Month: February 2010


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 have infinite possibilities, pastry creme, frangipane, ganache, nuts, fruit etc. We learned about the following […]

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 squeezed lemon juice 3 pounds baking apples like Golden Delicious, Cortland 2/3 cup sugar, plus […]

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 cup Key lime juice, preferably fresh Instructions Preheat the oven to 350°. Melt the butter […]

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 cup 2.5 ounces sweet rice flour (1/3 cup, plus 2 tablespoons) 1 teaspoon cinnamon 1 […]


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 with many different ingredients, from sweet to savory, from fruit to meat, cheese or even fish. The filling is placed on top of a bottom crust. An […]

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) sugar 1 1/2 cups (360 ml) heavy cream 1 tablespoons (15 g) granulated sugar Milk […]

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 the cornstarch in a sauce pan until combined. Add the rest of the raspberry juice. […]

Quick Breads

This week in baking class we covered quick breads. These baked goods use chemical leavening 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 interacts with moisture and the acid in the batter it produces bubbles of carbon dioxide […]

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 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water 1 1/2 teaspoons […]


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, mix the butter and sugar until well blended. Add the eggs, one at a time, […]