Wash your citrus well, scrubbing off any dirt or ink from the supermarket. Using a vegetable peeler, peel off 1/2″ wide strips of the peel, careful not to include the white pith. Save the rest of the fruit for another recipe or meal.Combine 1 cup water and 2 cups sugar to make a simple syrup. Heat over medium-low heat until sugar is completely dissolved.Add peel slices to simple syrup and simmer for 15-20 minutes, or until peel starts to soften. Remove from heat and dredge peel pieces in granulated sugar. Arrange on a baking sheet and dry overnight.
WMUR’s New Hampshire Chronicle showcased some cakes from Memories: Vintage Cake Recipes in a clip on this evening’s show. You can watch the video on their website.Creating this clip with the crew from Chronicle was fun, and definitely something out of my usual element. I made four cakes for the production: Lane Cake (aka Prize Cake), Chocolate Icebox Cake, Husband’s Cake (aka Mystery Cake) and the Lightning Cake.
Susan Laughlin of New Hampshire Magazine included my Carrot Cake recipe in April 2014′s issue. Ms. Laughlin always adds her wonderful sense of style to every article she showcases and her love of quality food shines through in her photography. Read the article on New Hampshire Magazine’s website. Carrot Cake Ingredients 2 cups granulated sugar 1 1/4 cups vegetable oil4 large eggs2 cups all-purpose flour1 tablespoon cinnamon1 teaspoon salt3 cups carrots, finely grated1 cup chopped walnuts1/4 cup coconut1/4 drained pineapple chunksRaisins, if desired Preparation – DirectionsPreheat oven to 350 degrees. Grease and flour one 9″ x 13″ x 2″ cake...