Baking MixesView Our Alphabetical Recipe Index for Baking Mixes
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One dough : a thousand pastries (or pastry possibilities). Use this 1,2,3, quick dough to make miniature schecknen, rugulah, coffeecake, kolache, you name it. Let it rise a bit -you have Danish; don't let it rise - you have crisp, buttery pastry. A wunderkind dough. Btw, my trick with rugulah is to use sugar (coarse or regular) on top, before baking. It gives the pastries a lovely professional look.
Say goodbye to Auntie J. This gourmet mix you whip up at home is great for lazy weekends or as the quintessential holiday present. A jar of this and pure maple syrup in a basket is a sure pleaser. An essential ingredient of this all-natural, gift pancake mix is Saco Buttermilk Blend. This is what makes this mix gourmet and especially flavorful and results in wonderfully light and fluffy pancakes. Saco is available nationally in supermarkets (the baking aisle) or online via www.sacofoods.com
or look for buttermilk powder in health food stores or bulk food stores.
A perfect base for apple, banana, blueberry, or cranberry muffins - you name it.
A large, commercial bakery that still exists, used to make these marvelous little corn cakes. They look like one of those Betty Crocker kid-sized layer cakes but are a cross between cornbread and a corn muffin. The company no longer makes these but everyone that knew them remembered these delightful corn cakes as being great either warmed up in a toaster plain, buttered, or with jam. A drizzle of melted butter and honey gives these the characteristic Pom Bakery moist surface and makes the corn flavor positively sing out. These freeze beautifully. To bake, you scoop them with an ice-cream scooper and them pat them down slightly. They obligingly bake up into flat, moist cakes no bigger than 4-5 good bites. Stuffed with fiber rich stoneground cornmeal or use regular cornmeal. If you could find a Mary Ann mold or a tiny layer cake pan, a la Betty Crocker kids' bakeset vintage - that would be the perfect mold for these (to make them Pom Bakery authentic). If baking in a mold, let the batter be a tiny bit softer (as the mold will support them). These are delicious as well as nostalgic.
Check on the online reviews for the sleeper film, Wedding for Bella. It stars Scott Baio (yes - and he is super in it) and also features a beloved landmark of a biscotti bakery in Pittsburg, called Enrico’s Biscotti. This biscotti, like the biscotti in the film, makes huge, sweet, crunchy sticks. You take one, break it half, and share. The size is a real draw but it is the taste calls for ‘bis’. This is a very simple biscotti with a very pure taste – allowing you to taste the elements of butter, sugar, flour and eggs. Rent the film - it is a must. This recipe is now in The New Best of BetterBaking.com, Marcy Goldman, Whitecap Books, 2009.
Wheaty and wonderful - a rustic pizza dough with nutrition and all the taste you expect in great pizza. Honey helps with browning and flavor in this lean and good dough. When baking with whole grains, this is a great first recipe to choose. If you can get hold of white whole wheat flour - which is sweeter and nuttier tasting, all the better
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