Tagged: ‘Pyrex custard cups’

The Rice Cooker: Steam Me A Pud

I started making steamed puddings in my restaurant days. Barbara Hiken brought in a recipe from one of the waitresses for persimmon pudding and we made it that day. And never made another recipe since it was so darn good. But you have to wait for the persimmon season to get the puree to make it since persimmons are a fruit that is not canned or frozen commercially.

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Popovers-Old Fashioned Becomes Hip

Making popovers is as simple as making oatmeal, but to ensure success it is essential that all instructions be followed precisely. The batter must have the correct proportions of liquid to flour to fat, although the recipes may be doubled or tripled with no problem. Popovers with added ingredients, such as vegetables, herbs, or whole-grain flours, will not rise quite as high as plain ones, so there is a limit to variations.

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Leftover Bread Cookery: The Charlotte and The Summer Pudding

The best known dessert using leftover bread other than bread pudding is a baked fruit Charlotte. It is an old dessert that shows up in many different cuisines. It might even be one of the first composed desserts–crushed fruit moistening bread. A mold is lined with buttered bread, filled with a seasonal fruit compote, and topped with a round of bread that helps contain the filling.

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Chocolate Cake of the Month: Cookie and Cake with Heart

You want some dessert, but are satisfied with a few cookies or a slice of cake, not more than that. And you don’t want it hanging around the house for days, worrying about eating too much, have to give away the rest, or have to freeze it. If you are half of a couple or live alone, small batch baking is not a new concept for you, but a practical way to bake.

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