Category Archives: Home Baking

Culinary Heirloom: The Cricket Tea Room Cook Book

By Christopher Matthews It’s funny sometimes how the mind works, and how certain thoughts can lead to action. The subject of this post — The Cricket Tea Room Cook Book — was co-authored by my Great-Great Aunt, Tona Webb Perry, and served … Continue reading

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Unexpected Plums? Clafouti!

By Christopher Matthews Our ancient red plum tree served as an early muse here at Upstate-Downtown. And we’ve received lots of plum goodness from it over the years. It has, unfortunately, fallen on hard times recently, a victim of “black knot” plum tree disease and … Continue reading

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Merrier with Molasses

By Kathryn Matthews Molasses makes our Christmas merry. It’s the foundation sweetener for two of our favorite holiday treats: gingerbread and spiced ginger cookies.  We appreciate molasses for so many reasons….how it produces a lovely dark golden-brown hue, a soft … Continue reading

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Healthy Twists for Thanksgiving

By Kathryn Matthews Why not jumpstart your New Year’s resolution—”to eat more healthfully”—at Thanksgiving?  That’s right, I said Thanksgiving.  Because the basic inputs—turkey, cranberries, Brussels sprouts, sweet potatoes, green beans or collard greens—are inherently healthful foods.  It’s what you do … Continue reading

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Apple (Pie) of My Eye

By Kathryn Matthews I take pie seriously.  For the last two years, I baked my best for Montgomery Place Orchard Farm Market’s annual antique apple pie contest held in mid-October.  It’s always great fun …and nearly impossible to predict the … Continue reading

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Classic Lunch Box Cookie Makes the Grade

By Kathryn Matthews Kids love these bite-sized munchables, a tribute to a beloved trifecta: butter + oatmeal + chocolate chips.  But I’ve got to give credit where it’s due:  this is my mother’s recipe.  It was a huge hit with … Continue reading

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Gingerbread in July

A fresh twist on southern-style gingerbread Continue reading

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Southern Souvenir: Buttermilk Pie

A West Tennessee family recipe for Buttermilk pie. Continue reading

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Bake It Yourself: Yeasted Breads

By Kathryn Matthews I was surprised when I finally held a copy of Simply Great Breads by Hudson Valley baker Daniel Leader (with Lauren Chattman) in my hands.  I figured it would be a hefty coffee table-type paean to artisanal … Continue reading

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Brownie Points

By Kathryn Matthews How do you like your brownies: fudgy or cakey?  I fall squarely in the fudgy camp.  I like walnuts in my brownies.  Hold the icing.  And they should taste rich, dark and chocolaty—but not too sweet. A … Continue reading

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