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Miscellaneous Baking

View Our Alphabetical Recipe Index for Miscellaneous Baking
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Béchamel, 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 gone but the taste of this dish lingers on.

This recipe is just so sweet, including all the favorite flavor notes and textural perks of S’Mores bars, in a quickly assembled ice-box cake that is kid-approved and company perfect. S’mores are messy affairs but this cake serves up in (somewhat) neater slices. It is oh-so-good that I am almost embarrassed it is a no-bake wonder. It is….home-assembled! For nut allergies, do make sure to make these with peanut-free manufactured milk chocolate bars so that your allergy kids and friends can enjoy this too. This recipe is about layering stuff; how you do it doesn’t really much matter as long as you use up all the components.
Do check out the notes for the Ice-Cream S’Mores Bar Cake too, included in this recipe.

Lemons, Orange slices, dried fruit, tea – oh my – this is quite the compote. I serve it in a big glass dish and it is a lovely tradition of tea-infused dried fruits. In case you don't want superb Passover baking as your dessert, there is this lighter fare.

The skinny on basic pie dough techniques.

A Cranberry Extravanganza for Thanksgiving. For a limited time, Three (!) Fabulous recipes including Sweet Pumpkin Spice Quick Bread, Thanksgiving’s Best Cranberry Cream Scones and a BB special, Canned Cranberry Bundt Cake (you know - you have leftover sauce or bought a can too many - here's the perfect cake to take care of business). Cut, paste, print out and bake.....  

Golden egg bread, coconut, golden raisins, cream and tart cherry sauce in a heart-warming autumn dessert, diner style with cornucopia flair.

Pecan or pumpkin biscuits would also be good here or thrown in a handful of toasted chopped pecans but plain, buttery baking biscuits in this pumpkin pie custard setting are divine.

Not a cookie, not biscotti but bigger and better than both. Huge wedges of biscotti ‘cake’, coated on one side with a slick of white or dark chocolate, make for unbelievable wow appeal. I saw these at a local café and thought, ‘hey, I can do that’. So can you.

This recipe is now in A Passion for Baking, Marcy Goldman, Oxmoor House, 2007. www.OxmoorHouse.com or www.amazon.com.

Bakeries sell huge honey cakes that are cut in mammoth slabs. Sometimes, they are baking in industrial baking pans, their sides lined with greased brown baker’s paper. I like the look and generous cuts that result. Here is a home-style version that features the great taste of home-made with the wonderful, commercial look of a real bakery-style honey cake. It lasts up to a week just covered or 2-3 months, frozen. Just make sure you prepare the pan with its parchment paper ‘cake girdle’. This cake will stop even a great grandma in her tracks. Wow appeal  galore. This is a totally awesome cake that is the holiday 'memory' maker but simply the best spice cake ever.

How come you are so slim ? is what most pastry chefs want to hear. How I manage that is based on another one of my own creations (and it's not a cookie), the most sane diet I know and the only one that works!
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