Baking Chefs

Ingredients & Directions 2 c Flour 2 c Warm water 1 pk Yeast Combine all ingredients-mix well-cover and let stand 8-10 hours. Place 1/2 cup of this in refrigerator. Remainder can be used to bake. Remove from refrigerator, add 2 cups flour, 2 cups warm water. Repeat above. From Linda’s recipe file. M.Diehl1 on Genie […]

Ingredients & Directions 2 Potatoes; (50-count) 2 Ears corn; cut off the cob 1 Shallot; diced in small ; pieces 2 Strips applewood smoked -bacon; diced in small ; pieces 3 lg Leaves sweet basil; thinly -sliced 1 ts Fresh thyme 1/2 tb Garlic; pureed 1 Whole egg 1 1/2 c Heavy cream 3 oz […]

Ingredients & Directions STARTER 1 tb Yeast 2 c Warm water (90F) 1 tb Sugar 1/2 c Warm Water (100F) 2 c Flour 2 ts Salt -BREAD- 1 tb Butter 1/2 ts Baking soda Flour 2 c Starter 1 ts Sugar STARTER: Dissolve yeast in first quantity of water. Put in a non-metallic container (crock, […]

Ingredients & Directions 1 pk Cream cheese; softened, 8 -oz. 1/4 c Packed brown sugar 1 pk Graham cracker tart shells; -6 2 c Blueberries; fresh, divided 3 tb Sugar 1 ts Lemon juice; fresh 1 ts Lemon peel; grated In a bowl, mash 3 T. blueberries with sugar, lemon juice and peel. Add remaining […]

Ingredients & Directions -MARY GEORGE (GVJN88B) 2 c Skim milk 2 c Bread flour 1 pk Yeast Place milk in a glass container and allow to stand at room temperature for 24 hours. Stir in flour and yeast. Leave uncovered in a warm place for 2-5 days, depending on how long it takes it to […]

Ingredients & Directions -PASTRY- 225 g Plain flour 175 g Butter 1 pn Salt 2 ts Icing sugar A little beaten egg or egg -yolk and water ; to bind APRICOT GLAZE 6 tb Apricot jam Freshly squeezed lemon juice FILLING 8 Fresh apricots; up to 10 2 lg Or 3 small eggs 2 tb […]

Ingredients & Directions 3 c Unbleached all-purpose Flour, divided 1 ts Active dry yeast 2 c Hot (120F to 130F) water 1 c Lukewarm (100F) water SOURDOUGH STARTER Yield : Approximately 4 cups Difficulty: (one chocolate kiss, or easy) Prepartion: 10 minutes Allow at least 4 days for the starter to ferment before using. “Day […]

Ingredients & Directions 120 g Flour 1 tb Icing sugar; (15 g.) 4 tb Chilled butter; (60 g.) 1 Egg -FOR THE TART- 600 g Cooking apples 125 g Apricot jam 50 g Walnuts 25 g Raisins 1/4 ts Cinnamon powder; (1 g.) 2 ts Cherry wine; (10 ml.) SIEVE the flour along with the […]

Ingredients & Directions 1 c Milk 1 c Unbleached Flour Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters […]

Ingredients & Directions 3 oz Almond paste 1/3 c Granulated sugar 1/2 c Butter softened to room -temperature 2 Eggs 3/4 c Hazelnuts; roasted and -ground 1 ts Vanilla 1 Prepared 9 inch tart shell 1/2 c Chocolate; melted 4 Firm-ripe USA Anjou pears; -peeled, cored, and Sliced about 1/4 inch thick 1 Lemon; juiced […]