The pie in the  post below is quick and easy but peaches with a coconut-broiled topping that I learned to make from my artist friend, Barbara, are even easier.

Barbara is an artist who seems to be in the midst of a most wonderful creative place. She has been working with tea bags, with no political statement, to create wonderful art that you can see here and  here. She created this sculpture with lids, tart pans, an egg poacher and more for Sculpturefest 2010, in Woodstock, Vermont. (The orange word are links, click on them and you will be magically transported to see more.)

When making these peaches, the most important ingredient is vigilance. Do not burn it as I did the first time I made it. Stand at attention, with the oven door open, and watch the sugary coconut brown and remove it promptly. Here’s how:

… read more

Baking a fabulous cake is fun. Tonight we celebrate Denise’s birthday at a pot luck dinner with friends.

I’ll bring the cake. When I have finished, the cake will be delicious and beautiful, but at the moment my kitchen looks as if Lucy and Ethel have had yet another disaster.

I’ll post the details of this delight later today, but first I have to tidy up the kitchen before Ricky gets back.

Okay, most of the sugar and coconut is off the counter, there may be some on the floor but I’ll mop after I post the details.  Here’s how I did it. … read more