Resource Type: Blog

Ellen Straus’ Pie Crust Recipe

straus sweet butter

This hefty, absolutely unbelievable crust is what we all grew up on. We love it! This pie crust is thick and tastes almost like shortbread, but better. It is a perfect crust for any type of fruit (strawberries, Santa Rosa plums, or apples). In the spirit of Ellen, we recommend that you use all organic ingredients. […]

Greek Yogurt Panna Cotta with Strawberry-Rhubarb Sauce

Author Janet Fletcher’s note from cookbook Yogurt: I like to serve this panna cotta parfait style, from clear glasses, with the ruby-red fruit puree on the bottom. Diners plunge their spoon down through the creamy layer and bring up a smidgen of sauce with each spoonful. No inverting required. However, you can also prepare the […]

Absinthe’s Golden Yogurt Cake Recipe

Yogurt Cake

The recipe is adapted from one given to Cookbook Author Janet Fletcher by Bill Corbett, former executive pastry chef for the Absinthe Group in San Francisco, who uses yogurt frequently in his desserts. The cake stays moist for a week if stored in a lidded plastic container. Makes one 9-inch cake 1 ½ cups sifted […]

Streusel Cake with Poppy Seed Filling (Mohn-Streuselkuchen)

This classic German streusel is like the best part of a coffee cake in tart-shape form. Swap out the poppy seed filling for your favorite fresh fruit, chopped, tossed with a little sugar, and cooked until softened. If you don’t like raisins, dried apricots also work nicely. Makes 1 (10-inch) cake Poppy seed filling Scant […]