Tag Archives: deanna cook

Crispy Gingersnaps

95_cCarlTremblay_Gingersnaps_BakingClassThis recipe makes about 3 dozen cookies

This cookie recipe is from Sarah and Saenger, two friends who love to bake together and sell their cookies for a cause (read about them at left). These gingersnaps are easy to make — and they stay fresh for a long time, even when shipped to customers through the mail!

Preheat the oven to 350˚F (180˚C)

Here’s what You Need

Cookie dough

2               cups flour

2               teaspoons baking soda

½              teaspoon salt

1               tablespoon ground ginger

1               teaspoon cinnamon

½              teaspoon ground cloves

¾              cup (1½ sticks) butter, softened

1               cup sugar

1               egg

¼               cup molasses

  • teaspoon finely grated fresh ginger

 

Topping

½              cup sugar

2               teaspoons ground ginger

 

Here’s What You Do

Stir together the flour, baking soda, salt, ground ginger, cinnamon, and cloves in a medium bowl.

In a large bowl, cream the butter and sugar with an electric mixer. Beat in the egg, molasses, and fresh ginger.

Add the flour mixture in two parts, blending at low speed until thoroughly combined.

Line two cookie sheets with parchment paper or grease them. Roll the dough into balls about 2 inches in diameter.

To make the topping, mix the sugar and ground ginger in a shallow bowl. Roll the balls in the topping and place on the cookie sheets, about 2 inches apart.

Bake for 15 to 20 minutes. Let the cookies sit for 5 minutes on the pan, and then transfer them to a rack to cool completely.

“Excerpted from Baking Class © by Deanna F. Cook, photography © by Carl Tremblay, used with permission from Storey Publishing.”

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Give the Gift of How-to-Bake 

sharon_kitchen

After 35 years of baking everywhere and anyway I can with anyone 2 to 92 who’d join me, I love to find new ideas, recipes and resources to get the flour in the bowl and the heart and mind engaged.  It takes more than a cool app or web-site to get a baking buzz going in today’s kitchens.  There are at least three challenges to overcome:

  • Skill comfort to bake alone OR an available baking assistant
  • Available ingredients and tools
  • Time (inversely related to skill—the more baking skill, the less time you’ll need)

HomeBaking.org is ALWAYS a great place to start, so let me introduce our newest Writer’s Guild member, Deanna F. Cook. Deanna is a kids-cooking best-selling author, content director at Kidstir, as well as an acquisitions editor at Storey Publishing. She lives in western Massachusetts and is found online at deannafcook.com.

Her newest book, Baking Class, 2017, Storey Publishing, ISBN 978-1-61212-855-9, is perfect for building baking skills, baking for the family, and giving to someone you love.

Baking+Classcoverphoto

You can’t replace baking together as a gift that nourishes the whole person for a lifetime.  Contributing something you’ve baked for a meal or event builds self-sufficiency and true self-esteem. Deanna’s “baking companion” works great for kids ages 6–12 and features 50 easy-to-follow recipes.

BakingClassTable+of+Contents

Deanna shares, “I invited more than 20 children over to my kitchen and we baked together and photographed the steps along the way. All the recipes are easy to follow, fun to look at, and can be made by kids with just a little help from a grown-up. “

Step-by-step photos teach bakers-in-training how to knead dough, make biscuits, popovers, decorate cookies, and make a perfect pie, along with essential skills like measuring flour and decorating a cake—perfect for meals or made-by-me-for-you gift giving!

You’ll start a new holiday meal “must-have” with Puffy Popovers, Just 5 ingredients—2 tablespoons butter, 2 eggs, 1cup milk, 1 cup all-purpose flour, and ½ teaspoon salt, a muffin cup pan and an oven! Popovers are “a science experiment you can eat” and MUST be locally made—yet another plus.

Teachers, get the total buy-in of students and parents by hosting an early childhood baking workshop using the Baking Class resources.

When you wrap a book to give, why not include a “time certificate,” for a date and place to bake some recipes side-by-side in 2018? It’s the gift that keeps on giving.

Click here to get the recipe and instructions for Puffy Popovers

 

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Puffy Popovers

46_CarlTremblay_PuffyPopovers_BakingClass.jpgMakes 12

These treats are light and airy and yummy! Bake up a batch as a quick and easy after-school snack.

Preheat the oven to 375⁰ F (190⁰ C).

Here’s What You Need

1-2 tablespoons butter

2 eggs

1 cup milk

1 cup flour

½ teaspoon salt
Here’s What You Do

  1. Place a small pat of butter in the center of each cup in a 12-cup muffin pan. Put the pan in the oven for just a minute or two to melt the butter, and then take it out.
  2. Whisk the eggs in a large bowl. Add the milk, flour, and salt. Whisk until most of the lumps are gone.
  3. Transfer the batter to a large measuring cup for easy pouring. Pour the batter into the buttered muffin pan cups, filling each about two-thirds full.
  4. Bake the popovers for 30 to 35 minutes, or until golden brown and puffy. Remove the pan from the oven. Carefully pop them out of the muffin pan with a butter knife. Eat right away! They’re extra delicious with jam and honey.

47_CarlTremblay_PopoversHowTo4_BakingClass.jpg

A Science Experiment You Can Eat!

Did you know that all baking is basically kitchen chemistry? Baking combines various ingredients and uses heat (and sometimes other steps, like kneading dough) to create a reaction that turns the ingredients into something different.

To make a perfect popover that’s crispy on the outside and hollow on the inside, you need a hot oven, flour, and eggs. Imagine your popover is like a hot air balloon: The shell of the balloon is made of the protein in the eggs and flour. The steam comes from the hot liquid (the milk) heating up and evaporating. As it fills with hot air, the balloon “pops over” the sides of the pan, making it a tasty chemistry experiment!

Excerpted from Baking Class © by Deanna F. Cook. Used with permission from Storey Publishing.

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