Stollen is a traditional German holiday bread with nuts, dried or candied fruit and spices. Most recipes are fairly similar, using flour, water and yeast as a start, then adding various other ingredients. The recipe I use comes from The Better Homes and Garden New Cook Book. The copy I own was published in 1989.
Tag: baking Page 2 of 3
Posts about baked goods.
Cooking and baking for the holidays is a tradition for many. Whether it is cookies and candy for Christmas or latkes and kugal for Hanukkah, many cultures enjoy special foods around major holidays. Decorated sugar cookies are always a favorite of ours.
When the weather starts to cool off, I love to put in some baking time. Okay, I like to bake anytime, but especially enjoy it when it’s chilly. Here’s my recipe for Crackle-top Molasses Ginger Cookies. I got it from a friend’s mom many years ago.
I love to bake and cookies are always good. Like many other things, it’s nice to put some up for later when you are mixing up a batch. For a lot of cookies, I just bake the whole batch and freeze some of them. For chocolate chip cookies, I like to freeze the dough and bake a few at a time so they are hot and fresh when it’s time to eat.
In the fall, I like to do warm desserts such as pies and cobblers and crisps. Since it is almost Thanksgiving, I wanted to make a small batch of cherry cobbler so that we could finish it off before I make mincemeat pie.
Good measuring tools are important for many different projects. Whether you are in the workshop, the studio, or the kitchen, being accurate can mean the difference between success or not the best results. Cooking is very forgiving, but I like to measure all the ingredients the first time I try a recipe. Having the right tools at hand can make it easier to enjoy the process.
I’ve done a couple of posts on pies, but I was making one this weekend and decided to show making filling from fresh berries. I used fresh blueberries for this one, but you can use can use any combination of blueberries, strawberries, gooseberries, and raspberries.
I wrote about pie crust in this post, but my pictures were of a two crust pie. When you are making a single crust pie with an unbaked filling, such as pudding, you need to pre-bake the crust. This is often called blind baking a crust.
Some recipes may call for par baking, which means to partially cook a crust.
To keep the crust from puffing up too much, you need to treat it in some way. You can pierce it all over with a fork or you can use some sort of weights.
I have been trying for some time to find a biscuit recipe that comes out flaky and light. I am getting there, but I will always compare my biscuits to the ones we had in a little café when visiting Memphis .
This recipe is the result of many attempts to come up with a really good biscuit. Thank goodness Walt is a willing test subject for my cooking experiments!
The same sort of features that make a flaky pie crust, like I covered in this post, apply to flaky biscuits.