Baking Chefs

Ingredients & Directions 4 c Lukewarm water 1 pk Activated dry yeast 1 tb Vinegar; very important 1/4 c Sugar 5 c Unbleached flour Date: Fri, 29 Mar 1996 08:42:38 +0000 From: “Dick Tennant” dtennant@spectra.net Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast and let it dissolve. […]

Ingredients & Directions 5 dl Brewed hot strong black tea – such as Earl Grey (*) 1 lb Prunes; pitted 35 g Whole almonds; unblanched 1 Egg; lightly beaten 5 tb Granulated sugar 2 tb Plum eau-de-vie; or brandy 1 7/8 dl Heavy cream 1 Flaky sweet pastry shell – partially baked and cooled 1 […]

Ingredients & Directions Fresh; clean grapes Flour Water Date: Fri, 29 Mar 1996 21:00:23 -0800 From: Joyce Verkerk joycverk@mars.ark.com Take a generous handful of grapes and crush them slightly. Place in non-metallic container with an equivalent amount of both flour and water. Let it sit covered with a loose cloth on the counter checking two […]

Ingredients & Directions : Pastry: 3 c flour 12 TB sweet unsalted butter, — : melted and liquid 1/4 c sugar 2 extra lg eggs 12 ripe figs 8 oz Prosciutto di Parma, — : sliced paper thin 1 ts fennel salad 2 oz extra virgin olive oil Preheat oven to 400 F. Butter a […]

Ingredients & Directions 2 c Flour 2 1/2 c Tepid water 1/2 lb Stemmed red grapes Starter from Julia Child’s Cooking with the Master Chef’s Cookbook wrap grapes in one yard washed cheesecloth and crush. Mix flour and water. Add grapes in cheesecloth bag….(Do all this in a crockery bowl or stainless steel pot or […]

Ingredients & Directions Pastry 1 1/2 c Flour 1/2 ts Baking powder 1/3 c Cold ice water 1/2 ts Salt 1/2 c Shortening ———————–FILLING FOR BUTTER TARTS———————– 1 Beaten egg 1/3 c Butter or margarine, melted -(butter is best of course) 1 c Brown sugar 2 tb Milk 1 ts Vanilla 1/2 c Raisins 1 […]

Ingredients & Directions 3 md Potatoes; peeled and cubed 1 qt Water 1 3/4 c Flour 1 tb Sugar 1 tb Salt 1 pk Dry yeast 2 1/2 c Potato water Recipe by: FWDS07A Patricia Dwigans Cook approximately 3 med potatoes in water until tender. Drain, reserving liquid. Use potatoes in a favorite recipe. In […]

Ingredients & Directions —— How to dry and restart a culture from dadams@cray.com (David Adams) Drying: For long term culture storage, store your culture in dried powder form. Ed Woods book doesn’t tell you how to do this right out, but I sort of discovered it on my own. Actually I believe it is an […]

Ingredients & Directions -NORMA WRENN (NPXR56B) 1 pk Dry yeast 4 c -warm water 2 tb Sugar 4 c Flour 1 Potato; raw quartered Here is a recipe from Texas Highways Cookbook. Dissolve yeast in warm water; and then mix all ingredients in a 1-gallon crock. (Do not use metal container) Cover with a close-fitting […]

Ingredients & Directions 1 1/2 c Sourdough starter 1 1/2 c Flour 1 c Skim milk; warm Remove the sourdough starter from the refrigerator and allow it to reach room temperature ( about 6 hours).Place 1 1/2 cups of starter in a 2 quart mixing bowl. Put the rest of the starter back in the […]