All-Purpose Baking with The King Arthur Flour Bakers Companion
Contributed by: Chris WebAdmin. of RecipesNow.com
Anyone from a beginning baker to the most experienced will get full use of The King Arthur Flour Baker's Companion. With over 600 pages of content, complete with colour photos and hand draw illustrations, it truly is a must have in any kitchen.
Written by the bakers at King Arthur Flour, and who would know
better, every aspect of the baking process is described in clear
easy to understand language. Solid information and 450 recipes
give you everything you need to become a true baker.
Ingredients, tools measuring techniques, even altitude are
covered to ensure that none of their "fool-proof" recipes can
go wrong. Truly if you can do it with flour, it is covered in
The recipes are varied from the standards (like Basic Scones or
Fruit Pie) to unique ideas (like Portable Pizza!) and even
regional favourites (like Cassata or Kringle). All come complete
with detailed instructions for every step of the process and
even nutritional information.
Particularly fascinating and in my humble opinion valuable,
where the shaded notes throughout the book with Tips,
Suggestions, Cautions or Ideas for the various recipes.
Everything from making your own Vanilla Extract to ideas on how
to more easily fit bread baking into your day.
Truthfully I was hard pressed to choose just one recipe to
include with this review, they were all so tempting. If you
like the smell of baked goods, if you were too intimidated to
try baking before, if you can never have enough foolproof
baking recipes, this is the book for you.
The rich flavor of cheesecake melds beautifully with the color
and sweet, hearty taste of pumpkin. To make this cake even more
indulgent, we've added a spicy gingersnap crust.
- 4 tablespoons (1/2 stick, 2 ounces) butter
- 1 1/4 cups (6 3/4 ounces) gingersnap crumbs
- 1/4 to 1/2 teaspoon ground ginger (optional, if the snaps aren't strong flavored)
- 2 tablespoons (1 ounce) brown sugar
- 3 packages (8 ounces each) cream cheese, at room temperature
- 1 1/4 cups (8 3/4 ounces) sugar
- 1/4 teaspoon salt
- 2 tablespoons (1/2 ounce) cornstarch
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (8 ounces) heavy cream
- 1/2 cup (4 ounces) pumpkin puree (canned is fine)
- 1 large egg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- Pinch of allspice
Preheat the oven to 350 F.
For The Crust:
Use a food processor or blender to blend together the butter,
gingersnaps, ginger and sugar until the mixture is evenly
crumbly. Press the crumbs into the bottom and about 1/2 inch up
the side of a 9" springform pan.
Bake the crust for 16 to 18 minutes, just until it's set. Set
aside to cool. Reduce the oven temperature to 325 F.
For The Filling:
Using an electric mixer set on low speed, beat the cream cheese
until it's soft and no lumps remain. Add the sugar, salt and
cornstarch and mix until well blended. Beat in the 4 eggs one at
a time, being sure the mixture is smooth and scraping the bottom
of the bowl after each addition. Add the vanilla and the heavy
cream, stirring just until the mixture is smooth.
Remove 1 cup of batter from the bowl and combine it with the
pumpkin puree, 1 egg, and spices.
Pour the vanilla cheesecake batter into the cooled crust. Drop
tablespoonfuls of the pumpkin batter over the vanilla batter.
Use a knife to swirl the pumpkin through the batter.
Bake the cake at 325 F for 40 to 55 minutes. The internal
temperature when measured an inch from the outside edge should
be 165 F or above, and the middle should jiggle. Turn off the
oven, open the door slightly and let the cheesecake cool slowly
for 1 hour in the turned-off oven. Remove it from the oven,
run a knife around the top edge of the pan to free the cake (so
it can contract as it cools), then refrigerate overnight. Top
with cinnamon-flavored whipped cream, if desired.
Per Serving (1 138g slice):
432 cal, 29g fat, 7g protein, 24g complex carbohydrates,
24g sugar, 1g dietary fiber, 147mg cholesterol, 307mg sodium,
321mg potassium, 499RE vitamin A, 2mg vitamin C, 1mg iron,
71mg calcium, 108mg phosphorus
About the Author:
Chris Sadler is Owner and WebAdmin of The 1001Recipes2Send.com
Recipes Database. Become a member to recieve the weekly
newsletter alert: http://www.1001Recipes2Send.com
Download FREE eBooks at: http://www.1001Recipes2Send.com/Free