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By Rebecca Rather, Alison Oresman, Laurie Smith
EPUB eISBN: 9781607742401
Original book: 2007
Electronic ebook: 2011
Book by means of: Rebecca quite, Alison Oresman
Photography by way of: Laurie Smith
It's Christmastime on the top Little Bakery in Texas
The annual Fredericksburg Christmas parade marks the start of the Texas Hill Country's vacation season, this means that the Pastry Queen is kicking into excessive apparatus at her relatively candy Bakery and Café. As celebration invites pile up within the mailbox, Rebecca fairly is as much as her elbows in sticky meringue, creamy chocolate, and a sleigh choked with savory treats to fulfill the exciting wishes of her neighbors.
In The Pastry Queen Christmas, Rebecca stocks approximately a hundred conventional recipes reflecting her made-with-love-from-scratch philosophy and the tastes of small-town Texas. Show-off cakes similar to Chocolate Cookie Crusted Eggnog Cheesecake, Sticky Toffee Pudding with Brandy Butterscotch Sauce, and hot Pear Ginger Upside-Down Cake with Amaretto Whipped Cream are the fitting toppers to a family-style dinner party of Texas Spice-Rubbed Roast beef, Baked Apple Pear Chutney, Brown Sugar Bacon, and No-Peeking Popovers. nonetheless hungry the subsequent morning? No problem-this state lady does a magnificent breakfast, too: Bite-Sized Sticky Buns, candy Potato Scones, cast iron Skillet Potatoes, and Mexican Ranch Chilaquiles should fill you up.
And if you're nonetheless trying to find excuses to entertain this season, you'll locate ooey-gooey baked items wrapped up as presents, do-it-yourself craft and décor rules to make your place sparkle, and holiday-worthy menus absolute to make your amassing a Texas-sized luck. Tree-trimming, cookie adorning, and Santas operating down major highway . . . Christmastime is here.
From the Hardcover edition.
About the Author-
A pastry chef, restaurateur, and cookbook writer, local Texan REBECCA quite has been owner of the really candy Bakery and Café considering 1999. Open for breakfast and lunch day-by-day, relatively candy has a fiercely dependable cadre of regulars who populate the café's sunlit tables every day. In 2007, Rebecca opened her eponymous eating place, serving dinner nightly, quite a few blocks from the café. Rebecca is the writer of The Pastry Queen, and has been featured in Texas per 30 days, connoisseur, Ladies' domestic magazine, meals & Wine, Southern residing, Chocolatier, Saveur, and O, The Oprah journal. whilst she isn't within the bakery or on horseback, Rebecca enjoys the candy existence in Fredericksburg, the place she has a tendency to her loved yard backyard and menagerie, and eagerly awaits visits from her college-age daughter, Frances.
ALISON ORESMAN has labored as a journalist for greater than two decades. She has written and edited for newspapers in Wyoming, Florida, and Washington nation. As an leisure editor for the Miami usher in, she oversaw the paper's eating place insurance and wrote a weekly column as a cafe critic. After settling in Washington country, she additionally lined eating places within the larger Seattle zone as a critic with a weekly column. A committed domestic baker, Alison is frequently within the kitchen whilst she isn't writing. The Pastry Queen Christmas is her moment booklet with Rebecca particularly. Alison lives in Bellevue, Washington, along with her husband, Warren, and their teenagers, Danny and Callie.
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Additional info for The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style
Sample text
Here is a crash course for some of the most common. All Purpose-this is just as it says: all purpose. A basic white flour that can be used for any recipe. This flour is cheap and stores well for years. It may be labeled as enriched, meaning some nutrition was added back artificially during processing. Self Rising-this is flour that has a rising agent added to it, such as baking powder, so that it will create fluffy baked goods. It is similar to using a premixed baking package. Whole Wheat-this is a flour that has not been stripped of its nutrition and fiber.
I don’t have a cooking show on TV and I don’t claim to know everything under the sun about baking. I am simply a 40 something year old woman who learned to cook from scratch as a child and have done so regularly throughout life. I love to make baked goods and I’m quite good at it. I strongly believe in creating food that is filling, flavorful and satisfying. I do not like sweet for sweet’s sake for example – sugar is not a flavor in my world, it’s a compliment – but I love rich and flavorful. If you’re not sure of the difference, trust me, you will understand fully after you’ve made my Rich Fudge Brownies All of my base recipes use standard pantry items.
Roll each of these into a rough ball shape and smooth the top by tucking parts of the ball underneath. What you end up with looks similar to a mushroom cap. Place each roll on a greased and floured pan about one to two inches apart. Cover the rolls and let them rise until they are about double in size. To make bread loaves, you simply divide your original dough in half. Shape each half to match the size of your loaf pan, and then smooth the top by tucking under as described above. Place the shaped loaves into greased and floured loaf pans, cover and let rise until double in size.