Indholdsfortegnelse for May/June 2022 i Bake from Scratch

How would you describe your baking style? Amanda Saab: I love taking the traditional Lebanese flavors that my grandmother and mother taught me and combining them with all-American classics. That’s what I grew up with—the best of both cultures. I grew up watching the Food Network while my mom was in the kitchen making maamoul. This fusion of my two cultures through food has been a recurring theme throughout my life. What is a signature recipe you recommend for first-time visitors to Amanda’s Plate? AS: Last Eid, I made these Ashta Filled Creampuffs. It’s traditional pâte à choux but kind of an American-style, over-stuffed cream puff and filled with ashta, a Middle Eastern sweetened clotted cream. They’re a beautiful marriage of so many delicious cultures and a perfect representation of…

AMERICAN CAKE Part history book, part cookbook, Anne Byrn’s American Cake traces the origin of grand American classics, from the lovely red velvet cake to the beloved original pound cake. Taking a close look at the recipes from some of America’s first cookbooks and even rediscovering a few in the process, Anne’s cookbook explores the intertwined relationship between American baking and American culture. One cake she includes is Granny Kellett’s Jam Cake, a sweet precursor to the famous Tennessee jam cake. GRANNY KELLETT’S JAM CAKE Makes: 12 to 16 servings Amanda (Granny) Kellett was known for her jam cake. Amanda baked it after the Civil War, when wild blackberries were easy to find, just as they still are in many rural parts of America. Amanda’s great-granddaughter, Marion Hurley of Nashville,…

TRISH TAKES THE CAKE OUR BAKING & PASTRY EDITOR TACKLES CHIFFON CAKE, BUTTERCREAM, AND PIPING WHIPPED CREAM Why isn’t my chiffon cake soft? Ethereally light as well as moist and tender, it’s easy to see how chiffon cakes became a timeless classic. If yours isn’t achieving that ideal soft texture, you may want to assess some ingredients and methods. To start, it’s important to use a lower-protein flour, especially given chiffon batter’s higher moisture content. Many recipes opt for cake flour, while others swirl together all-purpose flour and cornstarch to achieve a similar effect. Higher-protein flours can lead to unwanted gluten development and a tough crumb. If your recipe involves melted butter, you may want to reach for neutral oil—such as vegetable or canola oil—instead. Unlike butter, which contains water,…

RECIPE INDEX BARS AND COOKIES Black-and-White Cookies 65 Chocolate Wafers 26 Fannie Farmer Inspired Brownies 54 Ghorayeba 18 Grape Jelly-Stuffed Peanut Butter Cookies 97 Our Favorite Chocolate Chip Cookies 101 PB&J Mousse Bars 97 S’mores Chocolate Cheesecake Bars 11 BREADS Cinnamon Crunch Banana Bread 112 Cuban Bread 38 Hawaiian Rolls 89 Honey Buns 37 Milk-and-Cookies Sweet Rolls 106 PB&J Scones 93 Spinach and Onion Braided Loaf 5 CAKES Bumpy Cake 77 Chocolate Chip Cookie Layer Cake 103 Chocolate Wafer Icebox Cake 26 Citrus Chiffon Cake 88 Edna Lewis Blueberry Cake with Blueberry Sauce 57 Granny Kellett’s Jam Cake 51 Sugared Peanut Butter-Jam Cake 96 Turmeric Cake with Honey Buttercream 19 FROSTINGS, FILLINGS, GARNISHES, AND GLAZES Blueberry Sauce 58 Chocolate Chip Buttercream 103 Chocolate Chip Cookie Filling 106 Chocolate Ganache 66…

the NORTHEAST Comprised of seven of the original 13 colonies plus Maine and Vermont, the Northeast region of the United States boasts some of the oldest baking traditions and recipes in the country, acting as home to the first-ever American apple pie and chocolate chip cookie MAINE When thinking of the wild beauty of Maine, its pristine 45,000 acres of wild blueberries may come to mind. Much of Maine’s baking identity began with its state berry and the star of its state dessert: blueberry pie. The resilient berry was a brand-new sight to the European colonists but had been a staple of the Native American diet for centuries. Once introduced to the berry, the American colonists soon began incorporating the native berry into their Old-World recipes, creating the first blueberry…

J.K. ADAMS, CHILDREN’S BAKING SET Dorset, Vermont, since 1944 If your kids or grandkids love assisting in the kitchen, what better way to get them involved than with their own set of baking tools? Specially designed for small hands, the J.K. Adams Children’s Baking Set includes a child-size rolling pin, wooden spoon, and cutting board. Each piece is gorgeously handcrafted, comes with a lifetime warranty, and will bring a smile to the face of any aspiring baker or chef. There’s no better way to start passing down family recipes to your young ones. Available at jkadams.com, $62 FANCY SPRINKLES, SPRINKLE MVP SET Los Angeles, California, since 2016 There are sprinkles, and then there are Fancy Sprinkles. Whether you’re dressing up doughnuts, truffles, cakes, cookies, or more, these sprinkles are sure…

For many, this icebox cake serves up an instant hit of summertime nostalgia. It’s cool, creamy, and filled with cookies. Plus, it’s incredibly quick to pull together. Although you can opt to dress it up, the original Famous Icebox Cake—also known as the Famous Refrigerator Roll—consisted of only wafer cookies layered with lightly sweetened vanilla whipped cream or whipped topping that was then left to set in the icebox, or what we now call the refrigerator. Kept in the icebox overnight, the moisture and fat from the cream would be absorbed by the cookies, which would then turn soft and cake-like. It was the ultimate summertime dessert for the busy housewife, requiring no time in the oven and designed to be made the night before. Although versions of icebox cake…

PB&J SCONES Makes 6 scones Whether served for breakfast, brunch, or afternoon snack, these scones will add a touch of whimsy to any occasion. The tender peanut butter-flavored scones are filled with a layer of homemade strawberry jam before being baked and then drizzled with a delectably sweet Peanut Butter Glaze. They’ll evoke only the fondest memories of childhood picnics and packed lunches. ½ cup (113 grams) unsalted butter, cubed1½ cups (188 grams) all-purpose flour½ cup (53 grams) lightly packed peanut butter powder*2 tablespoons (24 grams) granulated sugar2 teaspoons (10 grams) baking powder1¼ teaspoons (3.75 grams) kosher salt⅔ cup (160 grams) cold heavy whipping cream¼ cup (60 grams) cold sour creamThick Strawberry Jam (recipe follows)1 large egg (50 grams), lightly beatenPeanut Butter Glaze (recipe follows) 1. Freeze butter until firm,…