500 Pies & Tarts: The Only Pie & Tart Compendium You'll Ever by Rebecca Baugniet

By Rebecca Baugniet

500 Pies & muffins is a finished compendium that may motivate even the main reluctant prepare dinner to embody their internal baker. when you've got consistently desired to bake a pie yet don t recognize the place to begin, our special recipes will advisor you with precision, and take the guesswork out of pastry making whereas delivering worthy suggestions that make certain good fortune whenever. For the baker who's seeking to extend their repertory, our diversifications reveal simply how simply this is performed and provide a wealth of proposal. together with make-ahead recipes and shortcut adaptations; this mouthwatering selection of pies and muffins includes pies to fit all tastes and events, from an easy lunch for 2 to a celebratory dessert.

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Extra info for 500 Pies & Tarts: The Only Pie & Tart Compendium You'll Ever Need

Sample text

Add butter &>at until smooth. Gradually add sugar and beat until light. 4. Add vanilla. Add eggs, one at a time, beating well after each one. On low speed. gradually add 2 cups flour and baking powder. fix just until blended 5. In a medium mixing bowl. combine cherries. nuts, dates, and raisins. Toss with 3 tablespoons of flour to coat. Fold fruit and nut mixture into batter Pour batter mto prepared pan. 6. Bake for 55 to 60 mmutes. or until a tester comes out with a fine crumb. Remove pan from the oven and place on a wire cooling rack.

One at a time, beating well after adding each one. 4. Combine Rour, salt, and baking soda In a separate bowl. Add Rour mIxture to the butter mIxture alternately with the buttermilk. Begm and end WIth the Rour mixture. ~lix until smooth. Stir in pecans and dates. Pour batter into prepared pan. 5. Bake for 40 to 45 mmutes, or until a tester comes out with a fine crumb. Remove cake from the oven. Cool cake in pan on wIre rack. \\Thile cake IS hot, mIx orange JUice and bourbon and pour over the cake.

Remove pan from the oven 7. Invert tube pan to cool cake. about 1 hour. 8. When cool, carefully remove cake from the pan. Use a sharp knife to loosen the outside of the cake from the sides of the pan. YIELe, ONE 10-INCM C"KE. : KITCHEN FOR VARIATIONS AND FILLINGS SEE: Cannoli Cake, page 69 Tiramisu. E I' C ... KE WI'S SI'KING. O CI'USI[ TI-IE C ... KE TO F ... l.. WHI'T ... OREN TO BEH ... VE! ALTHOUGH IIIOVEMENT I'ROUNO TI-IE OIlEN SHOU",ON'T IIII'KE I' OIFP'ERENCE. DON'T OPEN THE OVEN DURING THE FIRST PI'RT 01' 15I'I(IN(;.

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