Apple Dumplings
Whether double-crusted or streusel-topped, deep dish or custard-style, apple pie is a perennial favorite. See our step-by-step articles for tips on making a perfect apple pie. Apple dumplings are whole apples that are peeled and cored, stuffed ... [... more]
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Active Dry Yeast, Instant Yeast and Compressed Yeast
In commercial baking, precise measurements are key. Home bakers generally don't need to reduce or increase liquid amounts to compensate for the type of yeast used since the quantities are so small. A 0.6-oz cube of cake yeast is roughly ... [... more]
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Mutsu (Crispin)
Cortlands are juicy and slightly tart, with bright red skin and snowy white flesh. They are a terrific baking apple: use in pies, cobblers and crisps. When sliced, Cortlands are a welcome addition to fruit and cheese plates, as the flesh doesn't ... [... more]
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Baking with Fresh Pumpkin
There are three ways to transform an uncooked pumpkin into the puree used in baking: Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast. In a shallow baking dish, place the two halves face down ... [... more]
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Making a Pie Crust, Step by Step
Don't let pastry intimidate you: homemade pie crusts are far better than the store-bought variety. A photo tutorial for making classic flaky pie crusts. 1. There are four ingredients in a standard piecrust: flour, fat, liquid, and salt. Flour is ... [... more]
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Forming and Baking Cinnamon Rolls
There's nothing better than waking up to the scent of fresh-baked cinnamon rolls. You could make a fresh batch of different and delicious cinnamon rolls every day, from diced apple and walnut buns, to cinnamon-sugar and raisin-filled rolls ... [... more]
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Zesting Citrus
The outer layer of citrus holds a large amount of aromatic oils and taste, which can add a fruity kick to many foods. Zest is the outermost layer of a citrus fruit. There are many ways to remove this outer layer, but the most common is ... [... more]
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Decorating Cakes: The Basics
Cardboard cake circles (available at baking supply stores and craft stores, or you can make your own: cut a circle slightly smaller than the diameter of your cake pan) Trimming the tops and bottoms off of your cake rounds cuts the "crust" off [... more]
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Cupcakes for Kids
Place cupcake liners in muffin tins and fill them 3/4 full until the batter is used up. Bake at the same temperature as the cake recipe and check after 15 minutes to see if they're done. Cheesecake recipes make luscious cupcakes with built-in ... [... more]
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Easter Breads
Whether you eat them on Good Friday or Easter morning, hot cross buns are a welcome treat. For the ambitious baker, yeasted babka dough can be rolled out very thin and filled with a cinnamon-nut mixture or chocolate filling. Roll up into a log, ... [... more]
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Holiday Baking: Fruitcakes
When wrapped in cloth and foil, a fruitcake may be kept for months or even years. Liquor-based cakes may be stored several months in a cool place. Cakes made without liquor may be kept in the refrigerator for short-term storage or freezer for ... [... more]
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Easter Desserts
Lamb cakes are a traditional Easter centerpiece symbolizing spring and fertility. You can still find the molds in stores today. They are traditionally made with pound cake but your favorite cake mix will work just as well. Decorate with shredded ... [... more]
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