This Is What You Need 170 g Self-raising Flour 0r plain flour with a tsp of baking powder 115 g Butter/Margarine – at room temperature and soft. 170 g Sugar 3 medium Eggs 2 tbsp Milk 2 Lemon – zested and juiced. 110g Sugar This Is What You Do 1. Pre-heat your oven to 180°c…
What Can You Use to Substitute an Egg?
Eggs are a key ingredient in many recipes but that doesn’t mean you can’t bake those cookies or make those pancakes if you’ve run out or can’t have them due to dietary restrictions such as allergies or veganism. While they may not work for recipes where eggs are the main ingredient, there are plenty of easy ingredient…
Baking With Honey: How to Use This Natural Form of Sugar in Your Recipes
Maybe you remember sitting in grandma’s kitchen when you were little and seeing the little honey bear sitting by her coffee pot, or maybe you’ve been reading about how the honeybees are in danger of going extinct. Something else you may have noticed is how popular it is to substitute honey in recipes when sugar is called…
The Family Table: The Ultimate Butter Nut Rolls, Perfected From Baba to Father to Friend
Submitted by Mary Lou Young, North Carolina This delicious nut roll pastry was almost always present in my grandmother’s home when we visited on Sunday afternoons. My grandparents, Mary and John Stofan, came from what was Austria-Hungary through Ellis Island at the ages of 16 and 17, fleeing from what was the beginnings of a…
Goat Cheese Soufflés With Mustard Sauce
Don’t be afraid of making a soufflé; it is really not difficult, just a little temperamental (and we all have experience dealing with that!). Start by making the base, which is a cheesy béchamel with egg yolks, cheese, milk, and a touch of flour. I use goat cheese, as I love its tang and creaminess,…
Strawberry Crumble
So easy to make and so aromatic, this strawberry crumble will imbue your kitchen with the fresh flavors and colors of early spring. It’s delicious served right out of the oven or at room temperature, with vanilla ice cream or a dollop of orange-scented whipped cream. The crumble topping is made with rolled oats, butter,…
All About the Butter: How to Make Bakery-Worthy French Brioche at Home
The French have a passion for brioches, which they seek out at bakery stalls and markets, and occasionally make at home. The soft, pillowy bread is a favorite for breakfast, enjoyed with butter and jam, and for the traditional goûter (mid-afternoon snack), with one or two squares of chocolate. Making brioche for Easter morning is…
Need a Quick Bite? Making Banana Bread Doesn’t Require a Huge Time Commitment
I love banana bread, especially with chopped nuts and chocolate chips! It’s so good hot out of the oven or even sliced and toasted with butter the next day. It’s a dangerous thing to have on the counter; I can’t help saying, “Just one more slice.” Banana bread is considered a “quick bread.” There’s no…
Blender Apple Tart
Can you resist a blender tart? I know I can’t. This is the easiest to make and most delicious apple tart. It’s better served chilled, so make it in the morning or even the day before to let the flavors develop and settle. Serve it with a drizzle of heavy cream, orange-scented whipped cream, or…
Angel Food Cake
Angel food cake is the first thing I remember baking with my mom. She showed me how to separate the eggs, then whip the whites and fold in the flour. As soon as the cake cooled enough to eat, we’d take turns tearing pieces off and shoving the still-warm, light-as-a-feather cake into our mouths. As…
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