Click here to buy
Fifty well-tested, classic recipes for delicious baked goods include such all-time favorites as coffee cake, peanut butter cookies, zucchini bread, blueberry muffins, and apple pie. 30,000 first printing. Tour.Price: $12.95
Monday, 14 November 2011
The Perfect Recipe Baking Book: 50 Foolproof Recipes for America's Classic Cakes, Pies, Cookies, and More
Click here to buy
Fifty well-tested, classic recipes for delicious baked goods include such all-time favorites as coffee cake, peanut butter cookies, zucchini bread, blueberry muffins, and apple pie. 30,000 first printing. Tour.
The Art and Soul of Baking
Click here to buy
2009 IACP Cookbook Awards Winner!Nominated for a 2009 James Beard Foundation Award.
Sur La Table teamed with pastry chef and baking teacher Cindy Mushet to bring you the ultimate guide to baking. Beautiful photographs and more than 250 easy-to-follow recipes lead you into a world of alluring aromas and light, flaky pastries. Illustrated asides take you step by step through important techniques, from carmelizing sugar to working with croissant dough. Plus, you'll find invaluable information on over 100 ingredients and 50 baker's tools. A true pleasure for anyone who loves to bake.
Each selection of the Gourmet Cookbook Club is handpicked and road-tested by the editors of Gourmet magazine, so readers can cook with confidence, knowing the recipes really do deliver. Online at Gourmet Book Club you can find videos of the authors demonstrating recipes, share your thoughts on the cookbooks in the forums, and learn more about each book's topic.
BENEFITS:
* The ultimate book for bakers.
* Professional tips and tricks are made easy for the home baker.
* Step-by-step techniques of baking.
* 100 photographs, 250 foolproof recipes and variations, and information on over 100 popular baking ingredients and over 50 pieces of baking equipment.
Praise for The Art and Soul of Baking
"...when a baking book in which the recipes perform as flawlessly as they do in The Art and Soul of Baking comes out, we're particularly impressed." --Gourmet magazine, October 2008, Cookbook Club selection
"If you buy just one new baking book this season, make it this one. ...covers everything from essential equipment...and pantry staples to chapters on savory breads, quick breads, tarts, pies, cookies and cakes.... The recipes are exceedingly detailed and include do-ahead tips, notes on equipment needed, advice on storing the finished treats and suggestions for variations." --Associated Press, September 2008
"Mushet's invaluable lessons in ensuring oven accuracy, incorporating butter into dough for layered pastries...and the causes of falling souffles will get novices up to speed.... Those already comfortable with baking will get the most out of the book's 250 recipes, but there are plenty of dishes well within the reach of those new to creme brulee and lemon bar construction, making this a great volume to learn and grow with." --Publishers Weekly, August 2008
"Many elements combine to make a great cookbook, all of which are in The Art and Soul of Baking. ...the book possesses the singular quality that lifts a cookbook above the rest, and that is the ability to inspire. The Art and Soul of Baking inspires." —inmamaskitchen.com
Price: $40.00
Sunday, 13 November 2011
The 2009-2014 World Outlook for Edible Hydrogenated Oils Excluding Baking or Frying Fats
Click here to buy
This econometric study covers the world outlook for edible hydrogenated oils excluding baking or frying fats across more than 200 countries. For each year reported, estimates are given for the latent demand, or potential industry earnings (P.I.E.), for the country in question (in millions of U.S. dollars), the percent share the country is of the region and of the globe. These comparative benchmarks allow the reader to quickly gauge a country vis-à-vis others. Using econometric models which project fundamental economic dynamics within each country and across countries, latent demand estimates are created. This report does not discuss the specific players in the market serving the latent demand, nor specific details at the product level. The study also does not consider short-term cyclicalities that might affect realized sales. The study, therefore, is strategic in nature, taking an aggregate and long-run view, irrespective of the players or products involved. This study does not report actual sales data (which are simply unavailable, in a comparable or consistent manner in virtually all of the 230 countries of the world). This study gives, however, my estimates for the worldwide latent demand, or the P.I.E., for edible hydrogenated oils excluding baking or frying fats. It also shows how the P.I.E. is divided across the world's regional and national markets. For each country, I also show my estimates of how the P.I.E. grows over time (positive or negative growth). In order to make these estimates, a multi-stage methodology was employed that is often taught in courses on international strategic planning at graduate schools of business.Price: $795.00
Gluten-Free Pizza Crust Recipe
I am continuing to be stretched by my own restrictions as well as others who are looking for recipes free of many of the common allergens including eggs and nuts. I wasn't sure how it was going to be replacing the eggs with the flax seed meal. My husband even said he was "scared of this one." He actually thought it was going to taste like cardboard when I told him what the ingredients were.We were all pleasantly surprised. The crust was a bit crispy on the outside and chewy on the inside. It held together very well. And the crust had a very nice flavor, kind of nutty even though I didn't use any nuts. And the last minute idea of adding the roasted butternut squash ended up being a great idea. Not too long ago I never would have thought that you could bake with ground up seeds and nuts and then make things like pizza. If you haven't done this and are on a limited diet, give this recipe a try. You might actually feel like you're eating pizza again!Soak and Dehydrate Seeds first:An important aspect of all recipes that use ground up seeds and nuts is that they should be properly soaked and dehydrated, then ground up. After you have dried the seeds and nuts, you can use a food processor to grind them into a fine flour. My old food processor couldn't do this very well so I ended up using a coffee grinder which works well but can only hold so much at once. I got a new food processor though and hope that it will grind the nuts and seeds up fine enough for flour.As far as I know, flax seeds do not need to be soaked and dehydrated the same way other seeds and nuts do. I recommend soaking, drying and grinding seeds and nuts in large batches. I have a dehydrator that holds many shelves of nuts and seeds so I can do several different kinds at once. If you don't have a dehydrator, just use as many pans of nuts or seeds in your oven as possible. (@ no warmer than 150 F.) Then I usually grind half of each kind to make flour out of them as well as have some whole seeds and nuts for other recipes.Here is the recipe:Gluten free Pizza Crust (grain, egg, nut, gluten, dairy, sugar and yeast free)Ingredients: 1 c ground pumpkin seeds, soaked and dehydrated
1 c ground sunflower seeds, or a little more depending upon consistency, soaked and dehydrated
1 tsp salt
2 Tbsp ground flax meal
6 Tbsp boiling hot water
2 tsp olive oil
1 tsp honey
1/2 tsp garlic powder or 1-2 cloves of fresh pressed garlic
2 tsp total of any of the following: dried parsley, marjoram, oregano and/basilSteps: Preheat oven to 350 degrees. Grind the seeds before measuring out 1 cup each. Combine the flax seed meal and hot water and let sit for 5 minutes. Combine all of the ingredients together in a mixing bowl. I like to knead the dough with my hands until everything is mixed. The dough will be very stiff. Add more flour if dough seems too wet and a little more olive oil if dough seems too dry.
Grease a cookie sheet and sprinkle it with coarsely ground pumpkin seeds. Pat the dough into a ball shape and place it in the middle of the cookie sheet. Beginning in the center and moving outwards, squish the dough flat with your hands. I like to make the edges slightly raised for the pizza dough.
Bake for 20 minutes (or longer if it looks very wet). Remove from oven, top with sauce and toppings, then return to oven for as long as it takes for the toppings to get hot and cheese to melt if you are using cheese.For my pizza, I used Bionaturae bottled strained tomatoes and bottled tomato paste, garlic, salt, honey and Italian herbs to make my sauce. Bionaturae uses glass bottles for these two products, which I love because they are BPA free and GAPS friendly. Compared to other store bought tomato sauces that are free of sugar, it is also much less expensive to make the sauce this way.I also added some leftover cooked ground beef or turkey that I had made for another dish earlier in the week as well as roasted butternut squash fries I had made that afternoon as a snack.I hope you enjoy this allergen-free pizza crust! Let me know how you topped yours! I would love this crust with a yummy pesto sauce.Enjoy!
1 c ground sunflower seeds, or a little more depending upon consistency, soaked and dehydrated
1 tsp salt
2 Tbsp ground flax meal
6 Tbsp boiling hot water
2 tsp olive oil
1 tsp honey
1/2 tsp garlic powder or 1-2 cloves of fresh pressed garlic
2 tsp total of any of the following: dried parsley, marjoram, oregano and/basilSteps: Preheat oven to 350 degrees. Grind the seeds before measuring out 1 cup each. Combine the flax seed meal and hot water and let sit for 5 minutes. Combine all of the ingredients together in a mixing bowl. I like to knead the dough with my hands until everything is mixed. The dough will be very stiff. Add more flour if dough seems too wet and a little more olive oil if dough seems too dry.
Grease a cookie sheet and sprinkle it with coarsely ground pumpkin seeds. Pat the dough into a ball shape and place it in the middle of the cookie sheet. Beginning in the center and moving outwards, squish the dough flat with your hands. I like to make the edges slightly raised for the pizza dough.
Bake for 20 minutes (or longer if it looks very wet). Remove from oven, top with sauce and toppings, then return to oven for as long as it takes for the toppings to get hot and cheese to melt if you are using cheese.For my pizza, I used Bionaturae bottled strained tomatoes and bottled tomato paste, garlic, salt, honey and Italian herbs to make my sauce. Bionaturae uses glass bottles for these two products, which I love because they are BPA free and GAPS friendly. Compared to other store bought tomato sauces that are free of sugar, it is also much less expensive to make the sauce this way.I also added some leftover cooked ground beef or turkey that I had made for another dish earlier in the week as well as roasted butternut squash fries I had made that afternoon as a snack.I hope you enjoy this allergen-free pizza crust! Let me know how you topped yours! I would love this crust with a yummy pesto sauce.Enjoy!
Juicing Beets Recipes
This is my article dedicated to juicing beets recipes.
Frankly, I love the things, and I really find, I don't know if it's just me, but every time I feel tired or I feel a cold coming on, juicing beets really helps me. Maybe it's a placebo thing. I don't care. I'm making an article especially for that special vegetable in my life.So here of some stats of said vegetable;Beets contain calcium, iron, sulphur, potassium, beta-carotene, choline, and vitamin C.
They are high in manganese, an important mineral for brain function.
Beets are also high in minerals that strengthen the liver and gall bladder, and are the building blocks for blood corpuscles and cells.
Beets are famous for their ability to cleanse the blood.Beet juice is super concentrated so I'd strongly advise you dilute it with water or other juices.
Purchase firm, rock-hard beets. Being a root, they can be stored for months in the refrigerator.Juicing beets recipes:Carrot, spinach and beets4 carrotsbeet with greens5 - 6 leaves of Romaine or other leaf lettuce3 - 4 leaves of spinachScrub organic carrots or peel the carrots if they are not organic. Clean and cut beet into slender wedges, and wash & dry lettuce and spinach leaves. Juice half of the carrots, and the beet, and then you may use the remaining carrots to help push the lettuce and spinach through the juicer.Power punchJuice 1 small beet.Juice 1 pear.Juice 1 Fiji apple.Juice a small piece of ginger 2 inches max.Juice 2 inches of salsify root.Juice 4 individual celery stalks.Juice 10-12 carrots.Juice 1 small parsnip.Sweet beets5 Carrots1 Apple1/2 BeetRefresher4 Ounces of Raw Beet (with leaves)3 Ounces of Raw Cucumber9 Ounces Raw CarrotEnjoy!
Frankly, I love the things, and I really find, I don't know if it's just me, but every time I feel tired or I feel a cold coming on, juicing beets really helps me. Maybe it's a placebo thing. I don't care. I'm making an article especially for that special vegetable in my life.So here of some stats of said vegetable;Beets contain calcium, iron, sulphur, potassium, beta-carotene, choline, and vitamin C.
They are high in manganese, an important mineral for brain function.
Beets are also high in minerals that strengthen the liver and gall bladder, and are the building blocks for blood corpuscles and cells.
Beets are famous for their ability to cleanse the blood.Beet juice is super concentrated so I'd strongly advise you dilute it with water or other juices.
Purchase firm, rock-hard beets. Being a root, they can be stored for months in the refrigerator.Juicing beets recipes:Carrot, spinach and beets4 carrotsbeet with greens5 - 6 leaves of Romaine or other leaf lettuce3 - 4 leaves of spinachScrub organic carrots or peel the carrots if they are not organic. Clean and cut beet into slender wedges, and wash & dry lettuce and spinach leaves. Juice half of the carrots, and the beet, and then you may use the remaining carrots to help push the lettuce and spinach through the juicer.Power punchJuice 1 small beet.Juice 1 pear.Juice 1 Fiji apple.Juice a small piece of ginger 2 inches max.Juice 2 inches of salsify root.Juice 4 individual celery stalks.Juice 10-12 carrots.Juice 1 small parsnip.Sweet beets5 Carrots1 Apple1/2 BeetRefresher4 Ounces of Raw Beet (with leaves)3 Ounces of Raw Cucumber9 Ounces Raw CarrotEnjoy!
Saturday, 12 November 2011
Pecan Coffee Cake Dessert Pizza Recipe
Do you love pecan coffee cake? Many people do. However, have you ever tried a making and eating a pecan coffee cake dessert pizza? They are just as easy to make as a real coffee cake if not easier to make. In fact, if you are known as one who always brings the coffee cake to any family reunion, holiday party, or social gathering, you can always surprise everyone by using this recipe instead. Imagine the looks on their faces when they are all expecting you to bring the same delicious but boring coffee cake, and then you show up with something as creative as making it into a pizza. All your friends will think you are a genius, a great cook and you will be the life of the party! Everyone will come back for seconds and half of them will be begging for the recipe.Recipe for Pecan Coffee Cake Dessert PizzaWhat You Need1 package active dry yeast
¼ cup sugar
½ cup crushed whole bran cereal
½ cup warm water
1 egg
3 Tablespoons vegetable oil
1 ½ cups flour
½ teaspoon salt
2 Tablespoons butter or margarine
½ cup maple syrup
1/3 cup packed brown sugar
1 teaspoon cinnamon
1 cup chopped walnuts or pecansHow to Make ItPrepare a bowl by adding 2 tablespoons of vegetable oil and then set aside until needed. Prepare a 12-inch or 14-inch pizza pan or baking sheet by lightly coating it with cooking spray. Set aside until needed.Preheat oven to 400 degrees Fahrenheit.Using a large size mixing bowl, you will add the yeast, sugar, crushed cereal, and then combine thoroughly. Stir in the warm water and allow it to stand for about 5 minutes.Add the egg, oil, ½ cup flour, and salt, and then beat on a low speed setting until mixture is thoroughly combined. Scraping the bowl often increase to high speed setting and beat for about 3 minutes.Using clean hands you will stir in the remaining flour and then knead for about a minute. Place this mixture in the prepared greased bowl and then cover.Allow it to stand about an hour in order to rise to double in size. After allowing the dough to rise, punch the dough down. Flour your hands and then press the dough onto the prepared pizza pan or baking sheet. Form a high ridge by pinching up the edges gently as you work around the edge of the crust. You can crimp the edges to create a fancier looking dessert pizza.Add the butter or margarine, syrup, brown sugar, cinnamon and nuts into a saucepan over a low heat setting. Stirring continually as the sugar dissolves. However, do not allow this mixture to reach a boil. Remove from heat and allow mixture to cool.Spread the cooled pecan mixture over the pizza evenly. Place in the oven to bake for about 20 minutes or until the crust is a light golden brown. Remove from oven and allow the pizza to cool before cutting and serving.
¼ cup sugar
½ cup crushed whole bran cereal
½ cup warm water
1 egg
3 Tablespoons vegetable oil
1 ½ cups flour
½ teaspoon salt
2 Tablespoons butter or margarine
½ cup maple syrup
1/3 cup packed brown sugar
1 teaspoon cinnamon
1 cup chopped walnuts or pecansHow to Make ItPrepare a bowl by adding 2 tablespoons of vegetable oil and then set aside until needed. Prepare a 12-inch or 14-inch pizza pan or baking sheet by lightly coating it with cooking spray. Set aside until needed.Preheat oven to 400 degrees Fahrenheit.Using a large size mixing bowl, you will add the yeast, sugar, crushed cereal, and then combine thoroughly. Stir in the warm water and allow it to stand for about 5 minutes.Add the egg, oil, ½ cup flour, and salt, and then beat on a low speed setting until mixture is thoroughly combined. Scraping the bowl often increase to high speed setting and beat for about 3 minutes.Using clean hands you will stir in the remaining flour and then knead for about a minute. Place this mixture in the prepared greased bowl and then cover.Allow it to stand about an hour in order to rise to double in size. After allowing the dough to rise, punch the dough down. Flour your hands and then press the dough onto the prepared pizza pan or baking sheet. Form a high ridge by pinching up the edges gently as you work around the edge of the crust. You can crimp the edges to create a fancier looking dessert pizza.Add the butter or margarine, syrup, brown sugar, cinnamon and nuts into a saucepan over a low heat setting. Stirring continually as the sugar dissolves. However, do not allow this mixture to reach a boil. Remove from heat and allow mixture to cool.Spread the cooled pecan mixture over the pizza evenly. Place in the oven to bake for about 20 minutes or until the crust is a light golden brown. Remove from oven and allow the pizza to cool before cutting and serving.
Pizza Party Recipes The Kids Will Love This Double Dutch Cookie Dessert Pizza Recipe
Are you planning your own pizza party and you wanted to find a delicious dessert pizza recipe that will have everyone asking for a second piece? Perhaps you have never made a homemade dessert pizza and you want to learn how to do it. Then again, maybe you make pizza all the time for yourself, your family and your friends. Regardless of why or where, this is a pizza party recipe that the kids of all ages will love. This is a double Dutch cookie dessert pizza recipe that is very hard to beat when you love the flavor and aroma of chocolate.This is a favorite for many kids or even a chocoholic lovers dream when it comes to delicious desserts. You can mix and blend the various flavors of such ingredients as cocoa, chocolate candies, marshmallows, coconut as well as various types of nuts such as pecans or walnuts. The kids will also enjoy helping you make this dessert, but you might want to make sure that you have extra candies, nuts or marshmallows, just in case they become tempted to eat some of the dessert pizza ingredients.Experiment with Different Types of PizzaHaving fun and experimenting with different types of pizza can be fun for the whole family. For instance, you might want to add some of the family favorites when it comes to different and tasty toppings or filling ingredients.Recipe for Double Dutch Cookie Dessert PizzaWhat You Need
¾ cup butter or margarine
1 cup sugar
1 egg
1 teaspoon vanilla flavoring
1 ½ cups flour
¼ cup cocoa
½ teaspoon baking soda
¼ teaspoon salt
¾ cup candy coated chocolate candies
¼ cup miniature marshmallows
½ cup chopped walnuts or pecans
¼ cup coconutHow to Make ItPrepare a 12 to 13 inch pizza pan or baking sheet by lightly coating it with cooking spray and then set aside until needed.Preheat oven to 350 degrees Fahrenheit.Using a large mixing bowl you will add the butter or margarine, sugar, egg and vanilla and cream until well blended.Gradually add the flour while beating. Add the cocoa, baking soda and salt and mix well.Fold in the ½ cup of the candy coated chocolate candies, ½ of the chopped walnuts or pecans. Mix well until thoroughly blended.Spread this dough mixture evenly on the prepared pizza pan or baking sheet, while forming a ridge around the outside edge of the crust by gently pinching up the edges as you work around the pan to form the pizza crust.Sprinkle the miniature marshmallows, the remaining chopped walnuts or pecans and the coconut over the pizza crust.Place in the preheated oven to bake for about 18 to 20 minutes or until the edges are a very light golden brown. Take care not to over bake.Remove from the oven and allow the pizza to cool completely before cutting into individual size wedges and serving to your family and friends.
¾ cup butter or margarine
1 cup sugar
1 egg
1 teaspoon vanilla flavoring
1 ½ cups flour
¼ cup cocoa
½ teaspoon baking soda
¼ teaspoon salt
¾ cup candy coated chocolate candies
¼ cup miniature marshmallows
½ cup chopped walnuts or pecans
¼ cup coconutHow to Make ItPrepare a 12 to 13 inch pizza pan or baking sheet by lightly coating it with cooking spray and then set aside until needed.Preheat oven to 350 degrees Fahrenheit.Using a large mixing bowl you will add the butter or margarine, sugar, egg and vanilla and cream until well blended.Gradually add the flour while beating. Add the cocoa, baking soda and salt and mix well.Fold in the ½ cup of the candy coated chocolate candies, ½ of the chopped walnuts or pecans. Mix well until thoroughly blended.Spread this dough mixture evenly on the prepared pizza pan or baking sheet, while forming a ridge around the outside edge of the crust by gently pinching up the edges as you work around the pan to form the pizza crust.Sprinkle the miniature marshmallows, the remaining chopped walnuts or pecans and the coconut over the pizza crust.Place in the preheated oven to bake for about 18 to 20 minutes or until the edges are a very light golden brown. Take care not to over bake.Remove from the oven and allow the pizza to cool completely before cutting into individual size wedges and serving to your family and friends.
Subscribe to:
Posts (Atom)