Baking

I've never tried using whole wheat flour in cookies or brownies but I'm looking to make them a little healthier. Have you experimented with whole wheat? How were the results?

A recent discussion around the lack of traditional pastry available in the area leads me to ask the board at large: Is anyone interested in a baking swap meet, or some kind of baking club where ...

I'm asking for a friend. He had a recipe that he lost, from a friend who is no longer with us. It's for a nut roll, he said the dough almost like a cross between pie dough and a cinnamon roll. Dens...

by chef chicklet 12 years ago

i have goregous bowl of lemons, not Meyer just the regular Eureka. I'm going to make a lemon dessert today, and while searching found several recipes for this lemon sponge custard. I have never ha...

by greygarious 11 years ago

The German/Jewish bakery (which might have been spelled with a single "f") in the town where I grew up is long-gone. One of our favorites there was called, I think, a "Yum-Yum Cake". It was loaf-...

by PotatoHouse 5 years ago

I made these three weeks ago for our road trip out to Des Moines to adopt our three grandkids. The frosting is addictive!!!! http://therecipecritic.com/2012/11/banana-bread-bars/

So I have this vintage pie recipe I've found that I've been challenged to make. It is an unbaked peach pie--of the whipped cream whipped egg white kind. It calls for almond marzipan meal to be plac...

by Elster 5 years ago

Howdy y'all, I'm leaving my job soon and it's a tradition in Germany, where I live, to bring a cake in to work on your last day. I want to make a many-layered dark chocolate cake sandwiched with...

Yesterday we ate at a fine dining establishment, known in the area where we live for their great food. Before the starters they of course brought out the breads, a selection of 3 warm rolls; black ...

I want the crust crisper, the crumb chewier and less dense. The recipe is 3 3/4 c bread flour, 2 tsp yeast, 2 tsp salt, 1.5 c water. Knead by hook for 5 minutes, by hand for 2. First rise 90 minute...

Hello all, So here is a puzzle for ya all (or I-really-really-desperately-need-some-help). I recently moved to Vietnam, where it can get to 36, 37 Celsius. Since moved here I have found that ...

I'd like to do this for a fund-raising event for about 200 people. Has anyone tried baking the tortillas in sheet pans? Any other tips for easier preparation? Thanks in advance!

Two questions about a cookie scoop... Does a not-so-frequent baker need one? Which would you recommend? I have heard some good things about the Williams-Sonoma cookie scoop. Thoughts? Thanks

Hello, Everyone! I'd like to know if, given the circumstances (below) it might be possible to bake and bring some cupcakes to a kosher (Orthodox) home. I'm not confident that I'm aware of al...

I have been making the hamburger buns from epicurious for ages. The dough has always been beautifully silky until two weeks ago. I left it to ferment overnight and the next day the dough was rough ...

Hello, so I have been trying to make a simple pizza dough substituting 1 cup (of of 3) of regular flour for a wholewheat one. I let melt 1 pack of active yeast (the dry one in packets) in warm wat...

I like this non-dairy coffee flavoring "creamer". I know it's probably made from wierd chemicals and whatnots, but I wonder besides putting it into coffees, can I use it for baking? Like say flan...

If I have a cake/cookie recipe that calls for way more sugar than I like, can I simply cut the amount in half? Or will this do something strange to the texture of the baked good? Some answers I've ...

I have been baking for about 3 years now. I have noticed that most of my cakes have a glassy after taste almost like oily taste. I have changed from a metallic bowl to a glass one, changed the butt...