Damon Lee Fowler

Probably the biggest challenge to comfort baking during the pandemic quarantine has been the shortage of basic ingredients. Early hoarding made flour scarce, but now, while it's still not plentiful, it is available; leavening, on the other hand, continues to be in very short supply. The yeast and baking powder shelves at most markets have been empty for weeks now, and while mail-order sources haven't dried up, on-line ordering is expensive and usually means ordering more than most of us can use.

One fall back alternative is self-rising flour, which is regularly, if unevenly, available. But self-rising flour can't be used for yeast baking, for thickening, or for most pastry,  Read More 

Now that we’re finally getting a little bit of a nip in the air, here’s another simple apple tart that is just the thing to warm and soothe.

The most important part of a good pie or tart is good pastry, which is fortunately a snap to make, especially if you own a food processor. Read More