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Tuesdays With Dorie – Baking with Julia: Swedish Oatmeal Hardtack

I have made hardtack before (shoutout to my 8th grade Civil War project) but never like this.  Whereas traditional hardtack is a last-forever cracker made up of flour and water and meant to sustain people through battles and month long voyages, this Swedish Oatmeal Hardtack combines shortening, butter, and sugar along with the addition of oatmeal, buttermilk, and salt.   406 more words

Baking With Julia

two for tuesday; a tuesdays with dorie post

Late again.  Things just seem to escape me and suddenly, I am chasing the bus down the street.  My husband was in Germany for a month and when he got back, we spent days trying to get caught up on all the things I could not do myself while he was gone.   530 more words

Tuesdays With Dorie

Tuesdays With Dorie – Baking with Julia: White Chocolate Patty Cake

This week I made a delectable cake full of luscious white chocolate and raspberry flavor. Contributing baker, Marcel Desaulniers, attributes the whimsical name of this cake to the action of patting down the edges of the cake to level it in preparation for the raspberry purée that is spread atop each layer.   204 more words

Baking With Julia

Tuesdays With Dorie - White Chocolate Patty Cake

Pat-a-cake, pat-a-cake, baker’s man.

Bake me a cake as fast as you can;

Pat it and shape it and mark it with “B”,

And bake it in the oven for baby and me.” 461 more words

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Tuesdays With Dorie – Baking with Julia: Matzos (Rewind!)

“Matzos are the unleavened bread that the Jewish people carried out of Egypt when they fled the pharaoh.  With no time to bake the dough they had made, the Jews packed it on their backs, and it was baked to a cracker crispness by the sun.”  This specific recipe is neither traditional nor religious, adding ingredients for flavor that the Jews would not have had (plus its salted), but it is a simple and tasty recipe for rewind week! 216 more words

Baking With Julia

Tuesdays With Dorie – Baking with Julia: Savory Puffs

This recipe starts with a pâte à choux base made with red onion and cucumber juices taking the place of some of the liquid used to make the base. 182 more words

Baking With Julia

Tuesdays With Dorie – Baking with Julia: Fruit Focaccia

This focaccia was definitely a lesson in planning for me.  Silly me thought that I would be able whip this up in a day, take some pictures, and call it a wrap. 327 more words

Baking With Julia