1 Batter - 50 Cakes: Baking to Fit Your Every Occasion by Gina Greifenstein

By Gina Greifenstein

The short & effortless sequence beneficial properties small, compact cookbooks, emphasizing everyday--quick and practical--cooking. on hand elements are used to provide mouthwatering and visually beautiful dishes for day-by-day nutrients. The books characteristic modern content material. Well-designed layouts, and gorgeous colour images all through. an invaluable desk leads each one booklet, doubling as either a desk of contents and recipe description. details corresponding to variety of energy, recipes with significant parts, take-along meals, quick recipes, and ultra-simple recipes, are highlighted. necessary tricks and cooking counsel punctuate the textual content delivering good innovations for daily consuming. 50 effortless palate-pleasers from one easy batter render brownies for each party. This quickly & effortless e-book presents readers with clean adorning rules and choices to conventional frosting. no matter if you wish a espresso cake for a mid-morning pick-me-up, or a showstopper for a proper accumulating, 1 Batter, 50 muffins offers considerable rules for all.

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Additional resources for 1 Batter - 50 Cakes: Baking to Fit Your Every Occasion (Quick & Easy (Silverback))

Example text

Put the bread in the oven and bake until browned and crusty, about 25 minutes. The bread will rise 1½ to 2 in during baking. Remove from the oven, immediately slide onto wire racks, and let cool completely. Buns, rOlls & sMall BrEaDs You may hear crackling sounds as the bread cools, which is good. The cooled bread will have a firm, but not hard crust. The interior will be moist with holes that vary from tiny to about ¼ in in diameter. Use a serrated knife to slice the bread. The bread can be stored in a paper bag at room temperature for up to 3 days.

Add dried apricot pieces for a chewy, sweet, tart surprise and you have the ideal corn muffin. Kitchen scissors make quick work of cutting the apricots into small pieces. Position a rack in the middle of the oven and preheat to 375°F. Butter six wells (each with 1-cup capacity) in a jumbo muffin tin. METHOD IngredIents > 1 cup fine-grind stone-ground yellow cornmeal > 1 cup unbleached all-purpose flour > 1 tsp baking powder > 1 tsp baking soda > ½ tsp kosher salt > ½ cup whole milk > 6 tbsp unsalted butter, melted > 1 3 cup pure maple syrup > 2 large eggs > ½ cup dried apricots, coarsely chopped > Butter for serving YIeld Makes 6 large muffins MIxIng tIMe 10 minutes BakIng 375°F for about 20 minutes In a medium bowl, stir together the cornmeal, flour, baking powder, baking soda, and salt.

Serve warm. The twists can be baked up to 2 days ahead, covered, and stored at room temperature. To serve, preheat the oven to 250°F and reheat the twists until warm, about 15 minutes. indd 63 page 63 4/12/10 5:03:50 PM Cinnamon Twists When I was growing up in Lakeland, Florida, we would go to Maas Brothers department store in the “big city” of Tampa for an occasional shopping spree. For me, the highlight of the day was lunch in the store’s restaurant, where baskets of cinnamon twists were served.

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