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Dough

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“Not all cookie doughs need to be chilled. Most cookies have a little downtime before they’re baked, to relax the gluten. Just don’t bake chilled dough unless the recipe calls for it. You can refrigerate just about any dough, but bring the dough back to room temperature before baking.”

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“All-butter cookies get stale pretty fast because they have a higher moisture content, which means they can quickly dry out. Make sure you have airtight containers and that you use different containers for different types of cookies. If you’re going to be storing cookies for more than a few days, freeze them. Cookies freeze really well. Freeze the dough. Just defrost the dough and bake them. Bar cookies freeze really well, already baked. Just cut them into the shape you want, and freeze them.”

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McDonald's newest snack, raw cookie dough beware, a worthy/unworthy tourist attraction, the cockroach business, and our country's richest counties (hint: they're all in one location)..... ALL OF THAT on today's 5 To Know with Nat Cardona!

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When making bread or other foods requiring raw dough, make sure to let the dough rise in a safe place (not in your dog’s stomach). When consum…

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Some apples turn into mush when they’re cooked, while others hold their shape for days. If you’re not sure which way a given variety will go, here’s a test: Cut a wedge into cubes, combine it with a pinch of sugar and a tablespoon of water, then cook it, covered, over low heat for about 5 minutes, or until just tender. Most varieties will hold their shape, but McIntosh, Macoun, Cortland and Empire will fall apart and turn into applesauce. I recommend adding a few of the fall-apart varieties to your pie. Their sauciness will moisten and bind the rest of the apples in the filling.

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Because the filling of sugar pies can be very soft, the pecans play an important textural role. These nuts can be added whole, chopped or a combination of both. They will soak up some of the filling, which will make them tender enough to cut with a fork, but with enough bite to contrast the soft, creamy filling. And what are rich pecans and a sweet filling without a flaky, buttery pie crust? Our all-butter crust is partially baked before filling, which helps keep it crisp despite the wet interior. Experiment with decorative borders and crimping to make your pie stand out on a crowded table.

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Ken Haedrich includes this pie from a Prince Edward Island inn in his book “Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie.” That recipe includes fresh rhubarb and strawberries (1 cup each, sliced), but we choose to use all berries, adding blackberries and increasing the amounts of other berries.

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