Download 1 Batter - 50 Cakes: Baking to Fit Your Every Occasion by Gina Greifenstein PDF

By Gina Greifenstein

The short & effortless sequence positive aspects small, compact cookbooks, emphasizing everyday--quick and practical--cooking. on hand constituents are used to provide mouthwatering and visually attractive dishes for day-by-day nutrients. The books function modern content material. Well-designed layouts, and gorgeous colour images all through. an invaluable desk leads each one publication, doubling as either a desk of contents and recipe description. details corresponding to variety of energy, recipes with monstrous parts, take-along meals, quickly recipes, and ultra-simple recipes, are highlighted. worthwhile tricks and cooking guidance punctuate the textual content delivering brilliant innovations for daily consuming. 50 effortless palate-pleasers from one basic batter render truffles for each social gathering. This speedy & effortless ebook offers readers with clean adorning principles and possible choices to conventional frosting. no matter if you wish a espresso cake for a mid-morning pick-me-up, or a showstopper for a proper collecting, 1 Batter, 50 truffles offers considerable rules for all.

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Read or Download 1 Batter - 50 Cakes: Baking to Fit Your Every Occasion (Quick & Easy (Silverback)) PDF

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Additional resources for 1 Batter - 50 Cakes: Baking to Fit Your Every Occasion (Quick & Easy (Silverback))

Example text

Enjoy this on a crisp fall day — the flavors complement the season! Serves 8 Ingredients 1 9-inch pastry curst, unbaked 3 eggs 1 egg yolk 1 cup half and half 1⁄2 teaspoon salt 1⁄2 teaspoon fresh cracked pepper 2 medium apples, peeled, cored and diced 1 cup grated sharp cheddar cheese Heat the oven to 375°F. Line the pie crust with parchment paper, or a double layer of aluminum foil, and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights and bake for an additional 10 minutes, or until the crust is golden brown all over.

Allow to stand ten minutes. Fill the mealy crust with the apple mixture. Brush the edge of the bottom pie crust with the beaten egg so the top crust will adhere. Top with the flaky crust and trim the dough to 1-inch of the pan’s edge. Tuck edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg, and cut 4 or 5 slits in the top to vent steam. Place the pie on a baking sheet and bake for 30 minutes, then reduce the heat to 350°F for an additional 30-40 minutes, or until the pie is bubbling and the juices are thick.

Place the tart on a baking sheet and bake for 50 to 55 or until the tart is golden brown. Cool to room temperature and dust with powdered sugar before serving. A Lotta Ricotta Making ricotta cheese at home is easy, and tastes better than store bought. Combine 1 quart whole milk, 2 cups cream, 1⁄2 teaspoon salt, and 1⁄4 cup lemon juice in a non-reactive sauce pan. Gently heat the milk, stirring constantly, until it reaches a boil. Cook for about 2 minutes, or until the mixture curdles, then remove from the heat and strain into cheese cloth.

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