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.
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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 #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.
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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, 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

How you doin’? It’s no secret—it’s cherry season! You can smell the sweet aroma the minute you walk into your grocery store or farmer’s market. I can sit down and eat a whole basket of cherries (though I do have to pace myself).
 
Go down to your local Costco and buy a whole flat of these delicious red orbs. Just think about all the wonderful things you can make with cherries starting with George Washington’s favorite summertime treat—fresh cherry pie—from the tree right out in front of Mount Vernon. 
 
Cherry pie is only a starter if you bought that flat of cherries at Costco. There’s fresh cherry crunch cake, cherry muffins, cherry cup cakes and luscious cherry cobbler (the subject of today’s blog). I even have a great recipe for cherry barbecue sauce.
 
If you’ve purchased the whole flat, you have to know the best way to take care of the cherries so they will last as long as possible. 
 
Cherry season entails just a fleeting few months of the summer, with its full peak during the month of July. Depending on where you live, you likely started seeing them show up in markets around late May or early June, and they you might see as late as mid-August. However, the very best time to bring home a load of this sweet summer fruit is in mid-July. For the freshest fruit, look for green stems, not the darker, drier stems.
 
When you first bring your flat of cherries home, make sure to pick through the fruit and discard any moldy, bruised cherries and any cherries that may have busted open. Always keep your freshly-bought cherries in the refrigerator, unless you plan to eat them immediately. 
 
The best way to increase the shelf life of fresh cherries is to make sure they stay as dry as possible. Wash them with cold water and then transfer your cherry haul to a paper towel-lined wide and flat storage container. Place more paper towels between layers if necessary) to absorb any water. Stored properly, fresh cherries should last at least one week in the fridge or until you eat them all… whichever comes first!
 
Okay, now for the details to make a perfect Fresh Cherry Cobbler. This is a delicious cobbler made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished cobbler.
 
Prep time: 50 minutes (including pitting the cherries)
Bake time: 50 to 60 minutes
Yield:  10 servings
 
Ingredients
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 cup whole milk
2 cups pitted fresh sour cherries
3/4 cup granulated sugar
1 tablespoon all-purpose flour
 
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.
3. Place the ½ cup of butter in a 9 X 13-inch baking dish, and place in the oven to melt while the oven is preheating.
4. Remove as soon as the butter has melted, about 5 minutes.
5. In a medium bowl, whisk together 1 cup of flour, 1 cup of sugar and baking powder.
6. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
7. Rinse out the bowl from the batter, and dry. Place the pitted cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
8. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber topping should come out clean.
9. Remove from the oven and let cool at least 15 minutes before serving.
10. Top with ice cream, if desired.

ChefSecrets: Boost cherry recipes with almond extract which is often made using cherry pits; it enhances the natural flavor of the fruit.

Quip of the Day: “Let Perspectives be the Cherry on top of your day.”
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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.

#Baking #CherryCobbler #FreshCherries #Pitted Cherries #AlmondExtract #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

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

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. Grease a 9-inch springform pan with non-stick spray.
2. Line the bottom and sides of the pan with parchment paper.
3. Whisk the flour, baking soda, and kosher salt together in a medium bowl; set aside.
4. Using a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and sugar together on medium speed for 3 minutes.
5. Add the egg and beat until well combined.
6. Add the buttermilk, sour cream and vanilla to the batter and mix until combined, scraping down the sides and bottom of the bowl as needed to ensure all ingredients are fully mixed together.
7. Add the dry ingredients all at once and, using a rubber spatula, fold into the batter just until combined and there are no more pockets of flour remaining.  Be careful not to overmix.
8. Pour the batter into the prepared pan and smooth into an even layer.
9. Bake in the center of the oven for 30 minutes, until a toothpick inserted in the center comes out clean.
10. When the cake has about 10 minutes left in the oven, prepare the pecan topping.

To make the pecan topping

1. Stir the brown sugar, kosher salt, cinnamon and chopped pecans together in a medium bowl.
2. Add the melted browned butter and heavy cream and stir to combine.
3. After 30 minutes, remove the cake from the oven and spoon the pecan mixture in dollops over the surface of the cake.
4. Gently spread the pecan mixture into an even layer (the hot cake should warm the pecan mixture, making it more easily spreadable).
5. Return the cake to the oven and bake for an additional 10 minutes.
6. Allow the cake to cool in the pan for 20 minutes.
7. Carefully run an offset spatula or table knife along the edges of the pan to help release any pecan topping that might be sticking before removing the sides of the springform pan.
8. Allow to cool completely before serving.
9. This cake can be stored for up to a couple days covered at room temperature. Past that point, it's best to refrigerate or freeze the cake to keep it fresh.

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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.
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Quip of the Day:  Q. What happens when you eat too many pecans?  A. You get pecan-stipated!
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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.

#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

​How you doin’? I try to have a small bowl of blueberries every morning. Here’s why…
 
Blueberries are often called a “superfood.” This small but mighty berry is loaded with nutrients. They may help lower blood pressure, improve memory, aid in exercise recovery, and more.
 
Blueberries are one of the top antioxidant foods. Antioxidants protect your body from free radicals, which are unstable molecules that can damage your cells and contribute to aging and diseases, such as cancer.
 
Blueberries have one of the highest antioxidant levels of all common fruits and vegetables. The main antioxidant compounds in blueberries belong to a family of polyphenol antioxidants called flavonoids. One group of flavonoids in particular—anthocyanins — is thought to be responsible for much of these berries’ beneficial health effects.
 
Blueberries reduce DNA damage, which may help protect against aging and cancer. Oxidative DNA damage is an unavoidable part of everyday life. It is said to occur in every cell in your body every day. DNA damage is part of the reason we grow older. It also plays an important role in the development of diseases like cancer. Because blueberries are high in antioxidants, they may help to neutralize some of the free radicals that damage your DNA. However, further research is still needed to confirm this link.
 
Blueberries may lower blood pressure. Blueberries appear to have significant benefits for people with high blood pressure, which is a major risk factor for heart disease. A 2024 study found that regularly eating blueberries every day for a month could significantly improve blood flow and blood vessel dilation.
 
Blueberries can help maintain brain function and improve memory. Oxidative stress can accelerate your brain’s aging process, negatively affecting brain function. A 2023 study found that consuming blueberry powder (equivalent to about 1 cup of fresh blueberries) each day could help maintain brain function and improve memory in older adults.
 
Anthocyanins in blueberries may have anti-diabetes effects. Blueberries provide moderate amounts of sugar compared to other fruits. One cup holds 14 grams of sugar, which is roughly equivalent to an orange. The bioactive compounds in blueberries may be helpful for managing blood sugar. Research suggests that anthocyanins in blueberries have beneficial on insulin sensitivity and glucose metabolism.
 
Blueberries may reduce muscle damage after strenuous exercise. Strenuous exercise can lead to muscle soreness and fatigue. This is driven partly by local inflammation and oxidative stress in your muscle tissue. Blueberries may lessen the damage that occurs at a molecular level, minimizing soreness and reduced muscle performance.
 
Summing it all up… Blueberries can be a healthy and nutritious snack. Now, couple that with chocolate which is known to have over 300 beneficial natural chemical compounds that have several potential benefits such as boosting your heart health, brain function and numerous other aspects of your body, and you’ve got a win-win.
 
So, putting it all together, my Blueberry-Chocolate Pie with Cookie Crust is both healthy and delicious as it sounds. It contains a cookie dough crust sprinkled with dark chocolate chips and a sweet blueberry filling. You may end up with more cookie crumbles than you need when you're finished creating this dish, but don't worry. You can save extra crumbles for topping ice cream or enjoy them as a tasty snack on the side.
 
Prep time: 45 minutes
Bake time: 20 to 22 minutes
Yield: 8 servings
 
Ingredients 
For the pie
1 recipe Sour Cream Cookie Dough, divided
1 cup dark chocolate chips
1/2 cup sugar
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice
6 cups fresh blueberries, divided
 
For the Sour Cream Cookie Dough
1/2 cup softened unsalted butter
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon kosher salt
1 egg yolk
1/4 cup sour cream
1 teaspoon pure vanilla extract
2-1/4 cups all-purpose flour
 
Directions
To make the pie 

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat your oven to 375° F.
3. Prepare cookie dough crust by placing half of the dough between two sheets of parchment paper and roll to a 12-inch circle.
4. Remove one piece of parchment; carefully flip dough circle into a 9-inch pie plate.
5. Trim the crust and flute edge as desired.
6. Line the crust with a double thickness of foil.
7. Bake 10 minutes; carefully remove foil. Bake until golden, 4 to 5 minutes more.
8. Remove from oven; sprinkle crust with chocolate chips.
9. Line a cookie sheet with parchment paper. Crumble remaining dough on prepared cookie sheet. Bake until crumbles are golden, 7 to 8 minutes. Transfer to a wire rack; cool completely.

To make the filling

1. In a large saucepan stir together sugar, flour, and lemon juice.
2. Add 4 cups of blueberries.
3. Cook and stir over medium until thickened, bubbly and deepened in dark blue color, 5 to 7 minutes.
4. Remove from heat. Stir in remaining 2 cups berries.
5. Pour the filling into crust.
6. Top with baked cookie crumbles.
7. Cool completely. If you like, serve with additional fresh blueberries.

To make the cookie dough crust

1. In a large bowl beat 1/2 cup softened unsalted butter with a mixer on medium to high 30 seconds.
2. Add 1/2 cup sugar, 1/2 teaspoon. baking powder, 1/8 teaspoon baking soda and a dash salt; beat until combined.
3. Add 1 egg yolk, 1/4 cup sour cream, and 1 teaspoon vanilla; beat until combined.
4. Beat in 2-1/4 cups all-purpose flour.
5. Divide dough in half; wrap and chill, if necessary, until easy to handle.

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ChefSecret: Did you know that chocolate is also a super food.  Chocolate, particularly dark chocolate, may offer several health benefits, including improved heart health, better brain function and reduced inflammation. It is rich in antioxidants and can help lower blood pressure and cholesterol levels when consumed in moderation.
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Quip of the Day: Q. What’s a blueberry’s favorite song?  A. “Blueberry Hill” by Fats Domino, of course!
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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, stay safe 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.

#Dessert #OMG-Blueberry-Chocolate-Pie #Blueberries #DarkChocolateChip #LowerBloodPressure #SuperFood #Antioxidants #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

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

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. Grease or spray or a 9 X 13-inch baking pan.

To make the white cake layer

1. Mix 3 cups of flour, 1-1/2 cups milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract and salt together in a large bowl until well-combined.
2. Stir in 1/4 cup melted butter.
3. Pour the batter into the prepared baking pan.

To make the cinnamon layer & bake

1. Beat 1 cup softened butter, brown sugar, 2 tablespoons flour and cinnamon together in a large bowl until smooth.
2. Spread the cinnamon layer over the cake batter in the baking pan.
3. Bake the cake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.

To make the glaze

1. Mix confectioners' sugar, milk, and 1 teaspoon pure vanilla extract in a large bowl until smooth.
2. Drizzle the glaze over the warm Mother’s Day Cinnamon Roll Cake.
3. Cut and serve warm.

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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.
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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!
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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.
#Baking #MothersDayCinnamonRollCoffeeCake #CinnamonRollCoffeeCake #EasyCoffeeCake #HappyMothersDay #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
​
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026