Fannie Farmer Cookbook – All Things Good

Happy Sweet Spring Desserts

Jennifer Rose Around The Table, Dessert Recipes March 25, 2016May 28, 2017Ann Romney recipes, Banana cake recipe, cream cheese frosting recipe, Fannie Farmer, Fannie Farmer Cookbook, How to Cook Everything, Italian desserts, Lemon cake recipe, Mark Bittman, Panna cotta recipes, romney family cookbook, Spring dessert recipes, Spring recipes 0 Comment

“Nothing is so beautiful as Spring…[w]hat is all this juice and all this joy? A strain of the earth’s SWEET being in the beginning…” –Gerard Manley Hopkins from the poem “Spring”

Nothing is more perfect than a slightly sweet, light, ethereal dessert after dining on a plateful of pasta at an old-world Italian restaurant on an early spring evening.

You could say that the Italian dessert “Panna Cotta” is like tasting a bit of spring itself in all of its lightness, sweetness and silky, creamy freshness. A simple pudding-like dessert, Panna Cotta (which literally means “cooked cream”) originated in Northern Italy, where “the earliest recipes mention simmering the cream with fish bones (the collagen would set the cream).” Read more

Scrumptious Apple Pies From Scratch

Jennifer Rose Around The Table, Dessert Recipes November 5, 2015September 18, 2017apple pie crust recipe, apple pie filling recipe, Apple pie recipe, best apples for apple pie, best apples for baking, common types of apples, Deb Perelman, Easy apple pie recipe, Fannie Farmer Cookbook, flaky pie crust recipe, homemade pie crust recipe, pie crust recipe, Sweet apples, tart apples, The Apple Lover's Cookbook, The Smitten Kitchen, Types of apples 0 Comment

Setting out to make a pie can be a “very scary thing,” writes Deb Perelman in her cookbook, The Smitten Kitchen. As an “obsessive home cook” who suffered FOP (fear of pie), she was determined to master the art of piecrust making. It took several “pie seasons” of experimental distractions until she successfully arrived on top with the perfect piecrust, which as it turns out, is pretty basic and simple!

Below are three recipes, one from Deb Perelman’s described as a “buttery flakey crust” and two recipes that include the crust and filling. Two of the crust recipes use butter and the other from The Fannie Farmer Cookbook uses Crisco shortening, making it a more old-fashioned, but tried and true crust recipe nonetheless. Read more

A Family Meal For a Full House

Jennifer Rose Around The Table April 28, 2015May 28, 2017Barbecue chicken pizza recipe, Beginner cookbooks, Family dinner recipes, Family Meal, Family recipes, Fannie Farmer Cookbook, Fannie Farmer Recipes, Fannie Merritt Farmer, Full House reunion, Full House revival, Fuller House, Homemade pizza, Kids recipes, Pineapple Upside Down Cake Recipe, Recipes with pineapples 0 Comment

In celebration of the return of Full House in a 13-episode spinoff, Fuller House, scheduled to premiere next year, ATG is sharing some recipes for a delicious, family meal to enjoy together “Around the Table”, along with some fun “Just For Kids” recipes. See also our reflection on children’s poetry.

As a young mother in the beginning stages of learning how to cook, I often turned to The Fannie Farmer Cookbook (1896), which became a trusted source of some of the best, most basic and easy-to-follow recipes I have ever used.

Many of the recipes, including these delicious buttermilk pancakes (and two more below), have become some of our “family favorites”, made time and again at the request of both family and friends alike. Read more

It’s Maple Syrup Season – And We’re Sticking To It!

Jennifer Rose Around The Table March 24, 2015May 1, 2017Dorian Leigh Parker, Fannie Farmer Cookbook, flapjacks, Griddlecakes, Maple Syrup, Pancake Tuesday, Pancakes, Pancakes: From Flapjacks to Crepes, Recipes, Shrove Tuesday 1 Comment

You may associate the warm, delicious and comforting breakfast food “pancakes” – otherwise known as “Johnnnycakes”, “flapjacks” and “griddle cakes” – as a distinctly American dish, but their origin extends back to the beginning of man with two simple ingredients made useful by natural elements.

“Water and a fistful of pounded grain poured upon a hot rock in the sun must have been the world’s first pancake, the very first bread”, writes Dorian Leigh Parker in the introduction to her book, Pancakes: From Flapjacks to Crepes. Read more