Joe Pastry. Why? Because New Orleans is at the mouth of the Mississippi River, which is a terrific distribution point if you’re selling bananas...

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  • A good cast iron skillet is perhaps the best tool you can have in the kitchen. It is also great for cooking out over a fire. This type of pan is durable and quite easy to use. It evenly spreads heat and radiates that heat for long periods of time. One...

  • Over the years I’ve learned a thing or two about baking, and one of them is how to make a boatload of food ahead of time so I can sleep in on the weekends. {I’m really kind of lazy that way.} So lets talk about cinnamon rolls. Who doesn...

  • So it's time to end this week on a sweet note. Just before The Baron and I left for vacation, we had lunch out. For dessert, our eyes fell on the 'ice cream cupcakes' the menu had at the bottom. After seeing that, we each had one. It was good... but...

  • It was weekly card night, and Sam had just headed out to play cards with his friends. These nights used to annoy me, but now I look forward to an evening with the television turned off, when I can read in the silence of my sleeping home and go to bed...

  • Christmas is next week and if you’re looking for even more dessert dishes to try, check out these two recipes from Rania Harris! Christmas Pudding with Brandy Butter Brandy Butter: ¾ cup (1-1/2 sticks) unsalted butter, room temperature...

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Joepastry.com popular pages

  • Troubleshooting Macarons – Joe Pastry

    Troubleshooting Macarons Macarons wouldn’t be macarons if they weren’t fussy things. Though they are at their core very simple little cookies, a variety of things can go wrong during their preparation...

  • Joe Pastry – Baking Techniques, History, & Science

    The primary port of entry for bananas coming into the US from Central and South America in New Orleans. Why? Because New Orleans is at the mouth of the Mississippi River, which is a terrific distribut...

  • The Bear Claw – Joe Pastry

    The Bear Claw Call me crazy, but when somebody offers me a pastry called a “bear claw”, I actually expect to see something that looks, at least a little, like a bear’s claw. Hence my years of confusio...

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