How you doin’? Did you know that the famous Italian explorer Christopher Columbus tucked a stash of biscotti in the hull of one of his three sailing ships—the Niña, the Pinta, or the Santa Maria—on his legendary expedition to the Americas in 1492?
 
Many food historians believe that biscotti originated in the Tuscan region of Italy, when in reality it was created centuries earlier in Rome. The word biscotto is derived from the Latin bis for twice and coctum or baked which would soon be adapted to cotto meaning cooked.
 
The first bake in the oven was used to cook the dough, and the second bake dried and preserved the biscotti, providing an extraordinarily long shelf life for nourishment during the Roman Legions' extended journeys and conquests. Pliny the Elder, an author, philosopher and naval commander used to boast that biscotti would be edible for centuries. It is said some were even found in Egyptian tombs, maybe left over from Anthony and Cleopatra days.
 
After the fall of the Roman Empire in 110 A.D., the country was besieged by Visigoths, Vandals, and others—this was the Dark Ages. This was characterized by a lack of culinary or cultural development as citizens struggled to survive.
 
Then came the Renaissance with the reemergence of biscotti by an Italian baker named Antonio Mattei in the mid 1800’s. His original recipe was awarded a prize at the Exhibitions in Florence in 1861, London in 1862 and Paris in 1867. The recipe is still kept as a secret of the Pandolfini family, who inherited the original bakery in 1904, and are now in their fourth generation running it.
 
With biscotti’s reemergence in Italy came its revolution from the pallid, dry staple of Roman nourishment into a culinary gift reflecting distinct local flavors, like the Prato almonds native to Tuscany. Biscotti became so popular as it spread throughout the peninsula that soon every province developed its own flavored version. Ingredients quickly expanded to include anisette, amaretto and even lemon-flavored dough. 
 
These are an Italian family favorites.  They are great for mailing and keep for weeks!
 
Prep time:  25 minutes
Bake time:  50 minutes
Cool time: 10 minutes + 30 minutes

Yield:  3 dozen cookies

Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
4 large eggs
2 teaspoons almond extract
1 teaspoon Italia di Flora (King Arthur) or pure vanilla extract
3 cups all-purpose flour
1 cup ground almond flour
1 tablespoon baking powder
1/2 cup chopped candied cherries (or candied fruit, i.e. cranberries, pineapple, blueberries)
1-1/2 cups toasted and roughly chopped pistachios
1/4 cup mini semi-sweet chocolate chips
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat your oven to 350 degrees F. 
3. Prepare a sheet pan with parchment that has been buttered.
4. In a large bowl, cream together the butter and sugar until smooth.
5. Beat the eggs in, one at a time, then stir in the almond extract. 
6. Whisk the flours and baking powder together.
7. Stir the dry ingredients into the creamed mixture until just blended. Mix in pistachios, candied cherries, and mini chocolate chips, if using.
8. With lightly floured hands, divide the dough in half.
9. Shape the dough into two 1-inch diameter long loaves.
10. Place the two dough rolls 5 inches apart on the prepared cookie sheet; flatten each to a 3-inch width.
11. Brush with egg wash (50/50 egg and water).
12. Bake for 35 minutes at 350 degrees, or until set and light golden brown. Half way through baking time switch the trays in the oven top to bottom and bottom to top.
13. Cool for 10 minutes.
14. Using a serrated knife, cut the loaves diagonally into 1/2-inch slices. 
15. Arrange cut slices cut side down on ungreased cookie sheets.
16. Bake for additional 10 to 15 minutes at 350 degrees, or until bottoms begin to brown.
17. Turn the pieces over and bake an additional 10 minutes or until browned and crisp.
18. Cool completely.
19. Drizzle cookies with melted chocolate, if desired.
20. Store in tightly covered container.

ChefSecret:  Drizzle icing with white, dark or milk chocolate or even use royal icing.

Quip of the Day:  “Today we live in the moment unless it is unpleasant. In that case we will eat a cookie.”
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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.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Dessert #Snack #Biscotti #Pistachio #Cherry #PistachioCherryBiscotti #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? My neighbor came over and told me that they were having a large get together at the club we belong to. She promised everyone that she would take care of dessert. She told me she needed about 200 cookies in 3 hours.
 
At Fire Dance, one of my restaurants, I once scooped 400 cookies in 12 hours during the opening freebees festivities. But ever since the day of 400 cookies, I have a new respect for no-scoop cookie recipes. Cookie bars are my favorite way to get all the cookie flavor with none of the cookie work, so I’ve been making these easy, Ugly But Great Tasting Meringue Chocolate Chip Bars ever since.
 
These bars are the perfect dessert, but they also make a great addition to snack boards or a brunch spread. For an over-the-top dessert, I use my Ugly But Great Tasting Meringue Chocolate Chip Bars as a base and top them with vanilla ice cream, chocolate syrup, and whipped cream for a most amazing sundae.
 
You can find similar recipes for these bars in old club or community cookbooks dating back about 100 years. The name relates to the brown, cracked appearance on the top of the bars. But don’t be fooled—while these bars might look a little U-G-L-Y at first glance, these bars are packed with tons of delicious flavor inside.
 
I start with a chocolate chip cookie base and top it with mini-marshmallows, pecans and a chewy brown sugar meringue for the perfect sliceable cookie bar. Everyone loves how the marshmallows and meringue combine with the buttery chocolate chip cookie base for a nod to the nostalgic flavor of s’mores.
 
Make sure the meringue covers the entire top of the dessert. The meringue topping will crack when you slice it into bars, and that’s okay. Just slice carefully to keep as much of the meringue intact as possible.
 
Prep time:  30 minutes
Bake time:  30 minutes
Cooling time:  at least 60 minutes before cutting (they can cool while traveling to the club)
Yield:  12 bars (you can double or triple the recipe)
 
Ingredients 
Nonstick cooking spray
3 large eggs, divided
1 stick unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
2/3 cup bittersweet or semisweet chocolate chips (I use minis)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup miniature marshmallows
1/2 cup toasted chopped pecans
1 cup packed brown sugar
 
Directions

1. Preheat an oven to 350° F.
2. Spray a 9x13-inch glass baking dish with nonstick cooking spray.

To make the cookie base

1. Separate two of the eggs, leaving the last one whole, and set aside.
2. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer.
3. Beat on high speed for 30 seconds.
4. Add the granulated sugar and beat on high until light and fluffy, about 2 minutes.
5. Add the whole egg, the two egg yolks, and the vanilla extract and beat on high until smooth, about 1 minute.
6. Stop the mixer and add the flour, chocolate chips, baking powder and salt.
7. Beat on low speed until just combined, about 30 seconds.

To assemble the base and filling

1. Use a spatula to spread the cookie dough evenly into the prepared baking dish.
2. Sprinkle the marshmallows and pecans evenly over the cookie base.

To make the meringue

1. Wash and thoroughly dry the mixer bowl. For best results, chill the bowl down for a few minutes in the refrigerator.
2.  Add the remaining two egg whites and beat with the whisk attachment on medium-high speed until they start to get frothy, about 2 minutes.
3. Add the brown sugar and beat on medium-high again until stiff, glossy peaks form, about 7 minutes.

To spread and bake the meringue

1. Use a spatula to scoop the meringue into the center of the baking dish, then gently spread it over the marshmallows and pecans, being sure to cover the entire dessert.
2. Bake until the meringue is a deep golden brown and the cookie base no longer looks gooey, about 30 minutes.
3. Allow the dessert to cool completely, 1 to 2 hours, before slicing into bars.
4. Store completely cooled bars in an airtight container at room temperature for up to 2 days.

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ChefSecret:  Do not overmix the cookie base! When you add the flour and chocolate chips to the cookie dough, mix on low speed until just combined. If you overmix the cookie dough, the base will come out tough and dense.
 
Use a glass baking dish: Using a transparent vessel allows you to monitor how the cookie base is baking. If the cookie base looks gooey, it might be underdone. The base should look soft but not gooey when the bars are finished baking.
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Quip of the Day:  There is a man sadly dying in his bed at home when he smells something amazing. It’s the smell of his favorite chocolate chip cookie bars. With his last strength, he gets out of bed, and goes to the kitchen, where his wife of 50 years, is baking up these beautiful chocolate chip bars. And they are on a plate of four of them, just out of the oven. And with his last human strength, he reaches over to take one of the cut bars. But his wife sees him and she rushes over and slaps his hand as she says, “No, those are for the funeral.”
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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
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #ChocolateChipBarsCookieBars #Meringue #ChocolateChips #UglyCookieBars #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I’m a cookie guy! I love cookies. I have 4 cookie jars on my kitchen counter filled to the brim. And for those who are curious I do not weigh 400 pounds. I do get disturbed then I see we are running out and never want to be caught in a cookie famine.
 
This time of year, I need to move away from my chocolate chip, chocolate crinkle, peanut butter and granola cookies and make way for holiday varieties. My Rolled Sugar Cookie recipe is the standard in my household. This is the best sugar cookie recipe and the only one I use when I want colorful, decorated cookies.
 
Whenever you gift these cookies for someone, be sure to bring along several copies of the recipe—you will be asked for it—people will demand it!  These cookies can be as simple or artistic as your talent allows.
 
I make my colorful icings with confectioners' sugar and milk (see ChefSecret below). I make it fairly thin, so I can "paint" the icing on the cookies with a pastry or small paint brush. I make the frosting thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.
 
Prep time:  20 minutes
Bake time:  6-8 mins
Cooling and decorating time:  1 hour
Yield:  60 cookies
 
Ingredients 
2 cups granulated sugar
3 sticks softened butter
4 large eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Beat the sugar and softened butter together in a large bowl with an electric mixer until smooth.
3. Beat in the eggs and vanilla.
4. Stir in the flour, baking powder and salt.
5. Cover and chill the dough for at least 1 hour (or overnight).
6. Preheat an oven to 400° F.
7. Lightly dust a work surface with flour.
8. Roll out the dough to 1/4 to 1/2 inch thickness.
9. Cut into shapes with any cookie cutter.
10. Place the cut cookies 1-inch apart on ungreased baking sheets.
11. Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes.
12.  Carefully transfer cookies to a wire rack and cool completely before decorating.

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ChefSecret:  For the decorating icing, start with a ratio of 1:1 milk to powdered sugar. Adjust from there... if you need to be a little thinner, add more milk 1 tablespoon at a time. If you need it to be thicker, add more sugar 1 tablespoon at a time. Make a batch, separate into bowls and add color as desired. 

I like to add a little extra flavoring to the frosting—vanilla and almond extracts are just two of the best options.
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Quip of the Day:  Did you hear about the baker who tried to start an online bakery but accidentally deleted all her cookies?
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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.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #HolidayDesserts #ChristmasCookies #RolledSugarCookies #DecoratedChristmasCookies #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? When Joan and I were the cohosts of The Food Show on ABC we developed a Holiday Cookie Exchange for our audience. You’ve got to remember… this was before the internet and if people wanted to participate, they had to send in their recipes via snail mail! We published a book with all the recipes and each participant received one.
 
When the listener recipes were received, they were reviewed by our executive research and development team and turned over to the chefs in the Perspectives’ Kitchen to test bake. It was a fun time in the kitchen for all with Christmas Carols playing and a big tree off in the corner—everyone couldn’t help but get into the holiday spirit.

This recipe is an old family heirloom recipe that was made by my mother. I got this recipe from my brother, Roy, and have rewritten it pretty much the way it was originally received from her old friend, Amy Gollins. I cleaned it up a little bit to make it more understandable.
 
As a kid, I watched my mother make this recipe and I even helped roll them out many times. I seem to remember she sometimes added sour cream to the dough, sometimes cream cheese and on one occasion some soapy dish water! It didn’t make any difference to her; she still baked them.
 
Prep time:  1 hour
Chill/proof time:  8 to 10 hours
Bake time:  15-20 minutes
Yield:  3 dozen Rugelach
 
Ingredients 
1/2 pound butter
3 egg yolks
1/2 cup half & half
2 (0.25-ounce) packets of yeast
1 tablespoon granulated sugar
3 cups all-purpose flour
 
Cinnamon-Sugar Ratio
1 cup granulated sugar
4 tablespoons cinnamon
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Mix the butter with the egg yolks.
3. Gently warm the half & half.
4. Dissolve the yeast in the warm half & half.
5. Add 1 tablespoon sugar to the eggs and butter mixture.
6. Add the half and half/yeast mixture.
7. Add in the flour until just mixed. Do not overmix.
8. Roll the dough into a ball.
9. Divide the ball into 4 pieces and roll each smaller ball before flattening them into a round disk.
10. Wrap each dough disk with food film.
11. Place the dough disks in the refrigerator overnight.
12. Preheat an oven to 350⁰F.
13. Coat your baking pan with shortening.
14. Spread a board with cinnamon-sugar.
15. Roll out the dough and spread with more cinnamon sugar.
16. Roll each ball into a flat circle and cut into 6 triangle pieces.
17. Starting with the wide end of the triangle, roll each piece up so that the point is on top. Place it onto the baking pan.
18. Bake the Rugelach for 15-20 minutes.
19. Remove them from the sheet pan while the Rugelach are still hot to prevent them from sticking.

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ChefSecret:  Not included in the original recipe… mom would whip up 6 egg whites with a cup of sugar and slather that onto the rolled-out dough before cutting and rolling into cookies.  She would let the dough rise for 20 minutes, baking them for 25 minutes until done. Feel free to add nuts, mini chocolate chips, even some jam to your taste.
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Quip of the Day: “Never make Mother mad! She can remember stuff that hasn’t even happened yet.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dessert #Cookies #Rugelach #HolidayRecipes #ChristmasCookies #ChanukahCookies #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’?  A holiday dinner is not complete without a slice of pie.  In the history of my blog there are recipes for great apple and pecan pies, but the most memorable holiday dessert ever is my Pumpkin Pie Soufflé.
 
The idea came from Julia Child who was a frequent guest on The Food Show—the program that Joan and I hosted on ABC for 5 years. Julia was a lady larger than life, and we just loved having her on the show. She told us about her Fluffy Pumpkin Pie that was featured in her 1989 classic, The Way to Cook. I’d never heard the word fluffy used to describe pumpkin pie, so I was intrigued!
 
After trying the recipe a few times, I discovered that making the filling for this recipe didn’t seem all that difficult. And you know what? It wasn’t. It just has a very clever trick.
 
Keep reading and I will tell you what the secret is. To give the pie filling a light, airy quality, you must separate the eggs and fold in whipped egg whites just before baking. Also, you must start with a hot oven, reducing the temperature periodically. These two tips give the pumpkin pie a dreamy texture. It is indeed fluffy, but still creamy and satisfying. It’s the perfect foil for a crisp, flaky crust and the wonderful finale for a holiday dinner.
 
Yield:  2 9-inch pies / 16 servings
 
Ingredients 
2 chilled prepared pie crusts (homemade or store bought)
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling)
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup heavy cream
3/4 cup whole milk
4 large egg yolks
3 tablespoons molasses
3 tablespoons spiced rum or bourbon
3 teaspoons ground cinnamon
3 teaspoons ground ginger
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5 large egg whites
 
2 cups heavy whipped cream (for topping the finished pies)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place a rack in the center of an oven and preheat to 450°F (yes, that high!).
3. Lightly grease two 9-inch pie pans. See ChefSecret below. Place the pie pans in the fridge while you make the filling.
4. Combine all of the ingredients except for the egg whites in a large bowl and whisk together until well mixed. Set aside.
5. Add the egg whites to the bowl of a stand mixer with the whisk attachment.
6. Beat for a few minutes on medium-low speed until foamy, then increase the speed and beat until stiff peaks form. Note: Don’t over-beat or the whites will become grainy.
7. Add a quarter of the whites to the pumpkin mixture; carefully fold them in.
8. Add the rest of the egg whites and carefully fold them in. Do not overmix!
9. Immediately divide the mixture between the two prepared pie pans and smooth the tops.
10. Place in the hot oven and set a timer for 15 minutes.
11. Without opening the oven door, check the pies. When the crusts take on a bit of color around the edges, reduce the temperature to 375°F and bake for 15 more minutes.
12. Then lower the temperature one more time to 350°F and set a timer for 15 minutes.
13. Check the pies using a cake tester inserted two inches from the edge of the pie; it should come out clean. If not, cook in 5-minute increments until done.
14. Turn off the oven but leave the pie inside.
15. Prop the oven door open slightly and let cool slowly in the oven for 30 minutes to keep the fill from falling.
16. Move to a cooling rack and cool for at least 1 hour.
17. Serve slightly warm or chilled with a large dollop of whipped cream on top.

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ChefSecret:  If you’re using homemade pie dough, roll it out to line the two pie pans, trimming and tucking the edges under before crimping. The edge of the crust should extend about 1/2 inch above the pan. Place it in the fridge while you make the filling.

Bake the pie in the center of the oven for the best filling, but that’s not the best location for browning the bottom crust. If you have the time, par-bake the crust a bit in the bottom of the oven to give the bottom crust a headstart. Let it cool slightly before adding the filling.
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Quip of the Day:  Q. Why did the pumpkin pie argue with the turkey?  A. It didn’t want to be overshadowed at Thanksgiving!
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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
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #HolidayDesserts #PumpkinSoufflePie #PumpkinPie #JuliaChild #PumpkinSouffle #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Brown Sugar Cookies are really the best. The flavor is even stronger if you let them sit after baking them overnight!
 
As you explore the origins of sugar cookies, you'll uncover a fascinating journey that spans centuries and continents. From ancient civilizations to modern-day celebrations, the sugar cookie evolution is a testament to its enduring appeal. Discover the secrets behind the Dutch influence, the innovation of cookie cutters, and the impact of mass production on sugar cookies' rise to fame. But there's more to this sweet history waiting to be revealed, so stay tuned to unravel the full story behind these delectable delights.
 
Ancient origins of sugar-based treats date back to ancient Persia. Sugar cookies evolved in Colonial America as a popular sweet. Dutch immigrants influenced American sugar cookies with new techniques. 19th century saw the rise of sugar cookie popularity. Introduction of cookie cutters and mass production revolutionized sugar cookie making.
 
These delightful treats have roots in ancient sugar-based confections and European precursors that paved the way for the beloved recipes we enjoy today. So, grab a cup of tea or joe and let's commence on a tasty journey through the fascinating history of sugar cookies!
 
Dating back to ancient times, sugar-based treats have played a significant role in the evolution of what we now know as sugar cookies. Imagine yourself wandering through the bustling markets of the 7th century, where vendors proudly displayed an array of sweet treats made from sugar.
 
In the 11th century, a flavor mash began to emerge, blending sugar with other ingredients like spices and nuts, creating a precursor to the modern sugar cookie. As time passed, these sweet treats evolved further, with the 14th century marking a significant milestone in the history of sugar cookies.
 
The ancient sugar-based treats paved the way for the sugary goodness we indulge in today. From simple beginnings to intricate recipes, the journey of sugar cookies is a delightful tale of sweetness through the ages.
 
European bakers in the Middle Ages played a pivotal role in shaping the origins of sugar cookies. It wasn't until the 17th century that the first sugar cookie recipes emerged in Europe, using a mix of white sugar and brown sugar for sweetness. These early versions were akin to what we now know as butter cookies, with a delightful touch of cinnamon sugar sprinkled on top for an extra dash of flavor.
 
As time progressed into the 18th centuries, more elaborate sugar cookie recipes started to surface. Notable figures like Amelia Simmons and Thomas Dawson contributed their versions of these sweet treats to the culinary world. In 1747, Dawson's cookbook, 'The Good Housewife’s Handmaiden for the Kitchen,' featured a recipe for what he called "fine sugar cakes," resembling the sugar cookies we enjoy today.
 
The evolution of sugar cookies in Europe showcases how a simple concept can transform into a beloved classic over the centuries, enticing taste buds and bringing joy to many. So, let’s get the baking started!
 
I like to add some additional flavor—my favorite orange zest. You can also enhance the flavor with lemon zest or cinnamon.
 
Prep time:  10 minutes
Bake time:  12 to 14 minutes
Cool time:  30 minutes
Yield:  about 5 dozen cookies
 
Ingredients 
2 cups brown sugar
1/2 cup softened unsalted butter
2 large eggs
1 teaspoon pure vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup confectioner’s sugar
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350⁰ F. Line your baking pans with parchment paper.
3. Beat the brown sugar, butter, eggs and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
4. Whisk the flour, baking powder and salt together in a separate bowl.
5. Stir the flour mixture into butter mixture until dough is fully combined.
6. Pour the confectioner’s sugar onto a large plate.
7. Spoon the dough, 1-1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat.
8. Arrange coated dough on a sheet pan covered with parchment paper.
9. Bake in the preheated oven until edges of the cookies are lightly browned, 12 to 14 minutes.
10. Cool cookies on the sheet pan for 2 minutes before transferring to a wire rack to cool completely.

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ChefSecret:  I like to include some additional flavor—my favorite is orange zest. You can also enhance the flavor with lemon zest or cinnamon.
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Quip of the Day:  I’m one tough cookie, but I still crumble under pressure.
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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
----------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #HolidayDesserts #ChristmasCookies #BrownSugarCookies #SugarCookies #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Tell me this isn’t a thing of beauty! Picture yourself bringing this dessert to your holiday table. And yes, as promised it uses the same sponge cake recipe from Pastel de Tres Leches (#1117) published yesterday.
 
Trifle is a casually layered dessert of English origin. The usual ingredients are layers of sponge cake soaked in sherry, a fruit element (in this case, strawberries), pastry cream and whipped cream layered in that ascending order in a glass trifle dish.
 
The ingredients of a trifle are variable depending on the whims of the chef. Many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers are suspended in pastry cream and topped with whipped cream. These ingredients are usually arranged to produce three or four visible layers.
 
If you been looking for the perfect recipe for a sponge cake, you’ve come to the right place. My sponge cake is perfect for use in a variety of desserts, and it is perfect for an English Strawberry Trifle—a fun alternative to pie for the holiday.
 
Prep time:  20 minutes
Bake time:  25 minutes
Chill time:  1 hour
Yield:  12 servings / 1 10 x 15-inch cake
 
Ingredients 
For the sponge cake—here it is again
​
6 medium eggs, separated
1 cup granulated sugar
1 cup all-purpose flour
½ cup milk
1 tablespoon baking powder
2 teaspoons pure vanilla extract
 
Directions
To make the cake

1. Preheat an oven to 350° F.

1. Grease a 10 x 15-inch baking dish.
2. Beat the egg whites in a large mixing bowl with an electric mixer on high speed until stiff peaks form.
3. Gradually beat in the sugar until mixture is glossy.
4. Beat in the egg yolks, one at a time, beating well after each addition.
5. Reduce the speed to medium and mix in the flour, about 1 tablespoon at a time.
6. Mix in the milk, baking powder and vanilla.
7. Pour the batter into the prepared baking dish.
8. Bake in the preheated oven until lightly browned on top and a cake tester inserted in the center comes out clean, about 25 minutes.
9. Remove from the oven and let cool for 15 minutes.

 
                                                  Ed’s Basic Pastry Cream
 
A classic pastry cream is used in bakeries and restaurants for fillings for cakes, pies, pastries and trifles. I hate it when I go to a restaurant and find out the pastry chef is using a pastry cream mix. What’s so hard to do my way?
 
Prep time:  15 minutes
Cooking time:  5 minutes
Yield:  5 Cups
 
Ingredients 
4 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
2 large eggs
1/2 cup cornstarch
2/3 cup granulated sugar
4 tablespoons unsalted butter
2 teaspoons pure vanilla extract
 
Directions
To make the pastry cream

1. In a heavy saucepan, stir together the milk and 1/2 cup of sugar. Bring to a boil over medium heat.
2. In a medium bowl, whisk together the egg yolks and whole egg.
3. Stir together the cornstarch and remaining sugar; then stir them into the egg until smooth.
4. When the milk comes to a boil, slowly drizzle it into the bowl in a thin stream to temper the eggs (not to be confused with tempering chocolate) while mixing so that you do not scramble them.
5. Add the butter and vanilla and stir well to incorporate until the butter is completely melted.
6. Return the mix to the saucepan then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil the pastry cream – it will break. If it looks like it has curdled, lift it off the heat and whisk firmly.
7. Pass the finished cream through a fine sieve. Cover with food film directly on top of the cooked cream to prevent a skin from forming.
8. Refrigerate until ready to build the trifle.

 
                                                 For the Trifle Construction

Ingredients 
For the trifle pastry cream layers
1 cup strawberry preserves
4 to 5 cups of sponge cake cut into 2-inch cubes
1/2 cup sherry wine
4 cups of pastry cream (see recipe above)
3 cups strawberries cut in half
3 cups whipped cream

1. Using a clean hand (or gloved hand), smear the bottom inside of the trifle bowl with the strawberry preserves.
2. Next, layer about a third of the cake cubes on the bottom of the trifle bowl.
3. Sprinkle an ounce of the sherry over the cake cubes.
4. Spread about a third of the pastry cream on top.
5. Add a third of the strawberries on top of the pastry cream.
6. Spread a thick layer of whipped cream on top.
7. Repeat two more times with single layers of the cake, sherry, pastry cream, strawberries, and whipped cream.
8. Garnish with whole or half strawberries. And to dress up the dish, decorate with strawberry slices around the inside of the bowl.

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ChefSecret:  Use any ripe seasonal berries you have available—boysenberries, blueberries or raspberries or any combination of berries.
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Quip of the Day:  While driving to work today, I saw a huge cheesecake. Around the next corner was a large trifle, followed by an apple turnover. There were no cars. It seemed to me the roads were strangely desserted.
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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
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Desserts #Trifle #Strawberries #StrawberryTrifle #SpongeCake #PastryCream #Sherry #EnglishTrifle #2025HolidayRecipes #ChristmasRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup
 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? If you have been looking for a recipe for the very best sponge cake, you’ve come to the right place. My sponge is perfect for my Tres Leches Cake and it also perfect for a traditional English Trifle—they are both so easy to make for a perfect after-dinner dessert and they really dress up a holiday table.
 
But first things first… Pastel de Tres Leches is a sponge cake that's steeped in three kinds of milk—condensed, evaporated and heavy cream. The milk and cream mixture is poured over the cake and chilled for at least an hour. The soaked cake is served with whipped cream and sliced fresh strawberries. Leftovers can be stored in the refrigerator for up to 3 days.
 
Pastel de Tres Leches is a fun alternative to pie for the holiday unless you are Latino—if that’s the case it is the perfect dessert for you family.  An English Trifle is a great dessert for the holiday—man and woman do not have to live a life of holiday pie—English Trifle is a great substitute. Watch for the Strawberry English Trifle recipe tomorrow.
 
Prep time:  20 minutes
Bake time:  25 minutes
Chill time:  1 hour
Yield:  12 servings / 1 10 x 15-inch cake
 
Ingredients
For the cake:
6 medium eggs, separated
1 cup granulated sugar
1 cup all-purpose flour
½ cup milk
1 tablespoon baking powder
2 teaspoons pure vanilla extract
 
For the Tres Leches soak
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup heavy whipping cream (Optional)
 
For Serving
1 cup whipped cream
1 cup sliced fresh strawberries
 
Directions

1. Preheat an oven to 350° F.
2. Grease a 10 x 15-inch baking dish.

To make the cake

1. Beat the egg whites in a large mixing bowl with an electric mixer on high speed until stiff peaks form.
2. Gradually beat in the sugar until the mixture is glossy.
3. Beat in the egg yolks, one at a time, beating well after each addition.
4. Reduce the speed to medium and slowly mix in the flour, about 1 tablespoon at a time.
5. Mix in the ½ cup of milk, baking powder and vanilla.
6. Pour the batter into the prepared baking dish.
7. Bake in the preheated oven until lightly browned on top and a cake tester inserted in the center comes out clean, about 25 minutes.
8. Remove from the oven and let cool for 15 minutes.

To make the tres leches soak and serve

1. Combine the condensed milk, evaporated milk and cream in a blender. Pulse several times until well blended.
2. Pour tres leches over cake.
3. Cover and refrigerate until the cake is cold and all the liquid has been absorbed at least 1 hour.
4. Cut the chilled cake into 12 squares.
5. Top each serving with a dollop of whipped cream and a few sliced strawberries.

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ChefSecret:  Tuck this recipe away in a safe place as the sponge cake recipe can be use for a variety of desserts.
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Quip of the Day:  Did you know that Mexican gigolos sometimes have specials? Two for the price of Juan!
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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
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #HolidayDessert #PasteldeTresLeches #ThreeMilkSpongeCake #HappyThanksgiving #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My Sour Cream Streusel Cake is perfect for the upcoming year-end holidays. It is rich in maple flavor with cinnamon and nutmeg spices in both the crumble topping and the cake. The brown butter gives an extra boost of flavor and richness.
 
Brown butter is cooked butter that adds a better, bolder flavor to food. A stick of unsalted butter melts, then simmers removing most of the water, changing into a fragrant and silky brown liquid. As soon as the foam subsides, the milk solids darken and fall to the bottom of the pan, indicating you've hit the sweet spot called brown butter.
 
Prep time:  20 minutes
Bake time:  45 to 50 minutes
Cool time: 30 minutes
Yield:  10 servings+
 
Ingredients 
For the browned butter
1 cup plus 3 tablespoons unsalted butter
 
For the streusel topping
1-1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup toasted chopped pecans
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon maple extract
 
For the coffee cake
2/3 cup firmly packed light brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large room temperature eggs
1/2 cup pure maple syrup
1 cup room temperature sour cream
1 teaspoon pure vanilla extract
1 teaspoon maple extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
 
Directions
      Read the recipe all the way through before starting. Measure all ingredients and have at your side.
 
To brown the butter

1. Place the butter into a light-colored saucepan over medium-low heat. Cook, stirring constantly, until butter begins to smell nutty and browned bits begin to form in the bottom of the pan, 7 to 10 minutes.
2. Remove from heat and pour browned butter into a heat-safe glass measuring cup. This should yield approximately 1 cup browned butter (it's ok if it's slightly more).
3. Allow the brown butter to cool for 15 minutes.

To prep the cake pan

1. Preheat an oven to 350° F .
2. Line an 8 X 8-inch square cake pan with enough parchment paper to have overhang on all sides.

To make the streusel crumb topping

1. Stir the flour, brown sugar, chopped pecans, cinnamon, nutmeg and salt together in a small bowl until thoroughly combined.
2. Add 1/2 cup browned butter and maple extract.
3. Mix it all together with a fork until crumbly and no dry bits of flour remain. Set aside.

To make and bake the cake

1. Combine the remaining 1/2 cup of browned butter, brown sugar, salt, cinnamon and nutmeg in a large bowl. Whisk together until combined.
2. Add the eggs, maple syrup, sour cream, vanilla and maple extracts and whisk until completely smooth and combined.
3. Add the flour, baking powder and baking soda and mix until just incorporated and no large pockets of flour remain. Do not over mix.
4. Pour half of the batter into the prepared pan and spread into an even layer.
5. Sprinkle a third of the streusel crumb mixture evenly over cake batter.
6. Pour the remaining batter over the streusel layer and spread into an even layer.
7. Lightly tap the pan on the counter several times to pop any larger air bubbles in the batter.
8. Sprinkle the remaining streusel crumb mixture evenly over cake batter.
9. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 40 to 50 minutes.
10. Cool the cake in the pan for 10 minutes, then lift it out using the parchment paper overhang to a wire rack to cool completely.

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ChefSecret:  Brown butter can be used for many other foods to add richness and flavor. Try drizzling brown butter over just-cooked chicken or fish or still-warm polenta or risotto. It’s also yummy on mashed potatoes.
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Quip of the Day:  Cake and coffee—the brew-tiful duo.
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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
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #Thanksgiving #HolidayCoffeeCake #SourCreamStreuselCoffeeCake #ThanksgivingMorningCoffee Cake #HappyThanksgiving #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? This pie recipe must have been invented by people who couldn’t make up their minds whether to bake a pumpkin or a pecan pie, so they put the two together and came up with a recipe for Holiday Pumpkin-Pecan Pie. What could be better? It’s as easy as pie!
 
I’ve made attempts to trace the dish's origin but have not found any recipes dated earlier than a pecan custard pie recipe published in Harper's Bazaar in 1886. Pecan pie was made before the invention of corn syrup, and older recipes used darker sugar-based syrup or molasses. The 1929 the Congressional Club Cookbook has a recipe for the pie which used only eggs, milk, sugar and pecans. The makers of Karo syrup significantly contributed to popularizing the dish.
 
The Karo company has claimed that the dish was a 1930s "discovery" of a "new use for corn syrup" by a corporate sales executive's wife. Well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940. Pecan pie came to be closely associated with the culture of the Southern United States in the 1940s and 1950s where pecans were easily grown.
 
As noted, pecans are native to the southern United States. Archaeological evidence found in Texas indicates that Native Americans used pecans more than 8,000 years ago.  The word pecan is a derivative from the early 18th century of an Algonquin word, pakani, referring to a nut.
 
Ingredients 
1-1/2 cups canned or mashed cooked pumpkin (not pumpkin pie filling)
3/4 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 large slightly beaten eggs
1-1/4 cups whole milk
2/3 cup evaporated milk
1-1/2 cups pecan halves
1 9-inch unbaked pastry shell (homemade or store bought)
 
Prep time:  15 minutes
Bake time:  50+ minutes
Yield: 1 Pie (6 to 8 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 400°F.
3.  Thoroughly combine the pumpkin, sugar, salt and the spices.
4. Blend in the eggs, milk and evaporated milk.
5. Pour into an unbaked pastry shell (deep dish or have edges crimped high because amount of filling is generous).
6. Arrange the pecan halves carefully on top of filling.
7. Bake for 50 minutes or until knife inserted halfway between center and outside edge comes out clean.
8. Cool or chill the pie before serving.
9. Top with whipped cream to serve.

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ChefSecret:  Sprinkle a layer of chocolate chips on the crust before pouring in the pumpkin pie custard and make it a Holiday Pumpkin-Chocolate-Pecan Pie.
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Quip of the Day:  Q. Did you hear about the sailor who turned into a pumpkin pie? A. He's a squashbuckling pirate.
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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
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #Thanksgiving #HolidayPumpkinPecanPie #PumpkinPie #PecanPie #HappyThanksgiving #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025