Recipes

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 fore ach pupkin brad 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 vis

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 HIGH ALTITUDE: Remained the same as at high altitude, brownies need the fat 8 oz. unsweetened chocolate 1 Tbsp Vanilla Extract or a tsp. of Vanilla Paste/Ground 5 large eggs HIGH ALTITUDE: Use 4 large eggs/4 large yolks as extra eggs make brownies chewier 1 cup all-purpose flour HIGH ALTITUDE: Add 2 extra tbsp. all purpose flour

High Altitude & Sea Level THEY CAME OUT PERFECT!!! PAN: 9 x 13 DOUBLE RECIPE FOR 9 X 13" PAN Cooked Intermal Temperature: 200 Degrees Batter Consistency: LIke a thick cake batter and not the same as a brownie batter as there is nochcooalte in it to thicken it up Ingredients: ● 9 oz (about 2 cups) all-purpose flour HIGH ALTITUDE: Add 2 extra Tbsp. ● 1 tsp baking powder HIGH ALTITUDE: Reduce to ⅛ tsp. ● ½ tsp Kosher salt ● 3 oz unsalted butter, melted and cooled HIGH A

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