By Robin Meiklejohn

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Deserts and Desserts
I pondered this week about the similarity of the words “deserts” and “desserts.” They look close, but are so different, or maybe not. Let me explain my brain's convoluted idea here.
Deserts conjure images of places devoid of life, places of abandonment — to be deserted, left behind, bereft of meager needs. Yet, deserts are actually wide open spaces that are graced with an amazing bounty of plant and animal life when explored. Like every ecosystem, organisms of varied sorts thrive with reckless abandon in their appointed space.
Desserts are treats that we enjoy with reckless abandon, in spite of promises to lose weight or abstain for numerous reasons. See how my brain works? There is a connection. After a long winter that seems like a kind of desert of deprivation, it is relenting and giving way to spring, a time of reckless abandon with everything alive in or on the ground or air proliferating, rejuvenating and procreating — a real resurrection of life and spirits.
I recall that Easter is about resurrection. So with reckless abandon I offer a treat to celebrate Easter, spring, life and great spirits.
Easter, like Thanksgiving and Christmas, is not a time to step on a scale. It is a day to enjoy "the full meal deal" with all the rewards of this extraordinary season, with a treat such as this. It has been another long winter. Let us all celebrate the resurrection of what is our cherished season of green and warmth. We will work off the calories with all the gardening that is ahead.
A "Lady Baltimore Cake" is a classic, layered cake, with chopped figs, raisins and nut meats mixed into the frosting for the middle layers. However, there is an easier way to make and enjoy it. My simplified version is:

LADY BALTIMORE CAKE
Preheat oven to 375, have ingredients at room temperature and grease a 9 x 14 cake pan.
Cream 1 C. butter with 2 C. sugar, beat well.
Add, in thirds, 3 1/2 cups of well sifted flour, 4 tsp. baking powder, 1/2 tsp. salt and 1 C. milk, and beat some more.
Add 1 tsp. vanilla and 1/4 tsp. of almond extract.
Whip 7-8 egg whites until stiff, not dry.
Gently fold the egg whites into the batter, then pour into the pan(s), as you can opt for layers.
Bake for 25 mins. — use a corn broom "straw" to determine if it is done.
Cool then frost with the following:

MAPLE FROSTING

If a single layer cake, less frosting is required, if doing layers, just add more egg whites and a bit more syrup.
1/2 C. Vermont maple syrup, boiled to just shy of the soft-ball stage
2-3 egg whites whipped to stiff not dry
With your beater going, pour in, slowly, the hot maple syrup and keep beating.  You will know when it is ready.
Frost your cake.