Gifts of apples, zucchini and farm eggs lead to a moist bread good for passing the gift along!
I like lots of apples in my pie, about 5 pounds worth, and I’ve found that by partially cooking the apples first in butter with sugar and spices, the apple flavor becomes concentrated, the apples reduce in volume, allowing me to pack a huge amount of flavor into a pie–and I don’t need to use any flour or cornstarch as a thickener. Another bonus, the apples will be tender. No crunchy apples for me, please.
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.)
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.
In Baking in America I tell the story of America’s history through baking. Wood-burning ovens, the mainstay of seventeenth and eighteenth century kitchens gave way over time to stoves fueled by coal, then gas and electricity. Baking equipment changed, too, most dramatically in the twentieth …
$35.00 + postage Books ordered here are signed by author A Baker’s Odyssey is a rich collection of recipes and culinary history, all gleaned from my exhaustive research in the American home kitchens of immigrants from around the world. Through his travels across the country, …
The flat beater of a KitchenAid mixer does an excellent job of making a light-textured 100 percent whole wheat sandwich loaf.
For the recipe click here In my last post I featured a recipe for a light-textured 100% whole wheat loaf made with a food processor. It’s an extraordinary bread. I make it at least once a week, and once you try your hand at it, …