Posts by Friday Baking Project
Ginger Pear-Cranberry Streusel Pie
I was looking for a new and unique Thanksgiving pie recipe when I came across this Ginger Pear-Cranberry Streusel Pie in a book from the chefs at America’s Test Kitchen. These are the people who will try a recipe twenty times to get it right. And, in this case, they did! The two fall fruits…
Read MoreGinger Pear-Cranberry Streusel Pie
PRINT Ginger Pear-Cranberry Streusel Pie Yield: 1 9” Pie # of Servings: 8 to 10 Difficulty: Moderate Ingredients: 1 recipe Pate Brisée Pears 3 lb (1.4 kg) pears, Bartlett of Bosc, ripe but firm 2 tbl (.9 oz / 26 g) sugar Streusel Topping ¾ cup (3.75 oz / 106 g) all-purpose flour ¼…
Read MoreIndividual Apple Galettes
Fruit galettes have so much going for them — they’re easy to make, have a rustic charm, and can be any size or shape you desire. Turning last year’s Apple Galette into these delightful Individual Apple Galettes is simply a matter of rolling out the pastry dough, cutting it into small circles, adding the filling,…
Read MoreIndividual Apple Galettes
PRINT Individual Apple Galettes Yield: 3 galettes #of Servings: 3 Method: Basic Fruit Pie Ingredients1 recipe Pate Brisée Filling: ¼ cup (1.75 oz / 51 g) sugar3 tbl (.8 oz / 22 g) ground almonds3 tbl (1.1 oz / 31 g) all-purpose flour 6 ½ cups apple slices, from approximately 5 to 6 apples.1 tbl fresh…
Read MoreBee Sting Cake (Bienenstich)
Bee Sting Cake, or Bienenstich in German, is a unique and absolutely delicious cake made from sweet yeast dough topped with caramelized almonds. After baking, the cake is split in half and filled with a custard filling. I first experienced Bee Sting Cake while working at Patisserie Conversation in Philadelphia, where it was made using…
Read MoreBirthday Cake
The one thing that remains part of our birthday celebrations as we progress through life is a cake. And a homemade version is a special, personal, gift to the birthday person. Whether a simple American layer cake or an elaborate version such as the one here, it sends the same message of love. This version…
Read MoreButtermilk Waffles
PRINT Buttermilk Waffles Yield: 4 waffles # of Servings: 4 Difficulty: Easy Ingredients 1 cup (4.65 oz / 132 g) all-purpose flour1 tsp baking powder¼ tsp baking soda¼ tsp salt 1 egg, room temperature1 cup buttermilk, room temperature5 tbl (2.5 oz / 71 g) butter, melted, but not hot Maple syrup, as needed Fresh berries,…
Read MoreButtermilk Waffles
These Buttermilk Waffles are the very essence of a waffle – crispy on the outside, and soft and tender on the inside. With good strong coffee, and some fresh seasonal berries, they make a superb weekend breakfast.A Belgian Waffle maker is preferred, as the deep grooves are a perfect vessel for the syrup and the…
Read MoreOrange Currant Scones
PRINT Orange Currant Scones Yield: 8 to 10 scones # of Servings: 8 Method: Biscuit Difficulty: Easy Ingredients 2 cups (9.3 oz / 264 g) all-purpose flour½ cup (1.75 oz / 49 g) granulated sugar1 tbl (.50 oz / 14 g) baking powder1¼ tsp salt 4 tbl (2 oz / 57 g) unsalted butter, cold,…
Read MoreOrange Currant Scones
These scones were a constant at the Chilmark Epicure stand at the West Tisbury Farmers Market in early 1990’s along with jars of homemade jam, brandied cherries, and vanilla bean peaches. The scones, in cellophane bags tied with raffia would be gone within an hour after opening. This is an easy to make recipe that…
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