Posts about baked goods.
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.
Every year for Walt’s birthday I make German Chocolate Cake. The recipe comes from the Iowa State Fair Cookbook from 1985.
It took me a lot of practice to get a really good pie crust. It is easy to mix too much and get a tough crust. I found that it is really important to use a large bowl for best results. At first, I mixed in a smaller bowl and my crusts were tougher and not very flaky. When I moved to a larger, wide bottomed bowl I got much better results.
I am a huge caramel fan, so I increased the caramel and nuts from the original recipe to add even more topping to these rolls. This uses the same dough as the Cinnamon Rolls I posted earlier.
I really enjoy this variation on my homemade sweet rolls. I made the recipe a few times tweaking the quantities and flavorings. Fortunately, I live with someone who is happy to act as taste tester.
I use the same basic recipe to make a variety of sweet rolls. There is cinnamon and its variations – raisin or raisin and apple. I make a delicious orange roll. There is a sticky pecan roll. I will cover each variety in a separate post.
No one who knows me is surprised by the fact that I love to cook and bake. I am not only interested in the end product but the ‘why things work as they do’. One of my favorite books is Cookwise by Shirley O. Corriher. It is subtitled “The Hows and Whys of Successful Cooking.”
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