BAKING FROM MY HOME TO YOURS BY DORIE GREENSPAN PDF

Baking has ratings and reviews. Ereck said: A million years ago, I promised Christine a review of Dorie Greenspan’s Baking: From my home to yo. Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre In Baking: From My Home to Yours, her masterwork, Dorie applies the. Find great deals for Baking: From My Home to Yours by Dorie Greenspan (, Hardcover). Shop with confidence on eBay!.

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G It is different in almost every way from my previous books, with one grand exception: From the start there was my agent, David Black.

David is smart, funny, fiercely supportive and crazy about brownies—a quality not greenspzn be underestimated. He is also spot-on about people, and it was David who brought me to Rux Martin, my editor.

Baking: From My Home to Yours by Dorie Greenspan

I had known Rux and admired her work for years and yourx thrilled to be working with her. Baking is a far better book for having passed under her keen eye.

That Baking is both beautiful and welcoming is thanks to the extraordinary talents of the dream team of food photography: Working with any of them would have been an honor; working with all of them was a gift. Once again, I was lucky enough to work with Judith Sutton, the best cookbook copy editor on the planet.

Extra thanks to Kristine Kidd, who, as director of the test kitchen, encouraged me to develop several recipes that debuted in the magazine and now appear in Baking. I was fortunate to have the unflappable Judith Marshall testing recipes with me in New York. Judith is a gifted baker and a wonderful kitchen companion. We worked as a duo when she was pregnant, and we finished as a trio, with Olivia, her adorable daughter, taking up residence at the end of the kitchen.

And, as always and for always, my deepest love and greatest thanks to the men who make my life so sweet, my husband, Michael, and our son, Joshua. Cobblers, Crumbles, Crisps and Shortcakes. For the next half-dozen years, I remained blissfully clueless about all things culinary. To my surprise, I found that I enjoyed cooking and loved baking.

In fact, I loved it so much that, years later, when I nome finishing a doctorate in gerontology and expecting to find a research job or a quiet spot greenspaj a university, I realized that baking was all I really wanted to do.

I did finally beg my way into a couple of great kitchens—all owned by women—and began writing about baking. Eventually I was asked by Julia Child to write Baking with Julia and turn what the chefs did on camera during her PBS television series into workable recipes the grernspan of the world could make at home. I was a home baker. I had become a professional, but I had never stopped enjoying the satisfactions of baking at home.

And I still love simple sweets: This book is a record fromm those years. At its heart are the treasured recipes that have proved to do one thing very well—make people happy.

Blueberry—Brown Sugar Plain Cake. Whereas traditional breads leavened with yeast require at least one rest period after mixing, quick breads get a fast, exuberant lift from baking powder, a compound that needs not time, but liquid and heat, to work its magic. I use baking powder for my quick breads. To get this power, though, your baking powder must be fresh. In all cases, the pans should be buttered; in most cases, buttered and floured.

To make muffining even quicker, I use paper liners or a silicone muffin pan, either of which obviates the need for prepping the pan and makes cleanup quicker too. For most quick breads, among them almost all muffins, you measure the dry ingredients usually flour, sugar, baking powder and maybe spices into a bowl and give them a few turns with a whisk to mix them up and aerate them.

Next you put the liquid ingredients eggs, melted butter or oil and maybe milk into a large measuring cup with a spout and whisk them until they are blended. Then you pour the liquids over the dry ingredients and gently and swiftly stir them together. No beating and, unless the recipe instructs thoroughness a rarityno worrying about lumps and bumps in the batter—most lumps disappear in the baking.

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This light mixing technique produces quick breads with a lovely open crumb, just the right texture for slather-ons like butter and jam and soft chunky fruit. In this case, the blueberries. For a little extra sparkle, you can sprinkle the tops of the muffins with granulated sugar before sliding them into the oven; for a lot of extra sparkle, sprinkle them with decorating sugar, the coarse sugar that is often used to decorate Christmas cookies.

Like all muffins, these are best eaten the day they are made. Center a rack in the oven and preheat the oven to degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter. In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Stir in the blueberries.

Divide the batter evenly among the muffin cups. Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes.

Baking : From My Home to Yours by Dorie Greenspan (, Hardcover) | eBay

When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Position the knife at the base of the niblets and cut straight down the cob, turning the cob after each cut so you can de-kernel it completely.

If no one is around, lean over the sink and suck on the cob—corn juice is famously sweet and very satisfying. The muffins are great warm or at room temperature and particularly great split, toasted and slathered with butter or jam or both.

In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended.

Stir in the corn kernels. Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. You can add a slightly savory touch to these sweet greenspam by incorporating 1 tablespoon finely chopped fresh thyme or rosemary into the batter. Either stir in the herbs when you mix in the corn kernels or, for a fuller flavor, rub the herbs into the sugar with your fingertips until the sugar is aromatic, then stir the sugar into the bowl with the rest of the dry ingredients.

For a more traditional version of these muffins, see Playing Around. These are particularly good served warm and still very good at room temperature. Best served the day they are made, these can be kept covered overnight and split and toasted the next day.

They can also be wrapped airtight and frozen for up to 2 months. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda and black pepper. In a large bt measuring cup or another bowl, whisk the greemspan, melted butter and egg yolk together until well blended.

Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. SMALL, FAIRLY flat-topped and, as their name bbaking, a sunny yellow color, these have a bright, fresh, wake-you-up flavor, the happy result of a mix of fresh orange juice, lemon juice and a dash of lemon extract, which makes the orange flavor even more orangey.

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I bakong these best at room temperature, when their texture is pleasantly chewy. I also like them most with a little swipe of soft sweet butter. These are at their prime the day they are made, good the following day just keep them well wrapped overnight and fine packed airtight and frozen for up to 2 months.

In a large glass measuring cup or another bowl, whisk together the orange and lemon juices, lemon extract, melted butter and eggs. Fold in the currants. MADE WITH three different grains and plenty of buttermilk, eggs and maple syrup, these have character, great texture and a heartiness that satisfies without a trace of heaviness.

I like to add bxking prunes to the mix, but the muffins are also good with raisins, dried apricots, dried cranberries, a few chopped pecans or nothing additional at all. These muffins are great warm or at room temperature. In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda and uours.

Baking : From My Home to Yours by Dorie Greenspan (2006, Hardcover)

In a large glass measuring cup or another bowl, whisk together the buttermilk, maple syrup, eggs and melted butter. Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.

Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold and onto the rack to cool. I CAN give you four good reasons for wanting to single-handedly polish off a basket of these muffins: Bake them with a little blueberry jam or a spot of lemon curd in the center see Playing Around. Poppy seeds, like nuts, are naturally oily and therefore prone to haking. To guard against spoilage, store them in a tightly sealed container in the freezer, and taste a few before using them to verify their freshness.

These muffins are best at room temperature, served plain or with jam. Kept in a tightly covered container, the muffins will be fine for a day, although they are at their best the day they are made. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. In a large glass measuring cup or another bowl, whisk the sour youre, eggs, vanilla, lemon juice and melted butter together until well blended.

Stir in the poppy seeds. Cool the muffins completely on the rack before icing them. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is greenspab enough to drizzle from the tip of the spoon. You can then drizzle lines of icing over the tops of the muffins or coat the tops entirely, the better to get an extra zap of lemon. This is an easy variation that tips the balance cakeward for these muffins. Fill the muffin cups with half the batter and top each with a teaspoonful of jam—my preference is blueberry or raspberry jam, lemon marmalade, or even lemon curd—then spoon in dorke rest of the batter and carry on.

Her muffins are big and spicy, packed with raisins and topped with sunflower seeds. Like the originals, these are a beautiful orange-gold color and have a moist and tender cakey crumb, a gentle spiciness and the hallmark sprinkling of sunflower seeds across their crowns.