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Kay asks: Why do my cupcakes separate from the paper liners? I’ve tried using foil liners with the same results. Please help. Baking S.O.S. says: I have had this problem many times myself. In fact, I addressed this question in an earlier blog post . These are the solutions I have found to be […] Janice says: Good morning. I baked a beautiful apple pie last night to serve to a guest tonight. I realized while the pie was in the oven that I had grabbed the “cumin” spice jar instead of the “cinnamon”! Uggg! I tasted the pie this morning and it’s not bad, but I would be […] Amy asks: How do I make a pie from an actual pumpkin? Baking S.O.S. says: An “actual” pumpkin? What’s THAT?! I always use canned pumpkin because of the convenience factor–it saves so much time 🙂 What I DO know is that you cannot use the large jack-o-lantern variety of pumpkins to make pie. . . […]
docked pie crust up close Originally uploaded by chefrb
Docked pie crust Originally uploaded by chefrb Poking holes in the pie crust with a fork prior to baking allows steam to escape and prevents the crust from bubbling up as it bakes. This is called “docking” the dough. […]
Blind baking a pie crust Originally uploaded by chefrb To “blind bake” a pie crust–which is baking the crust without any filling in it–first dock the dough. Then line the pie crust with parchment paper and fill with dried beans. This help weigh the crust […] Never-Fail Pie Crust From the “Bentley Farm Cookbook” by Virginia Williams Bentley Yield: enough pastry for a 9-inch one-crust pie (double recipe for a 2-crust pie) Ingredients: 2 C. all-purpose flour 1 tsp. salt ½ C. vegetable oil ¼ C. cold […]
Apple, cranberry & pecan galette Originally uploaded by chefrb What do you do when you have extra galette dough left over? Make dessert, of course!
Roasted Vegetable Galette: the finished product Originally uploaded by chefrb This is one of our favorites: a savory rustic tart made with buttery galette dough and filled with roasted vegetables. Delicious! […]
Roasted Vegetable Galette: Step 2 Originally uploaded by chefrb Fold the edges up over the filling, allowing some of the vegetables to show through. Brush with an egg wash (egg & milk mixture). Bake at 400 degrees Farenheit for 45 minutes or until golden, brown […] |