- Page 3 and 4: Copyright © 2005 by Martha Stewart
- Page 8: THE TASTES I BEST remember—the va
- Page 11 and 12: frozen for up to 2 months. Two tabl
- Page 13 and 14: 1 Kitchen scale When precise amount
- Page 15 and 16: GENERAL BAKING EQUIPMENT 1 Rolling
- Page 17 and 18: GENERAL BAKING EQUIPMENT 1 Parchmen
- Page 19 and 20: These raised racks allow air to cir
- Page 21 and 22: PACKING BROWN SUGAR When a recipe c
- Page 23 and 24: CHILLING INGREDIENTS Cold ingredien
- Page 25 and 26: PREPARING PANS When a recipe calls
- Page 27 and 28: WHISKING TO COMBINE When a recipe c
- Page 29 and 30: CREAMING BUTTER AND SUGAR Many reci
- Page 31 and 32: JUDGING CARAMEL The caramel samples
- Page 33 and 34: BEATING EGG WHITES 1. Egg whites ar
- Page 35: MAKING A PAPER CORNET FOR PIPING 1.
- Page 38 and 39: Simple Baked Goods INTRODUCTION You
- Page 40 and 41: Baking Powder Biscuits (Strawberry
- Page 42 and 43: Spicy Cheese Biscuit
- Page 44 and 45: Popovers
- Page 46 and 47: Fennel and Golden-Raisin Scones
- Page 48 and 49: Cornbread
- Page 50 and 51: Cherry-Streusel Coffee Cake
- Page 52 and 53: Pear-Spice Bundt Cake
- Page 54 and 55: Top to bottom: Marble Cake with Whi
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and then freeze them for up to 3 we
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1 Bundt pan Created in the 1950s by
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MAKING SCONE DOUGH 1. After the dry
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MAKING DROP BISCUITS Wet biscuit do
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PREPARING MUFFIN PANS A pastry brus
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COOLING MUFFINS Baked muffins are t
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While biscuits bake, slice 3 pints
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CORNMEAL DROP BISCUITS MAKES 10 The
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are golden and flecked with brown s
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BLUEBERRY MUFFINS MAKES 1 DOZEN Try
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CRANBERRY-ZUCCHINI MUFFINS MAKES 10
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PLUM COFFEE-CAKE MUFFIN HOW-TO To k
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POPOVERS MAKES 1 DOZEN Since they w
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LEMON-GINGER SCONES VARIATION Follo
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minutes. Transfer to a wire rack to
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the day they are baked.
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sheet halfway through, until the to
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PUMPKIN BREAD MAKES TWO 8½-BY-4½-
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Transfer the pans to a wire rack to
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IRISH SODA BREAD MAKES ONE 8-INCH R
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MILK GLAZE MAKES ENOUGH FOR ONE 9-I
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PEAR-SPICE BUNDT CAKE MAKES ONE 10-
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In the bowl of an electric mixer fi
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CLASSIC POUND CAKE MAKES ONE 9-BY-5
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at room temperature, wrapped well i
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MARBLE CAKE WITH WHITE-CHOCOLATE GL
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Chocolate Chunk Cookies Double-Choc
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Cookies INTRODUCTION It was the mos
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Oatmeal-Raisin Cookies
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Gingerbread Men
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Rugelach
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Seville Olive-Oil Wafers
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Graham Crackers
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Mexican Wedding Cookies
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Icebox Butter Cookies (including Ch
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Top to bottom: Spice Sandwich Cooki
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Cheesecake Thumbprints
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Linzer Heart
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Left to right: Caramel-Nut Bars, Ci
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Wheatmeal Shortbread Wedges
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Cranberry-Pistachio Biscotti
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Palmiers
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French Almond Macaroons (including
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Cookies EQUIPMENT 1 Baking sheet Lo
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1 Baking sheet 2 Parchment paper 3
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CUTTING LOGS Dough that is shaped i
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CUTTING OUT ROLLED COOKIES 1. Cooki
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MAKING BISCOTTI 1. Just after mixin
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DOUBLE-CHOCOLATE BROWNIE COOKIES MA
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OATMEAL-RAISIN COOKIES MAKES ABOUT
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BLACK AND WHITE ICINGS MAKES ENOUGH
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Remove dough from freezer; working
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SUGAR COOKIE HOW-TO Royal Icing is
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the outside edge of each wedge, rol
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ush over tops of rounds. Let stand
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SEVILLE WAFER HOW-TO 1. The cookie
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SAVORY CARAWAY-CHEESE CRISP HOW-TO
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PIGNOLI COOKIES MAKES ABOUT 18 Pine
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LEMON SUGAR SNAPS MAKES ABOUT 4 DOZ
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NUT CRESCENT HOW-TO The dough is fi
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MEXICAN WEDDING COOKIES MAKES ABOUT
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TORTA SBRISOLONA MAKES ONE 10-INCH
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Cookies, adding chopped nuts along
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1 teaspoon finely grated lime zest
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Cookies can be kept in an airtight
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Preheat the oven to 350°F. Let coo
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CHOCOLATE WAFER SANDWICH COOKIES MA
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MAKES ENOUGH TO FILL 2 DOZEN SANDWI
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GRAPEFRUIT CREAM FILLING MAKES ENOU
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MAKES ENOUGH TO FILL 3 DOZEN SANDWI
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efore serving (cookies can be refri
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Spoon or pipe about 1 teaspoon Cara
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LINZER HEARTS MAKES ABOUT 1 DOZEN S
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FUDGY CHOCOLATE BROWNIES MAKES 16 S
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CARAMEL-NUT BARS MAKES 25 Salted nu
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CITRUS BARS MAKES 30 Classic lemon
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While crust cools, prepare Basic Ca
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WHEATMEAL SHORTBREAD WEDGES MAKES 8
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CHOCOLATE SHORTBREAD FINGERS MAKES
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minutes. Remove pan from oven; let
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Place logs on a cutting board. Usin
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PALMIERS MAKES ABOUT 40 If you wish
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COCONUT-LIME LACE TUILES MAKES ABOU
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FRENCH ALMOND MACAROONS MAKES ABOUT
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Yellow Butter Cake with Chocolate F
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Yellow Butter Cake with Chocolate F
- Page 231 and 232:
Lemon Curd Cake
- Page 233 and 234:
Banana-Caramel Cake
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Apple-Spice Layer Cake
- Page 237 and 238:
Linzertorte
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New York-style Cheesecake
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Classic Angel Food Cake
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Pineapple-Mango Upside-Down Cake
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Mocha Roulade
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Chocolate-Glazed Gingerbread Cakes
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Pavlovas with Mixed Berries
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Lemon Madeleines
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Dobos Torte
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Martha’s Birthday Cake
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Mocha-Pistachio Wedding Cake
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TIPS Always use the pan size specif
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Cakes EQUIPMENT 1 Madeleine pan The
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1 Madeleine pan 2 Tube pan 3 Gradua
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Insert a toothpick into the center
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Cakes TECHNIQUES TESTING FOR DONENE
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CREATING LAYERS Toothpicks are inse
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MAKING A CRUMB COAT Stacked layers
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YELLOW BUTTER CAKE WITH CHOCOLATE F
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COCONUT CAKE MAKES ONE 9-INCH SQUAR
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LEMON CURD CAKE MAKES ONE 9-INCH LA
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OLD-FASHIONED BERRY LAYER CAKE MAKE
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BANANA-CARAMEL CAKE MAKES ONE 9-INC
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½ cup sugar ½ cup heavy cream Pre
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Using a small pastry brush, coat un
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aside. Into a medium bowl, sift tog
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MAPLE-WALNUT CUPCAKES MAKES 2 DOZEN
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CARROT-GINGER CUPCAKES MAKES 2 DOZE
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Fresh carrot greens (reserved from
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clean, about 45 minutes. Transfer p
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LAYER CAKE VARIATION Butter two 9-b
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Using an offset spatula, spread the
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the sides of the pan, and set cake
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all-purpose flour and a pinch of sa
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CLASSIC ANGEL FOOD CAKE MAKES ONE 1
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APRICOT-CHERRY UPSIDE-DOWN CAKE MAK
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PINEAPPLE-MANGO UPSIDE-DOWN CAKE MA
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BLACKBERRY ROULADE MAKES ONE 17-INC
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MOCHA ROULADE MAKES ONE 17-INCH ROL
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FINANCIERS MAKES ABOUT 2 DOZEN Thes
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CHOCOLATE-GLAZED GINGERBREAD CAKES
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PETITS FOURS MAKES ABOUT 3 DOZEN Th
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PAVLOVAS WITH MIXED BERRIES MAKES 6
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CANNELÉS MAKES 18 The dark, crunch
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LEMON MADELEINES MAKES 2 DOZEN In p
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FRUITCAKES MAKES TWO 8-INCH CAKES F
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DOBOS TORTE MAKES ONE 8-INCH LAYER
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CARAMEL STICKS AND DOTS HOW-TO Hot
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minutes. Invert cake onto the rack
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eliminate any air bubbles.
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pan, 7½ cups for the 10-inch, and
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of buttercream is piped around the
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constantly, until mixture is thick
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Pies, Tarts, Cobblers, and Crisps I
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Fourth of July Blueberry Pie
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Peach, Apricot, and Cherry Pie
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Apple Crumb Pie
- Page 352 and 353:
Coconut Cream Pie
- Page 354 and 355:
Torta Della Nonna
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Top to bottom: Pumpkin Pie and Peca
- Page 358 and 359:
Summer Fruit Tart with Lavender Syr
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Nectarine Tart
- Page 362 and 363:
Key Lime Tart
- Page 364 and 365:
Tarte Tatin
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Individual Potato and Onion Tartes
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Sausage and Feta Hand Pies
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Easter Pie
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Sour-Cherry Lattice Cobbler
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Raspberry-Rhubarb Biscuit Cobblers
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time. Your oven will also stay clea
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1 Rolling pin 2 Glass pie plate 3 P
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1 Fluted tart pan with removable bo
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and divided in half. Each portion i
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TRIMMING PIE DOUGH Once the dough i
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MAKING A LATTICE TOP 1. You can wea
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EMBELLISHED PIECRUSTS Use cutouts o
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Place pie on a parchment-lined baki
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have thickened, 40 to 50 minutes mo
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Place pie on a parchment-lined baki
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them with egg wash.) Generously spr
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SLAB PIE MAKES ONE 15-BY-10-INCH PI
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COCONUT CREAM PIE MAKES ONE 9-INCH
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ounces finely chopped semisweet cho
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TORTA DELLA NONNA MAKES ONE 9-INCH
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PASTA FROLLA MAKES ENOUGH FOR ONE 9
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Transfer pie to a wire rack to cool
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slightly soft in the center, 40 to
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Reduce oven temperature to 350°F.
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to a glaze, about 10 minutes; set a
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PISTACHIO TARTLETS WITH CRÈME FRA
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NECTARINE TART MAKES ONE 9-INCH TAR
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FRUIT CURD TARTLETS MAKES EIGHTEEN
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KEY LIME TART MAKES ONE 9-INCH TART
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CHERRY-FRANGIPANE GALETTE MAKES ONE
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TARTE TATIN MAKES ONE 9-INCH TART T
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APRICOT-BLACKBERRY GALETTE MAKES ON
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INDIVIDUAL POTATO AND ONION TARTES
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TOMATO TART MAKES ONE 10-INCH TART
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SAUSAGE AND FETA HAND PIES MAKES 1
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CORN AND SHIITAKE TART MAKES ONE 10
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EASTER PIE MAKES ONE 9-INCH SQUARE
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DRIED PEACH AND GOAT CHEESE GALETTE
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SOUR-CHERRY LATTICE COBBLER SERVES
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PLUM-OAT CRISP HOW-TO The topping f
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COBBLER HOW-TO This easy, biscuit-s
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Yeasted Baked Goods INTRODUCTION Ma
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Honey Whole-Wheat Bread
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Cranberry-Pecan Rye Bread
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Brioche
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Challah
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Baguettes
- Page 462 and 463:
English Muffins
- Page 464 and 465:
Parmesan-Rosemary Crackers
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Multigrain Rolls
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Roasted-Tomato Bread
- Page 470 and 471:
Pizza Margherita
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Clockwise from top left: Prune Pinw
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Sugar Buns
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Baba au Rhum
- Page 478 and 479:
Kouign Amans
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TIPS Our recipes call for fresh or
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Yeasted Baked Goods EQUIPMENT 1 Pul
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1 Pullman loaf pan (pain de mie) 2
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FORMING A LOG 1. The dough is patte
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OLIVE-OIL BREAD MAKES ONE 12-INCH R
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HONEY WHOLE-WHEAT BREAD MAKES TWO 9
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PULLMAN BREAD MAKES ONE 12-INCH LOA
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CRANBERRY-PECAN RYE BREAD MAKES ONE
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CINNAMON-RAISIN BREAD MAKES TWO 9-B
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BRIOCHE MAKES 20 PETITES BRIOCHES,
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should not touch the rising loaves.
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CHALLAH HOW-TO 1. The dough is divi
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doubled in bulk, about 2 hours. Gen
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Using the bowl scraper, return the
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ENGLISH MUFFINS MAKES 8 Placing the
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BAGELS MAKES 10 In keeping with tra
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PARMESAN-ROSEMARY CRACKERS MAKES 16
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PARKER HOUSE ROLLS MAKES 30 1¾ sti
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MULTIGRAIN ROLLS MAKES 2 DOZEN Thes
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FOCACCIA MAKES ONE 17-BY-12-INCH BR
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DRIED-FRUIT FOCACCIA MAKES ONE 17-B
- Page 523:
CIABATTA MAKES TWO 16-BY-6-INCH LOA
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Sprinkle a large wooden peel (or th
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PISSALADIÈRE MAKES ONE 17-BY-12-IN
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DANISH DOUGH MAKES ENOUGH FOR 2 DOZ
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PRUNE PINWHEELS MAKES 1 DOZEN These
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CHEESE DANISH MAKES 1 DOZEN (See ph
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APRICOT BOW TIES MAKES 1 DOZEN Usin
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otating sheets halfway through, unt
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STICKY BUNS HOW-TO 1. Danish Dough
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SUGAR BUNS HOW-TO 1. A dollop of Pa
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pastry brush. Starting at the far e
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ALMOND CROISSANTS MAKES 1 DOZEN Thi
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Rum Syrup, submerging completely; l
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Preheat the oven to 425°F. Line tw
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and set aside. Punch down the dough
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Pâte à Choux Puff Pastry Cream Pu
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Cream Puffs
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Chocolate Napoleon
- Page 561 and 562:
Pithiviers
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Fruit Turnovers
- Page 565 and 566:
Sfogliatelle
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TIPS To form pâte à choux puffs o
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Pastries TECHNIQUES PÂTE À CHOUX
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PUFF PASTRY MAKES ABOUT 3 POUNDS 3
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4. Once a dough has formed, it is s
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10. The dough is gently rolled out
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CREAM PUFFS HOW-TO 1. A floured coo
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layer in an airtight container unti
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GOUGÈRES MAKES 5 DOZEN These savor
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CHOCOLATE NAPOLEON MAKES ONE 12-BY-
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LEMON-BLUEBERRY NAPOLEONS MAKES 6 T
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LEMON CUSTARD MAKES ENOUGH FOR 6 LE
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Place the uncut round and the cutou
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combine the pears with 2 tablespoon
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CHEESE STRAW HOW-TO After being rol
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vanilla, orange zest, and remaining
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ush entire surface with oil. Slide
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Frostings and Glazes Swiss Meringue
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In the heatproof bowl of an electri
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½ cup confectioners’ sugar Pinch
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a medium bowl. Cover with plastic w
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Carefully pour ¾ cup heavy cream d
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MAKES 1¼ CUPS 3½ cups fresh raspb
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2¼ teaspoons ground cinnamon 1 tea
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EQUIPMENT BABA AU RHUM MOLDS: Bridg
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6” X 3” X 2”: Sur La Table MA
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CRÈME FRAÎCHE: Whole Foods CURRAN
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P.O. Box 1010 Norwich, VT 05055 800
- Page 623:
888-692-4339 www.murrayscheese.com
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Tarte Tatin Apricot(s) -Blackberry
- Page 628 and 629:
Bagels bagels, shaping baking equip
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aking pans for Caramel Crumb Carame
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Blackberry(ies) -Apricot Galette Ol
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Buns, Sugar Butter creaming with su
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Dobos Torte Lemon Curd Martha’s B
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Caramel-Nut Bars Chocolate Caramel-
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Napoleon Pastry Cream -Pistachio Da
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Strawberry Macaroons filled Cheesec
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Tart Dough Vanilla Cookie Crust Che
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pies and tarts simple baked goods y
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Fresh Coconut Curls Mini Marzipan C
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Pound Cake, Glazed Sugar Snaps Swis
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filling muffin cups Plum Coffee-Cak
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Cream Puffs Gougères Pâte à Chou
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Peach(es) Apricot, and Cherry Pie D
- Page 658 and 659:
Pignoli Cookies Pineapple-Mango Ups
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Linzertorte Rasp grater Reamer, cit
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Spinach Easter Pie Springform pans
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cookies general baking pies and tar
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Yeasted baked goods. See Breads (ye