I live in Darnestown, suburb of D.C. Perryville is closer too Baltimore

I’ve made quite a few of the recipes (profiteroles, Finnish pulla, vanilla chiffon roll ) , but my all time fav is the Danish. It’s an easy dough. I make the almond and apricot fillings. The strawberry goes really well with the confectioner’s cream, but is to die for if you substitute a cream cheese filling for the pastry cream. Towards the end of the book is a section called Sweet Fillings, and my husband would walk over broken glass for the Bittersweet Chocolate Sauce (hot, over ice-cream)
The basic cake Martha Stewart uses in the Wedding cake if terrific (slightly dense, almost like a pound cake) is pretty good too. But for cakes, I go to the Cake Bible by Rose Levy Berenbaum . Can’t be beat. And a great website is Sallysbakingaddiction.com. Happy baking

Right back at ya!

I have a question for you. I looked up the recipe you referenced last week, and it was not in my cookbook. I have Baking with Julia – one where great bakers do their specialty. The only potato bread in it was called Rustic Potato Loaf – but it had NO rosemary in it. Was a freeform-ish loaf. What is the title of the cookbook you use for the rosemary-potato loaf? Thanks