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Miscellaneous Baking

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Get a straw hat and a hammock - this is the drink to relax with even though it doesn't include rum (but feel free to add 2 ounces to the mix if you want to). A frothy, chilly mix of pineapple, coconut milk, a touch of whipping cream and lemonade conspire to bring a beach vacation to your back deck.

This is tangy and tropical. You could add finely minced toasted macadamia nuts if you like.

Few things are as satisfying as a good bread pudding.
These are fun food but great snacking fare - and beats pizza pockets hands down. You can use beefy hotdogs or even semi-cooked Italian sausages. The dough is yeasted but not too puffy or chewy, making a great hot, fresh bread wrap.

Your own pie shell or store-bought, a bit of spice, cheese, tomatoes and cream and voila! Pizza flavor with French sophistication. This is a brown bag gourmet treat or a fall brunch, hospitality dish. The taste says pizza; the presentation says, you genius you. Feel free to toss in some finely diced pepperoni for a pepperoni and cheese version of this fabulous appetizer or main dish.

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.

There are a few recipes for this on the net and one in Secrets of a Jewish Baker by George Greenstein. The main elements are the same: potatoes, flour, yeast, eggs, and oil but the proportions differ substantially. I distilled this recipe down from all those I researched. To say this is outstanding, foodwise, is to say that the Mona Lisa is passing fair, as far as dabbling with oils go. This tastes like a potato latke, cuts like a quiche, and is a side dish wanting to go center stage. This is great hot, warm, or cold. Slather it with sour cream, or serve a thin wedge with a green salad and a BBQ chicken or grilled rib eye steak.

Tender, spice-kissed pumpkin cupcakes, light, moist and Halloween fun. Nothing to get spooked about. These take a light orange-hued frosting, that is accented with orange flavor and a kiss of spice. A cream cheese frosting, as for carrot cake, makes these adult fare. Candy corn finishes off these treats just so.

There’s just a bit of spice in these unbelievably tender, crisp, light, simply amazing waffles or shown here, pancakes. If the beautiful golden hue doesn’t seduce you, the flavour will be your undoing. One of the best recipes to come out of my test kitchen and that says a lot.

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