Monthly Archives: February 2010

Tarts/Quiche

This week in baking class we learned how to bake tarts and quiches. Both are basically the same type of pastry, only one is sweet and one is savory, with different fillings and garnishes. The fillings of tarts and quiches … Continue reading

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Apple Pie

Yield 1 Pie Ingredients Dough 2 1/2 cups all-purpose flour 4 teaspoons sugar 1/4 teaspoon salt 7 tablespoons cold butter, diced 7 tablespoons cold shortening, diced 1 large egg, lightly beaten with 2 tablespoons cold water Filling 2 tablespoons freshly … Continue reading

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Key Lime Pie (Gluten-free)

Source: Adapted from Mangrove Mama’s Yield: 1 Pie Ingredients 1 3/4 cups gluten free graham-cracker crumbs 1 stick unsalted butter, melted 1/4 teaspoon cinnamon 3 large egg yolks 1/4 teaspoon cream of tartar Two 14-ounce cans sweetened condensed milk 2/3 … Continue reading

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Gluten Free Graham Crackers

Yield about 16 servings Ingredients 2.5 ounces sorghum flour (that’s about 1/2 cup, plus 2 tablespoons) 2.5 ounces brown rice flour, ground super fine, if possible (1/3 cup, plus 1 T) 2.5 ounces tapioca flour (1 tablespoon shy of 1/3 … Continue reading

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Pies/Strudel

This week in baking class we covered Pies and Strudel. A pie is usually made of a pastry crust that holds a filling. The filling can be made of many different ingredients, from sweet to savory, from fruit to meat, … Continue reading

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Chocolate Decadence

Yield: 12 slices Ingredients Unsalted butter 13 ounces (370 g) bittersweet chocolate .625 cups (150 ml) water 6 ounces (170 g) granulated sugar 1/2 pound 1 ounces (255 g) unsalted butter, at room temperature 6 eggs 3 ounces (85 g) … Continue reading

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Raspberry Sauce

Yield: 30+ servings Ingredients 1/2 pounds (228 g) ripe raspberries or frozen raspberries (thawed) 2 1/4 teaspoons (6 g) cornstarch 1/2 ounces (14 g) granulated sugar Instructions Puree the raspberries. Strain out the seeds. Combine a little raspberry juice and … Continue reading

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Quick Breads

This week in baking class we covered quick breads. These baked goods use chemical leaveners rather than yeast. Through the use of baking soda and or baking powder the baked item raises. Baking Soda is pure sodium bicarbonate. When it … Continue reading

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Red Velvet Cupcakes

Yield: 30-35 Cupcakes Ingredients 3 1/2 cups cake flour 1/2 cup unsweetened cocoa (not Dutch process) 1 1/2 teaspoons salt 2 cups canola oil 2 1/4 cups granulated sugar 3 large eggs 6 tablespoons (3 ounces) red food coloring or … Continue reading

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Biscotti

Yield: about 40 cookies Ingredients 1 cups sugar 1/2 cup butter, room temperature 2 large eggs 3/4 tbs vanilla extract 2 cups all purpose flour 1/2 tbs baking powder 1/4 tsp salt Instructions In a mixer fitted with a paddle, … Continue reading

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