GreatGrub - baking

Yogurt Cake

hester — Mon, 22 Oct 2007 20:59:26 -0400

A very yummy cake from the heart of South Africa.

Pluot Coffee Cake

Charlotte — Mon, 23 Jul 2007 02:58:21 -0400

A pluot is a cross between a plum and an apricot…It has a cranberry-blackberry-ish color…with a sweet, slightly tart taste. This recipe is a variation on Nick Malgieri’s Apricot …

Lavender Shortbread

Charlotte — Tue, 26 Jun 2007 12:35:35 -0400

If you grow lavender at home, you probably bake with it too. Here’s a good recipe for lavender shortbread. (Note: To optimize aesthetics, best to use a large-grained sugar for the …

Go-Board Cookies

Charlotte — Sun, 10 Jun 2007 12:27:07 -0400

If you’re looking for something to bake for Father’s Day this Sunday…these cookies present really well. Happy Father’s Day, everbody. “Go” is a traditional board game played in a lot of …

Creme Caramel

Charlotte — Tue, 05 Jun 2007 03:29:40 -0400

Creme caramel, or flan, is supposed to sit in the refrigerator overnight before any unmolding/serving/eating can begin. Refrigeration causes the caramel to harden/solidify and allows the custard to …

Chocolate Glaze (for plating and decoration)

Charlotte — Thu, 31 May 2007 03:16:59 -0400

Have you ever wanted to drizzle chocolate sauce on a white dessert plate just for decoration? Then, try this recipe. I used this glaze to decorate the dessert I made in class, Gateau Paris-Brest …

Pate a Choux

Charlotte — Mon, 21 May 2007 02:22:11 -0400

Pate a choux is a light pastry dough used to make sweet things (eg, cream puffs, eclairs, and profiteroles), as well as savory foods (eg, gougere). A photo of my finished product, cream puff, is …

Mille Feuille

Charlotte — Sun, 06 May 2007 13:32:20 -0400

Mille Feuille is French for “a thousand layers”. A photo of my finished product is shown at right. (Not quite a thousand layers but I tried…)

Kaiser roll

John — Mon, 16 Apr 2007 20:53:13 -0400

For over-stuffed sandwiches or hamburgers, these are the perfect rolls. Their crisp outside texture and soft interior will make them one of your favorites. This recipe will make 4 large (5-6 inches), …

Self-Rising Flour Subsititute

Wed, 31 Jan 2007 13:25:05 -0500

If a recipe calls for self-rising flour but you only have the old-fashioned standard issue flour, don’t fret. You can make your own. It’s simple. For each cup of all-purpose flour, add 1 …