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Miscellaneous Baking

View Our Alphabetical Recipe Index for Miscellaneous Baking
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Sweet snack alert. Quick, check the pantry!

Yes, they're just as good at home and you can tune in the game and cheer for who you like. Nothing beats a big, fat, soft, crusty pretzel and a dish of yellow mustard to dunk it in. Use coarse sea salt or coarse kosher salt (the white type vs. the clear type) or even large grain, fleur de sels. These are, like bagels, easily done in a bread machine. These can be baked or boiled or try some one way and some, the other. Offer in squares of wax paper for that street vendor/stadium feel.

Bubka is pure heaven to me - because it strikes the right note of sweet and bready.

This is one of those glossy, rich fudge frostings. It is as good on a Boston Cream Pie cake, or in a layer cake or on either chocolate or vanilla cupcakes.

This is ideal for homemade strudels, hors d’oeuvres, potato knishes, quiche, pies or tarts. It freezes like a dream and you can made a few batches in a food processor in minutes. It is a crisp, tender, buttery dough that is a bit like puff pastry but low tech. You can use yogurt to replace the sour cream but do not use low-fat sour cream (too watery). ONe of my all-time favorites doughs. Oh! Did I tell you it makes sublime rugulah?

These are wonderful with white all-purpose, unbleached flour but you can also toss in some white whole-wheat or the new, ‘white’ spelt, for a sweeter, nuttier taste and added grainy goodness.

This is a velvety custard of a dessert cream sauce that slicks up cheesecake, chocolate tortes and is wonderful drizzled over baked apples or chilled pumpkin cheesecake or pumpkin pie.  Leave out the spices and bourbon for classic crème anglaise

This variation makes for a spicy, mildly meaty spread that turns a small flatbread into something special. Middle Eastern spice stores have all the spices you need. Substitutions are noted. These can be made in advance and reheated. The topping should be applied modestly.

Light, green and savory- a perfect spring side at Passover or any other time.

Bechamel, Parmesan, Gruyere and Black Forest Ham or Turkey, all stacked high between tender crepes. Bake it in the oven, cut in wedges to serve. A signature brunch dish. There are many renditions of this dish but this is an amalgamation of the one I had growing up at a ski restaurant in the Quebec Laurentiens. The restaurant is long gone but the taste of this dish lingers on - It's a great hospitality casserole, especially during the fall/winter holidays.

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