Category: Baking

Challah (bread machine)

2T (25g) butter 1 egg + water = 8 fl. oz. 400g bread flour (3 1/4 c.) 2T sugar 1.5 t salt 1t yeast glaze: 1 egg yolk, 2T water sprinkle: poppy seeds Recipe courtesy Cappy Harrison.

Apple-Chestnut Bread Dressing

A traditional side dish at Thanksigiving, some people use this to stuff their turkey, but the emerging consensus is that it’s better to bake it separately — which is good news for us vegetarians! I made this for the first time at this year’s Thanksgiving, after reading a dozen different recipes and extracting the elements

Marlborough Pie (Apple Custard Pie)

Marlborough pie is found in an English cookbook from 1660, and was popular in New England through the mid-1800s. Make a pie crust. Prick the crust with a fork, and/or cover it with a circle of parchment paper and sprinkle it with pie weights, then blind-bake the crust until it just starts to brown (10-15 minutes).

Pumpkin Pie

Make a pie crust. Prick the crust with a fork, and/or cover it with a circle of parchment paper and sprinkle it with pie weights, then blind-bake the crust until it just starts to brown (10-15 minutes). Prepare 1 pound of pumpkin puree. You can purchase this in a can, or make it fresh by roasting a

Sour Cream Cake

Preheat your oven to 350°. Cake pan: 9″ round, 9″ square, 9×12″ rectangle, two loaf pans, or equivalent. Butter the inside of the cake pan. 1/2 cup butter (1 stick, at room temperature) 1 cup sugar Combine the butter and sugar and beat until creamy. (Use a stand mixer if you have one, or an

Quiche Formula

You can make a quiche out of almost anything! Mix and match your cheese and vegetable choices to taste, and then follow this simple formula. Based on the Moosewood quiche formula, by Mollie Katzen. A basic piecrust. Around 1 lb. shredded or crumbled cheese: cheddar, goat, swiss, or whatever you like. Around 1-2 cups cooked

Poundcake

The Evans family poundcake receipt. 2 sticks butter (1/2 lb.) 2 cups sugar 5 eggs 2 cups flour (240 grams) Cream butter & sugar together. Separate eggs. Beat in the egg yolks. Mix in flour. Fold in the egg whites.  Do not over-beat. You should expect a sour-cream-like consistency to your batter.  Line a ring

Pie Crust

[Piglet posted this to her Dreamwidth page in October.] Because I can’t find anything unless it’s online: my pie crust formula. Makes one bottom crust. 1 stick of butter (1/4 pound) 180 grams (1 1/2 cups) flour salt [a pinch] sugar [1/2 tsp] ~6 Tablespoons ice water, dash of vinegar optional Cut butter into salted,

Cornbread

Adapted from “Baking Illustrated”. Preheat oven & baking pan at 425ºF. 120 g (1 cup) yellow cornmeal 120 g (1 cup) all purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 1/4 cup sugar 1/2 tsp. salt [whisk together, form a well] 1/2 cup melted butter 2 lg. eggs 1 1/2 cups milk [combine]

Cream Biscuits

Piglet’s fool-proof recipe for pre-coffee morning biscuits. Preheat oven to 375 deg. F. Select a mixing bowl and a large mixing fork. • self-rising flour, 1 1/2 cups (160 grams)• Sugar, 1 tablespoon, or to taste Stir the flour and sugar together into the bowl. Note: If you don’t have self-rising flour, substitute 1 1/2