Food

This tiramisu recipe fills a 9 by 13 inch pan with two layers of espresso-soaked ladyfingers and two layers of mascarpone cream. It takes 6 egg yolks, 16 ounces of mascarpone, 1 1/2 cups of heavy cream and two 7-ounce packages of crisp ladyfingers, and it needs at least 6 hours in the fridge before […]

Banana bread in an 8×4 loaf pan bakes for 55 to 65 minutes at 350°F. Because an 8×4 pan is narrower than the standard 9×5, the batter sits taller, so it needs about 5 to 10 minutes longer than the same recipe in a 9×5 pan. It is done when a toothpick in the center […]

German chocolate cake in a 9×13 pan is the easy, sheet-cake version of the classic: one layer of tender chocolate buttermilk cake, baked at 350°F for 35 to 40 minutes and covered with the traditional cooked coconut-pecan frosting. There is no stacking, no splitting layers and no frosting the sides. It serves 15 to 18, […]

This 3 egg brownies recipe makes a deep, fudgy pan of brownies in a 9×9 or 8×8 pan, using melted dark chocolate plus a little cocoa. Three eggs, whisked hard with the sugar, give the shiny crackle top and a dense, moist middle. Bake at 350°F for 28 to 35 minutes, until a toothpick comes […]

This banana bread is made with yoghurt and flour as the two workhorses: 1 cup of plain yoghurt stands in for most of the butter or oil, and 2 cups of plain flour give it a sturdy, sliceable crumb. The yoghurt keeps the loaf moist for days and adds a faint tang that balances the […]