Right after labor day I like to do a little baking. I used to send along slices of the cakes below in my daughter’s lunch box but now that she is all grown up I still keep the tradition going with baking a home style Bundt® cake for friends who drop by. A cup of tea and slice of cake couldn’t be a better way to end the afternoon or evening for that matter

As a French-trained chef, I never gave Bundt® cakes much attention. I would spend hours making fruit tarts with pastry cream and flaky pastry dough, chocolate European-style tortes, and praline soufflés. When I began my food-writing career, I was asked to develop a Bundt® cake story for a food magazine. From then on I had such fun coming up with creative renditions that they became my standby cake. The Glazed Lemon Sour Cream cake is the one that my daughter insists on for her birthday every year.

Well over a half a century ago the Bundt® pan was invented. There is some controversy over whether it was first introduced in the early 1900’s, as indicated in the Settlement Cookbook, or in the 1950’s by the president of Nordic cookware. Whoever invented this pan made a wonderful contribution to American baking.

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Hi All,

Well I have finally joined the blog set. I have been working on my website all summer with new recipes, videos, articles and product recommendations for all to see.
Thought you’d like to see a video so check this one out— if you’ve ever wondered how to clean and cut a leek, take a look at this easy technique.

I have been trying out new recipes for my syndicated newspaper column and just enjoying the summer and all the great produce. Let’s face it— a dinner of heirloom tomatoes, grilled marinated chicken and grilled vegetables makes life worth living…. A chilled summer Rose is the perfect accompaniment.

I cooked a birthday lunch for my dear friend that we enjoyed at the beach. Even a pro can sometimes have a tough time. I made a 12-inch chocolate cake and it fell apart when I unmolded it so I had to make it twice. According to all who attended it was worth cooking it twice! Here’s the menu with a few photos:
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