Sourdough cinnamon raisin bread

Why use sourdough instead of yeast? There’s actually quite a bit of science to show that sourdough bread is healthier. In one review (Stamataki NS, Yanni AE, Karathanos VT. Bread making technology influences postprandial glucose response: a review of the clinical evidence. Br J Nutr. 2017;117(7):1001-1012), the authors showed that the “use of sourdough fermentation instead of leavening with Saccharomyces cerevisiae is able to modulate glucose response to bread.” Sourdough can also increase the shelf life of baked goods. Anyway, I modified this cinnamon raisin bread recipe and substituted my sourdough culture for yeast. It takes a little longer using sourdough:I added 100 g (and subtracted 50 g of milk, assuming the sourdough concentration of flour and water is 1:1) and allowed an overnight rise instead of 2 hours if yeast is used. This version was just as tasty.

Marble Cake

When I was growing up, my mother ע״ה made a marble cake for my birthday. It’s my birthday (39 yo), so I thought I would make my own. This one’s a little different (NYTimes): buttermilk instead of regular milk and a cream cheese for the icing. My mother’s version: 4 eggs separated, 3 c flour, 3 tsp baking powder, 1/4 tsp salt, 2 sticks butter at room temperature, 2 c sugar, 1 tsp almond or vanilla, 1 c milk and melt 2 oz unsweetened chocolate. Combine the flour, baking powder and salt and put aside. Beat the eggs whites until stiff and put aside. Mix the butter briefly then add gradually the sugar until incorporated, then the egg yolks then the almond or vanilla and then alternate adding portions of the milk and the flour mixture. Then add the egg whites. Mix 1/3 of the vanilla mixture with the chocolate. Place in a greased tube pan: 1/2 of the vanilla or almond mixture first, then the chocolate mixture, then the remainder of the vanilla mixture. Cook for 1 hour. For the chocolate icing, first wait until the cake is completely cool. For the icing, 2 oz unsweetened chocolate melted, 1 T butter, 1/3 c milk, 2 c confectioner’s sugar and 1 t vanilla. Beat the melted unsweetened chocolate, the butter, milk, confectioners sugar and vanilla until it’s thick enough to spread. You might need some more milk if the icing is too stiff.


Oh, so yummy and so easy to make. The recipe here comes from the 1983, 12th edition of the Fannie Farmer Cookbook: 3 oz (85g) unsweetened chocolate, 6 T butter, 300 g sugar, 3 eggs, 1/4 T salt, 105 g flour and 1.5 teaspoons vanilla, mixed then baked for 40 min at 350 oven. Be sure and butter the pan-9 in square, before you start. I have skipped the nuts since some in my family do not like brownies with nuts. Cool for about 15 minutes then cut into 16 in squares.

Yes, there are a lot of cookbooks out there, but the Fannie Farmer Cookbook is one of my favorites. My 1983 version has become ragged, but I still use it today. Too bad there are not new editions published. Mine and the most recent version (published in 1996) was written by Marion Cunningham who died in 2012 at the age of 90.

What to do with ripe bananas

I never want to throw out ripe bananas. I found a cake recipe: Banana Chocolate-Chip Tea Cake: easy to make and delicious. The NYTimes cooking site is one my go-to site for cooking and my apologies to those of you who do not subscribe who cannot look at the recipe to make this. But, you could probably google the recipe’s name to find something similar.

Now, I am using a better camera than what I have with my iPhone. You probably can see the difference.