My last recipe was a month ago, but these days it is hard to find the time to bake, especially when in these times not sharing is caring. In any case, considering that I have not been baking consistently these past few months, my boyfriend challenged me to make at least one recipe a week for the coming month. I had myself tried to make this commitment many times this year, so I gladly accepted the challenge. First recipe this week: this dairy-free, egg-free double-crust pie dough.
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Key Lime Pie crust
This recipe is part of the “Key Lime Pie” recipe. I have not yet done the pie, but the crust was necessary for another recipe, so I will only show this part. Essentially, just mix together all the ingredients for the crust.
Read MoreSable Tart Shell
Next up: Lemon Tart, also known as Tarte au Citron. To do this, of course, requires an appropriate and delicate tart shell.
Read MoreBasic White Sugar Cookie Dough
Yield: 2 to 3 dozen cookies Recipe: 33/200 “Back to Baking”, pp. 22 I haven’t baked in a little while. I guess work and responsibilities took over my life these past weeks! Fortunately, I now have more time (if not I’ll make time!) to dedicate to my primary passion of baking. I felt…
Read MoreNut-Crust Tart Shell
This nutty dough recipe somehow looks good even before it is baked, even just rolled up in a ball. As seems to be often the case for me, I had a little trouble making this dough.
Read MoreBasic Brown Sugar Cookie Dough
This basic brown sugar cookie dough recipe is the base for several types of cookies in Anna’s cookbook. Make sure to read the instructions to the specific cookie recipe to adapt this basic dough recipe.
Read MoreChocolate-Crust Tart Shell
Being a huge fan of chocolate, I figured that if there was one tart to convert me it would be this one. First, though, I had to make the tart shell! This chocolate-crust tart shell was not only easy to make, but it was very tasty.
Read MoreSweet-Crust Tart Shell
The next recipe on my to-do list was the classic fruit flan. Inevitably, to do so I first had to make the sweet-crust tart shell required.
Read MoreDouble-Crust Pie Dough
Although I love baking and everything it entails, one thing that I have always been afraid to try was to make my own dough to use for pies or other such dessert.
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Valerie 