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
Yield: one 9-inch baked tart shell Recipe: 25/200 “Back to Baking”, pp. 113 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. I have now come…
Read MoreBasic Brown Sugar Cookie Dough
Yield: 2-3 dozen cookies Recipe: 7/200 “Back to Baking”, pp. 17 It is finally that time of the year. My favorite time of the year: the holiday season! I simply love this period of the year spent amongst family and friends, baking and cooking, laughing and eating. It is that time of the…
Read MoreChocolate-Crust Tart Shell
Yield: One 9-inch tart shell Recipe: 5/200 “Back to Baking”, pp. 118 After the classic apple pie and the classic fruit flan, I wanted to do a recipe that was undoubtedly made for me: the milk chocolate silk tart! As mentioned in a previous post, I never really liked tarts (or so I thought!)…
Read MoreSweet-Crust Tart Shell
Yield: One 9-inch tart shell Recipe: 3/200 “Back to Baking”, pp. 104 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. Probably due to the fact that the first pie dough I made (the Double-Crust Pie Dough) was…
Read MoreDouble-Crust Pie Dough
Yield: makes enough pastry for one 2-crust pie (or two 1-crust pies) Recipe: 1/200 “Back to Baking”, pp. 82 Although I love baking and everything it entails (preparing a savoury dessert or snack, smelling its aromas as it bakes and enjoying it warm with family or friends), one thing that I have always been…
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