with Greg Patent, Award Winning Cookbook Author

Tag: Baking wizard

Chocolate Almond Macaroons

Chocolate Almond Macaroons

I’m a macaroon lover from way back.  I’m not talking about macarons, the French sandwich cookies made with beaten egg whites. Macaroons do contain egg whites, but they’re simply stirred into the other ingredients. Coconut macaroons are among my favorites—chewy and sweet and altogether a […]

Classic American Apple Pie

Classic American Apple Pie

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.

Spanish Buns

Spanish Buns

Just why this heavenly, light-textured and spiced sweet cake baked in a sheet pan has this name was clarified by food historian, William Woys Weaver. He says it was called “Spanish” because its concept was derived from a cake made in Latin America. And “buns” […]

Flaky Parmesan Cheese Twists

Flaky Parmesan Cheese Twists

Once upon a time I came across a prize-winning recipe from the 8th Pillsbury Bake-Off called Starlight Sugar Crisps. The yeasted dough, rich with butter and sour cream, is rolled in vanilla sugar and makes an irresistible pastry. I decided to try turning the dough […]

New York Style Crumb Cake

New York Style Crumb Cake

There’s crumb cake and there’s coffee cake, and in New York never the twain shall meet. Crumb cakes get their name from their special topping—buttery pea-sized crumbs resting atop a fine-textured butter cake.  You can drink coffee with crumb cake, of course, but don’t call […]

Quick Puff Pastry

Quick Puff Pastry

  Here’s the easiest way to make puff pastry I know. It goes against all belief systems about building layers of air between sheets of buttery dough to produce a crisp and flaky result. Classic puff pastry requires multiple rolling and folding of the dough. […]