with Greg Patent, Award Winning Cookbook Author
with Greg Patent, Award Winning Cookbook Author
Adapted from “A Baker’s Odyssey,” by Greg Patent This is a spectacular 3-layer walnut torte, about 4 inches tall, filled and frosted with mocha whipped cream. The tender, not too sweet, cake layers–given their structure and flavor from ground walnuts and fresh bread crumbs–are…
If you want to create pure baking magic, and have an air-raising experience, make an angel food cake. Air, and air alone raises it to cloud-like puffiness. How to manage that? Read on to find out!
When in doubt, bake! that’s my motto, and it’s what I do. You may want to, too. In fact, I encourage you to. The act of baking and the appetizing aromas that you’ll inhale will create happiness and good appetite. So I suggest you bake…
The main difference between a New York Style crumb cake and any other kind is the size of the crumbs.
Pulla Cardamom Bread, a national bread of Finland, is popular year-round in Finland. Hits the spot any time of day. For beast results grind the cardamom seeds with a mortar and pestle.
Puff pastry can be turned into all sorts of sweet or savory creations. Here I show you how to make Palmiers, crisp multi-layered French pastries resembling palm leaves.
These buttery crunchy/tender cookies, made only from flour, butter, and sugar, owe their deliciousness to the quality of the butter. So be sure to use the best you can find.
The hallmark of a pound cake is its compact, firm texture produced by vigorous beating of butter and sugar, then eggs, to create millions of tiny air cells that expand in the oven’s heat causing the cake to rise magnificently
The original posting of this recipe has a funny baking story from Greg’s childhood. But, if you are looking for just the recipe, here it is! (The original is linked on the page.)
