Category Archives: Baking

This is the category for all baking specific recipes

Buddy’s Dinner Rolls

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So, I was desperate to find American Dinner Rolls similar to the ones I remember when working in the restaurants.  While I didn’t find exactly what I was looking for, I did have a play around and this is AWFULLY close.

Tips:

  • These are great as they are but you could try them with honey butter on the side for a little extra treat
Yield: makes 12 dinner rolls
PREP: About three hours
Cooking Time: 20 Minutes
Ingredients:
  • 1 packet active dry yeast
  • 1 Tbsp granulated sugar
  • 1/4 Cup warm water (~100° F)
  • 3 Cups all-purpose flour
  • 1/2 Tbsp salt
  • 1/4 stick (1/8 cup) butter, cut into small pieces
  • 1 Cup warm milk
  • 1/8 cup to 1/4 cup melted butter
  • 1 1/2 Tbsp honey
  • 1 egg – beaten with 2 Tbsp light cream or whole milk to make an egg wash
Preparation:

Dough

  1. Dissolve the yeast and the sugar in the warm water and allow to proof
  2. Melt the 1/4 stick of butter in the warm milk add the honey then combine with the yeast mixture in a large mixing bowl
  3. Mix 1 to 2 cups of flour with the salt and stir, 1 cup at a time, into the mixture in the bowl, beating vigorously with a the kitchen chef to make a soft sponge. (The dough will be wet and sticky.)
  4. Cover the bowl with plastic wrap, set in a warm place, and let the dough rise till doubled in bulk, about 1 hour
  5. Stir it down with a wooden spoon and add about 1 more cup of flour, to make a dough that can be kneaded with ease
  6. Turn out on a lightly floured board and knead until velvety smooth and very elastic; press with the fingers to see if the dough is resilient
  7. Let rest for a few minutes, then form the dough into a ball
  8. Put into a butter bowl and turn so that the surface is thoroughly covered with butter, cover and put in a warm, draft-free place to rise again until doubled in bulk

Rolls

  1. Punch the dough down with your fist, turn out on a lightly floured board, and let rest for several minutes, until you are able to roll it out to a thickness of 1/2 inch and then stretch the rolled dough into a rectangular shape
  2. Cut out the dough to get 12 equal portions
  3. Roll each portion into a ball
  4. Arrange these rolls on a buttered pyrex dish about 2 inches apart (3 columns and 4 rows)
  5. Brush again with melted butter and allow the rolls to rise until almost doubled in size (they will probably touch each other)
  6. Brush the dough balls with the egg wash then cut a line or cross into the top of each roll (it looks nice and helps the rolls rise evenly) then bake in a preheated 425ºF | 220°C oven until lightly browned, about 20 minutes, depending on size
  7. Test one by gently tapping it on the top. If done, you will hear a very faint hollow sound
  8. Brush the tops with melted butter and sprinkle with a little table salt
  • Remove the rolls and place them in a bread bowl.  Serve them piping hot right from the oven, good luck with them lasting 5 minutes!

Variations:

Roll dough on a floured surface into a rectangle 9 x 14 x 1/4 inches. Brush with melted butter and cut into five strips about 9 x 1 1/4 x 1/4 inches each. Stack and cut into 1 1/2-inch stacks. Place stacks, brushed with butter, cut side down, into buttered muffin tins. Follow directions above for rising and baking.

Twists:

Roll small pieces of dough into 9-inch strips. They should be approximately 1/2 to 2/3-inch in diameter. Tie in loose knots and place on buttered cookie sheets. Let rise and bake according to directions above.

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Buddy’s Dutch Oven Bread Recipe

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I have tried several bread recipes before I created THE ONE that binds them all.

I cannot take full credit for this though, I owe a lot of my inspiration to John Kirkwood on YouTube

I found this incredibly flavourful and if you like this, there are a few other bits to try if you have the fridge space to take it to another level.  Here are a few tips and tricks

  • The Dutch Oven is important and make sure you give plenty of time for it to preheat with the oven.
  • Experiment, try adjusting the salt quantity for personal taste (in this case I tried 20g)
  • Try proofing longer for more flavour (put it in the fridge overnight for the 1st round)
  • Try adding a portion of sourdough starter
  • * Try spraying (or adding droplets) of water to the bread after placing it in the dutch oven for the first 30 minutes for extra crispy crust
    • Spraying the bread and keeping it covered for the first part of the bake has a twofold effect, both keeping the crust from forming too early in the process and ensuring that once it does form, it’s as crisp and burnished as can be.
  • Don’t knead dough for 2nd rise, just make sure the air is evenly distributed
  • If you have the time and space, try to pre-ferment a portion of the bread mix to create a starter (similar to sourdough bread) and you can use the John Setzler – Kamado Joe recipe found on YouTube
Servings: makes one loaf
Hydration: 65%
PREP: Between 1 week and 5 1/2 hours
Cooking Time: one hour
Ingredients:
  • 500g Strong white bread flour
  • 325g tepid water
  • 7g instant or active dried yeast
  • 15g vegetable oil
  • 2tsp Table salt
  • Seeds for top of bread, I’m using 1tbl of sesame seeds (optional)
Preparation:
    1. Proof the yeast in tepid water and oil* (Optional, I didn’t use oil to proof the yeast but did oil the bowl before flouring it)
    2. Place in mixer and knead yeast, salt and flour for 10 minutes (you could do this manually but… why?)
    3. 1st rise – Cover bowl and let it rise 2 hours or overnight in the fridge (the longer you leave it the better the flavours)
    4. Slightly wet the countertop, uncover dough and fold it in half on the counter top, being careful not to compress it too much – it doesn’t need to be kneaded again
    5. 2nd rise – Place dough back in bowl, cover it again and set the dough aside to let it rise a second time (about an hour but you don’t have to be exact)
    6. Butter and Oil a bowl (used to transfer dough to Dutch oven)
    7. Slightly wet the countertop, uncover dough and fold it in half on the counter top, being careful not to compress it too much.
    8. 3rd rise – Place dough in oiled and floured bowl, lightly flour the top and cover with tea towel and set aside until dough has increased in volume by half, about 1 hour 30 minutes to 2 hours longer (dough is quite jiggly).
    9. Preheat oven (with Dutch Oven inside) to 230°C while dough is rising the last time ( for at least 30 minutes to give Dutch oven time to preheat)
    10. Carefully transfer the dough to Dutch oven (floured top goes to the bottom), give dough some swirls (to centralise it), slice the top of the dough with a sharp knife with your personal sign and to give the dough room to rise in the oven, (spray with water – optional *see comment on water), cover and return to preheated oven for 30 minutes
    11. After the initial 30 minutes, uncover and bake until crust is dark brown, about 10 to 15 minutes.
    12. Remove from oven and place bread on cooling rack, allow to cool for at least 1 hour before slicing.

 

I loved this recipe, if you decide to preferment – I suggest trying a recipe I found on YouTube by Kamado Joe – John Setzler

While he did this on his Kamado Joe BBQ, you can follow the exact same recipe in the oven

Ingredients:

(Pre-Ferment)

  • 120 grams water (approximately 1/2 cup)
  • 1/4 teaspoon active dry instant yeast
  • 105 grams (3/4 cup) whole wheat flour

(Remaining Loaf Ingredients)

  • 240 grams lukewarm water (1 cup)
  • 375 grams (2 1/2 cups) bread flour
  • 12 grams (2 teaspoons) fine grind sea salt
  • 1/4 to 1/2 cup of 50/50 mix of all purpose flour and rice flour for proofing basket.

 

Directions:

Pre-ferment and initial rise (1 day to a week)

  • Combine the pre-ferment ingredients and mix well in a small mixing bowl.
  • Cover with plastic wrap and allow to sit on the countertop at room temperature for 12 hours.
  • If you need to go longer than 12 hours, put it in the refrigerator after 12 hours at room temperature.
  • Remove the pre-ferment to a large mixing bowl.
  • Add the remaining ingredients and mix completely.
  • Cover with a lid or plastic wrap and allow to rise at room temperature for 3 to 4 hours.
  • After the rise, place the covered container in the refrigerator for at least 3 hours and up to a full week. (The flavors continue to develop in this bread as it sits in the refrigerator for longer periods of time.)

Combine for bread (7 hours)

  • Remove the dough from the refrigerator and place on a floured work surface.
  • Spread the dough into a rectangle or circle and fold each side inward on itself and then flip over and shape into a round loaf, turning and folding it under until you have a tight skin across the top of the dough ball.
  • Set the formed loaf on the floured surface and let rest for 15 minutes.
  • Place the loaf skin side down into a floured brotform proofing basket or a similar sized bowl that has been lined with a linen towel or linen dinner napkin that has been liberally dusted with the 50/50 flour/rice flour mixture.
  • Cover and let rise for 4 to 5 hours or until doubled in size.
  • While the loaf is proofing in the basket, preheat your grill to 475°F / 245°C and set up for indirect cooking.
  • Preheat your 4 or 5 quart dutch oven with the grill.
  • After the bread has risen adequately, remove it from the proofing basket or bowl and place it in the dutch oven on the grill.
  • Score the top of the loaf with a sharp knife or razor blade.
  • Cover the dutch oven with the lid and let cook covered on the grill for 20 minutes.
  • After 20 minutes, open the grill and remove the lid from the dutch oven.
  • Cook for an additional 20 minutes.
  • Remove the dutch oven from the grill and remove the bread loaf to a cooling rack.
  • Let cool completely (at least two hours) before slicing! 

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Buddy’s Chocolate Chip Nut Banana Bread Loaf

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That’s a mouthful

I merged a lot of recipes that came from family and friends then added a little Dr Google to leverage all that is out there. You can add / substitute chips and nuts as you wish, I also think that this would go amazing by adding dried fruit as well such as cherries or blueberries! Also makes great cupcakes!

Oven temperature is really important here, hard outer shell and uncooked centre means too hot, hockey puck means too cold… I found this out the hard way (mind the pun!)

Outstanding, even if the oven is too hot and it is an uncooked centre, it is hard to keep people away from this masterpiece

Servings: makes one loaf
PREP: 20 minutes
Cooking Time: one hour
Ingredients:
  • 250g Plain flour
  • 1 tsp Baking Powder
  • 1 tsp Bicarbonate of soda (Baking Soda)
  • 1 tsp Salt
  • 3 or 4 Ripe Bananas
  • 1 tsp Milk (or buttermilk)
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 2 tsp Vanilla
  • 110g Butter 110g
  • 200g Caster Sugar
  • 2 Eggs
  • 200g Milk Chocolate Chips
  • 150g Chopped Walnuts
Preparation:
    1. Preheat oven to 170° C / 350°f
    2. Grease the sides of the loaf tin and line bottom of it with parchment paper (makes it easier to get the loaf out once baked)
    3. Cream butter with sugar in a mixer then add eggs one at a time to mix completely
    4. Add mashed bananas
    5. Mix well
    6. Add dry ingredients (flour, baking powder, bicarbonate of soda, salt)
    7. Mix well
    8. Add flavouring (cinnamon, nutmeg, vanilla)
    9. Mix well and add milk (or buttermilk) while mixing
    10. Fold in chocolate chips and nuts
    11. Pour into the greased and lined loaf tin and bake in the preheated oven for approximately 1 hours (loaf done when a toothpick poked into the centre comes out clean).
    12. Cool in the tine for ~10 minutes before removing to cool completely on a wire rack

 

Awfully good cold or warm with butter or ice-cream! or just a simple slice.

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Best Yorkshire Puddings!

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I had a friend try and explain to me that once you had home-made Yorkshire Puddings that you would never want either store bought or pub grade again and I disregarded his advice… Boy was I wrong.

I can’t take the credit for this but, wow! Light, airey, your lucky if you have any left over to freeze and they are definitely moorish!

Goes great with roast dinners (roast chicken, beef or pork), sausages or meatballs – if the latter then drown them in onion gravy if the former, then whatever gravy you are serving with dinner. You can even have them for breakfast (without the salt and pepper) and serve them with jam or syrups!

Again, this one isn’t mine so I can’t take the credit for it, after years of searching for something that stounds out, I found it – here

Recipe from: Barney Desmazery

Servings: Makes 8 large Puddings or 24 Small
PREP: 5 minutes
Cooking Time: 15 to 20 minutes or so
IMPORTANT TIP The secret to getting gloriously puffed-up  Yorkshires is to have the fat sizzling hot and don’t open the oven door!
Ingredients:
  • 140g plain flour (this is about 200ml/7fl Oz / 1 1/4 Cup)
  • 4 eggs
  • 200ml / 1 Cup milk
  • sunflower oil / for you non-vegetarian or health nuts out there, it is a lot better with either bacon or beef drippings
Directions:
  1. Pre-Heat oven to 230C:450F/fan 210C:410F/gas
  2. Drizzle a little oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through. (until oil is smoking)
  3. To make the batter, tip 140g / 1 1/4 Cup plain flour into a bowl and beat in four eggs until smooth.
  4. Gradually add 200ml/1 Cup milk and carry on beating until the mix is completely lump-free.
  5. Season with salt and pepper.
  6. Pour the batter into a jug, then remove the hot tins from the oven.
  7. Carefully and evenly pour the batter into the holes (about 1/4 cup per muffin cup).
  8. Place the tins back in the oven and leave undisturbed for 15-20 minutes until the puddings have puffed up and browned. Watch them closely after 10 – 15 minutes as they are easy to overcook (you want them about the color of toast)
  9. Serve immediately. You can now cool them and freeze for up to 1 month.

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White Chocolate Macadamia Nut Cookies III

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I made these today and they were a hit, maybe I will add a few more Macadamia nuts next time…

Recipe by: Mary

Prep: 15m
Cook: 10m
Ready In: 45m
Recipe yields: 48 cookies
Ingredients:

 

  • 1 cup butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped macadamia nuts
  • 1 cup coarsely chopped white chocolate
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
  3. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
  4. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture.
  5. Mix in the macadamia nuts and white chocolate.
  6. Drop dough by teaspoonfuls onto ungreased cookie sheets.
  7. Bake for 10 minutes in the preheated oven, or until golden brown.

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Out of this world Garlic Bread

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I have to hand this recipe to Laura Vitale in her YouTube video, while I use my garlic butter as the seasoning the rest of the recipe is all hers (or her father’s). In either case, it is extraordinary and thank you!

Preheat Oven: 400°F | 200°C
Ingredients:

 

Directions:
  1. Cut roll but not in half
  2. Fan roll out onto aluminium foil
  3. Smear Buddy’s garlic butter/oil on both sides of bread
  4. Wrap bread up and place in preheated oven for 10 minutes
  5. Unwrap roll, reopen and evenly cover with shredded mozzarella and parmesan
  6. Add freshly ground black pepper
  7. Place uncovered back in the oven for 10 minutes or until cheese is melted and browned
  8. Slice into strips and serve

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Hootenanny Pancakes

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Jason’s mom used to make these when I was growing up, I was so excited when I found this recipe online… Such a treat – Zoey is such a fan, we make this regularly and it is ALWAYS on the list when people stay over

Ingredients:

 

  • 1 c. white flour*
  • 1 c. milk
  • 6 eggs
  • 1/4 c. butter**
  • Corn Syrup – 1/2 Cup
Instructions:

 

  1. Put butter in 9″ x 13″ baking dish, set in 425f or 220c degree oven to melt.
  2. Beat flour, milk and eggs.
  3. When butter is melted, pour batter into it, put back in the oven and bake for 25 minutes.

This is best served with a fruit sauce, but we like it with syrup as well.

This recipe doesn’t work very well with Whole Wheat.

*Can be made with rice flour for a gluten free pancake, it doesn’t poof up much, but is still very good.

**Olive oil works great, and just has to be heated in the oven, but you will need to put some salt in the batter if you don’t use the butter– I think about 1/4 tsp. salt.

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Rosette Cookies

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These cookies remind me so much of Christmas,

I had to call mom to find out what they were called, as it has been quite a while since I’ve had (or seen) them. Thank goodness for YouTube, as I used it to find the recipe and found 2 different methods. I think I will amalgamate versions 1 and 2 from YouTube, then learn how to make them myself…

Preheat the oil to 350°F|176°C – 365°F|185°C – be sure to manage the oil throughout the cooking as the temperature may change.

Ingredients:
Recipe options
    1. This is the first video I watched on YouTube for this: https://www.youtube.com/watch?v=XNM0hm59CYA
      • 1c Whole Milk
      • 2 tsp vanilla
      • 2 Tbsp powdered sugar
      • 2 eggs
      • 1 c whole wheat flour

 

  1. 2nd Option, just thrown together…
  • 2 Eggs
  • 1c Milk
  • 1 tsp Vanilla
  • 1c sifted all purpose flour
  • 1 tbsp white sugar
  • 1/4 tsp salt

Method:

  • Mix together ingredients
  • Mix wet ingredients first (beat well), mix dry ingredients separately (Option 1)
  • Whisk or blend wet ingredients then add to dry mix (whisk, fairly liquidy until smooth)(Again Option 1)
  • Pre heat iron in oil (it has to be really hot else the batter sticks) – min 2 minutes
  • Shake off excess oil
  • Dip into batter but not submerged (just into the batter but not under the batter – don’t cover it, just before it goes over the top – 1 post says 1/4″ from the top)
  • Then set iron back into the oil
  • Sometimes they leave the iron and float, if that happens you can leave the resette in the oil and prepare the iron for another batch and redip it
  • Having watched the video, I think that you should separate the batter from the iron and dip as many as will fit without overlapping
  • Reheat iron 20 seconds to 1 minute before dipping the next one
  • Each one should cook approx 30 seconds – once complete, remove them and set them on paper towels then a cooling tray (someone used their broiler pan for this with the rack and it worked well)
  • Don’t put the powdered sugar on too soon, they need to cool first else they will absorb the powdered sugar
  • Sprinkle with powdered sugar

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Basic Bread Recipe

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Ingredients:
  • 1kg / just over 2 lb strong bread flour
  • 625 mL / just over 1 pint tepid water
  • 30g / 1oz fresh yeast or 3 x 7g / 1/4oz sachets dried yeast
  • 2 Tbsp sugar
  • 2 level Tbsp sea salt
  • extra flour for dusting

Directions:
Stage 1: Making a Well

  • Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.

Stage 2: Getting it Together

  • Slowly, but confidently, bring in the flour from the inside of the well. (You don’t want to break the walls of the well, or the water will go everywhere.)
  • Continue to bring the flour in to the centre until you get a stodgy, porridge consistency – then add the remaining water.
  • Continue to mix until it’s stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky.
  • Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours needs a little more or less water, so feel free to adjust.)

Stage 3: Kneading!

  • This is where you get stuck in.
  • With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.

Stage 4: First Prove

  • Flour the top of your dough.
  • Put it in a bowl, cover with clingfilm, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place.
  • This will improve the flavour and texture of your dough and it’s always exciting to know that the old yeast has kicked into action.

Stage 5: Second Prove, Flavouring and Shaping

  • Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it.
  • You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an houruntil it has doubled in size once more.
  • This is the most important part, as the second prove will give it the air that finally ends up being cooked into your brea, giving you the really light, soft texture that we all love in fresh bread.
  • So remember – don’t fiddle with it, just let it do its thing!

Stage 6: Cooking Your Bread

  • Very gently place your bread dough on to a flour-dusted baking tray and into a pre-heated oven.
  • Don’t slam the door or you’ll lose the air that you need.
  • Bake according to the time and temperature given with your chosen recipe.
  • You can tell if it’s cooked by tapping its bottom – if it sounds hollow it’s done, if it doesn’t then pop it back in for a little longer.
  • Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi.
  • Feel free to freeze any leftover bread.
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Aunt Cora’s Sourdough Biscuits

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Not our families aunt…

Servings: 4

Ingredients:

  • 1 1/2 c Sifted Unbleached Flour
  • 3 ts Baking Powder
  • 1 ts Salt
  • 1 1/2 ts Baking Soda *
  • 2 tb Sugar
  • 1/4 c Shortening, Melted
  • 1 1/2 c Sourdough Starter

* More Baking Soda may be added if the starter if very sour.

Directions:

  • Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients.
  • Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish.
  • Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan.
  • Coat all sides of biscuits with melted butter.
  • Let rise over boiling water for 1/2 hour.
  • Bake at 425°F | 220°C for 15 to 20 minutes.

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Apple-Cheddar Muffins

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Servings: 4

Ingredients:

  • 1/2 c Shortening
  • 1/2 c Sugar; Granulated
  • 2 Eggs; Lg
  • 1 1/2 c Unbleached Flour
  • 1 ts Baking Soda
  • 1 ts Baking Powder
  • 1/2 ts Salt
  • 3/4 c Oats; Quick Cooking
  • 1 c Apples; Finely Chopped
  • 2/3 c Cheddar; Sharp Coarse Grate
  • 1/2 c Pecans; Chopped
  • 3/4 c Milk
  • Apple Slices*
  • Butter; Melted
  • Cinnamon-Sugar Mixture

* You should have 12 to 15 thin slices of unpeeled red apple for this recipe.

Instructions:

  • Preheat the oven to 400°F | 200°C
  • Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition.
  • Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly.
  • Gradually stir the flour mixture into the shortening mixture.
  • In this order, add the oats cheddar and pecans, mixing well after each addition.
  • Gradually add the milk, stirring until all the ingredients are just moistened.
  • Grease the muffin pans and fill each cup 2/3rds full of batter.
  • Dip the apple slices in the melted butter and then into the cinnamon-sugar.
  • Press 1 apple slice into the top of each muffin.
  • Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown.
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100% Whole Wheat Bread

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Servings: 6

Ingredients:

  • 2/3 c Water
  • 3 pk Yeast
  • 1 tb Sugar
  • 8 c Scalded milk
  • 2/3 c Shortening
  • 1 c Sugar
  • 1/2 c Molasses
  • 2 tb Salt
  • 12 c Whole wheat flour

Directions:

  • Dissolve yeast in 2/3 c water while your milk is cooling.
  • Dissolve 1 cup sugar in the hot milk.
  • Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed.
  • Knead about 5 minutes.
  • Let rise until doubled in bulk, about 1 1/2 to 2 hours.
  • Knead down and shape into 6 loaves, let rise until doubled in pans.
  • Bake at 375°F | 190°C for 40 minutes.
  • Turn out on wire rack and let cool to cold before slicing, if
    you can.

NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well.

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4 Easy Ways to Make Your Own Half-and-Half Substitute

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Half and Half isn’t available in the UK and sometimes there is a call to make some…

From: TIPS FROM THE KITCHN

I always have milk in the refrigerator, and more often than not, I also have cream in the fridge or freezer. But half-and-half? Never. Since I don’t drink coffee on a regular basis, I grudgingly buy half-and-half when a recipe calls for it — usually quiche or ice cream, which I only make once or twice a year.
But what if I told you that you can make a half-and-half substitute out of dairy you probably already have at home? Here are four easy ways to make your own half-and-half substitute.

What Is Half-and-Half?
Half-and-half is a blend of equal parts whole milk and light cream, and it has a 10 to 12% fat content. While it can’t be whipped, it adds richness without being as heavy as cream on its own.

4 Ways to Make Your Own Half-and-Half Substitute

There are four ways to achieve approximately the same fat content as half-and-half by blending milk, butter, light cream, or heavy cream together in various combinations. To achieve one cup of half-and-half substitute:
1. Mix 1/2 cup whole milk + 1/2 cup light cream.

  • Tasting notes: This is the actual formula for regular half-and-half, so I didn’t do a taste test here since I assume the result is identical. (I also had a hard time finding light cream.)
  • Good in coffee? Yes
  • Good for cooking? Yes

2. Mix 3/4 cup whole milk + 1/4 cup heavy cream.

  • Tasting notes: I found this combination very creamy and heavier in flavor than half-in-half.
  • Good in coffee? Yes, but it would definitely add even more richness than half-and-half.
  • Good for cooking? Yes, and I’m guessing the finished product will be even richer tasting than if half-and-half is used.

3. Mix 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

  • Tasting notes: This one tasted the closest to regular half-and-half, which is great since I usually have skim or low-fat milk in the fridge! This was my favorite substitution.
  • Good in coffee? Yes
  • Good for cooking? Yes

4. Place 4 teaspoons melted unsalted butter in a measuring cup, then add enough whole milk to equal 1 cup.
This last combination was the oddest. When I added the milk to the butter, the cold temperature of the milk instantly hardened the butter into large chunks. I was able to whisk most of butter back into the milk, but it never really integrated in. I proceeded to microwave it just to get the butter melted again, and it floated on top.

  • Tasting notes: In terms of taste, this wasn’t my favorite since, not surprisingly, it had a distinct butter flavor that was layered over the milk.
  • Good in coffee? No, unless you already like butter in your coffee.
  • Good for cooking? I would definitely not use this in ice cream, but it might be fine for baking in a pinch. This would be my last choice out of all the substitutes.

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Tips for a perfect pie

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From an old instant pie crust package…

  • For a crispier crust, brush with beaten egg white and bake unfilled crust at 375°F / 190°C for 5 minutes
  • Place pie on baking sheet before filling to prevent spills.
  • Invert plastic lid and use to cover prepared pie; press foil edge down to hold lid in place.
  • Quick and Easy Pie Fillings: Start with 3 cups of softened ice cream, frozen yogurt, sherbet or prepared instant pudding. Stir in 1 cup of one of the following: fruit pieces, cookie pieces, or a combination of raisins and nuts. Fill crust and refrigerate or freeze until firm.

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Quick Cookie Tips

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Mom’s 3×5’s

Cookie carieties are divided into five basic types:
  • bar
  • drop
  • refrigerator
  • roll
  • shaped

These types are determined by the consistency of the dough and how it is formed into cookies.

Colored sugar, sprinkles, and candies are a fun and easy way to dress up and decorate cookies.

Remove butter, margarine, and cream cheese from the refrigerator to soften prior to baking.

For even baking and browning of cookies, bake them in the center of the oven. If the heat distribution in your oven is uneven, turn the cookie sheet halfway through the baking time.

Unbaked cookie dough can be refrigerated for up to two weeks or frozen up to six weeks. Label the dough with the baking information and the date for convenience.

Most cookies bake quickly and should be watched to avoid overbaking. Check them at the minimum baking time, and then watch them carefully to make sure they don’t burn. Check for doneness by using the test given in the recipe.

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Baking Secrets

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My mom let me digitise her recipe box and a few anecdotal nuggets popped out

  • Always read the entire recipe before you begin to ensure that you have all the necessary ingredients and utensils.
  • Use the pan size specified in each recipe, and prepare it as directed
  • Measure the ingredients accurately, and assemble them in the order they are listed in the recipe.
  • When baking cakes, do not open the oven during the first half of the baking time. Cold air will interfere with the rising of the cake.
  • The best method for determining if a cake is done is to insert a toothpick or cake tester into the center of the cake; the cake is done if the toothpick comes out clean and dry.
  • Your cakes will have a more professional look if you apply a thin layer of frosting to seal in any remaining crumbs, and then apply a thicker, final layer after the thin coating has set.
  • Toasting nuts enhance their flavour.  Spread nuts out in a single layer on a jelly-roll pan, and bake in a preheated oven at 325°F/165°C for 8 to 10 minutes or until lightly toasted.  Stir several times, and cool the nuts before using them.

 

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