiday season accomplishes two worthwhile goals. First, bakers save money by crafting culinary treats in their kitchens. Secondly, and ...
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Nothing tricky about this pumpkin dessertOct 25, 2010 11:00 pm - Halloween desserts and the bakers who create them fall into two distinctive camps: the devoted spooky crowd and the happy pumpkin fans. Over the years I've leaned toward...
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White chips just right in these drop cookiesSep 21, 2010 11:00 pm - When I think about baking an easy drop cookie, chocolate chips come to mind - specifically Ghirardelli's 60 percent dark chocolate chips. I've got the basic dough recipe...
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Turning fondue, sans the flame, into a cool summer treatAug 17, 2010 11:00 pm - This hot and sizzling summer quickly stops me cold whenever temptation arises to turn on my oven. Ice cream neatly cools the palate, but occasionally my taste buds desir...