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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.
The most caramely, easy, decadent, crunchy, sweet munch ever - wonderful, old-fashioned homemade caramel popcorn. I use a unique electric popper for this such as the Toastess Cinema Corn Popper or the regular Toastess Air Popcorn maker (Amazon has it, Canadian Tire is the place for Canadians or check http://www.toastess.com/products/product_categories/view/corn-poppers- It's easy to find and well priced). What I like about either unit is that they actually pop fluffy popcorn quickly and with little or no fat. A rotating blade in the Toastess Cinema Corn Popper ensures corn heats evenly and pops perfectly. I tested several other units and out came unpopped kernels faster than I could clean them up. Homemade caramel popcorn also makes a great gift. And for peanut allergy folks - there's nothing to worry about if you make your own batch (store-bought caramel popcorn often has peanut allergy warnings).
The classic rice cereal square with something extra.
This the queen of Quebec’s rustic desserts, a poor man’s pudding of pantry essentials including pure maple syrup, gets whipped together in minutes. The simple cake batter gets spooned into a pan and doused with a brown sugar and maple concoction. The magic of the oven transforms it into a golden brown cake atop a luscious sticky syrup bottom. Little prep, few ingredients and low labour once made pudding cakes such as these incredibly popular desserts. Now they are a new trend, served in some of the most elegant Quebecoise restaurants such as Montreal’s famed Au Pied du Couchon or in the BB Test Kitchen.
Enjoy this recipe now; it's about to get the 'cut' and emigrate to my new cookbook, The Baker's Four Seasons (Fall 2014).
A rich, cream cheese scone dough makes mini cheese Danish that is delicate, flaky but fuss free. You can add raisins and a touch of cinnamon to these but the pastry and sweet cheese Danish filling is all you really need.
Savoury muffins hit the spot with me, especially when I want a small indulgence, with the goodness of dairy protein in cheddar and the perk of garden fresh scallions. This is a perfect rustic fall muffin that works as a breakfast take-along or a mid-morning snack.
This is rustic bread, nicely shot through with nippy Cheddar cheese streaks and a few sweet raisins. The combination of cheese in this traditional hearth bread keeps its old-fashioned tone but nicely freshened with cheese addition.
This is a great company dish for brunch. You can prepare it the night before and reheat. But either way, it is great big buttery slabs of fresh toast, stuffed to the gills with a cheesecake filling and covered in a mellow, apple topping. Outstanding.
From A Passion for Baking, Cheesecake, chocolate, and a special technique make these a one-of-a-kind sensation. These frozen mini bites of New Yorkstyle cheesecake enrobed in a thick truffle-like coating are alone worth the price of the book. Bet you can't eat just one.
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This special recipe makes a unique, extra creamy cheesecake with a unique chewy, buttery-sweet graham crust. Then it all gets the cold shoulder in the freezer. This totally awesome recipe is now in The New Best of BetterBaking.com, Marcy Goldman, 2009, Whitecap Books.