Put a nutty spin on dessert with a scrumptious batch of Dark Chocolate Chunk Pistachio Cookies. Made with browned butter, sea salt and melty puddles of dark chocolate, each bite of these bakery-style cookies is a perfect balance of crunchy, salty and sweet. How do… ...
Five different composites were prepared and applied for cookies and muffins preparation replacing wheat flour. Sensory acceptability was conducted, and selected formulas were further evaluated for their chemical composition including proximate, dietary fiber, minerals (Mg, P, Fe, Zn and Ca) and amino ...
Deep, brown, whole wheat bread, fresh from my local bakery. Buttered, with a schmear of honey, and a glass of milk. Done. For lunch, I consulted the chapter “How to Boil Water” for Fisher’s lunch recommendation: “a heartening, ample soup.” With a drawer full of vegetables, I d...
It’s that time of the year (3-14) where we get to celebrate all things irrational, and so as we’ve done for several years now we thought we’d add a recipe or two. Mike’s Auntie Dona – at various stages in her life – ran a bakery, a restaurant, a catering service for se...
In case pastry has become your bête noire, here’s the one I used in the bakery and still do. 5 cups flour, 1 lb. lard, 1 tsp. salt… blend with pastry blender. Break 1 egg into a cup, beat and fill with water. Add to flour and stir and knead until it’s ready to ...