Tagged: ‘butter’

Chocolate Cake of the Month: Raspberry Devil’s Food Cupcakes

I think hands down cupcakes are everyone’s favorite because technically you own that little cake and don’t have to share. Add some new thinking, and the mass-produced bakery case staple and homespun signature school lunch sweet is hip and hot. As one of my local baker friends says, “a cupcake brings a bigger smile than a slice of cake.”

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Slow Cooker: Braised Quail on Toast

I met my first quail at dinner in the Chez Panisse restaurant back in the 1970s. When the diminutive whole braised game bird was set in front of me, little legs splayed all to heaven in my direction, I commented: “Well, aren’t these indecent little birds!” Quail are a real gourmet treat. They are easy to cook at home for a special dinner.

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Holiday Baking: Christmas Butter Cookies



Butter cookies are good for company, for Christmas Eve, after mass, after dinner.  They are a gloriously simple rolled cookie. And this recipe is the one perfect recipe to have in your stash of Christmas cookies for giving and sharing,…

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Fresh Fruit Cobbler

This fruit cobbler is certainly one of the simplest coffee cakes to make. The cobbler is low in sugar, baking up into an appealing fruit-laden cake that is as flavorful as it is tender.

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The Universal Crescent: Croissants

Long the domain of the professional baker, croissants are made by following a logical set of simple instructions to create a dough with over 150 layers, the same technique used in creating Danish pastries, another Viennese invention. When I review my past baking class schedules, I find that making croissants has been a top request from students for years; I have taught this workshop dozens of times with great success. This recipe not only makes fabulous croissants, but the stuffed variations are worth the time. This is a skill to be practiced many times, so if you feel gawky in the beginning, be assured you are on the right track.

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Holiday Baking: Butter Cookies with A Filling

What is Christmas without Christmas cookies? I have friends who start at Thanksgiving with their baking and bake right on through the month of December, ending up with a cache of beautiful cookies in different shapes, styles, colors, and flavors. For my holiday catering, I used to always offer the cookie tray, which was wildly popular and worth all the hours of baking that went into creating it.

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A Perfect Crumb Crust/Yogurt Cream Cheese Honey Pie with Amaretti Crumb Crust

While regular pie doughs are de rigeur in the baker’s kitchen, my first foray into pie baking some 30 plus years ago was a graham cracker crust for an ice cream pie or cheesecake. I would buy the box of Nabisco graham crackers, eat a few dipped into milk while working, and crush the squares of crisp aromatic crackers between sheets of waxed paper with a rolling pin.

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Oversized Popovers

Sometimes you want a nice big popover instead of two smaller ones. This recipe originally came from Bullocks Wilshire department store restaurant, the exclusive luxury upscale branch, along with its twin store, I. Magnin. Bullock’s doesn’t exist anymore, first being…

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The Venerable Stollen

Stollen is traditionally eaten and exchanged during the holidays in Germany. While all the European countries have their characteristic holiday bread with butter and dried fruits, the Stollen is quite unique. If you want to impress a European visitor, this is the Christmas bread to make.

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Very Old Fashioned End of Season Fruit Pies

There is lots of fresh glorious fruit still in the markets, roadside vegetable stands, and farmer’s market even though it is September. Anyone with a backyard tree is at the place of giving away their bounty. The late summer fruit boasts lots of flavor from sweet and sharp to smooth and tangy. Beautiful ripe peaches, the first honey-sweet fall apples, the last plums, and tart berries give us a sense of the seasons as well as inspiration.

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