[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,
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]
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
From butter sugar flour eggs, by Gale Gand, dessert goddess. 1/2 lb. butter (2 sticks) 2/3 cup sugar 1/4 vanilla bean scrapings 1/4 tsp. salt 260 g. flour jam of your preference Cream butter, sugar; vanilla, salt. Mix in flour, slowly. Roll dough into golf balls, place 2″ apart. Make a well, insert jam. Bake
2 pints sour cherries 1/2 cup sugar 1.5 Tablespoons cornstarch a dash of Aberlour (or kirsch or light rum, etc.) Mix together, let set for half an hour. Pour into piecrust; butter the top; bake (375ºF) 45? min (until done). Re: buttering the top — if you make a lattice crust, put butter pats on
Speculaas spice mix, which I use whenever sweet spices are called for. 3 parts by weight cinnamon, ground 1 part by weight blade mace, ground 1 part by weight cloves, ground 1 part by weight ginger, ground 1 part by weight coriander seeds, ground 1 part by weight black pepper, ground Taken from Kay Dekker’s
This is the traditional birthday cake of my family. 1/2 cup butter (1 stick, in the US) 1/2 cup sugar 2 eggs 1 cup molasses (Grandma’s unsulphured [with the yellow top], in the US) 1 cup applesauce 2 cups flour 1 tsp. baking powder 1/4 tsp. baking soda 2 tsps. speculaas cookie spices *OR* 1
1 c. butter 220 g. brown sugar 1 egg 150 g. muesli 185 g. raisins 180 g. all purpose flour (or bread flour, or whatever you have on hand) 2 t. baking powder 1 t. salt 1/4 t. baking soda [for the scale deficient: 1 1/2 c. brown sugar 1 1/4 c. muesli 1 1/2
So tasty, I must write it down. (Baker’s Illustrated crossed with Joy of Cooking.) 240 g (2 c.) flour 1/2 t salt 3/4 t baking soda 3/4 c. brown sugar 2 eggs, beaten 1/4 c. sour cream 1 t vanilla 6 T melted butter 3 overripe bananas, mashed Whisk dry. Beat wet. Fold bananas into