Cheddar Cheese Bread with Polenta and Molasses
Here’s a different yeast bread recipe to try from the main Pastry Sampler site: Cheddar cheese bread with polenta and molasses. Enjoy! +Renee SheltonTwitter: @121degreesCPastrySampler.com
Author: ReneeShelton
ABC Cookbooks – Desserts and Cookies
Looking for quick and easy old-fashioned cookbooks for baking (or even giving) this holiday season? The ABC series from Peter Pauper Press may have just you are looking for. Peter Pauper Press recently is releasing several of its older titles from the 50s and 60s …read more
The Art of Making Good Cookies Plain and Fancy by Annette Laslett Ross and Jean Adams Disney
My latest find at the library’s ‘Friends of the Library’ store – an older cookie recipe book from the sixties. The Art of Making Good Cookies Plain and Fancy (Annette Laslett Ross and Jean Adams Disney, Doubleday, 1963) is a hardback covered recipe book with many different cookies, or cookies for special events like party cookies.
The substitutions chapter lists things still being applied today, nearly fifty years later:
- If a recipe calls for butter, don’t substitute
- Use 2 tablespoons less per cup of all purpose flour when in place of cake flour
- Coffee, fruit juices, and other liquids may be used in part or whole for liquids called for in a cookie recipe, except when the recipe calls for sweetened condensed milk
- Use 2 1/2 tablespoons cocoa with 1 1/2 teaspoons additional fat for each square of chocolate
- With other substitutions, use the rule “If in doubt, don’t”
The cookies run the gamut from Plain Butterscotch Cookies to Fattigmand, from Norway, and for 3.00, was a very nice addition to my cookie cookbook collection.
Chapters and Cookbook Overview
There are 11 chapters in The Art of Making Good Cookies: What You Should Know About Cookies Before You Begin; Substitutions; Cookies At Home; Three R’s Mean Cookies Galore; Four Score or More; To Mail With Love; Decoration Ideas and Frostings; Lets’ Plan a Party; Christmas Cookie Baking Time; Cookies With a Foreign Accent; and Cookie Spectaculars. In case you’re wondering, the ‘Three R’s’ chapter is all about cookies for the school lunchbox, or for after school treats for the household cookie jar. The ‘Decoration’ chapter deals with frostings/icings, cutting out cookies, and the general decoration of them.
In all, if you can find this book at a used book store, it will be a fun read. The only pictures, though, are around the center in the form of a two-page spread with different cookies. Numerous illustrations are throughout the book though.
Book Information
- The Art of Making Good Cookies Plain and Fancy: A Collection of Recipes For Cookies of all Types, Shapes, and Sizes, and for Every Occasion; by Annette Laslett Ross and Jean Adams Disney
- Doubleday & Company
- Hardcover with dust jacket, 252 pages
Disclosure: This book was purchased by the author and any opinions are the authors own.
Chocolate and Cocoa Recipes by Miss Parloa, And Home Made Candy Recipes By Mrs. Janet McKenzie Hill
Following suit with a review of The True History of Chocolate on the Pastry Sampler blog, I’d thought I’d talk about Chocolate and Cocoa Recipes for Old School Pastry, a little chocolate cookbook published in 1909 by Miss Parloa. It included Home Made Candy Recipes …read more
Upcoming Auction: Restaurant Equipment
Upcoming Auction: New and Used Restaurant Equipment from Former Restaurant When: Monday, 11/23/15 10am CT – Pick up time 11/25/15 4pm. Where: 12922 Hempstand Hwy, Houston, TX What: Lots of equipment – prep tables, storage, tilt kettle, coolers, freezers, ovens and mixers. Who: Main Auction …read more
Upcoming Event: Spend an Evening with a Chocolatier, Paul A. Young
Okay, if you’re from, or planning to be in, the UK on the 13th of October, this event sounds really fun. Paul A. Young, London chocolatier, will be giving a demonstration on marble tempering after taking his guests on a special trip from chocolate bean to chocolate bar, and details what single origin and rare chocolate is all about.
At £175 per person, it isn’t cheap, and it is limited to 8 people per class. But if you wanted to spend an evening that exclusively revolves around high end chocolate, this would be the class. I only wish I was there to join. I would LOVE to be there 🙂 Details below.
- Event: Paul A Young Fine Chocolates – An Evening to Celebrate Chocolate Week.
- When: October 13, 2015, 6pm to 9pm.
- Where: At his Soho, London store on 143 Wardour Street.
- Details: Comfortable clothes recommended; arrive 10 minutes before the class starts.
If you are not already familiar with Paul A. Young or his chocolates, watch the video below. Sign up and book by calling their store. Visit Paul A Young’s event page for contact info. Enjoy!
How to Make a Basic Character Fondant Face
Here’s a great tutorial on creating a simple fondant character face from Zoe and Zoe’s Fancy Cakes. Not only is the instruction clear and the face super cute, but her voice is perfect. I could literally listen to her all day long, I love her …read more
How to Make White Chocolate Feathers
Chocolate feathers! Great video tutorial on making white chocolate feathers. This video comes by way of ‘How to Cook That’ by Ann Reardon. Decorate cakes or dessert platters with the finished feathers. Steps to Make the Chocolate Feathers Lay a silicone sheet on your work …read more
How Pie Evolved Into Something Sweet
Great article via Slate on how pie evolved into a dessert from its beginning as a meat casserole.
From the article:
Today, you’d be horrified if you ordered a pie and someone tried to serve you a crow baked in tough crust. So how did these semiedible avian tombs evolve into the sweet dish we know and love? The answer has a little to do with the peculiar way words evolved as they crossed the Atlantic and a lot to do with America’s insatiable lust for sugar.
For the full article, read How Did Pie Evolve From a Medieval Crow-Meat Casserole Into America’s Favorite Dessert? by Rachel E. Gross, via Slate Food.
Raspberry Millefuille
How to put together a super easy and great looking dessert, Raspberry Millefuille via Gordon Ramsay. Begin with taking a sheet of puff pastry, thawed out if frozen. Lay it flat on a non-stick baking sheet. Dust it with a nice even dusting of powdered …read more