Recipe and Tips: Gluten-Free Chewy Chocolate Chip Cookies
I am a baker, and I have been asked to teach a class on gluten-free baking at Rancho La Puerta next month (April, 2012). … a whole new world has opened up for the baking wizard.
We have two huge rhubarb plants in our garden, and in mid-late May when the bright red stalks are at their tenderest, I make this pie. Rhubarb pie fillings are often soft and runny. The rhubarb contains so much water, you either have to add …
Roman Chocolate Cookies will remind you of gingerbread in texture and in taste. Olive oil subs in for butter.
A loaf of 100 percent whole wheat bread has never been easier to make thanks to food processor power. Just 3 minutes of processing, a series of risings, and a stint in the oven will give you a sandwich loaf of unequaled taste and texture.
Crisp on the outside and tender inside, these Hungarian Cheese Biscuits are easy and fun to make and very easy to eat.
Did you know that the food processor is great at making cakes? In just 2 to 3 minutes of whizziing ingredients in the workbowl, the batter’s ready to bake. I know you’ll just ove this light-textured buttermilk spice cake, flavored with cinnamon, nutmeg, and cloves.
These scones are crunchy on the outside and tender on the inside with bits of candied ginger for texture contrast.
Why did sourdough bread baking zoom at the start of the pandemic? How do I make a sourdough starter? Read on for the info you need.
“Kuchen” is German for cake, but you make the cake layer in a Plum Kuchen in a special way.
Tomato season is in full swing. Finally. And this pasta “sauce” of baked Roma tomatoes is simply sensational.
Remember this recipe for your home canned cherries! If you don’t have access to a pie cherry tree, or they’re not available during their brief season at a local farmers’ market, you can make this tart with canned pie cherries.
I now have what I think is the perfect recipe for peach upside down cake. I think the magic ingredient is the caramel syrup.
I came up with this corn soufflé that really woke up my taste buds. I had taken my basic cheese soufflé recipe and added some briefly cooked fresh corn, red bell pepper, a little jalapeño, and garlic to the sauce base, and wham!—the birth of an instant favorite.