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Miscellaneous Baking

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Are these good? These are outrageous. What is it? It’s the ultimate baking mash up: combine croissant dough with a doughnut concept and what do you get? Cronuts. Cronuts are the inspiration (and patented name) of New York Pastry Chef Dominique Ansel. http://dominiqueansel.com/cronut-101/ . When I read about how people were lining up at 5 am to get one and Cronuts being sold on Craigslist I knew I had to try a batch.  My recipe of course is not Ansel Bakery’s famous recipe – no one know that formula and this is, still in essence, the inspiration of another pastry chef.  My Flakey Butter Doughnut is however, my attempt to share with you (who might not be in New York too soon) the ultimate doughnut. © Cronuts are a registered trademark of Dominique Ansel of www.DominiqueAnsel.com.  For how to roll out croissant dough, you might want to check a YouTube video such as https://www.youtube.com/watch?v=vMfZBFQQ_es

If you love this recipe, you'll also love Costco Cronuts from BetterBaking.com (C) and Recycled Almond Croissants


Warm butterscotch sauce annoints brioche (ok, challah, white bread or old croissants will do) bread-pudding. You have sweet and buttery along with bits of bright red, tartness – no wonder they call it Thanksgiving. This dessert is something to be grateful for. Warm, it’s bistro-dessert decadence. Cold, in squares? It’s indescribably addictive. I suppose you could add butterscotch chips to this or pecans but I like it as it is: pure and sweet.

 

Four hours or overnight start

These are restaurant (think IHOP) style pancakes. They are tender but hearty and probably the best pancakes you will ever make. I am already working on a multi-grain version but these are the weekend makers. Using malt powder is another trick in this recipe and the source for malt powder online, is included. This recipe is outstanding on its own but using part cake or pastry flour with all-purpose flour makes it over the top.

...that resemble a beaver's tail.A doughnut dough. Not too sweet, not too rich, stretched and briefly fried (forget a deep fryer - I use my wok and tongs). Add a bit of sugar and a touch of cinnamon. Fresh from the fryer or even room temperature, these are the next best thing to being at a country fair. You may have encountered the same sort of treat under different appellations (beavers often figure in the name). A bread machine does a great job with this recipe.  Commercial places often use jam on these or a smear of apple pie filling.

This is perfectly balanced between tart and sweet, cake and pastry. It is a make ahead dessert (up to three days) and pleases a crowd. It also looks beautiful. Beauty and brains in baking – bravo!

Ah, another inspiration via Canada’s famed coffee spot, Tim Horton’s. Their new Caramel Apple Bagels are an amazing concept. But alas, when I bought and ate one, I just wasn’t thrilled with the artificial taste (something was just off). Luckily, my own version is all-natural and makes the most of my original great bagel recipe, along with butterscotch chips, caramel hunks and diced apples for a quintessential autumn bagel. How good are these? I traded some for regular bagels at a local bagel shop (for Montrealers, St Viateur Bagel). The pros fainted with delight! They called me at homewhen I barely walked back in the door to ask for the recipe. I kid you …not.

Old fashioned, easy baking at its best - what could be better than farmstand apples, some cranberries and a beguiling oatmeal caramel crown?

A classic treat - any time.

These bars, aka Hello Dolly’s, Layered Magic Bars, are a standby since the sixties, probably, and a back-of-product favorite recipe from condensed milk cans, is still a great, sweet, treat. Literally made in minutes, it features a graham crust and then you simply pour or layer on the ‘good stuff’ like caramel and chocolate chips, coconut, walnuts, and of course, the condensed milk. It lasts forever or freezes for an eternity and is a nice stand-by on a dessert table or in a lunch bag.  I usually double this recipe and make massive 7-Layer Bars (of course, bake long until bars appear set). Kraft now has mini caramels (unwrapped too so they're easier to use in baking) that would work well in this recipe to replace the caramel chips.

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