This is an easy version of pastry cream. Rather than being a traditional approach (most use cornstarch and a different cooking procedure), this version more closely resembles the filling used for cream pies. This recipe will fill one small 5 inch tart. You can double or triple the recipe to fill one large tart or ...[ get the full recipe ]
I made both the plain and chocolate versions of these cookies for Valentine's day. The nutmeg makes these cookies special, so don't forget it, and while the icing is optional, it sure is good! Enjoy! Cookie Ingredients 2 1/4 cups flour 1 1/2 tsp. baking powder 1/4 cup butter, room temperature 1/4 cup shortening ...[ get the full recipe ]
These biscuits can be formed to look like traditional rolled biscuits (top picture) or can be made as drop biscuits (bottom picture). Ingredients 1 cup flour plus extra flour for sprinkling on the work surface 2 Tbsp. unsalted butter, cut into small pieces 1 Tbsp. vegetable shortening, cut into small pieces 1/8 tsp. baking soda 1 ...[ get the full recipe ]
If you use a popover pan, this recipe will make 5-6 popovers depending on the size. If you are using a muffin pan, it will make more. Ingredients 2 ½ Tbsp. butter, melted 1 cup flour 1/2 tsp. salt 2 eggs, room temperature 1 cup milk, room temperature Instructions Use a pastry brush to ...[ get the full recipe ]
For a detailed description and pictures of the test bake, see the Cooking Blog Ingredients 1 cup plus 2 Tbsp. all-purpose flour 1/4 tsp baking soda 1/2 tsp salt (if you are using salted butter, cut back to 1/4 tsp. salt) 2 1/2 Tbsp. butter (room temperature) 2 1/2 Tbsp. shortening 1/4 cup brown ...[ get the full recipe ]
My favorite pizzas have ultra-thin, crispy crust like one finds in Italy, so I have been experimenting with different crusts for a while now. The secret seems to be using a cracker-type recipe instead of a yeast-based dough. This also has the additional advantage that you don't have to wait for it to rise, so you can ...[ get the full recipe ]
