All things baking

9“ x 13” Light Colored Aluminum Pan Yield: 24 Small Squares When I think of fruit bars, I think of Fig Newton’s, my first introduction into the category. A thin chewy later of a pastry wrapped around a thick fig jam. I don’t remember figs even being a “thing” when I was a kid, but in any case, I never forgot eating them and they are still sold today and luckily still taste exactly the same to me. My version of them is in a fruit bar, baked witha buttery thick layer of short

Jammed Up Fig Bars Figs. Another ingredient that makes you start thinking about the holidays. November is the end of the growing season, but figs live on all year long both dried and in preserves. Think fig tarts, fig cakes, and of course, “figgy pudding”, that traditional English Christmas dessert that nobody I ever knew has eaten nor heard of except for its famous appearance in the Christmas carol “We Wish You a Merry Christmas.” And then there's fruitcake. Often made with

Cinnamon Nut Crunch Coffeecake “Coffeecake is the best excuse to eat cake for breakfast” - Liz Thompson My grandmother ate sponge cake for breakfast an lived until 99 until she fell; otherwis she would still be alive at 127! Yield: (1) 7” x 3” Round Pan or 8” x 8” Coffee Cake Round works best! If there is one recipe that pulls me close to home, this is it, although it is not my mother’s recipe nor my grandmother's. It is Enetemenn’s, and specifically their Crumb Cake from my

And the Colors of the Rainbow Although a bit different from the rest of this baking family because of its use of cornmeal to replace some of the flour, it is still considered a “quick bread”. It uses the same leavening agents but behaves a bit differently because of the cornmeal which contributes to the rougher, grainier texture which is what I love about cornmeal. What should you bake your cornbread in? Any type of pan but my favorite and the one I suggest is a cast iro

A Pumpkin Quick Bread that with chocolate swirled in takes the concept of pumpkin to another level! I love pumpkin so much that I look forward to the fall to try all different kinds of it. I roast them and create different flavor profiles for each pumpkin bread I bake. So be on the lookout for me sneaking around porches for pumpkins that have not been carved.... As for this recipe, it started out as a Banana Nut Bread recipe from the Mauna Kea Beach Hotel in Hawaii that I v

Here are the notes and thoughts passed around during our class So much is shared and learned from everyone that attends. It is not possible for one person to know ecerthing and the best part of the classes and meet-ups is the exchange of information. Remember, it is just a guide. In time, you will learn how to watch the dough and not the clock! Sourdough Bread Schedule 1. Prepare the starter Discard about half of the refrigerated starter. Feed the remaining starter. Leave a

After a fabulous class with Sourdough Baker Extraordinaire, Terry Wilson, here is the recipe, method and tips to create as good a loaf as it get See "Timing Notes" at Bottom I tried to be as in-depth as possible as the process of making sourdough bread can be overwhelming at the first attempt. Start with the Starter Making a Sourdough Starter from Scratch You only need flour, water, a clean glass jar and patience. Every starter reacts differently. Using a little whole-wheat

There is nothing I enjoy more than making my caramel aucea nd infusing it with adiffernet flavor/twist. I feel like a mad scientist when I do this. And it is simple. Just infuse your sugar with whatever herb you would like to use: Rose Petals, Basil, Lavender, Orange Tarragon, Lemongra, whatever you like. Throw a 'handful" of the herb of choice into a food processor and let it spin. About a cup of herbs to 2 cups sugart. If it is too storng, ad more sugar, if not strong enoug

My favorite shortbread was my “initial bake” in Truckee where I discovered there was a problem here. I have always loved making thse cookies as I typically infuse them with herbs like lavender and basil. They have a very subtle taste that leaves people wondering what it is that gives them such a different but wonderful flavor. As for how they bake, they typically rise up, leaving a nice higher edge around the circumference that stays on the bake. My first time they all just m

High and Low Altitude USE A 10" X 4.5" LOAF PAN It fills perfectly to about 3/4 full This recipe took me 4 times to get it the way I wanted it; golden, dense and with a nice dome and "crack" in the middle. I went back to leaving the 5 whole eggs from my Sea Level recipe which was needed to make the pound cake create the steam needed and rise. I had revised it to 4 whole eggs and 4 yolks initially thinking that I wanted less whites as they can be drying and I had such great re

High and Low Altitude Yield: 1 Large Loaf 9" x 5" & 1 Small Loaf Pan NOTE: If you are going to double the recipe, you will need to put the flour mixture in the mixing bowl and add banana mixture as the food processor will not be larg enogh to accommodate a double batch. Internal Cooked Temperature: 205 Degrees Ingredients: 2 1/4 cups all-purpose flour HIGH ALTITUDE: Add 3 extra tbsp. 1/4 teaspoon baking powder HIGH ALTITUDE: Leave as is 1 teaspoon baking soda HIGH ALTITUDE; R

High and Low Altitude Pan: 9” x 13” Single Recipe Fills Pan Ingredients: 3 ¾ cups sugar HIGH ALTITUDE: Reduce by 5 TBSP. 8 oz. unsalted butter 8 oz. unsweetened chocolate 1 Tbsp Vanilla Extract or a tsp. of Vanilla Paste/Ground 5 large eggs HIGH ALTITUDE: Instead, use 4 large eggs/4 large yolks 1 cup all-purpose flour HIGH ALTITUDE: Add 2 extra tbsp. all purpose flour 1/2 Tsp. Kosher Salt Method Prepare pan. Spray with non-stick spray and line with parchment paper Prehe

Pan: 9" x 13" Light colored aluminum pan Yield: 24. 2" Brownies Blondie brownie are the golden cousins of chocolate brownies. Rich with brown sugar and butter, they offer a moist, chewy texture with a slightly softer, more tender bite than their chocolate counterpart, the brownie. The moisture in the brown sugar also has something to do with this. I seemed to think that blondies should have the same chewiness but because blondies don't have melted chocoalte in the recipe,

Luckily, I found that even at high altitude, this recipe barely changed. I did have to bake it longer which is what happens "up here" and I added an extra egg for a drop more moisture and to make them "fluffier' but I could have left my original recipe exactly the same, thank goodness! Here you go! High Altitude Basic Scones I ALWAYS DOUBLE THE RECIPE TO GET 16 SCONES AND KEEP IN FREEZER! · NOTE: You can use this as a base and add any combination of ingredients you li