with Greg Patent, Award Winning Cookbook Author
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
Boston Cream Pie is certainly not a pie but instead is a tender two-layered cake, with a luscious pastry cream filling topped with a dreamy chocolate glaze.
Years ago, when I was young, Carl and Shirley Sontheimer, then owners of Cuisinarts, Inc., hired me to travel all over the country to teach people how to use the food processor. One of the many recipes I created was, “Yogurt and Jalapeño Corn Bread.”…
This just may be the best cornbread recipe ever. It was given to me many years ago by my late friend, Viola Campbell, who got it from Georgia Hughes, an old Texas friend of hers. It is deliciously moist and is slightly spicy from fresh…
Choosing the right flour for baking can be a daunting task. But it doesn’t have to be. Just remember that it’s important to use the proper wheat flour for what you intend to bake. And what’s so special about wheat anyway?