Miscellaneous BakingView Our Alphabetical Recipe Index for Miscellaneous Baking
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A classic treat - any time.Use a small to medium sized apple. I use red food coloring and tart, hard MacIntosh apples. Green food coloring pairs up with Granny Smith apples for another spin on this Halloween favorite. Opt for food coloring in paste form (most kitchen shops sell this) for a more vibrant color. Your friendly local florist should have just the right cello paper to wrap each apple individually - which is the final professional touch of these treats. Make these classic (no flavor, just sugar coating) or flavor them with cinnamon, vanilla, strawberry or cherry, with extracts and/or oils from www.boyajianinc.com.
April in Paris quiche is more like it…Younger than springtime is this quiche, with its herbs and cheese mix. Perfect with lamb’s lettuce salad. You could substitute tender, sauteed leeks for the asparagus on another day.
You can use pre-cooked lasagna or par boil regular lasagna. If you can find a more ambrosial tasting lasagna, please share it. It is lite, has an additive garlic bechamel going on, and makes use of surplus zucchini. This is sumptuous and despite the steps it takes: easy; despite the rich flavor – it is also somewhat lower fat. Using zucchini thus saves you from one more zucchini bread. Spinach can also be used in this recipe with the zucchini or instead of (steam, drain and chop it fine).
A great all in one brunch dish that is a nice addition to a brunch or a luncheon. Bechamel, Parmesan, and Gruyere cheeses all stacked high between tender blinzes. Bake it in the oven, cut in wedges to serve.
Great for a brunch or any time, this is a great holiday or long weekend dish. Everyone claims this dish is theirs or a secret recipe from a caterer but I've seen it in many places. It is essentially blintzes lined up in a casserole, covered with a topping of sour cream, sugar and eggs. It puffs up in the oven and you serve with sour cream and fruit topping.
When I first began baking with zeal, I used to bring baking, as most of us do, to the office. A real office. A real job actually! I worked for a university and was thrice, by acclamation, voted president of the coffee club. Zucchini bread was considered novel (once) and when I brought this gorgeous, moist, lovely loaf in, no one would touch it! Finally, the guy that ate everything, gave it a try. As he dove in for this third slice, the rest of the office caught on and the cake was history, way before the second coffee break of the day. They say this cake was invented to get rid of excess zucchini. I think it is the other way around. This recipe is packed with flavor and also makes very fine zucchini muffins. You can switch cranberries or dried cherries for the raisins and/or frost it with a carrot cake cream cheese frosting if you like.
This is a golden, sweet buckle or fruity coffee cake with a streusel topping. It is dense with deep purple, berry freshness, slices easily, which makes it easy to serve. It is summery country elegance in its finest hour and as one of my tasters said, it is the epitome of summer. A ton of work went into this blue perfection – to make the quintessential buckle: not to cakey, nor gummy, not a muffin, nor a quick bread, not a coffee cake – just the best buckle possible.
Most recipes for nan (or naan) call for yogurt and milk, but this version is similar to one I have enjoyed in Indian restaurants. This recipe is adapted from the one provided to us by the famed Bombay Palace Restaurant of Montreal (and many points beyond). Rustic, chewy, addictive - this is perfect for a mountain of tandoori chicken or just about any main dish. Use a cast iron pan for stove baking, or bake on the grill (page 000 for tips).
As good as they sound. Prepare the sweet, yeasted dough for Hanukkah Jelly Doughnuts. These are sumptuous as only homemade doughnuts can be.
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Old-fashioned, thin crepes you get in French restaurants and bistros. Fill these with berries, a dab of butter, or simply top with syrup. Make this big or small but make 'em thin. A non-stick pan, crepe or cast iron pan is perfect.