On Peach Kuchen Pie and baking from scratch

12/7/2014

'An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it makes a better soup.'
― Author and journalist H.L. Mencken, A Book of Burlesques (1880-1956)

Sit down at my kitchen table with me for a while, dear readers. Pull up a chair, kick off your shoes and make yourself at home. Let us open a bottle of wine (or two) and discuss the quotation above and how it might relate to 'baking from scratch'.

As background to my invitation, I started an informal debate around this topic on Facebook recently and it drew some interesting comments that I'd like to share. I'd been poking around on Pinterest, you see, and come across two particularly delicious-looking recipes. However, when visiting each site to peruse the recipes, I was somewhat disappointed to find that one blogger's recipe featured cupcakes baked from a Betty Crocker packet mix and a packet of white chocolate instant pudding. While the second blogger's recipe featured store bought pie crusts filled with instant pudding from a packet.

Please don't get me wrong, I don't wish to sound like an idealist and I'm not polishing my halo. I was simply taken aback when I learned that both of the recipes were created with boxed cake mix and the like. Sure, it's cooking, but where is the skill in opening a packet?

I asked my fellow cooks, food writer colleagues, friends and family to chime in, discuss and share their thoughts. Here are the responses which came in from around the world. They are excellent, methinks. Diverse and interesting:

'I agree. No place for packet mix. I do use pre-made bread and tortillas but would prefer to make my own cakes from scratch. Haven't made custard from scratch though.
Totally agree. When I find recipes that are not from scratch, I switch off. It's OK to incorporate ingredients that are pre-made (e.g. preserves/jam, nougat, etc) but cake mix? WHAT? The right to blog should be revoked. It's rampant. especially from a particular continent, might I add. [NB, no offence meant to anyone]
I note that some branches of the Country Women's Association allow packet cakes in show cooking too [this comment was from me, Bizzy]
That's very disappointing of the CWA to allow packet cake mixes to be used in shows.
From the moment I let them loose in the kitchen even my children have baked cakes from scratch, I've never tried the packet mixes but surely they don't taste as good and will certainly not be as satisfying to make.
Cake mix is a no no. Disappointing re CWA allowing it.
I totally agree. It's like par baked bread [this refers to an issue highlighted by the Australian media recently where some major supermarkets are selling bread par baked overseas in Australian supermarkets as 'fresh']
Agree. I have even seen recipes using canned biscuit dough. What the hell is that?
I laugh at these 'bloggers'. To me it's about creating dishes, not opening a box / tin!
I think there is a place for these 'quick tricks'. Better using one cheat component than not cooking at all. I think the love of cooking is about the process and the doing it for those you care about. Some of these packets available are good. I cook for a living so when I entertain I am not adverse to an intelligent short cut that doesn't compromise the flavour. To be perfectly honest most, not all, cant tell the difference unless they are told. I would prefer a friend who cant cook to make me a pre marinated roast and a packet pudding than not have me over to dinner at all. Wow that was a waffle!
I agree with the lady above, that there is a place for packet cakes. And the CWA did not take the decision to allow them lightly, but to encourage people of a certain generation (that one that has parents who cooked little or nothing from scratch) to have a go and possibly discover the joy of baking we all share. In a previous life as a shearers cook I always had packet cakes in the pantry. When you're preparing five meals a day, having a quick fix dessert (vanilla packet cake over leftover tin fruit for e.g.) can save your sanity. In saying that, if I used a packet cake in a show or a 'ladies a plate please' event, my nan would kick my bum!
[To which I responded] I agree with your points in both cases... true, true, true, true... that said, you are not 'writing' a cookery blog featuring recipes with packet cakes.
This is just so common in blogs located in [a particular country overseas]. I think that pre-made is just so woven into the everyday fabric of life in [that country] that [some] are totally disconnected from cooking from scratch.
I made cupcakes with a teen I was baby sitting the other night and we used a 98c packet mix. I also use a White Wings butter cake mix as a base for peach kuchen (in the microwave, no less) but, you just don't see me writing about it.
I did a cooking class with a very well known chef recently and he makes tart tartin with a base of vanilla butter cake from a packet. I think we can get a bit 'badge of honorish' about cooking from scratch. If you have the time great if you don't, do what you can. And to be totally honest, there is room for those blogs too. From scratch is great, but there are many ways to skin a cat. I actually love this discussion Lizzy. I think it is a great kitchen table, bottle of wine debate for us one day [true, and that's why I've chosen to write about it here]
[And my response in summary to all the comments] I too like this discussion, very much, and you all make very good points. It surprises me to read that a well known chef made a tart tatin with a packet cake, do tell! In the almost ten years that I co-owned the cooking school, there was never one chef or cook who opened a packet, not that I can recall at least, oh, except Charmaine Solomon sometimes with her jars of curry paste. I suppose that's a little the same. Again, please don't get me wrong, I'm not spit-shining my halo or 'badge of honour'. I guess I was just surprised to find packet mixes used on blogs. Maybe I've led too sheltered a life, LOL. Now I've said this, I'm writing a shopping list (and will endeavour to go out later, on my knee scooter) for ingredients to make Peach Kuchen (from scratch). Thanks for your participation in these debates! Love it.'

So, it was this lively debate that inspired me to bake Peach Kuchen Pie, my version of a cake that my German (former) mother-in-law made often when she was still alive. I hadn't tasted it nor baked it in many years... and it was about time my Peter tasted it.

Let me just say, it was good, really good. So much so that Peter's response was (aside from one of those low growls he makes when he's eating something that he finds utterly delicious): 'This is really good, please make it again'. Yes, I have. More than once. Come summer, I shall make it with fresh peaches!

My recipe for Peach Kuchen Pie, baked from scratch...

PEACH KUCHEN PIE
For the pie base:
11/2 cups plain (AP) flour
scant 1/4 cup vanilla infused raw caster sugar
1/4 teaspoon baking powder4g ground vanilla bean powder (equivalent to 2 beans)
2/3 cup or 80g cold butter, cut into cubes
1 x 825g can sliced peaches, drained

For the sour cream topping:
3 large free range egg yolks
1 cup low fat sour cream
1-2 tablespoons brown sugar
1/2 teaspoon ground nutmeg

Preheat oven to 190 degrees C. Line the base and sides of a 23x13 cm loaf tin with baking paper. Combine the flour, caster sugar, baking powder and ground vanilla in a large Pyrex bowl, then rub in the cubed butter. Note: initially I use my stainless steel pastry cutter (see image below), and then my warm fingers to rub the butter into the dry ingredients, until the mixture resembles fresh bread crumbs. Press the pastry mixture into the base and about 2cm up the sides of the prepared tin. Be patient and gentle, but press the base in firmly. Next, arrange the drained peach slices over the base. Sprinkle with one teaspoon of the caster sugar. Pop this into the oven and bake it for 15 minutes.

While the pie base with the peaches on top is baking, combine the egg yolks and sour cream in a small bowl and whisk through. Using a spatula, spread the sour cream and eggs over the top of the peaches, then sprinkle with the brown sugar and finish with an even sprinkling of freshly grated nutmeg. Bake the pie for about 30 minutes until the top is golden (take care not to allow it to burn) and just set. Serve sliced.

Peach Kuchen Pie is best eaten soon after baking, but can also be stored in an airtight container in the refrigerator overnight and eaten cold the next day. This quantity serves 6.

Peach Kuchen ingredients and baking collage

'This is really good, please make it again...'

Copyright: Please respect my literary work and do not copy. Kindly ask permission before re-blogging. Please provide full acknowledgement to Bizzy Lizzy's Good Things with a visible link back to my original blog post.

So tell me dear readers, what are your thoughts on using packet mixes as opposed to baking from scratch? What say you? And do you enjoy these kitchen table discussions?

64 Comments

Joy link

11/7/2014 09:16:15 pm

The other night I too was looking for pins on Pinterest when I also discovered this phenomena of "short-cut cooking" using cake mixes amongst other things as ingredients. Not what I was looking for, but yes it is out there!

Lizzy

15/7/2014 01:43:48 pm

So true Joy, I guess it does have a place but I prefer baking from scratch.

Jennifer Milk and Honey link

11/7/2014 10:17:26 pm

I use the odd tin of tomatoes and/or chickpeas, packet spaghetti and jars of hoisin sauce for cooking, but my baking is always, ALWAYS from scratch. I certainly understand why some people would use boxed cake mixes, but I'm not sure why they would blog about it - the instructions are already in the pack. I'm always disappointed when I discover that what I'm looking at and reading about is just a "tarted-up" packet mix.

Now about your lovely kuchen. I love all the layers and colours.

15/7/2014 01:44:59 pm

So true, Jennifer... I guess we could really shine our halos and get our knickers in a knot over canned foods too, but really the conversation was about baking from scratch, like you, I prefer baking from scratch.

Anna link

11/7/2014 10:37:33 pm

Lively discussion you have here Lizzy! I've seen those photos in pinterest and yes, like you was led to a blog site that uses packet mixes. I started in the kitchen using packet cake mixes but as soon as I found my way around baking, I've been baking from scratch ever since. I don't Lways make my own pastry but most of the time I make time to make my own. I don't always cool or bake from scratch but even an Adriano Zumbo mix can't tempt me from buying a boxes
Cake mix now.

15/7/2014 01:45:37 pm

Anna, it was an interesting discussion and I appreciate your input too! Like you, I love to bake from scratch.

Jane @ Shady Baker link

12/7/2014 12:00:51 am

Very interesting discussion Lizzy. I never bake cakes, biscuits or desserts from packets. I would prefer to go through the satisfying and rewarding process of creating food from scratch. Knowing my ingredients and also teaching my children how to cook properly is important to me.

Although I regularly make pastry, pasta, bread and stock I also buy these basics when necessary and I am happy with that balance. Just as Jennifer said; I am not sure why people would blog about 'packet baking' but...there you go.

Your peach pie looks incredible! Love those real ingredients too! x

15/7/2014 01:46:11 pm

Thanks Jane... it was an interesting discussion and I greatly appreciate your thoughts too! Like you, I love to bake from scratch.
: )

Joanne/WineLady Cooks link

12/7/2014 02:15:34 pm

I enjoy almost anything with peaches, this peach kuchen pie sounds delicious. I will definitely put this on my must make list while peaches are in season here. Pinned/shared.

15/7/2014 01:46:44 pm

Thanks so much Joanne... I can hardly wait to bake this when fresh peaches are in season.

Eha

12/7/2014 02:36:36 pm

As I neither eat nor bake or use cakes or biscuits at all and make dessert about twice a year perchance I should not comment. I do use some premade spice mixes and sauces like fish, oyster, soy which cannot very well be made at home . . . . pasta occasionally comes from a packet and stock from say Maggie Beer if I have run out and I do not have time to make bread usually . . . . but I must admit putting cake mixes and readymade sauces together is hardly anything I would put on a food blog: seems odd - the 'recipe' is on the back usually :) !!

15/7/2014 01:47:36 pm

So true, Eha... and of course we all use soy, oyster etc etc, canned tomatoes too... and, hey, canned peaches when they are not in season. It was an interesting discussion and I appreciate your input too!

15/7/2014 04:10:00 pm

A huge hug and a clap for having had to say the same more than a dozen times over!! Don't think any of us really meant to give you a hard time over a pretty valid discussion . . . :) !

Ellen @ From Scratch link

12/7/2014 03:51:35 pm

I always get my panties in a bunch when I click on a "3 ingredient recipe" and one of the ingredients is a box of cake mix or something similar. Your peach kutchen looks incredible! I have to give this one a try! :)

15/7/2014 01:48:03 pm

Ellen, hello and welcome! It is an interesting discussion and I appreciate your input too! Like you, I love to bake from scratch.

Hotly Spiced link

12/7/2014 04:44:18 pm

I love the look of your peach pie - gorgeous. I recently went to a restaurant and ordered Eggs Benedict. The hollandaise sauce was from a jar - vile! xx

15/7/2014 01:48:23 pm

Hi Charlie... hollandaise ugh. From a jar, double ugh! : )

Anna Johnston link

12/7/2014 08:07:51 pm

You know something Liz, I think there is a time and a place for the packet mix. Don't get me wrong, its necessary to know how to make something from scratch, but as a qualified chef, I know that working in kitchens, especially large mass production kitchens like the National Convention Centre, some products like scones and muffins that take a lot of time, and can be expensive to make... the packet wins.
But as a foodie and blogger, you should be making the product from scratch. End rant! :) Love the look of your pie, you inspire me to make use of my kitchen. Happy Sunday lovely! x

15/7/2014 01:49:43 pm

Hi lovely Anna... now that surprises me, I had no idea that places like NCC use packet mixes. Boo! This was an interesting discussion and I really appreciate your input too! Like you, as a blogger, I love to bake from scratch, except I do relax the halo to use canned peaches : )

Glenda link

12/7/2014 08:59:59 pm

Hi Liz, Of course, bloggers can write about whatever they want. My guess is that most people are more interested in simple quick dishes than long winded ones which can only be made on their precious weekends. Remember how popular the book '4 Ingredients' was? Most of the 'ingredients' in that book were in a jar or a packet. People like simple and most, I am sad to say, don't mind using processed ingredients. Of course, most food bloggers blog because they like to cook and are not so worried that most of their followers are other food bloggers who also like to cook.

What worries me is, I think a lot of people use processed food as a matter of course without turning their mind to what is in the jar. How simple is it to make a tomato sauce for pasta yet you see rows and rows of jars of tomato sauces (which taste like shit) on the supermarket shelves.

15/7/2014 01:51:14 pm

Hi Glenda... oh, I never liked that book! People need to stop and read jars and packets, don't they. At Christmas, Peter bought some custard in a box, just as a short cut for me, as there was so much cooking to do and I had been sick... when I saw the list of ingredients, I threw it into the bin and made my own.

Padaek link

12/7/2014 09:12:53 pm

Amazing looking pie Liz! I can see a lot of love put into making it. Love those big chunks of peaches. Thanks for sharing the recipe. I think premixes can be a life-saver at times, but it's definitely a lot more fun to make things from scratch. :)

15/7/2014 01:51:44 pm

So true, Padaek, thank you for your kind words. It was an interesting discussion and I appreciate your input too!

MandyTheCompleteBook link

12/7/2014 10:00:54 pm

Looks heavenly Lizzy!
Have a wonderful week ahead.
:-) Mandy xo

15/7/2014 01:51:59 pm

Thanks lovely Mandy, you too xo

Mrs Mulberry link

12/7/2014 11:08:37 pm

Beautiful cake Lizzy! I love that combination off the tangy sour cream with sweet peaches. Delish!! I have to agree with Jane's comment above. Cooking from scratch is incredibly satisfying, but sometimes you need a bit of balance too. I always love reading some WW2 recipes with their 'mock versions' certain foods due to rationing, it's so amusing how these were replaced by packets & canned food in post war recipes. Blogging about these vintages approaches I can understand, but I think blogging about a packet mix...not so sure....

15/7/2014 01:52:43 pm

Hello Ela... what an interesting comment you had added here! Thank you... It was a spirited discussion and I appreciate your input too! Like you, I love to bake from scratch.

ela@GrayApron link

13/7/2014 01:36:49 am

Goodness, Liz, beautiful colors! Love the way the top turned out!

ela h.

15/7/2014 01:52:58 pm

Thank you Ela.

John @ Kitchen Riffs link

13/7/2014 04:44:18 am

Great dish! I love peach desserts like this, and we're coming into fresh peach season. We do most of our cooking from scratch, although I'll certainly use commercial mayo and butter and the like if I'm out of homemade (which I often am; I always keep this sort of thing on hand "just in case"). A lot of bakers fear pie crust, so if buying a premade crust gets them baking, I think that's great. Same deal with cake mixes -- I think it's silly and would never use one (and certainly wouldn't blog about it!), but if that gets someone into the kitchen, again I think it's fine. My hope is over time they'd learn that adding flour, sugar, whatnot to a bowl and mixing really isn't difficult. ;-) And a lot cheaper than that mix. Anyway, interesting discussion (and great recipe!).

15/7/2014 01:53:59 pm

Hi John, this has certainly been an interesting discussion and I value your thoughts... yes, if it gets people into the kitchen then that's good. Thanks so much for your valued input.

sandi (@sandigtweets) link

13/7/2014 04:55:19 am

I fully agree with you on this one. Packets and the preservatives, etc in them are not something I believe in cooking with.

This recipe is beautiful and it looks easy for me to sub gluten free flour to make it for my family. Thanks for sharing!

15/7/2014 01:54:36 pm

Hi Sandi, it will work beautifully with gluten free flour. Thanks for your input here : )

Anne link

13/7/2014 06:23:22 am

I've never bought a packet mix because I don't see the point. I presume you still have to add some sort of liquid, egg and butter so I may as well beat in some flour and sugar too. Instead of complicated dishes on Masterchef there should be more simple basic cooking - but of course that doesn't good TV.
By the way - tinned peaches? :)

15/7/2014 01:56:00 pm

Ha... yes, tinned peaches... of course I would have used fresh if they were in season... the discussion was about baking from scratch... of course we use things like canned tomatoes from time to time, but not packet mix cakes and custards... I think there is a difference in the ingredients... it was an interesting discussion and I appreciate your input too! Like you, I love to bake from scratch.

e / dig in hobart link

13/7/2014 11:29:41 am

what a fascinating conversation - thank you for sharing it and for everyone's thoughts. it's something i've been thinking about a lot lately; it sometimes appears, in the kitchen at work here, that i am the only one eating a home-made lunch, and not something from a packet.
i find the phenomenon of food writers/cooks who promote "shortcut cooking" interesting. remember the hoo-haa a few years ago when delia smith published a cookbook that used lots of store-bought foods as ingredients? and i think it's inetresting that people like donna hay and jamie oliver who have made their careers on teaching us to cook now come out with packet cake mixes or ready meals. surely i'm not the only one who finds this contradictory. wherever the money is, i guess.
i will confess to buying basil pesto in the winter when i am craving a green hit of summer, and savoirdi biscuits for making tiramisu, and croissants and panettone for making bread and butter pudding. and i buy stock. otherwise i like to think i am a 'from scratch' cook.
love your peach kuchen - i have only ever seen that made using a packet cake mix (and do have been turned off it) so i love your version already!

15/7/2014 01:58:04 pm

Hi there Elizabeth... it has indeed been an interesting and spirited discussion.... there is so much crap in packet ingredients... that is the thing that people need to consider, methinks. Look, I'm with you... here and there I buy pesto in jar, but it's never any good... and, yes, I used tinned peaches here too as it's winter time in Australia. But custard or cake in a box? No. Thanks for your comments... greatly valued!

David link

13/7/2014 02:06:52 pm

First, let me apologize for my country/continent. It is a total embarrassment. While I can understand some people wanting to use mixes, the thing I find most offensive about them is the ingredients in the list. Soooo many chemicals, and unnatural ingredients. Let it be known I don't know a single food blogger here or there that uses mixes. I have friends who do, and I politely refuse to "enjoy" the treat. If I am going to eat a cake/brownies/pie/anything... I want those calories to count! Lizzy - your halo is in tact, and I don't think you are uppity for wanting the best. Oh, and this peach kuchen pie looks amazing - especially now that it is peach season here.

15/7/2014 01:59:30 pm

Oh my goodness David, please don't feel that you need to apologise for your country : ) Yes, it's those nasty chemicals listed on the box, ugh. You made me smile with your comments. It has been an interesting discussion and I appreciate your input too! Like you, I love to bake from scratch.

Jenny

13/7/2014 02:52:04 pm

I am certainly going to make this - peaches are one of my favourite. I am guilty of making a similar shortcut version of this using apples and coconut in the base with the cake mix, but I havent been happy with it, I can taste the cake mix no matter what brand I use - now I have the recipe I'm going to get baking!

15/7/2014 02:00:03 pm

Hi Jenny, thanks for your input, much appreciated... I do hope you will try this recipe... it is delicious! Let me know how you go : )

Lorraine @ Not Quite Nigella link

13/7/2014 03:53:44 pm

I prefer cooking from scratch but having said that I do make use of conveniences like tinned beans and pre made puff pastry. It's whatever people want to use I guess and whatever suits their lifestyle.

15/7/2014 02:00:56 pm

Hi Lorraine, so true... tinned beans, tick. Canned peaches, tick. Packet mix custard, cake mix with all those nasty additives. Computer says no. Thanks for your valued input : )

Rosa link

13/7/2014 08:59:11 pm

It looks fantastic and divine! A great pie.

I make everything from scratch and cannot imagine making a cake from a packet...

Cheers,

Rosa

15/7/2014 02:01:10 pm

Rosa, thank you for your kind words : ) it was an interesting discussion and I appreciate your input too! Like you, I love to bake from scratch.

Maureen link

14/7/2014 12:27:10 am

I will be decidedly unpopular. While I prefer to make cakes from scratch because it's fun, I have no problem with those who use packet cakes. I don't know why it's all right to use commercial jams and puff pastry and the like but cakes must be made from scratch as proof we're real cooks and bakers.

I think if packet cakes get the job done and they're happy with the result, it's a win. I prefer no preservatives and other words I can't pronounce but that's my preference.

My apologies up front if anyone disagrees with me. :)

15/7/2014 02:02:16 pm

Well hi there lovely... thank you for your valued comments on this one... no one will find you unpopular for disagreeing. It has been an interesting discussion and I appreciate your input too!

14/7/2014 12:27:48 am

I got so excited I forgot to say how much I loved this peach kuchen pie. I'd love this.

15/7/2014 02:02:33 pm

Thanks Maureen, it really is yummy!

Liz link

14/7/2014 04:32:58 am

Gorgeous dessert, my friend! I have a couple early blog recipes utilizing box cake mixes, but I'd only do it now if it was for a themed event featuring short cuts. SO many in the states don't cook from scratch and want to see these sort of recipes, but, honestly, the artificial flavors turn me off!

15/7/2014 02:02:52 pm

So true, Liz... so true... it was an interesting discussion and I appreciate your input too! Like you, I love to bake from scratch.

Mary Frances link

14/7/2014 06:01:38 am

I think you should always make things from scratch when possible, but when you can't, be sure to get a mix that uses natural ingredients.

15/7/2014 02:03:09 pm

Good point, Mary Frances... so true! it was an interesting discussion and I appreciate your input too! Like you, I love to bake from scratch.

Andrea link

14/7/2014 08:47:41 am

The Kuchen pie looks really good, I need to put it on my to do list! On the cooking from scratch I personally try to make everything myself because I enjoy learning the whole process, and I CAN tell the difference between a cake from a mix cake and one that isn't.
Having said that, maybe cake mix is a good introduction to cooking for others. I remember back in the late 80's and 90's in Mexico, every mom was marvelled at the idea of not having to cook from scratch and it was very popular. Also, I think we are very blessed about the fact that in Australia we have so many fresh ingredients at hand. It might not be so easy for other countries.

15/7/2014 02:03:41 pm

Andrea, you have made a very good point there... so true! it was an interesting discussion and I appreciate your input too!

InTolerant Chef link

14/7/2014 01:02:22 pm

Lovely recipe Lizzy, so pretty too!
I don't mind using pre made pastry, but I hate packets of pre mixes. When I was baking for cafes, I always baked from scratch- it tasted better and was always cheaper! Food appreciation comes in all shapes and sizes I guess, but I definitely appreciate tasty, fresh, made from scratch meals that aren't full of'numbers' and other artificial bits and pieces :)

15/7/2014 02:04:08 pm

Oh Bec, I am so with you on those artificial ingredients... the fresher the better. it was an interesting discussion and I appreciate your input too! Like you, I love to bake from scratch.

Jamie link

15/7/2014 02:41:56 am

I avoid sharing things now directly from pinterest, triberr, twitter, etc because I too have been shocked and disappointed to find recipes from mixes. Baking and cooking from scratch is not that difficult - and can be quite simple. I don't mind baking from mixes but to share these on blogs as recipes? No. No. No. I saw a very talented chef friend share the link to a recipe from the Food Network website so I popped over to look and omg a cake mix!!! What a terrible thing when Food Network posts things like this. As a blogger, I often post simple recipes to encourage and help non-bakers learn and become comfortable baking from scratch. Your recipe is a perfect example of that. And I love the sour cream topping with the peaches (I love recipes that allow me to use fresh peaches in summer and canned peaches in winter!!). Thanks for this discussion!

15/7/2014 02:05:16 pm

Jamie, wow, you've made some great points there... yes, it is good to be able to use fresh peaches in summer or canned in winter... there are no nasties in canned fruits etc... but packet cakes or custards with all those additives. Ugh. it was an interesting discussion and I appreciate your input too! Like you, I love to bake from scratch.

Manu link

15/7/2014 11:37:40 am

This Peach Kuchen Pie looks so good!!!
I don't really use packet mixes as they were not common when I grew up (or maybe my mum never bought any?)... so I have always baked from scratch. There are some recipes that are so quick to make... they take the same time as a cake mix and taste so much better! ;-)

15/7/2014 02:05:50 pm

Manu, thank you for your kind words... you are one of the legends in that you even make puff pastry from scratch! it was an interesting discussion and I appreciate your input too! Like you, I love to bake from scratch.

Tandy | Lavender and Lime link

15/7/2014 07:42:08 pm

I am still of the belief that for blogging and cooking competitions it should all be from scratch. I must admit to using custard powder for the dessert fix at night - by the time we get to that I have had enough of my kitchen :)

19/7/2014 12:50:59 pm

I am with you Tandy... but must say you wouldn't use powdered custard if you read the ingredients on the ones they sell here in Australia. Ugh.

Erin link

20/7/2014 06:00:32 pm

The heading of your post drew me in and I am glad i read this. I am learning to make everything from scratch at the moment. Right now i have another window open on a recipe to make golden syrup from scratch. I don't buy anything packaged, instead i buy it all bulk using my own cloth bags and jars. As tedious as it can be to make everything from scratch I do love the skills that I am accumulating.

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