Quick Puff Pastry (Rough Puff)

1 cup (125 grams) all-purpose flour

1/4 teaspoon fine salt

10 tablespoons (140 grams) high-quality butter, cold

1/3 cup ice cold water

In a medium bowl, add the flour and salt.  Stir to mix.

Next, cube the butter and then add it to the bowl.  Using a pastry blender or two knives, cut the butter into the dough.  It will be very crumbly, and you're done when the butter is in uniform pieces all about the size of peas.

Next, make a well in the center of the dough and pour in all of the water.  Using a fork or wooden spoon, stir to combine the dough.

Lightly flour your work surface, and add the dough.  Pat it into a rough square.  You will still see chunks of butter and it will seem too dry, but do not add extra water.  The dough will come together with each roll.

Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10"long.  No need to be too precise here.  Fold the bottom third of the dough over the middle of the dough.  Fold the upper third of the dough on top of the middle.  Rotate the dough one-quarter turn, and repeat.  Use additional flour as needed to prevent the dough from sticking.

Roll out, fold, and turn the dough at least 4 times and as much as 6 or 7 times.

When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight (or dough may be frozen for later use).  Depending on how cold your refrigerator is, the dough may be ready to roll out straight from the fridge.  If it seems too hard, let it rest at room temperature for 30 minutes before using.

Makes 11 ounces/325 grams puff pastry, enough for one 10- to 12-inch tart.

From Dessert for Two blog and Chocolate and Zucchini blog

Gluten-Free Pie Crust

1 1/4 cups (184 grams) King Arthur Gluten-Free All-Purpose Flour
1 tablespoon sugar
1/2 teaspoon xanthan gum
1/2 teaspoon salt
6 tablespoons (85 grams) cold butter
1 large egg
2 teaspoons lemon juice or vinegar

Lightly grease a 9-inch pie pan.

Whisk together the flour, sugar, xanthan gum, and salt.

Cut the cold butter into pats, then work the pats into the flour mixture until it's crumbly, with some larger, pea-sized chunks of butter remaining.

Whisk the egg and vinegar or lemon juice together until very foamy.  Mix into the dry ingredients.  Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.  

Shape into a ball and chill for an hour, or up to overnight.

Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

Roll the dough out on a piece of plastic wrap or a silicone rolling mat that's been heavily sprinkled with the gluten-free flour.  Invert the crust into the prepared pie pan.

Fill and bake as your pie recipe directs.

Makes one 9-inch single crust pie.

From King Arthur Flour

Eesha's Best Frosting in the Whole Wide World

"Where have you been all my life, you fabulous frosting you?"

8 ounces cream cheese (must be the full-fat kind in a brick, not in a tub)

1 cup confectioners sugar

2 3/4 cups heavy cream

1 teaspoon vanilla extract  

Place the cream cheese and the confectioners sugar in a large bowl and beat on medium-high speed, using paddle or whisk attachment, until smooth.

Turn the mixer down to medium-low speed, use whisk attachment, and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.

When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.

Fold in the vanilla extract, if using.

Notes: Can be made up to 24 hours in advance.  Keep refrigerated.  Makes enough to fill and frost a triple-layer 8-inch cake, a double-layer 9-inch cake, or 2 dozen cupcakes.

Can add 1/4 cup unsweetened cocoa powder with the confectioners sugar, for a chocolate version.  Can add 1/4 cup finely-ground, freeze-dried fruit, for fruit version.

From Baking a Moment blog, via the Saksenas!

Sponge Cake

6 large eggs, separated, at room temperature

1 cup (198g) superfine sugar (or regular sugar ground in food processor for 1-2 minutes)

2 teaspoons vanilla extract

1/4 teaspoon salt

1 cup (120g) unbleached cake flour (or put 2 tablespoons cornstarch in measuring cup and fill remainder with all-purpose flour)

Heat the oven to 350°F.  Grease your choice of two 8" (at least 2" deep) or 9" round pans, or one 9 x 13” rectangular pan.  Line the bottoms with parchment paper, then butter and flour the paper.

Combine the egg yolks and 3/4 cup of the sugar in a large bowl.  Using an electric mixer, beat on medium-high speed until the mixture becomes pale and thick, 3 to 5 minutes.  Stir in the vanilla and salt.

In a clean bowl with a clean whisk attachment, beat the egg whites until soft peaks form.  Gradually add the remaining 1/4 cup sugar, beating on medium-high speed until the whites are stiff and glossy, about 2 minutes.  Fold the yolk mixture, one third at a time, into the whites.  Sift the flour over the mixture and fold gently until incorporated.

Divide the batter evenly between the pans.  Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and the center springs back when lightly touched.

Remove the cakes from the oven and let cool in the pans on a rack for 5 minutes.   After 5 minutes, turn the layers out of the pans, peel off the paper, and return to the rack to finish cooling right side up.

From King Arthur Flour

Smitten Kitchen’s 3 Steps to Easier Cookies

You can skip softening your butter.  Whether you make cookie dough in a stand mixer, with a hand-mixer or (my favorite) in a food processor, you can save time by cutting your cold butter into chunks and letting the machine bang it together with the sugar until soft.  It will be bumpy at first and you’ll need to scrape a few times to make sure no nubby cold bits remain but, within a minute or two, the butter is just right for the rest of the ingredients.  It doesn’t just save time, it makes for a cooler, firmer dough that’s going to take less time to chill.  You can skip the refrigerator chill.  And…

You can skip flouring your counter.  As soon as my cookie dough is made, I roll it out between two large sheets of parchment paper to the desired thickness and it’s a total breeze.  No flouring (which can toughen the dough). No pre-chilling (which takes so much more time).  No fighting the cold dough flat (which makes us grumpy).  Then, I slide this onto a baking sheet and pop it in the freezer for 15 minutes (or a day, or a week, or months until needed), until firm and cut the cookies in clean, sharp shapes from this.  I then use these parchment sheets to line my baking sheets.  (No waste!)  Extra dough scraps can be easily rerolled and re-chilled the same way, with no erosion in dough quality because it doesn’t absorb extra flour. Bonus: No floury mess to clean up.

A couple extra tips: As you roll your dough between parchment sheets, some creases will form; pull the sheet loose so they don’t etch into the dough. When you remove your “board” of dough from the freezer, gently loosen/peel the sheet that will be the underside of the dough before placing the dough back on it. This bit of air ensures that your cookies, once cut, will come right off with no “peeling” needed. (Although even if peeling is needed, it too is a cinch with cold dough on parchment.)

Taken word-for-word from the wonderful Smitten Kitchen blog

Sour Cream Dough / Pie Crust / Turnover Shells

1 cup flour
1/2 teaspoon salt (or 1/4 teaspoon salt if using salted butter)
4 tablespoons (1/2 stick or 1/4 cup) butter
1/3 cup sour cream
1 tablespoon milk, plus more as needed

Heat the oven to 425° F if baking the pie shell or turnovers.

Place the flour, salt, and butter in a bowl or in the bowl of a food processor - cut the butter into the flour, by hand or machine, until the mixture resembles coarse bread crumbs.  The pieces will be a bit irregular and will vary in size.  Add the sour cream and mix with a fork, or process again quickly in the machine.  Sprinkle 1 tablespoon milk over the dough and again stir lightly with a fork, or process.  Gather the dough together in your hand - it will be very smooth.  If it holds together without crumbling, it is ready to be rolled out.  If the dough does not hold together when pressed, add a few drops of milk and stir to distribute.  The dough should be quite soft but not sticky.  

For pie crust:
Form the dough into a cake about 1 inch thick.  Dust your rolling surface very generously with flour.  Roll the dough into a thin circle, about 1/8-1/16 inch thick, that is at least 2 inches larger in diameter than the inverted pie pan.  Transfer the dough to the pie pan, trim and flute the edges, and the pie shell is ready to be filled for baking or to be partially baked or fully baked.  

To bake the pie crust - prick all over with a fork at 1/2-inch intervals.  Press a 12-inch square of heavy duty foil snugly into the pie crust and bake for 6 minutes.  Remove the foil and continue baking for 4 more minutes for a partially baked pie shell, or 8 to 10 minutes for a fully baked shell.  Check the pie crust once or twice during baking and, if it puffs or swells out of shape, poke it gently with the tines of a fork.

For turnover shells:
Roll dough to 1/8 inch thick.  With a round cutter about 4 1/2 inches in diameter, cut out as many pieces as you can.  Gather up the scraps, press them together, and re-roll to cut the remaining rounds.  

To bake the turnovers - place about 2 tablespoons filling on each round.  With your fingertips, moisten the edges of the dough with water and fold each round over to form a half-moon shape.  Press the edges gently together with your fingers, then press them together with the tines of a fork.  Brush the turnovers with cream, and sprinkle with sugar if filling is sweet.  Place on a baking sheet lined with parchment paper (or a baking sheet that has been lightly greased and floured), leaving at least 1 inch between.  Bake for about 20 minutes, or until lightly browned.  

Makes enough for one 9-inch pie shell, or about 8+ 4-inch turnovers

From The Fannie Farmer Baking Book by Marion Cunningham

Care of Sourdough Starter

Maintaining your starter in the refrigerator

For most home bakers, daily feeding is impractical, so you’ll need to store your starter in the refrigerator, and feed it once a week.

Take the starter out of the fridge. There may be a bit of light amber or clear liquid on top. Either drain this off or stir it in, your choice; it’s alcohol from the fermenting yeast. 

Remove all but 4 ounces (1/2 cup) starter.

Add 4 ounces (1/2 cup) non-chlorinated, room-temperature water and 4 ounces (a scant 1 cup) unbleached, all-purpose flour to the remaining starter. Mix until smooth, then cover.

Allow the starter to rest at room temperature (about 70°F) for 2 to 4 hours; this gives the yeast a chance to warm up and get feeding. After about 2 hours, refrigerate.

Maintaining your starter at room temperature

For frequent bakers who can maintain a twice-a-day feeding schedule:

Stir the starter well and discard all but 4 ounces (1/2 cup). Add 4 ounces (1/2 cup) non-chlorinated, room-temperature water and 4 ounces (a scant 1 cup) unbleached, all-purpose flour to the 1/2 cup of starter.  Mix until smooth, then cover. Repeat every 12 hours.

A note about room temperature: the colder the environment, the more slowly your starter will grow. If the normal temperature in your home is below 68°F, find a smaller, warmer spot to develop your starter.  For instance, try setting the starter atop your water heater, refrigerator, or another appliance that might generate ambient heat. Or, set it near a heat source (baseboard heater, etc.).  Another option: set the container of starter on a folded dish towel laid atop a heating pad on its lowest setting.

Getting ready to bake

If you’ve been maintaining your starter at room temperature, you may want to increase the volume of starter to the amount needed for your recipe. You can do this by feeding your starter without discarding, or by discarding all but 4 ounces and feeding that 8 ounces flour and 8 ounces water.

If your starter has been refrigerated, you’ll want to both increase its volume and raise its activity to a more energetic level. You can do this by giving it a couple of feedings at room temperature.

Take the starter out of the fridge, discard all but 4 ounces, and feed it as usual with 4 ounces water and 4 ounces flour. Let it rest at room temperature for about 12 hours, until bubbly. Repeat as necessary, every 12 hours, until you notice the starter doubling or tripling in volume in 6 to 8 hours. That means it’s strong enough to leaven bread.

For the final feeding, make sure you add enough flour and water to use in your recipe, with a little left over to feed and maintain the starter for the next time you bake. For instance, if your recipe calls for 1 cup (about 8 ounces) starter, add 4 ounces each water and flour. If your recipe calls for 2 cups (about 16 ounces) starter, add 8 ounces each water and flour.

Once the starter is bubbling and vigorous, remove what you’ll need for the recipe and set it aside. Feed the remaining starter with 4 ounces flour and 4 ounces water. Mix until smooth, and allow the starter to work for about 2 hours at room temperature before putting it back in the refrigerator.

Troubleshooting your starter

Living creatures sometimes get sick, be they humans, pets, or even sourdough starter. If you find yourself becoming a sourdough doctor, here are some symptoms and possible cures.

If your starter lacks acidity:

Feed with half whole-rye (pumpernickel) flour or  whole wheat flour for a few days. The extra nutrition in the bran and germ can increase the starter’s acidity.

Be sure your starter has a chance to ripen (develop) fully before it receives another feeding, before you use it in a recipe, or before refrigerating it. An ideal feeding regimen for a starter kept at room temperature (in the low 70s) is two feedings a day at 12-hour intervals.

Find a slightly warmer (in the mid 70s) area in which to ripen the starter after its feeding.

If your sourdough is too acidic:

You may be letting the starter ripen too long before using it. Once your starter is bubbling and vigorous, it’s time to make bread, feed it again, or refrigerate until its next feeding. Don’t let it become bubbly, rise, and then fall and start to “calm down;” that’s adding acidity to its flavor. Reduce the duration of ripening as necessary.

Ripen your starter in a slightly cooler area, so it doesn’t digest its meal of flour and water too quickly.

Reviving a dormant or neglected starter

Sometime you may find yourself with a starter that’s gone far too long without a feeding. Covered in a clear, dark liquid (alcohol, a by-product of yeast that’s been deprived of oxygen), the starter will lack bubbles or other signs of activity, and will have a very sharp aroma. Although the starter appears lifeless, its microflora will spring into action again as soon as they get a few good meals.

Stir the liquid back into the starter. Discard all but 4 ounces, and set the bowl or crock on the counter; you’re going to be leaving it at room temperature (at least 70°F) for awhile.

Feed the starter 4 ounces (1/2 cup) water and 4 ounces (a scant 1 cup) all-purpose flour twice a day, discarding all but 4 ounces (1/2 cup) of the starter before each feeding. It should soon become healthy, bubbly, and active.

Sourdough starters are hearty, and easily resist spoilage due to their acidic nature. The pH of a sourdough starter discourages the proliferation of harmful microorganisms. However, if your starter does turn ominously pink or red, shows signs of mold growth, or smells decidedly putrid, throw it away and begin again.

Long-term storage of starter

What’s the best way to keep your starter happy, healthy, and vibrant, when you know you won’t be using it for an extended period? The best way to preserve your starter – for a couple of weeks, a month, or even years – is to dry it.

1. Ready your sourdough starter for storage.

First, feed your starter as though you were going to bake with it. If it’s been stored in the fridge, take it out, and feed it with equal parts unbleached, all-purpose flour and lukewarm water. Let it rest, covered, until it becomes very bubbly and healthy looking.

2. Spread it out to dry.

Spread it onto two pieces of parchment paper. It helps to set each piece of parchment on a baking sheet, simply for ease of transportation. The starter should be spread as thinly as possible; use a spatula, an offset spatula, or a bowl scraper to help the process along.

3. Dry the starter completely, until it’s brittle.

Let the starter dry at room temperature until it’s completely and utterly dry. This will take a day (if you live, say, in Arizona, in a house without air conditioning), or up to three, four, five days – it totally depends on the weather.

If you live somewhere humid, can you dry your starter in the oven? Yes; but be careful. Rather than turning the oven on to warm it, use only your oven’s electric light, which will produce very gentle, even heat. You don’t want to risk turning the oven on and accidentally making it too hot, which would kill your starter.

Completely dry starter should peel easily off the parchment; when you pick a piece up, it will be brittle and easily snap between your fingers. If you have a scale, weigh it; if you started with 4 ounces starter on your parchment, it should weigh 2 ounces (or very close) when it’s completely dry.

4. Break it into pieces.

Break the starter into small chips with your hands, or place it in a plastic bag and pulverize it with something heavy.  You can run it through a food processor, but it isn’t necessary.

5. Store it airtight.

Store the starter airtight, preferably in a glass container. You want something totally inert, with an airtight cover; a glass jar is perfect. Date the jar and label it. Keep the jar of dried starter in a cool, dark place, if possible: not cool as in refrigerator, just not sitting in the hot sun, or over your woodstove.

6. Bring your sourdough starter back to life.

When you’re ready to revive the starter, measure out 1 ounce (or about 1/8 of it, if you’d been following a regular feeding pattern and had about 8 ounces starter on hand at the beginning of the drying process). Don’t have a scale? Well, depending on the size of your chips, this will be between 1/4 and 1/3 cup.

7. Mix the starter with lukewarm water.

Place the dried starter chips in a large (at least 1-pint) container. Add 2 ounces (1/4 cup) of lukewarm water. The water should barely cover the chips; tamp them down, if necessary. Stir the chips/water occasionally; it’ll take 3 hours or so, with infrequent attention, to dissolve the chips.

8. Feed it with flour.

Once the mixture is fairly smooth/liquid, with perhaps just a couple of small undissolved chips, feed it with 1 ounce (about 1/4 cup) of unbleached all-purpose flour. Cover it lightly (a shower cap works well here), and place it somewhere warm, such as in an electric oven with the light turned on, which should hold a constant temperature between 85°F and 90°F.  You can certainly keep your starter out of the oven, at room temperature; just understand that this whole process will take longer. The cooler the room, the longer it takes sourdough starter to work.

9. Let it rest somewhere warm until it bubbles.

Let the starter work for 24 hours. At the end of that time, you should see some bubbles starting to form. Remember, this is at about 85°F; if your temperature is lower, this will take longer.

10. Feed the starter again.

WITHOUT DISCARDING ANY OF THE STARTER, feed it with 1 ounce of lukewarm water, and 1 ounce of flour. Cover, and put back in its warm spot. After “X” hours (depends on your kitchen), you should see some serious bubbling.

11. And again.

Feed the starter again – 1 ounce of lukewarm water, 1 ounce of flour – cover, and wait. Again, you’re not discarding any at this point.

12. Put the starter back on its regular feeding schedule.

Your starter is ready to return to its former life – and its regular schedule. DISCARD all but 4 ounces (about 1/2 cup). Feed it again, this time with 4 ounces each lukewarm water and flour. (That’s 1/2 cup of water, and about 1 cup of flour.) This time, it should really expand quickly. Your starter is now revived and healthy.

13. At last – you’re ready to bake!

To ready the starter for baking (while saving enough for another day), feed it again. Discard all but 4 ounces, and feed the remainder with 4 ounces each lukewarm water and flour. Let it become bubbly – and let the baking begin.

From King Arthur Flour

Flaky Butter Crust

Full recipe (with half-recipe measurements in italics):
2 1/2 cups unbleached all-purpose flour  (1 1/4 cups)
1/2 teaspoon salt (1/4 teaspoon)
3/4 cup (1 1/2 sticks) cold butter, cut into 1/4-inch pieces (6 tablespoons)
1/4 cup vegetable shortening  (2 tablespoons)
1 tablespoon sugar  (1 1/2 teaspoons)
1 egg, cold  (1 egg)
2 tablespoons ice water  (2 teaspoons)
1 tablespoon lemon juice or vinegar  (1 teaspoon)

Combine the flour and salt in a large bowl and toss to mix.  Cut the butter and vegetable shortening into the flour until the butter is evenly distributed with pieces of fat no larger than split peas.  Add the sugar and toss with your fingers to incorporate.

Beat the egg, water, and lemon juice with a fork in a separate bowl.  Drizzle half of this liquid over the flour, tossing the mixture with a fork.  Add the rest of the liquid, tossing and blending as you pour.  Work the mixture briefly with your fork, then try to pack the dough together, like a snowball.  If dry spots remain, use wet fingertips to pull them into the ball of dough.

Divide the dough in half (if using for a top and bottom crust, make one half slightly larger than the other), and flatten each half into a disk about 1/2-inch thick.  Wrap each half in plastic and refrigerate for at least 30 minutes.

To roll the dough, place a 12-inch square of wax paper or plastic wrap on a work surface.  Place half of the dough on it and roll the disk into a 12-inch circle.  Dust the dough's surface with a little flour, if needed, to prevent the dough from sticking.

Flip the wax paper over, inverting the rolled dough over the pie plate, then peel off the paper.  Tuck the dough into the pan without stretching it.

If making a pie shell:
Trim the overhang to an even 1/2-inch, then tuck the overhang under, sculpting the edge into an upstanding ridge.  Form a decorative edge, if desired, cover with plastic, and freeze.

If making a double-crusted pie:
Roll out half as for a pie shell but do not trim.  Cover with plastic, and refrigerate while you roll the top crust.  Fill the pie, run a moistened fingertip around the rim of the bottom crust and lay the top sheet of dough over the filling.  Press down slightly where you've moistened the edge, to seal.  Trim the overhang to an even 1/2-inch, then tuck it under, sculpting the edge into an upstanding ridge.  Form a decorative edge, if desired, and poke three or four steam vents in the top crust with the tines of a fork.  Bake as directed.

To partially prepare a pie shell:
Heat the oven to 425°F.  Line the frozen shell with a 12-inch square of foil, tucking it into the contours of the pan.  Spread about 2 cups of dried rice or beans in the bottom and slightly up the sides of the foil.  Bake the crust in the lower part of the oven for 15 minutes, then carefully lift out the foil and the beans.  Prick the bottom several times with a fork, so steam can escape.  Reduce oven temperature to 375°F and bake for another 10 minutes.  Cool on a wire rack.

To fully pre-bake a pie shell:
Proceed as above, but bake the crust for about 20 minutes after lowering the heat, until evenly browned.

Makes enough dough for one double-crusted 9-inch pie or 2 9-inch pie shells.

From Maple Syrup Cookbook by Ken Haedrich

Marzipan

1 1/8 lb (500 g) almonds (either skin on, or blanched and peeled for white marzipan) 
7/8 cup (100 g) confectioners' sugar, plus more to dust

Process the almonds in a food processor until they become a paste.  Add the powdered sugar, process again, and then add 3 1/4 tablespoons (50 ml) of water.  Process a final time.

Take the marzipan out of the food processor and knead it on a work surface dusted with powdered sugar.  Marzipan will keep for up to 2 weeks, wrapped in plastic wrap in the refrigerator.

Makes 1 1/3 lb (600 g)

From Scandinavian Baking by Trine Hahnemann

Sourdough Pizza Crust

1 cup sourdough starter, unfed (straight from the fridge)

1/2 cup hot tap water

2 1/2 cups unbleached all-purpose flour

1 teaspoon salt

1/2 teaspoon instant yeast

Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl.

Add the hot water, flour, salt, and yeast.  Mix to combine, then knead until smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer with dough hook.  Place the kneaded dough in a lightly greased container, and allow it to rise until it is just about doubled in bulk.  This might take 2 to 4 hours or more, partly depending on how vigorous your starter is.  For a faster rise, place the dough somewhere warm (or increase the yeast).  To slow it down, put it somewhere cool.

For two thinner-crust pizzas, divide the dough in half, shaping each half into a flattened disk. Drizzle two 12" round pizza pans with olive oil, tilting the pans to coat the bottom. Place half the dough in each pan. Cover, and let rest for 15 minutes. Gently press the dough towards the edges of the pans; when it starts to shrink back, cover it and let it rest again, for about 15 minutes. Finish pressing the dough to the edges of the pans.

For a thicker-crust pizza, drizzle olive oil into a jelly roll pan (10" x 15") or half-sheet pan (18" x 13"), or similar sized pan, or a 14" round pizza pan, tilting the pan to coat with the oil. Shape the dough into a flattened disk or oval. Place it in the pan, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the pan; when it starts to fight back, cover it, and let it rest for 15 minutes. Finish pushing it to the edges of the pan.

Cover the pan, and let the dough rise until it is as thick as you like. For thin-crust pizza made from fairly fresh starter, this may only be an hour or so. For thick-crust, using an old, little-used starter, this may take most of the day. There are no hard-and-fast rules here; it all depends on the vigor of your starter, and how you like your crust.

Towards the end of the rising time, heat oven to 450°F.

For a thicker crust, pre-bake the crust for about 8 minutes before topping. Top, then bake until toppings are hot and cheese is melted and bubbly, about 10 minutes. For thin crusts, bake for 4 to 5 minutes, then top and bake for an additional 8 to 10 minutes, or until toppings are as done as you like.

Remove from the oven, and loosen the edges of the pizza with a table knife or heatproof spatula. Carefully lift it onto a cooling rack; you can serve it right from the pan, if desired, but a cooling rack helps keep its bottom crisp. Serve hot.

Makes one 14" round or rectangular thick-crust pizza, or two 12" round thin-crust pizzas.

From King Arthur Flour

Note:  The less-used your starter, the more liquid on top, the more sour it's likely to be; using a starter that hasn't been fed for weeks will yield a pizza crust that rises slowly and tastes quite tangy. This type of crust is handy when you want to make dough in the morning and have pizza ready for dinner. On the other hand, a starter that's fed regularly will yield a less-sour crust, one that will rise much more quickly. 

Marshmallows

2 envelopes (17g) powdered gelatin

1/2 cup (125ml) + 1/3 cup (80ml) cold water

1 cup (200g) sugar

1/3 cup (100g) light corn syrup

4 large egg whites (1/2 cup, 110g), at room temperature

Pinch of salt

2 teaspoons vanilla extract or 1 teaspoon vanilla paste

Marshmallow powder:
One part corn starch (or potato starch) mixed with one part powdered sugar (about 1 cup, 140g, each)

In a small bowl, sprinkle the gelatin over the 1/2 cup of cold water to dissolve and soften.

In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup of water. Place over medium-to-high heat.

In the bowl of an electric mixer with whisk attachment, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

When the syrup reaches about 210°F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

When the syrup reaches 245°F, with the mixer running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.  Don’t wash the bowl – see next step!

Scrape the gelatin and water into the pan that you used for the syrup - there should still be residual heat left in the pan to dissolve the mixture.

Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract or paste and continue to whip for 5 minutes, or until the mixture is feels completely cool when you touch the outside of the bowl.

Dust a baking sheet evenly and completely with a generous layer of the marshmallow powder; a sifter works well for this step.  Make sure there are absolutely no bare spots.

Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.

Put about 1 cup of the marshmallow powder into a large bowl.

Dust the top of the marshmallows with some of the marshmallow powder. Use a pizza cutter or scissors (dusted as well with the marshmallow powder) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow powder. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.

Alternatively, you can dust a baking sheet and put scoops of the marshmallow on it, and let them cool.

The marshmallows can be made up to one week in advance and stored in an airtight container.

Makes 25-50 marshmallows.

From David Lebovitz’s blog

Sour Cream Pierogi Wrappers

3 cups all-purpose flour plus flour for the work surface
1/2 teaspoon salt
1/4 cup sour cream
1 egg
1 cup water

Combine the flour, salt, sour cream, egg, and water in a large bowl, and mix until a dough begins to form.  If the dough is dry and cracking, add more water 1 tablespoon at a time until it's moist and springy; if the dough is sticky, add more flour 1 tablespoon at a time until it's smooth.  On a floured work surface, knead the dough for 3 or 4 minutes or until it's elastic.  Cover the dough with plastic wrap and refrigerate for at least 30 minutes.  If need be, it can stay refrigerated for several hours.

Divide the dough into quarters and roll them out into flat sheets.  Use a pasta machine and crank the sheets through until you create a moderately thin dough (about #4 setting), then lay them out on a floured work surface.  Cut the dough into 3-inch-diameter disks.  You can run any leftover dough through the machine once more to minimize waste as long as it doesn't get too dry. 

Alternatively, with lightly floured hands, pinch off tablespoon-sized portions of dough and roll them into balls.  The balls should be about 1 1/2 inches in diameter.  On a well-floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3 1/2 inches round.  

Cover the disks with a damp towel to keep them from drying out until you are ready to use them.


Makes about 40 to 50 wrappers.

From A World of Dumplings by Brian Yarvin/ directions on rolling out the dough by hand from Fine Cooking Magazine (May 2000)

Simple Cookie Glaze

2 1/4 cups confectioners' sugar, sifted
2 tablespoons light corn syrup
1 1/2 to 2 tablespoons plus 1 teaspoon milk
Food coloring (optional)

Mix all of the ingredients together.  Stir until smooth.  The glaze should be thick, but soft enough to "settle" when you spread it.  If the glaze is too thick, dribble in another 1/2 teaspoon or more of milk.

Add food color, if you like.  Gel paste food colors are preferable, as they don't alter the liquid/sugar ratio as regular food colors might.


Makes 2/3 cup.

From King Arthur Flour website

Sour Cream Pastry Dough

1 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup cold butter
1/2 cup sour cream

Whisk together flour, salt, and baking powder.  Cut the cold butter into pats and work into the flour mixture until it is unevenly crumbly, with larger bits of butter remaining intact.  Stir in the sour cream.  The dough will be craggy but cohesive.

Turn the dough out onto a well-floured surface, and bring it together if necessary with a few quick kneads.  Pat the dough into a rough square, then roll into an 8x10-inch rectangle.  Dust both sides of the dough with flour.  Starting with one of the shorter ends, fold it in thirds like a business letter, flip it over so the open flap is on the bottom, and turn it 90 degrees.  Roll the dough into an 8x10-inch rectangle again.  Fold it in thirds, wrap it in plastic, and place in the refrigerator the chill for at least 30 minutes (or overnight) before using.

(If making turnovers, roll out dough, cut into 4 1/2 inch rounds, fill with about 4 teaspoons of filling placed slightly off center in each round, and fold in half and pinch the edges together, pressing with fingers or a fork to seal.  If desired, for a tighter seal, brush half of each round with an egg wash  before folding.  Bake at 400° F for about 20 minutes.  Makes about 13 to 14 turnovers.)


From King Arthur Flour

Vanilla Pastry Cream

2 cups whole milk
1 moist, plump vanilla bean, split and scraped (or 1 tablespoon vanilla extract*)
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons (1 3/4 ounces) unsalted butter, cut into pats, at room temperature

Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat.  Cover the pan, turn off the heat, and allow the milk to infuse for at least 10 minutes or up to 1 hour.  (If necessary, reheat the milk until hot before proceeding.)

Fill a large bowl with ice cubes and set aside a smaller bowl that can hold the finished cream and be placed in this ice bath.  Set aside a fine-mesh strainer, too.  

Whisk the yolks, sugar, and cornstarch together in a heavy-bottomed medium saucepan.  Whisking constantly, drizzle one-quarter of the hot milk over the yolks. When the yolks are warm, whisk the remainder of the milk into the yolks in a steadier stream; remove and discard the pod, or save it for another use.

Put the pan over medium heat and, whisking vigorously, bring the mixture to the boil.  Keep at the boil - still whisking energetically - for 1 to 2 minutes, then pull the pan from the heat and press the cream through the strainer into the small bowl.  Set the bowl into the ice bath (you can add some cold water now) and, stirring frequently, cool the cream to 140°F.

Remove the cream from the ice-water bath and whisk in the butter.  Return the cream to the ice-water bath and keep it there until it is thoroughly chilled.

To keep: Covered tightly with plastic wrap (press the plastic against the cream's surface to create an airtight seal), pastry cream can be refrigerated for 2 days.  To smooth the chilled cream, whisk it for a few seconds.

Makes about 2 cups.

*If using vanilla extract instead of vanilla bean, add it after you've stirred in the butter.

To make coffee pastry cream:
Whisk 1/3 cup espresso, cooled, into the pastry cream.


From Paris Sweets by Dorie Greenspan

Shortcrust Pastry Dough

3 cups all-purpose flour

Pinch of sea salt

3/4 cup cold, unsalted butter, cut into pieces

Cold water

Sift the flour into a large bowl with the salt.  Add the butter pieces and, working as quickly as you can, rub the butter into the flour using the tips of your fingers.  Add 2 to 2 1/2 tablespoons of very cold water, or more as necessary, a tablespoon at a time.  (The more water is added, the more the dough will shrink - alternatively, some cream or egg yolk can be used in place of some water.)  The moment the dough has cohered into a ball, wrap it in plastic wrap and put it in the fridge for a half hour.

(If baking blind, heat oven to 375° F.  Roll out the dough and line greased pie pan with it.  Cover the dough with a piece of waxed paper, and cover the paper with a layer of dried beans or ceramic pie weights.  Bake until nearly done, then remove the paper and beans and prick the bottom of the pie shell with a fork.  Return the pan to the oven for 5 to 10 minutes more.)


From Tarts with Tops On, or How to Make the Perfect Pie by Tamasin Day-Lewis

Self-Rising Flour

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unbleached all-purpose flour

Mix ingredients together.


From King Arthur Flour

Chewy Granola Bars

1 2/3 cups quick-cooking rolled oats
1/4 cup granulated sugar
1/3 cup oat flour (or 1/3 cup oats, processed until finely ground in a food processor)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup nut butter (peanut, almond, or other)
2 teaspoons vanilla extract

4 tablespoons melted butter

2 tablespoons canola oil
1/4 cup honey or maple syrup
2 tablespoons light corn syrup
1 tablespoon water

Heat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the nut butter, vanilla, melted butter and oil, liquid sweeteners and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges and a bit browned on the top as well. They’ll still seem soft when you press into the center of the pan but they’ll set completely once cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way.)

Once cool, use a serrated knife or bench knife to cut the bars into squares.  If bars seem crumbly, chill them further in the fridge for 30 minutes, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.

Makes about 12 bars.


From King Arthur Flour website and Smitten Kitchen, with a few changes


*Suggestions: Dried cranberries, blueberries, cherries, apples, or apricots, prunes, raisins, peanuts, pecans, sliced almonds, sunflower seeds, sesame seeds, dried coconut, pepitas, chocolate chips, wheat germ, flax seeds.  If the pieces are coarse, pulse them in the food processor a few times to break them up a little, unless you like them chunkier. 

Crepes

1 1/4 cups all-purpose flour
A pinch of salt
1 egg, lightly beaten
1 1/4 cups milk (plus additional 1/4 cup or so, as needed)
Butter for greasing the pan

Put the flour and salt in a bowl and make a well in the center.  Pour the egg and some of the milk into the well.  Whisk the liquid, gradually incorporating the flour to make a smooth paste.  Whisk in the remaining milk, then pour the batter into a measuring cup with a pouring spout.  Allow to rest if desired.

Put a little butter into a crepe pan and heat until it starts to smoke.  Pour a little batter into the pan, tilting it until the base is coated with a thin layer.  (Add additional milk to the batter if needed to adjust the consistency.) Cook for 1 to 2 minutes, until the underside begins to turn golden.  Flip the crepe with a spatula and cook for a further 30 to 45 seconds, until it is golden on the second side.  Slice the crepe out of the pan and make the remaining crepes, greasing the pan as necessary.  Crepes can be kept with pieces of waxed paper separating them.

Makes 8 to 10 crepes.


From Crepes by Camille Le Foll

Pastry Dough

1 1/4 cups all-purpose flour

1 stick (1/2 cup) unsalted butter

1/4 teaspoon salt

3 to 5 tablespoons ice water

Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.

Turn out dough onto a work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.

Wrap dough in plastic wrap and chill until firm, at least 1 hour.

(If you are making two desserts that call for this pastry dough, you can make a double batch.  Pastry dough can be chilled up to 2 days, or frozen, wrapped well, up to 3 months.)

Makes enough for 1 9-inch single-crust pie or 1 9-to11-inch tart shell.

From Epicurious/ Gourmet