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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.)



Latin sweet with a maple beat. This is ‘bless me/hate me’ recipe for it is the most unctuous, smooth, heavenly concoction you will ever have. Curses, it’s also easy so you are warned – decadence without sweat.  Instead of caramelized sugar, boiled maple syrup makes the bottom layer.  This makes one large flan or 8-10 ramekins or individual ones. What I liked about this recipe is that it takes the guess work out of caramelizing sugar. However, if you want to go that route, slow cook 1 cup of sugar and 1 tablespoon water over the lowest possible heat until it caramelizes and then pour that into the prepared mold. This recipe also is the most definitive, using condensed milk, real milk, and cream in a triumpherate of custardly smoothness. Serve chilled with fresh raspberries and homemade, small shortbread cookies.

Dip an Oreo in this special batter, fry and you have a totally different cookie. The Oreos soften a bit inside and it’s almost like a chocolate layer cake inside a dessert fritter.


 

Spicy, zesty, and hearty flavor. When Harry Met Sally what-is-she-having? sort of mustard.

Garlic in the crust/dough pizza? Only a vampire would refuse this incredible savory garlic pizza that is thin, crisp and herb laced. You could also substitute the fresh garlic for a roasted garlic on top, slathering it over the cheese. This is so good you will eat the raw dough. But baked up - it is positively addictive. Serve as is or with an baby lettuces salad (with a light vinaigrette) on top.

A gourmet garlic experience. This is simply one of the zestiest, addictive breads you will ever make. People tear into this while it is still hot. Great with salad, spaghetti or on its own as a hearty snack. Both fresh and dry powdered garlic dust this Mediterranean ode to garlic. If you're really in a hurry, use prepared or frozen/defrosted white bread dough or pizza dough. I serve this with warm marinara sauce for dipping or melted goat cheese to smear on.

Get a cast iron skillet out! These soda-cracker crunchy chicken tenders are kid approved and adults get addicted. Soda crackers are the pre-cursor to Hard tack Biscuits. Waste not, want not – ground up old crackers make for golden, crunchy-crisp chicken strips. In the test kitchen, these are drizzled in hot sauce after frying or dipping sauces, honey, bbq dip, etc. are on hand

This features sumptuous, silky smooth homemade vanilla ice-cream with vanilla bean bits throughout and a swirl of homemade dulce de leche, miniature marshmallows and toasted pecans. Ok - you can just make the ice cream or stop at ice-cream with dulce. It's over the top luscious to begin with. I sometimes cheat with this recipe, purchasing ice-cream base (at local food service supply stores), and just dump in the vanilla ice-cream base into my Cuisinart ice-cream maker. You then drop dollops of  dulce de leche just as the ice-cream begins to set up. Freeze, and serve once the ice-cream is fully hardened. This is gorgeous, easy, and better than anything you can purchase. Save some extra dulce de leche, warmed up, to drizzle with toasted buttered pecans over the final offering. (Make the dulce a day ahead – it is just easier to have it ready). This is Haagen Daz/Ben and Jerry rich, ice-cream.

 

Store bought mini round breads, scooped out, make great serving bowls. Scoop 'em out, bake to crisp them up, and fill.

You can make these, which are shaped like calzone, with pie dough or pizza dough, and either bake or fry them. Filling vary from sweet to savory and depending what part of Latin America you are from, your notion of a quintessential empanada will differ from anyone else’s! I made these for tango class, which was filled with dancers from Chili, Peru, Brazil, Equator, and Argentina. No one agreed on the perfect empanadas; they only agreed the batch I made was perfection. Adobo seasoning is available in Latin food stores, or Penzey’s. You can also use a bit of onion powder, chili powder, and salt and pepper.

Flavor over heat in this case... A tip of the hat to Trappey's Red Devil Hot Sauce here because to me, it is the perfect Buffalo Wing hot sauce. Make these in the oven or on the grill. Your favorite hot sauce can be substituted, but you will have to season to taste. Trappey's Red Devil offers a lot of flavor without too much heat (don't let the quantity frighten you).  Don't forget - all Buffalo Wings can be made in a very hot (400-425F) oven if you are not keen to fry the wings. If you do fry them, use a home electric fryer or a deep wok. For more information on our absolute favorite hot sauce visit:  http://www.bgfood.s.com/
 

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