Make and Bake! C O O K B O O K
INTRO DUCTION
B a k e ry
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INDEX BREADS
COOKIES
Whole Wheat Honey Bread
Cinnamon Roll Sugar Cookies
Apple Breads
Kitsilano Cookies
Artisan Breads
Brown Butter Bourbon Spice Cookies
Banana Breads
Caramel Pecan Snickerdoodle
Batter Breads
Apricot Pistachio Oatmeal
Chocolate Breads
Pie Crust Cookies
Lemon Zucchini Bread
Pub Cookies
Decadent Challah Bread
Almond and Raspberry Jam
CAKES
MUFFINS
Moist Chocolate Cake
Chocolate Chip Mufns
Pineapple Orange Cake.
Blueberry Mufns with Orange Glaze
Classic Carrot Cake
Poppy Seed Mufns
Buttermilk Pound Cake.
Mocha Banana Mufns
Toffee Poke Cake
Cornbread Mufns
Marvelous Cannoli Cake
Sweet Potato Spice Mufns
Lemon Chiffon Cake
Apple Cinnamon Sugar Donut Mufns
Marvelous Marble Cake
Make Your Own Cornbread Mufn
TAR
Pies and tarts are the ultimate comfort food. Whether swee entertaining,family get togethe
RTS
et or savoury, elegant or hearty, they are great for relaxed ers and even weekday suppers.
BRULEED LEMON TART Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 375°F. Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 15 to 20 minutes more. Remove from oven and reduce oven temperature to 300°F. Whisk together cream, 1/2 cup sugar, zest, juice, yolks, and whole egg until combined. Put tart shell (in tart pan) on a large baking sheet and transfer to oven. With oven rack extended, carefully pour filling into tart shell (custard will still have bubbles on top), then carefully slide rack into oven. Bake tart until custard is set 3 inches from edge but trembles slightly in center when gently shaken, 25 to 35 minutes. Remove from baking sheet and cool in pan on a rack 30 minutes, then remove side of pan and cool to room temperature, about 1 1/4 hours. Just before serving, sprinkle remaining tablespoon sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned (be careful not to burn sugar). Let tart stand 5 minutes before serving.
INGREDIENTS
(16 servings) Sweet pastry dough for a single-crust pie 1/2 cup heavy cream 1/2 cup plus 1 tablespoon sugar 1 teaspoon finely grated fresh lemon zest 1/2 cup fresh lemon juice 4 large egg yolks 1 whole large egg Special equipment: a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom; pie weights or raw rice; a small blowtorch
NUTRITION INFORMATION Per serving: 282 calories; 10 g fat(2 g sat); 3 g fiber; 46 g carbohydrates; 5 g protein; 13 mcg folate; 24 mg cholesterol; 30 g sugars; 106 IU vitamin A; 1 mg vitamin C; 66 mg calcium; 3 mg iron; 357 mg sodium; 163 mg potassium Carbohydrate Servings: 3 Exchanges: 3 other carbohydrate, 2 fat
C O O K B O O K Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem. Nulla consequat massa quis enim. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, rhoncus ut, imperdiet a, venenatis vitae, justo. Nullam dictum felis eu pede mollis pretium. Integer tincidunt. Cras dapibus. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus.