By Gina Greifenstein
The fast & effortless sequence gains small, compact cookbooks, emphasizing everyday--quick and practical--cooking. available materials are used to supply mouthwatering and visually attractive dishes for day-by-day food. The books function modern content material. Well-designed layouts, and lovely colour images all through. an invaluable desk leads each one e-book, doubling as either a desk of contents and recipe description. info resembling variety of energy, recipes with huge parts, take-along foodstuff, quickly recipes, and ultra-simple recipes, are highlighted. worthwhile tricks and cooking information punctuate the textual content supplying brilliant thoughts for daily consuming. 50 effortless palate-pleasers from one uncomplicated batter render truffles for each celebration. This speedy & effortless publication presents readers with clean adorning rules and choices to conventional frosting. even if you wish a espresso cake for a mid-morning pick-me-up, or a showstopper for a proper amassing, 1 Batter, 50 muffins presents considerable rules for all.
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Additional info for 1 Batter - 50 Cakes: Baking to Fit Your Every Occasion (Quick & Easy (Silverback))
When making pie for myself, it’s the recipe I lean on like an old friend. Makes 1 double crust 2½ cups flour 1 tablespoon sugar 1 teaspoon salt 1 cup (2 sticks) well-chilled unsalted butter 1. Fill a spouted liquid measuring cup with about 1½ cups of water, plop in some ice cubes, and place it in the freezer while you prepare the next steps of the recipe. The idea is to have more water than you need for the recipe (which will probably use ½ cup or less) at a very cold temperature, not to actually freeze the water or use all 1½ cups in the dough.
You can serve it in wedges with whipped cream, crème fraîche, or ice cream on the side. Or, as I prefer it, by its beautiful lonesome. HOW TO MAKE A GALETTE A galette is a free-form, rustic pastry made of all the same parts as pie—crust, ﬁlling—but folded instead of shaped and crimped, giving it a ruﬄed look and cool attitude. You can ﬁll it with anything—roasted vegetables, peaches, apples, plums—if it sounds like a good idea, it probably is. With a few minor changes, detailed below, any of the fruit pies in this book can be converted into galettes.
When that happens, there’s nothing to be done. Take the pie out of the oven before the crust burns and let it cool before cutting it. The juices may spill all over the plate, ruining the aesthetic eﬀect of the “perfect” pie, but the crust and fruit will still be delicious. Only a fool would refuse a slice. HOW TO BAKE BLIND “Blind” baking means bake the crust bare, without ﬁlling. Handy for custard, chiﬀon, and fresh fruit pies that don’t belong anywhere near an oven but need a sturdy crust to stretch out in.
1 Batter - 50 Cakes: Baking to Fit Your Every Occasion (Quick & Easy (Silverback)) by Gina Greifenstein