…from the Perspectives’ Test Kitchen 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:
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
Quip of the Day: I told a joke about a chiffon cake, but it was just too airy for anyone to digest. ------------------------------------------- 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 #LemonChiffonCake #LightChiffonCake #LemonyCake #FreshLemons #EggWhites #LemonZest #Breakfast #Dessert #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2026
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…from the Perspectives’ Test Kitchen 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
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! ------------------------------------------- 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. ------------------------------------------- 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 …from the Perspectives’ Test Kitchen How you doin’? When I first opened for brunch at the Palm Grill, I wanted to offer a table starter and decided to create a "go-to" recipe our servers could reach for when new guests were seated. I always like to have a little something to welcome guests to the table, curb the appetite (just a little). This buys us a little forgiveness when we are really busy.
My Blue Ribbon Buttermilk Pecan Cake is based on a traditional buttermilk chuck wagon cake made with buttermilk, sour cream and brown sugar making this cake incredibly moist and flavorful. The cake itself is just really plain vanilla until topped with the brown sugar-pecan topping (similar to a pecan pie filling). The luscious pecan-brown sugar topping is poured onto the hot cake in the last 10 minutes of baking, creating a wonderfully sweet and chewy layer on top of the soft cake moist. This Blue Ribbon Buttermilk Pecan Cake is warm, welcoming and makes a great first impression. Prep time: 20 minutes Bake time: 40 minutes Cool time: 20 minutes Yield: 8 servings Ingredients For the cake Non-stick food release spray 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 cup room temperature unsalted butter 3/4 cup firmly packed light brown sugar 1/4 cup granulated sugar 1 large room temperature egg 3/4 cup room temperature whole buttermilk 1/4 cup room temperature sour cream 2 teaspoons pure vanilla extract For the pecan topping 1/2 cup firmly packed light brown sugar 1/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 3/4 cup lightly toasted chopped pecans 3 tablespoons melted browned unsalted butter 2 tablespoons heavy cream Directions
ChefSecrets: You can omit the pecans if you desire; just swap them with shredded coconut or even pumpkin seeds or sprinkle the cake with chocolate chips after it comes out of the oven. No buttermilk? You can make your own buttermilk at home. Combine 1 cup room temperature whole milk with 1 tablespoon white vinegar in a glass measuring cup. Allow it to sit for 15 minutes, until milk takes on a slightly curdled appearance. Use 3/4 cup buttermilk as directed in my recipe. You can swap the vanilla extract for almond or maple extract or add a splash of bourbon or rum for additional complexity. Spice up the flavor profile with ground nutmeg, allspice, or cardamom instead of just cinnamon. ------------------------------------------- Quip of the Day: Q. What happens when you eat too many pecans? A. You get pecan-stipated! ------------------------------------------- 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. #Baking #Buttermilk-PecanCake #Buttermilk #Pecan #Dessert #Snack #Butter #Breakfast #Brunch #Snack Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2026 …from the Perspectives’ Kitchen How you doin’? Crumb topped muffins, often referred to as crumb cake muffins, have their origins in the traditional crumb cakes that are popular in American baking, particularly in New York. These muffins feature a buttery, sweet crumb topping made from flour, sugar and butter, similar to the topping used on classic crumb cakes, allowing for a convenient, portable version of the beloved dessert.
Muffins are ubiquitous in cafes and bakeries worldwide, but have you ever stopped to ponder their cultural origins? Understanding where muffins come from not only enhances your appreciation for these delicious treats but also provides insight into the cultures that created them. The history of muffins brings us back to medieval Europe, where the foundation for modern muffins began to take shape. The word “muffin” itself is derived from the French word “moufflet,” which means “soft.” The journey of muffins can be divided into specific eras and regions that contributed to their development. During the Middle Ages, baked goods often varied greatly by region due to local ingredients and traditions. Some historians suggest that the early forms of muffins were more like flatbreads or small cakes. These baked items were typically made with grains like wheat or rye and commonly baked over an open flame in household kitchens—not very appealing. It was in Britain that muffins truly began to evolve. By the 18th century, muffins had transformed significantly. The British muffin is often characterized by its yeasted preparation, giving it a light, airy texture. These muffins served as a breakfast staple, often split and toasted, then enjoyed with fresh-churned butter or jam. British muffins were somewhat similar to what we now refer to as “English muffins,” which are round, flat and pliable. However, it’s important to note that what Americans commonly think of as muffins today has diverged significantly from the original recipes. The trajectory of muffins took a dramatic turn with the arrival of settlers in North America. The first American muffins appeared in the early 19th century, evolving from their British counterparts. American muffins became sweeter and more diverse in flavor, embracing local produce and baking styles. By the late 19th century, individual muffin tins became widely available, allowing muffins to rise in popularity due to their convenience and portability. This period saw the introduction of a wider variety of flavors, using ingredients such as blueberries, chocolate chips and nuts. The emergence of baking powder in the 1850s also introduced a new level of lightness and fluffiness to muffins, distinguishing them further from their dense British counterparts. While muffins may hold a special place in British and American cuisine, they have been embraced and adapted across the globe. Each culture introduces its unique flair, ingredients, and methods to create its version of a muffin. Prep time: 12 minutes Bake time: 20 to 24 minutes Cool time: 5 minutes Yield: 12 standard-size muffins Ingredients For the crumb topping 1/2 cup granulated sugar 1/2 cup packed light brown sugar 2 teaspoons ground cinnamon 1/4 teaspoon salt 1/4 chopped toasted pecans 10 tablespoons (5 ounces) melted and cooled unsalted butter 1-3/4 cups cake flour For the muffins 2-1/2 cups cake flour 3/4 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 12 tablespoons (6 ounces) melted and cooled unsalted butter 2/3 cup buttermilk 2 large eggs 2 large egg yolks 2 teaspoons vanilla extract To finish the muffins 1/4 cup powdered sugar Cooking spray or paper muffin liners Directions
ChefSecret: I make this recipe at least once a month with 5 frozen blueberries in each muffin. The muffins freeze well and come back to room temperature as fresh as just baked. ------------------------------------------- Storage: The muffins will keep well in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months, then thawed at room temperature. ------------------------------------------- Quip of the Day: Q. Why did the muffin wear a hat? A. It wanted to be a muffin top. ------------------------------------------- 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. #Baking #RoyalBakery #CrumbToppedMuffins #StreuselStyle #Butter #Breakfast #Brunch #Snack Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup © Perspectives/The Consulting Group, LLC 2026 …from the Perspectives’ Test Kitchen credit: recipequickies.com How you doin’? We are getting into county fair time around the country. Joan and I love county fairs, especially for the crazy food and gadgets. The kitchen gadget guys are always johnny-on-the-spot with a wide array of gizmos you never knew you needed. But I digress…
The first food we look for is the cinnamon roll truck. The two of us have a passion for great cinnamon rolls. You can smell the good ones when you first go through the county fair gates. Mother’s Day is next Sunday, and I want to share our love of cinnamon rolls so all of you and your mothers can have the great cinnamon roll experience without all the fuss. I always gets a ton of compliments and recipe requests when I bring my Mother’s Day Cinnamon Roll Cake home or to outside gatherings. Here’s the best thing… you can bake up these soft rolls in a 9 X 13-inch pan — no rolling, proofing or shaping required. Everyone raves about the cinnamon topping texture that's uniquely gooey and aromatic. This is a fantastic recipe the whole family will love, including every mom in the world. Prep time: 25 minutes Bake time: 25-30 minutes Yield: 1 (9x13-inch cake) 12 servings Ingredients For the white cake layer 3 cups all-purpose flour 1-1/2 cups whole milk 1 cup granulated sugar 2 large eggs 4 teaspoons baking powder 2 teaspoons pure vanilla extract 1/4 teaspoon kosher salt 1/4 cup melted butter For the cinnamon layer 1 cup softened butter 1 cup dark brown sugar 2 tablespoons all-purpose flour 2 tablespoons ground cinnamon For the glaze 2 cups confectioner’s sugar 5 tablespoons whole milk 1 teaspoon pure vanilla extract Directions
ChefSecret: It only takes a minute to make this cinnamon roll cake look really cool. Take a sharp knife and run it through the cake right before baking to give it a cinnamon roll swirl. ------------------------------------------ Quip of the Day: Q. What did the cinnamon roll say to the cup of coffee? A. I’m really starting to feel the heat between us! ------------------------------------------- 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. #Baking #MothersDayCinnamonRollCoffeeCake #CinnamonRollCoffeeCake #EasyCoffeeCake #HappyMothersDay #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2026 …from the Perspectives’ Kitchen  How you doin’? My Lemon Poppy Seed Muffins are about the best ever… if I do say so myself! It’s my standard muffin base I use for a wide variety of flavors. With just a couple simple tweaks, you can go from fresh lemon poppy seed muffins to any other flavors you desire. This is a solid and quite forgiving muffin recipe where the possibilities are endless.
A healthy dose of poppy seeds gives these sweet muffins a slight crunch. That’s the best part about poppy seed muffins! The poppy seeds are a perfect contrast to the muffin’s soft interior. This recipe is pretty basic. One important thing to note, however, is to expect a thick and airy batter. Don’t be tempted to add more liquid; you want a nice thick batter so the muffins hold shape. Don’t fill the muffin pan too high as they do spread out into mushroom-looking tops when overfilled. For the best tangy-sweet and tender (and aromatic, too) lemon poppy seed muffins, top them with a sweet lemon icing. That makes a special breakfast treat taste like it came straight from your family’s favorite fresh bakery. Prep time: 15 minutes Bake time: 20 minutes Yield: 12 muffins Ingredients For the muffins 1-3/4 cups all-purpose flour (spooned & leveled) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon fine kosher salt 4 tablespoons poppy seeds 1 stick (8 tablespoons) softened unsalted butter 3/4 cup granulated sugar 2 large room temperature eggs 1/2 cup room temperature sour cream 1 teaspoon pure vanilla extract 1 teaspoon lemon extract) 1-1/2 tablespoons fresh lemon zest 4 tablespoons fresh lemon juice 1/4 cup room temperature whole milk For the lemon icing 1 cup sifted confectioner’s sugar 1-1/2 tablespoons fresh lemon juice 1 tablespoon whole milk 1 tablespoon poppy seeds Directions To make the muffins
ChefSecret: For jumbo muffins: Preheat an oven to 425° F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6 jumbo muffins. Refrigerated ingredients should be at room temperature so the batter mixes together easily and evenly. You can fold in about 1-1/2 cups of fresh or frozen berries (do not thaw) into the batter before spooning into the pan and baking. ------------------------------------------- Quip of the Day: Q. Why is a baseball team similar to a muffin? A: They both rely on the batter. ------------------------------------------- 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 have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide ------------------------------------------- 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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross. #Baking #Muffins #LemonPoppySeedMuffins #Lemon #PoppySeeds #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2026 …from the Perspectives’ Kitchen How you doin’? At the Customs House Restaurant, Sunday mornings unfolded at an easy pace. Coffee cups stayed full, the bacon was already on the griddle, and my quiche often found its way from the kitchen to the brunch table.
What makes it memorable is the crust. Instead of a traditional pastry, crushed buttery Ritz crackers bake into a golden shell with a delicate crunch. The filling is a silky egg custard layered with smoky bacon, sharp Cheddar cheese, fresh green onions, and sliced almonds for a subtle crunchy, nutty finish. It’s a simple, comforting dish that feels right at home on a relaxed Sunday morning… maybe even Easter Sunday morning. Prep time: 20 minutes Bake time: 55 minutes Cool time: 25 minutes Yield: 8 servings Ingredients For the crust 35 buttery round crackers (such as Ritz) 1/3 cup all-purpose flour 1 tablespoon granulated sugar 1/2 teaspoon kosher salt 6 tablespoons unsalted butter, melted For the custard filling 8 slices chopped center-cut bacon 2 ounces softened cream cheese 3/4 cup half-and-half 3 large eggs 3/4 teaspoon kosher salt 1/2 teaspoon garlic powder 4 ounces shredded sharp Cheddar cheese 1/3 cup thinly sliced tops and bottom green onions, plus more for garnish 1/4 cup sliced almonds Directions
ChefSecret: Blind baking the crust keeps the cracker crust crisp and prevents it from becoming soggy once the custard is added. Letting the quiche rest for about 25 minutes allows the custard to fully set, giving you clean slices and the best texture. Center-cut bacon works best here because it renders evenly and gives a balanced smoky flavor without too much excess fat. Serve with fresh fruit, a lightly dressed green salad, and strong coffee for a classic Sunday brunch plate. ------------------------------------------- Quip of the Day: My wife called me at work today. "Honey, do you want to come home at lunch for a quickie?" "Sarah, it's pronounced Quiche." ------------------------------------------- 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 have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide ------------------------------------------- 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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross. #Entrees #Brunch #EasterBrunch #Quiche #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2026 …from the Perspectives’ Kitchen How you doin’? The croque monsieur originated in France, first appearing on café menus around 1910 as a hot ham and cheese sandwich. Its name translates to "mister crunch," reflecting its crispy texture, and it became popular as a quick snack for busy Parisians.
My Brunch French Croque Monsieur Casserole originated in the Perspectives test kitchens for one of our restaurants. It is a little bit like a quiche but easier. It is made with sourdough English muffins—for that sourdough twang—ham and Swiss cheese, with a rich, broiled toasty cream sauce topping. While it was inspired by the original French croque monsieur, this recipe is all me. It is fantastic as a brunch dish that allows you to concentrate on your guests and not on your cooking. Prep time: 15 minutes Toast time: 12-14 minutes Stand time: 30 minutes Bake time: 45-50 minutes Additional time: 35 minutes Yield: 10 servings / 1 9 x 13-inch casserole Ingredients For the casserole 6 sourdough English muffins, cut into cubes 6 tablespoons unsalted butter 2 tablespoons Dijon mustard 8 large eggs 1-1/4 cups half-and-half 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound deli sliced ham 3 cups grated Swiss or Gruyere cheese, divided For the sauce 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 cups milk 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon grated nutmeg 3 tablespoons freshly grated Parmesan cheese 1 tablespoon chopped chives (garnish) Directions
ChefSecret: You can make individual casseroles by dividing the contents of this recipe between 12 cavities in a medium size muffin pan. ------------------------------------------- Quip of the Day: Q. What do you call a croissant stuck in traffic? A. A traffic jam-bon! (Jambon is French for ham) ------------------------------------------- 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, 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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross. #Entrees #Breakfast #Brunch #CroqueMonsieur #CroqueMonsieurCasserole #EnglishMuffins #FrenchBrunch #SwissCheese #GruyereCheese #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2026 …from the Perspectives’ Kitchen How you doin’? St. Patrick’s Day is tomorrow so you still have time to whip up this delightful dessert. It works well as morning coffee companion, too!
This take on a traditional Irish apple cake uses a mix of whole-wheat and all-purpose flours in the base, while yogurt adds richness. Tart Granny Smith apples provide a fresh, sweet-tart bite in every slice. A buttery oat streusel topping brings crunch and warmth to this cozy dessert, perfect with a cup of tea or a shot of Irish whisky. Prep time: 20 minutes Bake time: 45 minutes Cool time: 1 hour Yield: 8 servings Ingredients For the cake 1 cup whole-wheat flour 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 1 cup room temperature whole-milk Greek-style yogurt 2 large room temperature eggs 2 teaspoons pure vanilla extract 1 teaspoon lemon juice 1 pound Granny Smith apples, unpeeled, cut into half-inch pieces For the Streusel topping 6 tablespoons melted unsalted butter 1/2 cup light brown sugar 1/2 cup old-fashioned rolled oats 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon almond extract Directions To make the apple cake
To make the streusel topping
ChefSecret: This cake can be stored at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. ------------------------------------------- Joan’s Quip of the Day: Q. What do you call an Irishman who bounces off walls? A. Rick O’Shea. Ed’s Quip of the Day: Two Irishmen walk out of a pub… hey, it could happen! ------------------------------------------- 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 have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide ------------------------------------------- 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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross. #Dessert #IrishAppleCake #GrannySmithApples #Yogurt #StPatricksDay #Cake #CoffeeCake #Streusel #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2026 …from the Holiday Perspectives’ Kitchen 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
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. ------------------------------------------- Quip of the Day: Cake and coffee—the brew-tiful duo. ------------------------------------------- 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 |
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Copyright © 2021 Perspectives/The Consulting Group, LLC | Henderson, NV 89052 | 310-477-8877
Copyright © 2021 Perspectives/The Consulting Group, LLC | Henderson, NV 89052 | 310-477-8877