Monthly Archives: March 2010

Thin, Crispy Chocolate Chip Cookies

Yield: 32 cookies Ingredients 1 1/2 cups unbleached all-purpose flour 1/4 teaspoon table salt 3/4 teaspoon baking soda 8 tablespoons unsalted butter (1 stick), melted and cooled 1/2 cup granulated sugar 1/3 cup packed light brown sugar 3 tablespoons light … Continue reading

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Caramel Toffee Almond Tart

Yield: 16 slices Ingredients 2 ounces (58 g) granulated sugar 4.75 ounces (135 g) unsalted butter, at room temperature 1/3 an egg 1/3 teaspoon (1.7 ml) vanilla extract 5.85 ounces (165 g) bread flour 1 3/4 cups (390 ml) heavy … Continue reading

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Sauces

We spent the first part of class talking about TV and Film that cover the current state of nutrition in America. A new show starts tonight called Jamie Olivers Food Revolution. Here’s a blurb on the show from ABC: The … Continue reading

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Garlic-Herb Bread

Yield: 2 loaves Ingredients .67 ounces (18 g) minced fresh garlic 1 tablespoons (15 ml) olive oil .34 ounces (9 g) fresh active dry yeast yeast 1 1/3 cups (313 ml) warm water (105°-115°/40°-46°C) 1/2 egg whites (20 ml) .67 … Continue reading

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Gingersnaps

Yield: 60 cookies Ingredients 4 ounces (113 g) unsalted butter, at room temperature 1/2 pound 3 ounces (313 g) granulated sugar 1/2 an egg 1/2 cup (120 ml) or 6 ounces (170 g) molasses 1 tablespoon (15 ml) distilled white … Continue reading

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Mousses/Creams

This weeks class was a little different from previous classes. Rather than the focus being on the techniques used to produce a specific kind of finished product, the focus was on elements of products. Specifically the class covered creams and … Continue reading

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New York Style Cheesecake (Gluten-free)

Yield: 16 servings Ingredients 7 ounces gluten-free graham crackers or 1 sleeve of regular graham crackers 6 tbsp of butter, melted 2 tbsp of sugar 2 1/2 lbs. (5 packages) of cream cheese, softened to room temp. 1/8 tsp of … Continue reading

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Blueberry Sauce

Ingredients 7 ounces (200 g) granulated sugar 1 1/2 cups (360 ml) cranberry juice 1 tablespoon (15 ml) lime juice 3 tablespoons (45 ml) rum 2 tablespoons (16 g) cornstarch 1 dry pint (480 ml) or 12 ounces (340 g) … Continue reading

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Pear-Cranberry Strudel

Yield: 12 servings Ingredients 3 Bosc pears (about 1 1/2 pounds), peeled, cored, and cut into 1- inch chunks 2 tablespoons freshly squeezed lemon juice 4 tablespoons granulated sugar 8 tablespoons unsalted butter 2 tablespoons dried cranberries 4 tablespoons plain … Continue reading

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Cheesecake and Souffle

This week in baking class we covered Cheesecakes and Souffles. I’ve made a few cheesecakes before, but never a souffle. I don’t think I have even had a dessert souffle before. This was originally scheduled for last week, however our … Continue reading

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