Strawberry-Rhubarb Breakfast Cake

Angel food cake (Photo credit: Wikipedia)

By Juvy S. Iliwiliw


Fresh field-grown rhubarb is sold in long, crisp, red or pale pink stalks in the late spring and early summer. Hot house-grown rhubarb is available year round in some regions. Before the crop reaches market, the leaves are trimmed from the stalks and discarded since they contain high amounts of toxic oxalic acid. Although tart rhubarb is technically a vegetable, it is cooked and sweetened like a fruit. Combining rhubarb with strawberries is a popular pairing. The flavors are pleasantly contrasting, and the berries help sweeten the rhubarb.

Peach Streusel Coffee Cake

Walnut cinnamon coffee cake with chai latte (Photo credit: Wikipedia)

By Juvy S. Iliwiliw


Any peach variety is delicious in this coffee cake, from fruits that are bright yellow-orange with a rosy blush to those that are the palest white. Even ripe peaches, however, may be difficult to peel. To peel them easily, bring a saucepan three-fourths full of water to a boil. Using a small, sharp knife, cut a shallow x on the blossom end of each peach. Immerse the peaches in the boiling water for 20-30 seconds. Lift out with a slotted spoon and let cool on a work surface. Slip off the skins, using your fingers or the knife.

Super Advice For Becoming A Great Cook

Chicken soto with eggs and tripes satay (Photo credit: Wikipedia)

By Dorsey T. Emanus

There is no one in the world who is incapable of learning how to cook. Some people just need a little more practice than others. Lots of people make the mistake of giving up learning to cook after failing to get a recipe right the first time but cooking requires knowledge to really succeed. Here are some tips to help you on the right track.

Fresh Raspberry-Sour Cream Crumb Cake

Warm creamy almond cake, strawberry center and cinnamon streusel throughout...with a pinch of chocolate for good measure.....S is for Summer, S is for Strawberry. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw


Crumbly sweet toppings are sprinkled as a final layer on top of coffee cakes or muffins before baking or are sometimes used as a filling. Another term for this common topping is streusel, a German word that means "sprinkle". Such toppings consist of flour, sugar, sometimes spices, nuts, or citrus zest, and butter. The butter, either melted or cut into pieces, is worked into the flour and other ingredients to form coarse crumbs. Streusel topping bake into a crumbly or crusty texture, depending on the ingredients used.