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Miscellaneous Baking

View Our Alphabetical Recipe Index for Miscellaneous Baking
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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.

This recipe is a reproduction which was requested by one of our readers.

State fairs serve stuff like this and I knew I had to make a home version. Cheesy, creamy cheddar Mac is fried to a crisp fritter consistency. Serve with sea salt and hot sauce. It all starts with a great homemade Mac and cheese recipe.

A holiday favorite.
This is compote for spreading on pound cake or when you want a few sweet spoonfuls of a sweet chaser to finish a meal. This is one of those recipes that should be a side dish but ends up being the legend that made the meal it was made for. It is deep wine red in color, courtesy of the cherries and Italian plums, sweet and tart and utterly sublime. Yes, of course it goes on ice-cream. Or anoint it with some crème anglaise. It calls for orange juice but if you had cherry brandy around that would do nicely too.

Apples, raisins and dried cherries, along with a hot toffee sauce, make this bread pudding cake an easy delight. It is comfort food at its finest hour. Bake it, slice it and serve with the addictive sauce for a surprisingly decadent cake. You can use leftover challah or croissants for this recipe. This test cake went to a local writer's meeting for their Christmas party where it caused a stir sans proper punctuation. I serve it for non occasions too...which make those times into occasions.

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