Baking up flaky and buttery in a few short minutes, frozen puff pastry is the secret to simple morning pastries. This sweet, easy breakfast pastry comes together without much planning (just thaw some ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...

Living in the Colorado High Country is pure joy. Baking in it isn’t. High elevations makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This ...

Note: A syrupy blueberry jam, such as Scandinavian Delights Wild Blueberry, works best for this. If you want to use a denser, more pectin-laden jam, thin it with a little hot water before drizzling it ...

These buttery squares consist of a press-in-the-pan shortbread crust and a walnut crumb topping, with a layer of blueberry preserves sandwiched between. They are the very thing for a potluck meal or ...

Place blueberries, water and sugar in saucepan. Bring to boil. Lower heat to simmer and cook until berries soften, give up some juice, but keep their shape. While berries cook, dissolve cornstarch in ...

This is the last installment of “L.A. in a Jar,” cooking columnist Ben Mims’ four-part series on preserving fruit at home. The first fruit preserve I ever ate was muscadine jelly. A woman in my small ...

Like many women of her era, Margaret Davis kept the household humming. For holidays and birthdays, it was at her house — for decades in Tacoma — that the family gathered, almost always with a glazed ...