Stone Fruit Baking Yields Fruity Reward - by Marcy Goldman

Stone fruit is not the sort of name one would give to ambrosial fruits such as plums, peaches and nectarines but that is indeed the fruit grower’s and horticulturalists’ official term for this wonderful category of fruit.

Baker’s love the ‘stone fruits’ because unlike berries, they offer a few days notice before turning over-ripe... read more...

Recipes:

Warm Apricot Pastries
Puff pastry from a French-style bakery is usually better, but most commercial varieties will do.

French Sour Cherry and Cream Cake A shortbread bottom with a pastry cream topping – all baked together for a unique, European tart.

Open-Faced Peach Kutchen Tart
This has the flavor notes and homey-ness of a peach kutchen but is a trifle more sophisticated. A basic butter dough presents a filling of fresh peaches.

Belgium Sugar Plum Tart
A lean but tender yeasted pastry dough, touch of sugar, smidge of butter, topped with diced plums. The plums change color in baking and lend a gorgeous red hue, atop the tender, golden pastry.

Family Reunions Celebrate Food Heritage by Karen Mitchell-Wilcher

Families, fun, festivals and food may be the motto for the summer. One of the most anxiously awaited and popular seasonal rituals are family reunions. These gatherings can be large or small, near or far, but one thing that’s constant wherever they are, is that everyone looks forward to sharing family history around a table crowded with favorite foods. read more ...

Recipes:
Granny's Teacakes - Jackie's Old Fashioned Lemonade

Clabber Girl News:  The discovery and development of baking powder is honored in a ceremony at the former Rumford Chemical Works in East Providence, Rhode Island. The Rumford Chemical Works is now designated a National Historic Chemical Landmark. Read More....
Clabber Girl Customer Spotlight:  Babe's Chicken Dinner Restaurant

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Your comments, recipes and cooking tips are welcome as always. Send via e-mail to: pmeeks@clabbergirl.com.

See you next time!