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Miscellaneous Baking

View Our Alphabetical Recipe Index for Miscellaneous Baking
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A good tailgate dessert and outstanding variation on a classic.
Choose a variety of autumn pears with sweet apples. This is extra good with warm creme anglaise or fresh churned vanilla ice-cream.

What could be better than a beautiful apple crisp, spruced up with creamy Baily’s Irish Cream or O’Casey’s Irish Cream. This brings this homey dessert to a new level. 

Add a touch of fresh, tangy cranberry sauce to this appetizer classic. It just takes minutes to create a buttery bundle, filled with oozing, warm Camembert or Brie cheese, with a scarlet dash of cranberries. You could substitute Major Grey Chutney if you like or leave this classic: brie, filo, butter. Provide pear wedges or crusts of bread for dipping.

A comfort food classic. You can make rice pudding on the stove top or in the oven. Oven baked rice puddings are softer but if you like mushy, as the rice pudding is about done (in the oven) stir in more milk to get the required/desired pudding texture you like. Stove top pudding is more gloppy whereas oven baked is more set and something you scoop out and offer with whipped cream or a drizzle of light cream. I like rice pudding warm or cold. A West Indian friend of mine always added canned mandarin orange segments to hers and a Latin friend warms and tops it with dulce de leche. Aside from the basics, the only thing you need for this recipe is fresh nutmeg and a nutmeg grater of any sort (microplane is fine)

This is easy to make but easier to buy. One small bottle should last a long time! It is used in Xmas Black Cake and an authentic Dark Rye or Pumpernickle Bread.
Baking a la (Da Vinci) Code, according to BetterBaking.Com. The baker presents her own code on better baking: some whole grains, some mixed grains, some moderation, common sense and a few cups of great taste.
Everything you need to know about making whole grains sing. It's not just about whole-wheat either!

On the way to a new tango class I found a Greek bakery and sandwich shop. Among the many amazing offerings were these puffy wedges that looked like scones but were soaked in honey and walnuts like baklavah. I bit into a sweet, dense cake-like scone that featured a surprise orange-scented nut-raisin filling. It was like baklava in a scone, and more delicious and unique. This has wow appeal and taste and keeps well (if they last....but don't all cookbook authors say that? This time, it's true)

This starter is your basic white flour and water starter. You can let it ferment more and longer and simply rely on airborne yeasts or add the small pinch of dried yeast to speed things up. Purists forego the pinch of added dry yeast but newbies and flexible bakers don't mind it a whit. Besides, over time, the sourdough will grow and evolve, amassing yet more wild yeast and morph into a very respectable, healthy, mature starter that is natural enough. Spring water is better than chemical treated tap for less yeast interference.

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