The Clueless Baker: Learning to Bake from Scratch (The Clueless series) - Softcover

Raab, Evelyn

Softcover

ISBN 10: 1552095932 ISBN 13: 9781552095935

Publisher: Firefly Books, 2001

Synopsis

In this fabulously fun and incredibly comprehensive cookbook, Evelyn Raab unlocks the seven mysteries of baking. Ever marveled over that loaf of bread that just didn't rise? Wished that you could turn your pastry into the flaky, tender delights of pastry chefs? Or, even just wondered how to make the perfect chocolate chip cookie? The Clueless Baker answers all of these questions and more!

Author and chef Evelyn Raab provides recipes for just about every baked good imaginable - from your favorite sweet staples such as Impeccable Pumpkin Pie to some tasty and exotic new creations such as Chocolate Lava Cakes. Delicious, easy-to-follow recipes, and straight forward baking tips and techniques - along with a dash of good humor - make The Clueless Baker perfect for baking neophytes and more experienced bakers alike.

With recipes for cookies, cakes, breads, muffins, pies, and pastries, The Clueless Baker will lead even the most bashful baker down the path to baking glory!

About this title

About the Author

Eveyln Raab is the author of the popular column Cooking with Kids that has been appearing in Today's Parent magazine for ten years. She attributes her culinary expertise to her teenage sons. She is the author of the best-selling Clueless in the Kitchen and The Clueless Vegetarian.

Excerpt. © Reprinted by permission. All rights reserved.

Dastardly Double Fudge Brownies

These brownies are thick and fudgy and positively dastardly. They really need no frosting, but if you insist, you can slather them with Chocolate Ganache Glaze (see page 166) or Creamy Chocolate Frosting (see page 162) when they're completely cool. Like they'll last that long.

4 squares (1 oz/28 g each) unsweetened chocolate
3/4 cup - 175 mL - butter
1 1/2 cups - 375 mL - granulated sugar
3 eggs
2 tsp - 10 mL - vanilla
3/4 cup - 175 mL - all-purpose flour
1/2 cup - 125 mL - semisweet chocolate chips
1/2 cup - 125 mL - chopped walnuts (optional)

Preheat the oven to 350 F (180 C). Grease an 8-inch (20 cm) square baking pan. Set aside.

In a medium-sized saucepan melt together the chocolate and the butter over low heat, stirring occasionally until the mixture is smooth. Remove from heat and let cool slightly.

With a whisk (or an electric mixer on low speed) beat in the sugar, then add the eggs and vanilla, and continue beating until smooth. Stir in the flour, mixing just until it disappears into the batter, then add the chocolate chips and walnuts (if you're using them). Mix well and pour into the prepared baking dish. Bake for 35 to 40 minutes, until set but not dry (a toothpick poked in the middle of the pan should come out with a little bit of stuff clinging to it). Don't overbake -- it will ruin the fudgy effect.

Makes 25 utterly dastardly brownies.

[Sidebar tip]

Ack! I wrecked my chocolate!

Did you splash water into the chocolate you were melting? And now you're sorry -- it's all seized up into icky, clumpy bits that will not go away. Disaster? Well, maybe not. Here's how you may still be able to rescue your ruined chocolate.

For each 1-oz (28 g) square of chocolate (or equivalent amount of chocolate chips) that has been tragically wrecked, add 1 tsp (5 mL) vegetable oil or solid vegetable shortening, and place back over hot water, stirring until smooth. Don't use butter or margarine because they contain water and will only make matters worse.

And be more careful next time, will you please?

Edition details

• Publisher: Firefly Books
• Publication date: 2001
• ISBN 10: 1552095932
• ISBN 13: 9781552095935
• Binding: Paperback
• Language: English
• Edition number: 1
• Number of pages: 216