Miscellaneous BakingView Our Alphabetical Recipe Index for Miscellaneous Baking
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My favourite hamantashen filling of all time. A combination of both California dried apricots (go to www.BellaViva.com for the world's finest dried fruit) and Turkish apricot leather or paste (it comes in sheets at Middle Eastern Stores) makes the best filling possible. It is tart and sweet and pretty as a sunrise. This is what the apricot leather or paste looks like:
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.
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!
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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This is one of the easier ways to make yourself a legend in your own lunch time. Rolled wedges of dough and savory ingredients come out of the oven as cheesy, golden "croissants" that taste even better than they look. These can rise a bit (for a chewier snack) or not (for a crispier texture). Make them up, freeze, and bake as needed –they freeze great for school lunches of after school pizza pockets (well, pizza pockets at the next level). Variations include smoked turkey and Swiss cheese, feta and spinach, smoked ham and sharp cheddar. Double the dough and increase the ingredients slightly to make oversized versions to be served as a meal. Use BetterBaking.Com Classic Pizza Dough as the foundation dough.