Sicilian Girl

Tweet Pound cake has been around for a very long time, as the original recipe dates back to the early 1700’s. The cake was called pound cake because the only ingredients were one pound of flour, one pound of sugar, one pound of butter and one pound of eggs … that’s a lot of cake! […]

Tweet Much of the baking my grandmother did (usually biscotti) included almonds in some way. The almond tree was brought to Sicily by the ancient Greeks, who considered it to be a symbol of hope. Sicilians love their almonds! Of all the cakes I make, with the exception of Sicilian olive oil cake, this one […]

Tweet Lemon ricotta pancakes have a fluffy, luscious creaminess and are an excellent alternative to your every-day pancakes. This elegant replacement to the morning meal will turn an ordinary breakfast into a special occasion. These light, yet rich-tasting pancakes need nothing but a dusting of confectioners sugar and a few fresh berries. But, if you […]

Tweet The only thing Italian about this recipe is the story that goes with it. My son, Joe, and I were in Brindisi, Italy, on a volunteer-working-vacation. This was our second visit to southern Italy and although it was a different town, the mission was the same; to teach conversational English to students. Joe was […]

Tweet Mother’s Day Brunch, held in the historic ballroom of the Bourbon Orleans, live jazz and amazing food was a delectable triple treat. The Bourbon Orleans, my favorite hotel in the French Quarter, is located directly behind the Saint Louis Cathedral and the Cafe Du Monde (quick access for our morning, afternoon and late-night beignets). This […]

Tweet Sometimes I just want a little something sweet! Have you ever made a batch of pancakes on Sunday morning (or any morning) and had a little batter leftover? So, do you save the batter or throw it out? I rarely throw away food, so the next morning (with just enough batter to make a […]

Tweet Souffle’s may be sweet or savory, simple or complicated. I rarely do anything complicated any more so this lemon souffle is simply delicious. The word souffle is taken from the French verb souffler which means to puff up. The puffing up is caused by the beaten egg whites creating steam that is trapped inside […]

Tweet The famous French Creole flambeed dessert, Bananas Foster, was my inspiration for this breakfast treat. Chef Paul Blange created the dessert which includes rum and is served over ice-cream, at Brennan’s in the early 1950’s. I have fond memories of sitting with my Aunt Mary (who lived just off of Canal Street) in this […]

Tweet An indescribably delicious, light and slightly sweet souffle. I love making this dish when I have overnight guests because everything can be prepared the night before. You can use individual souffle dishes, custard cups or a large baking dish if you’re serving a crowd. Souffles can sometimes be intimidating but this is not the case […]