Better Homes and Gardens Baking Step by Step
Better Homes and Gardens
Format: PDF / Kindle (mobi) / ePub
A visual guide to learning to bake, with more than 850 photos
Better Homes and Gardens Baking Step by Step is the ultimate guide and idea-generator for anyone who wants to learn to bake or hone their technique. This stunning book uses clear, step-by-step photos—more than 900 of them—to illustrate essential skills from folding batter to forming a lattice pie crust. Home bakers can make 350 classic and modern treats, both sweet and savory.
Learn to roll and bake the perfect flaky tart or frost and decorate a celebration-worthy cake—or start simple with Peanut Butter Blondie Bars or Blueberry Crisp; Skill Level icons flag recipes easy, easier, or easiest to make. Complete with an Intro to Baking covering everything from stocking the kitchen to using a rolling pin, this colorful book makes baking fun and accessible for everyone.
peanut butter log and the cut side of one chocolate log together; press to seal (below). Roll the log lightly to smooth seams. Repeat with remaining log halves. Wrap and chill logs for 1 to 2 hours or until firm. 4 Preheat oven to 375°F. Cut two-tone logs into �-inch-thick slices (photo 4). Place slices 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven about 8 minutes or until edges are light brown and slightly firm. Transfer to a wire rack and let cool. Makes about 120
2 minutes more (photo 5). Add eggs, one at a time, beating after each addition (photo 6). Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (photo 7). Beat on medium to high speed for 20 seconds more. 3 Spread batter evenly into prepared pan(s) (photo 8). Bake in the preheated oven for 30 to 35 minutes for 9-inch pans, 35 to 40 minutes for 13×9×2-inch pan, or until a wooden toothpick inserted near the center(s)
minutes or until reduced to 1 cup. Stir together � cup packed brown sugar and 1 tablespoon cornstarch; stir into juice. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Cover and chill until serving time. Flavor Changes Cheesecake is incredibly versatile. See variations for a dozen ways to create a whole new cheesecake with crust change-ups, stir-ins, and toppings. Ask
pour the chocolate portion of the filling into the crust-lined springform pan. 2 Gently pull out the oven rack to see if the sides are set and the center soft-set. 3 Carefully pour the reserved filling around the outside edges (where the chocolate mixture is set). 4 Run an off-set spatula or thin knife between the crust and the pan to loosen the cheesecake before releasing the sides of the pan. Ask Mom How do I chop chocolate? / How do I cut cheesecake? / How do I make cracker/cookie
2). Press ends of strips into bottom pastry rim. Fold bottom pastry over strip ends (photo 3); seal and crimp edge (photo 4). Bake as directed in recipes. Quick Lattice-Top: Prepare Pastry for Lattice-Top Pie as above, except instead of weaving strips over filling, lay half of the pastry strips on filling at 1-inch intervals. Give pie a quarter turn; arrange remaining strips perpendicular to the first strips. Per slice regular or lattice variation: 269 cal., 17 g total fat (4 g sat. fat), 0 mg