Lady fingers go by a variety of names: ladyfingers (one word), cat’s tongue, and langue de chat (French for cat’s tongue). They are a plain cookie that can be used for lining dessert molds and can handle soaking up liquids without simply falling apart. They can be purchased from gourmet shops, but just as easily …
My perfect pie crust recipe is the one pie crust recipe I use most frequently. It makes a big batch, rolls out easily, and is practically foolproof. There are lots of different versions out there for a ‘perfect pie crust’ and most generally have the same ingredients: flour, fat, an egg, an acid, and a …
The chocolate themed cookbook from 1909, Chocolate and Cocoa Recipes, by Miss Parloa has many great recipes all revolving around chocolate products such as chocolate blocks, cocoa powder, baker’s chocolate squares, and German sweet chocolate. The book also contains Home Made Candy Recipes by Mrs. Janet McKenzie Hill, and was produced ‘Compliments of Walter Baker …
Think angel food cake is a recent invention? Angel food cake has been around a very long time, and the author of The American Pastry Cook, Jessup Whitehead, goes into detail about its origins way back in 1894, and makes you appreciate this gem of a cake. His tips, which are still put to use …
Blue food coloring came from indigo, or from Prussian Blue. Prussian blue originated in the early 1700’s, and the name is said to have come from the actual dye used to color the Prussian military uniforms. (Prussian Blue has been approved to help rid the body of radioactive contaminants, but the CDC has noted that …
Of all the food colorings that were produced, red is the most unusual for me. When I think of red food coloring I think of a red velvet cake, sweet hummingbird food, and Valentine’s day treats. I don’t think of insects. Cochineal is the red coloring produced from the manufacture or process of the Cochineal …
Saffron is used to both flavor and color a dish. Yellow food coloring is easily made through the use of saffron, and different shades of yellow uses different strength, or a mixture of saffron and other other colors. These authentic food color recipes come from The Complete Confectioner, Pastry-Cook and Baker, first issue published in …
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