Food Like That: Recipes your mouth will like

A cake I always bake during plum season and freeze pieces for later use. When I grew up, plum cake and potato soup was a regular meal. I don't like the dough very thick, so I roll it out really thin and use the rest of the dough for a braid.

My favourite cake in spring, it combines the fresh taste of sour rhubarb with sweet meringue and there is not too much dough, just enough to carry the toppings.

Picking up rhubarb at the Farmers Market.

I finally will have the recipe on this site, and, should I lose the little square piece of paper with the recipe written on both sides by my mother in 1976, I can come here to find it again!

Here are the pictures I took of both sides of the handwritten recipe. Note that the baking powder was forgotten on the list of ingredients.

A German recipe for steamed dough. A bit like dumplings, a bit like buns, a bit like doughnuts. A salty crust on the bottom, and traditionally served with a wine or vanilla cream sauce.

No Knead Bread - brought to my attention by Maya whose enthusiastic description made my mouth water "great flavor, high rise, moist interior, beautiful appearance, and the crust! the crust is perfect. crisp and brown, but not too thick." This is the basic recipe with all purpose flour. Variations can include cracked wheat, flax seeds, sunflower seeds, rye flower or whatever combination you like.