ow you doin’? Can you believe it’s almost Labor Day? Some kids are getting ready to start school and others have already begun their school year. It’s time to buckle down and get the family back into the work and school mind set. Forget about the beach and images of fit boys and girls and get yourself in a red, white and blue frame of mind and think about your Latin class. (I hated Latin!)
 
Now, speaking of patriotic colors, it’s that time of year to bring back my Red, White & Blue Mixed Berry Chantilly Cake. This is not a complicated production, but a berry Chantilly sheet cake that takes everything you love about the signature Whole Foods cake and turns it into an easy-to-serve 9 X 13 sheet cake—layered with fluffy Chantilly cream and topped with fresh berries. It's the perfect dessert for cookouts, end of summer gatherings and especially Labor Day celebrations—you'll understand the obsession after one bite.
 
Prep time: 15 minutes
Bake time: 30 minutes
Cool time: 30 minutes
Yield:  12 servings
 
Ingredients 
For the cake
4 large eggs
1-1/4 cups granulated sugar
2 cups cake flour or all-purpose flour
2 teaspoons baking powder
1 cup whole milk
1/4 cup unsalted butter
1 teaspoon pure vanilla extract
1/2 teaspoon fine kosher salt
 
For the berry topping
2 cups ripe red strawberries, halved
1 cup blackberries, halved
1 cup raspberries
1 cup blueberries
 
For the Chantilly cream
8 ounces cream cheese, softened
8 ounces mascarpone, softened
3/4 cup confectioner’s sugar
1-1/4 cups heavy cream
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.

To make the cake

1. Spray a 9 X 13-inch baking pan and line it with parchment; set aside.
2. Add the eggs and sugar to the bowl of a stand mixer fitted with whisk attachment.
3. Whip on medium-high speed until very thick and pale; 5 to 7 minutes.
4. Meanwhile, in a separate bowl whisk together the cake flour and baking powder.
5. Heat the milk and butter until the butter has melted and milk is steaming but not boiling; remove from the heat and stir in vanilla and salt.
6. Add half of the flour mixture to the eggs and sugar and mix at the lowest speed until almost combined.
7. Beat in the warm milk mixture at low speed.
8. Beat in the remaining flour mixture just until no flour streaks remain. Do not over mix!
9. Pour the prepared batter into the prepared pan.
10. Bake in the preheated oven until a cake tester inserted in the center comes out clean; 28 to 32 minutes.
11. Let the baked cake cool completely for 30 minutes.

To prepare the berries

1. Stir strawberries, blackberries, raspberries and blueberries together in a small bowl and set aside.

To make the Chantilly cream

1. Beat the cream cheese, mascarpone and confectioner’s sugar until creamy.
2. Add half of the heavy cream slowly with mixer running at a low speed until incorporated, then add in the remaining cream.
3. Whip on medium-high until medium peaks form; 2 to 3 minutes.

To assemble the cake

1. Cut the cooled cake in half horizontally.
2. Spread half of the Chantilly cream on top of the bottom cut.
3. Add some berries to taste.
4. Set the other cut half on top of the berries and cream and top with the remaining Chantilly cream and remining berry mixture.
5. It’s best if you serve this dessert immediately but it can be refrigerated for a few hours ahead of time, if you must.

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ChefSecret: As an added touch, I like to sprinkle the top of the cake with 1/2 cup of crushed graham cracker crumbs.
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Quip of the Day: You can’t buy happiness, but you can buy cake—and that’s basically the same damn thing.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Cake #RedWhiteBlueMixedBerryChantillyCake #MixedBerry Cake #ChantillyCake #HappyLaborDay #Dessert #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? There’s no doubt about it… I love cookies! I always have a large cookie jar (or two) filled to the top. I particularly love cookies with chocolate in them. I even like to add chocolate to plain cookies like oatmeal, peanut butter or snickerdoodles. It’s like finding a surprise bit in the middle of an ordinary cookie.
 
At Choclatique we were always looking for the spectacular cookie—that means two or three types of chocolate---this just might be it. This soft on the inside, crispy on the edges cookie is one that will quickly become a family favorite.
 
Prep time: 15 minutes
Chill time: 36-48 hours
Bake time: 19-20 minutes
 
Ingredients 
1-7/8 cup cake flour (8 1/2 oz)
1-2/3 cup bread flour
1-1/4 teaspoon baking soda
1-1/2 teaspoons baking powder
1-1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2-1/2 sticks unsalted butter
1-1/4 cup light brown sugar, packed
1-1/8 cup granulated sugar
2 large eggs
3 teaspoons pure vanilla extract
2 cup bittersweet or semi-sweet chocolate chunks (I prefer Guittard chocolate)
3/4 cup milk chocolate chunks
1 tablespoon flaky sea salt
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Whisk the flours together with the baking soda, baking powder, kosher salt, cinnamon and nutmeg and set aside.
3. In the bowl of a stand mixer fitted with a paddle, beat the butter and sugars together at high speed for at least 4 minutes.
4. Add the eggs and vanilla and beat for 2 more minutes.
5. Add the flour mixture and mix on the slowest speed until just combined. If you see a little bit of white flour left, that’s okay, finish mixing it with a wooden spoon.
6. Mix together the dark chocolate and the milk chocolates in a bowl.
7. Fold the chocolate pieces into the dough with a wooden spoon.
8. Wrap the finished dough in food film and refrigerate for 36-48 hours (yes, 36-48 hours). This helps to develop more flavor in the dough.
9. Preheat an oven 350⁰ F.
10. Line a large sheet pan with parchment baking paper.
11. Remove the dough from the refrigerator, scoop into 4-ounce balls (about a 1/3 cup).
12. Place the dough balls 2 to 3-inches apart on the large, prepared sheet pan.  Do not crowd the pan…a 1/2 sheet pan can take about 4 cookies this size.
13. Lightly press a larger chocolate chunk into the center of each dough ball.
14. Bake on the center rack of the oven for 19 minutes… (there should be a mixture of golden brown and slightly darker light brown on the top of each cookie and with pools of melted chocolate visible. 
15. Let the cookies cool on the sheet pan for at least 15 minutes and then transfer them to a cooling rack to cool completely.
16. When the cookies are cool but the chocolate is still glossy, lightly sprinkle a few flakes of sea salt over the top. Salt enhances the flavor of the chocolate and takes the edge off the sweet.

ChefSecret: This recipe calls for both bread and cake flours rather than just all-purpose flour typically used when baking cookies. Why?  The cake flour makes it cakey, and the bread flour makes it bready. The combination gives it the signature soft and chewy center, with a crispy outer edge. Or, make it gluten-free by substituting 4 cups gluten-free flour. The texture is different, but your diet-restricted friends and family will be grateful for the effort.

Quip of the Day: Q: What is a monkey’s favorite cookie? A: Chocolate chimp.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Milk-DarkChocolateChunkCookies #Guittard #Choclatique #Cookies #Dessert #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I am writing this cake recipe from my happy memories at The Willows Restaurant in Waikiki. The Willows was located at heart of historic Moili’ili. It was Hawaii’s original garden restaurant and sat on an acre of lush tropical gardens with native Hawaiian flowers, and cascading waterfalls where you could enjoy open air dining quietly located within Hawaii’s capital city of Honolulu.
 
Aloha Cakes have been around in one form or another well, forever. You can find some original retro recipes in old island church cookbooks. That said, my version of Aloha Cake—Pineapple-Cherry-Coconut-Pecan—is easier because it starts with a simple box of yellow cake mix. That cuts the preparation time way down and this recipe more approachable. It’s a recipe you can bake on short notice when you’re asked to bring a dessert to a gathering. It’s done in about an hour.
 
The yellow cake batter mix is enriched with an entire can of crushed pineapple (in juice, not syrup) which makes the base and sticky topping of boiled butter, sugar, coconut and evaporated milk a perfect combination of flavors and textures right out of the oven.
 
Eating it warm allows you to enjoy the maximum pudding-like texture. The toasted coconut brings just enough visual and textural contrast to keep everyone hovering around for a second and maybe even a third slice.
 
Prep time: 10 minutes
Cook time: 45 minutes
Yield: 12 servings
 
Ingredients 
Nonstick cooking spray
1 (15.25-ounce) box yellow cake mix (I prefer Duncan Hines or Betty Crocker)
1 (15-ounce) can crushed pineapple in 100% juice, undrained
1 cup drained maraschino cherries
2 large room temperature eggs
1 tablespoon pure vanilla extract
1-1/2 cups sweetened shredded coconut, divided
1/2 cup packed dark brown sugar
1/2 cup toasted lightly chopped pecans
4 ounces (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 cup evaporated milk
1/4 teaspoon kosher salt
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 325°F.
3. Coat a 9 X 13-inch baking pan with nonstick cooking spray.
4. In a large bowl, mix the cake mix, canned pineapple with 2 tablespoons of pineapple juice, cherries, eggs, vanilla extract and 1 cup of coconut until fully combined and no dry spots remain.
5. Spread the batter evenly in the pan.
6. Sprinkle the batter with brown sugar and top with toasted pecans all over the top.
7. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes. 
8. While the cake bakes, toast the remaining 1/2 cup coconut in a small skillet over medium heat, stirring occasionally, until golden brown; 3 to 5 minutes.
9. Transfer the toasted coconut to a plate.
10. About 5 minutes before the cake finishes baking, combine the butter, granulated sugar, evaporated milk and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the butter has melted; about 2 minutes.
11. Keeping the heat at medium, bring to a boil; cook, stirring constantly, for 1-1/2 minutes.
12. Remove milk and butter mixture from the heat.
13. When the cake comes out of the oven, immediately pour the topping evenly over the hot cake and sprinkle with the remaining toasted or untoasted coconut.
14. Cool the cake for at least 15 minutes before serving. Serve warm or at room temperature.
15. Keep my Aloha Cake tightly covered at room temperature for up to 3 days.

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ChefSecret: How could you make it any better? Try adding a 1/2 cup of semi-sweet chocolate chips or chunks to the batter before baking.
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Quip of the Day: Q.  What do you get when you mix a Christmas tree and an iPad? A.  A pineapple!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #AlohaCake #TheWillows #Coconut #Pecan #Pineapple #Cherries #Hawaii #Waikiki #Dessert #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Over the years, pound cake has evolved, leading to various regional adaptations.
 
That said, all pound cakes date back to 18th century England. The first known recipe was published in 1747 by Hannah Glasse in her cookbook, The Art of Cookery Made Plain and Easy.
 
This cake was named "pound cake" because the original recipe called for one pound each of four key ingredients: flour, butter, sugar and eggs. The name "pound cake" reflects the simplicity of its recipe, which was easy to remember, especially at a time when many people were illiterate. The straightforward 1:1:1:1 ratio allowed bakers to easily adjust the recipe for smaller servings if needed.
 
Today, many recipes incorporate additional flavorings, such as vanilla or almond extract, and some use baking powder for leavening, resulting in a lighter texture. Variations can also include fruits or other ingredients to enhance the flavor and moisture level of simple pound cakes.
 
Pound cake remains a beloved dessert in many cultures, often served at gatherings and celebrations. Its rich history and adaptability have made it a staple in both home baking and commercial bakeries.
 
My recipe, Ricotta-Orange Pound Cake, has a flavorful ricotta flavor with a tender crumb structure and when it is enhanced with strawberries, sprinkled with Prosecco and a little sugar, the result is a wonderful, moist, orange-infused pound cake.
 
Prep time: 20 minutes
Bake time: 50 minutes
Cool time: 60 minutes
Yield: 8 servings
 
Ingredients 
1-1/2 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon fine ground kosher salt
1-1/2 cups fresh ricotta cheese
1-1/2 sticks unsalted butter, at room temperature, plus more for greasing
1-1/2 cups plus 2 tablespoons granulated sugar
3 large room temperature eggs
2 tablespoons amaretto liqueur (or 1 teaspoon almond extract)
1 teaspoon pure vanilla extract
2 teaspoons finely grated orange zest
1 pound strawberries, hulled and quartered
3 tablespoons Prosecco
1/4 cup confectioner’s sugar, for dusting
2 cups lightly sweetened whipped cream, for serving
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.
3. Butter a deep, 9-inch round cake pan.
4. Line the bottom of the pan with parchment paper.
5. In a large bowl, whisk together the cake flour, baking powder and salt.
6. In another bowl, beat the ricotta, 1-1/2 sticks of butter and 1-1/2 cups of sugar at medium-high speed until smooth.
7. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest.
8. Beat in the dry ingredients in three batches just until incorporated, being careful not to over mix.
9. Using a rubber spatula deposit the batter into the prepared pan.
10. Bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs.
11. Transfer to a rack to cool for 20 minutes; unmold and let cool completely.
12. In a clean bowl, toss the strawberries with the Prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy; about 30 minutes.
13. Dust the pound cake with confectioner’s sugar.
14. Cut the cake into 8 wedges and serve topped with strawberries and whipped cream.

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ChefSecret: My Ricotta-Orange Pound Cake and be made ahead and stored in an airtight container for up to 3 days.
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Quip of the Day: Q. Why did the pound cake bring a ladder to the party?  A. It wanted to get a slice of the high life!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #RicottaOrangePoundCake #Ricotta #OrangeZest #PoundCake #Prosecco #Strawberries #Breakfast #Dessert #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

 How you doin’? Everything “old” is “new” again. When Harry Baker, a Los Angeles insurance agent, invented the original chiffon cake in 1927, the home economist at General Mills said, “The Chiffon Cake is the first really new cake in 100 years.”
 
Chiffon cakes were popularized by American bakers in 1948, when General Mills published “Betty Crocker’s Orange Chiffon Cake” recipe in a handful of ladies’ magazines after acquiring the recipe from the inventor. It grew in popularity because of its very spongy, moist texture (think: richer than angel food cake, but not as rich or dense as pound cake)—which comes from a unique combination of vegetable oil, a bit of leavening and beating the egg whites until stiff.  
 
Chiffon cakes use vegetable oil in place of conventional shortening and the acidic ingredients play an important role in cake baking. In this case the lemon adds and enhances flavors as well as contributes to leavening and tenderization of cakes. Batter acidity can come from a wide variety of sources including vinegar, lemon zest and juice, chocolate, buttermilk, coffee, brown sugar, fruits and vegetables to name just a few.
 
Lemon Chiffon is light and airy, and has a wonderful flavor—tart lemon zest, sweet, tropical vanilla, and a light almond back note. But Chiffon Cakes can be a bit touchy or temperamental. When my mother made Chiffon Cakes, we were made to go outside to play and not come back in the house until the cake had fully cooled.
 
While the Chiffon cakes are easy to make, like anything with egg whites, it can be a bit delicate—no big deal that a little respect and TLC can’t handle.
 
A few tips to get you started:

• Make sure the egg whites are whipped to stiff peaks, and then gently folded into the batter so it has enough structure to rise.
• Gently pour the batter into the pan and gently shut the oven door so the airy batter doesn’t collapse.
• No peeking while it bakes! If you open the oven door before the 30-minute mark, the cake will collapse (that’s why the oven door has a window). Keeping the oven door closed will only help the cake bake more thoroughly, creating a thin, soft, golden brown crust and a structurally sound, but very light, sponge.
• Keep the kids (or others) from stomping on the floor or slamming doors as the vibrations will cause the cake to fall.

Once the cake has cooled, coat it in a simple lemon glaze that’s sweet and creamy, and let the cake’s delightful floral and citrus flavors come through. It is great topped with homemade, lemony whipped cream. It is the perfect surprise toasted for breakfast in the morning or a light dessert to follow a rich, filling dinner.
 
Prep time: 30 minutes
Bake time: 55 to 60 minutes
Cool time: 2 hours
Yield: 10 Servings
 
Ingredients 
For the cake
2-1/4 cups cake flour, sifted
1-1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
5 yolks from large eggs
1/2 cup vegetable oil (not butter)
3/4 cup water, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1-1/2 tablespoons lemon zest (from about 3 large lemons)
6 egg whites from large eggs
1/2 teaspoon cream of tartar
 
For the icing
1/4 cup unsalted butter, melted
3 to 4 tablespoons whole milk, room temperature
2 cups powdered sugar, sifted
1 teaspoon lemon zest
 
Directions
To make the cake

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 325°.
3. Line the base of an angel food cake pan with parchment paper. Do not spray the pan. Spaying makes the pan too slippery and will prevent the cake from rising on the edges of the pan.
4. In a large mixing bowl, sift together the flour, sugar, baking powder and salt.
5. In a large 4-cup liquid measuring cup, gently whisk together the egg yolks, oil and water.
6. Make a well in the center of the flour mixture and pour in the oil mixture. Fold the two together until incorporated.
7. Stir in the extracts and lemon zest. Set aside.
8. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Beat on high speed until stiff peaks form, at least a full 5 minutes. 
9. Using a spatula, gently fold the egg whites into the batter in three batches, folding just until the whites are absorbed each time.
10. Immediately pour the batter into the prepared cake pan and transfer it to the oven. Gently close the oven door and bake for 55 to 60 minutes, or until a cake tester inserted into the center of the cakes comes out clean.
11. Invert the cake pan to cool and, using the attached pan legs or a bottle, suspend the cake in the air. Let it cool completely, about 2 hours. Keep the kids out of the kitchen.

To make the icing:

1. When the cake has cooled, remove the cake from the pan.
2. Whisk together the melted butter and 3 tablespoons of milk in a small bowl,
3. Sift the powdered sugar and lemon zest into a medium bowl, and then add the butter mixture, stirring until smooth and creamy. Thin with 1 additional tablespoon of milk, if needed.
4. Immediately drizzle the icing over the cooled cake and let it set.

ChefSecret: Here’s How to Prevent Cakes from Falling in the Middle

• Know the Oven. At the outset, you have to know your oven. Allow at least 30 minutes for the oven to come up to the pre-heated temperature. Don’t keep the oven door open for a prolong period when putting the cake in the oven.
• Fresh Ingredients. While baking cakes, always use the freshest and newest raw ingredients, especially when using baking powder.
• Creaming the Eggs and Butter. It's essential to allow the eggs and butter to be at room temperature before you blend them. I prefer to leave them out overnight.
• Precise Measurement. Scale or weigh the ingredients accurately. Measure them to the top and then level off with a knife or spatula.

• Perfect Timing. Using a timer, and before taking the cake out of the oven, test the doneness with a cake tester or toothpick. Do not take the cake out of the oven before its time.
• Listen to my mother! Put the kids out in the backyard to play until the cake is cool.

Quip of the Day: I told a joke about a chiffon cake, but it was just too airy for anyone to digest.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #LemonChiffonCake #LightChiffonCake #LemonyCake #FreshLemons #EggWhites #LemonZest #Breakfast #Dessert #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? We are right in the middle of stone fruit season. My Sour Cream Almond Peach Cake shows peaches at their sweet summery best. They are surrounded by a tender, buttery cake and finished with a simple sugar glaze and topped with buttered toasted almonds.
 
It’s an easy dessert to make but feels dressy enough for any occasion. This recipe works fresh nectarines, plums and apricots.
 
Peaches were first brought to the Americas by Spanish explorers and missionaries in the 16th century, likely introduced to the southeastern United States. Early American peach cultivation thrived in regions such as Georgia, South Carolina and California, where the climate and soil were favorable. Peaches are a staple crop in the U.S., with large-scale commercial orchards developing in the 19th century through grafting and selective breeding.
 
This cake is great for dessert after dinner, with your morning coffee, or even a midnight snack.
 
Prep time: 25 minutes
Bake time: 45 to 55 minutes
Cool time: 1 hour 10 minutes
Yield:  9 servings
 
Ingredients 
For the cake
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup room temperature butter
3/4 cup granulated sugar
2 large room temperature eggs
1/2 cup sour cream
1 tablespoon vanilla extract
2 cups diced fresh, peeled peaches
1 cup thinly sliced fresh, peeled peaches
 
For the glaze
1 cup confectioners’ sugar
1/2 teaspoon almond extract
1/8 teaspoon kosher salt
1 to 2 tablespoons milk
1/2 cup sliced, toasted buttered almonds (See ChefSecret below)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.
3. Line an 8 x 8-inch square baking pan with parchment paper and lightly coat with cooking spray. Leave a 2-inch overhang on each side to facilitate easy removal.

To make the cake

1. Whisk together the flour, baking powder, baking soda and salt in a bowl. Set aside.
2. Beat the butter in a large bowl with an electric mixer on medium speed for about 30 seconds.
3. Add the sugar and beat until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the sour cream and vanilla; beat until combined.
6. Add the flour mixture to the butter mixture and fold gently with a rubber spatula until just combined.
7. Fold in diced peaches, being careful not to overmix.
8. Spread batter evenly into the prepared pan.
9. Artfully, arrange the sliced peaches over the top.
10. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 45 to 55 minutes.
11. Cool in the pan on a wire rack for 10 minutes.
12. Remove the cake from the pan using the parchment overhang and cool completely on the wire rack, about 1 hour.

To make the glaze

1. Whisk together the confectioners’ sugar, almond extract and salt.
2. Add the milk, 1 tablespoon at a time, until smooth and pourable.
3. Drizzle over cooled cake before serving.
4. Sprinkle the toasted butter almonds on the top of the glazed cake.

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ChefSecret: To make the toasted butter almonds, melt 2 tablespoons of unsalted butter in a shallow frying pan. When the butter starts to brown, toss in the slivered almonds and dust with 2 tablespoons of granulated sugar and mix until the almonds are lightly toasted. Separate the almonds as best you can and cool.
To make it easier to peel the peaches, par boil them for 2 minutes or until the skin is easily removed.
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Quip of the Day:  Don’t stir trouble, stir in peachy goodness.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #AlmondCake #PeachAlmondCake #SourCreamAlmondPeach Cake #SummerPeaches #ButteryAlmonds #Sour Cream #Dessert #Snack #Breakfast #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Having people over for a summer brunch and looking for an easy recipe that’ll feed a crowd? Don’t monkey around.
 
My Orange-Chocolate Pull-Apart Loaf is the answer. There are a number of varieties that span from sweet to savory, with some somewhere in between, which means you can serve one for breakfast, as a crowd-pleasing appetizer, as a centerpiece dessert, or as an anytime snack.
 
Pull-apart breads are just balls or pieces of dough placed strategically either in a pan or into a shape then baked. Once cooled, you can pull off pieces, and that makes it excellent for sharing.
 
You won't believe my Orange-Chocolate Pull-Apart Loaf only takes only 7 ingredients! It’s orangey sweet with orange curd and chocolatey delicious with chocolate fudge and chocolate chips. It's easy to see why this flavor combination (orange / chocolate) is a classic.
 
Prep time: 20 minutes
Bake time: 50 minutes
Cool time: 10 minutes
Yield:  8 servings
 
Ingredients 
1 (16.3 ounce.) can refrigerated biscuits (I prefer Pillsbury Grands! Flaky Layers)
1/2 cup warm hot fudge
1/2 cup semi-sweet chocolate chips (I prefer Guittard)
1/2 cup jarred orange curd (you can also use orange marmalade)
2 tablespoons grated orange zest
1/2 cup confectioner’s sugar
1 tablespoon whole milk
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.
3. Spray an 8 1/2 x 4 1/2-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on 2 sides.
4. Split the biscuits in half horizontally, creating 16 biscuit halves. Spread chocolate fudge evenly over 1 side of 8 of the biscuit halves.
5. Evenly sprinkle with the chocolate chips.
6. Spread the orange curd evenly over 1 side of remaining 8 biscuit halves.
7. Lightly sprinkle with the orange zest.
8. Stack 4 of the biscuit halves, alternating between fudge and chips and orange curd (ensuring each filled side faces the plain side of the next biscuit); repeat stacking with remaining 12 biscuits to yield 4 stacks.
9. Quickly place stacks in prepared loaf pan so that biscuits are standing straight up.
10. Bake in the preheated oven until browned and a cake tester inserted into the center of the biscuits comes out clean, about 50 minutes, loosely tenting with aluminum foil halfway through baking.
11. Let the baked bread cool in pan for 10 minutes.
12. Using parchment paper as handles, carefully lift baked bread from the pan; discard parchment.
13. Stir together the sugar and milk in a small bowl; drizzle evenly over bread.
14. Serve fresh and warm.

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ChefSecret: Pull-apart breads, aka Monkey Bread, usually leans sweet, though they can be sweet or savory. You can stuff them with cheese or dip, glaze them with icing, or even flavor them like your favorite breakfast. Once you’ve made a few, feel free to get creative with them. You can also use a bundt pan if you prefer a round, and you can drizzle with chocolate if that makes you happy!
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Quip of the Day: Q. What does a loaf of bread say to a friend after doing them a favor?  A: It's the yeast I could do.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Orange-Chocolate-Pull-Apart-Bread #OrangeCurd #ChocolateChips #MonkeyBread #Guittard #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? If you read this blog on a regular basis, you know my love of pies—both savory and sweet. When I’m invited to a food event, I will often make a pie (or more) to contribute to the meal. There is no dessert more American than pie—apple for Thanksgiving, cherry for summer. What’s not to love? And the best part is, the most impressive pies are usually the easiest to make.
 
But now there is an easier way than balancing a bunch of pies. Whether you’re hosting a crowd or bringing dessert, big sheet-pan slab pies are painless to prepare, convenient to carry and serve, and festive enough for all your summertime celebrations.
 
A slab pie is made in a sheet pan, mostly open-faced, extra-large and rectangular. A slab pie feeds a crowd, takes a fraction of the time to make and is extremely transportable—all of which might account for its current popularity.
 
What really sets a slab pie apart from the standard, round model? A slab pie is meant to be shared family-style, with slices cut in squares or rectangles, straight from the sheet pan—which doubles, as its own carrying tray. It’s the ideal dessert for summer picnics and holidays most often celebrated casually. Best of all, a slab pie is easily doubled from a quarter sheet pan to a half sheet pan.
 
For a round pie, you need to roll the dough into two fairly perfect circles. The top crust is tricky, as the dough needs to blanket the filling without tears, and the edges must be crimped to prevent leakage. With a slab pie, you roll one large rectangle of dough that will be largely invisible, and simply fit it into the pan.
 
Most slab pies are open-faced, like a tart. If you want a bit of flaky top crust without the pressure of a perfect roll, punch out your favorite shapes from pie crust dough with cookie cutters… super easy. Simply arrange your stars, hearts or polka dots on top of your fruit filling. A slightly more confident pie baker might consider weaving a loose lattice crust with ribbons of dough.
 
Slab pies do not require fussy decorations. A slab pie is not something meant to be labored over; it’s not meant to be perfect at all. It’s meant to be loved and enjoyed. Here is one of my favorite pies that requires very little skill, but a little bit of time.
 
Prep time: 40 minutes
Chill time: 3 hours (or up to 3 days)
Bake time: 1 hour 30 minutes+
Cool time: 3 hours (up to 6 hours before serving)
Yield: 10-12 moderate servings
 
Ingredients 
For the crust
2-1/2 cups all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon fine sea salt
2-1/2 sticks (10 ounces) cold unsalted butter, cut into 1/4-inch pieces
5-8 tablespoons ice water
1/2 teaspoon pure vanilla extract
 
For the filling
1 cup granulated sugar
3 tablespoons instant tapioca
1/4 teaspoon ground cardamom
1/4 teaspoon fine sea salt
2-1/4 pounds fresh sour cherries, rinsed and pitted (about 4½ cups)
1-1/2 teaspoons almond extract
 
To assemble
1/4 cup heavy cream, for brushing
Demerara or raw sugar, for sprinkling
 
Directions 

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.

To make the crust

1. In a food processor, pulse together the flour, sugar and salt to combine.
2. Add the butter and pulse until butter pieces are the size of small beans.
3. Add 4 tablespoons ice water, vanilla extract and pulse to combine.
4. Continue to add the water 1 tablespoon at a time, pulsing in short bursts, until dough is moist enough to hold together. (Pinch it together. If it holds, it’s ready.)
5. Transfer the dough to a piece of plastic wrap. (It should look raggy and you should see flecks of butter.) Use the sides of the wrap to form dough into a ball, then pat it down into a disk.
6. Wrap the dough disk tightly and refrigerate for at least 3 hours and up to 3 days. (You can also freeze dough, tightly wrapped in another layer of plastic, for up to 2 months.)
7. Remove the dough from refrigerator and let it warm up slightly, 10-15 minutes.
8. Divide dough into two unequal pieces (two-thirds / one-third).
9. Roll out the larger piece to about 11 x 15 inches and transfer to a parchment-lined quarter-sheet pan, pressing dough into corners.
10. Transfer to refrigerator. Roll out the smaller piece of dough to about 9 x 14 inches, transfer to a lightly floured piece of parchment and refrigerate.
11. Position a rack in middle of oven and preheat to 425⁰ F.
12. To bake the bottom crust: Cover the dough on a quarter-sheet pan with foil and weigh it down with pie weights or dried beans. Bake until crust is light golden brown, about 30 minutes.

To make the filling

1. In a mini food processor, combine the sugar, tapioca, cardamom, salt and process until tapioca is ground to a fine powder.
2. Place the prepared cherries in a large bowl, add sugar mixture and almond extract, and gently mix to combine.
3. When bottom crust is baked, transfer to a rack and let cool slightly. Reduce oven temperature to 375⁰ F.
4. Remove the foil and weights.
5. Spoon the cherry filling atop the pie crust and gently spread to evenly distribute.
6. Remove the smaller piece of pie dough from refrigerator and set it on counter (on the parchment).
7. Use a pizza wheel cutter to roll out decorative ribbons of dough. Arrange dough in a lattice over cherry filling. Brush top crust ribbons with cream and generously sprinkle with Demerara sugar.
8. Bake until crust is dark golden brown and filling gently bubbles, 50 minutes-1 hour.
9. Transfer to a wire rack to cool completely, at least 3 hours, before serving.

ChefSecret: An easy out-of-season short cut is to use several cans of cherry filling (I prefer Comstock filling).
Quip of the Day:  A man sat down in a restaurant and the waiter came over to the table. 
The man says, "I'd like tomato juice, scrambled eggs with spinach and some cherry pie." 
"But you haven't looked at the menu yet," said the waiter.
"No, but I looked at the stains on tablecloth," replies the man.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dessert #Baking #CherryPie #SlabCherryPie #SlabPie #PieCrust #SummerFruit #SummerCherries #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? We are coming up to July 4th weekend. Not just any Fourth of July, but the 250th anniversary of the founding of the United States.
 
Over the last couple of weeks, I’ve been watching Netflix histories of American presidents—George Washington, John Adams, Thomas Jefferson to name just three. If you are a history buff like me, I think you will enjoy watching these tele-biographies.
 
I’ve always been proud to be an American… but it’s a particularly special time to celebrate our country. There are lots of special events happening… last evening six of the Thunderbirds flew over the Las Vegas Strip.
 
I’ve been searching our recipe library for an all-American recipe for different regions of our great country. My American Whisky Pecan Pie uses Kentucky whisky and toasted pecans from Georgia.
 
I love the earthy flavor of toasted pecans. When we moved to our new test kitchens, I discovered about 15 pounds of pecans… wholes, halves and pieces in the freezer. Not wanting to waste them I started testing all kinds of interesting pecan recipes. Here is one you’ll love—and it’s still as easy as pie—pecan pie-- American Whisky Pecan Pie even without the Instant Pot.
 
Prep time: 20 minutes
Bake time: 40 to 45 minutes
Yield: 1 (9-inch) pie / 6 servings
 
Ingredients 
For the crust
Butter or cooking release spray for the pan
5 tablespoons unsalted butter
1-1/2 cups graham cracker crumbs
3 tablespoons packed dark brown sugar
1/2 cup chopped pecan pieces
2 teaspoon cinnamon
1/4 teaspoon kosher salt
 
For the pecan filling
3 large beaten eggs
2/3 cup light corn syrup (I prefer Karo syrup)
1/4 cup packed dark brown sugar
2 tablespoons molasses
3 tablespoons American whisky
2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon kosher salt
1 cup chopped pecan pieces
25 pecan halves for topping
 
Top with whipped cream or vanilla ice cream for serving
 
Directions 
To make the pie crust 

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350º F.
3. Coat a 9-inch spring form pan with butter or non-stick cooking spray.
4. Wrap the outside of the pan with aluminum foil to prevent the filling from leaking.
5. Melt the butter and let it cool slightly.
6. In the bowl of a food processor, add the graham crackers (or crumbs), brown sugar, pecans, cinnamon and kosher salt; process until evenly moistened.
7. Transfer the graham cracker crumbs to the springform pan and press the crumbs into the bottom and halfway up the sides in an even layer.
8. Bake until golden brown, 8 to 10 minutes.
9. Let the crust cool completely.

 
To make the pie filling 

1. Place the eggs, corn syrup, brown sugar, molasses, whisky, vanilla extract and 1 teaspoon kosher salt in a medium bowl and whisk until smooth.
2. Place 1 cup chopped pecan pieces in an even layer onto the bottom of the crust.
3. Pour the prepared filling over the pecans.
4. Carefully and artfully float the half pecan pieces on the surface of the filling.
5. Place the springform pan on a sheet pan and bake for 40 to 45 minutes. The filling will still jiggle a bit but will firm up when cool.
6. Let the pie cool to room temperature.
7. Serve topped with whipped cream or vanilla ice cream.
8. Refrigerate any leftovers.

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ChefSecret:  Make it chocolate… add 1 cup of semi-sweet chocolate chips to the filling mix before pouring it into the crust.
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Quip of the Day: What did the pecan pie say to the cake? You’re sweet, and I’m going nutty over you!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dessert #Baking #PecanPie #AmericanWhisky #WhiskyPecanPie #Pecans #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Sometimes nostalgia takes over my food thoughts, and I have dreams of the good old days. It’s kind of funny… I am in the test kitchen working on Research & Development projects, I write about food and I design menus… then I go home and dream about food. Some of my best dreams are 5,000 calorie fantasies. I had one such dream last night about Knotts Berry Farm in Anaheim, California.

​KBF was a client of ours before the family sold the enterprise. The one thing that everyone always talks about is their chicken dinners usually served with mashed potatoes, gravy, fresh-baked biscuits, Boysenberry butter, corn and the crispiest fried chicken you’ve ever had. Old Mrs. Knott knew her way around a fried chicken.
 
Mrs. Knott wasn’t a trained cook; she was a farmer’s wife. She knew how to cook for her husband, Walter, and the men who tended the fields. The meals were simple and satisfying and provided the farm hands enough calories to go back out to the fields and do the hard, manual labor that comes with farming. You Mid-Westerners know… just because the farms were located in California didn’t make the work any easier. Any way you look at it, farming is back-breaking work.
 
Mrs. Knott always tried to add a treat at the end of the meal and that was usually pie--PIE! As time went on, that was usually a large slab of boysenberry pie. Why Boysenberry?  That’s simple. The boysenberry was developed a hundred years ago in the early 1920s by horticulturist Rudolph Boysen of Anaheim, California, just down the road a piece from Knott’s farm. Some berry varieties were difficult to grow in Southern California… strawberries being the exception.
 
Rudy work on his “invention” for several years’ growing seasons and finally he came up with a berry variety that was successful. He was so excited he put his name on it. The Boysenberry (Rubus ursinus var loganobaccus cv Boysenberry) is a Rubus hybrid berry believed to have resulted from a cross between Loganberries, Raspberries and Blackberries. The plants seemed to thrive in the acid soil and hot Orange County climate. He took his new hybrid berries to Cordelia Knott who had never seen a more beautiful berry, and she baked up a mess of Boysenberry pies. The field hands loved them.
 
Walter and Cordelia already had a roadside store next to the farms selling produce and such. Mr. Boysen turned over the rights to farmer Walter for commercial development. Cordelia started selling Boysenberry Pies, Jams and other good things made from the Boysenberry along with chicken dinners. And now you know the rest of the story, but I’m not quite finished yet.
 
The secret to traditional farm foods is to keep it simple and serve it hot. The Knott’s fried chicken recipe is as simple as it is crisp and delicious. This recipe requires only 3 ingredients—chicken, flour and oil for frying. Seasonings—salt and pepper—are table condiments. This is a no fuss recipe.
 
                                          Knotts Berry Farm Fried Chicken
 
Prep time: 50 minutes (45 minutes soak time)
Fry time: 45 minutes
Cool time: 15 minutes
Yield: 6 servings
 
Ingredients 
2 pounds frying chicken cut in eighths (use the breasts with the bones in)
2 cups unbleached flour
1 quart oil (or enough to cover the chicken)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Cover the chicken with salted water and soak for 45 minutes. (Very important to plump the bird. Basic science 101. Remember osmosis?)
3. Drain chicken and pat dry. Coat each piece of chicken with flour and shake off any excess flour.
4. Bring oil to 375⁰ F in an 8 1/2-quart saucepan, electric skillet or iron skillet and carefully drop in chicken pieces. Do not overcrowd chicken in the pot.
5. Cover and fry for 45 minutes turning occasionally.
6. Remove chicken with a slotted spoon and drain on paper towels.
7. Allow the fried chicken to cool for 15 minutes before serving to prevent burning your mouth and lips.

 
                                          Mrs. Knott's Boysenberry Pie
 
A Knott’s chicken dinner is not a Knott’s Berry Farm dinner unless you finish with a large slice of Boysenberry Pie. This farm-to-table recipe is as simple as the chicken recipe above. If you don’t have the time, use a store-bought crust.
 
Prep time: 40 minutes
Bake time: 40 minutes
Cool time: 40 minutes
Yield: 1 9-inch pie / 6 servings
 
Ingredients 
7-1/2 ounces water
6-1/2 ounces sugar
1 dash kosher salt
1 tablespoon corn syrup
1 teaspoon lemon juice
3 tablespoons cornstarch
2 ounces water
1 bag (16 ounces) frozen boysenberries (do not thaw)
Prepared 2-crust pie shell
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400⁰ F.
3. In a saucepan, combine the water, sugar, salt, corn syrup and lemon juice. Bring to a boil.
4. Thoroughly combine the cornstarch and water together in a separate glass. Add the mixture into the saucepan and stir completely.
5. Take the mixture off the heat and add the frozen boysenberries.
6. Pour into unbaked 9-inch pie crust.
7. Cover with the second top crust and seal well around the edges.
8. Make several slashes in the top to release steam.
9. Bake for 40 minutes or until top is golden brown.
10. Cool on a rack.
11. Serve with old fashioned handmade whipped cream or vanilla ice cream.

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ChefSecret: Just keep these recipes as simple as possible.
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Quip of the Day: Q. What do you get when you cross a pie and a snake?  A. A pie-thon!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #FriedChicken #BoysenberryPie #KnottsBerryFarm #Boysenberries #WinnerWinnerChickenDinner  #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026