A
Acceleration of fruit ripening, 65
Acorn squash
customizing for fillings, 516
prepping for savory baking, 507
Additions
for apple pie, 268
for brittle, 350
for brownies and blondies, 181
for buttermilk biscuits, 84
for chocolate fudge and chocolate truffles, 348
for cobbler toppings, 299
for coffee cake, 71
for cracker and flatbread dough, 365
for crumb topping, 265
for double-chocolate muffins, 78
for fancy cakes, 245
for flourless nut cookies, 151
for fresh fruit and nut bread, 64, 65
for frozen yogurt, 312
for fruit sorbet and granita, 319
for grated vegetables to quick breads, 68
for lemon-poppy bread, 67
for macarons, 177
for no-knead bread, 405
for overnight French toast, 119
for pancakes, 101
for quick breads, muffins, or scones, 63
for rice puddings, 327
for simple syrup and ganache, 557
for sticky pecan muffins, 82
for stuffed coconut bread, 95
for vegetable bread, 68
for whipped butter, 584
for whipped cream, 559
Afghan snowshoe naan, 437–438
Spiced, 436
Agave nectar, 19
Alfajores, 165
All-purpose flour, 12
as fruit thickener, 269
Allspice, 28
in infusing simple syrup and ganache, 557
Almond extract, 30
for brownies and blondies, 181
flavoring French toast custard, 118
orange, waffles, 114
Almond flour. See also Nut flour
Claudia Roden’s Middle Eastern orange-almond cake, 236
frangipane, 572
fresh fruit and nut bread, 65
linzer cookies, 167
marzipan, 356
nut crackers, 371
Almond(s)
-anise–olive oil cake, 217
apricot-, torte, 239
banana chocolate cream pie, 277
blueberry-, Boston brown bread, 92
butter pie, 286
cherry-, bread, 64
cherry-, cobbler, 299
-cherry cornmeal cake, 217–218
cherry-, pie, 275
cherry- rugelach, 501
cherry-, truffles, 348–349
chocolate-cherry, bark, 352
chocolate, muffins, 78
chocolate-, pound cake, 201–202
chocolate-, spread, 586
Claudia Roden’s Middle Eastern orange, cake, 236
cream, 572
crème anglaise, 579
croissants, 482
-date stuffed French toast, 120
financiers, 230
variations on, 230
flavor combinations with, 606
flourless chocolate, cookies, 151, 153, 169
flourless nut cookies, 151
genoise, 219
Italian, cookies, 178
Kahlúa, cake, 226
nut crackers, 371
oatmeal-, pear crisp, 298
old-fashioned coffee cake, 429
olive oil cookies, 172
orange-, blondies, 183
-orange danish, 487
orange, icebox pie, 289
orange pie with, tart crust, 279
paste, 356–357
puff pastry cups and phyllo cups, 492
pear
-jalousie, 485
-upside-down cake, 240
puffs, 140
raspberry
cake, 213
muffins, 77
snack cakes, 215
scones, 88
snowballs, 171
stollen, 432–433
Swiss meringue buttercream, 565
tart, 294
variations on, 295
tiramisu, 334
toffee, 352–353
tres leches cake, 224
white chocolate–, crazy cake, 200–201
Aloo paratha, 379–380
shaping, 380
Amaretto: black forest, cake, 207
Anadama
bread, 413
waffles, 116–117
bananadama, 116–117
Anchovies
olive palmiers, 533
for whipped butter, 584
white pizza with, 551
Angel food cake, 219–220
chocolate, 220
coconut-pecan filling for, 571
ginger-cardamom, 220
serving, 220
Anise
almond-, olive oil cake, 217
biscotti, 173
Anise extract: pizzelle, 179
Anything-filled phyllo cups, 491
Anzac cookies, 154
maple-orange, 154
molasses-spice, 154
Apple(s), 32–33
-almond tart, 290
baked, 301–302
variations on, 302
baked brie, 533
baked in crust, 302
-banana oatmeal cookies, 148
brandy, clafoutis, 340
butter, 576
for croissants, danish, and cornetti, 499
for pancakes, French toast, and waffles, 104
puff pastry cups and phyllo cups, 492
slow-cooker, 578
-butterscotch galette, 272
charlotte, 342
mixed berry (as variation of), 342
peach-cherry (as variation of), 342
skillet, 343
stale bread for, 415
cider pie, 268
-cinnamon bars, 187
-cinnamon bread pudding, 341
-cinnamon pancakes, 104
cobbler, 299
compote with raisins and cinnamon, 574
coring, 33
as filling for crêpes, 123
as filling for pies, 270
flavor combinations with, 608
Foster, 304
Fresh fruit and nut bread, 64
fritters, 134–135
whole wheat, 135
fruit sauce, 573
green, granita, 318
-maple slump, 300
mincemeat pie, 275–276
oatmeal, cookies, 146
overnight French toast, 119
pancake Tatin, 105
-pecan bread, 65
pie, 266–268
additions to, 268
brandy-spice hard sauce for, 583
brown butter, 268
with cheddar crust, 268
cider, 268
Dutch, 268
salted caramel, 268
poached, 303
poached, shortcake, 85
preparing, 33
ripening of, 65
-rosemary pandowdy, 301
-spice oatmeal muffins, 80–81
strudel, shortcut, 494–496
caramel, 496
strudel, traditional, 494
tarte Tatin, 296–297
tart, 290
-almond, 290
custard, 291
salted caramel, 290
two-apple, 290
-walnut cream, 291
toaster pastries, 472
turnovers, 468–470
caramel, 470
-cheddar, 469
upside-down cake, 240
-walnut jalousie, 475
whole wheat, fritters, 135
Apple cider
doughnuts, 129
mulled, granita, 318
pie, 268
Applesauce
blintzes, 123
cake, 235–236
boozy, 236
brown sugar, 236
cookies, 149
muffins, 79–80
as doughnuts, 131
oat, 80
pineapple, 80
spice cake, 234
as topping for pancakes, French toast, and waffles, 104
Anadama waffles, 114–115
Apricot(s), 33
-almond torte, 239
-cardamom pancakes, 104
cobbler, 299
combining with nuts, 64
cream cheese bread, 63–64
for flourless nut cookies, 151
fruit and nut crisps, 373
jam: cornetti, 498
-pistachio jalousie, 475
preparing, 33
preserves: rugelach, 499–500
tart, 292
with rosemary, 290
variations on, 292
Arepas, 384
Arrowroot powder as fruit thickener, 269
Artichoke(s)
customizing for fillings, 516
prepping for savory baking, 507
spinach-, calzone, 554
spinach-, dip for cream puffs, 454
tart, 521
Asiago cheese
as addition to crackers and flatbread dough, 365
as addition to yeast bread, 394
Asian spices, poached pears with, 304
Asparagus
customizing for fillings, 516
as filling for crêpes, 124
prepping for savory baking, 507
tart, 521
variations on, 521
Avocado
frozen, mousse, 332
-lime pops, 323
vegan chocolate mousse, 331
vegan truffles, 348
B
Baba au rhum, 226–227
chocolate chunk, 227
cranberry, 227
spiced, 226
Babka, 431–432
chocolate, 431–432
chocolate-cherry, 432
cinnamon, 432
shaping, 431
with streusel topping, 432
Babycakes
Dutch, 110–111
German chocolate, 205–206
making, 205
Bacon
as addition to, to yeast bread, 394
bread, 428
bread pudding, 536
–brown sugar waffles, 112
buttermilk biscuits, 84
Canadian
baked eggs benedict, 510
-cheddar pinwheel biscuits, 86
corn and, waffles, 116
-cornmeal crackers, 369
-covered waffles, 114
as doughnut topping, 129
Dutch baby, 110
hardtack, 374
-jalapeño popovers, 91
-onion biscuits, 83
and onion quiche, 518
overnight French toast, 119
peanut butter, banana, and, French toast, 120
sweet potato and, knishes, 542
tarte flambée, 553
Bagels, 441–443
making, 442
Montreal-style, 443
onion, 442
raisin, 442
topped with seeds, 443
rustic French bread as, 403
shaping, 400
Bailey’s Irish Cream
crazy cake, 201
Baked Alaska, 248–249
with sorbet, 249
Baked apples, 301–302
baked in crust, 302
buttery, 302
cheese-stuffed, 302
crumble-stuffed, 302
jam-filled, 302
maple or honey, 302
Baked cannoli cups, 498
Baked cheesy custard, 511
Baked crullers, 457
Baked custards, 337–343
apple charlotte, 342–343
variations on, 342
cappuccino, 338
chai-spiced, 338
chocolate, 338
green pea and parmesan, 511–513
ideas for, 339
lemon, 338
noodle kugel, 341–342
variations on, 342
pumpkin, 338
puréed vegetables, for savory, 513
savory, 511
variations on, 511
Baked doughnuts, 127
Baked eggs, 510
Benedict, 510
customizing, 512
easy, 510
with tomato, 510
Baked goods, freezing, 595
Baked kale custard, 511
Baked mushroom custard, 511
Baked oat bars, 189
Baked semolina-date pastries, 504
Baked tortilla chips, 384
Baked vegetable flatbread, 538
chickpea, 538
with hearty greens, 538
meaty, 538
Bakeware
rectangular, 43
Baking, 56–57
cakes, 195
cookies, 143
with eggs, 22
fridge in, 13
gluten-free, 40
at high altitude, 58
pantry in, 13
pie crusts, 256–259
with special diets, 39–40
substituting flours in, 16
substitutions for staples, 594
vegan, 40
in a water bath, 338
weights of everyday ingredients, 54
with your senses, 60
Baking powder, 25–27
Baking powder biscuits, 83
Baking sheets, large rimmed, 45
Baking soda, 25–26
Baklava, 489–490
cups, 490
customizing, 490
date-nut, 490
maple-pecan, 490
pistachio-cardamom, 490
scoring, 490
Balloon whisk, 47
Balsamic (vinegar)
-berry cobbler, 299
as dessert topping, 586
fig tart, 294
pear galette with syrup, 272
strawberry-, fool, 327
strawberry-, pie, 288
in dressing up cookies, 160
Banana(s), 33–34
apple-, oatmeal cookies, 148
bananadama waffles, 116–117
blintzes, 125
Boston, cream pie, 229
bread, 62–64
chocolate, 63
gluten-free alternatives, 618
honey whole grain, 63
orange, 63
peanut butter, 63
tropical, 63
bread pancakes, 100
bread pudding, 341
bread pudding strudel, 497
brownies and blondies, 181
butterscotch pie, 283
caramelized, pancake, 105
-chocolate chip bran muffins, 79
-chocolate chip clafoutis, 340
chocolate-hazelnut and, French toast, 120
chocolate-, muffins, 78
cream pie, 277
cream tart, 293
crisp, 298
dessert pizza, 551
dipping in tempered chocolate, 353
as filling for crêpes, 123
flavor combinations with, 606
Foster, 304
flambéing, 304
Foster French toast, 119
fritters, 135
fruit sauce, 573
icebox cake, 210
-nut bars, 187
overnight French toast, 119
peanut butter, and bacon French toast, 120
peanut butter, oatmeal cookies, 148
–peanut butter pops, 322
peanut butter–, tofu pudding, 329
for pie filling, 270
preparing, 33–34
pudding, 325
-rice bread, 74
ripening of, 65
snack cakes, 215
sticky toffee, pudding, 238
sticky, walnut muffins, 82
strudel, 496
stuffed coconut bread, 95
tiramisu, 334
two-ingredient, oatmeal cookies, 148
Bao buns, 447–448
pork belly, 448
shaping, 447
Bark
chocolate almond, 352
chocolate cashew, 352
chocolate-cherry almond, 352
chocolate coconut, 352
chocolate pretzel, 352
ganache, 352
peppermint, 351–352
Barley
leftovers bread, 73
pancakes, 101
Barley flour
quick breads, 66
-whole wheat scones, 90
apple-cinnamon, 187
baked oat, 189
banana-nut, 187
buttermilk, 186
butterscotch popcorn, 190
caramel popcorn, 189–190
variations on, 190
chocolate cashew-caramel, 184
chocolate-drizzled caramel popcorn, 190
chocolate-orange, with ginger, 183
chocolate-pretzel, 183
variations on, 183
crackerjack, 190
date, 186–187
variations on, 187
variations on, 188
gingery fruitcake, 188
gluten-free, 153
handling botched or stale, 188
hermit, 185
variation on, 185
jam, 186
lemon squares, 186
variations on, 186
lightish, 185
linzer, 187
magic, 184–185
variations on, 185
making with children, 149
no-bake fruit and cereal, 149, 153, 185, 189
no-bake granola, 149, 153, 185, 188–189
variations on, 189
pecan-caramel, 183–184
variations on, 184
potato chip, 183
rhubarb-ginger, 187
salted caramel popcorn, 190
salted pecan-caramel, 184
s’mores, 183
spicy peanut-caramel, 184
tropical fruit, 188
whiskey caramel magic, 185
Basic sourdough, 407–409
sponges for, 408
Basil. See also Pesto
blueberry-, sorbet, 320
parmesan-, olive oil biscuits, 87
pineapple, lemongrass, and, compote, 574
watermelon-, pops, 322
Bean flour, 16
Beans
as addition to yeast bread, 394
black (See Black beans)
as filling for crêpes, 124
green (See Green beans)
pinto (See Pinto beans)
and ricotta fritters, 136
Bear claws, 487
making, 487
Beating, 55
egg whites, 56
Beef. See also Ground beef
Cornish pasties, 525–526
variations on, 526
en croute, 534
as filling for crêpes, 124
Jamaican patties, 527
knishes, 542
skillet tamale pie, 532–533
Beets
cake, 231
customizing for fillings, 516
en croute, 534
grated, as addition to quick breads, 68
naturally red velvet cake, 200
prepping for savory baking, 507
Beignets, 131–132
choux, 457
espresso, 131
lemon, 131
Bell peppers
customizing for fillings, 516
prepping for savory baking, 507
Bench scraper, 48
Berber pancakes, 108–109
with pistachios and lime, 109
Berries, 34
balsamic-, cobbler, 299
black (See Blackberries)
blue (See Blueberries)
-bran muffins, 79
bread pudding, 341
cheesecake, 221
cranberries (See Cranberries)
as filling for crêpes, 123
as filling for pies, 270
flavor combinations with, 606–607
frozen, soufflé, 345–346
fruit compote, 574
fruit sauce, 573
gelée, 336
icebox cake, 210
lemon-, pie, 278
lemon-, trifle, 333
mixed
charlotte, 342
Dutch baby, 110
pie, 274
napoleon with whipped cream and, 477
overnight French toast, 119
pâte de fruit, 356
preparing, 34
raspberries (See Raspberries)
strawberries (See Strawberries)
tart, 291–292
blueberry-cornmeal, 292
chocolate-raspberry, 291
with port, 291
strawberry-rhubarb, 291
turnovers, 469
upside-down cake, 240
-whole wheat scones, 90
yogurt-, pops, 323
Bialys, 443–444
olive and onion, 444
Bibingka, 240–241
lime, 240
individual, 241
spice, 240
Big piecrust, 260
Biscotti
anise, 173
chocolate, 173
di latte, 173
espresso, 173
hazelnut, 173
ideas for flavoring, 173–174
making, 173
pine nut, 173
Biscuit(s), 82–87
bacon-onion, 83
baking powder, 83
buttermilk, 82–84
add-ins for, 84
variations on, 83–84
cheddar-chive, 83
cinnamon pinwheel, 85–86
bacon-cheddar, 86
cardamom-orange, 86
chocolate, 86
goat cheese and chive, 86
fillings for, 86
jam, 86
rugelach, 86
cold butter and light touch for, 85
drop, 83
making, 83
in food processor, 84
orange currant, 83
orange–olive oil, 86–87
cilantro-lime, 87
lemon-thyme, 87
lime-coconut oil, 87
parmesan-basil, 87
rosemary and black pepper, 87
sausage and goat cheese, 83
strawberry and cream, 83–84
strawberry shortcakes, 85
variations on, 85
sweet potato, 84–85
ginger-pecan, 84
honey-cinnamon, 84
jalapeño, 85
maple, 84
sage and onion, 85
spiced, 85
whole wheat, 83
Biscuit brown betty, 301
Biscuit cutters, 49
Bittersweet chocolate
chocolate ganache, 557
Black and white cookies, 152–153
Black and white muffins, 78
Black beans
and cheese empanadas, 526–527
and cheese pupusas, 383–384
Blackberries
buckle, 236–237
variations on, 237
combining with nuts, 64
as filling for pies, 270
Grand Marnier, and tart, 292
jam, 575
mixed fruit tart, 292–293
tart, 291
Black bread, 406
with chocolate, 406
Black cherries: Black Forest cake, 206–207
Black Forest cake, 206–207, 233
variations on, 206–207
Black lentils: dosas, 386–387
Black pepper
hardtack, 374
variations on, 374
pancetta and, bread, 426
and parmesan popovers, 91
plum, star anise, and, compote, 574
rosemary and, olive oil biscuits, 87
Black peppercorns: black pepper hardtack, 374
Blender, 50
pastry, 49
Blini, 107
Blintzes
applesauce, 125
banana, 125
berry, 124
cheese, 124–125
filling and folding, 125
mashed potato, 125
pumpkin, 125
additions to, 181
chocolate-coconut, 182
improvising, 160
lemon, 183
orange-almond, 183
Blood oranges
–chocolate icebox pie, 289
sorbet, 320
Blueberries
-almond Boston brown bread, 92
-basil sorbet, 320
buttermilk cornmeal cake, 217
buttermilk pie, 283
-cheese danish, 486
clafoutis, 340
cobbler, 298–299
variations on, 299
coffee cake, 71
combining with nuts, 64
-corn cobbler, 299
as filling for pie, 270
flourless nut cookies, 151
gooey butter cake, 229
jam, 575
-lavender compote, 574
-lemon crisp, 298
mixed fruit tart, 292–293
muffins, 75–76
brown butter, 76
cornmeal, 75
streusel, 75
whole wheat, 76
yogurt, 76
pie, 272–274
variations on, 274
pudding cake, 227–228
variations on, 228
ripening of, 65
scones, 89
sweet cheese tart, 297
tart, 291
variations on, 291–292
turnovers, 469
whole wheat, oatmeal muffins, 81
Blue cheese, 509
as addition to crackers and flatbread dough, 365
and herb phyllo pastries, 491
beef and Stilton hand pies, 526
for croissants, danish, and cornetti, 499
fig, bacon, and, tart, 522
and olive crackers, 366
pear-, turnovers, 532
soufflé with walnuts, 514
-stuffed baked apples, 302
stuffed pita, 436–437
and walnut bread pudding, 536
for whipped butter, 584
whipped, with walnuts and bacon
for cream puffs, 455
white pizza with figs and, 551
Blue corn pancakes, 107
Bolani, 384–385
smoky sweet potato, 385
Bomboloni, 132
sauces to fill, 132
Booze. See also Liqueurs
as addition to cookies, 160
applesauce cake, 236
boozy cake soak for, 571
bourbon (See Bourbon)
brandy (See Brandy)
caramel sauce, 582
champagne (See Champagne)
crème anglaise, 579
in flavoring whipped cream, 559
gelée, 337
olive oil cake, 217
for parfaits or trifles, 188
pastry cream, 579
cream puff, 454
rum (See Rum)
whiskey (See Whiskey)
wine (See Wine)
Boston brown bread, 92
alueberry-almond, 92
cinnamon-raisin, 92
cranberry-walnut, 92
steamed, 92
Boston cream doughnuts, 127
Boston cream pie, 229
banana, 229
vanilla pastry cream for, 578
Boules, 399–400
no-pot no-knead, 406
shaping, 399
Bourbon. See also Whiskey
as addition to quick breads, muffins, or scones, 63
bananas Foster, 304
boozy pastry cream with cream puff, 454
brownies and blondies, 181
butterscotch sauce, 582
mille crêpe cake, 249
cake, 226
cherry-almond truffles, 348–349
cherry-, pie, 275
chocolate mousse, 330
in flavoring French toast custard, 118
-ginger-pear clafoutis, 340
-maple pie, 284
orange-, hard sauce, 585
peach-, napoleon, 477
-peach pie, 288
pear-, cobbler, 299
-pecan Florentines, 157
-pecan pie, 281
sticky pecan muffins, 82
Bourekas, 529
Box grater in crushing cookies, 188
Braided edge for pie crust, 257
Braided rich golden bread, 419
Bran and oat sandwich bread, 412–413
Brandy
apple clafoutis, 340
cherries jubilee, 304–305
cherry-almond truffles, 348–349
cherry tart with, 292
fruit pastries, 450
Bran flakes, 139–140
variations on, 139–140
Bran muffins, 78–79
banana chocolate chip, 79
berry, 79
darker, 79
honey-oat, 79
morning glory, 79
pumpkin, 79
spice, 79
Brazilian chocolate-honey spice bread, 70
Bread(s)
chipotle spoon, 536–537
quick (See Quick breads)
steamed chickpea, 544
yeast (See Yeast breads)
Bread crumbs, 415
Bread knife, 48
Bread machine, reasons for not using, 392
apple-cinnamon, 341
banana bread, 341
berry, 341
cake scraps for, 232
challah for, 421
chocolate, 341
eggnog, 341
gluten-free alternatives, 622
hard sauce for, 584–585
maple butterscotch sauce for, 582
rum raisin, 341
savory, 535–536
variations on, 536
stale bread for, 415
variations on, 497
vanilla, 341
vegan banana-chocolate, 341
Breadsticks, 444–445
herbed, 444
olive or dried tomato, 445
parmesan, 445
sesame rice, 445
Breakfast baked foods, veganizing, 102
Breton butter cakes (kouign-amann), 483–484
cinnamon-sugar, 484
shaping, 484
Brie, 508
additions to, 533
with Dijon mustard and ham for cream puffs, 455
as filling for crêpes, 124
Brioche, 419–420
brown butter, 420
chocolate chunk, 420
cinnamon-raisin, 420
fouace, 420
pancakes, 109–110
honey, 110
rolls, 420
shaping into hamburger and hot dog buns, 424
Brittle
additions to, 350–351
maple-walnut, 350
peanut, 350
popcorn, 350
rosemary–pine nut
Broccoli
-cheddar knishes, 542
customizing for fillings, 516
prepping for savory baking, 507
Broccoli rabe
baked flatbread with hearty greens, 538
calzones, 554
pizza with, 552
prepping for savory baking, 507
Broiled peaches, 302–303
with honey and rosemary, 303
with molasses, 302
Broiled grapefruit, 303
Broiling, 57
Brown betty, pear, 300–301
biscuit, 301
Brown bread
Boston, 92
Irish, 92–93
Brown butter
apple pie, 268
blueberry muffins, 76
brioche, 420
carrot cake, 231
cranberry corn bread, 73
as filling for crêpes, 123
genoise, 219
jelly rolls, 242
vanilla–brown sugar cake soak for, 571
Brownies, 180–182
additions to, 181
blondies, 182–183
chewy, 182
chocolate-mint, 180
cream cheese swirl, 180
dipping in tempered chocolate, 353
flourless, 181–182
nutty, 182
fudgy, 182
gluten-free alternatives, 622–623
jammy, 180
mocha, 180
mug, 181
nutty, 180
one-bowl, 181
peanut butter, 180
removing from pan, 180
thins, 181
white chocolate-macadamia, 181
Brown rice flour: chapati, 377–378
Brown rice pudding with nuts and dried fruits, 328
Brown sugar, 17–18
applesauce cake, 236
vanilla-brown sugar cake soak for, 571
bacon-, waffles, 112
cookies, 158
dark: tropical banana bread, 63
in flavoring French toast custard, 118
as frosting, for fresh fruit and nut bread, 65
gooey butter cake, 229
infusing simple syrup and ganache, 557
oatmeal muffins, 80
pecan pound cake, 214
vanilla-, cake soak, 571
Brûlée
crème, 338
crème anglaise for, 579
rice pudding, 327
Brûléed
fruit pastries, 491
seven-minute frosting, 565
Brushes, 48
Brussels sprouts
customizing for fillings, 516
prepping for savory baking, 507
Bûche de Noël, 241
making, 243
Buckeyes, peanut butter, 357
Buckle
blackberry, 236–237
blueberry-cardamom, 237
cherry-vanilla, 237
peach-ginger, 237
plum-thyme, 237
Buckwheat
chocolate, muffins, 78
leftovers bread, 73
molasses granola, 138
blini, 107
yeasted, 107
Buckwheat flour, 15
Bulgur
Irish soda bread with, 93
leftovers bread, 73
Buns
bao, 447–448
shaping, 447
variation on, 448
flaky raisin, 482–483
hot cross, 430
shaping dough into hamburger and hot dog, 424
shortcut raisin, 477
Swedish saffron, 434–435
Buñuelos, 457
Butter, 19–20
almond, for pie 286
apple, 576–578
for croissants, danish, and cornetti, 499
for pancakes, French toast, and waffles, 104
puff pastry cups and phyllo cups, 492
brown
apple pie, 268
blueberry muffins, 76
brioche, 420
carrot cake, 231
cranberry corn bread, 73
as filling for crêpes, 123
genoise, 219
jelly rolls, 242
vanilla-brown sugar cake soak for, 571
cashew, for pie, 286
cold, 20
for biscuits and scones, 85
cultured, 584
firmer, 584
gingery-pear, 576
hazelnut, for pie, 286
melted, 20
pecan, for pie, 286
for pie crusts, 254
pistachio, for pie, 286
roasted nut, 586–587
variations on, 587
softened, 20
tahini, for pie, 286
unsalted, 19
vegan substitution for, 42
whipped, 583–584 (See also Whipped butter)
Butter cake, 192
Butter cookies, 158
Buttercream frosting, 225, 560–565
citrus, 561
in dressing up cakes, 225
in dressing up cookies, 163
espresso, 561
ginger, 561
Italian meringue, 563
maple, 561
not-too-sweet chocolate, 562
not-too-sweet coffee, 177, 562
not-too-sweet honey, 562
not-too-sweet vanilla, 561–562
peanut, 563
Swiss meringue, 565–566
almond, 565
caramel, 565
cardamom, 565
chocolate, 565
lemon, 565
strawberry, 563
Buttered rum pound cake, 214
Buttermilk, 24
bars, 186
beignets, 131–132
biscuits, 82–84
variations on, 83–84
blueberry, cornmeal cake, 217
blueberry pudding cake, 227–228
bran muffins, 79
-coffee cake, 71
corn waffles, 115–116
devil’s food cake, 199
DIY, 24
German chocolate cake, 204–205
ice cream, 314
Irish brown bread, 92–93
leftovers bread, 73–74
Mother Hubbard pancakes, 102–103
orange–olive oil biscuits, 86–87
pain d’épices, 69–70
pancakes, 100
panna cotta, 337–338
pie, 282–283
banana butterscotch, 283
blueberry, 283
dark chocolate, 283
orange, 283
rich, sweet corn bread, 72–73
Southern corn bread, 71–72
vegan substitution for, 42
waffles, 112
variations on, 112
white cake, 213
Butternut squash
customizing for fillings, 516
ginger-pecan, biscuits, 84–85
hand pies, 526
knishes, 542
prepping for savory baking, 507
Butterscotch
banana, pie, 283
flan, 339
-pecan pie, 281
popcorn bars, 190
pudding, 325
layer cakes, 213
rice pudding, 328
variations on, 328
bourbon, 582
versus caramel versus dulce de leche, 583
for cream puffs, 454
in dressing up cakes, 225
in dressing up cookies, 162, 163, 169
as filling for crêpes, 123
ginger, 582
icebox cake, 210
for ice cream, 310
maple, 582
Buttery-baked apples, 302
C
Cabbage
customizing for fillings, 516
prepping for savory baking, 507
strudel, 537–538
variations on, 537–538
Cacio e pepe pizza, 549
Cake boards and boxes, 196
Cake crumbs, cake scraps for, 232
Cake doughnuts, 128–129
apple cider, 129
chocolate, 128
crullers, 129
Cake flour, 13
substituting, 594
Cake pans
square, 45
substituting, 194
tube, 46
Cake pan shortbread, 165
Cakes, 191–252
almond financiers, 230
variations on, 230
angel food, 219–220
serving, 220
variations on, 220
applesauce, 235–236
variations on, 236
baba au rhum, 226–227
variations on, 226–227
baked Alaska, 248–249
variation on, 249
Black Forest, 206–207
variations on, 206–207
blackberry buckle, 236–237
variations on, 237
blueberry pudding, 227–228
variations on, 228
Boston cream pie, 229
variations on, 229
butter, 192
variations on, 226
carrot, 230–231
gluten-free alternatives, 622
sourdough starter for, 410
variations on, 229
cheesecake, 221–223
cheesecake, 221
variations on, 221
chocolate, 222–223
variations on, 223
ricotta, 222
variations on, 222
chocolate, 196–211
chocolate, 196–199
variations on, 197–199
death-by-, torte, 207
fillings for, 207
variation on, 207
dense flourless, 203
variation on, 203
German, 204–206
variations on, 205–206
gluten-free alternatives, 622–623
-hazelnut torte, 207–208
variations on, 208
icebox, 209
-mocha dacquoise, 247–248
variations on, 248
molten, 202–203
variations on, 203
-sour cream pound, 201–202
variations on, 201–202
stout, 204
variations on, 204
variations on, 211
cinnamon, 231–232
variations on, 232
Claudia Roden’s Middle Eastern orange-almond, 236
variation on, 236
converting to whoopie pies, 211
cranberry-walnut torte, 238–239
variations on, 239
crazy, 200–201
variations on, 200–201
cream, pudding, and cheese, 192, 220–229
devil’s food, 199
variation on, 199
dressing up, 225
embellishing, 569
pans, 193
springforms, 223
tool kit, 196
variations on, 246
genoise, 219
variations on, 219
gooey butter, 228–229
variations on, 228–229
honey-spice, 234–235
variations on, 235
hot milk, 227
variations on, 227
Hungarian seven-layer dobos torte, 251–252
variations on, 252
icebox
chocolate, 209
variations on, 210
jelly roll, 241
making, 242
variations on, 241
king, 246–247
shaping, 247
Lady Baltimore, 243–244
variations on, 244
layer
alternative fillings for, 213
making, 198
lemon cornmeal, 217–218
variations on, 217–218
making for a crowd
cake soak, 233
Caribbean rum, 233
cheesecake, 233
dense, moist, 233
freezing, 233
layered sheet, 233
no-assembly, 233
petits fours, 233
sticky toffee pudding, 233
tres leches, 233
variations on, 249
olive oil, 216–217
variations on, 216–217
petits fours, 216
pineapple upside-down, 239–240
variations on, 240
pound
chocolate-sour cream, 201–202, 245
variations on, 201–202
variations on, 214–215
hard sauce for, 584–585
leftover, strudel, 497
rich chocolate sauce for, 581
variations on, 20
variations on, 234
red velvet, 199–200
gluten-free alternatives, 625
special-occasion, 241–252
mix and match, 245
sponge, 218–219
variations, 218–219
sticky toffee pudding, 237–238
variations on, 238
stuffed cupcakes, 215
sweet rice and coconut (bibingka), 240–241
variations on, 240–241
techniques
baking, 195
frosting, 195–196, 197, 198, 225
mixing, 195
preparing and filling cake pans, 194–195
storage, 196
tres leches, 221–222
variations on, 222
using meringue in, 248
using scraps, 232
wedding cake, alternatives to, 250
white, 212–214
variations on, 213–214
yeasted, 192
yellow, 211–212
gluten-free alternatives, 622
homemade, snack, 215
variations, 215
variations on, 212
yellow and white, 211–218
Cake soaks, 202, 225, 233, 570–571
boozy, 571
coconut-pineapple, 571
coffee cinnamon, 571
honey, 571
lemon, 571
orange, 571
rich vanilla, 571
vanilla, 570–571
vanilla-brown sugar, 571
Cake truffles, cake scraps for, 232
Cakey sugar cookies, 159
Calzones, 554
ham and cheddar, 554
meat, 554
pesto-chicken, 554
shaping dough for, 546
spinach-artichoke, 554
Camembert cheese, 508
Campari pops, 323
Canadian bacon: baked eggs benedict, 510
Canapés, about, 369
Candies, 346–359
berry pâte de fruit, 356
candied orange peels, 355–356
candied ginger, 356
caramels, 349–350
variations on, 350
cherry-almond truffles, 348–349
variations on, 349
chocolate-dipped anything, 353
items to dip in, 353
variations on, 353
chocolate fudge, 346
additions to, 348
variations on, 347
chocolate truffles, 347–348
additions to, 348
variations on, 348
divinity, 354
equipment for making, 346
green tea mochi, 358–359
variations on, 358–359
halvah, 357–358
variation on, 358
maple, 351
marshmallows, 354–355
variations on, 352–355
marzipan, 356–357
variation on, 357
peanut brittle, 350–351
additions to, 350–51
variations on, 350
peanut butter buckeyes, 357
peppermint bark, 351–352
variations on, 352
stages of
firm-ball stage, 346
hard-ball stage, 346
hard-crack stage, 347
soft-ball stage, 346
soft-crack stage, 347
thread stage, 346
toffee, 352–353
variations on, 352–353
vanilla taffy, 354
Candy cane fudge, 347
Candy thermometer, 51
Cannoli, 497–498
baked cups, 498
chocolate chunk, 498
free-form, 498
lemon-pistachio, 498
Cantal cheese, cheese quiche, 518
Cantaloupes, ripening of, 65
Capers
olive palmiers, 533
for whipped butter, 584
Cappuccino, custard, 338
Caramel(s), 349–350
-apple strudel, 496
apple turnovers, 470
jelly rolls, 242
vs. butterscotch vs. dulce de leche, 583
cake, 212
cardamom, 350
chewy, 349
chile pumpkin pie with, sauce, 280
chocolate, 349
chocolate-, tart, 295
-coconut phyllo pastries, 491
coffee, 349
coffee sauce: coffee cake, 71
crème, 338–339
variations on, 339
dipping in tempered chocolate, 353
flavor combinations with, 607
gingerbread, 349–350
lime, 350
macarons, 177
milk, fudge, 347
-peanut pie, 281
pecan-, bars, 183–184
variations on, 184
-pecan twists, 467
pistachio, 350
popcorn bars, 149, 153, 189–190
variations on, 190
pudding, 326
layer cakes, 213
salted, apple pie, 268
salted, flan, 339
boozy, 582
for brownies and blondies, 181
coffee, 582
-cream cheese frosting, 582
for cream puffs, 454
for croissants, danish, and cornetti, 499
for doughnuts and bomboloni, 132
for doughnut topping, 129
in dressing up cakes, 225
in dressing up cookies, 162, 163, 169
as filling for crêpes, 123
for icebox cake, 210
for ice cream, 310
for layer cakes, 213
for parfaits or trifles, 188
salted, 582
spiced, 582
swirl cheesecake, 221
Swiss meringue buttercream, 565
top 25 recipes for, 613
triple, seven-layer dobos torte, 252
Caramelized banana pancake, 105
Caramelized French toast, 118
Caramelized-lemon tart, 296
Caramelized sugar, 582
Caraway cabbage strudel, 537
Caraway seed(s)
dill and, leftovers bread, 74
-dill rieska, 94
-fennel seed soda bread, 93
orange-, scones, 88
as topping for crackers and flatbread dough, 365
Carbonara
pasta frittata, 515
pizza, 551
Cardamom, 26
almond-, rolls, 477
apricot-, pancakes, 104
blueberry-, buckle, 237
bread, 422
cake, 232
caramels, 350
coffee cake, 429
danish pastry dough, 484–485
doodles, 170
as filling for crêpes, 123
flaky pistachio- buns, 483
in flavoring French toast custard, 118
ginger-, angel food cake, 220
ginger-, pudding cake, 228
infusing simple syrup and ganache, 557
orange-, bread, 65
-orange pinwheel biscuits, 86
pear-, cake, 236
pistachio-, baklava, 490
pistachio-, semifreddo, 319
-rose cake, 236
Swiss meringue buttercream, 565
Caribbean rum cake, 224, 226, 233
variations on, 226
Carrot(s), 34
as addition to quick breads, muffins, or scones, 63
cake, 230–231
brown butter, 231
gluten-free alternatives, 622
pecan, 231
sourdough starter for, 410
chicken pot pie, 523–524
customizing for filling, 516
fritters, 137
-ginger bread, 67
gingerly, cake waffles, 117
grated, as addition to quick breads, 68
oatmeal, cookies, 146
preparing, 34
prepping for savory baking, 507
Cashew(s)
butter pie, 286
cherry, granola, 138
chocolate, bark, 352
chocolate, -caramel bars, 184
Cast-iron skillets, 255
Cauliflower
customizing for fillings, 516
knishes, 542
prepping for savory baking, 507
Cayenne pepper: corn bread, 72
Celery root, grated, as addition to quick breads, 68
Cereals, 138–140
almond puffs, 140
bran flakes, 139–140
nutty, 139
chocolate puffs, 140
corn flakes, 140
as doughnut topping, 129
grain clusters, 140
grain nuts, 139
variations on, 139
granola, 138–139
variations on, 138–139
no-bake fruit and, bars, 189
oat clusters, 140
rice, bars, 190
sweet wheat flakes, 140
Chai-spiced custard, 338
shaping, 421
cinnamon-orange, 422
raisin, 422
Rosh Hashanah, 422
Chambord, raspberry-, pie, 288
Champagne gelée, 336
Champ de Noël, 241
Chapati, 377–378
grilled, 378
variations on, 378
Chard
calzones, 554
customizing for fillings, 517
fritters, 137
prepping for savory baking, 507
Charlotte, apple, 342–343
mixed berry, 342
peach-cherry, 342
skillet, 343
Chawanmushi, shrimp, 512–513
Cheddar cheese, 508
as addition to yeast bread, 394
as addition to crackers and flatbread dough, 365
apple pie with, crust, 268
apple-, turnovers, 469–470
bacon, pinwheel biscuits, 86
baked cheesy custard, 511
black bean and cheese empanadas, 526–527
broccoli-, knishes, 542
cheese quiche, 518
cheese soufflé, 513–514
cheese straws, 366–367
cheesy corn fritters, 136
-chive biscuits, 83
-chive cornmeal crackers, 369
-chive spoon bread, 537
-corn waffles, 116
-dill crackers, 366
extra-cheesy bread, 395
as filling for crêpes, 124
“goldfish” crackers, 366
ham, and calzone, 554
ham and, croissants, 482
Mexican cheese bread, 531
overnight French toast, 119
parmesan frico, 367
savory bread pudding, 535–536
-scallion johnnycakes, 540
Southwestern-style breakfast bread, 395
-stuffed baked apples, 302
waffles, 114
for whipped butter, 584
zucchini and, soufflé, 515
Cheese, 506–509
as addition to yeast bread, 394
as addition to crackers and flatbread dough, 365
Asiago (See Asiago cheese)
blue (See Blue cheese)
buttermilk biscuits, 84
Camembert, 508
Cantal (See Cantal cheese: cheese quiche)
cheddar (See Cheddar cheese)
Comté, 508
cottage (See Cottage cheese)
cream (See Cream cheese)
crumbly, 509
customizing vegetable fillings and toppings and, 516–517
Emmental (See Emmental cheese)
feta (See Feta cheese)
fontina (See Fontina cheese)
goat (See Goat cheese)
Gorgonzola (See Gorgonzola cheese)
Gouda (See Gouda cheese)
Gruyère (See Gruyère cheese)
hard, 508–509
manchego (See Manchego cheese)
mascarpone (See Mascarpone)
mozzarella (See Mozzarella cheese)
Muenster (See Muenster cheese: Georgian cheese bread)
parmesan (See Parmesan cheese)
pecorino Romano (See Pecorino Romano cheese)
pepper jack (See Pepper jack cheese)
ricotta (See Ricotta cheese)
Roquefort, 509
semihard, 508
semisoft and washed-rind, 508
Stilton (See Stilton cheese)
Swiss (See Swiss cheese)
Toma, 508
Cheese blintzes, 124–125
variations on, 124–125
berry, 221
caramel swirl, 221
chocolate, 222–223
-cherry, 223
-peanut butter, 223
with crust, 221
pumpkin, 221
ricotta, 222
-lemon, 222
-mascarpone, 222
thumbprint cookies, 167
vegan, 221
Cheese crackers, 366
blue cheese and olive, 366
cheddar-dill, 366
“goldfish,” 366
Gruyère-thyme, 366
Cheese danish, 486–487
almond-orange
blueberry-, 486
chocolate-mascarpone, 486
coconut-lime, 486
making dough for, 485
Cheese grater, 48
Cheese pizza, 551–553
making dough for, 546–548
variations on, 552–553
Cheese soufflé, 513–514
variations on, 513–514
Cheese straws, 366–367
sage, 367
Cheese twists, 367
Cheese waffles, 114
Cheesy corn fritters, 136
Cheesy fougasse, 427
Cheesy lard bread, 428
Cheesy potato pancakes, 111
Chef’s knife, 47–48
Cherries, 34–35
-almond bread, 64
-almond cobbler, 299
almond-, cornmeal cake, 217–218
-almond rugelach, 501
-almond truffles, 348–349
variations on, 349
black: Black Forest cake, 206–207
cashew granola, 138
chocolate-, almond bark, 352
chocolate-, babka, 432
chocolate-, cheesecake, 223
chocolate-, muffins, 78
-chocolate sorbet, 316
-chocolate turnovers, 470
clafoutis, 339–340
variations on, 340
dried, for flourless nut cookies, 151
fresh fruit and nut bread, 64
frozen, chocolate soufflé, 346
fruit sauce, 573
icebox cake, 210
jam, 575
jubilee, 304–305
-orange slump, 300
peach-, charlotte, 342–343
pie, 275
-almond, 275
-bourbon, 275
custard, 275
-pistachio torte, 239
-port jam glaze, 568
preparing, 35
sour, coffee cake, 71
strudel, 496
tart with brandy, 292
-vanilla buckle, 237
-walnut Lady Baltimore cake, 244
white chocolate chunk oatmeal cookies, 146
Cherry liqueur, cherry-almond truffles, 348–349
Cherry tomatoes and olive tart, 521
Chess pie, 283–284
chocolate, 283
lemon, 284
maple, 284
vinegar, 284
Chèvre, 506
Chewy brownies, 182
Chewy caramels, 349
Chewy oatmeal raisin cookies, 146
Chewy recipes, top 25, 614
Chiacchiere, 133
Chia seeds, fruit jam, 575
Chicken
cobbler with corn and chiles, 524–525
variations on, 525
pesto-, calzone, 554
pot pie, 523–524
variations on, 523–524
Chicken stock
chicken cobbler with corn and chiles, 524–525
chicken pot pie, 523–524
Chickpeas
flour: socca or farinata, 380–381
spicy-, leftovers bread, 73–74
steamed, bread, 544
Children
baking with, 8
making cookies and bars with, 149
making recipes with, 602
Chile peppers
as addition to crackers and flatbread dough, 365
chocolate-, stout cake, 204
customizing for fillings, 516
infusing simple syrup and ganache, 557
olive oil cookies, 154
poblano (See Poblano chiles)
prepping for savory baking, 507
Chile pumpkin pie with caramel sauce, 280
Chinese five-spice bread, 70
Chipotle pepper: corn bread, 72
Chipotle spoon bread, 536–537
variations on, 537
Chives
cheddar-, biscuits, 83
cheddar-, cornmeal crackers, 369
cheddar-, spoon bread, 537
goat cheese and, pinwheel biscuits, 86
Gruyère-, popovers, 91
leek, scallion, and, knishes, 542
Chocolate, 22–24
as addition to cookies, 160
almond banana, cream pie, 277
-almond muffins, 77
-almond pound cake, 201
-almond spread, 586
angel food cake, 220
babka, 431–432
shaping, 431
variations on, 432
-banana bread, 63
-banana muffins, 78
biscotti, 173
bittersweet (See Bittersweet chocolate)
black bread with, 406
blood orange–, icebox pie, 289
bread pudding, 3341
bread pudding strudel, 497
brownies and blondies, 181
-buckwheat muffins, 78
buttercream
death-by-chocolate torte, 207
German chocolate cake, 204–206
buying, 23
cakes, 191–252
Black Forest, 206–207
variations on, 206–207
chocolate, 196–197
chocolate pastry cream for, 578
crazy, 200–201
variations on, 200–201
crème anglaise for, 579
death-by-chocolate torte, 207
fillings for, 207
variation on, 207
dense flourless chocolate, 203
variation on, 203
devil’s food, 199
variation on, 199
German chocolate, 204–206
variations on, 205–206
gluten-free alternatives, 622–623
-hazelnut torte, 207–208
variations on, 208
icebox, 209
molten chocolate, 202–203
variations on, 203
peanut butter sauce for, 588
red velvet, 199–200
gluten-free alternatives, 625
variation on, 200
-sour cream pound, 201–202
variations on, 201–202
sourdough starter for, 408
stout, 204
variations on, 204
variations on, 211
caramels, 349–350
cashew bark, 352
cashew-caramel bars, 184
variations on, 223
-cherry almond bark, 352
cherry fudge, 347
-cherry muffins, 78
cherry-, sorbet, 316
cherry-, turnovers, 470
chess pie, 283
-chocolate torte, 208
-cinnamon cake, 199
coffee-cinnamon cake soak for, 571
-cinnamon rolls, 431
cinnamon sugar zeppole with, sauce, 132
-cinnamon toaster pastries, 472
-coated Florentines, 157
coconut bark, 352
-coconut blondies, 182
cooking with, 58–59
-covered mint cookies, 159
-cream cheese swirl cake, 202
cream pie, 277
cream puff pastry, 451
crème anglaise, 579
custard, 338
dark (See Dark chocolate)
-dipped biscotti, 173
-covered digestive biscuits, 174
-dipped macaroons, 152
-dipped truffles, 348
double-, muffins, 77–78
doughnut, 128
-drizzled caramel popcorn bars, 190
espresso, muffins, 78
-filled Mexican wedding cookies, 171
as filling for crêpes, 123
financiers, 230
flourless, almond cookies, 151, 153, 169
fool, 330
frozen cherry- soufflé, 346
fudge, 347
variations on, 347
ganache, 177, 225, 245, 557, 560, 570
Boston cream pie, 229
chocolate-mocha dacquoise, 247–248
coffee pastry cream for, 578
for cream puffs, 454
for croissants, danish, and cornetti, 499
death-by-chocolate torte, 207
in dressing up cakes, 225
in dressing up cookies, 162–163, 169
as filling for crêpes, 123
German chocolate cake, 204–206
Hungarian seven-layer dobos torte, 251–252
jelly rolls, 242
layer cakes, 213
puff pastry cups and phyllo cups, 492
for rich, sweet muffins, 77
as sauce for doughnuts and bomboloni, 132
ganache glaze, 560
gâteau St. Honoré, 478–480
variations on, 312
gelée, 336–337
glaze, 225
chocolate cheesecake, 222–223
dressing up cakes, 225
-glazed doughnuts, 127
gooey butter cake with, topping, 228–229
graham crackers, 371
-hazelnut and banana stuffed French toast, 120
-hazelnut galette des rois, 474
-hazelnut gelato, 312
hazelnut granola, 138
-hazelnut pie, 281
-hazelnut spread, 177, 225, 570, 586
for banana bread, 63
brownies and blondies, 181
for cream puffs, 454
for croissants, danish, and cornetti, 499
death-by-chocolate torte, 207
dessert pizza, 551
in dressing up cakes, 225
in dressing up cookies, 163
as filling for crêpes, 123
icebox cake, 210
layer cakes, 213
orange, 586
pie, 286
rugelach, 501
as sauce for doughnuts and bomboloni, 132
-hazelnut torte, 207–208
variations on, 208
icebox cake, 209
ice cream, 314
key lime pie, 279
madeleines, 178–179
magic bars, 184–185
making, 22–23
marble pumpkin–, pie, 280
marshmallows, 354–355
-mascarpone danish, 486
meringues, 175
Mexican-, muffins, 78
milk (See Milk chocolate)
-mint brownies, 180
mint-, icebox pie, 289
mint, trifle, 333
-mocha dacquoise, 247–248
variations on, 248
mousse, 330
icebox cake, 209
puff pastry cups and phyllo cups, 492
not-too-sweet, buttercream, 562
-orange bars with ginger, 183
-orange cookies, 161
-orange rugelach, 501
-orange tofu pudding, 329
overnight French toast, 119
pancakes, 101
Paris-Brest, 459
-peach cake, 207
-peanut butter muffins, 78
peanut butter pinwheel cookies, 158
peanut butter sauce, 588
-peanut butter stuffed French toast, 120–121
-pecan pie, 281
-pecan strudel, 496
phyllo pastries, 491
pinwheel biscuits, 86
pretzel bark, 352
-pretzel bars, 183
variations on, 183
pudding, 326
layer cakes, 213
variations on, 326
puffs, 140
-raspberry cake, 207
-raspberry tart, 291
-raspberry tofu pudding, 329
rice pudding, 327
rich, sauce, 580–581
-ricotta pound cake
with orange, 201
orange cake soak for, 571
scones, 89–90
variations, 90
shortbread, 165
-s’mores muffins, 78
snack cakes, 215
soufflé, 344–345
variations on, 344–345
-sour cream pound cake, 201–202, 233, 245
glazes for, 567–568
variations on, 201–202
sponge cake, 218–219
jelly rolls, 241–242
sticky toffee pudding, 237–238
storing, 24
stout cake, 204
variations on, 204
sugar cookies, 158
Swiss meringue buttercream, 245, 565
tart, 295
crust, 262
variations on, 295
tiramisu, 334
top recipes for, 611
triple-, cream pie, 277
truffles, 347–348
tuiles, 155
turnovers, 470
unsweetened (See Unsweetened chocolate)
vanilla meringues, 174–175
chocolate cheesecake, 222–223
chocolate icebox cake, 209
crumb crust, 263–264
dressing up, 162
waffles, 114
jelly rolls, 242
white, 23–24 (See also White chocolate)
whole wheat, oat scones, 91
variations on, 211
-zucchini bread, 68
Chocolate chips, 23
as addition to quick breads, muffins, or scones, 63
banana, bran muffins, 79
banana-, clafoutis, 340
coconut, oatmeal muffins, 81
Dutch baby, 110
noodle kugel, 342
overnight French toast, 119
pancakes, 101
peanut butter, cookies, 148
Chocolate chunks
baba au rhum, 226–227
brioche, 420
cannoli, 498
banana oatmeal, cookies, 147
-chocolate, 144
extra-chewy, 144
Mexican, 144
oatmeal, cherry white, 146
oatmeal, cookies, 146
oaty, 144
thin and crisp, 144
thumbprint cookies, 166–167
vegan, 146
Chocolate-dipped anything, 353
items for, 353
milk-, 353
white-, 353
Chocolate fudge, 347
additions to, 348
variations on, 347
Chocolate-hazelnut spread, 586
chocolate-almond, 586
chocolate-orange-, 586
Chocolate-hazelnut torte, 207–208
variations on, 208
Chocolate pastry cream, 578
zuppa inglese, 334
Chocolate truffles, 347–348
additions to, 348
chocolate-dipped, 348
dipping in tempered chocolate, 353
milk-, 348
vegan, 348
Chorizo
and green olive empanadas, 527
spicy skillet tamale pie, 532
Chouquettes, 452–453
coatings for, 453
Choux pastry, 450
basics of, 450–451
beignets, 457
chouquettes (See Sugar puffs)
cream puff pastry (pâte à choux), 451
variations on, 451
cream puffs, 451–452
building structure, 459
flavor combinations for, 454
making, 452
profiteroles, 452
making, 460
free-form, 461
éclairs, 456
variations on, 456
French crullers, 456–457
variations on, 457
Paris-Brest, 457–459
making, 458
variations on, 458–459
savory fillings for, 455
shapes of, 455
sugar puffs (chouquettes), 452–453
coatings for, 453
sweet fillings for, 454
Churros, 457
Chutney, mango, muffins, 80
sandwich rolls, 424
Cilantro-lime olive oil biscuits, 87
Cinnamon, 28
apple-, bars, 187
apple-, bread pudding, 341
apple or pear compote, with raisins and, 574
apple- pancakes, 104
babka, 432
-bun muffins, 77
cake, 231–232
variations, 232
chocolate-, cake, 199
chocolate-, rolls, 431
chocolate tart, 295
chocolate-, toaster pastries, 472
-coffee cake, 71
coffee-, cake soak, 571
as filling for crêpes, 123
flaky, buns, 483
in flavoring French toast custard, 118
flourless nut cookies, 151
glaze, 567
for banana bread, 63
for fresh fruit and nut bread, 65
for gingerbread, 69
graham crackers, 370–371
honey-, sweet potato biscuits, 84
infusing simple syrup and ganache, 557
maple-, granola bars, 189
maple-, scones, 89
-orange challah, 422
overnight French toast, 119
pinwheel biscuits, 85–86
fillings for, 86
variations on, 86
-raisin Boston brown bread, 92
-raisin oatmeal pancakes, 108
-raisin swirl bread, 419
rolls, 429–431
forming, 430
variations on, 431
-spice crazy cake, 201
-spice tres leches cakes, 224
-sugar twists, 467
variations on, 467
-sugar wonton crackers, 368
sugar zeppole with chocolate sauce, 132
Citrus, 35–36. See also Grapefruit; Lemon(s); Lime(s); Orange(s)
as addition to cookies, 160
as addition to quick breads, muffins, or scones, 63
baklava, 490
biscotti, 173
buttermilk biscuits, 84
as doughnut topping, 129
flavor combinations with, 607
in flavoring dessert sauce, 581
in flavoring whipped cream, 559
infusing simple syrup and ganache, 557
macarons, 177
panna cotta, 336
sweet, granita, 317
top recipes for, 612
tuiles, 155
for whipped butter, 584
Citrus liqueur. See also Grand Marnier
boozy olive oil cake, 217
for lemon-poppy bread, 67
Citrus reamer, 48
Clafoutis
banana-chocolate chip, 340
blueberry, 340
bourbon-ginger-pear, 340
brandy apple, 340
cherry, 339–340
dried fruit, 340
Clams
pie, 524
white pizza with, 551
Classic pound cake, 214–215, 233, 245
glazes for, 568
strawberry trifle, 330
summer pudding, 332
variations on, 214–215
Classic shortbread, 164–165
dipping in tempered chocolate, 353
dressing up, 162
improvising, 160
variations on, 165
Claudia Roden’s Middle Eastern orange-almond cake, 236
variation on, 236
Cloverleaf rolls, 423
Cloves, 28
as filling for crêpes, 123
infusing simple syrup and ganache, 557
Coarse sugar, 17
Coatings for sugar puffs, 453
Cobblers
accompaniments for, 299
additions to toppings, 299–300
apple, 299
apricot, 299
balsamic-berry, 299
blueberry, 298–300
blueberry-corn, 299
cherry-almond, 299
chicken and mushroom, 525
chicken, with corn and chiles, 524–525
chicken pot pie, 525
peach, 299
pear-bourbon, 299
tomato, 525
Cocoa, 24. See also Dutch-process cocoa powder
brownies, 180
chocolate gelato, 310–312
chocolate-hazelnut torte, 207–208
chocolate stout cake, 204
chocolate truffles, 347–348
crazy cake, 200–201
devil’s food cake, 199
German chocolate cake, 204–206
pancakes, 100
pinwheel biscuits, 86
pumpernickel bread, 416–417
red velvet cake, 199–200
swirl bread, 419
tiramisu, 333–334
Coconut
all-, crust, 263
Anzac cookies, 154
banana bread, 62–64
banana oatmeal, cookies, 147–148
caramel-, phyllo pastries, 491
carrot cake, 230–231
chocolate, bark, 352
chocolate- blondies, 182
-chocolate chip oatmeal muffins, 81
chocolate-, tart, 287–288
-coconut icebox pie, 289
cookies, 147
crazy cake, 201
cream pie, 277
crumb topping, 265
death-by-chocolate-, torte, 207
double-chocolate muffins, 78
as doughnut topping, 129
flavor combinations with, 608
French toast, 118
frozen yogurt, 312
fruit tart, 293
for banana bread, 63
for cream puffs, 454
for lemon-poppy bread, 67
granola, 138
bars, 189
ice cream, 314
for ice cream, 310
-key lime pie pops, 323
layer cake, 213
mango curd for, 580
-lemon macaroons, 152
for lemon-poppy bread, 67
lime bars, 186
-lime danish, 486
-lime mousse, 332
-lime pound cake, 214
coconut-rum hard sauce for, 585
-lime tapioca pudding, 329
-lime tart, 296
macaroons, 152
dipping in tempered chocolate, 352
magic bars, 184–185
mango-, pops, 322
mango-, sorbet, 316
marzipan, 357
-muffins, 76
no-bake fruit and, crust, 265
oatmeal-, cookie crust, 263
orange financiers, 230
-pecan filling, 571–572
German chocolate cake, 204–206
-pineapple cake soak, 571
-rice bread, 74
-rum hard sauce, 585
seven-minute frosting, 565
steamed chickpea bread, 544
streusel topping, 76
stuffed, bread, 94–95
sugar puffs, 453
sweet potato, cake, 231
sweet rice and, cake, 240–241
tart crust, 263
toasted, chocolate tart, 287–288
toasted, gooey butter cake, 229
tres leches cake, 224
tropical banana bread, 63
tuiles, 155
whole wheat mango-, scones, 91
Coconut milk
light and fluffy, pancakes, 101
-lime rice waffles, 115
Coconut oil
cake, 216
coconut-pineapple cake soak for, 571
in cookies, 150
lime-, biscuits, 87
-buttercream frosting
death-by-chocolate torte, 207
caramels, 349
caramel sauce, 582
-cinnamon cake soak, 571
crazy cake, 200
creamy, pops, 323
flavor combinations with, 608
in flavoring whipped cream, 559
gingerbread, 69
granita, 318
variations on, 318
honey-spice cake, 234–235
ice cream, 314
infusing simple syrup and ganache, 557
macarons, 177
not-too-sweet, buttercream, 562
-pecan pie, 281
tiramisu, 333–334
toffee, 353
tres leches cake, 224
whipped cream
icebox cake, 210
jelly rolls, 242
Coffee cake, 70–71
additions to, 71
blueberry, 71
buttermilk or yogurt, 71
cinnamon, 71
glazes for, 71
gluten-free alternatives, 623
with oat streusel, 71
old-fashioned, 429
orange-cardamom, 71
pear-ginger, 71
vegan, 70
whole grain, 71
Coffee grinder, 51
Cointreau: boozy olive oil cake, 217
Collards: baked flatbread with hearty greens, 538
Colwin, Laurie, 399
Combining, 55
Compound butter, 584
Comté cheese, 508
Confectioners’ sugar, 17
as doughnut topping, 129
dusting with, 53
French crullers, 456–457
marshmallows, 354–355
marzipan, 356–357
peanut butter buckeyes, 357
Containers
cookies as edible, 156
fillings for cookie, 156
Cooked fruit method for fruit sauce, 573
Cooked-rice pudding, 329
Cookie crumb crust, 263–264
ricotta cheesecake, 222
variations on, 264
Cookie crust, making, 188
Cookie cutters, 49
Cookie dough
coating, 162
cutting, 162
eating, 142
mixing, 142–143
resting, 143
Cookies, 142–179
apple-cinnamon, 187
baked oat, 189
banana-nut, 187
buttermilk, 186
butterscotch popcorn, 190
caramel popcorn, 189–190
variations on, 190
chocolate cashew-caramel, 184
chocolate-drizzled caramel popcorn, 190
chocolate-orange, with ginger, 183
chocolate-pretzel, 183
variations on, 183
crackerjack, 190
date, 186–187
variations on, 187
variations on, 188
gingery fruitcake, 188
gluten-free, 153
handling botched or stale, 188
hermit, 185
variation on, 185
jam, 186
lemon squares, 186
variations on, 186
lightish, 185
linzer, 187
magic, 184–185
variations on, 185
making with children, 149
no-bake fruit and cereal, 149, 153, 185, 189
no-bake granola, 149, 153, 185, 188–189
variations on, 189
pecan-caramel, 183–184
variations on, 184
potato chip, 183
rhubarb-ginger, 187
salted caramel popcorn, 190
salted pecan-caramel, 184
s’mores, 183
spicy peanut-caramel, 184
tropical fruit, 188
whiskey caramel magic, 185
basics of baking, 142–143
chocolate chip
gluten-free alternatives, 623
dressing up, 162–163
drop, 144–157
Anzac, 154
variations on, 154
banana oatmeal cookies, 147–148
variations on, 147–148
black and white, 152–153
coconut macaroons, 152
variations on, 152
flourless chocolate almond cookies, 151
variations on, 151
improvising, 160
oatmeal raisin, 146–147
variations on, 146–147
olive oil, 153–154
variations on, 154
peanut butter, 148–149
variations on, 148–149
pignoli cookies, 151–152
pumpkin, 149
variations on, 149
secret ingredients for, 150
tuiles, 154–155
molding, 155
variations on, 155
your way, 145
as edible containers, 156
fillings for, 156
gluten-free, 153
handling botched or stale, 188
improvising, 160
lightish, 185
making with children, 149
oatmeal raisin, 146–147
gluten-free alternatives, 624–625
variations on, 146–147
peanut butter, 148–149
gluten-free alternatives, 625
variations on, 148–149
piecrust, 260
piped, shaped, rolled, and molded, 142
almond biscotti, 172–174
variations on, 173–174
chocolate wafer cookies, 159, 161
classic shortbread, 164–165
variations on, 165
cornmeal, 165–166
variations on, 166
fig bittmans, 170
French macarons, 176–178
flavoring and filling, 177
making, 178
tips for success, 176
variations on, 176–178
hamantaschen, 167–168
shaping, 168
variations on, 168
ladyfingers, 175–176
lemon thins, 164
variations on, 164
linzer, 167
madeleines, 178–179
variations on, 179
Mexican wedding, 171
variations on, 171
pizzelle, 179
variations on, 179
sandies, 171–172
variations on, 172
snickerdoodles, 170–171
variations on, 171
sugar, 157–159
variations on, 157–159
thumbprint, 166–167
variations on, 166–167
tips for keeping round, 159
vanilla meringues, 174–176
piping, 175
variations on, 176
whole wheat digestive biscuits, 174
variation on, 174
refrigerator, 158
improvising, 160
for special occasions and seasons, 169
storing, 143–144
sugar, 157–159
gluten-free alternatives, 626
variations on, 157–159
Cookie scoop, 49
Cooking, 56
with chocolate, 58–59
pancakes, 98
stovetop, 58
Cooling racks, 47
Corn
blueberry- cobbler, 299
blueberry-, pudding cake, 228
buttermilk biscuits, 84
chicken cobbler with, and chiles, 524–525
cornmeal pudding with, kernels, 343
corny cornmeal pancakes, 106
customizing for fillings, 516
flavor combinations with, 608
fritters, 135–136
variations on, 135–136
popovers, 91
prepping for savory baking, 507
skillet tamale pie, 532–533
waffles, 115–116
and bacon, 116
and blueberry, 116
cheddar-, 116
jalapeño-, 116
Corn bread
jalapeño, pudding, 536
rich, sweet, 72–73
brown butter cranberry, 73
honey orange, 73
maple, 73
sweet potato, 73
savory additions to, 72
Southern, 71–72
and bean, 72
cast-iron, 72
corny, 72
jalapeño-cheddar, 72
maple bacon, 72
sausage and onion, 72
whole wheat quinoa, 72
Cornetti, 498–499
fillings for, 499
Corn flakes, 140
Corn flour, 15
Cornish pasties, 525–526
variations on, 526
Cornmeal, 15
bacon-, crackers, 369
blueberry muffins, 75
blueberry, tart, 292
chapati, 378
cookies, 165–166
corn waffles, 115–116
dressing up, 162
jalapeño-, crackers, 368–369
variations on, 369
leftovers bread, 73
lemon, cake, 217–218
variations on, 217–218
lime financiers, 230
pancakes, 106–107
variations on, 106–107
pudding, 343
variations on, 343
rich, sweet corn bread, 72–73
skillet tamale pie, 532–533
Southern corn bread, 71–72
Cornstarch: as fruit thickener, 269
Corn syrup, 19
variations on, 383–384
Cottage cheese
bread pudding strudel, 496–497
cheese blintzes, 124–125
noodle kugel, 341–342
-sour cream pancakes, 103
spinach-cheese triangles, 527–528
Couscous, pancakes, 101
Crackerjack bars, 190
Crackers, 361–375
additions to, 365
baking, 363–364
basics of, 362–364
mixing the dough, 362
rolling the dough, 362–363
black pepper hardtack, 374
variations on, 374
cheese, 366
variations on, 366
cheese straws, 366–367
variations on, 367
customizing, 365
fastest fennel, 367–368
variations on, 368
fruit and nut crisps, 372–373
variations on, 373
gluten-free, 368
graham, 370–371
variations on, 370–370
Irish oatcakes, 372
jalapeño-cornmeal, 368–369
variations on, 369
making canapés with, 369
mixing dough for, 362
nut, 371
oatmeal, 371–372
variation on, 372
parmesan frico, 367
rich, buttery, 369–370
variations on, 370
rolling dough for, 362–363
seeded lavash, 373–374
sesame wafers, 374–375
simplest, 364
variations on, 364
storing, 364
toppings for, 366
Cranberries
-almond scones, 88–89
variations, 88–89
baba au rhum, 227
brown butter, corn bread, 73
combining with nuts, 64
cornmeal cake, 217
flavor combinations with, 608
fresh fruit and nut bread, 64
fruit and nut crisps, 372–373
for gingerbread, 69
-ginger cornmeal crackers, 369
-ginger muffins, 76
-ginger toaster pastries, 472
and Grand Mariner pastries, 476
jam, 577
maple-, spice cake, 235
orange, oatmeal muffins, 79
-orange rugelach, 498
orange-, spice compote, 574
-pecan muffins, 75
pie, 268
pinwheel biscuits, 84
-pumpkin seed bread, 393
slump, 300
orange-bourbon hard sauce for, 585
variations on, 300
-walnut Boston brown bread, 92
-walnut torte, 238–239
variations on, 239
-walnut truffles, 349
Crazy cake, 200–201
Bailey’s, 201
cinnamon-spice, 201
coconut, 201
coffee, 200
vanilla, 201
white chocolate-almond, 200
Cream, 24–25. See also Half-and-half; Heavy cream
caramels, 349–350
folding, 56
frozen berry soufflé, 345–346
pastry
cream-filled doughnuts, 127
as sauce for doughnuts and bomboloni, 132
simplest vanilla ice cream, 309
sour (See Sour cream)
strawberry semifreddo, 319, 322
tiramisu, 333–334
whipped (See Whipped cream)
Cream cakes, 220. See also Cheesecake; Pudding cakes
variations on, 226
gooey butter, 228–229
variations on, 228–229
hot milk, 227
variations on, 227
tres leches, 223–224
variations on, 224
as addition to crackers and flatbread dough, 365
apricot, bread, 63–64
cheesecake, 221
cheese danish, 486–487
chocolate cheesecake, 222–223
chocolate-, swirl cake, 202
in cookies, 150
carrot cake, 230–231
in dressing up cakes with, 225
in dressing up cookies with, 169
for gingerbread, 69
lemony, 562–563
peanut butter, 563
pumpkin, 563
for quick breads, muffins, or scones, 63
for vegetable bread, 68
marble pumpkin–, pie, 280
overnight French toast, 119
rugelach, 499–500
salmon soufflé with, and dill, 514
strawberry and, stuffed French toast, 120
strawberry, jalousie, 475
strawberry pie, 288
swirl brownies, 180
Cream crackers, 364
Cream-filled doughnuts, 127
Cream horns, 471
shaping, 471
Creaming, 55
Cream, pudding, and cheese cakes, 192, 220–229
almond, 451
chocolate, 451
vanilla bean, 451
Cream pies, 276–278
almond banana chocolate, 277
banana, 277
chocolate, 277
coconut, 277
cream-topped, 277
eggnog, 278
ginger, 277
mocha, 277
orange, 278
triple-chocolate, 277
vanilla, 276–277
building structure of, 459
croquembouche, 459–460
making, 452
rich chocolate sauce for, 581
Spanish, 472–473
variations, 473
sugar puffs, 452–453
Cream-topped cream pie, 277
Creamy all-fruit sorbet, 316
Creamy lemon glaze, 567
for fresh fruit and nut bread, 65
for lemon-poppy bread, 65
for rich, sweet muffins, 77
for vegetable bread, 68
Creamy recipes, top 25, 615
Crème anglaise 579
almond, 579
boozy, 579
chocolate, 579
in dressing up cookies, 169
eggnog, 579
Crème brûlée, 338
crème anglaise for, 579
Crème caramel, 338–339
variations on, 339
in dressing up cakes, 225
as filling for crêpes, 123
for pancakes, French toast, and waffles, 104
tarte flambée, 553
Crêpes, 121–122
about, 121
buckwheat, 122
chocolate, 122
egg, 123–124
Japanese, 124
filling and rolling, 122
savory fillings for, 124
Suzette, 122–123
tropical, 123
sweet fillings for, 123
Crescent rolls, 423
Crimping (for pie crust)
fork method, 257
knuckle method, 257
pinching method, 257
Crisps
accompaniments for, 299
apple, 297–298
banana, 298
blueberry-lemon, 298
ginger-plum, 298
individual, 298
oatmeal-almond pear, 298
raspberry-peach, 298
strawberry-rhubarb
Crisp waffles, 112
Crispy French toast, 118
Croissants, 480–482
almond, 482
fillings for, 499
frangipane for, 572
ham and cheese, 482
jam, 482
making dough, 463
pain au chocolat, 482
puff pastry, 482
shaping, 482
timeline for making, 464
Croquembouche, 250, 450, 459–461
free-form, 461
making, 460
Crullers, 129
Crumb crusts, 263–264
all-coconut, 263
list of, 264
granola, 264
oatmeal-coconut, 263
Crumble-stuffed baked apples, 302
Crumb topping, 265–265
additions to, 265–266
coconut, 265
gluten-free, 265
oat, 265
nut, 265
pumpkin pie with, 280
vegan, 265
Crumpets, 446–447
whole wheat, 447
Crunchier pizza dough, 547
Crunchy éclairs, 456
Crunchy granola, 138
Crunchy oatmeal toffee cookies, 147
Crunchy recipes, top 25, 614
Crustless quiche, 518
Cucumber-melon pops, 323
Cultured butter, 584
Cumin seeds
dosas, 385–386
seeded lavash crackers, 373–374
socca with garlic and, 381
as topping for crackers and flatbread dough, 365
Cupcakes, 233
homemade yellow snack cakes, 215
variations on, 215
Lady Baltimore, 244
making, 205
stuffed, 215
Currants
baba au rhum, 226–227
for flourless nut cookies, 151
-oatmeal bread, 395
orange-, biscuits, 83
Curried chicken pot pie, 524
Curried knishes, 542
Curried sweet potato galette, 522–523
variations on, 523
Custard(s), 324
apple tart, 291
baked, 337–343
ideas for, 339
variations on, 338
cakes, 192
cherry clafoutis, 339–340
variations on, 340
-filled doughnuts, 127
flan, 338–339
variations on, 339
green pea and parmesan baked, 511–513
variation on, 513
panna cotta, 335–336
variations on, 335–336
pies, 276–285
buttermilk, 282–283
variations on, 283
chess, 283–284
variations on, 284
key lime, 279
variations on, 279
lemon meringue, 278–279
variations on, 278–279
maple, 284
variations on, 284
Mississippi mud, 282
variations on, 282
pecan, 281–282
variations on, 281–282
pumpkin, 280–281
variations on, 280–281
shoofly, 284–285
vanilla cream, 276–278
variations on, 277–278
savory baked, 511
variations on, 511
Custard cups, 46
Custard sauces, 578–580
crème anglaise, 579
variations on, 579
in dressing up cookies, 163
lemon curd, 579–580
variations on, 580
vanilla pastry cream, 578–579
variations on, 578–579
zabaglione (sabayon), 580
Cutting, 54
Cutting boards, 47
D
Dairy, basics of, 24–25
Dandelion: phyllo triangles with lemony greens, 528
Danish pastry dough, 484–486
cheese danish, 486–487
fillings for, 499
timeline for making, 464
Dark brown sugar: tropical banana bread, 63
Dark chocolate, 23
brownies, 180
buttermilk pie, 283
chocolate buttercream, 560–561
chocolate cheesecake, 222–223
chocolate-coconut tart, 287–288
chocolate-dipped anything, 353
chocolate mousse, 330–331
chocolate–peanut butter stuffed French toast, 120–121
chocolate-pretzel bars, 183
chocolate soufflé, 344–345
chocolate truffles, 347–348
variations on, 348
coffee cake, 71
dense flourless chocolate cake, 203
as dessert topping, 586
double-chocolate muffins, 77–78
flourless nut cookies, 151
gingerbread, 69
icebox cake, 210
Mexican chocolate tofu pudding, 329
Mississippi mud pie, 282
molten chocolate cake, 202–203
peanut butter buckeyes, 357
peppermint bark, 351–352
quick fudge frosting, 567
scones, 89–90
toffee, 352–353
vegetable bread, 68
Darker bran muffins, 79
Date(s)
almond-, stuffed French toast, 120
bars, 186–187
variations on, 187
cake, 235
flaky -nut buns, 483
-nut baklava, 490
-nut bread, 64–65
semolina-, pastries, 503–504
sticky toffee pudding, 237–238
Death-by-chocolate torte, 207
fillings for, 207
variations on, 207
Deep-dish pizza, Chicago style, 548
Deep frying, 59
Delicata squash
customizing for fillings, 516
prepping for savory baking, 507
Deli rye bread, 414–415
Demerara, 18
Dense flourless chocolate cake, 203, 233
espresso-, 203
Mississippi mud pie, 282
Dense, moist cakes, 233
Dessert cups, 155
Dessert pizza, 551
Desserts. See also Cakes; Cookies; Pies
flavoring sauces, 581
frozen (See Frozen desserts)
gluten-free, 620–626
toppings for, 586
Devil’s food cake, 199
double, 199
Dill
caraway-, rieska, 94
and caraway seed leftovers bread, 74
cheddar-, crackers, 366
goat cheese and, scones, 88
salmon soufflé with cream cheese and, 514
Direct heat, 58
Divinity, 354
Dobos torte, Hungarian seven-layer, 251–252
assembling, 251
potato masala, 386
shaping, 387
shortcut, 386
Double boiler, 58
making, 59
Double chocolate-hazelnut swirl cake, 202
Double-chocolate muffins, 77–78
add-ins for, 78
black and white, 78
buckwheat, 78
almond-, 78
banana-, 78
cherry-, 78
as doughnuts, 131
espresso-, 78
Mexican, 78
peanut butter, 78
s’mores, 78
vegan, 77
Double-rice waffles, 115
Double-sesame halvah, 358
Dough
cookie
coating, 162
cutting, 162
eating, 142
mixing, 142–143
resting, 143
fried, 132–133
sauces for filling, 133
variations on, 133
laminated, 462
timeline for, 464
mother, 450
piecrust
pizza
dough for, 546–548
preparing, 545
variations on, 547–548
yeast bread
baking, 401–402
letting rise, 398–399
making, 396–398
with food processor, 397
by hand, 398
with stand mixer, 396–397
shaggy vs. smooth, 397
shaping of, 399–400
baguettes, 400
apple fritters, 134–135
variations on, 135
basics of, 125–126
beignets, 131–132
variations on, 131–132
variations on, 128–129
carrot cake baked, 130–131
variations on, 130–131
corn fritters, 135–136
variations on, 135–136
fats for frying, 134
filling, 127
fried dough, 132–133
sweet and savory, 133
funnel cakes 133–134
glazed, 126–127
variations on, 127
glazes for, 567–568
quick breads that can double as, 131
raised, 125
ricotta fritters, 136
variations on, 136
sauces to fill, 132
sour cream old-fashioned, 129–130
toppings for, 129
zeppole, 132
Dried fruit compote, 574
Drop biscuits, 83
Drop cookies, 144–157
Anzac, 154
variations on, 154
banana oatmeal cookies, 147–148
variations on, 147–148
black and white, 155–153
coconut macaroons, 152
variations on, 152
flourless chocolate almond cookies, 151
variations on, 151
improvising, 160
oatmeal raisin, 146–147
variations on, 146–147
olive oil, 153–154
variations on, 154
peanut butter, 148–149
variations on, 148–149
pignoli cookies, 151–152
pumpkin, 149
variations on, 149
secret ingredients for, 150
tuiles, 154–155
molding, 155
variations on, 155
your way, 145
Dry ingredients, measuring, 52
Duck-fat piecrust, 260
for brownies and blondies, 181
caramel vs. butterscotch vs., 583
for cream puffs, 454
in dressing up cakes, 225
in dressing up cookies, 163, 169
flaky, puffs, 473
for ice cream, 310
jelly rolls, 242
mille crêpe cake, 249
molten, cake, 203
oven, 583
as sauce for doughnuts and bomboloni, 132
Dumplings, Hungarian plum, 500, 502
variations on, 502
Dundee cake, 246
Dutch apple pie, 268
Dutch baby, 110–111
baby-, 110–111
bacon-, 110
chocolate chip, 110
mixed berry, 110
Dutch oven, 44
Dutch-process cocoa powder. See also Cocoa
Black Forest cake, 206–207
Brazilian chocolate-honey spice bread, 70
chocolate banana bread, 63
chocolate scones, 89–90
chocolate-sour cream pound cake, 201–202
chocolate whoopie pies, 209, 211
chocolate zucchini bread, 68
double-chocolate muffins, 77–78
lemon-poppy bread, 67
E
Easier scallion pancakes, 539
Easy tourte Milanese, 534
cranberry and Grand Marnier, 476
dried mango and rum, 476
Éclairs, 456
crunchy, 456
lemony, 456
mascarpone, with balsamic syrup, 456
red, white, and blue, 456
rich chocolate sauce for, 581
Egg creams, rich chocolate sauce for, 581
Egg crêpes, 123–124
Japanese, 124
Egg-in-a-hole French toast, 121
Eggless chocolate mousse, 331
Eggless tiramisu, 333
Eggnog
bread pudding, 341
cream pie, 278
crème anglaise, 579
Egg noodles: noodle kugel, 341–342
Eggplant(s)
customizing for fillings, 517
and feta tart with Moroccan spices, 522
as filling for crêpes, 124
prepping for savory baking, 507
Eggs, 509–510
baked, 510–510
customizing, 512
easy, 510
variations on, 510
baked Benedict, 510
baking with, 22
basics of, 20–21
bread pudding, 340–341
variations on, 341
buying and storing, 21
cheese quiche, 518
cheese soufflé, 513–514
variations on, 514
as filling for crêpes, 124
green pea and parmesan baked custard, 511–513
variations on, 512–513
pasta frittata, 515
variations on, 515
powdered, 21–22
savory baked custard, 511
variations on, 511
scrambled
for cream puffs, 455
separating, 21
spinach soufflé, 514–515
variations on, 514–515
vegan substitution for, 43
Egg wash, using, on yeast breads, 419
Egg whites, 20
almond financiers, 230
angel food cake, 219–220
baked Alaska, 248–149
beating, 56
divinity, 354
folding, 56
French macarons, 176
frozen maple mousse, 332
key lime pie, 279
Lady Baltimore cake, 243–244
ladyfingers, 175–176
lemon meringue pie, 278–279
marshmallows, 354–355
marshmallow sauce, 587–588
meringue
-topped anything, 279
using in cakes, 248
meringue crust, 264
royal icing, 568–570
seven-minute frosting, 565
Swiss meringue buttercream, 563–565
tuiles, 154–155
vanilla meringues, 174–175
variations on, 175
vegan substitution for, 44
white cake, 212–214
Egg yolks, 20–21
beating, 345
chocolate-coconut tart, 287–288
coconut-pecan filling, 571–572
crème anglaise, 579
Hungarian seven-layer dobos torte, 251–252
king cake, 246–247
lemon curd, 579–580
traditional vanilla pudding, 325–326
vanilla custard ice cream, 310
vanilla pastry cream, 578–579
yellow cake, 211–212
Electric mixer, 50
Emmental cheese, 508
baked cheesy custard, 511
cheese quiche, 518
cheese soufflé, 513–514
savory bread pudding, 535–536
Empanadas
black bean and cheese, 526–527
chorizo and green olive, 527
Jamaican beef patties, 527
mushroom and poblano, 527
En croute, 534
English muffins, 413
English-style scones, 87–88
goat cheese and dill, 88
lemon-yogurt, 88
orange-caraway, 88
rhubarb, 88
walnut, 88
whole wheat oatmeal, 88
Escarole: phyllo triangles with lemony greens, 528
Espresso. See also Coffee
beignets, 131–132
biscotti, 173
brownies and blondies, 181
chocolate muffins, 78
cookies, 150
flavoring dessert sauce with, 581
flourless chocolate-, cake, 203
icebox cake, 210
ice milk, 320
mocha-pecan cookies, 151
sorbet, 320
tiramisu, 333–334
-white chocolate semifreddo, 322
Evaporated milk: tres leches, 223–224
Everything popovers, 91
Extra-cheesy bread, 395
Extra-chewy chocolate chunk cookies, 144
Extra-creamy noodle kugel, 342
Extracts, 29–30
adding, to cookies, 160
almond, 30
peppermint, 30
vanilla, 30
Extra-rich French toast, 118
F
Fall, recipes for, 604
Fancy Hungarian seven-layer dobos torte, 252
Farinata. See also socca, 380–381
with garlic and cumin, 381
with meat, 381
olive, 381
Farro: leftovers bread, 73
Fast Black Forest cake, 206
Faster French bread, 403
Faster no-knead bread, 404
Fastest, easiest waffles, 112
Fastest fennel crackers, 367–368
variations on, 368
Faux-reos, 159
dipping in tempered chocolate, 353
Fennel
customizing for fillings, 517
flaky caramelized, and sausage tart, 521–522
fritters, 137
prepping for savory baking, 507
-raisin bread, 395
Fennel seeds
caraway-, soda bread, 93
fastest, crackers, 367–368
fruit and nut crisps, 372–373
as topping for crackers and flatbread dough, 365
Fenugreek seeds: dosas, 387–387
Feta cheese, 509
as addition to crackers and flatbread dough, 365
-and-herb phyllo pastries, 491
for croissants, danish, and cornetti, 499
eggplant, and, tart with Moroccan spices, 522
Georgian cheese bread, 530–531
olive and, palmiers, 535
-olive bread, 395
overnight French toast, 119
spinach-cheese triangles, 527–529
stuffed pita, 436–437
50-percent whole wheat sandwich bread, 412
Fig(s)
bacon, and blue cheese tart, 522
bittmans, 170
combining with nuts, 64
flavor combinations with, 608
for flourless nut cookies, 151
fruit and nut crisps, 373
honey-, muffins, 77
jam, 577
Lady Baltimore cake, 243–244
pie, 270
and pine nut truffles, 349
ripening of, 65
roasted, with mascarpone, 303
variations of, 303
tart, 293–4
variation on, 294
-walnut bread, 395
white pizza with, and blue cheese, 551
Filled tuiles, 155
Fillings, 570–572
for blintzes, 124–125
coconut-pecan, 571–572
for cookie containers, 156
for croissants, danish, and cornetti, 499
customizing vegetable, 516–517
for doughnuts, 132
for macarons, 177
for puff pastry cups and phyllo cups, 492
for puff pastry twists or palmiers, 468
for rugelach, 501
savory, for crêpes, 124
savory, mix-and-match, 519
sweet, for crêpes, 123
Financiers
almond, 230
chocolate, 230
coconut, 230
cornmeal, 230
fruit, 230
ginger, 230
gluten-free, 230
Finnish rye bread (ruisleipä), 411
Firmer butter, 584
Fish and seafood
anchovies
olive palmiers, 535
for whipped butter, 584
white pizza with, 551
clam pie, 524
Korean, and vegetable pancakes, 540
pot pie, 524
salmon
en croute, 534
soufflé with cream cheese and dill, 514
shrimp
chawanmushi, 512–513
and grits cakes, 540
Flakier flatbrød, 377
Flaky caramelized fennel and sausage tart, 521–522
variations on, 522
Flaky dulce de leche puffs, 473
Flaky piecrust, 259–260
big, 260
-cookies, 260
lard or duck-fat, 260
nut, 260
oat, 260
whole wheat, 260
Flaky pistachio cream puffs, 473
Flaky raisin buns (pain aux raisins), 482–483
variations on, 483
Flaky rose water cream puffs, 473
Flan (crème caramel), 338–339
butterscotch, 339
orange, 339
salted caramel, 339
Afghan snowshoe naan, 437–438
variation on, 438
baked vegetable, 538
variations on, 538
bolani, 384–385
variation on, 385
chapati, 377–378
grilled, 378
dosas, 386–387
variations on, 386–387
grilled Lebanese, 439–440
variations on, 440
injera, 381–382
lavash, 438–439
variation on, 439
lefse, 387
naan, 437
variation on, 437
Norwegian flatbrød, 376–377
variation on, 377
olive oil matzo, 376
variations on, 376
paratha, 378–379
aloo, 379–380
spinach, 379
Persian, 440–441
variation on, 441
piadine, 385–386
variation on, 386
pita, 435–436
variations on, 436
socca or farinata, 380–381
variations on, 381
stuffed pita, 436–437
tortillas, corn, 383–384
variations on, 383–384
tortillas, flour, 382–383
variations on, 382–383
Flavor
combinations, 606–610
favorite recipes by, 611–613
Flavoring
dessert sauces, 581
oils for, 30
whipped cream, 559
Flaxseed: vegan pancakes, 101–102
Fleur de sel, 29
Florentines, 153, 155, 157, 169
bourbon-pecan, 157
chocolate-coated, 157
dipping in tempered chocolate, 353
Flour(s), 12–17
all-purpose, as fruit thickener, 269
for bread, 392
for cakes, 192
gluten-free, making your own, 41
nonwheat, 14–17
substituting, in baking, 16
white, 12–13
whole wheat, 13–14
Flourless brownies, 153, 181–182
nutty, 182
Flourless chocolate almond cookies, 151, 153, 169
variations on, 149
Flourless chocolate-espresso cake, 203
Flourless nut cookies
hazelnut, 151
ingredients for, 151
mocha-pecan, 151
pistachio lemon, 151
walnut spice, 151
Flourless peanut butter cookies, 144, 153, 185
Flour tortillas, 382–383
bowls, 382–383
dried tomato and garlic, 382
mostly whole wheat, 382
spinach, 382
Fluffy marshmallow filling, 587–588
chocolate whoopie pies, 209–211
raspberry, 565
angel food, 219–220
serving, 220
variations on, 220
genoise, 219
variations on, 219
sponge, 218–219
variations on, 218–219
olive and caramelized onion, 548
pear and parmesan, 548
rosemary, 548
tomato and roasted garlic, 548
Folding, 55
cream or egg whites, 56
Fontina cheese, 508
Italian cheese bread, 531
Food coloring, 31
Food processor(s), 50
grinding nuts in, 312
making biscuits and scones in, 84
making cookie dough in, 142–143
making pie crusts with, 255
in making yeast bread, 390, 397
Food processor fruit sorbet, 316
variations on, 316
Food safety, 51–52
Fork method for crimping pie crusts, 257
Fouace, 420
Fougasse, 426–427
cheesy, 427
loaded, 427
shaping, 427
Frangipane (almond cream), 572
for croissants, danish, and cornetti, 499
flaky raisin buns, 482–483
galette des rois, 473–474
Frangipane tart
pear, 294
plum, 294
Free-form
cannoli, 498
croquembouche, 461
galette, 474
ideas for tarts, 273
Freezer
baked goods in, 595
ingredients to have in, 595
French bread, 402–403
baguettes or rolls, 403
faster, 403
overnight, 403
whole grain, 403
French crullers, 456–457
variations on, 457
French macarons, 169, 176, 178, 250
French onion soup, stale bread for, 415
basics of, 117
caramelized, 118
challah for, 421
chocolate–peanut butter stuffed, 120–121
variations on, 120–121
coconut, 118
crispy, 118
extra-rich, 118
gluten-free alternatives, 622
maple butterscotch sauce for, 582
nut-crusted, 118
overnight, 119
add-ons for, 119
bananas foster, 119
spiked, 119
sticky bun, 119
rich chocolate sauce for, 580–581
sandwiches, 121
savory, 118
stale bread for, 415
toppings for, 104
vegan, 119
French toast custard, flavoring, 118
Fresh fruit and nut bread, 64–65
apple-pecan, 65
cherry-almond, 64
date-nut, 64
fruit ripening and acceleration, 65
orange-cardamom, 65
raspberry-rosemary-almond, 65
toppings for, 65
vegan, 64
Fried dough, 132–133
chiacchiere, 133
merveilles, 133
puri, 133
sauces for filling, 132
savory toppings, 133
Fried samosas, 543
Fried tortilla chips, 384
Fritters
apple, 134–135
whole wheat, 135
banana, 135
corn, 135–136
cheesy, 136
and scallion, 135
spicy, 135
endlessly adaptable, 137
glazes for, 568
hush puppies, 136
ricotta, 136
and bean, 136
dried tomato and goat cheese, 136
and mozzarella, 136
and peach, 136
and pear, 136
Fromage blanc: tarte flambée, 553
citrus, 561
in dressing up cakes, 225
in dressing up cookies, 163
espresso, 561
ginger, 561
Italian meringue, 563
maple, 561
not-too-sweet coffee, 177, 562
not-too-sweet honey, 562
not-too-sweet vanilla, 561
peanut, 561
almond, 565
caramel, 565
cardamom, 565
chocolate, 565
lemon, 565
strawberry, 563
in dressing up cookies, 169
lemony, 562–563
peanut butter, 563
pumpkin, 563
family tree of, 564
making in advance, 562
quick fudge, 567
seven-minute, 565
using pastry bag with, 566
whipped ganache, 560
Frozen desserts, 308–309
equipment for making, 309
additions for, 312
variations on, 312
gelato, 308
variations on, 312
granita, 308
additions to, 319
coffee, 318
variations on, 318
flavors for, 320–321
fruit, 317–318
variations on, 317–318
making, 318
ice cream, 308
flavors, 314–315
making without a machine, 309
simplest vanilla ice cream, 309
spice, 314
stages of flavoring, 311
toppings for, 310
vanilla custard, 310
variation on, 310
ice milk, 308
flavors for, 320–321
fresh fruit, 316
ice pops, 309
flavors for, 320–321
fruit, 322–323
variations on, 322–323
orange cream, 323
variations on, 323
maple mousse, 332
variations on, 332
semifreddo, strawberry, 319, 322
sherbet, orange, 317
variations on, 317
sorbet, 308
additions to, 319
flavors for, 320–321
food processor fruit, 316
variations on, 316
fresh fruit, 316
variations on, 316
Frozen yogurt, 312
additions for, 312
coconut, 312
fruity, 312
honey, 312
Fructose, 18
Fruit(s). See also specific by name
baked brie, 533
for cream puffs, 454
for croissants, danish, and cornetti, 499
in dressing up cakes, 225
as filling for crêpes, 123
layer cakes, 213
mixed berry charlotte, 342
for pancakes, French toast, and waffles, 104
for parfaits or trifles, 188
for puff pastry cups and phyllo cups, 492
rugelach, 501
as sauce for doughnuts and bomboloni, 132
variations on, 574
as dessert topping, 586
dried, 36
adding to cookies, 160
as addition to quick breads, muffins, or scones, 63
baked brie, 533
baklava, 490
biscotti, 174
brownies and blondies, 181
brown rice pudding with nuts and, 328
buttermilk biscuits, 84
dipping in tempered chocolate, 353
as doughnut topping, 129
for fresh fruit and nut bread, 65
fruitcake bars, 187–188
magic bars, 184–185
no-bake fruit and nut crust, 264–265
scones, 89
stollen, 432–433
stuffed coconut bread, 95
sugar puffs, 453
fresh, sorbet, 316
glaze, 568
gluten-free alternatives to cobblers, crisps, or pies, 623–624
ice pops, 322–323
variations on, 322–323
individual, crisps, 298
baked brie, 533
for brownies and blondies, 181
for cream puffs, 454
for croissants, danish, and cornetti, 499
death-by-chocolate torte, 207
in dressing up cakes, 225
in dressing up cookies, 163, 169
hamantaschen, 167–168
icebox cake, 210
jelly-roll cake, 241
layer cakes, 213
linzer cookies, 167
puff pastry cups and phyllo cups, 492
thumbprint cookies, 166
variations on, 575
macerated, 575
for fresh fruit and nut bread, 65
for ice cream, 310
for lemon-poppy bread, 67
lemon-yogurt scones, 88
sauces, 572–574
mixed, tart, 292–293
and nut bread, as doughnuts, 131
and nut crisps, 372–373
with parmesan and rosemary, 373
variations on, 373
100-percent whole wheat honey bread with grains and, 414
pies, 266–275
improvising fillings, 270
thickeners for, 269
puréeing, 572–573
ripening
about, 65
accelerating, 65
cooked fruit method, 573
for doughnuts and bomboloni, 132
for lemon-poppy bread, 67
macerated, 575
raw fruit method, 573
red, white, and blue éclairs, 456
sliced fresh, for layer cakes, 213
thickeners, 269
Fruit, vegetable, and nut cakes, 229–241. See also Spice cakes
almond financiers, 230
variations on, 230
blackberry buckle, 236–237
variations on, 237
carrot, 230–231
variations on, 231
Claudia Roden’s Middle Eastern orange-almond, 236
variation on, 236
cranberry-walnut torte, 238–239
variations on, 239
pineapple upside-down, 239–240
variations on, 240
sticky toffee pudding, 237–238
variations on, 238
sweet rice and coconut (bibingka), 240–241
variations on, 240–241
gingery, 188
rum-soaked, 188
tropical, 188
Dundee cake, 246
instant, 246
panforte, 246
Fruit desserts, accompaniments for, 299
Fruit financiers, 230
Fruit granita, 317–318
variations on, 317–318
Fruit juice gelée, 337
Fruit pancakes, 100
Fruit stand waffles, 114
Fruit tapioca pudding, 329
Fruity frozen yogurt, 312
Frying, deep, 59
Fudge, 347
candy cane, 347
chocolate, 347
chocolate cherry, 347
milk caramel, 347
peanut butter, 347
pops, 323
quick ganache, 560
Fudgy brownies, 182
Funnel cake, 133–134
variation on, 134
G
Galettes
about, 273
apple-butterscotch, 272
curried sweet potato, 522–523
jam, 272
making, 273
peach-raspberry, 272
pear, 268–272
with balsamic syrup, 272
poached, -red wine, 272
potato and onion, 523
squash and five-spice, 523
winter squash, 523
Galette des rois, 473–474
frangipane for, 572
scoring, 474
variations on, 474
Ganache
bark, 352
drizzle, 560
frosting, whipped, 560
fudge, quick, 560
glaze, 560
milk chocolate, 557
truffles, quick, 560
whipped cream, 560
white chocolate, 557
infusing, 557
Garam masala: as topping for crackers and flatbread dough, 365
Garlic
as addition to crackers and flatbread dough, 365
as addition to yeast bread, 394
baked custard with roasted, 512
dried tomato, and goat cheese bread, 395
dried tomato and, tortillas, 382
as filling for crêpes, 124
naan, 437
-parsley Parker House rolls, 423
Persian flatbread, 440–441
-rosemary matzo, 376
socca with cumin and, 381
tomato and roasted, focaccia, 548
as topping for crackers and flatbread dough, 365
Gâteau St. Honoré, 478–480
assembling, 479
chocolate, 480
taller, 480
Gelato, 308
chocolate-hazelnut, 312
hazelnut, 312
pistachio, 312
Gelée, 336–337
berry, 336
boozy, 337
champagne, 336
chocolate, 336
fruit juice, 337
honey, 337
mocha, 336
vegan, 337
Gelled desserts, 325
for vegetarians, 335
Genoise, 219
almond, 219
baked Alaska, 248–249
brown butter, 219
cake, 245
ice cream, 219
jelly-roll cake, 241
lemon or orange, 219
Georgian cheese bread, 530–531
shaping, 531
variations on, 531
German chocolate cake, 204–206
babycakes, 205–205
coconut-pecan filling for, 571–572
Gift giving, recipes for, 605
Ginger, 28
bourbon-, pear clafoutis, 340
for vegetable bread, 68
butterscotch sauce, 582–583
candied, 356
biscotti, 174
carrot-, bread, 67
cranberry-, muffins, 76
flavoring dessert sauce with, 581
for fresh fruit and nut bread, 65
for gingerbread, 69
for lemon-poppy bread, 67
orange-, bread, 66
pound cakes, 202
pumpkin pie, 280
scones, 89
spice cookies, 158
for vegetable bread, 68
caramelized pear, tart, 296
-cardamom angel food cake, 220
-cardamom pudding cake, 228
chocolate-orange bars with, 183
chocolate-, torte, 208
cranberry-, cornmeal crackers, 369
cranberry-, toaster pastries, 472
cream pie, 277
flaky lemon-, cream puffs, 473
flavor combinations with, 608
in flavoring French toast custard, 118
in flavoring whipped cream, 559
for flourless nut cookies, 151
gingery peach upside-down cake, 240
glaze: coffee cake, 71
infusing simple syrup and ganache, 557
lemon financiers, 230
lemon-, pound cake, 214
lemon-, wafers, 164
mango-, mousse, 332
mushroom soufflé with soy and, 514
orange-, jam glaze, 568
peach, and maple compote, 574
peach-, buckle, 237
peach, pie, 275
pear- bars, 187
pear-, cake, 232
pear- coffee cake, 71
pear-, pancakes, 104
pear-, pie, 268
pear-, strudel, 496
-pecan butternut biscuits, 84–85
pinwheel biscuits, 86
-plum crisp, 298
poached pears in, syrup, 304
pork and, hand pies, 526
pumpkin-, cake, 234
rhubarb- bars, 187
-rice bread, 74
spice cookies, 158
Ginger ale cookies, 161
Gingerbread, 68–69
add-ins for, 69
caramels, 349–350
coffee, 69
doughnuts, 130–131
as doughnuts, 131
hard sauce for, 584–585
dressing up, 162
orange, 69
pancakes, 100
toppings for, 69
trifle, 333
whole wheat molasses, 69
whoopie pies, 211
crumb crust, 263–264
dressing up, 162
gluten-free alternatives, 624
pumpkin meringue pie with, crust, 281
Gingery carrot cake waffles, 117
Gingery fruitcake bars, 188
Gingery pear butter, for pancakes, French toast, and waffles, 104
Gingery spiced pumpkin waffles, 117
Gingery sweet potato waffles, 117
Glaze(s), 567–568
caramel, 568
chocolate ganache, 560
cinnamon, 567
for banana bread, 63
for fresh fruit and nut bread, 65
for gingerbread, 69
coconut, 567
for banana bread, 63
for lemon-poppy bread, 67
ginger, 567
coffee cake, 71
jam, 568
in dressing up cookies, 162, 169
variations on, 568
lemon, 567–568
creamy, 567
in dressing up cookies, 162, 169
for fresh fruit and nut bread, 65
for lemon-poppy bread, 65
for rich, sweet muffins, 77
for vegetable bread, 68
maple, 567
for fresh fruit and nut bread, 65
mocha, 568
orange, 567
for banana bread, 63
for fresh fruit and nut bread, 65
for gingerbread, 69
for lemon-poppy bread, 67
for rich, sweet muffins, 77
uses for, 568
vanilla, 567
Glazed doughnuts, 126–127
Gluten, 14
magic of, 393
Gluten-free, 307
baking, 40
cookies and bars, 153
crackers, 368
crumb topping, 265
desserts, 622–626
financiers, 230
flatbreads, 368
making your own flour mixes, 41
pancakes, 109
recipes, 620–621
sponge cake, 218
Goat cheese, 506
as addition to crackers and flatbread dough, 365
and-herb phyllo pastries, 491
asparagus tart, 521
baked cheesy custard, 511
and chive pinwheel biscuits, 86
and dill scones, 88
dried tomato and, fritters, 136
dried tomato, garlic, and, bread, 395
as filling for crêpes, 124
overnight French toast, 119
puff pastry cups and phyllo cups, 492
ricotta and, tart, 297
variation on, 297
sausage and, biscuits, 83
three-cheese and herb palmiers, 535
whipped, with herbs and dried tomatoes
for cream puffs, 455
Goat ice milk, 320
“Goldfish” crackers, 366
Gooey butter cake, 228–229
blueberry, 229
brown sugar, 229
with chocolate topping, 228
lemon, 229
maple spice, 229
toasted coconut, 229
Gorgonzola cheese
as addition to crackers and flatbread dough, 365
salami, and caramelized onion bread, 395
Gouda cheese, 508
overnight French toast, 119
for whipped butter, 584
croutons, 456
pizzas, 456
sandwiches, 453
savory fillings for, 455
Graham crackers, 370–371
cinnamon, 370
chocolate, 370
crumb crust, 263–264
crushed, in cookies, 150
crust, magic bars, 184
dipping in tempered chocolate, 353
as doughnut topping, 129
Grain clusters, 140
Grain nuts, 139
spiced, 139
toasted coconut, 139
Grains, 100-percent whole wheat honey bread with fruit and, 414
Ganache drizzle, 560
Grand Marnier. See also Orange-flavored liqueur
and blackberry tart, 292
boozy olive oil cake, 217
chocolate mousse, 330–331
chocolate-orange bars with ginger, 183
cranberry and, pastries, 476
Crêpes Suzette, 122–123
orange butter sauce, 585
orange, cake, 226
sticky pecan muffins, 82
additions to, 319
coffee, 318
flavors for, 320–321
fruit, 317–318
green apple, 318
green tea, 318
lemon or lime, 317
making, 318
mocha, 318
mulled cider, 318
red wine, 318
sweet citrus, 317
tropical, 318
watermelon-mint, 318
Granola, 138–139
baked oat bars, 189
buckwheat molasses, 138
coconut, bars, 189
cherry cashew, 138
chocolate hazelnut, 138
coconut, 138
crunchy, 138
as doughnut topping, 129
maple-cinnamon, bars, 189
muesli, 139
no-bake bars, 149, 153, 185, 188–189
no-bake fruit and, crust, 265
peanut butter, bars, 189
piecrust, 264
quinoa, 138
waffles, 114
Granulated sweeteners, 17–18
Grape(s)
combining with nuts, 64
Concord, tart, 292
mixed fruit tart, 292–293
red wine and, tart, 292
ripening of, 65
Grapefruit broiled, 303
curd, 580
icebox pie, 289
variations on, 289
marmalade, 576
-olive oil cake, 217
pound cake, 202
sorbet, 320
-yogurt bread, 66
Grater
box, in crushing cookies, 188
cheese, 48
Greek Christmas cookies, 171
Greek-style pizza, 552
Green beans
customizing for fillings, 516
prepping for savory baking, 507
Greens. See also Chard; Kale; Spinach; Watercress
overnight French toast, 119
phyllo triangles with lemony, 528
Green tea
cake, 213
granita, 318
mochi, 358–359
variations on, 358–359
panna cotta, 336
pudding, 325
Griddle, 49
Griddle cakes
oatmeal and dried fruit, 107–108
peanut butter-oatmeal, 108
Grilled chapati, 378
Grilled Lebanese flatbread, 439–440
lemon-thyme, 440
onion, 440
Grill, pizza on the, 547
Grits: shrimp and, cakes, 540
Ground beef
beef or lamb samosas, 543
Jamaican beef patties, 527
knishes, 540–542
Lebanese meat pies, 529–530
Gruyère cheese, 508
baked cheesy custard, 511
cheese quiche, 518
cheese straws, 366–367
-chive popovers, 91
extra-cheesy bread, 395
as filling for crêpes, 124
flaky caramelized fennel and sausage tart, 521–522
ham and, croissants, 482
Monte Cristo French toast, 120–121
mustard, soufflé with rosemary, 514
overnight French toast, 119
pinwheel biscuits, 86
sage cheese straws, 367
savory bread pudding, 535–536
-thyme crackers, 366
H
Hahnemann, Trine, 411
Half-and-half, 24
simplest vanilla ice cream, 309
vanilla custard ice cream, 310
Halvah, 357–358
double-sesame, 358
Ham. See also Prosciutto
addition of, to yeast bread, 394
buttermilk biscuits, 84
and cheddar calzone, 554
and cheese croissants, 482
as filling for crêpes, 124
key lime, 168
poppy seed, 168
shaping, 168
Hamburger buns, shaping, 424
Hand
making yeast bread by, 398
mixing cookie dough by, 142
Hand pies, savory. See also Cornish pasties, 525–526
beef and stilton, 526
butternut squash, 526
lamb, 526
pork and ginger, 526
Hand pies, sweet, 276
Hard pretzel sticks, 446
Hard sauce, 584–585
in dressing up cookies, 169
variations on, 585
Hardtack
bacon, 374
black pepper, 374
with nuts and seeds, 374
olive-rosemary, 374
parmesan and dried tomato, 374
Hash browns
potato crust, 520–521
sweet potato, 521
quiche, 518
Hazelnuts
biscotti, 173
butter pie, 286
chocolate-, and banana stuffed French toast, 120
chocolate-, cake, 199
chocolate-, galette des rois, 474
chocolate-, gelato, 312
chocolate, granola, 138
chocolate-, pie, 281
chocolate-, rugelach, 501
chocolate-, scones, 90
chocolate, spread, 177, 225, 570, 580, 586
for banana bread, 63
brownies and blondies, 181
for cream puffs, 454
for croissants, danish, and cornetti, 499
death-by-chocolate torte, 207
dessert pizza, 551
in dressing up cakes, 225
in dressing up cookies, 163
as filling for crêpes, 123
icebox cake, 210
layer cakes, 213
mille crêpe cake, 249
orange, 586
pie, 286
rugelach, 501
as sauce for doughnuts and bomboloni, 132
chocolate tart, with crust, 295
chocolate, torte, 207–208
coffee cake, 71
double-chocolate muffins, 78
double chocolate-, swirl cake, 202
flavor combinations with, 609
flourless nut cookies, 151
fruit and nut crisps, 373
gelato, 312
macarons, 177
pear-, tart, 290
pinwheel biscuits, 86
raspberry, muffins, 77
Heavy cream. See also Cream
English-style scones, 87–88
sticky toffee pudding, 237–238
vegan substitution for, 42
Herb(s), 29–30. See also specific
as addition to cookies, 160
as addition to crackers and flatbread dough, 365
breadsticks, 444
buttermilk biscuits, 84
cheese-and-, phyllo pastries, 491
corn bread, 72
in flavoring whipped cream, 559
infusing simple syrup and ganache, 557
three-cheese and, palmiers, 535
as topping for crackers and flatbread dough, 365
for whipped butter, 584
Hermit bars, 185
variation on, 185
High altitude, baking at, 58
Homemade yellow snack cakes, 215
almond-raspberry, 215
banana, 215
chocolate, 215
Honey, 18–19
baked apples, 302
for banana bread, 63
brioche pancakes, 110
broiled peaches with, and rosemary, 303
cake soak, 571
-cinnamon sweet potato biscuits, 84
for croissants, danish, and cornetti, 499
as dessert topping, 586
-fig muffins, 77
flavor combinations with, 609
in flavoring whipped cream, 559
frozen, -orange mousse, 332
gelée, 336
halvah, 357–358
-lavender scones, 89
not-too-sweet, buttercream, 562
-oat bran muffins, 79
-orange corn bread, 73
peanut butter, cookies, 148
pie, 284
raspberry, thyme, and, compote, 574
ricotta-, rice pudding, 327
-roasted figs, 303
roasted nut and, butter, 587
-spice cake, 234–235
coconut-pecan filling for, 571–572
coffee-cinnamon cake soak for, 571
honey cake soak for, 571
variations on, 235
vegan substitution for, 44
for whipped butter, 584
whole grain banana bread, 63
-yogurt bread, 70
Honey frozen yogurt, 312
Honey syrup: mille crêpe cake, 249
Horseradish for whipped butter, 584
Hot cross buns, 431
Hot dog buns, shaping, 424
for ice cream, 310
Hot milk cake, 227
coffee, 227
Hungarian plum dumplings, 500, 502
variations on, 502
Hungarian seven-layer dobos torte, 251–252
assembling, 249
fancy, 252
triple caramel, 252
Hush puppies, 136
I
Icebox cakes
chocolate, 209
variations on, 210
Ice cream, 308
adding crushed cookies to, 188
avocado, 315
banana, 315
bacon-bourbon-maple-pecan, 315
buttermilk, 314
chocolate, 314
coconut, 314
coffee, 314
corn-maple, 315
for cream puffs, 454
as dessert topping, 586
genoise, 219
ginger, 315
green tea, 315
maple-nut, 314
mascarpone, 315
miso-peach, 315
mochi, 359
olive oil, 315
pie, 282
for puff pastry cups and phyllo cups, 492
pumpkin, 314
rum-raisin, 314
salted caramel, 315
simplest vanilla, 309
spice, 314
stages of flavoring, 311
strawberry, 314
toppings for, 310
vanilla bean, 310
vanilla custard, 310
Ice cream maker, 50
making without, 309
Ice cream scoop, 49
Ice milk, 308
flavors for, 320
fresh fruit, 316
Ice pops, 309
coconut-key lime pie, 323
creamy coffee, 323
fruit, 322–323
avocado-lime, 323
banana-peanut butter, 322
Campari, 323
cucumber-melon, 323
mango-coconut, 322
mojito, 323
watermelon-basil, 322
fudge, 323
orange cream, 323
yogurt-berry, 323
Icings. See Frostings
Individual Paris-Brest, 458
Individual sticky toffee puddings, 238
Ingredients
in the freezer, 595
measuring dry, 52
recipes with six or less, 600–601
substitutions, 594
weights of everyday baking, 54
Instant ClearJel as fruit thickener, 269
Instant fruitcake, 246
Irish brown bread, 92–93
oat, 93
rye, 93
seed, 93
Irish farl, 93
Irish soda bread, 93
with bulgur, 93
caraway-fennel seed, 93
raisin, 93
seeded, 93
Italian almond cookies, 178
Italian cheese bread, 531
Italian meringue frosting, 563
Italian raisin cookies, 166
Italian sausage
Italian tamale pie, 533
meat calzone, 554
and olive bread pudding, 536
Italian tamale pie, 533
J
Jack cheese. See also pepper Jack cheese
baked cheesy custard, 511
black bean and cheese empanadas, 526–527
cheese soufflé, 513
cheesy skillet tamale pie, 532
Mexican cheese bread, 531
savory bread pudding, 535–536
Jalapeño peppers
aloo paratha, 379–380
bacon-, popovers, 91
buttermilk biscuits, 84
corn bread pudding, 536
-cornmeal crackers, 368–369
variations on, 369
corn waffle, 116
-sweet potato biscuits, 85
Jam(s)
apricot: cornetti, 500
baked apples filled with, 302
bars, 186
croissants, 482
as filling for crêpes, 123
fresh fruit sorbet with, 316
fruit, 177, 225, 245, 572, 575
baked brie, 533
for brownies and blondies, 181
chia seed, 575
for cream puffs, 454
for croissants, danish, and cornetti, 499
death-by-chocolate torte, 207
in dressing up cakes, 225
in dressing up cookies, 163, 169
hamantaschen, 167–168
icebox cake, 210
jelly-roll cake, 241–242
layer cakes, 213
linzer cookies, 167
puff pastry cups and phyllo cups, 492
thicker, 575
thumbprint cookies, 166
galette, 272
for cream puffs, 454
as doughnut topping, 129
in dressing up cakes, 225
in dressing up cookies, 162, 169
flavoring dessert sauce with, 581
red, white, and blue éclairs, 456
for pancakes, French toast, and waffles, 104
pinwheel biscuits, 86
rugelach, 501
sandwich cookies, 158
as sauce for doughnuts and bomboloni, 132
spice bread, 70
turnovers, 470–471
Jamaican beef patties, 527
Jammy brownies, 180–181
Jammy light and fluffy pancakes, 101
Jell-O shots, 337
Jelly doughnuts, 127
Jelly-roll cake, 241–242
boozy pastry cream for, 578
making, 242
Jelly-roll pan, 193
Jésuites, 470
Johnnycakes, 540
cheddar-scallion, 540
maple-walnut, 540
olive and dried tomato, 540
shrimp and grits, 540
spiced, 540
Juicer, hand, 48
K
Kahlúa almond cake, 226
almond pastry cream for, 578
Kale
as addition to baked eggs, 510
as addition to crackers and flatbread dough, 365
baked, custard, 511
baked flatbread with hearty greens, 538
for croissants, danish, and cornetti, 499
customizing for fillings, 517
fritters, 137
phyllo triangles with lemony greens, 528
prepping for savory baking, 507
for puff pastry cups and phyllo cups, 492
Kamut for pancakes, 101
Key lime. See also Lime(s)
coconut-, pie pops, 324
hamantaschen, 168
pancakes, 100
pies, 279
chocolate, 279
thumbprint cookies, pie, 167
Kheer, 327
Kimchi pancakes, 540
King cake, 246–247
shaping, 247
Kirsch: Black Forest cake, 206
Kitchen basics, 11–60
appliances and gadgets, 49–51
butter, 19–20
chocolate, 22–24
dairy, 24–25
eggs, 20–22
extracts, oils, and waters, 29–30
flour, 12–17
fruits and vegetables, 32–39
getting started, 52–54
leavening, 25–27
seasonings, 27–32
sweeteners, 17–19
yeast, 27
Kitchen scale, 51
tips for using, 55
Kitchen scissors, 48
Kitchen tools
desired, 48–49
must-have, 46–47
Kitchen towels, 47
Kiwi
mixed fruit tart, 293
ripening of, 65
Kneading, 55
Knishes
beef, 542
butternut squash, 542
cauliflower, 542
creamy spinach, 542
curried, 542
leek, scallion, and chive, 542
making, 541
potato, 540–542
sweet potato and bacon, 542
Knuckle method for crimping pie crusts, 257
Korean seafood and vegetable pancakes, 540
Korean vegetable pancakes, 539–540
variations on, 540
Kosher salt, 29
Kouign-amann. See Breton butter cakes, 483–484
cinnamon-sugar, 484
Kumquat marmalade, 576
L
Lacy oatmeal cookies, 147
Lady Baltimore cake, 243–244
Italian meringue frosting for, 243
variations on, 244
Ladyfingers, 175–176
tiramisu, 333–334
zuppa inglese, 334
Lahey, Jim, 390
Lahmacun, 439
Lamb
ground
beef or lamb samosas, 543
Lebanese meat pies, 529
meaty baked flatbread, 538
phyllo triangles with, 528
skillet tamale pie, 532–533
hand pies, 526
Laminated doughs, 462–463
timeline for, 464
Lard, 20
bread, cheesy, 428
Last-minute recipes, 598–599
Lavash, 438–439
crackers, seeded, 373
variation on, 439
Lavender
blueberry-, compote, 574
honey-, scones, 89
lemon-, bread, 67
pineapple-, sorbet, 321
Layer cakes
alternative fillings for, 213
coconut, 213
making, 198
sheet, 233
Leavening
basics of, 25–27
substitutions in, 26
Lebanese meat pies, 529–530
Leeks
prepping for savory baking, 507
scallion, and chive knishes, 542
Lefse, 387
Leftover pound cake strudel, 497
Leftovers bread, 73–74
cornmeal, 73
dill and caraway seed, 74
rosemary olive oil, 74
spiced, 73
spicy chickpea, 73
Lemon(s)
beignets, 131
-berry trifle, 333
black and white cookies, 152–153
blondies, 182–183
blueberry-, crisp, 298
blueberry-, pie, 274
butter sauce, 585
cake soak, 571
chess pie, 284
chiffon cake, 220
coconut, macarons, 152
-cornmeal bread, 66
cornmeal cake, 217–218
variations on, 217–218
cream cheese frosting, 562–563
-cream scones, 89
creamy, glaze, 567
for croissants, danish, and cornetti, 499
in dressing up cakes, 225
in dressing up cookies, 163, 169
as filling for crêpes, 123
icebox cake, 210
layer cakes, 213
mille crêpe cake, 249
for pancakes, French toast, and waffles, 104
for parfaits or trifles, 188
puff pastry cups and phyllo cups, 492
rugelach, 501
as sauce for doughnuts and bomboloni, 132
thumbprint cookies, 167
custard, 338
dacquoise, 248
éclairs, 456
flaky, -ginger cream puffs, 473
in flavoring French toast custard, 118
fruit and nut crisps, 373
genoise, 219
jelly rolls, 242
ginger, financiers, 230
-ginger pound cake, 214
as doughnut topping, 129
in dressing up cakes, 225
in dressing up cookies, 162, 169
strawberry toaster pastries, 471
variations on, 567–568
gooey butter cake, 229
granita, 317
-lavender bread, 67
-lime marmalade, 576
-lime sherbet, 317
-lime sorbet, 320
madeleines, 178
marshmallows, 355
meringue pie, 278–279
-berry, 278
with creamy filling, 278
-marshmallow, 278
mousse, 331–332
variations on, 3332
pea soufflé, with, 514
phyllo triangles with, greens, 528
pine nut, and rosemary rugelach, 501
pinwheel biscuits, 86
-pistachio cannoli, 498
pistachio, cookies, 151
-poppy bread, 65–67
additions to, 67
as doughnuts, 131
lemon cake soak for, 571
lime-poppy, 66
olive oil tangerine, 66
orange-ginger, 66
toppings for, 67
variations on, 66–67
-poppy seed muffins, 77
-poppy seed pancakes, 100
-poppy seed roll, 503
pound cake, 202
pudding, 325
layer cakes, 213
-ricotta cheesecake, 222
ricotta pancakes, 103
variations on, 103
-ricotta stuffed French toast, 120
royal icing, 570
scones, 89
semifreddo, 322
shortbread, 165
soufflé, 345
squares, 186
gluten-free alternatives, 624
variations on, 186
strawberry-, blondies, 169, 183
strawberry-, napoleon, 477
strawberry, tart, 293
Swiss meringue buttercream, 565
tart, 295
lemon curd for, 579–580
variations on, 295
dressing up, 162
-thyme grilled flatbread, 440
-thyme olive oil biscuits, 87
thyme popovers, 91
variations on, 470–4471
-vanilla cake, 213
-vanilla icebox pie, 289
white pizza with, and oregano, 549
-yogurt scones, 88
Lemongrass
infusing simple syrup and ganache, 557
pineapple, and basil compote, 574
Lemon peel for gingerbread, 69
Lentils
dosas, 386–387
as filling for crêpes, 124
and potato samosas, 543–544
Levain, 408
Liberian rice bread, 74–75
banana, 74
coconut, 74
ginger, 74
glazes for, 75
pineapple, 74
spiced, 74
dipping in tempered chocolate, 353
Light and fluffy pancakes, 99–101
coconut milk, 101
jammy, 101
Lighter sugar cookies, 158
Lightly sweetened sour cream, 225
Lime(s). See also Key lime
avocado-, pops, 323
butter sauce, 585
caramels, 350
cilantro-, olive oil biscuits, 87
coconut, bars, 186
coconut-, danish, 486–487
coconut-, mousse, 332
-coconut oil biscuits, 87
coconut-, pound cake, 214
coconut-, rice waffles, 115
coconut-, tapioca pudding, 329
coconut-, tart, 296
cornmeal, cookies, 166
cornmeal, financiers, 230
icebox cake, 210
in flavoring French toast custard, 118
for flourless nut cookies, 151
granita, 317
lemon-, marmalade, 576
lemon-, sherbet, 317
lemon-, sorbet, 320
mango-, fool, 330
mango-, pie, 288
meringue pie, 279
papaya-, sorbet, 320
-pistachio icebox pie, 289
-poppy bread, 66
pound cake, 202
raspberry-, pie, 274
semolina pancakes with pistachios and, 109
-sesame oil cake, 216
soufflé, 345
-stuffed coconut bread, 95
sweet rice and coconut-, cake, 240
Linzer bars, 187
Liqueurs. See also Booze
amaretto: Black forest cake, 207
Bailey’s Irish cream: crazy cake, 201
biscotti, 174
for brownies and blondies, 181
cherry: cherry-almond truffles, 348–349
orange-flavored (See also Grand Marnier)
orange butter sauce, 585
panettone, 433–434
stollen, 432–433
Liquid sweeteners, 18–19
Loaded fougasse, 427
Loaves, 400
versus muffins, 62
shaping yeast, 401
Lord Baltimore cake, 244
Loukoumades, 127
M
Macadamia nuts
flourless nut cookies, 151
stuffed coconut bread, 95
tropical banana bread, 63
white chocolate, brownies, 181
Macarons
flavoring and filling, 177
making, 178
tips for making, 176
Macerated fruit, 575
for fresh fruit and nut bread, 65
for ice cream, 310
for lemon-poppy bread, 67
lemon-yogurt scones, 88
sauces, 575
chocolate, 179
muffin tin, 179
pistachio, 179
Quebecoises, 179
Magic bars, 184–185
dried fruit, 185
maple, 185
whiskey caramel, 185
Maillard reaction, 57
Maldon, 29
Manchego cheese, 509
addition of, to yeast bread, 394
as addition to crackers and flatbread dough, 365
Mangoes, 36
-chutney muffins, 80
-coconut pops, 322
-coconut sorbet, 316
combining with nuts, 64
curd, 580
dried, and rum pastries, 476
flourless nut cookies, 151
fruit sauce, 575
-ginger mousse, 332
jam, 577
-lime fool, 330
-lime pie, 288
preparing, 38
rice pudding, 327
ripening of, 65
skinning and seeding, 38
-stuffed coconut bread, 95
tart, 296
whole wheat, -coconut scones, 91
Maple
for pancakes, French toast, and waffles, 104
butterscotch sauce, 582
chess pie, 284
flaky, -orange cream puffs, 473
flavor combinations with, 609
in flavoring whipped cream, 559
glaze, 567
for cream puffs, 454
for fresh fruit and nut bread, 65
-molasses pie, 284
oat spice bread, 70
peach, ginger, and, compote, 574
apple-, slump, 300
baked apples, 302
-butternut spice cake, 234
-cinnamon granola bars, 189
-cinnamon scones, 89
-cranberry-spice cake, 235
as dessert topping, 586
frozen, mousse, 332
magic bars, 185
maple corn bread, 73
maple cornmeal pudding, 343
maple pie, 284
-orange Anzac cookies, 154
-pecan dacquoise, 248
pie, variations on, 284
snaps, 161
spice gooey butter cake, 229
-sweet potato biscuits, 84
-walnut brittle, 350
for whipped butter, 584
-walnut johnnycakes, 540
whipped cream: jelly rolls, 242
Maple brown rice pudding, 328
Maple candy, 351
dipping in tempered chocolate, 353
Maple-nut ice cream, 314
Maple semolina shortbread, 165
Marbled pound cake, 214–215
Marble pumpkin–chocolate pie, 280
Marble pumpkin–cream cheese pie, 280–281
Marble rye, 417
Margherita pizza, 552
Marinara pizza, 552
Marmalade
grapefruit, 576
lemon-lime, 576
kumquat, 576
orange, 177, 225, 575, 575–576
brownies and blondies, 181
for cream puffs, 454
death-by-chocolate torte, 207
in dressing up cakes, 225
in dressing up cookies, 169
as filling for crêpes, 123
hamantaschen, 167–168
jelly rolls, 242
linzer cookies, 167
rugelach, 501
as sauce for doughnuts and bomboloni, 132
thumbprint cookies, 166–167
tangerine, 576
Marsala wine
cannoli, 497–498
zabaglione, 329–330
Marshmallow(s), 354–355
caramel popcorn bars, 189–190
chocolate, 355
dipping in tempered chocolate, 353
lemon, 355
lemon-, meringue pie, 278
peppermint, 355
for cream puffs, 454
as doughnut topping, 129
for ice cream, 310
for puff pastry cups and phyllo cups, 492
variations on, 588
Marzipan, 356–357
dipping in tempered chocolate, 353
coconut, 357
Masa harina: corn tortillas, 383–384
éclairs with balsamic syrup, 456
puff pastry cups and phyllo cups, 492
-ricotta cheesecake, 222
tiramisu, 333–334
Mashed potato pancakes, 111
cheesy, 111
sweet potato, 111
Matcha
dacquoise, 248
macarons, 177
Measuring, 52–53
conversions in, 53
dry ingredients, 52
Meat calzone, 554
Meat lovers’ pizza, 552
Meat, socca with, 381
Melba sauce, 573–574
Melons. See also Watermelon
cucumber-, pops, 323
fruit sauce, 573
ripening of cantaloupe, 65
spicy, sorbet, 320
Meringue(s)
chocolate, 175
chocolate-mocha dacquoise, 245–246
crust, 264
cups, 156
dipping in tempered chocolate, 353
Italian, frosting, 563
Lady Baltimore cake, 243–244
lemon, pie, 278–279
variations on, 278–279
mocha, 175
nut, 175
nut: chocolate-mocha dacquoise, 247–248
piping, 175
pumpkin pie, with gingersnap crust, 281
sweet sesame, 175
Swiss, buttercream frosting, 245, 563, 565
as topping, 279
using, in cakes, 248
baked Alaska, 248–249
pavlova, 175
Merveilles, 133
Mexican cheese bread, 531
Mexican chocolate chunk cookies, 144
Mexican chocolate muffins, 78
Mexican chocolate scones, 90
Mexican chocolate tofu pudding, 329
variations on, 329
Mexican-style pizza, 553
Mexican wedding cookies, 171
variations on, 171
Microplane, 48
Microwave, 58
Milk, 24
butter (See Buttermilk)
coconut (See Coconut milk)
evaporated (See Evaporated milk)
powdered, in cookies, 150
sweetened condensed (See Sweetened condensed milk)
vegan substitution for, 42
Milk caramel fudge, 347
Milk chocolate, 23
-dipped anything, 353
ganache, 557
truffles, 348
vanilla pastry cream for, 578
variations on, 249
Millet, 101
Miniature tarts, 463
Mint
brownies and blondies, 181
chocolate-, brownies, 180
chocolate-covered, cookies, 159
-chocolate icebox pie, 289
-chocolate stout cake, 204
chocolate trifle, 333
Mississippi mud pie, 282
olive oil bread with onions and, 426
watermelon-, granita, 318
white pizza with, 549
Mise en place, 53
Mississippi mud pie, 282
ice cream, 282
minty, 282
peanut butter sauce for, 588
Mixed berry charlotte, 342
Mixed berry pie, 274
Mixed fruit tarts, 292–293
variations on, 293
Mixer, 48
electric, 50
in making cookie dough, 142
in making yeast bread, 396–398
Mixing bowls, 46
Mocha
brownies, 180
chocolate-, dacquoise, 247–248
variations on, 248
chocolate, pudding, 326
chocolate- scones, 89–90
chocolate-, tart, 295
cream pie, 277
gelée, 336
granita, 318
macarons, 177
meringues, 175
mousse, 331
napoleon, 477
-pecan cookies, 151
soufflé, 345
spice snaps, 161
trifle, 333
Mochi
green tea, 358–359
ice cream, 359
red bean-filled, 358
Mojito pops, 323
Molasses, 19
broiled peaches with, 302
cornmeal pudding, 343
in flavoring French toast custard, 118
ginger cookies, 161
maple-, pie, 284
-spice Anzac cookies, 154
-spice cake, 234
-spice cookies, 161
waffles, 114
Molten chocolate cake, 202–203
dulce de leche, 203
-peanut butter, 203
-raspberry, 203
Monkey bread, 428–429
nutty, 429
spiced, 429
Monte Cristo French toast, 120
Montreal-style bagels, 443
Morning glory muffins, 79
Moroccan spices: eggplant and feta tart with, 522
Mostly whole wheat tortillas, 382
Mother Hubbard pancakes, 102–103
Mousse, 324
chocolate, 330–331
eggless, 331
mocha, 331
vegan, 331
white chocolate, 331
coconut-lime, 332
frozen avocado, 332
frozen honey-orange, 332
frozen maple, 332
lemon, 331–333
mango-ginger, 332
orange, 332
pomegranate, 332
raspberry fool, 330
variations on, 330
Mozzarella cheese, 508
bread pudding with dried tomatoes and, 536
calzones, 554
as filling for crêpes, 124
Italian cheese bread, 531
Margherita pizza, 552
ricotta, and, fritters, 136
tomato, olive, and, turnovers, 531–532
white pizza with cheese, 549
Muenster cheese: Georgian cheese bread, 530–531
Muesli, 139
Muffin-pan puff pastry cups, 478
Muffins
about, 62
additions to, 63
applesauce, 79–80
oat, 80
pineapple, 80
black and white, 78
blueberry, 75–76
brown butter, 76
corn, 75
streusel, 75
whole wheat, 76
yogurt, 76
bran, 78–79
banana chocolate chip, 79
berry, 79
darker, 79
honey-oat, 79
pumpkin, 79
spice, 79
chocolate almond, 78
chocolate banana, 78
chocolate buckwheat, 78
chocolate cherry, 78
chocolate–peanut butter, 78
chocolate s’mores, 78
cinnamon bun, 78
cornmeal blueberry, 75
cranberry-ginger, 76
cranberry pecan, 77
double-chocolate, 77–78
espresso chocolate, 78
honey fig, 77
lemon–poppy seed, 77
loaves versus, 62
mango chutney, 80
Mexican chocolate, 78
morning glory, 79
oatmeal, 80–81
apple spice, 80–81
coconut chocolate chip, 81
orange cranberry, 81
raisin, 81
whole wheat blueberry, 81
parsley polenta, 81
peach, 80
peach oatmeal, 76
pineapple applesauce, 80
purées for, 80
raspberry almond, 77
raspberry hazelnut, 77
raspberry-white chocolate, 76
savory, 76
spice, 76
sticky banana walnut, 82
sticky pecan, 81–82
add-ins for, 82
banana walnut, 82
pumpkin, 82
-raisin, 81
vanilla orange, 82
sweet and rich, 76–77
toppings for, 77
vegan chocolate, 77–78
Muffin tin madeleines, 179
Mug brownies, 181
Mulled-cider granita, 318
Multigrain bread, 413
Muscovado, 18
Mushrooms
baked brie, 533
baked, custard, 513
customizing for fillings, 517
as filling for crêpes, 124
pinwheel biscuits, 86
pizza, 550
and poblano empanadas, 527
pot pie, 524
prepping for savory baking, 507
soufflé with ginger and soy, 514–515
strudel, 537–538
turnovers, 532
Mustard
in flavoring French toast custard, 118
and Gruyère soufflé with rosemary, 514
Mustard seeds, as topping for crackers and flatbread dough, 365
N
Naan, 437
Afghan snowshoe, 437–438
spiced, 437
garlic, 437
Napoleon
mocha, 477
peach-bourbon, 477
raspberry, 477
strawberry-lemon
with whipped cream and berries, 477
Nectarines, 33
fruit sauce, 573
preparing, 33
No-assembly cakes, 233
No-bake crust
fruit and coconut, 265
fruit and granola, 265
fruit and nut, 264–265
No-bake fruit and cereal bars, 149, 153, 185, 189
No-bake granola bars, 149, 153, 185, 188–189
baked oat, 189
coconut, 189
maple-cinnamon, 189
peanut butter, 189
No-chill sugar cookies, 158
No-knead bread, 390, 395, 396, 400, 404–406
baking, 405
faster, 404
ideas for, 405
no-pot boule, 406
science behind, 405
whole wheat, 404
No-knead pizza dough, 547
Noodle kugel, 341–342
chocolate chip, 342
extra-creamy, 342
No-pot no-knead boule, 406
Nori, as topping for crackers and flatbread dough, 365
Not-too-sweet buttercream
chocolate, 562
chocolate-mocha dacquoise, 247–248
honey, 562
vanilla, 561–562
Nut(s)
as addition to cookies, 160
as addition to crackers and flatbread dough, 365
as addition to quick breads, muffins, or scones, 64
as addition to yeast bread, 394
almonds (See Almond(s))
any, butter, 586–587
apple crisp, 297–298
baked brie, 533
baklava, 489
biscotti, 173
brownies and blondies, 181
brown rice pudding with, and dried fruits, 328
butter
in cookies, 150
flavoring dessert sauce with, 580
combining with fresh fruit, 64
pies, 286
cornmeal pancakes with vanilla and, 106
crackers, 371
crumb topping, 265
-crusted French toast, 118
date-, bread, 64–65
as dessert topping, 586
as doughnut topping, 129
for fresh fruit and nut bread, 64
hardtack with seeds and, 374
hazelnuts (See Hazelnuts)
for ice cream, 310
for lemon-poppy bread, 67
Macadamia nuts (See Macadamia nuts)
madeleines, 179
magic bars, 184
maple pie with, piecrust, 284
meringue, crust, 264
meringues, 175
Mexican wedding cookies, 171
no-bake fruit and nut crust, 264
nutty vegan pancakes, 102
overnight French toast, 119
peanuts (See Peanuts)
pecan (See Pecans)
piecrust, 260
pine (See Pine nut(s))
pistachio (See Pistachios)
sandies, 171–172
savory, tart crust, 520
shortbread, 165
sugar puffs, 453
tart crust, 262
vanilla meringues, 174–175
for vegetable bread, 68
walnuts (See Walnuts)
Nutella as filling for crêpes, 123
Nut flours, 15–16
in cookies, 150
making your own, 15
for pound cake, 202
Nutmeg, 28
in flavoring French toast custard, 118
Nutty bran flakes, 139
Nutty brownies, 180
Nutty macarons, 152
Nutty monkey bread, 429
Nutty pancakes, 100
Nutty thumbprint cookies, 166
O
Oat(s)
Anzac cookies, 154
apple crisp, 297
applesauce, muffins, 80
baked, bars, 189
chocolate-, scones, 90
crumb topping, 265
date bars, 186–187
honey-, bran muffins, 79
Irish brown, bread, 93
Irish oatcakes, 372
lemon, bars, 186
oatmeal crackers, 371–372
oaty chocolate chunk cookies, 144
pancakes, 101
piecrust, 260
quick breads, 66
whole wheat chocolate, scones, 91
Oat clusters, 140
variation on, 140
Oat flour, 16
in cookies, 150
gluten-free pancakes, 109
quick breads, 66
Oatmeal
-almond pear crisp, 298
chocolate chunk cookies, 146
-coconut cookie crust, 263
crackers, 371–372
variation on, 372
and dried fruit griddle cakes, 107–108
variations on, 108
muffins, 80–81
as doughnuts, 131
peach, 76
variations on, 80–81
raisin cookies, 146
gluten-free alternatives, 624–625
variations on, 146–147
-raisin scones, 89
whole wheat, scones, 88
Offset spatula, 196
Oils, 20
coconut (See Coconut)
flavoring, 30
olive (See Olive oil)
for pie crusts, 254
Old-fashioned coffee cake, 429
cardamom, 429
Olive(s)
as addition to crackers and flatbread dough, 365
blue cheese and, crackers, 366
and caramelized onion focaccia, 548
cherry tomato and, tart, 521
and dried tomato johnnycakes, 540
feta-, bread, 395
fruit and nut crisps, 373
green: chorizo and, empanadas, 527
100-percent whole white bread with walnuts and, 414
and onion bialys, 444
or dried tomato breadsticks, 445
palmiers, 535
variations on, 535
-rosemary hardtack, 374
rosemary olive oil bread with, 426
socca, 381
tapenade
baked brie, 533
tomato, and mozzarella turnovers, 531
Olive oil
almond, cookies, 172
boozy cake soak for, 571
fruit compote, 574
orange cake soak for, 571
variations on, 216–217
cookies, 153–154
variations on, 154
-cornmeal pancakes, 106
matzo, 376
variations on, 376
orange-, biscuits, 86–87
pastry crust, 520
rosemary, bread, 425–426
variations on, 426
rosemary, leftovers bread, 74
-tangerine bread, 66
100-percent whole wheat bread, 413–414
honey, with grains and fruit, 414
with olives and walnuts, 414
with pumpkin and sage, 414
One-bowl brownies, 181
Onion(s)
addition of, to yeast bread, 394
bacon and, quiche, 518
bacon- biscuits, 83
bagels, 442
caramelized
as addition to crackers and flatbread dough, 365
baked brie, 533
for croissants, danish, and cornetti, 499
Gorgonzola, salami and, bread, 395
olive and, focaccia, 548
as filling for crêpes, 124
fritters, 137
grilled, flatbread, 440
hand pies, 525–526
olive and, bialys, 444
olive oil bread with mint and, 426
pinwheel biscuits, 86
potato and, galette, 523
prepping for savory baking, 507
quiche, 518
rye, 416
sage and, sweet potato biscuits, 85
Sicilian, pizza, 553
as topping for crackers and flatbread dough, 365
white pizza with balsamic caramelized, 549
Orange(s)
-almond blondies, 183
almond-, danish, 487
-almond icebox pie, 289
-banana bread, 63
blood (See Blood oranges)
-bourbon hard sauce, 585
buttermilk pie, 283
for pancakes, French toast, and waffles, 104
variations on, 585
cake soak, 571
cardamom-, pinwheel biscuits, 86
candied peels, 355
-caraway scones, 88
cardamom bread, 65
cherry-, slump, 300
chocolate-, bars with ginger, 183
chocolate-, cake, 197
chocolate-, cookies, 161
chocolate-hazelnut spread, 586
chocolate-orange scones, 90
chocolate-ricotta pound cake with, 201
chocolate- rugelach, 501
chocolate, tart, 295
chocolate-, tofu pudding, 329
cinnamon-, challah, 422
Claudia Roden’s Middle Eastern, -almond cake, 236
cranberry oatmeal muffins, 81
cranberry-, rugelach, 501
-cranberry spice compote, 574
cream pie, 278
cream pops, 323 variations on, 323
crêpes Suzette, 122–123
curd, 580
-currant biscuits, 83
double-chocolate muffins, 78
flaky maple-, cream puffs, 473
flan, 339
in flavoring French toast custard, 118
for flourless nut cookies, 151
for fresh fruit and nut bread, 65
frozen honey-, mousse, 332
fruit and nut crisps, 373
genoise, 219
jelly rolls, 242
for gingerbread, 69
-ginger jam glaze, 568
glaze, 567
Grand Marnier cake, 226
boozy cake soak for, 571
orange-bourbon hard sauce for, 585
lemon-poppy bread, 67
mousse, 332
-olive oil biscuits, 86–87
olive oil cookies, 154
orange-ginger bread, 66
orange gingerbread, 69
overnight French toast, 119
pancakes, 101
pastry cream, 454
pie, with almond tart crust, 279
pinwheel biscuits, 86
-pistachio cookies, 172
rich, sweet muffins, 77
ricotta and yogurt pancakes with, 103
-rum zabaglione, 330
soufflé, 345
variations on, 345
sticky vanilla, pecan muffins, 82
-thyme sorbet, 320
tiramisu, 334
tres leches cake, 224
zucchini bread, 67
Orange blossom water, 30
baklava, 490
in flavoring whipped cream, 559
Orange extract-almond waffles, 114
Orange-flavored liqueur. See also Grand Marnier
orange butter sauce, 585
panettone, 433–434
stollen, 432–433
Orange juice
Crêpes Suzette, 122–123
overnight French toast, 119
Orange marmalade, 177, 225, 575–576
brownies and blondies, 181
coconut, financiers, 230
for cream puffs, 454
death-by-chocolate torte, 207
in dressing up cakes, 225
in dressing up cookies, 169
as filling for crêpes, 123
hamantaschen, 167–168
jelly rolls, 242
linzer cookies, 167
rugelach, 501
as sauce for doughnuts 132
thumbprint cookies, 166
variations on, 576
Orange peels
candied, 355–356
chocolate-ricotta pound cake with orange, 201
dipping in tempered chocolate, 353
variation on, 356
for gingerbread, 69
Oregano, white pizza with lemon and, 549
Oven dulce de leche, 583
Ovens, 49–50
conventional versus convection, 50
microwave, 58
roasting in, 57
thermometer for, 50
Ovenware, 44
Overnight French bread, 403
stale bread for, 415
Overnight French toast, 119
additions for, 119
variations on, 119
Overnight waffles, 113
using sourdough starter for, 410
variation on, 113
P
Pain au chocolat, 482
Pain aux raisins, 482–483
Pain d’épices, 69–70
Brazilian chocolate-honey, 70
Chinese five-spice, 70
as doughnuts, 131
honey yogurt, 70
jam, 70
maple oat, 70
Palmiers, 467–468
fillings for, 468
making, 467
olive, 533–534
and feta, 534
pesto and dried tomato, 535
three-cheese and herb, 535
Pancakes, 98–111
adapting recipes to make waffles, 109
add-ins for, 101
banana bread, 100
basics of, 98
Berber, 108–109
variations on, 109
brioche, 109–110
buttermilk, 100
cocoa, 100
cooking, 98
cornmeal, 106–107
variations on, 106–107
Dutch baby, 110–111
variations on, 110–111
fruit, 100
gingerbread, 100
gluten-free, 109
gluten-free alternatives, 625
key lime, 100
Korean vegetable, 539–530
variations on, 539
lemon–poppy seed, 100
lemon ricotta, 103
variations on, 103
variations on, 101
maple syrup for, 106
mashed potato, 111
variations on, 111
Mother Hubbard, 102–103
nutty, 100
oatmeal and dried fruit griddle cakes, 107–108
variations on, 108
pumpkin spice, 103–105
variations on, 104–105
rich chocolate sauce for, 580
scallion, 538
variations on, 539
simplest, 98–99
variations on, 99
slightly richer, 99
sour cream, 100
sourdough, 99
Tatin, 105
variations on, 105
tips for making, 98
toppings for, 104
vegan, 101–102
variations on, 102
whole grain, 99
Pancetta
as addition to yeast bread, 394
and black pepper bread, 426
Pandowdy
apple-rosemary, 301
peach, 301
Panettone, 433–434
Panforte, 246
buttermilk, 335–336
citrus, 336
green tea, 336
tembleque, 336
Pantry, baker’s, 13
Panzanella, stale bread for, 415
Papaya-lime sorbet, 320
Paprika: seeded lavash crackers, 373–374
Paratha, 378–379
aloo, 379–380
cauliflower, 380
shaping, 380
sweet potato, 380
spinach, 379
Parchment paper, 48
adding crushed cookies to, 188
Paring knife, 48
Paris-Brest, 450, 455, 457–459
chocolate, 459
individual, 458
making, 458
with praline cream, 458
Parker House rolls, 422–423
cloverleaf, 423
crescent, 423
garlic-parsley, 423
Parmesan cheese, 509
as addition to crackers and flatbread dough, 365
as addition to yeast breads, 394
baked cheesy custard, 511
-basil olive oil biscuits, 87
black pepper and, popovers, 91
breadsticks, 445
calzones, 554
cheese crackers, 366
cheese soufflé, 513
cheese straws, 366
cheese twists, 467
cheesy fougasse, 427
and dried tomato hardtack, 374
in flavoring French toast custard, 118
fruit and nut crisps with rosemary and, 373
green pea and, baked custard, 511–513
Italian cheese bread, 531
pasta frittata, 515
pear and, focaccia, 548
phyllo triangles with cheese, 528
sausage and olive bread pudding, 536
spinach soufflé, 514–515
three-cheese and herb palmiers, 535
white pizza with prosciutto and, 549
Parsley
garlic-, Parker House rolls, 423
-polenta muffins, 81
Parsnip(s)
customizing for fillings, 516
grated, as addition to quick breads, 68
prepping for savory baking, 507
-vanilla, cake, 234
Pasta frittata, 515
carbonara, 515
Pasta “quiche,” 515
Pastelitos, 470
Pastrami, rye bread pudding with, and Swiss, 536
Pastry, 449–504
cannoli, 497–498
variations on, 498
choux
basics of, 450–461
cream puffs, 451–452
building structures, 459
flavor combinations for, 454
making, 452
croquembouche, 459–461
making, 460
variation on, 461
éclairs, 456
variations on, 456
French crullers, 456–457
variations on, 457
Paris-Brest, 457–459
making, 458
variations on, 458–459
savory fillings for, 455
shapes of, 455
sugar puffs (chouquettes), 452–453
coatings for, 453
sweet fillings for, 454
cornetti, 498–499
fillings for, 499
croissants, 480–482
fillings for, 499
danish, 484–487
fillings for, 499
Hungarian plum dumplings, 500, 502
variations on, 502
laminated doughs, 462
timeline for, 464
making with vegan crust, 467
mother doughs in, 450
phyllo, 487–493
anything-filled, cups, 491
fillings for, 492
baklava, 489–490
customizing, 490
scoring, 490
variations on, 489–490
fruit pastries, 490–491
variations on, 491
pear croustade, 491–493
variation on, 493
shredded topping, 493
poppy seed roll, 502–503
variation on, 503
puff
almond rolls, 476–477
variations on, 477
apple turnovers, 468–470
variations on, 469–470
basics of, 461–480
berry jalousie, 474–475
variations on, 475
cinnamon-sugar twists, 467
variations on, 467
cups (vols-au-vent), 477–478
variation on, 478
variations on, 476
equipment in making, 462
fillings for, 468
galette des rois, 473–474
scoring, 474
variations on, 474
gâteau St. Honoré, 478–480
assembling, 479
variations on, 480
ingredients for, 461–462
butter, 461
flour, 461–462
lemon turnovers, 470–471
variations on, 470–471
palmiers, 467–468
making, 469
raspberry Napoleon, 477
variations on, 477
variation on, 466
scraps from, 473
shortcut, 466–467
Spanish cream puffs, 472–473
variations on, 473
strawberry toaster pastries, 471–472
variations on, 472
techniques in making, 462–463, 465
dough, 462
filling, 463
laminating, 462–463
making the dough, 462
timeline for making, 464
rugelach, 499–500
fillings for, 501
rolling crescent-shaped, 500
semolina-date, 503–504
variation on, 504
strudel, 493–497
bread pudding, 496–497
variations on, 497
filling traditional, 495
shortcut apple, 494–496
variations on, 496
traditional apple, 494
yeasted puff, 480–487
Breton butter cakes (kouign-amann), 483–484
shaping, 484
variation on, 484
cheese danish, 486–487
variations on, 486–487
croissants, 480–482
shaping, 482
variations on, 481–482
danish pastry dough, 484–486
making, 485
flaky raisin buns (pain aux raisins), 482–483
variations on, 483
in dressing up cookies, 162
using, 566
Pastry blender, 49
Pastry flour, 13
Pâte à choux. See also cream puff pastry, 451
almond, 451
chocolate, 451
vanilla bean, 451
Pâte for cream puffs, 455
Patience, 52
PB&J
cookies, 148
rugelach, 501
truffles, 349
Pea(s)
chicken pot pie, 523–524
customizing for fillings, 517
green, and parmesan baked custard, 511–513
potato samosas, 542–544
prepping for savory baking, 507
soufflé, with lemon, 514
Peach(es), 33
-bourbon napoleon, 477
bourbon-, pie, 288
broiled, 302–303
variations on, 302–303
caramelized tart, 296
-cherry charlotte, 342–343
chocolate-, cake, 207
cobbler, 299
cookies, 149
as filling for crêpes, 123
fritters, 137
fruit sauce, 573
ginger, and maple compote, 574
-ginger buckle, 237
-ginger sorbet, 316
gingery, upside-down cake, 240
icebox cake, 210
jam, 577
jubilee, 305
melba scones, 89
melba trifle, 333
-muffins, 80
-oatmeal muffins, 76
overnight French toast, 119
pandowdy, 301
variation on, 301
-pecan rugelach, 501
phyllo fruit pastries, 490–491
pies, 274–275
variations on, 275
preparing, 33
raspberry-, crisp, 298
-raspberry galette, 272
and ricotta fritters, 136
tarts, 290
turnovers, 469
-vanilla semifreddo, 319
Peanut(s)
brittle, 350–351
additions to, 350–351
dipping in tempered chocolate, 353
variations on, 350–351
buttercream, 561
caramel-, pie, 281
flourless nut cookies, 151
peanut butter cookies, 148–149
spicy, -caramel bars, 184
Peanut butter
banana, and bacon French toast, 120
-banana bread, 63
banana oatmeal cookies, 148
banana-, pops, 322
-banana tofu pudding, 329
brownies, 180
buckeyes, 357
dipping in tempered chocolate, 353
chocolate-, cheesecake, 223
chocolate-, muffins, 78
chocolate, pinwheel cookies, 158
chocolate-, pudding, 326
chocolate-, stuffed French toast, 120–121
chocolate-, tart, 295
chocolate-, torte, 208
cookies, 148–149
chocolate chip, 148
flourless, 148
gluten-free alternatives, 625
honey, 148
PB&J, 148
peanut butter cup, 148–149
vegan, 148
cream cheese frosting, 563
flourless, cookies, 148, 153, 185
fudge, 347
granola bars, 189
molten chocolate-, butter cake, 203
oatmeal griddle cakes, 108
PB&J cookies, 148
PB&J rugelach, 501
PB&J truffles, 349
pinwheel cookies, 169
pudding: layer cakes, 213
puff pastry cups and phyllo cups, 492
rugelach, 501
as doughnut topping, 129
variations on, 588
semifreddo, 322
Pear(s), 36
-almond jalousie, 475
almond upside-down cake, 240
apples and, Foster, 304
baked brie, 533
-blue cheese turnovers, 532
-bourbon cobbler, 299
bourbon-ginger, clafoutis, 340
brown betty, 300–301
variation on, 301
caramelized, -ginger tart, 296
-cardamom cake, 236
compote with raisins and cinnamon, 574
croustade, 491–493
frangipane tart, 294
fritters, 137
fruit sauce, 573
variations on, 272
-ginger bars, 187
-ginger cake, 232
-ginger coffee cake, 71
-ginger pancakes, 104
-ginger pie, 268
-ginger strudel, 496
-hazelnut tart, 290
oatmeal-almond, crisp, 298
overnight French toast, 119
and parmesan focaccia, 548
poached
galette, red wine-, 272
shortcake, 85
variations on, 303–304
preparing, 36
and ricotta fritters, 136
ripening of, 65
-rosemary sorbet, 320
scones, 89
tart, 290
Pecans
apple- bread, 65
applesauce muffins, 79–80
bourbon-, Florentines, 157
brown sugar, pound cake, 214
butter pie, 286
-caramel bars, 183–184
variations on, 184
caramel-, chocolate stout cake, 204
caramel-, twists, 467
carrot cake, 230–231
chocolate fudge, 347
chocolate-, strudel, 496
coconut-, filling, 571–572
coffee cake, 70–71
cranberry, muffins, 77
divinity, 354
flaky, sticky buns, 483
flourless nut cookies, 151
fruit and nut crisps, 372–372
ginger, butternut biscuits, 84–85
Lady Baltimore cake, 243–244
maple-, baklava, 490
maple-, dacquoise, 248
mocha-, cookies, 151
nutty monkey bread, 429
old-fashioned coffee cake, 429
peach-, rugelach, 501
pie, 281–282
variations on, 281–282
raisin, torte, 239
salted, -caramel bars, 184
sticky, muffins, 81–82
sticky toffee, cake, 238
sticky vanilla orange, muffins, 82
streusel topping, 75
zucchini bread, 67–68
Pecorino Romano cheese, 509
cacio e pepe pizza, 549
phyllo triangles with cheese, 528
Peeling, 53
Pepper(s)
bell (See Bell peppers)
cayenne (See Cayenne pepper)
chile (See Chile peppers)
chipotle (See Chipotle pepper)
jalapeño (See Jalapeño peppers)
Peppercorns
black pepper hardtack, 374
infusing simple syrup and ganache, 557
Pepper jack cheese. See also Jack cheese
as addition to crackers and flatbread dough, 365
as addition to yeast bread, 394
Provolone (See Provolone cheese)
Peppermint
bark, 351–352
variations on, 352
cake, 213–214
extract, 30
marshmallows, 355
Pepperoni, sausage, or prosciutto pizza, 552
Persian flatbread, 440–441
garlicky, 441
Persimmons, combining with nuts, 64
Pesto. See also Basil
-chicken calzone, 554
and dried tomato palmiers, 535
Petit beurre cookies, 165
making, 216
“Philadelphia” ice cream, 308
anything-filled, cups, 491
fillings for, 492
baklava, 489–490
customizing, 490
scoring, 490
variations on, 489–490
cabbage strudel, 537–538
variations on, 537–538
fruit pastries, 490–491
variations on, 491
pear croustade, 491–493
variation on, 493
shortcut apple strudel, 494–496
variations on, 496
shredded topping, 493
spinach-cheese triangles, 527–529, 528
variations on, 528–529
Piadine, 385–386
pepe e prosciutto, 386
Piecrust cookies, 260
Piecrusts, 254–265. See also Tart crusts
baking, 256–259
braided edge, 257
cookie crumb, 263–264
variations on, 263–264
crimping
fork method, 257
knuckle method, 257
pinching method, 257
crumb, 263–266
variations on, 263–264
decorating, 257
dough for
equipment for making, 255
flaky, 259–260
big, 260
-cookies, 260
lard or duck-fat, 260
nut, 260
oat, 260
whole wheat, 260
flavoring, 262
garnish, 257
hash brown potato, 520–521
variation on, 521
ingredients for
butter, 254
duck-fat, 260
oil, 254
shortening, 255
lattice, 258
meringue, 264
nut-, 264
no-bake fruit and nut, 264–265
coconut-, 265
granola-, 265
savory, 519–52
mix-and-match, 519
variations on, 520
savory tart, 520
simple top, 257
tiled, 257
vegan, 261
Pies
additions to, 268
banana, 270
blackberry, 270
variations on, 274
buttermilk, 282–283
variations on, 283
Cornish pasties, 525–526
variations on, 526
cherries, 275
variations on, 275
chess, 283–284
variations on, 283–284
cranberries, 270
custard, 276–285
figs, 270
fruit, 266–276
basics of, 266
improvising fillings, 270–271
fruit thickeners for, 269
hand pies, sweet, 276
icebox, 285–289
banoffee, 285
variations on, 285
chocolate chiffon, 286–287
variations on, 287
grapefruit, 289
variations on, 289
ideas for, 287
peanut butter, 285–286
variations on, 286
strawberry, 288
variations on, 288
key lime, 279
variations on, 279
lemon meringue, 278–279
variations on, 278–279
maple, 284
variations on, 284
mincemeat, 275–276
Mississippi mud, 282
variations on, 282
nut butter, 286
pasta, 515
peach, 274–275
variations on, 275
pecan, 281–282
variations on, 281–282
planning chart for, 267
plum, 275
pot, chicken, 523–524
variations on, 524
pumpkin, 280–281
gluten-free alternatives, 625
variations on, 280–281
semifreddo, 322
shoofly, 284–285
strawberry, 288
variations on, 288
vanilla cream, 276–278
variations on, 277–278
Pinching method for crimping pie crusts, 257
-applesauce muffins, 79–80
caramelized tart, 297
coconut-, cake soak, 571
-lavender sorbet, 321
lemongrass, and basil, compote, 574
-nut bread, 74
ripening of, 65
roasted, 303
stuffed coconut bread, 94–95
tropical banana bread, 63
upside-down cake, 239–240
variations on, 240
upside-down pancake, 105
Pine nut(s)
biscotti, 173
fig and, truffles, 349
flourless nut cookies, 151
fruit and nut crisps, 372–373
lemon, and rosemary rugelach, 501
rosemary-, brittle, 350
whole wheat thyme-, torte, 239
Pinto beans: chorizo and green olive empanadas, 527
Pissaladière, 553
Pistachios
apricot-, jalousie, 475
butter pie, 286
caramels, 350
-cardamom semifreddo, 319
cherry-, torte, 239
flaky, -cardamom buns, 483
flaky, cream puffs, 473
fruit and nut crisps, 372–373
gelato, 312
halvah, 357–358
lemon-, cannoli, 498
lemon cookies, 151
macarons, 177
madeleines, 179
orange-, cookies, 172
raspberry- rugelach, 501
-saffron cake, 212
semolina pancakes with, and lime, 109
Pita, 435–436
garlic-za’atar, 436
stuffed, 436–437
whole wheat, 436
Pizza, 544–553
baking, 545–546
cheese, 551–553
with broccoli rabe, 552
Greek-style, 552
margherita, 552
marinara, 552
meat lovers’, 552
Mexican-style, 553
mushroom, 552
puttanesca, 552
red and green, 552
sausage, pepperoni, or prosciutto, 552
Spanish-style, 553
summer, 552
cutting and serving, 546
dessert, 551
preparing, 545
sourdough starter for, 408
variations on, 547–548
on the grill, 547
restaurant-quality, 550
sauce for, 550
with anchovies, 551
with balsamic caramelized onions, 549
cacio e pepe, 549
carbonara, 551
with cheese, 549
with clams, 551
with figs and blue cheese, 551
with lemon and oregano, 549
with mint, 549
with potatoes and rosemary, 551
with prosciutto and parmesan, 549
quattro formaggi, 551
springtime, 551
Pizza cutter, 49
Pizzella cups, 156
Pizzelle, 179
chocolate, 179
stroopwafels, 179
Plain matzo, 376
Plantains: Liberian rice bread, 74–75
Plum(s), 33
frangipane tart, 294
variation on, 294
ginger-, crisp, 298
Hungarian plum dumplings, 500, 502
pie, 275
preparing, 33
-rosemary upside-down cake, 240
star anise, and black pepper compote, 574
-thyme buckle, 237
Poached apples, 303
Poached pears, 303–304
galette, red wine-, 272
shortcake, 85
with Asian spices, 304
in ginger syrup, 304
red wine-, 303
Poblano chiles
chicken cobbler with corn and, 524–525
mushroom and, empanadas, 527
Polenta
parsley, muffins, 81
pound cake, 214
Pomegranate
mousse, 332
seeds, for gingerbread, 69
Popcorn
brittle, 350
caramel, bars, 189–190
variations on, 190
dipping in tempered chocolate, 353
Popovers, 91
bacon-jalapeño, 91
black pepper and parmesan, 91
corn, 91
everything, 91
Gruyère-chive, 91
lemon thyme, 91
Poppy seeds
bagels topped with, 443
hamantaschen, 167–168
lemon, muffins, 77
lemon-poppy bread, 65–67
lemon-, roll, 502–503
lime-poppy bread, 66
for pound cakes, 202
prune, cake, 234
roll, 502–503
seeded lavash crackers, 373–374
swirl bread, 419
as topping for crackers and flatbread dough, 365
and ginger hand pies, 526
ground
skillet tamale pie, 532–533
Pork belly bao, 448
Port wine
berry tart with, 291
cherry-, glaze, 568
Potato(es)
aloo paratha, 379–380
bolani, 384–385
bread, 424–425
shaping into hamburger and hot dog buns, 424
variation on, 425
chip bars, 183
Cornish pasties, 525–526
fritters, 137
hash brown, crust, 520–521
hash brown quiche, 518
Hungarian plum dumplings, 500, 502
knishes, 540–542
making, 541
variations on, 542
lefse, 387
masala dosas, 386–387
mashed, blintzes, 125
and onion galette, 523
pancakes
cheesy, 111
mashed, 111
prepping for savory baking, 507
samosas, 542–544
variations on, 543–544
sweet (See Sweet potatoes)
white pizza with, and rosemary, 551
Potato chips, dipping in tempered chocolate, 353
Potato flour, 17
Pot holders, 47
Pot pie, chicken, 523–524
variations on, 523–524
variations on, 338
Pound cakes
chocolate-sour cream, 201–202, 245
variations on, 201–202
strawberry trifle, 332–333
summer pudding, 334–335
variations on, 214–215
hard sauce for, 584–585
leftover, strudel, 497
rich chocolate sauce for, 580–581
variations on, 202
Powdered eggs, 21–22
Powdered milk in cookies, 150
Praline
crackers, 184
for macarons, 177
Paris-Brest with cream, 458
pumpkin, pie, 280
Prebaking pie crusts, 258–259, 259
Pretzels
chocolate, bark, 352
chocolate-, bars, 183
dipping in tempered chocolate, 353
hard, 446
rolls or twists, 446
shaping, 445
soft, 445–446
Produce. See also Fruit(s); Vegetable(s)
basics of fresh, 32
Profiteroles, 452
rich chocolate sauce for, 580–581
Prosciutto. See also Ham
addition of, to yeast bread, 394
bread, 427–428
variations on, 428
cheesy lard bread, 428
meat calzone, 554
sausage, pepperoni, or pizza, 552
white pizza with, and parmesan, 549
Provolone cheese, 508
cheesy lard bread, 428
Prune poppy seed cake, 234
Pudding(s), 324–337
banana, 325
bread (See Bread puddings)
butterscotch, 325
caramel, 326
chocolate, 326
coconut, 326
mocha, 326
peanut butter-, 326
coating back of spoon and, 324
cornmeal, 343
with corn kernels, 343
maple, 343
egg-thickened, 324
green tea, 325
lemon, 325
Mexican chocolate tofu, 329
orange-, 329
raspberry-, 329
peanut butter–banana tofu, 329
rice, 326–328
additions for, 327–328
butterscotch, 328
variations on, 328
variations on, 327
simplest vanilla, 325
starch-thickened, 324
summer, 334–335
tapioca, 328–329
variations on, 329
traditional vanilla, 325–326
winter, 335
zabaglione, 329–330
variations on, 330
Pudding cakes
blueberry, 227–228
blueberry-corn, 228
Boston cream pie, 229
banana-, 229
ginger-cardamom, 228
Puff pastry
almond rolls, 476–477
variations on, 477
apple turnovers, 468–470
variations on, 469–470
baked brie, 533
basics of, 461–480
berry jalousie, 474–475
variations on, 475
cinnamon-sugar twists, 467
variations on, 467
croissants, 480–482
shaping, 482
variations on, 481–482
cups (vols-au-vent), 477–478
fillings for, 492
muffin-pan, 478
desserts, 250
variations on, 476
equipment in making, 462
flaky caramelized fennel and sausage tart, 521–522
galette des rois, 473–474
scoring, 474
variations on, 474
gâteau St. Honoré, 478–480
assembling, 479
variations on, 480
ingredients for
butter, 461
flour, 461–462
lemon turnovers, 470–471
variations on, 470–471
variations on, 535
palmiers, 467–468
fillings for, 468
making, 469
raspberry napoleon, 477
variations on, 477
real, 465–466
whole wheat, 466
scraps from, 473
shaping cream horns, 471
shortcut, 466–467
Spanish cream puffs, 472–473
variations on, 473
strawberry toaster pastries, 471–472
variations on, 472
techniques in making, 462–463, 465
dough, 462
filling, 463
laminating, 462–463
timeline for making, 464
tomato, olive, and mozzarella turnovers, 531–532
variations on, 532
twists, fillings for, 468
Pumpernickel, 416–417
variation on, 417
Pumpkin(s)
blintzes, 125
-bran muffins, 79
-bread, 63
bread doughnuts, 130
cheesecake, 221
variations on, 149
cream cheese frosting, 562–563
custard, 338
fruit sauce, 573–574
-ginger cake, 234
gingery spiced, waffles, 117
ice cream, 314
Moroccan-spiced, spoon bread, 537
100-percent whole wheat bread with sage and, 414
pie, 280–281
candied ginger, 280
chile, with caramel sauce, 280
with crumble topping, 280
marble, chocolate-, 280
marble, cream cheese-, 280
meringue, with gingersnap crust, 281
praline, 280
tofu-, 280
gluten-free alternatives, 625
rugelach, 501
purée, rugelach, 501
soufflé, 345
variations on, 234
spice pancakes, 103–105
variations on, 104–105
sticky pecan, muffins, 81–82
tarte Tatin, 297
waffles, 114
Pumpkin seeds
as addition to quick breads, muffins, or scones, 63
cranberry-, bread, 395
fruit and nut crisps, 372–373
as topping for crackers and flatbread dough, 365
Pumpkin spice: jalousie, 475
Pumpkin squash, customizing for fillings, 516
Pupusas: black bean and cheese, 383–384
Puri, 133
Q
Quattro formaggi pizza, 551
Québécoises, madeleines, 179
Queso fresco (queso blanco), 509
Quiche
bacon and onion, 518
cheese, 518
crustless, 518
hash brown, 518
onion, 518
pasta, 515
Quick breads, 62–75
about, 61–62
adaptation as pancakes, waffles, or doughnuts, 98, 131
additions to, 63
banana bread, 62–64
variations on, 63–64
biscuits, 82–87
buttermilk, 82–84
add-ins for, 84
variations on, 83–84
cinnamon pinwheel, 85–86
fillings for, 86
variations on, 86
cold butter and light touch for, 85
making, 83
in food processor, 84
orange-olive oil, 86–87
variations on, 87
strawberry shortcakes, 85
variations on, 85
sweet potato, 84–85
variations on, 84–85
Boston brown bread, 92
variations on, 92
coffee cake, 70–71
additions to, 71
glazes for, 71
variations on, 70–71
fresh fruit and nut bread, 64–65
additions for, 65
fruit ripening and acceleration, 65
ideal combinations, 64
toppings for, 65
gingerbread, 68–69
add-ins for, 69
toppings for, 69
variations on, 69
grated vegetables as addition to, 68
Irish brown bread, 92–93
variations on, 93
Irish soda bread, 93
variations on, 93
leftovers bread, 73–74
variations on, 73–74
lemon-poppy bread, 65–67
additions to, 67
toppings for, 67
variations on, 66–67
Liberian rice bread, 74–75
glazes for, 75
variations on, 74
loaves versus muffins, 62
muffins
applesauce, 79–80
variations on, 80
blueberry, 75–76
variations on, 75–76
bran, 78–79
variations on, 79
double-chocolate, 77–78
add-ins for, 78
variations on, 77–78
loaves versus, 62
oatmeal, 80–81
variations on, 80–81
sticky pecan, 81–82
add-ins for, 82
variations on, 81–82
sweet and rich, 76–77
toppings for, 77
variations on, 77
overmixing and, 62
pain d’épices, 69–70
variations on, 70
popovers, 91
variations on, 91
rich, sweet corn bread, 72–73
variations on, 73
rieska (Finnish rye bread), 94
variations on, 94
scones
chocolate, 89–90
cold butter and light touch for, 85
cranberry-almond, 88–89
variations on, 88–89
English-style, 87–88
variations on, 88
making, in food processor, 84
whole-wheat
variations on, 90–91
sourdough starter for, 408
Southern corn bread, 71–72
variations on, 72
streusel topping, 75
stuffed coconut bread, 94–95
add-ins for, 95
dough for, 94
fillings for, 95
toppings for, 63
waffle iron, 116
whole grain as addition to, 66
zucchini bread, 67–68
variations on, 67–68
Quicker croissant dough, 481–482
Quick ganache fudge, 560
Quick ganache truffles, 560
Quick-read thermometer, 51
Quinoa
granola, 138
leftovers bread, 73–74
pancakes, 101
whole wheat, corn bread, 72
R
Radicchio
customizing for fillings, 516
prepping for savory baking, 507
Rainbow sherbet, 317
Raised doughnuts, 125
Raisin(s)
apple or pear compote, with cinnamon and, 574
baba au rhum, 226–227
bagels, 442
cake, 235
challah, 422
cinnamon-, Boston brown bread, 92
cinnamon-, swirl bread, 419
fennel-, bread, 395
flaky, buns, 482–483
for flourless nut cookies, 151
fruit and nut crisps, 373
for gingerbread, 69
Italian, cookies, 166
oatmeal cookies, 146–147
gluten-free alternatives, 624–625
oatmeal-, scones, 89
panettone, 433–434
-pecan torte, 239
poppy seed roll, 502–503
rugelach, 499–500
rum
bread pudding, 341
ice cream, 314
oatmeal cookies, 146
rice pudding, 327
shortcut, buns, 477
soda bread, 93
sticky pecan, muffins, 81
stollen, 432–433
vegan oatmeal, cookies, 147
Raspberries, 34
-almond cake, 213
-almond muffins, 77
almond-, snack cakes, 215
berry jalousie, 474
-Chambord pie, 288
chocolate-, cake, 207
chocolate-, tart, 291
chocolate-, tofu pudding, 329
chocolate-, torte, 208
fool, 330
puff pastry cups and phyllo cups, 492
variations on, 330
-hazelnut muffins, 77
jam, 575
jam glaze, 568
jelly roll, 242
-lime pie, 274
mixed fruit tart, 292
molten chocolate-, cake, 203
napoleon, 477
-olive oil torte, 216
balsamic syrup for, 585
-peach crisp, 298
peach-, galette, 272
peach-, pie, 275
-pistachio rugelach, 501
preparing, 34
-red wine sorbet, 320
seven-minute frosting, 565
sherbet, 317
tart, 291
thyme, and honey compote, 574
white chocolate chunk chocolate scones, 90
-white chocolate muffins, 76
Raw fruit method for fruit sauce, 573
Raw sugar, 18
Real puff pastry, 450, 463, 465–466
whole wheat, 466
Recipes
easy but impressive, 616
essential, 562–597
for fall and winter, 604
favorite, by flavor, 611–613
favorite, by texture, 614–615
for gift giving, 1625
gluten-free, 620–621
last-minute, 598–599
making with children, 602
showstoppers, 617
with six ingredients or less, 600–601
for spring and summer, 603
top caramel, 613
top chewy, 614
top creamy, 615
top crunchy, 614
vegan, 618–619
Rectangular baking dish, 45
Rectangular cake pans, 45, 193
Red and green pizza, 552
Red bean-filled mochi, 358
Red velvet cake, 199
gluten-free alternatives, 625
naturally, 200
Red, white, and blue éclairs, 456
Red wine
blackberry and, pie, 272
granita, 316
and grape tart, 292
olive oil cookies, 154
or port reduction, 586
-poached pear galette, 272
-poached pears, 303
raspberry, sorbet, 320
zabaglione, 329
Refrigerator, baker’s, 13
Refrigerator cookies, 158
improvising, 160
Revolving cake stand, 196
Rhubarb, 38–39
-ginger bars, 187
jam, 577
for pie filling, 271
pie, 274
preparing, 39
scones, 88
strawberry, crisp, 298
strawberry-, pie, 274
strawberry-, tart, 291
Rice cereal bars, 190
dipping in tempered chocolate, 353
Rice flour, 15
dosas, 386–385
gluten-free pancakes, 109
green tea mochi, 358
waffles, 115
variations on, 115
Rice pancakes, 108
Rice pudding, 326–328
additions for, 327–328
brown rice, with nuts and dried fruits, 328
brûlée, 327
butterscotch, 328
chocolate, 327
coconut brown rice, 328
cooked-, 328
mango, 327
maple brown rice, 328
ricotta-honey, 327
rum raisin, 327
Rice semolina: Liberian rice bread, 74
Rich, buttery crackers, 369
herb Ritz, 370
hot, 370
olive oil, 370
Rich chocolate sauce, 580–581
for cream puffs, 454
as doughnut topping, 129
in dressing up cookies, 162
éclairs, 456
hot fudge, 581
icebox cake, 210
for ice cream, 310
uses for, 580
Richer roasted nut butter, 587
Rich ganache frosting, 557
Rich golden bread, 8 ways, 418–419
braided, 419
cinnamon-raisin, 419
cocoa swirl, 419
poppy seed swirl, 419
rolls, 418
saffron fruit-and-nut, 418
sandwich, 418
shiny crust on, 419
Rich golden rolls, 418
Rich golden sandwich bread, 418
Rich, sweet corn bread, 72
brown butter cranberry, 73
honey orange, 73
maple, 73
sweet potato, 73
Rich, thin hard sauce, 585
Rich vanilla cake soak, 571
coffee cake, 71
Rich yeasted breads, 417–428
brioche, 419–420
variations on, 420
challah, 420–422
shaping, 421
variations on, 422
ciabatta, 423–424
variation on, 424
fougasse, 426–427
variations on, 427
Parker House rolls, 422–423
variations on, 423
potato bread, 424–425
variation on, 425
prosciutto, 427–428
variations on, 428
rich golden bread, 8 ways, 418–419
variations on, 418–419
rosemary olive oil, 425–426
variations on, 426
bean and, fritters, 136
bread pudding strudel, 496–497
variations on, 222
calzones, 554
cannoli, 497–498
cheese danish, 486–487
chocolate-pound cake with orange, 201
dried tomato and goat cheese fritters, 136
fritters, 136
and goat cheese tart, 297
variation on, 297
-honey rice pudding, 327
lemon cornmeal cake, 217
lemon, pancakes, 103
lemon-, stuffed French toast, 120
and mozzarella fritters, 136
peach and, fritters, 136
pears and, fritters, 136
pesto-chicken calzone, 554
puff pastry cups and phyllo cups, 492
ricotta cheesecake, 222
scones, 88
spinach-cheese triangles, 527–528
three-cheese and herb palmiers, 535
white pizza with cheese, 549
and yogurt pancakes with orange, 103
zeppole, 132
Ricotta salata, 509
as addition to crackers and flatbread dough, 365
as addition to yeast bread, 394
Rieska (Finnish rye bread), 94
caraway-dill, 94
sweet potato, 94
Roasted nut butter, 177, 582, 586–587
for brownies and blondies, 181
in dressing up cookies, 163
as filling for crêpes, 123
and honey, 587
richer, 587
spiced, 587
Roasting, 57
Rock cake scones, 88
Rolled shortbread, 165
Rolled sugar cookies, 157, 169
dressing up, 162
Rolling, 55–56
Rolling pin, 48
almond, 476–477
variations on, 477
brioche, 420
ciabatta sandwich, 424
cinnamon, 429–431
shaping, 430
variations on, 431
Parker House, 422–423
cloverleaf, 423
crescent, 423
garlic-parsley, 423
pretzel, 446
rich golden, 418
rustic French bread as, 403
shaping, 399
Roquefort cheese: cheese soufflé, 513
Rosemary
apple-, pandowdy, 301
apricot tart with, 292
and black pepper olive oil biscuits, 87
broiled peaches with honey, 302
cookies, 158
in flavoring French toast custard, 118
flourless nut cookies, 151
focaccia, 548
for fresh fruit and nut bread, 65
fruit and nut crisps with parmesan and, 373
garlic-, matzo, 376
lemon, bars, 186
lemon, pine nut, and rugelach, 501
mustard and Gruyère soufflé, 514
olive-, hardtack, 374
olive oil bread, 425
variations on, 426
-olive oil leftovers bread, 74
pear-, sorbet, 320
-pine nut brittle, 350
plum-, upside-down cake, 240
socca or farinata, 380–381
for vegetable bread, 68
white pizza with potatoes and, 551
Rose water, 30
baklava, 489
flaky, cream puffs, 473
in flavoring whipped cream, 559
strawberry, and vanilla compote, 574
Rosh Hashanah challah, 422
Royal icing, 568–570
for dressing up cookies, 169
lemon, 570
Rugelach, 499
fillings for, 501
pinwheel biscuits, 86
rolling crescent-shaped, 500
Ruisleipä (Finnish rye bread), 411
Rulers, 48
Rum
baba au rhum, 226
variations on, 226–227
bananas Foster, 304
buttered, pound cake, 214
Caribbean, cake, 224, 226, 233
variations, 226
chocolate mousse, 330
coconut-, hard sauce, 585
dried mango and, pastries, 476
in flavoring French toast custard, 118
orange-, zabaglione, 330
panettone, 433–434
-soaked fruitcake bars, 188
sticky pecan muffins, 82
Rum raisin
bread pudding, 340–341
ice cream, 314
oatmeal cookies, 146
rice pudding, 327
Rusks, 173
Rustic breads, 402–411
basic sourdough, 407–409
sponges for, 408
black, 406
with chocolate, 406
French, 402–403
variations on, 403
no-knead, 404–406
baking, 405
ideas for, 405
science behind, 405
sourdough rye, 411
variation on, 411
wild yeast peasant bread, 409, 411
Rustic fruit sauce, 573
Rutabaga: hand pies, 525–526
Rye berries: pancakes, 101
Rye bread
deli, 414–415
marble, 417
onion, 416
rieska, 94
sourdough, 411
Finnish (ruisleipä), 411
Rye bread pudding with pastrami and Swiss, 536
Rye flour, 14–15
black pepper hardtack, 374
variations, 374
honey-spice cake, 234–235
Irish brown, bread, 93
Norwegian flatbrød, 376–377
oatmeal-, crackers, 372
onion rye, 416
pumpernickel, 416–417
sourdough rye, 411
S
Sabayon. See also zabaglione, 580
Sachertorte, 208
Saffron, 28
fruit-and-nut bread, 418
olive oil cookies, 154
pistachio-, cake, 212
rice pudding, 327
Swedish, buns, 434–435
Sage
cheese straws, 367
in flavoring French toast custard, 118
100-percent whole wheat bread with pumpkin and, 414
and onion sweet potato biscuits, 85
whole grain bread pudding with squash and, 536
Salami: meat calzone, 554
Salmon
en croute, 534
soufflé with cream cheese and dill, 514
Salt, 29
kosher, 29
sea, 29
table, 29
vanilla, 29
Salted caramel
apple pie, 268
flan, 336–337
popcorn bars, 190
sauce, 582
tart, 290
Salted caramels, 349
Salted pecan-caramel bars, 184
Salted toffee, 353
Samosas
beef or lamb, 543
fried, 543
lentil and potato, 543–544
potato, 542–543
Sandies, 171–172
variations on, 172
Sandwich(es)
French toast, 121
Sandwich breads, 412–417
bread pudding strudel, 496–497
deli rye, 414–415
100-percent whole wheat, 413
variations on, 414
onion rye, 416
pumpernickel, 416–417
variations on, 417
rich golden, 418–419
sprouted grain, 414
white, 412–413
variations on, 413–414
Sandwich cookies, 163
chocolate, crumb crust, 263–264
Sauce(s)
in dressing up cookies, 162, 161, 169
variations on, 582–583
brownies and blondies, 181
chile pumpkin pie with, 280
in dressing up cookies, 162–163, 169
parfaits or trifles, 188
variations on, 559
caramel vs. butterscotch vs dulce de leche, 583
crème anglaise, 579
in dressing up cookies, 163
dulce de leche, 583
variation on, 583
cooked fruit method, 573
Melba, 573
raw fruit method, 573
hard, 584–585
in dressing up cookies, 169
variations on, 585
hot fudge, 581
marshmallow, 587–588
variations on, 588
orange butter, 585
variations on, 585
peanut butter, 588
variations on, 588
rich chocolate, 580–581
Sausage. See also Chorizo; Italian sausage
as addition to yeast bread, 394
buttermilk biscuits, 84
en croute, 534
flaky caramelized fennel and, tart, 521–522
and goat cheese biscuits, 83
and olive bread pudding, 536
pepperoni, or prosciutto pizza, 552
Southwestern-style breakfast bread, 395
Savory baked custard, 511
cheesy, 511
customizing, 512
kale, 511
mushroom, 511
with roasted garlic, 511
Savory baking, 505–554
asparagus tart, 521
baked Brie, 533
baked vegetable flatbread, 538
baking en croute, 534
black bean and cheese empanadas, 526–527
cabbage strudel, 537–538
calzones, 554
crumbly, 509
hard, 508–509
semihard, 508
semisoft and washed-rind, 508
chicken cobbler with corn and chiles, 524–525
chicken pot pie, 523–524
chipotle spoon bread, 536–537
Cornish pasties, 525–526
curried sweet potato galette, 522–523
customizing vegetable fillings and toppings, 516–517
eggs in, 509–515
cheese quiche, 518
cheese soufflé, 513–514
green peas and parmesan baked custard, 511–513
pasta frittata, 515
savory baked custard, 511
spinach soufflé, 514–515
flaky caramelized fennel and sausage tart, 521–522
focaccia, 548
Georgian cheese bread, 530–531, 531
hand pies (See Cornish pasties)
hash brown potato crust, 520–521
johnnycakes, 540
Korean vegetable pancakes, 539–540
Lebanese meat pies, 529–530
other recipes in book, 529
pizza in
baking, 545–546
cheese, 551–55
cutting and serving, 546
dough, 546–548
on the grill, 547
making restaurant quality, 550
preparing dough, 545
sauce for, 550
potato samosas, 542–544
prepping vegetables for, 507
savory bread pudding (strata), 535–536
savory piecrust, 519–520
savory tart crust, 520
scallion pancakes, 538–539
skillet tamale pie, 532–533
spinach-cheese triangles, 527–528, 528
steamed chickpea bread, 544
tarte flambée, 553–554
tomato, olive, and mozzarella turnovers, 531–532
Savory bread pudding (strata), 535–536
variations on, 536
Savory French toast, 118–119
Savory muffins, 76
Savory piecrust, 519–520
black bean and cheese empanadas, 526–527
cheese quiche, 518
chicken pot pie, 523–524
Cornish pasties, 525–526
variations on, 520
Savory tart crust
asparagus tart, 521
cheese quiche, 518
curried sweet potato galette, 522–523
variations on, 520
Savory waffles, 114
Scallions
cheddar-, johnnycakes, 540
corn and, fritters, 135
fritters, 137
leek, and chive knishes, 542
Scandinavian Baking (Hahnemann), 411
Scones
additions to, 63
chocolate, 89–90
hazelnut-, 90
Mexican, 90
mocha, 90
oat-, 90
orange-, 90
white, raspberry, 90
cold butter and light touch for, 85
cranberry-almond, 88
English-style, 87–88
goat cheese and dill, 88
good flavor combinations for, 89
honey-lavender, 89
lemon-cream, 89
lemon-yogurt, 88
maple-cinnamon, 89
oatmeal-raisin, 89
orange-caraway, 88
making, 89
in food processor, 84
peach melba, 89
rhubarb, 88
ricotta, 88
rock cake, 88
spiced walnut, 89
toppings for, 63
walnut, 88
whole-wheat, 90–91
barley flour, 90
berry, 90–91
chocolate oat, 91
feta and rosemary, 91
mango-coconut, 91
whole wheat oatmeal, 88
Scraps
cake, 232
puff pastry, 473
Seafood. See Fish and seafood
Sea salt, 29
Seeded lavash crackers, 373–374
Seeded soda bread, 93
Seeds
adding to cookies, 160
addition of, to yeast bread, 394
biscotti, 172
caraway (See Caraway seeds)
chia, in fruit jam, 577
cumin (See Cumin seeds)
fennel (See Fennel seeds)
fenugreek, 386–387
hardtack with nuts and, 374
overnight French toast, 119
pomegranate, for gingerbread, 69
poppy (See Poppy seeds)
for pound cakes, 202
pumpkin (See Pumpkin seeds)
sesame (See Sesame seeds)
sunflower (See Sunflower seeds)
as topping for crackers and flatbread dough, 365
Self-rising flour, 13
Semifreddo
espresso-white chocolate, 322
lemon, 322
peach-vanilla, 319
peanut butter, 322
pie, 322
pistachio-cardamom, 319
two-tone, 322
Semolina-date pastries, 503–504
Semolina flour: maple, shortbread, 165
Semolina pancakes with pistachios and lime, 109
Senses, baking with your, 60
Serrated knife, 48
Sesame oil: lime-, cake, 216
Sesame pancakes, 539
Sesame rice breadsticks, 445
Sesame seeds
bagels topped with, 443
fruit and nut crisps, 372–373
for lemon-poppy bread, 65
seeded lavash crackers, 373–374
sesame wafers, 374–375
sugar puffs, 452–453
as topping for crackers and flatbread dough, 365
Sesame wafers, 374–375
Sesame wonton crackers, 368
Seven-minute frosting, 565
brûléed, 565
coconut, 565
homemade yellow snack cakes, 215
raspberry, 565
Shallots
fritters, 137
prepping for savory baking, 507
Sherbet, 308
lemon-lime, 317
orange, 317
raspberry, 317
rainbow, 317
Shoofly pie, 284–285
Shortbread
alfajores, 165
cake pan, 165
chocolate, 165
classic, 164–165
lemon, 165
maple semolina, 165
nut, 165
petit beurre, 165
rolled, 165
whole wheat, 165
Shortcake
poached pear or apple, 85
skillet pie, 85
strawberry, 85
gluten-free alternatives, 626
Shortcut dosas, 386
Shortcut puff pastry, 450, 466–467
timeline for making, 464
Shortcut raisin buns, 477
Shortcut toffee, 352
Shortening for pie crusts, 255
Showstopper recipes, 617
Shrimp
as filling for crêpes, 124
and grits cakes, 540
Sicilian onion pizza, 553
Sifting, 53
Simplest crackers, 364
cream, 364
soda, 364
sourdough starter for, 410
vegan, 364
Simplest pancakes, 98–99
slightly richer, 99
sourdough, 99
sourdough starter for, 410
whole grain, 99
yogurt, 99
Simplest vanilla ice cream, 309
variations on, 314–315
Simplest vanilla pudding, 325
variations on, 325
fresh fruit sorbet, 316
fruit granita, 317–318
gelée, 336–337
infusing, 557
Mexican chocolate tofu pudding, 329
zuppa inglese, 334
Simple top pie crust, 257
Skewers, 48
Skillet charlotte, 343
Skillets, 44
cast-iron, 255
Skillet shortcake pie, 85
Skillet tamale pie, 532–533
cheesy, 532
Italian, 533
spicy, 532
Slab pie, 523
Slightly richer pancakes, 99
Slump
apple-maple, 300
cherry-orange, 300
cranberry, 300
Smoky sweet potato bolani, 385
S’mores bars, 183
Snack cakes: homemade yellow, 215
almond-raspberry, 215
banana, 215
chocolate, 215
Snickerdoodles, 170–171
variations on, 170–171
with garlic and cumin, 381
with meat, 381
olive, 381
Soda bread: Irish, 93
variations on, 93
Soda crackers, 364
Soft pretzels, 445–446
shaping, 445
sourdough starter for, 410
variations on, 446
Sorbet, 308
additions to, 319
baked Alaska with, 249
flavors for, 320–321
food processor fruit, 316
cherry-chocolate, 316
creamy all fruit, 316
mango-coconut, 316
peach-ginger, 316
fresh fruit, 316
ice milk, 316
with jam, 316
Sorghum flour, 16
blue cheese, with walnuts, 514
cheese, 513–514
chocolate, 344–346
variations on, 344–345
dish, 46
frozen berry, 345–346
frozen cherry-chocolate, 346
lemon, 345
lime, 345
mocha, 345
mushroom, with ginger and soy, 514–515
mustard and Gruyère, with rosemary, 514
orange, 345
pea, with lemon, 514
pumpkin, 345
salmon, with cream cheese and dill, 514
spinach, 514–515
vanilla, 344
vegetables to use for, 515
zucchini and cheddar, 515
Soups: French onion, stale bread for, 415
Sour cream, 25
as addition to quick breads, muffins, or scones, 63
bread pudding strudel, 496–497
cheesecake, 221
cheese danish, 486–487
chocolate-, pound cake, 201–202
in cookies, 150
cottage cheese and, pancakes, 103
devil’s food cake, 199
in dressing up cakes, 225
noodle kugel, 341–342
old-fashioned doughnuts, 129–130
lemony, 130
pancakes, 100
sticky pecan muffins, 81–82
sweet and rich muffins, 76–77
vegan substitution for, 42
Sourdough
basic, 407–409
sponges for, 408
pancakes, 99
rye, 411
Finnish (ruisleipä), 411
starter, 408
uses for, 410
wild yeast peasant bread, 409, 411
Southern cornbread, 71–72
additions to, 72
and bean, 72
cast-iron, 72
corny, 72
jalapeño-cheddar, 72
maple bacon, 72
sausage and onion, 72
sourdough starter for, 410
whole wheat quinoa, 72
Southwestern-style breakfast bread, 395
Soy flour, 16
Soy sauce, mushroom soufflé with ginger and, 514
Spanish cream puffs, 472–473
variations on, 473
Spanish-style pizza, 553
Spatulas, 47
Special diets, baking with, 39–40
Special-occasion cakes, 241–252
baked Alaska, 248–249
variation on, 249
chocolate-mocha dacquoise, 247–248
variations on, 248
variations on, 246
Hungarian seven-layer dobos torte, 251–252, 251
variations on, 252
jelly roll, 241–242
making, 242
variations on, 241–242
king, 246–247
Lady Baltimore, 243–244
variations on, 244
variations on, 249
Speculaas spread, 587
Speculaas waffles, 114
Spelt
berries, in sprouted grain bread, 414
flour, 15
in quick breads, 66
leftovers bread, 73–74
Spice(s), 27–29. See also specific by name
as addition for crackers and flatbread dough, 365
as addition to cookies, 160
as addition to quick breads, muffins, or scones, 63
as addition to yeast bread, 394
buttermilk biscuits, 84
caramel sauce, 582
eggplant and feta tart with Moroccan, 522
flavoring dessert sauce with, 581
in flavoring whipped cream, 559
macarons, 177
nut butter, 587
poached pears with Asian, 304
pound cake, 202
as topping for crackers and flatbread dough, 365
top recipes for, 612
Spice bran muffins, 79
Spice bread
Brazilian chocolate-honey, 70
jam, 70
maple oat, 70
Spice cakes. See also Fruit and vegetable nut cakes
applesauce, 234
cinnamon, 232
crazy, 201
honey, 234–235
variations, 235
maple-butternut, 234
pumpkin, 245
sweet potato, 234
sweet rice and coconut, 241
Spiced Afghan snowshoe naan, 438
Spiced baba au rhum, 226
Spiced caramel sauce, 177
Spiced johnnycakes, 540
Spiced monkey bread, 429
Spiced sweet potato biscuits, 85
Spiced tart crust, 262
Spice grinder, 51
Spice ice cream, 314
Spice waffles, 114
Spicy Cajun wonton crackers, 368
Spicy corn fritters, 135
Spicy melon sorbet, 320
Spicy peanut-caramel bars, 184
Spicy skillet tamale pie, 532
Spiked French toast, 119
Spinach
as addition for crackers and flatbread dough, 365
-artichoke calzone, 554
-artichoke dip
for cream puffs, 455
in baked egg dishes, 512
baked flatbread with hearty greens, 538
calzones, 554
-cheese triangles, 527–528
folding, 528
bourekas, 529
phyllo triangles with lemony greens, 528
phyllo triangles with cheese, 528
phyllo triangles with lamb, 528
spinach-cheese pie, 528
creamy, knishes, 542
for croissants, danish, and cornetti, 499
customizing for fillings, 517
as filling for crêpes, 124
fritters, 137
paratha, 379
phyllo triangles with lemony greens, 528
prepping for savory baking, 507
for puff pastry cups and phyllo cups, 491
soufflé, 514–515
variations on, 514–515
tortillas, 382
Split yellow lentils: dosas, 386–387
boozy pastry cream for, 579
chocolate, 219
gluten-free, 218
jelly-roll cake, 241–242
Sponges in making yeast bread, 408, 423
Spoon bread, chipotle, 536–537
Cheddar-chive, 537
Moroccan-spiced pumpkin, 537
Spoons
coating back of, 324
wooden and stainless, 47
Spread(s)
for banana bread, 63
in brownies and blondies, 181
chocolate-almond, 586
chocolate-hazelnut, 177, 225, 570, 580, 586
chocolate-orange-hazelnut, 586
for cream puffs, 454
for croissants, danish, and cornetti, 499
in death-by-chocolate torte, 207
in dessert pizza, 551
as dessert toppings, 586
in dressing up cakes, 225
in dressing up cookies, 163
dulce de leche, 583
as filling for crêpes, 123
in icebox cake, 210
in layer cakes, 213
in mille crêpe cake, 249
oven dulce de leche, 583
in pies, 286
in rugelach, 501
as sauce for doughnuts and bomboloni, 132
speculaas, 581
Springform pans, 46, 193, 223, 255
Spring, recipes for, 603
Springtime pizza, 551
Sprinkles
adding, to cookies, 160
as doughnut topping, 129
Sprouted grain bread, 414
Square baking pan, 45
Squash
acorn (See Acorn squash)
butternut (See Butternut squash)
customizing pumpkin for fillings, 517
delicata (See Delicata squash)
and five-spice galette, 521
preparing pumpkin, 507
summer (See Summer squash)
winter (See Winter squash)
yellow: Korean vegetable pancakes, 539
Stale bread, using, 415
Stand mixer in making yeast bread, 397–398
Star anise, 29
plum, and black pepper compote, 574
Starters
in making yeast bread, 423
Steamed Boston brown bread, 92
Steamed chickpea bread, 544
Sticky bun French toast, 1
Sticky pecan muffins, 81–82
add-ins for, 82
banana walnut, 82
pumpkin, 82
-raisin, 81
vanilla orange, 82
Sticky toffee pudding, 233, 237–238
banana, 238
chocolate, 238
individual, 238
sticky toffee pecan cake, 238
Stilton cheese: beef and, hand pies, 526
Stirring, 55
Stollen, 432–433
Stone fruits
variations on, 275
ripening of, 65
Stout, chocolate, cake, 204
caramel-pecan, 204
chile-, 204
ginger-, 204
mint-, 204
Stovetop cooking, 58
Strainer/sieve, 47
Strawberries
-balsamic fool, 330
berry jalousie, 474–475
combining with nuts, 64
and cream biscuits, 83–84
cream cheese jalousie, 475
and cream cheese stuffed French toast, 120
in dessert pizza, 551
dipping in tempered chocolate, 353
as filling for crêpes, 123
fritters, 137
ice cream, 314
baked Alaska, 248–249
jam, 577
jelly rolls, 242
toaster pastries, 471–472
-lemon napoleon, 477
lemon tart, 293
mixed fruit tart, 292–293
preparing, 34
-rhubarb crisp, 298
-rhubarb pie, 274
-rhubarb tart, 291
rose water, and vanilla, compote, 574
shortcakes, 85
gluten-free alternatives, 626
variations
Swiss meringue buttercream, 563
tart, 291
toaster pastries, 467, 471–472
variations on, 472
trifle, 332–333
variations on, 333
-vanilla cake, 213
balsamic syrup for, 585
Streusel
babka with, 432
blackberry buckle, 236–237
blueberry, muffins, 75–376
cake scraps for, 232
cinnamon cake, 231–232
coffee cake with oat, 71
topping, 75
banana bread, 497
chocolate, 497
leftover pound cake, 497
cabbage, 537–538
caraway, 537
dough, 493–494
filling, traditional, 495
mushroom, 537
shortcut apple, 494–495
banana, 496
caramel-apple, 496
cherry, 496
chocolate-pecan, 496
pear-ginger, 496
stretching dough for, 494
traditional apple, 494
Stuffed coconut bread, 94–95
add-ins for, 95
dough for, 94
filling for, 94
variations on
lime-stuffed, 95
mango-stuffed, 95
Stuffed cupcakes, 215
Stuffed pita, 436–437
Substitutions, quick, for baking staples, 594
Sugar. See also Sweeteners
brown, 17–18 (See also Brown sugar)
caramelized, 582
coarse, 17
confectioners’, 17 (See also Confectioners’ sugar)
dressing up, 162
gluten-free alternatives, 626
improvising, 158
variations on, 157–159
raw, 18
superfine, 17
vanilla, 30
white, 17
Sugar puffs (chouquettes), 452–458
coatings for, 453
Summer pizza, 552
Summer pudding, 334–335
stale bread for, 415
Summer, recipes for, 603
Summer squash
customizing for fillings, 516
fritters, 137
prepping for savory baking, 507
Sunflower seeds
as addition to quick breads, muffins, or scones, 63
fruit and nut crisps, 372–373
sprouted grain bread, 414
as topping for crackers and flatbread dough, 365
Superfine sugar, 17
Super-rich pudding, 325
Swedish saffron buns, 434–435
Sweet and rich muffins, 76–77
toppings for, 76
variations on, 76
Sweet breads, 428–435
chocolate babka, 431–432
shaping, 431
variations on, 432
cinnamon rolls, 429–431
forming, 430
variations on, 431
monkey, 428–429
variations on, 429
old-fashioned coffee cake, 429
variation on, 429
panettone, 433–434
stollen, 432–433
Swedish saffron buns, 434–435
Sweetened condensed milk
magic bars, 184
quick fudge frosting, 567
tres leches, 223–224
Sweeteners. See also Sugar, granulated
liquid, 17–18
Sweet potatoes, 39
and bacon knishes, 542
biscuits, 84–85
variations, 84–85
bread, 425
coconut cake, 231
-corn bread, 73
curried, galette, 522–523
customizing for fillings, 517
fritters, 137
gingery, waffles, 117
grated, as addition to quick breads, 68
hash brown piecrust, 521
pancakes, 111
pie, 279
preparing, 39
prepping for savory baking, 507
rieska, 94
smoky, bolani, 385
-spice bread, 67
Sweet rice and coconut cake, 240–241
coconut-rum hard sauce for, 585
variations on, 240–241
Sweet sesame meringues, 175
Sweet tart crust, 261–263
variations on, 262
Sweet wheat flakes, 140
Swiss cheese, 508
ham and, croissants, 482
Monte Cristo French toast, 120
rye bread pudding with pastrami and, 536
Syrup(s)
berry cobbler, 299
in dressing up cookies, 162
fig tart, 293–294
pear galette with, 272
red wine or port reduction, 586
strawberry-, pie, 288
variation on, 586
corn, 19
-butternut spice, 234
cinnamon-granola bars, 189
-cinnamon scones, 89
-cranberry-spice cake, 235
as dessert topping, 586
magic bars, 185
maple corn bread, 73
-orange Anzac cookies, 154
-pecan dacquoise, 248
snaps, 161
spice gooey butter cake, 229
-sweet potato biscuits, 84
for whipped butter, 584
simple, 570
fruit granita, 317–318
gelée, 336–337
infusing, 557
Mexican chocolate tofu pudding, 329
zuppa inglese, 334
Syrupy pecan pie, 281
T
Table salt, 29
Taffy, vanilla, 354
Tahini
in cookies, 150
halvah, 357–358
pie, 286
Taleggio, 508
Taller gâteau St. Honoré, 480
Tangerines
marmalade, 576
olive oil, bread, 66
Tangy blueberry pie, 288
Tapioca,
flour, 17
as fruit thickener, 269
pudding, 328–329
coconut-lime, 329
fruit, 329
Tart(s), 289–297
almond, 294–295
orange-, 295
rich nut, 295
rosemary–pine nut, 295
apple, 290–291
-almond, 290
custard, 290
walnut cream, 291
salted caramel, 290
two-apple, 290
apricot, 292
with rosemary, 292
artichoke, 521
asparagus, 521
berry, 291–292
blueberry cornmeal, 292
chocolate-raspberry, 291
concord grape, 292
with port, 291
strawberry-rhubarb, 291
cherry, with brandy, 292
cherry tomato and olive, 521
chocolate, 295
-caramel, 295
-cinnamon, 295
with hazelnut crust, 295
-mocha, 295
-orange, 295
-peanut butter, 295
chocolate-coconut, 287–288
-almond, 288
toasted-, 288
coconut-lime, 296
eggplant and feta, with Moroccan spices, 522
fig, 293–294
balsamic, 294
fig, bacon, and blue cheese, 522
flaky caramelized fennel and sausage, 521–522
Grand Marnier and blackberry, 292
ideas for free-form, 273
lemon, 295–296
caramelized, 296
making mini, 293
mango, 296
mixed fruit, 292–293
banana cream, 293
coconut fruit, 293
strawberry lemon, 293
peach, 290
pear, 290
pear frangipane, 294
pear-hazelnut, 290
plum frangipane, 294
red wine and grape, 292
ricotta and goat cheese, 297
blueberry sweet cheese, 297
savory, crust, 520
Tart crusts, 261–263, 520. See also Pie crusts
flavoring, 262
making, 263
orange pie with almond, 279
savory, 520
whole wheat, 520
nut, 520
sweet, 261–263
chocolate, 262
coconut, 262
cornmeal, 262
nut, 262
spiced, 262
Tarte flambée, 553–554
pissaladière, 553
Sicilian onion pizza, 553–554
caramelized peach, 297
caramelized pear-ginger, 296
caramelized pineapple, 297
pumpkin, 297
Tatin, pancake, 105
Tea, 30–31. See also Green tea
flavoring dessert sauce with, 581
infusing simple syrup and ganache, 557
Tembleque, 336
Tempering, 57
Texture, favorite recipes by, 614–615
Thermometer
candy, 51
oven, 49
quick-read, 51
Thicker fruit jam, 575
Thin and crisp chocolate chunk cookies, 144
Thumbprint cookies, 166–167
cheesecake, 167
chocolate chunk, 166
Key lime, 167
lemon curd, 167
nutty, 166
Thyme
in flavoring French toast custard, 118
flourless nut cookies, 151
for fresh fruit and nut bread, 65
fruit and nut crisps, 373
Gruyère, crackers, 366
lemon-, cornmeal cake, 217
lemon-, grilled flatbread, 440
lemon-, olive oil biscuits, 87
lemon, popovers, 91
lemon-, wafers, 164
orange-, sorbet, 320
plum-, buckle, 237
raspberry, and honey compote, 574
for vegetable bread, 68
whole wheat, –pine nut torte, 239
Tiered stands, 250
Tiled pie crust, 257
Timer, 47
almond, 334
banana, 334
chocolate, 334
eggless, 333
gluten-free alternatives, 626
orange, 334
puff pastry cups and phyllo cups, 491
Toasted Mexican wedding cookies, 171
Toaster pastries
apple, 472
chocolate-cinnamon, 472
cranberry-ginger, 472
strawberry, 471–472
Toasting, 57
Toffee, 352–353
coffee, 353
chopped, for ice cream, 310
crunchy oatmeal, cookies, 147
salted, 353
shortcut, 352
sticky, pudding, 237–238
variations on, 238
Tofu
chocolate-orange, pudding, 329
chocolate-raspberry, pudding, 329
food processor fruit sorbet, 316
Mexican chocolate, pudding, 329
peanut butter–banana, pudding, 329
pumpkin-, pie, 280–281
Toma cheese, 508
Tomatoes. See also Cherry tomatoes
baked eggs with, 510
customizing for fillings, 517
dried
bread pudding with, and mozzarella, 536
garlic, and goat cheese bread, 395
and garlic tortillas, 382
and goat cheese fritters, 136
olive and, johnnycakes, 540
olive, breadsticks, 445
parmesan and, hardtack, 374
pesto and, palmiers, 535
as filling for crêpes, 124
homemade, sauce, 550
marinara pizza, 552
olive, and mozzarella turnovers
variations on, 532
prepping for savory baking, 507
and roasted garlic focaccia, 548
rosemary olive oil bread with, 426
skillet tamale pie, 532–533
Toothpicks, 48
Toppings
for coffee cake, 71
for cracker and flatbread dough, 365
for cream puffs, 454
customizing vegetable, 516
for doughnuts, 129
for fresh fruit and nut bread, 65
for fried dough, 133
for ice cream, 310
for lemon-poppy bread, 67
meringue, 279
for pancakes, French toast, and waffles, 104
for quick breads, muffins, or scones, 63
shredded phyllo, 493
streusel, 75
for sweet and rich muffins, 77
for vegetable bread, 68
Torte(s)
apricot-almond, 239
cherry-pistachio, 239
chocolate-chocolate, 208
chocolate-ginger, 208
chocolate-hazelnut, 207–208
chocolate–peanut butter, 208
chocolate-raspberry, 208
cranberry-walnut, 238–239
death-by-chocolate, 207
coconut-, 207
fillings for, 207
Hungarian seven-layer dobos, 251-252
assembling, 251
fancy, 252
triple-caramel, 252
raisin-pecan, 239
raspberry-olive oil, 216–217
sachertorte, 208
whole wheat thyme–pine nut, 239
Tortilla(s)
corn, 383–384
chips, baked, 384
chips, fried, 384
flour, 382–383
bowls, 382
dried tomato and garlic, 382
mostly whole wheat, 382
spinach, 382
Tortilla bowls, 382–383
Tortilla chips
baked, 384
fried, 384
Tortilla press, using a, 383
Traditional vanilla pudding, 325–326
Trail mix cookies, 147
Tres leches cake, 223–224, 233
almond, 224
cinnamon-spice, 224
coconut, 224
coffee, 224
orange, 224
Trifles
adding crushed cookies to, 188
cake scraps for, 232
gingerbread, 333
lemon-berry, 333
mint chocolate, 333
mocha, 333
peach melba, 333
rich chocolate sauce for, 580
strawberry, 332–333
Triple caramel seven-layer dobos torte, 252
Trivets, 49
Tropical banana bread, 63
Tropical crêpes Suzette, 123
Tropical fruit bars, 188
Tropical fruit pancakes, 104–105
Tropical granita, 318
Tropical waffles, 114
Truffles
cherry-almond, 348–349
chocolate, 347–348
chocolate-dipped, 348
milk, 348
vegan, 348
cranberry-walnut, 349
fig and pine nut, 349
PB&J, 349
quick ganache, 560
Tube pan, 46
chocolate, 155
citrus, 155
coconut, 155
dessert cups, 155
dipping in tempered chocolate, 353
as edible containers, 156, 156
filled, 155
molding, 155
Turbinado, 18
Turkey as filling for crêpes, 124
Turnovers
caramel, 470
-cheddar, 469–470
cherry-chocolate, 470
chocolate, 470
jam, 470–471
jésuites, 470
mushroom, 532
pastelitos, 470
pear-blue cheese, 532
tomato, olive, and mozzarella, 531–532
Two-apple tart, 290–291
Two-tone semifreddo, 322
U
Unsweetened chocolate, 23
chocolate fudge, 347
chocolate-hazelnut torte, 207–208
death-by-chocolate torte, 207
Unyeasted flatbreads, 361–362, 375–387
additions for, 365
shaping, 380
variations on, 380
bolani, 384–385
variation on, 385
chapati, 377–378
variation on, 378
corn tortillas, 383–384
variations on, 383–384
customizing, 365
dosas, 386–387
shaping, 387
variations on, 386–387
flour tortillas, 320–383
gluten-free, 368
injera, 381–382
lefse, 387
Norwegian flatbrød, 376–377
olive oil matzo, 376
variations on, 376
piadine, 385–386
variation on, 386
reheating, 375–376
rhythm of making, 377
socca or farinata, 380–381
variations on, 381
toppings for, 365
using tortilla press, 383
variations on, 365
Upside-down cake
apple, 240
berry, 240
gingery peach, 240
pear-almond, 240
pineapple, 239–240
plum-rosemary, 240
V
Vanilla
apricot-, jam glaze, 568
bread pudding, 341
-brown sugar cake soak, 571
brûléed seven-minute frosting, 565
not-too-sweet, 561
for rich, sweet muffins, 76
cake soak, 570–571
variations on, 571
cherry-, buckle, 237
cornmeal pancakes with, and nuts, 106
crazy cake, 200–201
cream pie, 276–278
variations on, 277–278
custard ice cream, 310
in flavoring whipped cream, 559
glaze, 567
as doughnut topping, 129
latte cake, 212
coffee-cinnamon cake soak for, 571
lemon-, cake, 213
lemon-, icebox pie, 289
baked Alaska, 248–249
crème anglaise for, 579
improvising, 160
piping, 175
variations on, 175
parsnip-, cake, 234
pastry cream, 225, 570, 578–579
peach-, semifreddo, 319
pudding
simplest, 325
traditional, 325
real, for pound cakes, 202
seven-minute frosting, 565
soufflé, 344
strawberry-, cake, 213
strawberry, rose water, and, compote, 574
taffy, 354
top recipes for, 611
whoopie pies, 211
chocolate pastry cream for, 578
Vanilla beans, 29
cake soak, 570–571
glaze: red, white, and blue éclairs, 456
ice cream, 310
infusing simple syrup and ganache, 557
vanilla cream pie, 276
Vanilla extract, 30
Vanilla ice cream
bananas Foster, 304
cherries jubilee, 304–305
custard, 310
simplest, 309
Vanilla pastry cream, 578–579
Caribbean rum cake, 224
for croissants, danish, and cornetti, 499
in dressing up cakes, 225
in dressing up cookies, 169
éclairs, 456
gâteau St. Honoré, 478–480, 479
icebox cake, 210
layer cakes, 213
mille crêpe cake, 249–251
mixed fruit tart, 292–293
parfaits or trifles, 188
puff pastry cups and phyllo cups, 492
raspberry napoleon, 477
strawberry trifle, 332–333
variations on, 578–579
zuppa inglese, 334
Vanilla pudding
Boston cream pie, 229
icebox cake, 210
layer cakes, 213
simplest, 325
variations on, 325
traditional, 325–326
Vanilla salt, 30
Vanilla simple syrup, 30
Vanilla sugar, 30
Vanilla taffy, 354
Vanilla wafer cookies, 161
Vegan
baking, 40
banana-chocolate bread pudding, 341
cheesecake, 221
chocolate cake, 199
chocolate chunk cookies, 146
chocolate mousse, 331
chocolate muffins, 77–78
coffee cake, 70–71
crackers, 364
crumb topping, 265
French toast, 119
fresh fruit and nut bread, 64
oatmeal raisin cookies, 147
pancakes, 101–102
variations on, 103
pastries to make with crust, 467
peanut butter cookies, 148
piecrust, 261
recipes, 618–619
substitutions, 42–44
truffles, 348
yellow cake, 212
zucchini bread, 67
Vegetable(s). See also specific by name
as add-ins to quick breads, 68
baked, flatbread, 538
cakes (See Fruit and vegetable nut cakes)
customizing for fillings, 516–517
Korean, pancakes, 539–540
prepping for savory baking, 507
puréed, for savory custards, 513
roasted, en croute, 534
for soufflé, 515
Vegetable peeler, 48
Vegetarians, gelled desserts for, 335
Vinegar, balsamic, 585–586
as dessert topping, 586
strawberry-, fool, 330
Vinegar pie, 284
Vols-au-vent, 477–478
muffin-pan, 478
W
Wafer cookies, chocolate, 149, 159
crumb crust, 263–264
Waffle iron quick breads, 116
adapting recipes to make pancakes, 109
Anadama, 116–117
bananadama, 116–117
bacon-covered, 114
basics of, 111–112
buttermilk, 112
bacon-brown sugar, 112
crisp, 112
fastest, easiest, 112
whole grain, 112
cheese, 114
chocolate, 114
corn, 115–116
and bacon, 116
and blueberry, 116
cheddar, 116
jalapeño, 116
fruit stand, 114
gingery sweet potato, 117
carrot cake, 117
spiced pumpkin, 117
gluten-free alternatives, 625
granola, 114
molasses, 114
orange-almond, 114
overnight, 113
whole grain, 113
pumpkin, 114
rice flour, 115
coconut-lime, 115
double-rice, 115
rich chocolate sauce for, 580
savory, 114
speculaas, 114
spice, 114
topical, 114
toppings for, 104
variations on, 114
winter squash, 114
yeast-raised, 113
Walnuts
apple-, cream tart, 291
apple-, jalousie, 475
applesauce muffins, 79–80
baklava, 489–490
banana bread, 62–63
bananadama waffles, 116–117
blue cheese and, bread pudding, 536
blue cheese soufflé with, 514
carrot cake, 230–232
cherry-, Lady Baltimore cake, 243–244
chocolate fudge, 347
coffee cake, 70–71
cranberry-, Boston brown bread, 92
cranberry-, torte, 238–237
cranberry-, truffles, 349
fig-, bread, 395
flourless nut cookies, 151
fruit and nut crisps, 372–373
Hungarian plum dumplings, 500, 502
maple-, brittle, 350
maple-, johnnycakes, 540
nutty monkey bread, 429
old-fashioned coffee cake, 429
100-percent whole white bread with olives and, 414
phyllo triangles with lemony greens, 528
poppy seed roll, 502–503
rugelach, 499–500
spice cookies, 151
spiced, scones, 89
sprouted grain bread, 414
sticky banana, muffins, 82
streusel topping, 75
Water bath, baking in a, 338
Watercress
customizing for fillings, 517
prepping for savory baking, 507
Watermelon
-basil pops, 322
-mint granita, 318
ripening of, 65
Wedding cakes, alternatives to, 250
Wheat berries: pancakes, 101
Wheat bran: bran muffins, 78
Wheat germ, addition of, to yeast bread, 394
Whipped butter, 583–584
additions for, 584
for banana bread, 63
for cream puffs, 455
for fresh fruit and nut bread, 65
for lemon-poppy bread, 67
variations on, 584
Whipped cream, 556–557
chocolate, 559
for cream puffs, 454
in dressing up cakes, 225
in dressing up cookies, 163, 169
flavoring, 559
gâteau St. Honoré, 478–480, 479
icebox cake, 210
for ice cream, 310
jelly-roll cake, 241
making ahead of time, 558
mille crêpe cake, 249
Mississippi mud pie, 282
napoleon with berries and, 477
for pancakes, French toast, and waffles, 104
parfaits or trifles, 188
puff pastry cups and phyllo cups, 492
red, white, and blue éclairs, 456
as sauce for doughnuts and bomboloni, 132
stages of, 558
strawberry pie, 288
strawberry trifle, 332–333
vegan, 556–557
zuppa inglese, 334
Whipped ganache frosting, 560
Whipped mascarpone, 245
Whipping, 55
Whiskey. See also Bourbon
bananas Foster, 304–305
caramel magic bars, 185
Whisks, balloon, 47
variations on, 213–214
White chocolate, 23–24
-almond crazy cake, 200–201
black and white muffins, 78
cherry, chunk oatmeal cookies, 146
-dipped anything, 353
espresso-, semifreddo, 322
ganache, 557
-macadamia brownies, 181
mousse, 331
peppermint bark, 351–352
raspberry-, muffins, 76
raspberry, scones, 90
White sandwich bread, 391, 393, 412–413
shaping into hamburger and hot dog buns, 424
variations on, 412–413
White sugar, 17
White whole wheat flour, 14
White wine: cannoli, 497–498
Whole grain bread pudding with squash and sage, 536
Whole grain flour
doughnuts, 130
overnight waffles, 113
-vegan pancakes, 102
waffles, 112
whole grain spice cookies, 147
Whole grain French bread, 403
Whole wheat flour, 13–14
Afghan snowshoe naan, 437–438
aloo paratha, 379–380
Anadama waffles, 116–117
apple fritters, 134–135
biscuits, 83
black pepper hardtack, 374
-blueberry muffins, 76
-blueberry oatmeal muffins, 81
chapati, 377–378
digestive biscuits, 174
variation on, 174
graham crackers, 370–371
honey-spice cake, 234–235
molasses bread, 69
mostly whole wheat tortillas, 382
Norwegian flatbrød, 376–377
variation on, 377
-oatmeal scones, 88
pain d’épices, 69–70
paratha, 378–379
piecrust, 260
pizza dough, 548
puff pastry, 466
pumpernickel, 416–417
quick breads, 66
savory piecrust, 520
scones, 90–91
variations, 90–91
shortbread, 165
thyme–pine nut torte, 239
whole grain coffee cake, 71
whole wheat quinoa corn bread, 72
whole wheat scones, 90–81
Whole wheat pastry flour, 14
Whoopie pies
converting cakes to, 211
gingerbread, 211
vanilla, 211
Wild rice: pancakes, 101
Wild yeast peasant bread, 395, 408, 409, 411
Wine
marsala (See Marsala wine)
port (See Port wine)
red (See Red wine)
white (See White wine)
Winter pudding, 335
Winter, recipes for, 604
Winter squash, 39
customizing for fillings, 516
fritters, 137
galette, 523
preparing, 39
prepping for savory baking, 507
waffles, 114
whole grain bread pudding with, and sage, 536
Wonton crackers
cinnamon-sugar, 368
sesame, 368
spicy Cajun, 368
X
Xanthan gum, 41
Y
buckwheat pancakes, 107
wild, 408
Yeast breads, 389–448
additions for, 394
bagels, 441–443
making, 442
variations on, 442–443
rustic French bread as, 402
shaping, 400
baking, 401–402
bao buns, 447–448
shaping, 447
variation on, 448
basics of, 390
equipment, 390
ingredients for, 390, 392–393, 396
bialys, 443–444
variation on, 444
boules, 399–400
baking, 402
no-pot, no knead, 406
shaping, 399
breadsticks, 444–445
variations on, 444–445
crumpets, 446–447
variation on, 447
dough for
baking, 401–402
letting rise, 398–399
making, 397–398
with food processor, 397
by hand, 398
with stand mixer, 397–394
shaggy vs. smooth, 397
shaping of, 399–400, 399, 400, 401
egg wash for, 419
family tree for, 391
fancy, 395
fats and flavorings in, 393, 396
flatbreads, 435–441
Afghan snowshoe naan, 437–438
variation on, 438
grilled Lebanese, 439–440
variations on, 440
lavash, 438–439
variation on, 439
naan, 437
variation on, 437
Persian, 440–441
variation on, 441
pita, 435–436
variations on, 436
stuffed pita, 436–437
flour in making, 392
loaves, 400
shaping, 401
making time to make, 396
rich yeasted, 417–428
brioche, 419–420
variations on, 420
challah, 420–422
shaping, 421
variations on, 422
ciabatta, 423–424
variation on, 424
fougasse, 426–427
shaping, 427
variations on, 427
Parker House rolls, 422–423
variations on, 423
potato bread, 424–425
shaping into hamburger and hot dog buns, 424
variation on, 425
prosciutto, 427–428
variations on, 428
rich golden bread, 8 ways, 418–419
variations on, 418–419
rosemary olive oil, 425–426
variations on, 426
rolls, 399–400
French bread as, 403
pretzel, 446
shaping, 400
rustic, 402–411
sponges for, 408
starters for, 408
black, 406
variation on, 406
French, 402–403
variations on, 402
no-knead, 404–406
baking, 405
ideas for, 405
science behind, 405
sourdough rye, 411
variation on, 411
wild yeast peasant bread, 409, 411
sandwich, 412–417
deli rye, 414–415
100-percent whole wheat, 413–414
variations on, 414
onion rye, 416
pumpernickel, 416–417
variation on, 417
sprouted grain, 414
white, 412–413
variations on, 412–413
soft pretzels, 445–446
shaping, 445
variations on, 446
storing, 402
sweet, 428–435
chocolate babka, 431–432
shaping, 431
variations on, 432
cinnamon rolls, 429–431
forming, 430
variations on, 431
monkey, 428–429
variations on, 429
old-fashioned coffee cake, 429
variation on, 429
panettone, 433–434
stollen, 432–433
Swedish saffron buns, 434–435
using stale, 415
water in making, 393
yeast in making, 392–393
Yeasted cake, 192
Yeasted puff pastries, 480–487
Breton butter cakes (kouign-amann), 483–484
shaping, 484
variation on, 484
cheese danish, 486–487
variations on, 486–487
croissants, 480–482
shaping, 482
variations on, 481–482
danish pastry dough, 484–486
making, 485
flaky raisin buns (pain aux raisins), 482–483
variations on, 483
gluten-free alternatives, 626
homemade snack, 215
variations on, 215
tres leches, 223–224
variations on, 224
variations on, 212
Yogurt, 25
as addition to pancakes, French toast, and waffles, 104
as addition to quick breads, muffins, or scones, 63
-berry pops, 323
blueberry, muffins, 76
bran muffins, 78
buttermilk biscuits, 82–84
-coffee cake, 71
as filling for crêpes, 123
food processor fruit sorbet, 316
fool, 330
frozen (See also Frozen desserts)
grapefruit-, bread, 66
honey, bread, 70
Irish brown bread, 92–93
leftovers bread, 73–74
lemon- scones, 88
noodle kugel, 341–342
orange-olive oil biscuits, 86–87
pound cake, 214
puff pastry cups and phyllo cups, 491
rich, sweet corn bread, 72–73
ricotta and, pancakes with orange, 103
Southern corn bread, 71–72
sticky pecan muffins, 81–82
sweet and rich muffins, 76–77
Z
Za’atar
grilled Lebanese flatbread, 439–440
seeded lavash crackers, 373–374
as topping for crackers and flatbread dough, 365
parfaits or trifles, 188
as sauce for doughnuts and bomboloni, 132
variations on, 330
Zeppole, 132
cinnamon-sugar, with chocolate sauce, 132
Zucchini
bread, 67–68
as doughnuts, 131
variations on, 67–68
and cheddar soufflé, 515 cookies, 149, 169
customizing for fillings, 517
as filling for crêpes, 124
fritters, 137
grated, as addition to quick breads, 68
Korean vegetable pancakes, 539–540
prepping for savory baking, 507
Zuppa inglese, 334