The Elegant Pastry Cookbook: With Wonderful Recipes to Enjoy

Table of contents :
Introduction
Pastry Recipes
Apple Frangipane Tart
Blueberry Almond Pie
Bourbon Peach Galette
Double Crust Blueberry Pie
Easy Banoffee Pie
Greek Yogurt Pie
Peanut Butter Cream Cheese Tart
Phyllo Fig Pie
Puff Pastry Berry Tartlets
Pumpkin Cream Pie
No-Knead Seeded Bread
Cheese Bread
Vegan Artisan Bread
Harvest Grain Bread
Oregano Garlic Bread
Asiago Bread
Artisan Rolls
Jalapeno Cheese Bread
Classic French Baguette
Whole – Wheat Baguette
Strawberry Napoleons
Apple Strudel
Rhubarb Galette
Strawberry Balsamic Tartlets
Cinnamon Twists
Nutella Roll-Ups
Peach and Goat Cheese Turn Overs
Triple Berry Tart
Coconut Pumpkin Roll-Ups
Whole wheat lean dough
Durum Rosemary Mixture
Pain de me
Wheat Pullman loaf
Sunflower seed rolls
Belgian apple juice bread
Cheddar and onion rye dough
Dark Chocolate Muffins
Chia, Spinach & Kale Muffins
Fruit and Fiber Muffins
Chocolate Protein Muffins
White Chocolate Nutella Muffins
Oreo Muffins
Brown Sugar Oatmeal Muffins
Apple and Cinnamon Muffins
Mini Tart Shells
Homemade Apple Custard Pie
Pumpkin and Caramel Pie
Easy Berry Cheese Pie
Lemon Meringue Pie
Homemade Raspberry Pie
Homemade Plum Pie
Lemon Berry Pie
Easy Pear Pie
Conclusion
About the Author
Author's Afterthoughts

Citation preview

The Elegant Pastry Cookbook With Wonderful Recipes to Enjoy

By Angel Burns

© 2020 Angel Burns, All Rights Reserved.

License Notices This book or parts thereof might not be reproduced in any format for personal or commercial use without the written permission of the author. Possession and distribution of this book by any means without said permission is prohibited by law. All content is for entertainment purposes and the author accepts no responsibility for any damages, commercially or personally, caused by following the content.

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Table of Contents Introduction Pastry Recipes Apple Frangipane Tart Blueberry Almond Pie Bourbon Peach Galette Double Crust Blueberry Pie Easy Banoffee Pie Greek Yogurt Pie Peanut Butter Cream Cheese Tart Phyllo Fig Pie Puff Pastry Berry Tartlets Pumpkin Cream Pie No-Knead Seeded Bread Cheese Bread Vegan Artisan Bread Harvest Grain Bread Oregano Garlic Bread Asiago Bread Artisan Rolls Jalapeno Cheese Bread Classic French Baguette Whole – Wheat Baguette

Strawberry Napoleons Apple Strudel Rhubarb Galette Strawberry Balsamic Tartlets Cinnamon Twists Nutella Roll-Ups Peach and Goat Cheese Turn Overs Triple Berry Tart Coconut Pumpkin Roll-Ups Whole wheat lean dough Durum Rosemary Mixture Pain de me Wheat Pullman loaf Sunflower seed rolls Belgian apple juice bread Cheddar and onion rye dough Dark Chocolate Muffins Chia, Spinach & Kale Muffins Fruit and Fiber Muffins Chocolate Protein Muffins White Chocolate Nutella Muffins Oreo Muffins Brown Sugar Oatmeal Muffins Apple and Cinnamon Muffins

Mini Tart Shells Homemade Apple Custard Pie Pumpkin and Caramel Pie Easy Berry Cheese Pie Lemon Meringue Pie Homemade Raspberry Pie Homemade Plum Pie Lemon Berry Pie Easy Pear Pie Conclusion About the Author Author's Afterthoughts

Introduction

Indeed, making a loaf of bread requires very few ingredients, so if you use the best quality you can find, you'll end up with better-tasting meals, but starting with what you have is all you truly need. Let's go over some specifics: Water: Hydration is critical for dough. If your tap water is acceptable to drink, it will be just fine for making bread. However, tap water high in chlorine can harm a new sourdough starter. If you simply fill a pitcher from the tap and let it sit out overnight, the chlorine will evaporate. Temperature is another critical factor in bread baking, so your water temperature is essential. Salt: In bread baking, salt performs the critical function of adding strength to dough. It also slows or inhibits the fermentation process, letting the mixture develop structure and flavor over time. Any baker who forgets the salt will have the unpleasant experience of dealing with gooey, sticky dough and will end up with a poorly flavored loaf of bread. Use whatever salt you like or already have in your home. I want to use sea salt, personally, but I have made bread with all kinds of salt (even with saltwater collected directly from the

sea) with successful results. Flour: As the heart and soul of bread, the type of meal you use will make a difference in the food you bake. Pay attention to the amount of protein in the flour. The higher the protein, the more gluten there is in the meal, which you need to develop the bread's structure. • Pastry or cake flour has deficient protein. • The All-purpose powder has a medium protein. • Bread flour has a high protein. Every brand of flour will have varying qualities within these levels of protein and gluten. Note, though, that it's unnecessary to buy the most expensive powder to make quality bread, and it's not required to use bread flour in these recipes. Even though bread flour is made explicitly for food, I call for allpurpose flour in most of the recipes in this book because it's easy to find, and I've had a lot of success using it. I feel that one of the best brands to use is King Arthur's unbleached all-purpose flour. Although it's all-purpose flour, it is actually higher in protein than other brands, is of good quality, and is easily accessible at most stores. Bob's Red Mill is ideal for whole-wheat flour and a wide variety of other whole-grain powders. They can also be found in most large grocery stores. Yeast: Indeed, this is the magic ingredient that makes bread dough rise. The fungus occurs naturally in the air, and we'll use that natural yeast for loaves of bread made with or sourdough starter. You can also buy commercially made yeast at the store. The two most commonly found types of yeast are active dry yeast and instant yeast. Instant yeast is what I always recommend, as it is a more stable product and can be used without being proofed to make sure it's alive. Instant yeast also delivers more consistent results and is used by most professionals. I like to buy yeast in a large, 2-pound bag because I make a lot of bread (you can find these at Costco, restaurant supply stores, and some larger groceries), but you can find it in 4-ounce and 8-ounce packages, too, which will work for anyone starting. Once the box is open, I transfer my yeast to a zip-top bag and place it in my refrigerator door, which keeps it fresh and easy to find. As you start making more bread, you will quickly discover that you'll need more yeast than those individual packets provide. Working with Whole-Grain Flour

Unlike all-purpose flour, whole-grain flour contains the germ and bran of the grain. These are full of fiber and nutritious, but also increase the density and heaviness of bread. Working with whole-grain flours also requires more water to hydrate the dry bran, and extra consideration to the dough, as the bran can tear the gluten and make it challenging to develop the money. Key Terminology Here is a list of terms I will use throughout the book. Feel free to refer back to this list at any point as a helpful refresher. Bench-Rest: Resting and relaxing the dough on the work surface before shaping. Biga: A stiff pre-ferment made of flour, water, and yeast. Banneton: Cane basket for proofing dough. Batard: An oval or football-shaped loaf. Boule: A round loaf. Couche: A large piece of linen cloth that can be folded and creased around proofing loaves. Crumb: The interior structure of a loaf. Enriched Dough: A dough that contains "rich" ingredients, like eggs, butter, oil, or sugar. Fermentation: The process in which yeast converts certainly sugars into carbon dioxide, creating air pockets in the dough. Gluten: Protein in wheat that creates the elastic texture of dough. Grigio: The "ear" or little lip of crust that rises away from the baked loaf and the score. Hydration: The quantity of liquid in a dough relative to the amount of flour. Instant Yeast: Instant yeast comes in granules, which don't need to be "proofed" before using them. It has a high absorption rate, which makes it easier to use than active dry yeast. Kneading: Working a dough by hand to develop the strength in the mixture. Lame: A handy tool with a razor blade on one end for scoring bread. Oven Spring: The final, dramatic rise of the loaf as it bakes in the oven. Poolish: A liquid pre-ferment usually equal parts of water and flour with a

small bit of yeast. Proof: The time when the final dough is rising in its final shape. Scaling: Weighing out ingredients using a kitchen scale or weighing pieces of dough before shaping them.

An Overview of the Process Basic bread baking follows a set of predictable steps. Here I'll briefly walk you through each step, and you'll learn why each one affects the loaf outcome. You will learn more about how to perform each level within the recipes, but to set you up for success, I want you to overview the breadbaking process and an understanding of the role each step plays within it. Scaling → Mixing → Kneading and Folding → Rising or Bulk Fermentation → Shaping → Proofing → Baking → Cooling Scaling: This is the starting point. Weigh out each ingredient, make sure the water is the correct temperature and set out all of your equipment. Being organized and prepared to bake makes the process go more smoothly. When cooking, improper or inconsistent measurements and temperatures create inconsistent results, and it will be difficult to pinpoint what actually went

wrong and learn from your mistakes. Consistency from the start is the ultimate ally of the bread baker. Mixing: Combine all of the ingredients until the dough is hydrated, and there are no dry spots. An undermixed money will have clumps of flour, unincorporated salt, and inconsistently mixed yeast, resulting in uneven fermentation and unappetizing clumps of ingredients in the final loaf. Proper mixing will create an even, homogenous dough that is soft and easy to work. The mixture also creates friction, just like folding and kneading, so an excellent, thorough mix will kick-start the development process. Kneading and Folding: Stretching or folding the dough creates strength and structure in the gluten network, and it's this strength that allows the bread to form correctly. A loaf that hasn't had adequate gluten development will be challenging to shape, won't hold its way in the oven, and result in a slice of flatbread that won't rise. Dough with significant gluten development will be secure, stretchy, and comfortable to shape. It will rise high in the oven and hold its shape. Rising or Bulk Fermentation: The initial rise (called bulk fermentation by professionals) is when the yeast gets to work, eating the sugars and starches in the dough and turning them into gases fill the mixture with air. These air pockets create flavor and lightness in the final loaf of bread. An insufficient rise will result in a roll that is lacking in character, with a dense crumb. It will likely be massive, like a brick. On the other hand, a well-fermented loaf will have a great, full flavor and an airy crumb. A piece of well-fermented dough will have enough air bubbles inside to make it float; if it does sink give it a bit more time to rise Shaping: Giving form and structure to the dough is when the final shape of the loaf is determined. The tension built in the shaping process helps the roll "spring" in the oven. (This is how professional bakers describe the further rise of the bread while it bakes.) Shaping without enough tension results in a flat loaf, lacking in volume, and awkwardly formed. In this case, the overall rise suffers. A well-shaped bread with adequate tension will rise tall and look beautiful. The dough can be formed into many shapes, and in this book, we'll shape dough into boules, batards, baguettes, loaves, and rolls. Proofing: This is the final or second rise for the dough before going into the oven. It's a critical step that will determine the lightness of the final product. Underproofing will result in a loaf with a tight crumb that won't spring much

as it bakes and will tear at it seems as if exploding. The overall volume of the cake will be inadequate. Over-proofing or over fermenting, on the other hand, results in a dough that is sticky and slack. The money will overfill with air, and, like a balloon, it will "pop" and flatten out completely. A perfectly proofed loaf will feel light in hand. It will have a beautiful, open, airy crumb, and it will rise as it bakes in the oven, opening where it is scored. New bakers tend to underproof because they are often impatient, so remember this: Baking bread cannot be rushed. Baking: Heat transforms dough into bread, and the temperature at which it bakes is of paramount importance, as is the application of steam during this step. Without steam, the food will form a crust too quickly, and it won't have time to expand in the oven. Steam certainly creates a moist environment so that the loaf can open up fully before browning. Using a Dutch oven is the best way to create this wet environment, but if you don't have one, you can place a roasting pan full of water on the bottom rack (or floor) of your oven. Under baked bread will have a doughy interior and a pale crust. The temperature might not have been high enough, or it should have been baked longer. A good, thorough bake at the right temperature will produce a light loaf with deep amber or mahogany color and a beautiful, crisp crust.

Pastry Recipes Pastry is an art that you will love to undertake. The recipes make a wonderful treat for breakfast, snacks, after having lunch or even as a dessert. Try them all to enjoy.

Apple Frangipane Tart

Apple and almonds make a good fix together. You can always prepare the recipe one day ahead and reheat when ready to serve. Servings: 12 Cook time: 1 hour Ingredients: Crust: • ½ c. softened butter • ½ c. sugar, powdered • 1 egg • 1 pinch salt • 2 c. all-purpose flour Filling: • ½ c. softened butter • ½ c. sugar, light brown • 1 ½ c. almonds, ground • 1 egg yolk

• • •

1 tsp. vanilla extract 2 eggs 2 peeled Granny Smith apples, nicely cored and sliced

Instruction: 1. To make the crust, combine the sugar and butter in a container until creamy. Put in the egg and mix thoroughly. 2. Stir in flour and salt, then move the dough to a floured working surface and roll it into a sheet. 3. Put the mixture in a tart pan and press it on the bottom and sides of the pan. Trim the edges if required. 4. Next, to make the filling, combine the sugar and butter in a container until creamy. 5. Put in the vanilla, eggs, egg yolk, and almonds and mix thoroughly. 6. Spoon the filling into the crust. Then, top with apple slices. 7. Pre-heat the oven and bake at 350F for about forty-five minutes or until a golden-brown color is achieved. 8. Let cool in the pan and serve, sliced.

Blueberry Almond Pie

Do you ever feel to reward yourself after doing an excellent job successfully? This recipe suits the description! You will like its taste. Servings: 12 Cook time: 1 hour Ingredients: Crust: • ¼ tsp. salt • ½ c. brown butter • 1 ½ c. all-purpose flour • 2 tbsp. maple syrup • 2 tbsp. water Filling:

• • • • • •

½ c. butter softened ½ c. powdered sugar 1 ½ c. ground almonds 2 c. blueberries 2 egg yolks 2 eggs

Instructions: 1. To make the crust, combine the butter, maple syrup, and water in a container. 2. Put in the remaining ingredients and mix thoroughly. Knead the dough slightly then move it to a floured working surface. 3. Roll your dough into a thin sheet, then place it in a pie pan and press it thoroughly on the pan's bottom and sides. Trim the edges as needed. 4. Next, to make the filling, combine the sugar and butter in a container until creamy. 5. Put in the eggs, egg yolks and almonds and mix thoroughly. 6. Spoon the mixture into the crust then top with fresh blueberries. 7. Pre-heat the oven and bake at 350F for around forty minutes or until a golden-brown color is achieved on the edges. 8. Let cool in the pan before you serve.

Bourbon Peach Galette

This is a simple and delicious recipe. When you happen to wield some dough and slice the peaches, you will be on a halfway to complete! Servings: 8 Cook time: 1 hour Ingredients: Crust: • ¼ c. bourbon • ½ c. butter, chilled and cubed • 1 ½ c. all-purpose flour • 1 pinch salt Filling: • ¼ c. light brown sugar • 1 ½ lb. peaches, pitted and sliced • 1 pinch cinnamon powder • 2 tbsp. bourbon • 2 tbsp. cornstarch

Instructions: 1. First, to make the crust, combine the flour and butter in a food processor and pulse until grainy. Put in the remaining ingredients and pulse until well blended. 2. Transfer the dough to a floured working surface and roll it into a thin sheet, shaping it into a round. 3. Mix the peaches, bourbon, cornstarch, sugar, and cinnamon in a container. 4. Move the filling onto the dough, mainly the center. 5. Cover the edges of the mixture over the filling, leaving the center exposed. 6. Pre-heat the oven and bake at 350F for about half an hour or until a golden-brown color is achieved and crunchy. 7. Let cool in the pan before you serve.

Double Crust Blueberry Pie

You can enjoy sweet blueberries during summer together with your family and guests. It is flavorful and a superfood with antioxidants and lots of nutrients. Servings: 10 Cook time: 1 ½ hours Ingredients: Crust: • ¼ c. cold water • ¼ tsp. baking powder • ¾ c. butter, chilled and cubed • 1 egg • 1 pinch salt • 2 ½ c. all-purpose flour Filling: • ½ c. white sugar

• • • • •

1 pinch salt 1 tbsp. lemon juice 1 tbsp. lemon zest 2 tbsp. cornstarch 3 c. fresh blueberries

Instructions: 1. To make the crust, mix all ingredients in a food processor. Pulse until thoroughly combined, then move the dough to a floured working surface and cut it into two equal portions. 2. Next, roll one part of the dough into a thin sheet and place it in a baking pie pan. Press it thoroughly on the bottom and sides of the pan. 3. Mix the blueberries, lemon zest, lemon juice, cornstarch, sugar, and salt in a container. 4. Spoon the filling into the crust. 5. Take the half leftover of dough on a floured working surface and roll it into a thin sheet. Put over the blueberries and seal the edges. 6. Pre-heat the oven and bake at 350F for about forty minutes or until a golden-brown color is achieved. 7. Let cool in the pan and serve, sliced.

Easy Banoffee Pie

How will you miss the awesome taste of bananas with layers of graham crackers? You enjoy more with a topping of whipped cream and chocolate shavings. Servings: 10 Cook time: 1 hour Ingredients: Crust: • 2 c. graham crackers, crushed • ½ c. butter, melted Filling: • 3 ripe bananas, sliced • 1 c. dulce de leche • 2 c. heavy cream, whipped • Chocolate curls to garnish Instructions:

1. To make the crust, combine the crackers and butter in a container. Move the mixture to a pie pan and press it thoroughly on the pan's bottom and sides. 2. Preheat your oven and bake the crust at 350F for about twenty minutes or until a golden-brown color is achieved. 3. Allow the crust to cool down then fill it with banana slices. 4. Top the bananas with dulce de leche. 5. Cover the dulce de leche with whipped cream and garnish with chocolate curls. 6. The pie tastes best fresh and chilled.

Greek Yogurt Pie

A delicious and healthy pie recipe to enjoy. It is easy and fast to prepare with the wonderful flavor of Greek Yogurt! Servings: 8 Cook time: 1 hour Ingredients: • ½ c. white sugar • 1 pinch salt • 1 tbsp. cornstarch • 1 tsp. vanilla extract • 3 c. Greek yogurt • 4 eggs • 8 phyllo dough sheets, shredded Instructions: 1. Mix the yogurt, eggs, vanilla, salt, sugar, and cornstarch in a container.

2. Put in the phyllo sheets and mix them thoroughly. 3. Next, pour the mixture in a greased pie pan and preheat the oven and bake at 350F for around forty minutes or until a golden-brown color is achieved. 4. Let cool in the pan then serve.

Peanut Butter Cream Cheese Tart

You need to enjoy this as a dessert treat during the holidays. The recipe includes the creamy peanut butter. Servings: 12 Cook time: 1 ¼ hour Ingredients: Crust: • ¼ tsp. salt • ½ c. butter softened • ½ c. powdered sugar • 1 egg • 2 c. all-purpose flour Filling: • ¼ c. maple syrup • ¾ c. smooth peanut butter • 1 c. heavy cream, whipped • 1 tsp. vanilla extract

•

2 c. cream cheese

Instructions: 1. Combine the butter and sugar in a container. Put in the egg and vanilla and mix thoroughly. Stir in the flour and salt, then move the dough to a floured working surface. 2. Move it to a tart pan. Press it thoroughly on the bottom and sides of the pan then trim the edges. 3. Preheat your oven and bake the crust at 350F for about twenty minutes until a golden-brown color is achieved. 4. Let cool in the pan. 5. To make the filling, combine the peanut butter and cream cheese in a container. Put in the vanilla and maple syrup then fold in the whipped cream. 6. Pour the cream into the crust and serve the tart chilled.

Phyllo Fig Pie

This is a delicious and healthy recipe. You enjoy the flaky taste. Servings: 12 Cook time: 1 hour Ingredients: • ¼ c. butter, melted • ¼ c. light brown sugar • ¼ tsp. cinnamon powder • 1 ½ lb. figs, quartered • 8 phyllo dough sheets Instructions: 1. Take four phyllo dough sheets and shred them in a pie pan. 2. Sprinkle with half of the melted butter and top with figs, cinnamon, and sugar. 3. Cover the figs with the rest of the phyllo dough sheet and sprinkle with the

rest of the butter. 4. Preheat your oven and bake the pie at 350F for around forty minutes or until a golden-brown color is achieved. 5. Let cool in the pan before you serve.

Puff Pastry Berry Tartlets

The tarts are a perfect dessert. You can also enjoy them as your breakfast. Servings: 8 Cook time: 1 hour Ingredients: • 1 puff pastry dough sheet • 1 tbsp. cornstarch • 1 tsp. lemon zest • 2 c. mixed berries • 3 tbsp. white sugar Instructions: 1. Chop the puff pastry dough into little squares. 2. Mix the berries, cornstarch, sugar, and lemon zest in a container. 3. Top each square of puff pastry dough with the berry mixture. 4. Pre-heat the oven and bake at 350F for about twenty minutes.

5. Let cool in the pan before you serve.

Pumpkin Cream Pie

Enjoy the dreamy and creamy pumpkin pie. You can’t resist its taste. Servings: 10 Cook time: 1 ¼ hours Ingredients: Crust: • 2 c. graham crackers, crushed • ½ c. butter, melted Filling: • ½ c. light brown sugar • 1 c. heavy cream • 1 egg yolk • 1 pinch salt • 1 tbsp. cornstarch • 2 c. pumpkin puree

•

2 eggs

Instructions: 1. First, to make the crust, combine the crackers and butter in a container. Move the mixture to a pie pan and press it thoroughly on the bottom and sides of the pan. 2. Second combine all the ingredients in a container until creamy. 3. Pour the mixture into the crust, preheat your oven, and bake at 330F for forty minutes. 4. Let cool in the pan and serve, sliced.

No-Knead Seeded Bread

These are my favorite since they are easy to prepare. They have a wonderful flavor from the long fermentation. Servings: 1 Cook time: 1 hour Ingredients • 2 ⅔ c. strong white bread flour, extra more to dust • 1½ c. warm water • 1 ⅓ c. whole meal bread flour • ¼ tsp. fast-action dried yeast • ½ tbsp. fine sea salt • ½ c. mixed seeds • 1 handful raisins (optional) • 2 tbsp. clear honey Instructions: 1. Mix the yeast, flours, seeds, raisins, and salt in a large bowl. Create a well

in the mixture. 2. Next, mix the water and honey in another bowl, then add it to the well. Mix until it is a shaggy and sticky dough. Don’t leave any flour in a bowl. Cover and leave overnight. 3. The next day, the dough should be a little bubbly and wetter. Flour the working surface and transfer the batter onto it. Fold it twice. Cover with a bowl and leave for 15 minutes to rest. 4. Dust a piece of baking paper with flour. 5. Form a round dough and place onto the floured baking paper. Sprinkle with flour and cover with a bowl. Then, leave for 2 hours to double in size. 6. Preheat the oven to 430°F and place a Dutch oven (covered with a lid) into it for 30 minutes. When the bread has risen, make a crosshatch pattern on it with a sharp knife. 7. Take out the Dutch oven and carefully open the lid. Lift the dough into the hot oven, using the paper corners. Cover with the lid. 8. Bake for 30 minutes. Then, bake for 15 – 20 minutes uncovered to get a brown crust. 9. Remove and let it cool for 35 – 40 minutes before serving.

Cheese Bread

It is an easy to prepare recipe. It is a soft option to enjoy! Servings: 1 Cook time: 50 minutes Ingredients ½ c. buttermilk warmed to 110°F • ⅓ c. water warmed to about 110°F • 2 tbsp. granulated sugar • 5 tbsp. unsalted butter, melted • 2¼ tsp. active dry yeast • 1 large egg, at room temperature • 1 tsp. salt • ¾ tsp. garlic powder • 3 c. bread flour • 2 c. shredded cheddar cheese Instructions:

1. Add the buttermilk, water, yeast, and sugar into a stand mixer bowl (dough hook fitted), and mix. Cover and leave for 5 minutes. 2. Add 1 cup of flour, butter, egg, garlic powder, and salt. Beat the mixture for 30 seconds at a low speed, then scrape down all of the bowl's sides, add the rest of the flour. Then beat for 2 minutes more at medium speed, the dough should pull away from bowl sides. 3. Beat the dough for an additional 2 minutes. 4. Grease a large bowl with oil. Transfer the mixture into it and turn to coat all of the sides with oil. Then, let it rise for 2 hours to double in size. 5. Grease a loaf pan (9×5”) and flour the work surface. Punch down the batter and place it on the floured surface. 6. Roll it out into a rectangle (9×15”). Cover with cheese all over (leave a ½’’ border uncovered). 7. Tightly roll the dough into a 15” log. Place it on its seam. Shape the top of the bread with a pattern. Please put it in the loaf pan and cover using a kitchen towel. Let it rest for 30 minutes. 8. Preheat the oven to 350°F. 9. Lastly, make a tent over the pan with foil and bake for 45 – 55 minutes. Remove from your oven and cool for 10 minutes in the pan, then remove from the pan and cool on a wire rack.

Vegan Artisan Bread

Such delicious bread to prepare at home. It is soft and fluffy. You only need 5 ingredients to prepare. It is dairy-free. Servings: 1 Cook time: 30 minutes Ingredients • 4 c. all-purpose flour • 1 package instant yeast • 1 tsp. salt • 1½ c. dairy-free milk • ¼ c. maple syrup Instructions: 1. Combine this yeast, flour, also salt in a large bowl. Pour in the milk and then the maple syrup. 2. Fold to combine well using a wooden spatula. Dust the dough with flour if

it is sticky and make a ball. 3. Grease the bowl and put the dough into it. Cover using a kitchen towel and leave for 1 hour 30 minutes in a warm place to double in size. 4. 30 minutes before the dough has risen, preheat oven to 450˚F and put a closed and empty Dutch oven inside. 5. Flour the work surface and transfer the bread onto it. Lightly dust the top of the dough and pull all of its sides onto the top. 6. Prepare some parchment paper and put the bread on it seam side up. 7. Take out the preheated Dutch oven and remove the lid. Lift your food by holding the corners of the paper and lower it into the Dutch oven. Close and bake for 30 minutes. 8. Next, separate the lid and bake uncovered for 10 – 15 minutes until the top has a nice brown crust. 9. Take out the dough. Put it onto a cooling rack and cool for 30 – 45 minutes before slicing and serving.

Harvest Grain Bread

The whole-grain loaf is nutty and crunchy. It makes a great solution for sandwiches and a wonderful meal for breakfast. Servings: 1 Cook time: 50 minutes Ingredients • 3¼ c. high – gluten flour • 1 c. whole wheat flour • 1 c. harvest grains blend • 2 tsp. salt • 1 tsp. instant yeast • 1¾ c. cool water Instructions: 1. Combine each of the dry ingredients in a bowl, then pour in the water. Mix with your hands until it’s a sticky dough and the flour has been incorporated. Knead for 2 – 3 minutes to make it smooth.

2. Cover it using a kitchen towel and let it rest overnight (8 hours at room temperature). It should raise a bit and become bubbly. 3. Set the mixture onto a floured surface and form a round loaf. 4. Grease a crock and place the dough into it, smooth side up. Coat with a lid and leave for 1 hour 30 minutes. It will help to settle and expand the mixture. 5. Next, slash the top of the bread with a pattern to expand and transfer the crock with the dough into a cold oven and set to 450°F. 6. Bake for 45 – 50 minutes. Remove the lid and bake uncovered for 5 – 15 more minutes to get a beautiful brown crust. 7. Get out of the oven and let the bread cool on a rack for 30 – 45 minutes before slicing.

Oregano Garlic Bread

This is a wonderful recipe that you can use leftover sub rolls. You can prepare as large as your number of guests may require. Servings: 1 Cook time: 45 minutes Ingredients • 1½ tsp. active dry yeast • 1 c. warm water • 2 tsp. white sugar • 2 tsp. fine salt • 3 tbsp. extra virgin olive oil + extra to brush • 2½ c. bread flour • 1 tbsp. rosemary, dried • ¼ tsp. black pepper, freshly ground • ½ tsp. oregano, dried • 1 head garlic, roasted

•

Coarse sea salt

Instructions: 1. Add the yeast to warm water. Add in the salt and sugar. Leave until it starts to foam. Add in the oil and flour and knead for 10 minutes. 2. Add the oregano, pepper, and rosemary. Knead for five more minutes. Next, carefully knead in the garlic with your hands for 1 minute. While pressing the dough forms a ball. 3. Next, transfer the dough ball into an oiled bowl and turn it to coat with oil from all sides. Tightly cover using plastic wrap and leave for 1 – 2 hours to double in size. 4. Punch the dough down, then form a rounded loaf. Make a crisscross cut on top with a sharp knife. 5. Place the dough onto the baking sheet seam side up. Cover it up with a large bowl and leave for 1 hour to rise again. 6. Next, brush the dough with olive oil. Sprinkle with rosemary and salt. Put into the oven, then bake for 25 – 30 minutes at 375°F. You need to spray it with water once in the middle of baking. 7. Set the oven to 425°F and spray the bread with water again. Bake until you get a beautiful golden-brown crust. 8. Lastly, take out and put on a cooling rack and let it cool for 40 minutes before slicing.

Asiago Bread

It has a soft inside and a crispy crust. You can enjoy it with salad or soup. Servings: 1 Cook time: 45 minutes Ingredients • 3½ c. bread flour • 1 tsp. sugar • 2¼ tsp. fast-acting dry yeast • 1¼ c. warm water 120°F – 130°F • 2 tbsp. olive or vegetable oil • 2 tsp. dried rosemary or thyme leaves • 1 tsp. salt • 1¼ c. diced Asiago cheese Instructions: 1. Add 1½ cups flour, sugar, and yeast to a large bowl and mix. Pour in the warm water. Flutter with an electric mixer for 1 minute at a low speed while scraping it a few times. Envelop with a towel and leave for 1 hour.

2. Add in the rosemary, oil, and salt and stir. While stirring, gradually add ½ cup of flour to form a smooth, soft dough. Let it stand for 15 minutes. 3. Place the mixture on a lightly floured cover. Knead until your money is springy and smooth. Add 1 cup of cheese and knead again. 4. Next, oil a large bowl and transfer your dough into it, turning it to coat each side. Using plastic wrap, cover it tightly, and leave for 1 hour to double in size. 5. Grease a baking paper piece and place the batter on the floured surface. Shape the bread into a 12” long loaf – stretch its sides downward to create a smooth top. 6. Transfer the loaf onto a smooth sheet side up. Dust it with flour thoroughly and cover using plastic wrap. Leave for 1 hour to rise. 7. Set a pan on the bottom rack of the oven. Pour hot water into the pan (½’’ from top)—heat oven to 450°F. 8. Lightly dampen the bread with cold water and sprinkle with flour. Make a ½’’ – deep slash lengthwise down center of the dough (use a serrated knife). Sprinkle the slash with ¼ cup of cheese. 9. Bake for 10 minutes, then reduce to 400°F. Bake for 20 – 25 more minutes to make it a deep golden color. 10. Take it out from the oven. Lastly, let it cool for 40 minutes before slicing.

Artisan Rolls

They have a sweet taste, and you can use alongside avocado toast! Servings: 1 Cook time: 40 minutes Ingredients • 4 c. bread flour + extra for shaping • 2 tsp. kosher salt • 1 tsp. active dry yeast Instructions: 1. First, mix the salt, flour, and yeast in a large bowl. Then, create a well at the center of your mixture and add in the water. With a rubber spatula, mix until flour is incorporated to get a wet and sticky dough.

2. Cover using plastic wrap and leave for 12 hours in a warm place to rise. The dough should increase, become shaggy, and be covered in bubbles. 3. Prepare a sheet pan: line it with parchment paper. Preheat the oven to 425ºF. 4. Flour the work surface well. Put your dough onto it and turn to coat with flour. 5. Divide your dough evenly into 12 – 16 portions, and turn all the pieces in the flour to coat. Then, form into balls by pulling the edges underneath and pinch them together to make a smooth top. Invert them and transfer to the pan pinched side up to get rustic textured rolls. Leave them for 20 minutes to rise. Slash the bread top with a pattern to allow expansion. 6. Put the pan into the oven, then bake for 15 minutes. After 15 minutes, rotate the pan and bake for an additional 5 minutes. 7. Please take out the rolls from the oven and put them on a cooling rack. Let them cool completely.

Jalapeno Cheese Bread

It is an easy recipe to prepare as a beginner. You can prepare it at home and make it spicy with a cheesy flavor! Servings: 1 Cook time: 50 minutes Ingredients • 3½ c. bread powder plus more for dusting • 1 tbsp. olive oil • 2½ c. shredded cheddar cheese, divided • 1 coarsely chopped jalapeño, seeded • 2 c. warm water • 1 divided jalapeño, sliced into rings • 1 tbsp. kosher salt • 2¼ tsp. instant yeast Instructions:

1. Mix the bread flour, 2 cups of cheese, chopped jalapeños, and salt in a large bowl. Stir well. 2. In another large bowl, combine the yeast and warm water. Pour the flour mixture over the water and stir with a silicone spatula until it comes together as a dough. 3. Fold your dough around the bowl's edges to the center with a spatula while you rotate the pan each time. Fold 8 – 9 times. Cover with a towel, then leave for 60 minutes in a warm place. When it’s done, repeat the same process and leave again for 30 minutes, covered with a towel. 4. Preheat the stove to 450˚F and put a closed Dutch oven into it for 30 minutes. 5. Flour your hands and a work surface. Transfer the dough onto it, then flip over and remove all the excess flour with a brush. Fold the edges of the mixture to the center eight times. Flip it over and put on a piece of parchment paper. 6. Oil the top of the bread with a brush, sprinkle it with the rest of the cheese and the jalapeno rings. Slash the bread top with a pattern to allow expansion. 7. Put your bread in a preheated Dutch oven by lifting the corners of the paper. Close it with the lid on and bake for 30 minutes, then remove the cover and bake uncovered for 20 minutes. 8. Take out of the oven. Lastly, let it cool for 1 hour before slicing.

Classic French Baguette

Are you craving for the crusty French loaf? Here you have it. It is easy to prepare at home! Servings: 2 Cook time: 40 minutes Ingredients For the Polish: • ¾ c. bread flour • 6 tbsp. + 1 tsp. filtered water, warm 90˚F • ¼ tsp. active dry yeast For the final dough: • 1¾ c. bread flour • ½ c. all-purpose flour • ½ c. + 3 tbsp. filtered water, warm 90˚F • ¼ tsp. active dry yeast

•

1¼ tsp. kosher salt

Instructions: 1. Make a polish in advance. Mix all of the ingredients in your large bowl. Cover it with plastic wrap and leave for 8 – 10 hours. 2. Then, add all of the ingredients for the dough to the polish. Stir well to combine. Then, knead it with hands until you get a shaggy dough and leave for 30 minutes covered with plastic wrap. 3. Next, dampen your hands, pull on and stretch up to one side of the dough, and then fold down over the top of the money. Repeat for each team after the rotating bowl 90 degrees when the far side is done. Cover and leave for 30 minutes. Repeat this process four times. 4. Meanwhile, prepare the equipment: set one oven rack in the middle and another at the bottom position. Put an upside-down sheet pan on the middle shelf. Preheat the oven to 500˚F for 1 hour. Flour a lint-free towel and line an untrimmed baking sheet with parchment paper. 5. Next, divide your dough into two equal portions by cutting it. Place them on a lightly floured surface. Form a rectangle from one piece of dough and carefully stretch out the short ends. Fold every short term to the center, press it down with your fingertips to seal. Do the same with every great purpose to create a seam in the dough. Repeat this process with another piece. Cover both slices with plastic wrap and leave for 10 minutes. 6. Place one-piece seam side up and press it into a thin rectangle. Start folding down your dough (½") and sealing it with fingerprints, beginning from the top-left edge. Work across the top in the same way. Create a tight log by continuing folding down on the dough and sealing it. Indeed, it would be best if you got a thin, close wood. Flip it seam side down. Roll your mixture evenly into a long compact snake shape using both hands. Work it into a 14" baguette. Transfer it onto the prepared floured towel. Create the folds for holding dough's shape by pushing a sheet up on both sides of the baguette. Repeat all the steps for the second portion. Cover the baguettes with plastic wrap and leave for 1 hour to rise. 7. Carefully flip the baguettes onto parchment paper, seam side down. Cut 4 – 5 ¼" deep diagonal slashes on the top of the baguettes with a sharp knife. 8. Prepare a small bowl filled with 2 cups of ice cubes. Open the oven and

gently slide the whole parchment paper piece with the baguettes onto the preheated sheet pan. Pour ice into the preheated skillet and close the oven door immediately. Turn the temperature down to 475˚F and bake for about 25 – 40 minutes, depending on what crust you want for your baguettes. 9. Lastly, take out of the oven and transfer to a cooling rack. Let cool for 30 minutes before slicing.

Whole – Wheat Baguette

It is a dark and hearty recipe. Contain a lovely texture that you will like. Servings: 1 Cook time: 25 minutes Ingredients • 3 c. warm water, 110˚F • 1½ tbsp. granulated yeast • 1½ tbsp. kosher salt • 2½ c. ground hard white wheat flour • 4 c. all-purpose flour Instructions: 1. Mix the yeast, water, and salt in a large bowl. Combine the flours in another bowl and mix well. Add the mixed powder to a bowl with water and stir with a wooden spoon. Knead with your hands if it’s hard to shake. Envelop with plastic wrap and leave for 4 – 5 hours until it begins to flatten on top. 2. Preheat the oven to 450˚F. Set a baking stone on the center oven rack and a cast-iron skillet on a lower shelf.

3. Dust the dough top with flour and cut off a 1lb portion. Return the rested mixture to the fridge. 4. Dust your dough lightly with flour and form into a ball. When it’s cohesive, stretch and elongate it to create a cylinder (2” in diameter). Dust a piece of the parchment with whole wheat flour. Transfer the loaf onto the paper and leave for 20 minutes. 5. Next, lightly dampen the surface of the loaf. Make a few diagonal slashes across the top of the baguette with a serrated bread knife. 6. Transfer it onto the hot stone and pour 1 cup of warm water into the skillet. Close the oven and bake for 25 minutes or longer to get the deep brown crust. 7. Remove and let it cool for 40 minutes before slicing.

Strawberry Napoleons

These napoleons are a wonderful taste for your mouth. You will enjoy preparing them. Servings: 3 Cook time: 25 minutes Ingredients: • 1 sheet puff pastry, frozen • 1 tub cool whip • ½ c. cream cheese • 1 c. strawberries, fresh • 1 c. milk • 2 tbsp. milk • 1 tbsp. sugar, powdered • 1 package instant pudding, vanilla flavored • ¼ c. chocolate shavings Instructions:

1. First, preheat your oven to 400 degrees. 2. Remove the pastry from the refrigerator and sit for approx.—thirty minutes at room temperature. 3. Cut each sheet of dough into six equal size squares on a well-floured surface, 4. Using parchment paper, line a baking sheet. Transfer pastry squares to the prepared parchment paper. 5. Next, bake for a minimum of 12 minutes until golden and fully puffed up. 6. While baking, combine the milk, cool whip, and pudding then beat until thick and smooth. 7. Allow the mix to cool into the refrigerator for a minimum of 15 minutes until firm. 8. Remove pastries from oven then transfer to a wire rack to cool completely. 9. To serve, layer a serving of the mix between two pastry squares and top with strawberries. 10. Sprinkle with chocolate shavings and powdered sugar.

Apple Strudel

This is a wonderful and classic dish that you will enjoy. Servings: 8 Cook time: 1 hour Ingredients: • 2 sheets pastry, frozen puff • 1 c. sugar, powdered • ½ c. sugar, brown • 3 tbsp. butter, unsalted and divided • 1 tbsp. flour, all-purpose • 1 tsp. vanilla • ½ tsp. cinnamon • ½ c. cream cheese, cream • 2 apples • 1 egg • 2 tsp. lemon juice

Instructions: 1. Using a more magnificent box grate the apples. Melt butter (2 tbsp.) of the butter into a saucepan over medium heat. 2. Add the apples (grated) once melted, then toss until combined. Mix in the lemon juice, flour, brown sugar, cinnamon, and salt. 3. Allow to cook, occasionally stirring, until the mixture becomes syrupy and thick, approximately 10 minutes. 4. Remove from heat. Join the remaining tablespoon of butter into the warm mix. Allow cooling to room temperature. 5. Preheat oven to 375 degrees. Remove the pastry from the refrigerator then allow it to sit for approx.—thirty minutes at room temperature. 6. Next, cut each sheet of dough into eight equal size rectangles onto a wellfloured surface. Using parchment paper, using Line a baking sheet 7. Move eight of the pastry rectangles to the parchment paper. 8. Scoop a tablespoon of mixture onto each rectangle, leaving about ½ inch of dough exposed around each edge. 9. Repeat with seven remaining dough rectangles. Separate the egg white from the yolk. Then, throw away whites. 10. Spread egg yolk over top of the eight rectangles that are not covered in the apple mix. 11. Take egg covered rectangle, and place over apple mix rectangle, and use fingers to seal pieces together firmly. 12. Continue with remaining rectangles until all eight are stuffed and sealed. Using a toothpick, poke holes throughout the dough. 13. Bake for 35 minutes. While baking, combine cream cheese, powdered sugar, and vanilla and beat until smooth. 14. Once finished baking, allow the pastries 15 minutes to cool before frosting.

Rhubarb Galette

This is a healthy and delicious recipe to enjoy. Servings: 1 Cook time: 40 minutes Ingredient: • 1 sheet pastry, frozen puff • ½ c. sugar • 1 c. orange juice • ¾ lb. rhubarb, stalks only and thinly sliced • 1 tbsp. lime juice • ½ tsp. orange, zested Instructions: 1. Preheat oven to 400 degrees. Remove the pastry from the refrigerator then allow it to sit for at least 30 minutes at room temperature. 2. In a bowl, combine sugar, orange juice, and lime juice.

3. Add the rhubarb to mix, then let the mix sit for approx. 10 minutes. 4. Using parchment paper, line a baking sheet, then unfold pastry dough on top, rounding the money into a circular shape. 5. Using a knife begin to poke holes all over the pastry dough. Pour the rhubarb mixture through a strainer over a bowl and keep liquid. 6. Layer the rhubarb slices over dough, overlapping as necessary, but avoiding the mixture's outermost edge by approx., 1 inch 7. Pinch the edges of money to create a crust (raised), slightly layered over rhubarb. 8. Bake for a minimum of 30 minutes, while in the oven, take the remaining liquid then boil until reduced to ¼ cup. 9. Once baking is completed, transfer to wire rack and allow to cool before brushing with glaze and zest.

Strawberry Balsamic Tartlets

Such a wonderful and fast recipe to prepare. They are tasty. Servings: 4 Tarts Cook time: 30 minutes Ingredients: • 1 sheet pastry, frozen puff • 2 tbsp. sugar • ½ c. white wine • 1/8 c. balsamic vinegar • 1 ½ tsp. honey • 2 c. strawberries, thinly sliced Instructions: 1. First, preheat your oven to 425 degrees. Remove the pastry from your refrigerator, then allow it to sit for approx. 30 minutes at room temperature. 2. Second, thoroughly slice each sheet of the dough into four equal size squares onto a well-floured surface.

3. Next, using parchment paper, line a baking sheet. Then, transfer pastry squares to parchment paper. Pinch the dough's edges to create a crust (raised). 4. Insert a knife all over the pastry and create holes throughout it. 5. Layer the strawberries (sliced) onto pastry dough, leaving a small amount of room around edges. 6. Next, Sprinkle square with sugar. Bake for approx. 20 minutes until golden. 7. Combine the honey, balsamic, and wine into a saucepan, while into the oven. 8. When finished, bring the mixture down to boil, reduce the heat, and stir until the combination is approx., ½ the amount it started. Continue cooking until thick, then remove from heat. 9. Remove tarts from the oven and allow to cool for five minutes before drizzling with reduction.

Cinnamon Twists

The recipe takes a short while to be ready. Cinnamon adds a wonderful taste to the recipe. Servings: 12 Twists Cook time: 21 minutes Ingredients: • 1 sheet pastry, frozen puff • 2 tbsp. butter • 3 tbsp. sugar, brown • ¾ tsp. cinnamon • 1 tbsp. milk • ¼ tsp. vanilla • ½ c. cheese, cream • ¼ c. sugar, icing Instructions: 1. Preheat oven to 400 degrees. Transfer the puff pastry from the refrigerator

then allow it to sit for 30 minutes at room temperature. 2. Mix the cinnamon and sugar into the small-sized bowl then set aside. 3. Line a baking sheet using parchment paper and set aside. 4. Roll the pastry out flat onto a lightly floured surface. Melt the butter, then brush over rolled out pastry. 5. Toss the cinnamon and sugar mix over buttered dough and lightly press combination into the batter with a glass or rolling pin. 6. Cut 12 long, even strips out of money using a knife or pizza cutter that has been lightly floured. 7. Using your hands, twist each piece and lay on the baking sheet—Bake for 10 minutes or until golden. 8. While baking, combine icing sugar, vanilla, and cream cheese into a medium bowl and beat until smooth. 9. Add milk and mix until combined; the glaze should be thick but pourable. Allow twists to cool before drizzling with glaze.

Nutella Roll-Ups

Are you a fan of roll-ups? They are to remind you of the churros. Servings: 12 Roll Ups Cook time: 25 minutes Ingredients: • 2 sheets, pastry, frozen puff • 1 c. Nutella • 1 tsp. water • 1 egg Instructions: 1. Preheat oven to 400 degrees. Remove the pastry from the refrigerator then allow it to sit for 30 minutes at room temperature. 2. Cut each sheet of dough into 6 triangles for a total of twelve on a wellfloured surface. 3. Next, line a baking sheet with parchment paper. Then, move pastry squares

to the parchment paper. 4. Take one small dollop of Nutella and place it at one tip of the triangle. 5. Roll the dough so that Nutella is enclosed inside the crescent-shaped dough. 6. Pinch edges of dough down to keep Nutella inside. Repeat with 11 remaining triangles. 7. Mix water and egg, and lightly brush egg wash over all stuffed crescents— Bake for 20 minutes or puffed up and golden.

Peach and Goat Cheese Turn Overs

It is such a unique recipe. It is fast to prepare. Servings: 6 Turn Overs Cook time: 25 minutes Ingredients: • 2 sheets, pastry, frozen puff • 4 ripened peaches, sliced into thin wedges • 2 tbsp. honey • ½ c. goat cheese • 1 tbsp. black pepper Instructions: 1. Preheat oven to 425 degrees. Remove the pastry from the refrigerator then allow it to sit for 30 minutes at room temperature. 2. Next, cut each sheet of dough into six equal size squares onto a wellfloured surface. Then, use parchment paper to line a baking sheet.

3. Transfer pastry squares to the parchment paper. Insert a knife all over the pastry and create holes throughout it. 4. Angle each of the squares to ensure that they form a diamond shape. 5. Distribute the goat cheese onto on ½ of the square, filling half of the diamond then spread evenly, stopping half an inch away from the pastry's outer edge. 6. Layer the peaches (sliced) onto cheese and pastry dough, leaving a small room around edges. 7. Sprinkle each square using pepper. 8. Fold the empty ½ of the square, the remaining "triangle" over on top of the square and using your fingers or a fork, carefully seal the turnover closed. 9. Finished pastry shape should resemble a triangle. Bake for 20 minutes or until golden. 10. Remove the tarts from the oven then allow to cool for approx. 5 minutes before drizzling using honey.

Triple Berry Tart

It is a wonderful berry tart to taste. Super delicious and quick to prepare. Servings: 1 Tart Cook time: 25 minutes Ingredients: • 1 sheet pastry, frozen puff • ¼ c. sugar, icing • 1 c. cheese, cream • ½ tsp. vanilla • 2 c. strawberries, thinly sliced • 1 c. raspberries • 1 c. blackberries Instructions: 1. Preheat oven to 400 degrees. Next, remove pastry from the refrigerator then allow to sit for 30 minutes at room temperature.

2. Using parchment paper, line a baking sheet then unfold pastry dough on top. 3. Pinch the edges of money to create a crust (raised). Using a knife, poke holes all over pastry dough. 4. Bake for a minimum of 15 minutes or until golden, and then transfer to a wire rack to cool completely. 5. Beat icing sugar, vanilla, and cream cheese together until smooth. 6. Spread over the cooled pastry and use a spatula to smooth. Cover cream cheese tart with berries.

Coconut Pumpkin Roll-Ups

This is a healthier dessert that you can prepare to end your day. Servings: 6 Roll Ups Cook time: 30 minutes Ingredients: • 1 sheet frozen puff Pastry • 1 package instant Pudding, vanilla flavored • ¾ c. pumpkin, canned • ½ c. coconut milk, unsweetened • ¾ tsp. cinnamon, ground • 1 egg Instructions: 1. Combine the pumpkin, pudding mix, coconut milk, and cinnamon into a medium bowl, 2. Beat until smooth and move to the fridge to set. Preheat oven to 400

degrees. 3. Remove the pastry from the refrigerator then allow it to sit for approx.— thirty minutes at room temperature. 4. On a well-floured surface, the cut sheet of dough into six triangles. Line a baking sheet with parchment paper. 5. Move pastry squares to the parchment paper. Take one small dollop of mix and place it at one tip of the triangle. 6. Roll the dough so that mix is enclosed inside the crescent-shaped dough. Pinch edges of money down to keep mix inside. 7. Repeat with remaining triangles. Mix water and egg, and lightly brush egg wash over all stuffed crescents. 8. Bake for 20 minutes or until golden.

Whole wheat lean dough

This is a dairy-free recipe. Easy to prepare and very delicious. Servings: 4 Cook time: 40 minutes Ingredients • 530 g bread flour • 460 g whole wheat flour • 10 g instant dry yeast • 3 c. water • 22 g salt Instructions: 1. Combine the flour and yeast. Add the water and salt to the mixer and afterward include the flour and yeast. Mix on low speed with the dough hook connection for 3 minutes and medium speed for 3 minutes. The mixture ought to be delicate, however, with sufficient gluten development. Mix to improve the phase of gluten development.

2. Bulk ferment the dough until almost multiplied, around 30 minutes. Fold tenderly and fizz for an additional 30 minutes. Crease once more. Ferment for an additional 15 minutes. 3. Divide the dough into pieces one lb./454 g each. Reshape the mixture into large oblongs. Allow the dough to rest, covered, until loose, 15 to 20 minutes —pressure at the portion's finishes to seal. 4. Proof, covered, in a couch, until the mixture springs back gradually to the touch yet doesn't collapse, at least 45 minutes. 5. Score the batards straight down the middle. 6. ProTeam a 460°F/238°C deck oven. Put the bread into the oven and steam for 3 seconds. Bake until the outside layer is golden brown, and the food sounds empty when thumped on the base, around 25 to 30 minutes. Vent during the final 10 minutes. Cool totally on racks.  

Durum Rosemary Mixture

Durum wheat is a wonderful addition to your recipe. A delicious recipe indeed. Servings: 4 Cook time: 30 minutes Ingredients • 753 g durum flour • 263 g bread flour • 4 g instance dry yeast • 3 c. water • 40 g salt • 28 g rosemary, coarsely chopped Instructions: 1. Combine the yeast and flour. Include the water, salt, and rosemary to the mixer and afterward include the flour and yeast. Mix on the low speed with the batter hook attachment for 3 minutes and on medium speed for 3 minutes. The mixture ought to be marginally hardened with sufficient gluten advancement. Mix to the improved phase of gluten advancement.

2. Bulk ferment the dough till almost multiplied around 40 minutes, fold delicately. Ferment for an additional 40 minutes. 3. Divide the mixture into pieces one lb./454 g each. Reshape the mixture into enormous rounds. Allow the dough to rest, covered, until loose, 15 to 20 minutes. 4. Proof until the dough springs back gradually to the touch, 1 hour. Flip the dough crease side down onto a peel. Then, score the boule with an arc. 5. ProTeam a 460°F/238°C deck oven. Next, load the bread into the stove and steam for 3 seconds. Heat until the hull is golden brown, and the food sounds empty when thumped at the base, 25 to 30 minutes. Vent during the final 10 minutes of baking. Cool thoroughly on racks. 

Pain de me

Enjoy the perfect rectangular and lovely bread for sandwiches. Servings: 7 Cook time: 45 minutes Ingredients • 3 lb. bread flour • 13 g instant dry yeast • 33 g salt • 56 g sugar • ½ c. olive oil • 3.5 c. water Instructions: 1. Combine the flour and yeast. Add the salt, sugar, oil, and water to the mixer and afterward include the flour and yeast. Mix on low speed with the dough snare connection for 4 minutes and medium speed for 4 minutes. The

mixture ought to be somewhat clingy, yet with genuinely great gluten development. Mix to the severe phase of gluten development. 2. Bulk ferment the dough until almost multiplied, around 45 minutes. 3. Divide the dough into pieces. 4. Pre-shape the batter into enormous oblongs within 25 cm long. Allow the dough to rest, covered, until loose, 15 to 20 minutes. (recall: When making various portions, work successively, beginning with the first bit of batter, you separated and rounded.) 5. Place the Dough the long way, corresponding to the edge of the work surface with the crease side up, and press daintily with your fingertips. Overlap the dough's top edge down to the focal point of the mixture, squeezing gently with your fingers to fix. 6. Fold the dough the long way down the middle and utilize your hand's impact point to seal the two edges, keeping the crease straight. Fold 8 in/20 cm long, moving your hands outward from the chamber's focal point toward the finishes and marginally expanding the pressure as you move outward until the two finishes have an even, delicate shape. At that point, increment the pressure at the portion's finishes to seal—the spot in oiled Pullman pans. 7. Proof, covered, until the pan is 75% full, and the dough springs back gradually to the touch yet don't crumple, 45 to an hour. 8. Place the oiled tops on the pans and bake in a 375°F/191°C oven for 40 minutes, or to an interior temperature of 205°F/96°C. Remove from the skillet promptly and cool on racks.

Wheat Pullman loaf

It is such an easy, simple, and effortless recipe. Enjoy the light and fluffy loaf with a soft delicate texture and nice flavor. Servings: 4 Cook time: 55 minutes Ingredients • 558 g bread flour • 373 g whole wheat flour • 7 g instant dry yeast • 21 g salt • 38 g sugar • 4 tbsp. canola oil • 3 c. milk, room temperature Instructions: 1. Combine the flour and yeast, including the salt, sugar, oil, and milk to the mixer and afterward add the flour and yeast. Stir on low speed with your

dough hook attachment for 4 minutes and on medium speed for 4 minutes. The dough ought to be somewhat clingy, however, with genuinely significant gluten development. Mix to the extraordinary phase of gluten improvement. 2. Bulk ferment the dough until almost multiplied, around 45 minutes. 3. Divide the dough into pieces 1.13 kg each. 4. Reshape the dough into 10-in/25-cm huge oblongs. Allow the mixture to rest, secured, until loose, 15 to 20 minutes. 5. Place dough the long way, corresponding to the edge of the work surface with the creased top up, and press gently with your fingertips. Fold the top edge of mixture down to the center of dough, pressing lightly with your fingers to fix. 6. Fold the dough the long way into equal parts and utilize your hand's impact point to seal the two edges, keeping the crease straight. Fold the dough under your palms into a cylinder 8 in/20 cm long, moving your hands outward from the chamber's focal point toward the ends and somewhat expanding the pressure as you move outward, until the two finishes have an even, delicate shape. At that point, increment the pressure at the portion's finishes to seal— the spot in oiled Pullman pan. 7. Proof, covered, until the pans are 75% full, and the dough springs back gradually to the touch yet don't collapse, 45 to an hour. 8. Place the oiled covers on the container and heat in a 375°F/191°C convection grill for 35 minutes, or to an interior temperature of 205°F/96°C. Remove from the container quickly and cool on racks.

Sunflower seed rolls

Sunflower seeds make this an awesome recipe to enjoy. It is a delicious and easy to prepare recipe. Servings: 4 Cook time: 30 minutes Ingredients • 112 g wheat grain • 11 c. milk, room temperature • 738 g bread flour • 8 g instant dry yeast • 3 ¾ tbsp. honey • 3 tbsp. sunflower oil • 17 g salt • 85 g sunflower seeds, gently toasted, and more for garnish Instructions:

1. Soak the wheat grain in the milk for the time being. Combine the flour and yeast. Include the milk mixture mix, the honey, oil, and salt to the mixer and afterward include the flour and yeast. Mix on low speed with the mixture snare connection for 4 minutes and medium speed for 4 minutes. The mixture ought to be somewhat delicate yet with full gluten advancement. It will straighten out during bulk fermentation. Include the sunflower seeds and mix on low speed for 2 minutes. Mix to the final phase of gluten development. 2. Bulk ferment the dough until almost multiplied, around 60 minutes. 3. Divide the mixture into pieces four lb./1.81 kg each. Reshape the mixture into enormous rounds. Allow the dough to rest, covered, until loose, 15 to 20 minutes. 4. Divide each dough piece into 36 pieces (38 g each) by hand or utilizing a dough divider. 5. Press each piece gently with your fingertips to flatten. Overlap the top edge of the mixture down to the dough's center, pressing softly with your fingers to mix the dough. Pivot the money 90 degrees, overlap the money down the middle and utilize your hand's impact point (palm edge) to seal the two sides together. Cup the roll in your hand and reshape the dough, applying delicate strain to make a tight, smooth ball—spot on parchment-lined sheet pans and egg wash. 6. Proof, cover until the dough springs mostly back gradually to the touch. However, it doesn't crumble, around 40 to 50 minutes. 7. Egg wash and sprinkle with seeds. 8. ProTeam a 410°F/210°C convection oven. Heat until the rolls have a brilliant brown colored crust and sound empty when thumped on the base, around 15 minutes. Cool totally on racks.

Belgian apple juice bread

The apple juice adds more flavor to the bread. Enjoy the delicious recipe you can easily prepare at home. Servings: 4 Cook time: 35 minutes Ingredients • 666 g bread flour • 7.2 lb. medium rye flour • A pinch instant dry yeast • 24 oz. apple juice • 6.6 lb. sour cream • 833 g Pâte fermented (old wheat lean dough reserved from the previous day's production) • 22 g salt • apple cider paste • 133 g medium rye flour

• • • •

7 g instant dry yeast 1 1/3 tbsp. apple juice 7 g salt white rye flour, for dusting

Instructions: 1. To make the mixture, combine the flour and yeast. Include the sauce, sharp cream, pâte fermented, what's more, salt to the mixer, and afterward include the flour and yeast. Mix on low speed with your dough hook attachment for 4 minutes and on medium speed for 3 minutes. The mixture ought to be clingy in any case, have sufficient gluten development. Whisk further to the improved phase of gluten development. 2. Bulk ferment the dough until almost multiplied, around 30 minutes. Overlap delicately. Ferment for an additional 30 minutes. 3. Divide into pieces 680 g each. Reshape the batter into enormous rounds. Allow the mixture to rest, secured, until loose, 15 to 20 minutes. 4. To set up the apple juice paste, mix the flour and yeast. Mix the apple juice with the salt and afterward whisk into the flour-yeast mixture. 5. Dust the work surface and rolling pin with rye Fl ours. Turn the mixture crease side down. Work the rolling pin from one edge of the mixture outward, creating a flap 6 mm thick. Repeat this procedure to make three equitably divided flaps around the dough's edges to frame a triangle. 6. Turn the dough crease side up. Overlay every flap toward the mixture's focal point to make a triangle, and flip the dough over once more, with the folds on the base. Spread 92 g apple cider paste over the top of the loaf— Dust the top of the bread with rye flour. 7. Proof, uncovered, on parchment-lined sheet pans until the mixture springs back gradually to the touch, 45 to an hour. 8. ProTeam a 450°F/232°C deck oven. Burden the bread into the stove and steam for 3 seconds. Heat until the outside layer is brilliant brown colored, and the food sounds empty when thumped on the base, 35 to 40 minutes. Vent during the final 10 minutes. Cool totally on racks.

Cheddar and onion rye dough

This is a wonderful consideration for the winter season. It is soft and has a wonderful taste. Servings: 4 Cook time: 50 minutes Ingredients • 692 g bread flour • 216 g medium rye flour • 7 g instant dry yeast • 3 c. water • 23 g salt • 20 g sugar • 19 g molasses, un-sulfured • 3 tbsp. vegetable oil • 454 g cheddar cheese, grated • 454 g yellow onions, medium dice

Instructions: 1. Combine the flour and yeast. Mix the water, salt, sugar, molasses, and oil to the mixer and, at that point, including the flour and yeast. Whisk on low speed with the dough snare connection for 4 minutes and medium speed for 4 minutes. Include the cheddar and onions and mix at low speed for an extra 2 minutes. The mixture ought to be tight with substantial gluten improvement. Whisk to the exceptional phase of gluten development. 2. Bulk ferment the mixture until almost multiplied, 45 minutes. Crease tenderly. 3. Divide the dough into pieces of 1.81 kg each. Reshape the mixture into enormous rounds. Allow the dough to rest, covered, until loose, 15 to 20 minutes. 4. Divide each bit of dough into 36 pieces (50 g each) by hand or utilizing a dough divider. 5. Press each piece softly with your fingertips to flatten. Overlap the top edge of the battery down to the center of the dough, pressing softly with your fingers to mix the dough. Rotate the dough 90 degrees, overlap the money into equal parts, and utilize your hand's impact point to seal the two edges together. Cup the roll in your grasp and around the dough, applying delicate strain to make a tight, smooth ball. Spot on a parchment-lined sheet pan. 6. Proof, covered, until the dough springs back midway gradually to the touch yet doesn't crumple, around 45 minutes. 7. Score the rolls with a straight cut down the inside. 8. ProTeam a 425°F/218°C deck oven. Load the rolls into the oven and steam for 3 seconds. Heat until the rolls have a golden-brown crust and sound empty when thumped at the base, around 15 minutes. Vent during the last 3 minutes. Cool totally on racks.

Dark Chocolate Muffins

Awesome dense, moist, and fudgy. Such a description for the chocolate giving it an amazing taste. This is a great treat to enjoy at home. Servings: 6 muffins Cook time: 20 minutes Ingredients: • ¼ tsp. baking soda • 1 ¼ tsp. baking powder • 6 tbsp. cocoa powder, unsweetened • ¼ tsp. salt • ½ c. + 2 tbsp. white sugar • ½ c. buttermilk • 2 tbsp. unsalted butter, melted and cooled • 1 egg • 2 tbsp. oil • 1 tsp. espresso powder

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1 c. all-purpose flour ½ c. dark chocolate, roughly chopped

Instructions: 1. Preheat oven to 425F & line a muffin tin with six muffin liners. Set aside. 2. In a bowl, mix the dry ingredients. 3. In a med-sized bowl, mix the eggs, the buttermilk, butter, oil, espresso powder, and vanilla extract. Add in the dry mixture, then mix until just combined. Fold in the dark chocolate chunks. 4. Divide mixture evenly between muffin liners and bake for 4 mins. Then, lower the temp to 350F & bake for 15 minutes more. 5. Place on a cooling rack to cool. 6. Serve.

Chia, Spinach & Kale Muffins

It is a savory superfood that is rich in proteins. Your appetite will be enhanced the whole of the morning. It is good for your body repair and growth. Servings: 6 servings Cook time: 45 minutes Ingredients: • 3 ½ oz. sliced kale • 4 tbsp. olive oil • ¾ tsp. sea salt • 2 oz. baby spinach leaves • 1 small-sized bunch chives, chopped • 2 c. quinoa, cooked • 3 eggs, large • 1 tbsp. flax seeds or chia seeds • 2 c. almond meal

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2 smashed avocados 2 tbsp. lemon juice, fresh 1 handful microgreens or sprouts

Instructions: 1. Preheat oven to 360F. 2. Use oil and salt to massage leaves of kale for about three to four minutes, till they have softened. 3. Add the cooked quinoa, baby spinach, and chives. 4. Beat eggs in a separate bowl. Add chia seeds to that bowl. 5. Pour egg mixture over greens. Add almond meal, too. Mix till all is combined well. 6. Spoon batter into lined muffin tin cups. Bake for 35-40 minutes, till golden and cooked. 7. Add lime juice and 2 tbsp. Oil to smashed avocados. Pile over muffin tops. 8. Use micro herbs or sprouts to garnish. Serve.

Fruit and Fiber Muffins

This is a high-fiber and crunchy recipe. You can enjoy the tasty muffins as a dessert. Servings: 12 muffins Cook time: 20 minutes Ingredients: • 1 c. brown rice flour • ¼ c. brown rice cereal • ½ tsp. xanthan gum (optional) • 1½ tsp. baking powder • ¾ tsp. baking soda • 1 tsp. dried orange peel • ½ c. brown sugar • ½ c. raisins • ½ c. (2 kiwis) mashed kiwifruits • ½ c. shredded carrot

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½ c. chopped nuts 2 eggs ¼ c. milk or nondairy liquid 2 tbsp. vegetable oil

Instructions: 1. Preheat oven to 400°. 2. In a bowl, combine the xanthan gum (if used), cereal, flour, baking powder, soda, orange peel, and sugar. 3. Next, cover the raisins with boiling water and let soak while preparing the kiwifruit, carrots, and nuts. 4. In a bowl, beat the two eggs slightly. Add the milk & oil. Pour into the dry ingredients and stir until just blended. The batter will be lumpy. 5. Drain the raisins & add along with the kiwifruit, carrot, and nuts to the flour mixture. You should stir constantly until blended. Pour the batter into prepped muffin tins and bake for 15 to 18 minutes. Lastly, let sit for a few minutes in the tins to finish cooking before removing.

Chocolate Protein Muffins

These muffins are delicious and full of protein nutrients. The addition of chocolate adds more flavor to the recipe! Servings: 8 Cook time: 20 minutes Ingredients: • ½ c. dry quinoa • 2 tbsp. coconut oil • 1½ c. almond flour • ½ c. walnuts (chopped) • 2 large bananas • ½ c. applesauce • ¼ c. maple syrup • ½ c. zucchini (shredded) • 1 c. vegan protein powder (vanilla or chocolate flavor) • ½ tsp. vanilla extract

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½ tsp. nutmeg ½ c. vegan dark chocolate chips (alternatively use cacao powder) 5 tbsp. almond milk 2 tsp. baking powder ½ tsp. cinnamon ¼ tsp. salt ½ c. water (optional)

Instructions: 1. First, prepare the quinoa according to the recipe and set aside until ready to use. 2. Preheat the oven to 400°F / 200°C. 3. Line an 8-cup muffin pan with baking cups, spray with coconut oil and set aside. 4. In a bowl, mix the flour, cooked quinoa, nutmeg, walnuts, cinnamon, salt, and baking powder. 5. Take a second bowl and mash the bananas with a fork, and then combine the mashed bananas with the applesauce. 6. Stir in the vanilla, maple syrup, protein powder, and almond milk until all the ingredients are distributed evenly; if necessary, add the optional water. 7. Combine the separate mixtures into one large bowl. Stir until the batter is smooth and lumps have dissolved. 8. Finally, carefully fold in the shredded zucchini and chocolate chips. 9. Fill each of the muffin cups halfway. 10. Bake in the oven until the muffins are fluffy all the way through, for about 20 mins. 11. Remove from the oven & cool for at least 15 mins before serving or storing and enjoy!

White Chocolate Nutella Muffins

You can enjoy the wonderful, moist and soft muffins for a dessert or breakfast. The inclusion of chocolate makes them a wonderful treat! Servings: 6 muffins Cook time: 20 minutes Ingredients: • ¼ tsp. salt • 1 ½ tsp. baking powder • 1 c. + 2 tbsp. all-purpose flour • 6 tbsp. white sugar • 1 small egg • ½ c. buttermilk • 1 tsp. vanilla extract • 4 tbsp. vegetable oil • ½ c. white chocolate, chopped • ½ c. Nutella

Instructions: 1. First, preheat the oven to 425°F. Line a muffin pan with six liners. 2. In a bowl, mix the dry ingredients. 3. In a bowl, beat the egg, the buttermilk, oil, and vanilla extract until well combined. Add in the flour and sugar mixture and stir until just combined. Fold in the white chocolate and Nutella in swirls. 4. Divide batter between the liners. Bake for about 5 mins then lower the heat to 350°F and bake for 15 minutes more. 5. Position toward some cooling box. Serve.

Oreo Muffins

These are the delicious, fluffy and moist muffins. You can use them as a perfect snack, breakfast or dessert. Servings: 6 Cook time: 15 minutes Ingredients: • ¾ c. + 2 tbsp. all-purpose flour • 1 c. white sugar • ½ tbsp. baking powder • ¼ tsp. salt • 2 tbsp. unsalted butter, cut into small cubes • 1 small egg • ½ c. milk • 8 Oreos, chopped Instructions: 1. Preheat the oven to 400°F. Line a muffin pan with six liners.

2. In a bowl, combine the salt, flour, sugar, baking powder. Add in the butter with your hands or a pastry blender and mix until the mixture resembles crumbs. 3. Then, in a bowl, beat together the egg & milk until well combined. Add it to the flour mixture and mix until the crumbs are just moistened. Gently fold in the Oreos. 4. Spoon mixture evenly into the muffin liners & bake for 15 minutes or until a toothpick inserted comes out clean. Serve and enjoy!

Brown Sugar Oatmeal Muffins

Such delicious muffins. You can enjoy alongside a bowl of hot oatmeal. Servings: 12 muffins Cook time: 12 minutes Ingredients: • 1 ⅓ c. old-fashioned oats • 1 ⅓ c. buttermilk, slightly waned • 2 eggs, lightly beaten • ⅔ c. firmly packed light brown sugar • ⅔ c. butter, melted and cooled ⅓ cups flour • 1 tsp. salt • 1½ tsp. baking powder • ¼ tsp. baking soda Topping • ¼ c. flour • ¼ c. butter at room temperature

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2 tbsp. brown sugar

Instructions: 1. Preheat the oven to 400F. Prepare twelve-cup muffin tin. 2. Mix the oats & buttermilk and let stand for about 1 hour. Add the eggs, brown sugar, & butter to the oat mixture, stirring until combined. 3. Into a bowl, mix the flour, salt, baking powder, & baking soda. Add the flour mix to oat mixture, stirring just until blended. Fill each muffin cup ¾ full of the batter. 4. For the topping, combine the flour and butter, mixing until mealy in texture. Add the brown sugar. Sprinkle some topping on each muffin. 5. Bake the muffins for about 12 mins/ until done. 6. Serve.

Apple and Cinnamon Muffins

Apple and cinnamon in one recipe make the flavor to be wonderful. Such an easy recipe to prepare. Servings: 12 Cook time: 25 minutes Ingredients: • 1½ tsp. baking powder • 1 c. flour • 1 tbsp. ground cinnamon • A pinch salt • 2 large, tart eating apples • 3 medium eggs, at room temperature • Icing sugar, for dusting • 3 tbsp. buttermilk • ¼ c. light muscovado sugar • ¼ c. sunflower oil • ½ c. pecan pieces

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1 ½ c. caster sugar

Instructions: 1. First, preheat the oven to 400F & fill your 12-hole muffin tin with paper muffin cases. 2. Second, peel and quarter apples. Cut out cores and chop the flesh into chunks roughly the size of your little fingernail – Actually, they don’t need to be neat. Put into your bowl, sprinkle over the cinnamon. Toss thoroughly, so the chunks are well coated. Then, put it to one side for now. 3. Sift the salt, baking powder & flour into a bowl, then stir in the caster sugar & make a slight well in the center. Put the buttermilk, eggs, and sunflower oil in a jug. Then, beat together with your fork until well combined. 4. Next, pour the egg mixture in the well in the dry ingredients. Use your wooden spoon to mix everything. Add half of the cinnamon/apple mixture and stir well until evenly distributed. Save the rest of the apple mix for the topping. Then, spoon the bun mixture into your tin, dividing it evenly between the muffin cases to be about half full. 5. Add the pecan pieces and muscovado sugar to the remaining apple and cinnamon mixture and mix well. Gradually put this mixture on top of the buns, making sure they are evenly topped. Then, bake for 25 minutes approximately or until your buns feel firm when pressed in the center. 6. Next, transfer to your wire rack & leave to cool a little. Top with icing sugar & then serve warm or enjoy the next day at room temperature with cream cheese or butter.

Mini Tart Shells

They are impressive and amazing shortbread tarts. Simple and easy to prepare. Servings: 32 Cook time: 25 minutes Ingredients • ½ c. unsalted butter • ½ tsp. salt • 2 tsp. sugar • 1 ½ c. flour • ¼ c. sour cream Instructions: 1. Process the salt, sugar, flour, and butter in a food processor until it gets a crumbly texture. Then, add the sour cream. Process once more until the dough looks like its firm and clumped together. Take it out of the food processor, then make it into a ball. Allow mixture to rest for 5-7 minutes.

2. Preheat and set your oven to 350 F (175 C). 3. Roll out your dough on a floured, clean surface. Make them about 1/8-inch or about 1/4-inch thick. Take a scalloped cookie cutter and cut as many circles out of your dough as you can. 4. Place the circles into an ungreased tartlet pan. Push each ring with your finger so that they sag into the cups. 5. Now, take a tartlet tamper, dip it into flour, and firmly press it into each of the cups until they form perfect tartlet shapes. Set aside the tamper and proceed with the following step. 6. Using a fork, prick the bottom side of the tartlets. Then put the tartlet pan into the oven and bake for 12 to 14 minutes, or until it becomes light brown. 7. Your mini tart shells are now ready to use!

Homemade Apple Custard Pie

A creamy and delicious pie that is nice heaven in every bite! Servings: 10 Cook time: 1 hour 30 minutes Ingredients For the Filling • ½ c. butter, divided • 1 lb. green apple, peeled, cored, and thinly sliced • ½ tsp. cinnamon • ½ c. brown sugar • Buttermilk Custard • 1 c. white sugar • ¾ c. buttermilk • ¼ c. softened butter • 4 medium eggs • 1 tsp. vanilla extract

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2 tbsp. all-purpose flour

Streusel Topping • 3 tbsp. melted butter • ½ c. brown sugar • ½ tsp. cinnamon • 1 (9-inch) pie pastry crust or shell Instructions: 1. Preheat and set your oven to 300 F (150 C). 2. To make the apple filling, melt 1/4 cup of butter in a skillet over medium heat. 3. Next, add apples, 1/2 teaspoon of cinnamon, and 1/2 cup white sugar. Let it cook for 7-10 minutes, or until tender. Set aside for later. 4. For the buttermilk custard, combine the 1 ½ cups of white sugar with the 1/4 cup of softened butter in a bowl. With a whisk or fork, beat the mixture until it becomes creamy. 5. One at a time, add the eggs. Beat until the yellows liquefy, then add in the vanilla with the two tablespoons of flour. Beat once more, then add the buttermilk. Then, beat one final time until the mixture becomes smooth. 6. Put the pre-made crust into a 9x9-inch pie pan, prick it with a fork, then scoop the apple mixture onto it. Lastly, pour the buttermilk custard on top, making sure it covers the entire thing. 7. Set the pie into the preheated oven and bake for 30 minutes. 8. Meanwhile, make the streusel topping. Indeed, it's best to do this while the cake is baking. Combine 1/4 cup of brown sugar with 1/4 cup of white sugar, and 1/4 teaspoon of cinnamon in a bowl. 9. Add three tablespoons of butter and mix until crumbly. 10. After 30 minutes, remove the freshly baked pie from the oven and spread the streusel topping evenly over the custard. 11. Bake for an additional 25-30 minutes. Lastly, stick a toothpick or a knife into it, and if it comes out clean, then your pie is done!

Pumpkin and Caramel Pie

Feature a nice flavor that you will enjoy. You can prepare the recipe for a large number of people. Servings: 10 Cook time: 50 minutes Ingredients • 2 c. pumpkin puree • ¼ tsp. kosher salt • 1 tsp. ground cinnamon • ½ tsp. nutmeg • ½ tsp. ginger, grated • ½ tsp. allspice • ½ tsp. ground cardamom • 2 whole eggs • 1 can (397 g) sweetened condensed milk • 1 (10-inch) ready-made pie pastry crust • ½ c. dulce de leche or thick caramel sauce, warmed

Instructions: 1. Preheat and set your oven to 400 F (200 C). 2. Combine pumpkin, salt, cinnamon, nutmeg, ginger, and allspice in a medium saucepan over medium heat. Cook until pumpkin is heated through, then transfer into a mixing bowl and cool slightly. 3. Add the condensed milk and eggs to pumpkin, whisk until it becomes smooth. Pour mixture into the prepared pie crust; top with dulce de leche or caramel sauce, spreading to create an even layer. 4. Next, bake in the preheated oven for 15 minutes and reduce oven temperature to 350 F (175 C). Then, continue baking until a knife inserted comes out clean, about 30 to 35 minutes. 5. Allow the pumpkin pie to cool on a wire rack before cutting. 6. Serve and enjoy.

Easy Berry Cheese Pie

What could be more amazing and better as compared to strawberries? Servings: 8 Cook time: 2 hours 30 minutes Ingredients • 1 pre-made pastry crust • 1 lb. hulled strawberries • 2 tbsp. icing sugar • 2 tsp. vanilla extract • 2 tbsp. milk • 8 oz. cream cheese, softened Instructions: 1. Preheat and set your oven to 350 F (175 C). 2. Bake the pie crust in the oven until it is lightly browned, about 10-15 minutes. You must let it cool before you pour in the filling.

3. Using an electric mixer, mix the cream cheese, vanilla extract, milk, and sugar in a bowl. Pour and spread it on the pie crust with a spatula. 4. Arrange the berries on top of the cheese filling. If you want, you can slice the seeds so that there's more of it. 5. Chill for at least a couple of hours before serving. Cut into eight slices. 6. Serve and enjoy.

Lemon Meringue Pie

This is the BEST lemon meringue pie! You can prepare this when you need something impressive. Servings: 8 Cook time: 40 minutes Ingredients • 1 (9-inch) pre-made pastry crust • 2 lemons, zested and juiced • 3 tbsp. cornstarch • 2 tbsp. flour • 1 c. white sugar • 6 tbsp. white sugar • 4 egg whites • 4 egg yolks, beaten • ¼ tsp. salt • 1 ½ c. water • 2 tbsp. melted butter

Instructions 1. Preheat and set your oven to 350 F (175 C). 2. Bake the pre-made crust according to its package instructions. 3. Mix the 1 cup sugar, salt, cornstarch, and flour in a saucepan. Then, stir in the and lemon zest juice as well as the water. Cook it over medium-high heat. Make sure to stir frequently until your mixture comes to a boil. Add in butter. Mix well. 4. Next, put the egg yolks in a small bowl and stir in 1/2 cup of the sugar mixture. Whisk the egg yolks back into the remaining sugar mixture, then bring to a boil and continue cooking. Again, make sure you stir constantly. When it's thick, please remove it from heat and pour the filling into the baked crust. 5. Then, in a bowl, whip the egg whites until they become foamy. Add the sugar gradually and beat continuously until peaks form. Spread the meringue mixture all over the pie crust. 6. Bake for 10 minutes or until it the meringue reaches a golden-brown color. Cool then serve.

Homemade Raspberry Pie

Raspberry Pie is such an easy/simple berry pie recipe to prepare. Servings: 8 Cook time: 1 hour 30 minutes Ingredients • 4 c. raspberries • ½ c. water • ¼ c. cold water • 2 tbsp. cornstarch • 1 c. white sugar • 1 tbsp. lemon juice • 1 (9-inch) pre-made pastry crust, baked • Powdered sugar, for dusting Instructions: 1. Pour the 1/2 cup of water in a saucepan over medium heat. Stir in the one bowl of raspberries until softened. It should take about 5 minutes.

2. Next, in a bowl, mix the cornstarch with 1/4 cup of cold water. Stir until it's dissolved, then add it to the berries in the saucepan. Add the sugar and cook the raspberry mixture over medium heat. Make sure to stir it constantly. Once thickened—which should take about 3 minutes—stir in the lemon juice. Cool the raspberry sauce at room temperature. 3. The remaining 3 cups of raspberries will now go onto the pie crust. Fill in the pie crust then pour the raspberry sauce that we just made on top. Chill for at least 1 hour, then dust with powdered sugar. Cut into eight slices. 4. Serve and enjoy.

Homemade Plum Pie

It is a decorative and tasty pie. Servings: 10 Cook time: 1 hour and 30 minutes Ingredients For the Crust: • 3 c. flour • ¾ c. white sugar • 2 ½ tsp. baking powder • ¼ tsp. salt • 2/3 c. butter • 2 large eggs • 1 tsp. vanilla extract • 3 tbsp. milk • ½ tbsp. lemon zest • Powdered sugar, for dusting

For the Filling: • 3 c. plum, sliced and pitted • 1 c. white sugar • ¼ c. flour • 1 tsp. cinnamon • ½ tsp. nutmeg Instructions: 1. Preheat and set your oven to 350 F (175 C). 2. Combine 3 cups of flour with 3/4 cups of white sugar, the baking powder, and 1/8 teaspoon of salt. Mix them thoroughly then add in 2/3 cup of butter. Continue mixing with a pastry blender until it forms crumbs. 3. Add the eggs, milk, lemon zest, and vanilla extract. Mix everything until thoroughly mixed. Envelop with plastic wrap and refrigerate the dough. 4. To make the Filling: In a large bowl, mix the remaining sugar, flour, ground cinnamon, and nutmeg. Add the plums and then stir in gentle, swooping motions until everything is coated nicely. 5. Next, take the dough out of your fridge and roll it out into a flat sheet. You can now fit it into a pie pan. Cut the loose edges. 6. Then, pour the prepared filling into the crust and bake in the preheated oven for 45 to 50 minutes. Cool the plum pie on a wire rack. 7. Dust with powdered sugar before slicing. 8. Serve and enjoy.

Lemon Berry Pie

Enjoy the taste of mixed berries. Lemon Berry Pie is indeed perfect for a spring gathering. Servings: 8 Cook time: 1 hour 20 minutes Ingredients • 1 pre-made pastry crust (9-inch) • 2 tbsp. butter • ¾ c. white sugar • 2 tbsp. flour • 3 tbsp. lemon juice • 1 tbsp. lemon zest (grated) • 2 egg yolks • 2 egg whites • 1 c. milk • 1 c. mixed berries, about 150 g

Instructions: 1. Preheat and set your oven to 350 F (175 C). 2. Using an electric mixer, cream the butter and mix in the sugar, flour, lemon zest, and lemon juice. Beat in egg yolks and milk one at a time. 3. In a glass bowl, beat the egg whites until stiff peaks form. Fold in the lemon mixture and pour into the pie crust. Cover the entire pie with foil to keep it from browning. 4. Bake in the oven for like 45-50 minutes. Allow cooling before slicing. 5. Serve with mixed berries on top.

Easy Pear Pie

Such a wonderful pie with a unique taste. Prepare it at the comfort of your home and enjoy the wonderful treat. Servings: 8 Cook time: 1 hour 20 minutes Ingredients • 1 pre-made pastry crust (9-inch) • 1 puff pastry dough, about 8 oz. • 3 tbsp. flour • ¼ tsp. salt • 1 tsp. cinnamon • 1 tsp. lemon zest • 2 tbsp. butter • ½ c. white sugar • 2 tbsp. lemon juice • 5 c. pears, peeled, cored, and thinly sliced

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Powdered sugar, to serve

Instructions: 1. First, preheat your oven. Set it to 350 F (175 C). 2. Mix the flour, salt, sugar, cinnamon, and lemon zest in a mixing bowl. 3. Put the pear slices in layers on top of the crust, sprinkling with flour mixture on each sheet. Drizzle with lemon juice on top and dot with butter. 4. Moisten the rim of the crust by dipping your finger in a bowl of water and circling the crust. Roll out the puff pastry dough on top of the filling. Trim the edges then fold under the crust; press to seal. Then, flute the edges. Cut slits in the mixture to allow steam to escape. 5. Bake in the oven for 30-40 minutes. Cool on a wire rack. 6. Next, sprinkle some powdered sugar on top of the pie before serving. 7. Enjoy.

Conclusion Sincerely, thanks for making it to the end of this book. I hope you enjoyed reading all the instructions provided. The next step is undoubtedly to experiment with all the recipes and ensure you come up with brilliant pastry recipes. Good luck!

About the Author Angel Burns learned to cook when she worked in the local seafood restaurant near her home in Hyannis Port in Massachusetts as a teenager. The head chef took Angel under his wing and taught the young woman the tricks of the trade for cooking seafood. The skills she had learned at a young age helped her get accepted into Boston University’s Culinary Program where she also minored in business administration. Summers off from school meant working at the same restaurant but when Angel’s mentor and friend retired as head chef, she took over after graduation and created classic and new dishes that delighted the diners. The restaurant flourished under Angel’s culinary creativity and one customer developed more than an appreciation for Angel’s food. Several months after taking over the position, the young woman met her future husband at work and they have been inseparable ever since. They still live in Hyannis Port with their two children and a cocker spaniel named Buddy. Angel Burns turned her passion for cooking and her business acumen into a thriving e-book business. She has authored several successful books on cooking different types of dishes using simple ingredients for novices and experienced chefs alike. She is still head chef in Hyannis Port and says she will probably never leave!

Author's Afterthoughts

With so many books out there to choose from, I want to thank you for choosing this one and taking precious time out of your life to buy and read my work. Readers like you are the reason I take such passion in creating these books. It is with gratitude and humility that I express how honored I am to become a part of your life and I hope that you take the same pleasure in reading this book as I did in writing it. Can I ask one small favour? I ask that you write an honest and open review on Amazon of what you thought of the book. This will help other readers make an informed choice on whether to buy this book. My sincerest thanks, Angel Burns

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