Pretzel-bread dough can be used for a variety of sandwiches, including sliders, burgers or hot dogs or brats. Or shape the dough into breadsticks. Whatever you pick, the results will be delightfully delicious.
When making the filling of a meringue pie, bring ingredients to a boil. Stir constantly and briskly to avoid forming lumps.
For a lofty and stable pompadour atop your pie, add a paste of cornstarch and water, cooked until thickened.
Mary Thorpe-Mease, left, in the front sunroom of her family home that Margaret Thorpe Richards is selling.
The making of a Valentine's cake. Frosting, step 1: If you use
vanilla bean paste, the tiny vanilla seeds will be visible in the
frosting. If you don't like that look, use plain vanilla
This is a cake for those who care enough to fuss. Even better,
it's a cake for those who want the object of their fussing to think
that countless hours, hand cramps and a certain head-over-heels
giddiness went into making such a Valentine's Day dessert. The
truth - shhhh - is that it's not s…
The making of a Valentine's cake. Frosting, step 2: Add food
coloring or gel in increasing amounts.
The making of a Valentine's cake. Frosting, step 3: You should
end up with four graduated shades of frosting.
The making of a Valentine's cake. Assembly, step 1: Food
coloring makes three shades of cake , with the fourth layer left
The making of a Valentine's cake. Assembly, step 2: The darkest
layer is anchored with a dab of frosting.
The making of a Valentine's cake. Assembly, step 3: Top the
bottom layers with the lighter layers, using an offset spatula to
spread frosting inbetween.
The making of a Valentine's cake. Assembly, step 4: A thin layer
of frosting seals in crumbs, so nothing mars the rosettes.
The making of a Valentine's cake. Assembly, step 5: Pipe
rosettes in a tight circular motion, moving from dark to light. A
plastic sandwich bag may double as a pastry bag; clip a corner and
insert the frosting tip.
The finished cake is sure to impress.
This colorful cake is a perfect dessert for a Valentine's Day
Celery is too light. A cheese ball, too heavy. But French
pastry, gougères, is just right for whetting appetites before a
The shell-shaped tea cakes called madeleines are popping up all over. The cakes are lightly dusted with confectioner's sugar and served warm.
On the 2010 spring menu: almond cake with rhubarb-strawberry sauce.
Sift powdered sugar onto the top of the puff and garnish with the remaining raspberries to finish the tempting raspberry cream puffs.