Baking Chefs

Ingredients & Directions FILLING 1 lb Rhubarb, sliced Water 4 oz Sugar -PASTRY- 8 oz Flour 1 oz Sugar Pinch mixed spice 4 oz Fat 1 ts Cinnamon Water Line a plate or shallow tin with half the pastry. Fill with fruit, cover with sugar and add a little water. Cover with the rest of […]

Ingredients & Directions 15 oz Refrigerated pie crusts; -ready to bake 4 Golden Delicious apples 3 tb Sugar 1/8 ts Ground cinnamon 1/4 c Apricot jam ———————NUTRITIONAL INFORMATION/SERV——————— x 287 calories x 3 g protein x 42 g carbohydrate x 13 g fat x 0 cholesterol x 347 mg sodium 1. Let pie crusts stand […]

Ingredients & Directions 8 oz Tart pastry dough (I used -commercial puff pastry -dough) 3 oz Spinach; trimmed 1 Egg 2/3 c Heavy cream 3/4 c Freshly grated Emmenthaler -cheese (swiss cheese) 1/4 ts Freshly grated nutmeg Salt and freshly gound -pepper 3 oz Roquefort cheese; crumbled 2 tb Pine nuts Prepare the dough and […]

Ingredients & Directions : Dough: 1/4 c granulated sugar 1 c flour 1/4 ts salt 1/8 ts baking powder 8 TB unsalted butter, cut into : tblp pieces, — very cold 1 egg mixed with 1 teaspoon : water In a food processor, combine the sugar, flour, salt, baking powder. When well combined, add the […]

Ingredients & Directions –part 2 – the recipe– –BRIOCHE DOUGH– 11 oz Flour 1 ts Salt 1 oz Sugar 3 Eggs 4 oz Butter 1/2 oz Dry yeast 1 tb Lukewarm milk 1 Egg yolk (for glazing the – Top of the Brioche 1 Baker’s crystallized sugar – (or Sliced Almonds) –PASTRY CREAM– 1 qt […]

Ingredients & Directions : Red currant jelly 1 pt strawberries, rinsed, hulled : dried and thinly sliced : Whole small strawberries, : raspberries, blu — sliced : ban : Whipped cream, lemon curd or : confectioner’s sugar (or al To make a topping that simulates a fruit tart gently warm the red currant jelly in […]

Ingredients & Directions See part 2 for recipe Recipe by: Author Unknown This Tarte Tropezienne recipe is not my original creation. It’s based on a recipe in a cookbook entitled La table d’un Proven?al by Mr. Guy Gedda, a noted authority on proven?al cuisine, and incorporates some adaptations we’ve made to accommodate our own tastes. […]

Ingredients & Directions 1 c All-purpose flour 1 ds Salt 1 ts Sugar 1 Stick of butter, COLD 6 tb Cold heavy cream or Whipping cream This recipe can be used for pies, tarts, cheesecake or quiche. It makes a nice flaky shell. Place 1 cup of flour in a bowl with a little salt […]

Ingredients & Directions Pastry 1/3 c Old fashioned oats 2 tb Sugar 1 1/4 c Flour 1/8 ts Salt 1/2 c Unsalted butter, chilled; -cut in 1/2″ pieces 4 tb Ice water Filling 6 tb Unsalted butter 1/3 c Sugar 1/3 c Brown sugar; packed 1 3/4 ts Lemon peel; grated 2 1/2 lb Golden […]

Ingredients & Directions 1 tb Active dry yeast 2 1/2 c Warm water 2 1/2 c White flour, preferably -unbleached Let yeast dissolve in 1/2 cup warm water in a pottery or glass bowl, then stir in flour and 2 cups warm water; mix well. Pour into plastic, glass, or crockery container, cover, and let […]