Cookies, Cakes, and Pastries
Mmmm.... sweets!
Caramel squares
Hello, bakers,
I was in Ireland a couple of weeks ago, where the caramel squares are available everywhere. We had one very memorable variation, which had a rather dry filling, almost like a peanut butter filling texture, but without the peanutbutter, I think. All the other varieties had gooey caramel. For those who have never had them, they are a shortbread base with a layer of caramel over them, topped with melted chocolate.
Very delicious, and having come home to make the gooey variety, I would like to find the dry kind. Anyone have a recipe?
Thank you!
A Raspberry Tart
ultrasoft sponge cake help?
Hi,
I recently tried a slice of my acquaintance's sponge cake which was perfect in texture and taste. It looks simiilar to this:
http://www.wretch.cc/album/show.php?i=wangwaha&b=1&f=1870999365.jpg&p=20
I've been trying different chiffon recipes to get the same effect, but had not been successful. My trial chiffons tend to be more airy and not as fine.
Does anyone have tips on how to get such ultrasoft, fine textured cake?
Thanks,
Why does my meringue weep? Part II
I'm really sorry but I can't see past my last post on the original thread. I live in the sticks and all we can get out here is dial-up and I'm lucky to get that.
Why does my meringue weep?
It’s a very small problem but I wish I knew how to make it stop. If anyone knows I would appreciate any help I can get.
Butter biscuits losing thier shape!
I attempted the Butter biscuits from 'The Bread Bible' by Rose Levy Beranbaum and followed the recipe to the letter. It tasted wonderful but the biscuits lose thier shape on baking. Then tend to spread sideways and also bend a bit. Any ideas on what I am doing wrong?
King Arthur's Noon Rogani Bread
Here's my take on a wonderful, simple and impressive spiral bread: http://gaaarp.wordpress.com/2010/07/11/noon-rogani-aka-cinnamon-turban-bread/
Red White and Blue Shortbreads
Made these for my Blog for the 4th and they turned out great! Just wanted to share the tasty love. The shortbreds were lovely and flakey and just right. This is the best recipe I have ever used. It is slightly adapted from one I found in a southern living cookbook, but I used less butter.
http://bolognatobolognese.blogspot.com/2010/07/red-white-and-blue-shortcake.html
Enjoy!
Shannon
European recipes
frequently list '1 packet of vanilla sugar'
Can anyone give a weight or volume measure for 1 packet, please?
Patsy