Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Books
Music and Dance
Product Reviews

Snack Foods

View Our Alphabetical Recipe Index for Snack Foods
Find a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.)



A classic treat - any time.Use a small to medium sized apple. I  use red food coloring and tart, hard MacIntosh apples. Green food coloring pairs up with Granny Smith apples for another spin on this Halloween favorite. Opt for  food coloring in paste form (most kitchen shops sell this) for a more vibrant color. Your friendly local florist should have just the right cello paper to wrap each apple individually - which is the final professional touch of these treats.  Make these classic (no flavor, just sugar coating) or flavor them with cinnamon, vanilla, strawberry or cherry, with extracts and/or oils from www.boyajianinc.com.


 

Hummus is what you’re used to but this North African spin on the chick pea, Middle Eastern approach to a bean spread, is dynamite. It uses fava beans (canned are fine). Touches of dried chili pepper, cumin, plenty of paprika an a touch of lemon makes this a deep brownish-red, spicier hummus. It’s a nice change from the tahini (sesame seed paste) laden ones. Use this on crackers, flatbreads, or alongside grilled chicken or fish. Or eat it plain, by the spoonful – it is smooth as silk, spicy, a little hot and just outstanding.  

Deep blue violet chocolate cake offers another spin on ‘velvet’ cupcakes.
but these do have a deep chocolate flavor and moist crumb. White frosting or melted white chocolate glaze is a perfect contrast. The blue glaze atop these cupcakes is melted blue chocolate wafers (the kind that don’t taste like much but melt nicely)
 

These are restaurant (think IHOP) style pancakes. They are tender but hearty and probably the best pancakes you will ever make. I am already working on a multi-grain version but these are the weekend makers. Using malt powder is another trick in this recipe and the source for malt powder online, is included. This recipe is outstanding on its own but using part cake or pastry flour with all-purpose flour makes it over the top.

The most caramely, easy, decadent, crunchy, sweet munch ever - wonderful, old-fashioned homemade caramel popcorn. I use a unique electric popper for this such as the Toastess Cinema Corn Popper or the regular Toastess Air Popcorn maker (Amazon has it, Canadian Tire is the place for Canadians or check  http://www.toastess.com/products/product_categories/view/corn-poppers- It's easy to find and well priced). What I like about either unit is that they actually pop fluffy popcorn quickly and with little or no fat. A rotating blade in the Toastess Cinema Corn Popper ensures corn heats evenly and pops perfectly. I tested several other units and out came unpopped kernels faster than I could clean them up.  Homemade caramel popcorn also makes a great gift. And for peanut allergy folks - there's nothing to worry about if you make your own batch (store-bought caramel popcorn often has peanut allergy warnings).
 

Olives at play

This is a great company dish for brunch. You can prepare it the night before and reheat. But either way, it is great big buttery slabs of fresh toast, stuffed to the gills with a cheesecake filling and covered in a mellow, apple topping. Outstanding.

This special recipe makes a unique, extra creamy cheesecake with a unique chewy, buttery-sweet graham crust. Then it all gets the cold shoulder in the freezer.  This totally awesome recipe is now in The New Best of BetterBaking.com, Marcy Goldman, 2009, Whitecap Books.

This is a white chocolate bark-  delicious, quick and pretty as a picture, which makes it a perfect holiday gift. If you had dried strawberries, those would substitute nicely for the dried cranberries. You can also do this recipe with dark or milk chocolate. If your chocolate starts to discolor, (that is called bloom), dust the confection with cocoa.

No two Chicagoans will tell you exactly the same thing about deep-dish pizza, but these are the basics – three layers of dough, spicy sausage filling, topped with sauce and cheese. Great hot or cold. If you want to speed this up, omit the spinach (and/or if you aren't keen on spinach) and used doctored-up jarred marinara sauce. This is a very hunky pizza - making it perfect for the beach picnic (cold) or on the deck at night, or brown-bagging.

Prev | 1 | 2 | 3 | 4 | 5 | .. | 13 | Next
Recommend This Page

 BakerBoulanger / BetterBaking.com 1997-2003