(yields 2 quarts) Original Recipe: Cuisinart® Instruction and Recipe Booklet for the CIM-60PCC Series Ingredients 4 cups red raspberries (thawed, if frozen) 1 cup sugar 2 ¼ cups half-and-half, divided 6 large egg yolks ¼ cup skim milk powder 1 cup heavy cream 2 tsp vanilla Method Purée the raspberries in a food...
Rating: 4/5 Shirley O. Corriher, CookWise: The Secrets of Cooking Revealed (New York: William Marrow, 2011). I thought BakeWise was a much better book. Not only does this book (which was written before BakeWise, I’ll grant) spend half the book talking about baking, I think the book could have been better organized as...
Rating: 4/5 Susan G. Purdy, Pie in the Sky: Successful Baking at High Altitudes; 100 Cakes, Pies, Cookies, Breads, and Pastries Home-Tested for Baking at Sea Level, 3000, 5000, 70000, and 10000 feet (and Anywhere in Between) (New York: William Morrow, 2005). If you bake, and you live above 3000 feet, then this book is...
Rating: 5/5 Wayne Gisslen, Professional Baking, 5th ed. (New Jersey: John Wiley & Sons, 2009). I love this book! This is a textbook used in cooking schools. It’s perfect if you really want to learn how baking works from the ground up. I love, love, love it! Not only does it have all the standard recipes, it goes...
Rating: 5/5 Shirley O. Corriher, BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes (New York: Scribner, 2008). Awesome, awesome, awesome! Corriher goes through all the main categories of baking: cakes, meringues, pies, cookies, and breads. She goes through all the ingredients, the...
Original Recipe: http://gracessweetlife.com/2012/06/mississippi-mud-pie-best-chocolate-cake-pie/ Well this is my last baking experiment until we move into the new house. I’ve been packing the pounds back on. Once we’re in the new place, we’re going to move to a weekend-only baking schedule. (Yeah, right. We’ll see.)...
Original Recipe: http://www.joyofbaking.com/biscotti/ChocolateHazelnutBiscotti.html Well, you really should have a stand mixer to get the dough the right consistency. I also didn’t flatten my logs enough, so they didn’t cook all the way through. The final product was bitter, but I think that’s because of the nuts. I...
Original Recipe: http://foododelmundo.com/2009/11/15/quiche-with-a-perfect-crust/ I’ve made quiche before, but I didn’t want to buy pre-made shells this time, so I found this recipe and gave it a try. It worked out really well! Two cups of liquid is too much. One and a half is plenty. I used Swiss Gruyère cheese, which...
Original recipes: http://gracessweetlife.com/2010/12/vanilla-coconut-panna-cotta-with-pomegranate-jelly/ combined with http://gracessweetlife.com/2011/03/strawberry-shortcake-trifle/ I didn’t have any pomegranate juice, and I wasn’t in the mood to make an angel food cake, so I combined the two recipes and made the...
Original recipe: http://gracessweetlife.com/2011/05/milk-chocolate-panna-cotta-with-port-cherry-sauce/ This was my first panna cotta. I didn’t have milk chocolate, so I had to use bittersweet with some added sugar (1/3 cup instead of 1/4 cup). Ultimately, it would taste much better with milk chocolate. It still tasted...