I made my first apple galette today. It’s like a pie without the pie dish. The pastry goes flat on a baking stone or sheet. Then you add the filling and pull up the sides.
I’ve seen a number of recipes for this kind of dessert. It seems a little easier than a pie, because of the single crust.
Jonathan or Braeburn apples are a good choice for this recipe, though any good baking apple will do. I like to use apples with a flavor balance between sweet and tart, and texture on the firm side. I taste them, too, . . . → Read More: Simple Dessert – Apple Galette
Not my grandma, but Chef Lynn Miller’s grandmother’s banana bread.
In my family, we have some recipe books that belonged to one grandma. The other was notorious for being, shall we say, a less than optimal cook.
Yet there is a deep food heritage in my family. The oldest recipes are based on German roots. The newer foods became favorites based on experiments with newer products, such as Jell-O, which became popular once home refrigerators became more common.
The list includes lots of Christmas cookies, lemon jello, smoked goose, candied apples, deviled eggs, potato pancakes, homemade applesauce, and what we . . . → Read More: Grandma Ogden Banana Bread
Once you’ve made your baked goods, it’s time to eat them!
Serving breads, rolls, muffins and other baked goods to family and friends is satisfying and enjoyable. What should you know about serving them at the table (if you can resist long enough)?
Many dinnerware sets include serving pieces designed for bringing breads to the table. Bread and cracker trays are long and narrow. Some product lines include metal or earthenware pieces which are oblong, even those where the other pieces are fine china.
Serving bowls that go with your dinnerware (round or oblong) can also be used, as . . . → Read More: Earth Day Baking Part 7: Serving Baked Goods
This yeast bread is fun as an introduction to baking, both to make and to eat. Let the butter cool, at the point you are rolling the dough into balls, and the kids can help make this one, too.
Monkey Bread Recipe
Sweet bread recipes like this are also called bubble bread, because you form it into balls before the second rising. When you eat it, the pieces pull apart easily. Fun to make and delicious to eat, for young and old alike.
1 c. milk, scalded 1/2 c. sugar 1 t. salt 2 pkg. yeast 2 . . . → Read More: Earth Day Baking Part 6: Monkey Bread is an Old Time Favorite
Blueberry muffins are ever popular. Other recipes include banana raisin, apple, cranberry and many other variations.
Muffins may seem intimidating, but following a few simple techniques will help you create home baked success. Baking them at home can help you save money, eat healthier because you control the ingredients, and provide a chance to experiment and tweak recipes to suit your situation.
And making your own muffins will add baking skills to your repertoire, and you get to eat the flavorful results.
Simple tips for baking muffins:
In addition to the Quick Bread Tips in Part 1: Make . . . → Read More: Earth Day Baking Part 3: Bake Muffins at Home
Time to get out your mixing bowls and loaf baking pans. Assemble your ingredients and roll up your sleeves. You are not far away from that wonderful home baking aroma, and the tasty results of your work.
Pineapple Raisin Quick Bread
A simple recipe with popular ingredients. This bread is flavorful for breakfast, snacks or lunches.
2 c. all-purpose flour 2 t. baking powder 1/2 t. baking soda 1/2 t. salt 1/2 c. firmly packed brown sugar 1 egg, well beaten 1 c. sour cream 1 c. crushed pineapple, including juice 1 c. raisins 1/3 c. melted . . . → Read More: Earth Day Baking Part 2: Pineapple Raisin Quick Bread Recipe
Quick breads are an easy introduction to the world of home baking. Homemade breads are delicious and economical. These breads usually include fruit or nuts. They are especially good to pack in lunches, or enjoy with a hot cup of tea or coffee, or a cold glass of milk for an afternoon snack.
By definition, a quick bread rises through the chemistry of ingredients like baking powder or soda (or a combination) – and their interaction with acidic ingredients like milk (contains lactic acid) – instead of yeast. We’ll get to yeast breads later in this series.
You do . . . → Read More: Earth Day Baking Part 1: Quick Breads
Earth Day is April 22, and in 2010 celebrates its 40th anniversary. It has expanded to Earth Awareness Week, which we like, because a week gives time to add something new to your “green living” skills and activities at home.
In this series, we suggest baking at home as something to do to celebrate Earth Day. If you are not already a home baker, this is a new skill with ongoing usefulness, a way to help make the Earth a greener place. Wholesome food, made at home from basic ingredients, can help you and your family eat healthier, save . . . → Read More: Celebrate Earth Day with Home Baking
Bag two birds with one stone: eat at home more, and enjoy an easy to make, moist chocolate cake at the same time. How can you go wrong?
Baking at home can help you save money, eat healthier because you control the ingredients, and provide a chance to experiment and tweak recipes to suit your situation.
If cake is a family favorite, learning to bake a simple snack cake can be a good place to start.
Follow the link to the recipe for my favorite chocolate cake recipe, which also includes an easy cooked chocolate frosting. Make this in . . . → Read More: Snack cake: get started with home baking