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Cut Out Cookies Using the Wax Paper Technique

Modified: Jul 25, 2025 · Published: Mar 12, 2020 by Helen S Fletcher · This post may contain affiliate links · 20 Comments

These Murbteig cookies were cut out using the wax paper technique — Murbteig Cookies

Cut out cookies are always the most time consuming to make but they are most often, the prettiest. They can be challenging depending upon the dough used and how the cookies are rolled and cut. But they needn't be if you use the technique below.

I have seen a variety of methods to roll out these cookies. Flouring the work surface is always present but this method, especially if a lot of flour is used, is something I don't do. The unincorporated flour stays on the bottom of the cookie when baked. Additionally, if the cookie dough is soft, it can be problematic to get the cookies onto the baking sheet without distorting the shapes.

Parchment Paper

Rolling dough between parchment paper is recommended a lot on the internet. While I couldn't bake without this kitchen staple, I never use it for rolling cut out cookies. Parchment paper is a chemically treated, cellulose-based paper that is non-stick making it perfect for lining baking sheets and pans for easy removal. It's a durable paper that is heat and water-resistant. It also used for the French cooking technique called "en papilliote" where food is enclosed in parchment and baked. The term "en papilliote" means to cook in paper.

But I don't use it for cut out cookies. I find the very strength and thickness of the paper and the fact it is not translucent makes it difficult to roll the cookies without excessive wrinkling of the bottom sheet or being able to see how the rolling is going.

Parchment paper can be found in grocery stores in rolls. Kitchen shops and the internet also sell it cut in half sheets and various size parchment circles used to line cake pans.

Plastic Bags or Plastic Wrap

The problem with plastic bags is they are usually too small to be effective. The problem with plastic wrap is it is hard to get it and keep it straight without severe wrinkling.

Wax Paper

So that brings us to wax paper. Wax paper is coated with a very thin layer of paraffin. It is water-resistant, but not heat-proof, so it should never be used as a liner for baking sheets and pans. But it is the perfect vehicle for rolling the dough for cut out cookies because it is translucent and flexible. Placing the dough between two sheets of wax paper enables you to see what is going on when you are rolling. Is one side too thick or one end to thin?

In addition, because the paper is thin and flexible, running your hand over the top piece of paper allows you to feel for thick or thin spots and correct them. But there is a definite technique for the perfect cut out cookies.

The same pieces of paper can be used as long as there are no tears in it. If it is wrinkled when itis turned over, just smooth out the wrinkles whe the paper is replaced over the dough. If there are, the paper needs to be replaced.

One thing that can happen when rolling between paper, is the dough stalls and refuses to move out when rolling. The chances of that happening are reduced if the steps below are followed.

One of the other things I find wax paper is perfect for rolling dough to a certain size or shape. Simply draw a pattern on the wax paper, preferably with a heavy marker such as a black sharpie. Keep this side of the paper up so it doesn't touch the dough. You can now see where you need to roll to keep it within that shape.

Wax paper can be found on the shelves of grocery stores. It comes in a roll.

1. Divide the dough into several portions. it is easier to roll smaller pieces of dough than to try to get it done all at once.

2. Tear off two large pieces of wax paper. I usually use about 18" to 20" pieces. It is better to have too much than too little. Position the paper so the long side is vertical or going away from you.

3. Place the dough on the bottom piece of paper.

4. Place the top piece of paper on the dough. Flatten the dough with either the rolling pin or the palm of your hand.

5. Roll the dough from the center away from you. Turn the paper around so the unrolled portion is nearest you.

6. Roll away from you again. Roll side to side also.

7. Carefully remove the top piece of wax paper by keeping it very close to the dough. If the paper is pulled straight up, the dough can stick to it especially if it is soft and tear away. Keeping the paper close helps alleviate this.

8. Note the wrinkled dough. It can be much worse than this if the dough is soft. Replace the paper, making sure it is smooth.

9. Flip the dough over keeping it between the wax paper. Remove the paper as above. Replace the paper smoothing out any wrinkles it may have. Roll the dough out from the ends and sides.

10. Repeat removing the top paper, replacing it flipping the dough, removing the bottom paper, replacing it and smoothing out any wrinkles every 3 or 4 times you roll the dough or if the dough stalls and won't move out anymore. Roll to the desired thickness.

Wax Paper Technique for Perfect Cut Out Cookies

The cookie dough should be of rolling consistency. If it has been refrigerated and is very hard, rest it at room temperature until it is firm, but not hard. Should it be really soft, refrigerate to firm it up. If at any point, the dough becomes overly soft, refrigerate or freeze it, on the paper, briefly to firm it up.

I have numbered the steps to make it easy to follow. Don't be put off by the number. They go very fast and having done it a couple of times, it will become second nature and go quickly. Writing this post made me think about what I was doing, but in reality, it's very simple.

1. If using multiple cutters, place them as close together as possible, touching is best. If using a single cutter, place it as close as possible to the previous cutter to get the maximum amount of cut out cookies.

2. Place the paper, with the cut out cookies, on a baking sheet and freeze hard. This only takes a few minutes.

3. When frozen, push the cookies up using the bottom piece of paper. They will pop right out. If they soften too much at any point, freeze them again.

4. Place them on a parchment-lined baking sheet as you remove them and bake as directed. I usually let mine soften a bit before baking especially if finishing with sanding sugar to make sure it sticks. They can also be baked directly from the freezer by adding a few minutes to the baking time called for in the recipe.

5. Combine all the scraps from the first roll-outs. Follow the above steps for more cookies.

A good example of cut out cookies on my blog is the Tropical Shortbread Cookies. I have since used the frozen cookie method of transferring them to the baking sheets.

If you have never used this technique, I hope you do. If you have used parchement before, I encourage you to try wax paper. I think you will find it much easier.

Irresistible French Beignets - A Weekend Treat

Modified: Aug 25, 2025 · Published: Mar 6, 2020 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

French Beignets have often seemed out of reach for the home baker but nothing could be further from the truth. These are amazingly easy and a special treat on weekends when time is more available for most of us.

The most famous French Beignets can be found at Café de Monde in New Orleans. They serve a plateful with coffee, café au lait or chicory coffee if you are among the stout-hearted. When we visited New Orleans, years and years ago, my daily treat was to stop by the café for this irresistible treat.

This recipe is an adaptation of one from Chef Billy Parisi. The dough is so easy to make and even easier to shape. I just patted mine out without rolling after which I popped them in the oil fry briefly. While most people recommend a lot of oil to deep fry, I have found shallow frying, where not so much oil is used, is just as good. Since I don't fry a lot, I hate to waste a lot of oil. As long as the French beignets will float in the oil, that is enough. Usually about ¾".

There isn't anything special about this recipe, I'll bet you have the ingredients on hand. This is such a special treat on a lazy Saturday or Sunday. I used to buy the Café du Monde French beignet mix when my boys were at home. We always had a special brunch on Sundays. I would have loved to have had this recipe then.

Be sure to use a thermometer to make sure the oil is at 350°F and no higher so the beignets cook all the way through.

One last thing

This recipe makes a lot and it isn't easy to cut down. Although I didn't try it because I thought of it after frying these, I think you could freeze the cut French beignets, thaw them just to the point of room temperature and pop them in the oil. That way if you can't figure out what to do with 24 to 36 they can be thawed and fried on the spur of the moment. If anyone does this, please let us know how it turns out. Don't fry them frozen because the temperature of the oil will fall dramatically.

French Beignets

1 cup warm water (95° to 100°F is about right)
2 ¼ teaspoons active dry yeast (1 package, 7 grams or ¼ ounce)
⅓ cup + 1 tablespoon granulated sugar (80 grams total, scant 3 ounces)
⅔ cup milk*
1 large egg + 1 yolk
3 tablespoons unsalted butter, melted (45 grams or 1 ½ ounces)
1 ½ teaspoon salt
4 ⅓ cups all-purpose flour (630 grams or 22 ounces)
Canola oil or vegetable oil for frying, as needed
Powdered sugar, as needed

*I used 2% milk, but whole milk will work as well.

Place the warm water in the bowl of a stand mixer. Sprinkle the yeast over the water. Add 1 tablespoon of the measured sugar and whisk all together. Let it for about 10 minutes until it is very bubbly on top. Whisk the mixture.

When the yeast is activated, add the remaining sugar, milk, eggs, and butter. Whisk all together.

Place the bowl on the mixer fitted with a dough hook if available. Add the flour, then the salt. Mix on low until the dough comes away from the side of the bowl, although it will still be attached to the bottom. That is fine.

Dough for French Beignets finished in mixer

Once it comes together, continue beating for about 2 minutes to knead it. I stop my mixer at 2 minutes to scrape the dough at the top of the dough hook down into the rest of the dough because it never gets mixed in well if you don't. Continue mixing for another minute or so.

Cover the dough, mark the time, and let it rise until doubled or a bit more. I transferred my dough to a glass bowl so you could more easily see it. You don't have to, just cover the top of the mixing bowl.

While the dough is rising, prepare the frying station. Place the oil in the pan but do not turn the heat on yet. Place a couple of layers of paper towels on a baking sheet. Prepare a second sheet in the same way. Sift powdered sugar into a large bowl.

After the dough has risen, turn it out onto a floured surface. At this point, put about ¾" oil into a heavy pan with high sides such as a Dutch oven. Place it over low heat to start coming to 350°F. If it reaches that point before you are finished cutting the beignets out, remove it from the heat. Do not let it get hotter.

French Beignet dough cut with pizza cutter

Just pat the dough out with your hands to ½" thick. Cut it into squares the size you want. A pizza cutter works really well here.

Frying the French Beignets

Return the oil to 350°F if it isn't there.

Place the beignets, by batches, in the oil carefully so they don't touch. Fry for about 1 ½ minutes per side until deeply golden brown. Don't under fry or they will be raw in the middle. If they are browning too quickly, reduce the heat slightly but keep it close to 350°F.

Remove the French beignets with tongs or a slotted spoon and place them on paper towels.

Add more beignets to the oil.

While the next batch is frying, pop the beignets, while hot, into the powdered sugar, shake off the excess and place them in the second baking sheet on paper towels.

Continue in this manner until all are fried. When they are all done and just warm, pop them back into the powdered sugar again because the first sugar will have been somewhat absorbed as you can see.

These should be served warm. They are best the same day but can be warmed for 10 to 15 seconds in a microwave or for a couple of minutes in a 350°F oven.

Special Note: See the last paragraph of the article for a note about freezing them.

If you liked this recipe, you might want to look at these:

Stuffed Cinnamon French Toast with Orange Sauce

Cream Biscuits

Fresh as a Daisy Doughnuts
Scones with Cranberry Strawberry Ja
Fall Muffins
Bacon and Cheddar Cheese Popovers

Food Processor Tips When Baking

Modified: Jul 25, 2025 · Published: Feb 26, 2020 by Helen S Fletcher · This post may contain affiliate links · 26 Comments

A food processor has played an important part in my life shortly after I decided that food, particularly baking and pastry, would be my life's interest and profession. Very early on in my career, I became a consultant to Cuisinart when it was being introduced to American kitchens.

Carl G. Sontheimer brought the first food processor over from France where it was a tool used by professionals in restaurants. He saw the great potential it had for the home cook and developed his prototype in the garage of his home. The rest, as they say, is history. The original Robo Coupe of France became Cuisinart of America. As Cuisinart grew into a company of home kitchen equipment, it also produced an amazing magazine, "The Pleasures of Cooking". I refer to it as the National Geographic of cooking magazines. It had no advertising, large, beautifully shot photos including how-to photos and, of course, featured recipes using the Cuisinart.

At the time, I was writing for food magazines. I developed my recipe for Croissant cutting the time from days to hours with astounding results. I submitted an article to Cuisinart for their consideration. They not only bought the article but invited me as their guest to a large, prestigious food show in San Francisco to demonstrate my recipe. It was an amazing time. As a result of those few days, Carl invited me to spend time in their test kitchen. A few days became two weeks. After that, I became a consultant to the company.

When I surfed the net looking at what others were saying about this valuable piece of equipment, what I found was everyone made nut-butters, hummus, pesto, mayonnaise, pureed everything and chopped meat. But all too often, the articles used the stainless steel or "S" blade, ignoring the slicing and shredding blades. While these additional blades are not used much at all in baking, there are a ton of uses in cooking. But this is a baking blog.

Many different food processors

When I worked with Cuisinart there was one food processor. It didn't take long for another to come along and then another, etc.etc. Today there are many different brands as well as sizes. Because I use a 14 cup Custom Cuisinart, that is the one I am going to talk about. However, much of this information can be used no matter the machine.

There are also mini processors but they don't have the functionality that the large ones have. I use one for some personal spice blends I make because really small amounts don't work in a processor.

What Comes with the Food Processor

Most processors come with a bowl, top, sleeve, and pusher. A shredding blade, as well as a slicing blade, and a stem on which to place them, is also included. Some include a plastic blade as well.

Blades for Using a Food Processor When Baking

The "S" blade, sometimes referred to as a knife blade because of its ability to cut like a knife is the most used blade. It chops, purees, mixes and is the most used attachment. It's extraordinarily fast and extraordinarily sharp. This blade is used to make sauces, vinaigrettes, mayonnaise as well as salsa's, the aforementioned hummus, pesto, nut-butters, and chopping.

Shredding Disc for Using a Food Processor for Baking

The shredding disc is attached by a stem. It sits at the top of the bowl. It makes quick work of shredding vegetables and can be used wherever a grater is needed. It's great for shredding firm cheese as long as they are cold or partially frozen.

The slicing disc is also attached by a stem and sits at the top of the bowl. It slices veggies as well as some cheese and meat.

The plastic blade, that looks like the ends of the "S" blade has been cut off is supposed to be used for kneading yeast dough. I don't use this one since I don't see any difference if I use the "S" blade to mix and knead the dough.

Hard plastic spatula for Using a Food Processor for Baking

Hard Plastic Spatula. It's important to use this spatula when scraping down the sides. Do not use a softer rubber or plastic spatula as the blade will cut into these.

Cleaning Tool

This tool is used to clean the inside of the S blade or the plastic dough blade. When you turn the blade over, you will see a lot of food gets trapped. By inserting this tool, the food can easily be removed and the inside of the blade kept clean.

Useful Tips for using the Food Processor

This model Cuisinart has an on, and an off/ pulse mode. Each of these has its uses.

On mode is used when pureeing, and mixing. This mode keeps the machine running continuously and only stops when off is pressed. If pureeing, it should be run continuously until the desired smoothness is obtained. Depending upon what you are pureeing, it may never be quite as smooth as a blender. Mixing is another thing completely. If using a processor other than this one, check your manual for how much the bowl will hold.

Off/Pulse turns the machine off or allows you to pulse items to control the chopping or the action in the bowl. For instance, if it is being used to chop items, you can control the size by how long you pulse, for a short time or longer, which will vary depending upon the size you want and the item being chopped. Pulsing also helps distribute the ingredients before they form a mass that is too heavy to respond to pulsing.

All parts of the processor, except the base, can be cleaned in the dishwasher. (I am speaking of the Cuisinart here). Be sure to place the "S" blade bottom down so the water can penetrate inside the blade to clean it. I protect the blade so no one gets accidentally cut by placing the sleeve over the blade when washing in the machine. It also holds it in place so it can't move around.

Stalling – If the machine stalls at any point, turn it off immediately. Do not try to keep using is since this will burn out the motor. Just turn it off, let it rest briefly and then resume whatever you were doing.

Keeping the S blade from falling out when you are emptying the bowl is easy. Hold the bowl with the blade in it in either hand. Place the middle finger of your hand into the shaft of the blade from the bottom and hold it in place. The bowl can now be turned upside down and the blade won't fall out.

Cleaning food off the Blade - This is especially helpful with some dough, batters, or thicker mixtures. When the contents of the bowl have been emptied, there is always some left on, under and around the blade as well as the bowl. It can be a lot or a little, depending upon what it was used for. By putting the blade back in the processor if it was taken out, or just returning the bowl with the blade to the base just pulse it two or 3 times and the centrifugal force will fling the remains to the side of the bowl. Just remove the now clean blade, and scrape out the remainder.

Food on and around the blade.

The blade has been cleaned by pulsing it several times.

The blade has been removed and the bowl scraped out.

Clean processor bowl for Using a Food Processor When Baking

Replacing the S blade – If a lot of hard products such as parmesan, ice, nuts, or anything hard is chopped a lot using the S blade, it can become dull. The blades can't be sharpened but new blades can be purchased, at least with the Cuisinart. While the base of a processor will last almost forever, the blade will not.

Overloading the machine- My work bowl is marked with a line to show me the maximum amount of liquid the bowl will hold. If yours isn't, make sure the ingredients don't go over the top of the blade. Too much liquid in the bowl will cause it to leak out through the shaft making a mess you don't want to have to clean up.

Specific Notes on using Ingredients

Bread - I use the food processor to make yeast bread, both sweet and savory. Although I have heard a lot of reasons for not using the "S" blade for bread, I disagree and have been using it for both the mixing and kneading since I've had one. The plastic blade with the cut off ends is included for making bread but doesn't do the job. I initially mix the ingredients and then process for 30 seconds to knead using the "S" blade. Some doughs will ball up and go around and around in the bowl when kneading them. Others that are softer or more like batter will not ball up but can be kneaded for 30 seconds also. Because of the high speed of the food processor, the bread will be kneaded in much less time than the normal 3 to 4 minutes in a mixer.

60 Second Brioche

Wine and Cheese Baguettes

Brioche finished in the processor.

Wine and Cheese Bread finished and balled up.

Butter should be refrigerator cold or frozen if cutting into flour unless otherwise instructed. Room temperature or softened butter will not yield the same results. Cold or frozen butter is necessary for pie crusts or laminated dough where it is left in larger pieces, but it also can be cut in so finely it is indistinguishable when using for other dough that is usually creamed such as shortbreads, press in crusts, cakes, etc.

Croissant

Cakes – Generally I prefer to make cakes in a mixer. However, there are exceptions.
Orange Almond Teacake.

Cheesecakes - I used to make my cheesecakes in a mixer, but the processor beats any other method. They are creamy beyond imagination and so, so easy to make.
Sour Cream Cheese Cake
Unbelievable Cheese Cake Update

Cold ingredients – should be used unless otherwise specified. This includes cold or frozen butter and cold water when making yeast doughs. The processor creates heat when continuously run. Consequently, room temperature butter makes for pasty pie crusts or laminated dough. When making bread, cold water should be used since the bread will heat up when mixing. If warm water is used in the beginning, it can overheat the bread causing it to rise too fast and change the texture when finished.

Cutting butter into flour becomes super easy when using a food processor. The butter should be cold or frozen depending upon the recipe and cut into small pieces. It is then pulsed into the desired size, larger, irregular chunks for laminated dough, pie crusts or pate brisee or it can be cut in until it is indistinguishable such as making shortbread cookies or Updated Lemon Bars. (see Pie and Pastry crusts below)

Murbteig is a very special German cookie.
Updated Lemon Bars

Flour in Bowl.Butter in the bowl.

Butter cut in.

Grinding Grain - I use my processor to grind oatmeal to a powder when making gluten-free recipes.

Nuts – The one thing that I believe processors don't do well is chop nuts. However, if you do want to chop them then toast them first. Cool them completely. Chop small batches at a time, pulsing in 1second bursts. Empty the bowl into a strainer to sift out the really fine powdery nuts if using for decoration. Nut-butters – toast the nuts, cool and place in the food processor. Process continuously, stopping to scrape down the sides until they are pureed. Any nut will do. If the nut butter is too thick, add a bit of vegetable oil along with honey, sweetener or sugar if desired. Another option is to shred the nuts using the shredding blade. Simply pack them in the feed tube and, with the machine on, push them through in one fell swoop.

However, if you are chopping nuts to a fine powder, the processor is your tool. In this case, add some of the flour or sugar from the measured amounts in the recipe to keep the nuts from turning into a paste. If no flour or sugar is being used, pulse the nuts to break them up into really small pieces and then pulse them to the desired fineness.

Tropical Shortbreads

Pie and Pastry Crusts are really easy to make in a processor. The cold butter is cut into the flour followed by the liquid being poured down the feed tube or simply over the ingredients in the bowl. The key is to not let the mixture ball up. Keep it loose and bring it together after it has been removed from the processor.

American Pie Crust Tutorial
Peach Pizza featuring the French crust Pate Brisee

The liquid in the butter/flour mixture.

Pulsed to form large crumbs.

Poured onto the work surface.

Pushed together.

Shaped into a round.

Redistribute the contents and scraping down. Redistributing the contents of the processor is sometimes necessary for even mixing. If it is liquid, stir it. A heavy dough, such as bread or cookies should be torn apart in 3 or 4 pieces and placed around the blade in a circle and processed again. This also works if the ingredients don't move anymore while processing.

The bowl of a food processor should be scraped down just as when using a mixer.

Superfine sugar – When making meringues, angel food cake, or anywhere where the sugar needs to dissolve completely, superfine sugar should be used. It can easily be made by taking regular granulated sugar and processing it briefly. This works great and is easily done. I keep a jar of superfine sugar in my pantry so I don't have to do it every time I need some. If you have leftover vanilla bean pods bury them in the sugar for a wonderfully scented vanilla sugar.

Whipped Cream – technically the food processor whips cream but it is much denser than whipped cream in a mixer because it can't aerate mixtures as can a mixer. It can mix, chop, and puree, but it can't whip. Pour 1 ½ cup heavy cream in the bowl of the processor. Add ⅓ cup powdered sugar (45 grams or 1 ½ ounces) and 1 teaspoon vanilla which is optional. Process to the desired peaks. However, be very careful not to overprocess or you will have sweetened butter.

Cream and sugar in the bowl.

Whipped to soft peaks.

Cream beaten to soft peaks on a spoon.

Stiffly whipped cream.

Stiff cream on a spoon.

Sky High Salted Caramel Chocolate Pie

Modified: Jun 15, 2026 · Published: Feb 19, 2020 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

This Sky High Salted Caramel Chocolate Pie is a make-ahead, no-bake chocolate pie. It's super easy with intensely deep, layered flavors of coffee and brandy which enhance the chocolate. It can be frozen in part or as a finished dessert. The really neat thing about this pie is that, when cut, it forms its own sauce as the salted caramel layer slowly oozes out to form a puddle around the base.

A slice of Sky High Chocolate Pies sits on an orange and white plate.

I used a meringue on this pie instead of whipped cream which is good but the meringue allows the chocolate to come through better. My one tip here is to use baker's sugar or superfine sugar. It's hard to find in grocery stores but can be easily made at home - see my post Sugar-The Sweetest Part of Baking. I usually keep a jar of this fine sugar just for meringues or when beating sugar into egg whites, such as an Angel Food cake. It dissolves into the egg whites faster and easier.

The salted caramel can be omitted from this chocolate pie if you want to simplify it, but I highly suggest using it. It brings a sophistication to an otherwise basic dessert.

Salted Caramel Sauce

Using the measurements below, please see the how-to photos for caramel sauce.

⅓ cup water
1 ½ cup sugar (300 grams or 10 ½ ounces)
¼ cup light corn syrup
¾ cup 40% or heavy cream
¼ cup unsalted butter (30 grams or 1 ounce)
1 teaspoon fine sea salt, or to taste
1 tablespoon vanilla

In a heavy saucepan that is at least 4 times as big as the ingredients, place the water, sugar and corn syrup. Bring to a boil, stirring until it comes to a boil. Wash down the sides with a brush dipped in cold water. Boil until it becomes a deep golden color.

Remove from the heat immediately and add the cream very carefully as it will boil up furiously. If the cream clumps up, put the pan over the heat again and heat over low, stirring constantly, until it is smooth. Stir in the butter, salt, and vanilla. Pour into the filling and refrigerate to set.

Note: This can be made ahead and held at room temperature several days or refrigerated for 10 days or so. Before using, microwave it or heat it over very low heat to soften it so it will spread smoothly over the crust.

Chocolate Crumb Crust

1 ⅓ cups graham cracker crumbs (buy them in crumbs or run the crackers through a food processor) (170 grams or 6 ounces)
¼ cup cocoa (22 grams or 1 scant ounce)*
½ cup unsifted powdered sugar (65 grams or 1 ¾ ounces)
1 stick unsalted butter, melted (114 grams or 4 ounces)
*Either plain or Dutch cocoa can be used.

Spray a 9" standard pie pan with non-stick spray. Set aside

Sift the cocoa and powdered sugar into a medium-size bowl.

Add the crumbs and mix together.

Crumbs in pie pan for Chocolate Salted Caramel Pie

Add butter and toss with a fork until crumbs are completely coated.

Crumbs pushed to the edges of the pie pan

Pour the crumbs into the center of the pie pan. Even it out.

Push about ⅔ of the crumbs to the edges of the pan. Press them evenly against the sides extending the sides about ½" above the edge of the pie pan.

Using a dry measure as an assist, spread the remaining crumbs evenly over the bottom and press them in. Set aside.

Chocolate Pie Filling

3 tablespoons cream
½ teaspoon coffee
2 tablespoons butter (30 grams or 1 ounce)
½ cup sugar (100 grams or 3 ½ ounces)
5 ounces semisweet chocolate (140 grams)
2 tablespoons brandy
⅔ cup cream

In a small saucepan, combine the 3 tablespoons of cream, coffee, butter, and sugar. Heat until the butter is melted.

Wash the sides of the pan down with cold water. Bring to a simmer. Remove from the heat.

Add the chocolate, stirring until it is melted and smooth.

Add the brandy and pour it into a large bowl so it can cool to lukewarm.

Transfer to a bowl to cool.

Cover directly with film to prevent a skin from forming.

In the meantime, whip the cream just to very soft peaks. Fold it in by thirds until smooth.

Fold it in by thirds until smooth.

Pour into the pie shell and refrigerate until firm.

Meringue

6 egg whites from above (200 grams or 7 ounces)
¾ teaspoon cream of tarter
1 cup sugar (200 grams or 7 ounces)

There are two ways of browning the meringue. If you are using the oven place the oven rack to the most bottom rung. Preheat the oven to broil. Otherwise use a blow torch.

Place the egg whites, cream of tartar and all of the sugar in a mixing bowl. Beat until soft peaks begin to form. Beat to really stiff peaks.

Meringue piped on for Sky High Chocolate Pie

Place the meringue in a piping bag fitted with a #8 or 9 open star tip and pipe the meringue onto the chocolate filling starting at the inside edge of the crust. Then pipe in concentric circles upward towards the middle. Pipe more meringue on top of the already piped meringue until it is all used. Alternately, just spoon it on.

Smooth out the meringue using a metal spatula.

If browning in the oven, place the pie on a rimmed baking sheet and into the oven for about 1 minute and 15 seconds or until lightly browned. Watch it carefully as the top-most meringue can burn quickly.

If using a blow torch, which I did, hold it about 6 inches away and move it back and forth until it browns the meringue. Turn the Sky High Salted Caramel Chocolate Pie and continue browning the meringue. Refrigerate several hours before cutting.

Cutting the Pie

To easily cut the pie, warm the edge of the pie pan with a hair blower on high. Warming the crust slightly will help it come out neatly. One other thing, run your knife under really hot water, shake it off and cut through the meringue. As you can see above, the meringue cuts really smoothly.

Serving the Sky High Chocolate Pie

One last thought. This is very rich so it will easily serve 10 to 12.

Note:

This Sky High Salted Caramel Chocolate Pie can be assembled and frozen for a month. The pie can also be frozen without the meringue if desired. Thaw in the refrigerator to serve.

Raspberry Mascarpone Tarte Tropezienne

Modified: Apr 23, 2026 · Published: Feb 6, 2020 by Helen S Fletcher · This post may contain affiliate links · 9 Comments

There's a marvelous story about how Tarte Tropezienne came about as told by Dorie Greenspan. It's worth the read and I encourage you to take a look. However, I don't use her recipe. I use my Sixty Second Brioche which goes together so much faster without burning out the motor of your mixer. [Read more...]

Zuccotto - Italy's Secret Dessert

Modified: Apr 30, 2026 · Published: Jan 29, 2020 by Helen S Fletcher · This post may contain affiliate links · 21 Comments

Zuccotto has everything going for it so I'm not sure why it isn't up there in the ranks of famous Italian desserts. But I have rarely come across it. Not exactly a cake, although it includes sponge cake, not exactly not a cake so we'll settle on dessert.

My first attempt at Zuccotto left me unimpressed. Perhaps because I am not a fan of ricotta cheese. Adding whipped cream and mascarpone simply made three neutral flavors predominant. So I went about using the flavors of Italy - amaretto, hazelnuts, cherries, candied orange, cinnamon, and chocolate to amp up the flavor and give it a lot of character. As with many European desserts, this is not overly sweet. [Read more...]

A Make Ahead Chili Party for the Super Bowl

Modified: Jul 3, 2025 · Published: Jan 22, 2020 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

Bowls of Black Bean Chili, White Chicken Chili, Killer Chili with bread

Chili is as American as food gets. Everyone seems to have their favorite recipe. Below are three of my favorites. We sold these at the take out and each had their fans.

This is a perfect Super Bowl Party because you can actually enjoy the game yourself since most of this can be prepared in advance – like made and stored in the freezer for four to six weeks or the refrigerator for days.

The best thing about all of these chilies is they don't take a lot of cooking but are full of flavor. Speaking of flavor, while the recipe is called chile, it is cumin that makes it taste like chili. So if the chili doesn't taste enough like chili, add more cumin and or salt but slowly.

The Killer Chili which includes beef was a combination of recipes that I originally came up with for a long-ago Super Bowl. We served it over one pound baked potatoes. The dark beer is an important ingredient. For this batch, I used the leftover Guinness Stout, which I froze, from the Gingerbread with Orange Sauce but any dark ale or beer can be used.

For the lighter palate, White Chicken Chili is just the thing. It can be as light or as heavy as you want, depending upon the toppings. To make this super-fast, use a rotisserie chicken.

The final offering is a vegetarian Black Bean Chili. It's really hard to tell it is meatless. It is low fat, high protein, perfect for non-meat eaters.

Be sure to offer plenty of toppings and bread. Then finish with cookies and brownies.

KILLER CHILI

2 tablespoons vegetable oil
8 ounces yellow onions, coarsely chopped
1 pound ground chuck
1 teaspoon black pepper
6 ounces tomato paste
2 teaspoons minced garlic
3 tablespoons cumin
3 tablespoons chili powder (used medium)
1 teaspoon salt
1 tablespoon dried oregano
1 tablespoon dried basil
1 - 14 ounce can tomato sauce
1 pound petite diced tomatoes and juice
1- 12 ounces dark beer
1 cup water
4 ounce can chopped green chilies
1 – 16 ounce can chili hot beans, with liquid

Heat oil and cook onions over low heat until tender and translucent. Do not brown. Cook ground chuck completely in as many pans as necessary until well browned. Drain off as much fat as possible by placing in colanders.

Transfer the onions and the cooked beef into a large stockpot. Add the remaining ingredients, except the beans. Bring to a boil and simmer for 30 minutes. Stir often to prevent burning.

Add the beans and simmer for another 15 minutes. Correct the seasonings to your taste.

WHITE CHICKEN CHILI

1 medium onion, chopped
1 tablespoon oil
2 cloves garlic, minced
1 teaspoon ground cumin
⅛ teaspoon cayenne pepper
½ teaspoon oregano
4 ounces (225 grams) green chilis
2 cups chicken stock
1 to 2 cans white beans, drained and rinsed
1 pound cooked chicken, cut into 1 inch dice (454 grams)
½ teaspoon salt

Heat oil; add onions and saute until translucent. Stir in garlic, chilies, cumin, cayenne pepper, and oregano. Saute for 2 to 3 minutes. Add stock, beans and chicken and salt. Bring to a simmer and simmer for 15 minutes.

Correct the seasonings to your taste.

About 4 ½ to 5 cups

BLACK BEAN CHILI

1 medium onion, peeled and diced
1 large green pepper, diced
3 large cloves garlic, finely minced
1 heaping tablespoon jalapeno’s, finely minced (these may be bottled)
-if fresh, remove the seeds
1 pound can of diced tomatoes
2 – 1 pound cans of black beans, rinsed well
1 – 1 pound can tomato puree
1 tablespoon mild pure chili powder
1 ½ teaspoon cumin
2 tablespoons fresh cilantro, finely chopped
1 teaspoon salt

In a little oil, sauté onions, green pepper, garlic, and jalapenos until soft. Add remaining ingredients. Bring to a boil; reduce heat and simmer about 20 minutes.

Correct the seasonings to your taste.

TOPPINGS

This is a list to get you started. Pick and choose as you please or add your favorites.

Shredded cheese – cheddar, queso fresco and, pepper jack are good here
Sour cream
Fritoes™ or crushed tortilla chips
Green onions, sliced
Diced red onions
Diced tomatoes
Chopped cilantro
Sliced jalapenos
Chopped avocado
Lime wedges
Hot Sauce

NOT TOPPINGS BUT A GOOD IDEA

Baked Potatoes – cut open and pour the chili over
Classic Corn Bread Muffins
Yeasted Corn Bread

Soft Flat Breads
Flour Tortillas
Cookies
Brownies

Different Types of Corn Flour Used in Baking

Modified: Apr 23, 2026 · Published: Jan 13, 2020 by Helen S Fletcher · This post may contain affiliate links · 7 Comments

Different types of corn flour are increasingly being found in markets and in recipes. They can be confusing and often people substitute one for the other which sometimes works, sometimes doesn't.

I remember when cornmeal was the only corn product for baking on the grocery shelves. But, as they say, "times are a changing" so I thought it would be helpful to look at this in-depth. While many of us have thought corn is corn evidently that isn't true [Read more...]

Gingerbread with Orange Sauce

Modified: Jul 28, 2025 · Published: Jan 2, 2020 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

This Gingerbread comes by way of David Lebovitz's blog whose article featured Claudia Fleming's Strout Gingerbread. She was formerly the pastry chef at Gramercy Tavern in New York and wrote The Last Course It has recently been reprinted with additional recipes.

While the original was baked in a loaf pan, I chose to make this Gingerbread into individual servings with a rich Orange Sauce which is based on the sauce for Crepes Suzette. If you do make it in a 9x5 loaf pan, David says there will be batter left over as she uses a deeper loaf pan

This Gingerbread is very dark, very moist, very spicy, and really easy to make – perfect after the holidays where all the stops are pulled out. I tweaked it just slightly adding one ingredient and upping another one.

Warming both the Gingerbread and sauce makes the perfect end to an after holiday dinner.

Claudia Fleming's Stout Gingerbread

1 cup stout*
1 cup light molasses
1 ½ teaspoons baking soda
1 tablespoon grated fresh ginger
2 cups all-purpose flour (280 grams or 10 ounces)
2 tablespoons ground ginger
1 ½ teaspoons baking powder
1 teaspoon coarse ground black pepper
¾ teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon cardamom
3 large eggs
½ cup granulated sugar (100 grams or 3 ½ ounces)
½ cup packed dark brown sugar (100 grams or 3 ½ ounces)
¾ cup vegetable oil

*I used Guinness Extra Stout. I know they also make just plain Stout. From what I gather, there isn't a lot of difference in taste so I'm assuming either can be used.

Preheat the oven to 350°F. Trace around the bottom of a Texas-size muffin cup. Cut out six little rounds out of parchment paper. Spray the cups, including the parchment rounds well with a nonstick spray. Set aside.

In a medium saucepan, heat the stout and molasses until it comes to a boil. Remove from the heat and stir in the baking soda which will foam. Set aside to cool.

In the meantime, grate or finely cut the fresh ginger. It is easy to remove the fine paper thin peel using a serrated spoon to scrape it off.

Combine the flour, both gingers, baking powder, black pepper, cinnamon, cloves, nutmeg, and cardamom in a bowl. Whisk to combine.

In the bowl of a mixer, add the eggs and both sugars. Mix on medium until completely combined.

Liquid ingredients mixed for Ginberbread

Mix in the oil. Add the cooled molasses and stout.

Add the flour mixture and mix on medium until combined. Divide the batter between the six Texas muffin cups filling about ¾ full.

Bake for about 30 minutes until a tester comes out clean.

Upon removing the Gingerbread, go around the edges of the cups with a small metal spatula to loosen them. Despite spraying the tins, this batter sticks like mad.

Cool completely in the tin. Turn out, remove the parchment and turn right side up.

Serve warm with the orange sauce from Stuffed French Toast with Orange Sauce.

Yield: 9 Individual Gingerbread

To Store: These are good keepers and will last around 5 days at room temperature. They also freeze well.

A Baker's Dozen Holiday Food Gifts

Modified: Jul 25, 2025 · Published: Dec 16, 2019 by Helen S Fletcher · This post may contain affiliate links · 5 Comments

A box of Macadamia Rum Toffee with a small Christmas ornament The toffee is topped with chocolate and almonds

Holiday Food Gifts are always welcome and say you thought of someone in a very special way. My family is dispersed and I don't always know what to give them.....but I know what food they like so, this year, they are getting their favorite foods.

Each of these Holiday Food Gifts has something noteworthy about it. Some are really quick and easy, others have unusual flavor combinations but all are worthy of being given as a gift.

I wish you all Happy Holidays spent with those you care about.

Holiday Food Gifts

Chocolate Chocolate Truffles - During the span of my bakery, we made thousands and thousands of these, especially for the holidays. The centers are very creamy thanks to an easy trick. Salted Macadamia Rum Toffee - Macadamia nuts are my favs and you will see them twice in this listing. This Toffee is a perfect Holiday Food Gift that says luxury!

Hot Peppered Pecans - These are not for the faint of heart but they sure are special. Less than 30 minutes and you have a great Holiday Food Gift.TJ's Cowboy Bark - This is a super quick and fun gift that is within anyone's reach to make. Melt some chocolate, embed a bunch of fun ingredients and you're ready to go.

Macadamia Brittle for Holiday Food Gifts

Garlic Oregano Cracker Bread - This is one of my favorite food gifts. It is unusual and isn't the normal candy or cookie. Sweet and Hot Macadamia Brittle - Macadamias again but any nut can be subbed. This is absolutely addictive. Cranberry Strawberry Jam - Perfect for the season and really easy to make. Sure to be welcome wherever you send it.

Hot Curried Party Mix - Another really quick and easy party mix based on the Chex theme. This will disappear fast!

Cheddar Pecan Shortbreads for Holiday Food Gifts

Granola - Measure a few ingredients, whisk together the magic sauce, bake, stir, bake and you're done!Cheddar Pecan Shortbreads - These last forever in a tin but they go in a hurry when served.

Strawberry Balsamic Jam - Strawberries benefit from a touch of balsamic vinegar to sharpen their flavor. See if you don't agree.

Puff Pastry Crackers - Be sure to watch the video at the end of this super easy recipe. As you'll see I couldn't stop laughing - actually, no one in the studio could!Candied Orange Peel - An unusual gift for a favorite person.

Candied Orange Peel

Modified: May 27, 2026 · Published: Dec 11, 2019 by Helen S Fletcher · This post may contain affiliate links · 13 Comments

It took several tries to get this addictive Candied Orange Peel just right. The first was too loose so I over-compensated the second time and entombed them in a really thick sauce. The last time I got it right.

Golden syrup, such as Lyle's, adds a lot of flavor to the peel. However, either that or the corn syrup keeps the syrup from getting granular.

I don't believe in boiling the peels to soften them because the valuable oils that make up the taste are boiled away. The slow cooking in this recipe allows the rind to soften and become almost creamy. In addition, I welcome the slight bitterness of the pith under the peel as a contrast to the bland version in the stores.

If you are coating the fruit in sugar or chocolate after drying, it is advisable to cut them a bit larger than the final size desired because the peel can shrink somewhat while cooking.

Navel Oranges are preferred for their thick skin. But not all Navel oranges are the same. Ideally, the peel, including the pith (the white part under the skin), should be ⅜" to ¼" when cut. Juice oranges have very thin skins and will not take to being candied.

I keep a jar of these Candied Orange Peel immersed in the syrup in my refrigerator. They are a wonderful addition to cookies, breads, cakes, and pastries. Additionally, I dry them and serve them plain, rolled in sanding sugar, or half dipped in chocolate. They are wonderful offered at the end of a meal. Of course, you can follow my example and just eat them whenever.

If dried, the Candied Orange Peel will stay soft for about a week or ten days after which it begins to harden. Stored in the syrup, these last at least a month or longer in the refrigerator. Just, take what you need, drain them, chop them and use as you wish.

Candied Orange Peel makes a wonderful gift, especially finished in sanding sugar or chocolate. It also ships well.

Preparing the Orange Peel

Cutting the peel from the orange is not particularly difficult. There are several ways of doing this. I am showing you one way.

Cut the top and bottom off the orange. With a sharp knife, cut the peel, including the pith, off following the curve of the orange.

If any of the flesh has been cut off, scrape it off with a serrated spoon so only the peel with the pith remains.

Cut the rind in strips about ¼ to ⅓ inch at their widest.

Another way is to cut the orange in half from stem end to the bottom. Cut each half into 4 pieces. Cut away the flesh of the orange leaving only the peel with the pith. If some of the flesh clings, scrape it off with a serrated spoon.

Cut each of these pieces ¼ to ⅓ inch wide. Proceed as below.

Candied Orange Peel

This recipe can be doubled if making a lot of Candied Orange Peel.

¾ cup water
1 cup sugar (200 grams or 7 ounces)
½ cup golden syrup or corn syrup.
2 to 3 medium oranges

Bring the water, sugar, and syrup to a simmer. Add the orange rind. Bring to a slow boil for 10 to 15 minutes. The rind should be soft but not mushy. Pack into jars, covering with syrup. Place the lids on immediately. Cool and store at room temperature for a week or so. Refrigerate to store for several months.

Alternatively, place the rind on parchment paper and let dry for a day or two, turning over once. They should remain soft but not wet. It can also be cut in small dice to be used in recipes. This is best done by removing some of the peel from the jar and dicing it. It can be used immediately or dried and then used.

Finishing the Candied Orange Peel

The dried peel can be used plain or rolled in sanding sugar.

The peels can also be half-dipped into quick tempering chocolate made with 3 ounces of semisweet chocolate and 2 teaspoons shortening such as Crisco melted together.

Yields: Depends upon the amount of peel.

Citrus used in desserts is always welcome in my house. Here are a few recipes you might enjoy:

Chocolate Chocolate Truffles
Greek Orange Yogurt Cake
Very Lemon Butter Crisps
Poppyseed Cake with Orange Curd

Make Ahead Cranberry Linzer Tart

Modified: Jul 13, 2025 · Published: Dec 5, 2019 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

Cranberry Linzer Tart with its bright deep red, vibrant, cranberry filling is a variation of the Viennese Linzer Tart with raspberry filling. The spiced Linzer pastry is a perfect partner with the cranberries. It is best made ahead so the flavors can blend making this a natural for the holiday season. It can also be baked and frozen until needed.

Often pastry crusts are simply carriers for whatever it holds, Linzer tart pastry is as important as the filling. There are several ways to get the lattice top on the tart, the one used is quick and easy. [Read more...]

Mayfair Salad Dressing - Better than Caesar

Modified: Jul 25, 2025 · Published: Nov 21, 2019 by Helen S Fletcher · This post may contain affiliate links · 18 Comments

This Mayfair Salad Dressing features, lettuce, swiss cheese and ham strips, croutons and Mayfair dressing.

Mayfair Salad Dressing has long been a favorite in St.Louis where it was the house salad dressing for the Mafair Hotel. Think of it as a better version of Caesar dressing. It is thick and creamy, encasing the ingredients so every bite includes the dressing.

When Mike and I were very young (read that very, very young) and first married we would buy a pint of the salad dressing and eats salads all week long. We thought we had gone to heaven.

The Mayfair Hotel was built in 1925 and was known as the hotel of movie stars, visiting presidents and anyone wanting to be treated like royalty. It was a hotel in the grand style where wishes were anticipated and luxury was afforded to everyone who came. The hotel was added to the National Register of Historic Places on September 17, 1979.

It is thought that Chef Fred Bangerter created the dressing around 1935. While the original Mayfair Salad Dressing was built on the base of homemade mayonnaise, I altered it slightly to use purchased mayonnaise to avoid the raw eggs. I am happy to say, it is not only easier to make, but it's safer to eat.

Celery is used as a natural thickener for the salad dressing. Anchovies provide the unmistakable flavor of Caesar dressing. Don't be put off by the large amount of black pepper and do use the coarse ground pepper. It is important to rinse the anchovies in hot water before incorporating them so they don't become overly prominent in the finished dressing.

The original salad consisted of romaine lettuce (very luxurious at the time), ham, swiss cheese, and croutons. I have included two other versions, one of which uses leftover turkey. I have also included a recipe to make croutons fresh. They taste so much better than store bought. They can be made days ahead and stored in an airtight container to be used whenever.

This Mayfair Salad dressing will keep for a week in the refrigerator. It never lasts that long in my house.

Thank you for your indulgence as I shared some of my favorite savory recipes. In case you thought I abandoned my baking and pastries, I have some wonderful desserts as well as a savory cheesecake for your holiday entertaining coming up in the next few weeks

Happy Thanksgiving to all. Have a wonderful holiday.

Mayfair Salad Dressing

1 cup coarsely chopped celery
1 large clove garlic
¼ cup coarsely chopped onion
2 ounces canned anchovies rinsed in hot water*
2 tablespoons Dijon mustard
1 tablespoon coarse black pepper
1 tablespoon lemon juice
1 ½ cup prepared mayonnaise

*Anchovies come in a 2 ounce can. They come flat for rolled. I use the flat but it doesn't really matter.

Place all but the mayonnaise in a food processor bowl. Process to puree. Add ⅓ of the mayonnaise called for; process. Whisk in remaining mayonnaise by hand.

Store for a maximum of 7 days in the refrigerator.

Yield: 2 ½ cups

Croutons

8 cups stale bread cut into ¾x3/4 inch dice
⅓ to ½ cup canola or olive oil
1 ½ tablespoons dried basil
1 ½ tablespoons dried thyme
1 ½ tablespoons dried oregano

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.

Toss the bread cubes with the oil. Make sure they are all coated. Mix the dried herbs and add half of them to the cubes; toss. Add the remaining herbs and toss to coat evenly. Place ½ of the cubes on each of the sheets. Bake for 8 to 10 minutes until golden brown. Cool. Store in an airtight container for 1 week at room temperature or freeze for several months.

Original Mayfair Salad Dressing

I am leaving the amount of each ingredient up to you depending upon the number of salads and the amount of each ingredient.

Romaine lettuce
¼" Julienne of ham
¼" julienne of swiss cheese
Croutons from above
Mayfair Salad Dressing

BLT Salad Assembly

Romaine lettuce
Roma tomatoes
8 to 10 slices of good bacon (preferably applewood smoked), cooked and crumbled
Croutons as desired from above
Mayfair salad dressing

Pick over lettuce. Juice tomatoes by slicing off tops and cutting in half. Squeeze halves to release juice and seeds. Cut into medium dice. Toss all ingredients together just before serving.

To Make Ahead: Cook and crumble bacon several hours ahead. Prepare tomatoes and refrigerate them.

Club Salad with Mayfair Salad Dressing

Make the BLT as above and add ¼" julienne of turkey,

The perfect accompaniment to any of these salads is the Wine and Cheese Baguettes

Make Ahead Side Dishes for Thanksgiving

Modified: Jul 12, 2025 · Published: Nov 14, 2019 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

Sweet potatoes, squash green and red peppers and red onions roasted in a honey and thyme

These side dishes for Thanksgiving are a bit of a departure for me but they are so good and easy, I thought you might enjoy them. When I had the take out shop, both of these were on the "Everything but the Turkey Menu". We supplied all the side dishes and they roasted the turkey.

The side dish pictured is the Honey Roasted Vegetables. It features a variety of vegetables that can all be prepared ahead of time. The entire dish can be roasted the day or two before and reheated.

We roasted both fruits and vegetables at the take out shop and they were always a favorite with my clientele and one of the reasons was we didn't char our vegetables. I can't think of anything I want to eat less than carrots or asparagus, peppers or fennel that are black, wrinkled and diminished. I am not a fan of charring for a couple of reasons.

Charring is nothing more than burning the outside until it is black. I can't figure out in this health-driven era why anyone would eat something that is potentially carcinogenic. But most of all it takes a lot of the taste, looks, and texture away as well. We lightly roasted our vegetables to bring out the flavor and soften them a bit which allows for reheating them.

I understanding searing meat to retain the juices. Searing isn't charring.

The honey sauce is reduced after roasting to enhance the vegetables. I reheat it separately and pour it over the reheated veggies.

The second one of my favorites is the Cranberry Fresh Pineapple Relish. This can be made a week ahead and stored in the refrigerator. These two y favorite side dishes are easy, make-ahead and perfect for Thanksgiving feast.

Cranberry Fresh Pineapple Relish

I posted this Cranberry Fresh Pineapple Relish earlier. It is my favorite cranberry side dish and it can be made a week ahead where it will be waiting in the refrigerator. A combination of fresh cranberries, fresh pineapple, and orange come together quickly and easily. See if this doesn't become a staple on your Thanksgiving table.

Honey Roasted Vegetables

⅓ cup olive oil
⅓ cup honey
3 tablespoons red wine vinegar
½ teaspoon salt
¾ teaspoon dried thyme
1 small acorn squash, cleaned, pared and cut into small squares*
1 red bell pepper, cut into 2 inch pieces
1 green pepper, cut into 2 inch pieces
1 yellow pepper, cut into 2 inch pieces
1 small red onion, sliced about ⅓" thick
1 small fennel bulb, sliced about ⅓" thick

*To be very honest, cleaning squash is times consuming. They are hard to cut through and the acorn squash is difficult to peel as well as cut. During this time of year, I often see squash already cleaned and cut in the prepared vegetable section. I would encourage you to purchase the squash. If acorn squash isn't available, use butternut squash and follow the same directions. Cut it into smaller pieces if they are large.

Directions for Cutting the Acorn Squash for Side Dishes

A reader, Klaus Muller just posted in comments: "A tip, before peeling hard-skinned Vegetables, pop them into Microwave for a minute or so, let them cool (very hot skin) & they are easy peelers / use Hand Potato peeler". I haven't tried it but this sounds great. Worth a try especially for squash. Thank you Klaus.

Here are cutting instructions for the acorn squash without the microwave.

in half. Remove the seeds and fiber. This is easily done with a serrated spoon.

Turn the squash over and slice along the ribs.

Laying one piece flat, cut away the skin.

Cut the larger pieces of squash in pieces by turning it over so the cut side is up. Slice into several pieces and clean as above.

(I told you this was a pain in the neck!)

Cut the squash into pieces no larger and 1" x 1". Set aside.

Preheat the oven to350°F. Line a half sheet pan with foil. Spray well.

Place the onions and fennel on the tray and roast for 15 to 20 minutes until somewhat browned.

Combine the olive oil, honey, red wine vinegar, salt and dried thyme in a large bowl. Add the cut-up acorn squash. Remove the squash with a slotted spoon and place it in a single layer on the prepared baking sheet along with the onions and fennel. Roast the acorn squash for about 15 to 20 minutes until it softens but is not mushy.

Add the rest of the vegetables to the sauce and stir to coat well. Place the vegetables with the sauce on the tray and roast for about 15 to 20 minutes more. The squash should be soft and the peppers should be softened but retain some crispness.

Remove from the oven and cool.

Drain the sauce, place it in a small saucepan, bring it to a boil and reduce by about ⅓ it over. Store the veggies and sauce separately.

To reheat: Preheat the oven to 350°F. Combine the veggies and the sauce. Place on a lined, sprayed pan and heat for about 20 minutes.

With these side dishes and the Updated Pumpkin Mousse Torte in the refrigerator, roasting the turkey and baking the dressing allows you to enjoy the day as much as family and guests.

Serves 6

And to start the morning without a hassle put one of these in the freezer. Add a bowl of fruit, coffee or tea and breakfast is done!

New York Style Crumb Cake
Fall Muffins
Breakfast Scones

Danish Butter Cake

Modified: Aug 25, 2025 · Published: Oct 31, 2019 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

As promised, here is the Danish Butter Cake. This is good any time of the day from breakfast as a coffeecake, to evening as a dessert or, if you're like us, any time of the day. How can you possibly go wrong with almond filling, pastry cream, remonce, and chocolate? If you are not fond of almond paste, omit it from the remonce.

Last week I posted the Quick Danish Pastry and suggested you make the pastry cream. If you did and thawed it Tuesday or, at the latest, Wednesday, you're all set to make this extraordinary Danish Butter Cake. [Read more...]

Quick Danish Pastry (Viennabrod)

Modified: Jul 24, 2025 · Published: Oct 25, 2019 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

Quick Danish Pastry dough is based on the same technique I found for making faster croissant, without sacrificing any quality. I have used that method for all my laminated doughs including puff pastry, cronuts, and Kouign Aman as well as the Amazing Pastry Dough Recipe. This technique cuts way down on the time and it's much easier to incorporate the butter without the dreaded breakthrough of butter when rolling out.

Bread flour is preferred for laminated doughs as it has more strength than all-purpose. It can rise higher and obtain a crispness that all-purpose doesn't have. See my blog, A Discussion of Laminated Doughs for more information. Another preferred ingredient is American butter instead of European Butter. American butter is not as soft as European butter and holds up much better when rolling and shaping.

Scandinavians are particularly fond of the spice, cardamom. It comes as a seed and ground. I use the ground and, because it is expensive, I keep it in the freezer and not in my spice cabinet.

The photo at the top of the page is the Danish Butter Cake which looks a lot better than the raw dough. It is filled with everything wonderful - Danish pastry, remonce, pastry cream, and a bit of chocolate. Definitely not your everyday coffeecake.

Next Week

Next week I will be posting a Danish Butter Cake which uses this pastry and pastry cream as well as remonce which includes100 grams or 3 ½ ounces of almond paste. This Danish Pastry, as well as the pastry cream, can be made ahead and frozen. Just thaw for one or two days in the refrigerator.

I will be posting the cake next Thursday which gives you time to make the two items and buy the almond paste. The rest of the ingredients are very common and most likely on your shelf.

Note about ingredients

One note: You can substitute all-purpose flour if the only thing you will use the bread flour for is this recipe. The cardamom is optional but really good. You could also make one of these every week and use up the remainder of the bread flour! Just a thought.

Quick Danish Pastry

¾ cup unsalted butter (170 grams, 6 ounces or 1 ½ sticks)
2 ¼ cups bread flour* (315 grams or 11 ounces)
¼ cup granulated sugar (50 grams or 1 ¾ ounces)
2 ¼ teaspoons instant yeast (1 packet, 7 grams, ¼ ounce)
¾ teaspoon cardamom, optional
½ teaspoon salt
¼ cup water
¼ cup milk, room temperature or slightly warmed
1 large egg

*All-purpose flour can be used but bread flour is preferred.

Cut the butter into small pieces and freeze.Place the flour, sugar, yeast, and salt in the bowl of a processor. Process about 5 seconds to mix.

Whisk the egg, water, and milk together. Pour it over the dry ingredients and process until the dough comes together into a ball.

Process for 30 seconds more until it balls up.

Knead by hand 5 or 6 times to smooth out. Flatten into a disc about ½ inch thick. Wrap in plastic wrap and freeze for about 2 hours or until it is frozen about an inch in from the edge. Do not freeze the entire disc.

Cut the dough into fourths. Cut each fourth into 3 pieces making 12 pie-shaped wedges of dough.

Place 4 wedges and ⅓ of the frozen butter into the processor bowl.

Process until the dough and butter are cut into various size pieces no larger than the size of kidney beans. Pour onto a work surface. Repeat twice more with the remaining ingredients.

Push the dough into a rectangle, about 10"x6".

Dust the work surface with flour and roll the rectangle to about 6" x 18".

Brush any flour off the surface of the dough and fold the top and bottom to the center. Fold the top down make a book turn. The butter will look very ragged at this point. That's as it should be. Turn the dough package 90° with the seam on your right.

Scrape the work surface with a bench scraper and dust again with flour. Repeat the rolling and folding of the dough twice more. You can see how the butter in now incorporated and the finished dough is smooth and not raggey looking.

Wrap in film and chill for several hours if using immediately or freeze, well wrapped up to a month.

Dough weights about 490 grams or about 17 ⅕ ounces.

Cinnamon Whiskey Apple Tart

Modified: Jul 24, 2025 · Published: Oct 16, 2019 by Helen S Fletcher · This post may contain affiliate links · 26 Comments

I know, I know apples again with this Cinnamon Whiskey Apple Tart. But it is the season and I am definitely taking advantage of it.

I am again using the Pâté Sucrée crust but getting it into the pan differently. Instead of rolling it out, I am pressing it into the pan. It's easier, faster and doesn't require chilling – unless you are working in very warm conditions. I think you will like this method. I have used this technique before and is the one we used at the bakery for this type of tart pan.

Golden Syrup used in Cinnamon Whiskey Apple Tart

The Cinnamon Whiskey Sauce is an all-purpose sauce that uses Golden Syrup, an ingredient that is not found on most grocer's shelves. It comes from England and can be found in specialty food stores or online. Lyle's Golden Syrup is the most popular brand I have found. I have become fond of using it instead of corn syrup for the taste. I's flavor is that of liquid caramelized sugar.

To avoid confusion when buying this product, Lyle's markets their golden syrup as Golden Syrup, Dessert Syrup in a squeeze bottle, and in a tin but it's all the same product including the design of the labels.

Golden syrup is entirely different from corn syrup. In England, it is called “light treacle”. It is an inverted sugar syrup, made from sugar cane juice that has been concentrated and is about 25% sweeter than sugar. It can be substituted measure-for-measure for corn syrup and used in baking, cooking, candy making, over pancakes and waffles, etc.

If you're on the fence about getting a bottle, I will be posting and Australian Anzac Tart later this year which also uses golden syrup.

Corn Syrup

There is some confusion between corn syrup and high fructose corn syrup. Corn syrup as found on grocers' shelves, either clear or dark, is 100% glucose and is not the same as the high fructose variety where enzymes are added to corn syrup in order to convert some of the glucose to another simple sugar called fructose, also called “fruit sugar” because it occurs naturally in fruits and berries. However, to make things more complicated, some manufacturers add high fructose corn syrup to their regular corn syrup. Karo used to but no longer does. So using Karo corn syrup is 100% glucose or sugar and is not considered a high fructose corn syrup.

Cinnamon Whiskey

The most popular brand of cinnamon whiskey is Fireball but any brand will do. With specialty liquor or liqueurs, I buy the small airline bottles which are ¼ cup. Otherwise, I would need a closet to store all the special flavors that pop up from time to time in the blog.

While lemon juice is usually used to sharpen the taste of apple pies and tarts, I find white balsamic vinegar brings the taste level way up and suggest you try it.

Streusel Topping

¾ cup walnuts (85 grams or 3 ounces)
3 tablespoons flour (25 grams or 1 scant ounce)
¾ cup packed brown sugar (150 grams or 5 ⅓ grams)
3 tablespoons butter (45 grams or 1 ½ ounces)

Put all in the processor bowl fitted with the steel blade. Pulse to form a streusel topping. Do not over-process or it will form a cohesive mass. Set aside.

Pâté Sucrée Pastry Crust for the Cinnamon Whiskey Apple Tart

1 ¼ cup all-purpose flour (175 grams or 6 ¼ ounces)
½ cup unsalted butter, cold and cut into small pieces (114 grams or 4 ounces)
¼ cup granulated sugar (50 grams or 1 ¾ ounces)
2 egg yolks

Have a 9”x1” tart pan with a removable bottom for the tart handy.

Place the flour in the bowl of a processor. Pulse several times. Place the cold butter over the flour and process until the butter is indistinguishable. Pour the sugar over the mixture and process briefly to mix in. Add the yolks and process until the crust comes together.

Dough divided for Cinnamon Whiskey Apple Tart

Divide the dough in half (about 180 grams or 6 ⅓ ounces each piece). Divide one half in half again (about 90 grams or 3 ounces each). Roll one of the smaller pieces of dough into a rope that will go a little over halfway around the inside of the tart pan. Repeat with the second half, overlapping the edges of the dough.

Press the edges together so no line appears. Then press the dough into the edges of the pan. Press the dough about 1" into the bottom of the pan towards the center.

Flatten the remaining half of the dough and place it into the bottom of the pan. Press it out to join the edge dough. Join these completely so there is no line that can be seen.

Completed crust.

Set aside.

Apple Filling

The photos show granulated sugar being used but the recipe calls for brown sugar. I changed this in the second version to brown sugar for a deeper taste. Either can be used but the brown sugar is better.

2 pounds apples – granny smiths preferable (910 grams)
½ cup brown sugar (100 grams or 3 ½ ounces)
2 tablespoons flour
2 tablespoon cinnamon whiskey
1 tablespoon white balsamic vinegar*

*Lemon juice can be substituted but the vinegar is best

Peel the apples and slice thinly, placing them in a large bowl.

Mix the brown sugar and flour together. Sprinkle the mixture over the apples. Mix to coat all the apples. Combine cinnamon whiskey and vinegar. Pour over the apples and mix well. Let it sit for about 20 minutes.

Assembly of Apple Tart

Streusel
Prepared Shell
Apple Filling

Preheat the oven to 375°F. Line a rimmed baking sheet (such as a half sheet pan) with parchment and place the prepared crust on it.

Place the apples in the crust. Pour any juices evenly over the apples. Place the streusel evenly on top, patting them lightly into the apples.

Bake for 55 to 65 minutes until the crumbs are lightly browned and the apples are tender. If the crumbs brown too quickly, tent them lightly with foil.

Cool to lukewarm if serving immediately. Otherwise, cool completely, remove from the pan and refrigerate up to 3 days. Warm briefly and serve with the Cinnamon Whiskey Sauce.

Cinnamon Whiskey Sauce

4 tablespoons butter
½ cup brown sugar (100 grams or 3 ½ ounces)
¼ cup golden syrup*
¼ cup water
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon cinnamon whiskey

*Corn syrup may be substituted

Combine all the ingredients in a saucepan. Bring to a boil, stirring occasionally. Boil for 2 minutes.

Remove from the heat and allow to cool. Store in the refrigerator for up to 2 weeks. Serve at room temperature. If the sauce has separated, heat it, whisking until it comes together.

Yield: 1 cup

Note: This sauce can easily be doubled if desired. It's great on ice cream, bread pudding, waffles, or pancakes.

Other recipes you might enjoy include:

Apple Crisp Cheesecake
Apple Crostatas
Caramel Apple Tart

Apple Crisp with a Difference

Apple Cake Doughnuts

Modified: Aug 25, 2025 · Published: Oct 9, 2019 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

If you're looking for a quick, easy doughnut recipe, these sparkly cinnamon sugar dipped Apple Cake Doughnuts check every box. Unlike the fried variety, they are baked in a matter of minutes with a lot less mess. And they're one of the fastest treats I've ever made and they are worth the little effort it takes to make them.

Apple Cake Doughnuts on a plate with a napkin in the background.

The applesauce and oil make for a light, airy doughnut, perfect anytime of the day. I love oil-based baking recipes for their moistness and staying power. They lasted 4 days without covering and were as good on the fourth day as the first.

Whether you spell them doughnuts or donuts, they are well worth the few minutes it takes to make them. There's a couple of others that are perfect for the fall months including the Carrot Cake Baked Doughnut and the Pumpkin Cake Doughnut. Another must try recipe is my A Dozen Chocolate Cake Doughnuts.

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About this Recipe:

⏲️Ready In: Text
👪Serves: Text
🍽 Calories and Protein: Text
📋 Main Ingredients: Text
📖 Dietary Notes: Text
⭐ Why You'll Love It: Text

Summarize this Recipe:

Cake Doughnut Pans

These take a special pan that can easily be found online. There are a variety of pans available and I found this one by Wilton to work well.

If you don't want to own another piece of baking equipment, I have given you another way to make these.

Types of Doughnuts

Cake Doughnuts are exactly as they sound. They can be made in a matter of minutes with few dishes to clean, bake quickly and generally use a few ingredients that are most likely in your pantry. They depend upon baking powder or baking soda to rise. Be sure to take a look at my Pumpkin Cake Doughnuts, and Apple Fritters with Speculass Spice for good examples.

Yeast Doughnuts use, surprise, yeast to leaven them. They are generally taller when baked and finished with icing or rolled in sugar. They are more time consuming as the dough has to rise, be cut into rounds or squares, rise again and then fried in oil. While there are a number of steps, most of them take little effort and are well worth that effort. Fresh as a Daisy Doughnuts as well as Irresistible French Beignets - A Weekend Treat are perfect for a weekend bake.

There's a great discussion on my post Fried or Baked Doughnuts. There is no right or wrong. Just different doughnuts for different times. All good!

Why You'll Love This Recipe

Grab an apple and you're ready to go. This recipe uses pantry ingredients that are most likely in your pantry.
These are super easy for anyone to make - especially beginners
A scrumptious treat for kids coming home from school or to take somewhere.
They last for days although I'm betting they'll be gone in a flash!
They just taste so good which is reason enough.

Recipe Ingredients

Ingredients for the Apple Cake Doughnuts include brown sugar, flour, grated apple, eggs, applesauce, oil, cinnamon, nutmeg baking soda, baking powder, salt, and vanilla,

Ingredients read left to right:

FIRST ROW: Cinnamon, salt

SECOND ROW: Nutmeg, baking soda, vanilla, bakig powder

THIRD ROW: Eggs, applesauce, oil

BACK ROW: Brown sugar, all-purpose flour, grated apples

Be sure to see the recipe card below for the full ingredients list and instructions!

Step by Step Instructions

Four photos including dry ingredients, liquid ingredients, flour over wet ingredients, ingredients mixed.

Step 1. Combine the dry ingredients. Step 2. Put the liquid ingredients and the brown sugar in the mixing bowl and mix until blended. Step 3. Add the flour. Step 4. Beat on low to incorporate all of the ingredients.

Collage of Apple Cake Doughnuts. 5- batter in pan, 6 - batter in cupcake pan, 7 - baked doughnuts on a rack, 8 - dougnuts dipped in cinnamon sugar.

Step 5. Fill the pans almost full. All the batter should be used. Step 6. Alternatively, fill regular size muffin pans with the batter. Bake as directed. Step 7. Turn the doughnuts out onto a cooling rack briefly. Step 8. The doughnuts should still be very warm. Dip the bottoms in a mixture of cinnamon and sugar and serve.

Recipe FAQs

Who invented the doughnut?

They were brought to America by Dutch settlers in New York or New Amsterdam.

What the difference between a cake doughnut and yeast doughnuts?

Cake doughnuts are just that, they are more like cake with a denser crumb. It is faster to make, bakes as opposed to frying in oil and uses baking powder and/or baking soda to rise. Yeast doughnuts, on the other hand, require, no surprise here, yeast to make them rise. They are also usually deep fried in oil as opposed to baking.

When did cake doughnuts come into existence?

Cake doughnuts first appeared in US cookbooks around the 1830s, at the same time that baking soda and baking powder became commercially available. In other words, as soon as there was a way to make doughnuts without waiting for the yeast to rise, Americans were doing it.

Expert Tips

When mixing, mix on low to medium. Do not over mix, just mix until everything is completely combined.
It is important to dip the bottom of the doughnuts in the cinnamon and sugar mixture as soon as you can after releasing or it won't stick to the doughnut.
The doughnuts can be frozen without the cinnamon sugar finish. Thaw, reheat in a 350°F oven until hot. Dip in cinnamon sugar.
Store these uncovered for several days at room temperature.

Apple Cake Doughnuts finished with cinnanon and sugar on a rack.

If you love these Apple Cake Doughnuts or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. I appreciate each of you being here!

Some more irresistible baked and fried treats.

Updated GF Ultimate Chocolate Fudge Cake

Modified: Jul 30, 2025 · Published: Oct 2, 2019 by Helen S Fletcher · This post may contain affiliate links · 27 Comments

This Ultimate Chocolate Fudge cake is gluten free and easy to make. It is finished with a chocolate glaze and served with a Vanilla Creme Anglaise

It's time to revisit this Ultimate Chocolate Fudge Cake to make this dessert easier and more foolproof. It is not only gluten-free but perfect for Passover. I can't even begin to guess how many of these Ultimate Chocolate Fudge Cakes we made at the bakery but I do remember having to glaze and cut 69 at one point for a banquet - 1104 pieces. It seemed like they would never end. For a brief moment, I almost gave up on chocolate.

Remember when the flourless chocolate cakes took everyone by storm? They were everywhere. The problem was most of them were dry, dry, dry and not worth the trouble. Just because something is flourless doesn't make it good! However, this Ultimate Chocolate Fudge Cake is ultra-smooth and has a deep, intense chocolate taste without being bitter or overwhelming.

Since I have started making these for the restaurant, I realized that one difference when baking will lead to a much easier and better outcome. By placing the pan with the cake in a water bath, there will be no chance the cake will rise above the rim of the pan. The texture will be ultra-smooth and releasing the cake will be a snap.

While I usually want you to spray just the middle of the parchment, the Ultimate Chocolate Fudge Cake is the exception and requires spraying the inside bottom of the pan lightly (to help keep the parchment flat), laying parchment over the spray, then spray the parchment and sides really well.

After baking the cake cool it completely while in the water bath. The cake will have pulled away from the sides every so slightly. Run a thin, metal spatula around the edge. Then refrigerate until very cold, preferably overnight. When cold, release the sides once more with the flexble metal spatula. Place a cake board on top of the pan. Turning it upside down so the board is on the bottom, rap it hard on a solid surface several times or until you can feel it falling onto the board. At this point, the Ultimate Chocolate Fudge Cake freezes very well unglazed and wrapped in foil for several months.

Any number of sauces - caramel, raspberry, and orange, are a few that come to mind, adding another dimension to the cake. The photo above shows the Ultimate Chocolate Fudge Cake on a bed of Creme Anglaise.

Ultimate Chocolate Fudge Cake

1 ½ cups sugar (300 grams or 10 ounces)
½ cup cocoa (40 grams or scant 1 ½ ounces)
¾ cup water
1 ½ cups butter cut into pieces (340 grams or 12 ounces or 3 sticks)
6 eggs
12 ounces semisweet chocolate (340 grams)

Preheat the oven to 250°F. Spray the bottom of a 9” round cake pan, line it with parchment and spray the entire pan well including the parchment.

Whisk the sugar and cocoa together in a large saucepan. Add the water and whisk until smooth. Add the butter pieces and heat to melt the butter, stirring often.

In the meantime, place the eggs in a mixing bowl and mix on low. Mix until no egg whites are showing.

When the butter is melted and the mixture is hot, but not boiling, remove from the heat and add the chocolate. Submerge the chocolate completely below the liquid and let sit for a few minutes. Whisk gently to completely incorporate the chocolate. Add to the eggs and mix on low until everything is well combined.

Water bath pan for Ultimate Chocolate Fudge Cake

I place my 9" pan in a 10" pan and filled it with ¾ cup hot water. Place the prepared pan in a larger pan to be used as a water bath.

Bake for 85 minutes.It will be very slightly jiggly in the center when done.Cool completely in the water bath. At this point, the cake will have pulled away slightly from the edges of the pan.

Remove the cake from the water bath and go around the edges with a small flexible spatula.
Refrigerate to set completely, preferably overnight.

Ultimate Chocolate Fudge Cake baked on a board

To release the cake from the pan, go around the edges of the pan again. Place a cardboard circle on top of the pan.Turn the pan upside down.Rap it hard several times on a solid surface. You will feel the cake drop to the board. Remove the pan and paper. At this point, it can be well wrapped in foil and frozen for several months. It is easiest to glaze if frozen.

Chocolate Butter Glaze

1 stick butter (114 grams or 4 ounces)
6 ounces semisweet chocolate (170 grams)

Heat the butter and the chocolate together until the chocolate is mostly melted but do not let it get too hot or the glaze will be dull and reddish in color. Let it sit, off heat, a few minutes and then whisk gently to combine.

Make a glazing tray by placing a cooling rack inside or on top of a rimmed pan such as a half sheet pan. To glaze, remove the Ultimate Chocolate Fudge Cake from the cardboard and place it on the glazing rack. Pour the glaze onto the center of the cake and gently push it off the sides with an offset spatula making sure it runs down the sides to cover them completely. Rap on the table several times to settle the glaze.
Remove from the rack with two pancake turners and place on a serving tray or a cardboard round and store in the refrigerator.

Yield: 1 - 9” cake. 1450 grams or about 3 ¼ pounds. 16 servings

Note: Because this has no flour, it has a long shelf life in the refrigerator. As long as the cut edges are covered it can stay for 10 to 14 days. This is an ideal foil for one of the dessert sauces. This cake freezes well unglazed. It may be glazed straight from the freezer.

Alternatively, if you don't want to glaze it, sprinkle it with powdered sugar just before servings.

Other naturally gluten-free recipes include:

Gluten Free Turtle Cake with Salted Caramel
Almond Macaroons
Flourless Chocolate Raspberry Cookies

Rocky Road Snack Cake

Modified: Jul 30, 2025 · Published: Sep 18, 2019 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

As a committed chocoholic, this Rocky Road Snack Cake fills the bill. I noticed recently that I haven't posted a chocolate recipe for a while and being short on time came up with this really fast snack cake.

Snack cakes need to be quick, good and so easy to make. This Rocky Road Snack Cake fills all those requirements. Half of the cocoa version of the high ratio cake is the base for this one. A deep chocolate ganache moors the mini marshmallows and peanuts to the cake. While any nut can be used, I just like the peanuts with this. They can be left whole or lightly cut in the processor.

Rocky road Snack Cake is perfect with a tall glass of cold milk. So if you're in a hurry and need a chocolate fix, this is the cake for you. [Read more...]

Lemon Meringue Cake

Modified: May 17, 2026 · Published: Sep 11, 2019 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

This Lemon Meringue Cake was inspired by a good friend of mine who had eaten a slice in New
York. While this doesn't resemble the one she had, the idea fascinated me since I had never thought of anything like it and I have to say I'm really excited to share this cake.

My first attempt was an abject failure. I'll leave it there. Rethinking the idea, because I loved it so much, I redesigned the cake to better accommodate the fillings. This cake is my favorite way to make a cake. It's a high ratio cake, meaning the weight of the sugar has to be the same or exceed the weight of the flour. It is a further variation of my blog "From 1 Recipe Comes Multiple Cake Layers".

This cake is so easy to make anyone can make it - and it's fast. it takes less time than going to the store to buy a cake mix - and it skips all the chemicals in the mix. Lemonade concentrate is the key ingredient in this cake. It must be used undiluted and gives the cake a wallop of flavor.

Both the cake and lemon curd for this Lemon Meringue Cake can be made ahead and frozen for a month. And while the cake can be frozen in its entirety, the meringue between the layers stays fluffier if it is finished the day it is to be used.

Each layer consists of two fillings - lemon curd topped with meringue. The meringue balances the tartness of the curd. Dare I say this is even better than Lemon Meringue Pie? I'll leave that up to you.

Lemon Curd for Lemon Meringue Cake

This must be made ahead and chilled. It can be made up to a week ahead of time and refrigerated or it can be made ahead and frozen for several months. For how-to pictures, go here.

1 teaspoon water
1 teaspoon gelatin
3 whole eggs
4 egg yolks (save the whites for the meringue)
¾ cup sugar (150 grams or 5 ¼ ounces)
¾ cup lemon juice, freshly squeezed - do not use the bottle version
¾ cold butter, cut into 6 pieces (170 grams or 6 ounces)

Dissolve the gelatin in the water. Set aside.

Place the eggs and yolks in the top of a double boiler. Whisk to combine. Whisk in the sugar and lemon juice. Add the butter. Place over hot water and, stirring constantly, bring to 172 degrees on a candy thermometer. Tear the gelatin into small pieces and whisk into the hot curd.

Use at once or pour into a storage container, cover the surface with plastic wrap; poke a few holes in it and refrigerate to cool.

Yield: About 2 cups or approximately 600 grams or 21 ounces)

Lemonade Cake

Using the ingredients below go here for how-to pictures.

2 eggs
1 egg yolk
¼ cup milk
3 cups cake flour (300 grams or 10 ½ ounces)
1 ½ cups sugar (300 grams or 10 ½ ounces)
1 tablespoon + 1 teaspoon baking power
¼ teaspoon salt
12 tablespoons unsalted butter, softened (170 grams or 6 ounces)
¾ cup frozen lemonade concentrate, thawed

Preheat oven to 350 degrees. Line three 9x2 inch round cake pans with parchment. Spray the center only of each with baking spray.

In a bowl, lightly whisk the eggs, egg yolk and¼ cup milk.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and lemonade concentrate. Mix on low speed until the dry ingredients are moistened. Increase to medium and beat for 1 ½ minutes. Gradually add the egg mixture in thirds, beating about 30 seconds each time.

Divide the dough between the three prepared pans (about 360 grams or 12 ⅔ ounces each). Bake for 14 to 16 minutes until a tester comes out clean and the layers are light brown.

Cool completely before removing from the pans.

These may be made ahead, frozen, wrap well and freeze again for up to a month. The layers need to be frozen before wrapping.

In fact, the cake will go together better if the layers are frozen. They are very tender at room temperature making it difficult to spread the curd on top.

Meringue Frosting

6 egg whites (200 grams or 7 ounces)
1 ½ cup sugar (300 grams or 10 ½ ounces)
½ teaspoon cream of tartar

Combine the ingredients in a mixing bowl. Place the bowl in a pan with about an inch of hot water in it. Whisk constantly and bring to 140°F on a thermometer. If you are not using a thermometer the mixture will be very hot when you test it with your finger.

Place it on the mixer fitted with the whisk attachment. Beat on high until very, very stiff.

Assembly of the Lemon Meringue Cake

For the best result, have the cake layers frozen for assembly.

Meringue over lemon curd for Lemon Meringue Cake

Stir the lemon curd to loosen it. Spread one-third of the lemon curd (about 200 grams or 7 ounces) on the bottom layer of the cake. Take 1 cup of the meringue and top the curd with it. Repeat with the other two layers of cake.

Cover the sides of the cake with meringue. Finish the top. I just swirled the meringue with my spatula. It can be piped if desired.

There are two ways of browning the Lemon Meringue Cake. If you are going to brown it in the oven place the cake on a heat-proof cake plate. The cake will be in the oven for just a few minutes. I used a regular glass cake plate and it was fine. Place the oven rack on the lowest rung of the oven. Preheat your broiler to high. The second way is to use a small browning torch.

Frost the sides of the cake and then the top.

Lemon Meringue Cake covered with meringue

If browning in the oven, place the frosted cake on a rimmed sheet pan and put it in the oven. Leave the door cracked open and watch it carefully. It can go from browned to burned in a few seconds. Only the top will brown. The sides stay white.

If you want to brown the sides you will have to do it with a small torch. I held my torch a bit too close. Back off to get it a little lighter.

Store the cake in the refrigerator if it will be out longer than a couple of hours. It is important to serve this cake at room temperature.

This Lemon Meringue Cake is very rich so the cake can serve up to 16 people.

Note: The cake may be frozen in its entirety if desired. Thaw in the refrigerator the day before serving. Check out my Modern Meringue Made Easy post as well.

Other lemon recipes you might enjoy are:
Lemon Blueberry Cake
Updated Lemon Bars
Citrus Pound Cake

Breakfast Scones - An Easy Morning Treat

Modified: Aug 25, 2025 · Published: Sep 6, 2019 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Scones are a welcome treat anytime, but Breakfast Scones area a special treat.

While the original scones from Scotland were made from oats and baked on a griddle, modern scones bear more resemblance to American biscuits which is the term used in England for cookies. How confusing and intertwined is that? The good news is this is a straight forward, easy to make breakfast or brunch treat. [Read more...]

L'Opera Ice Cream Cake

Modified: Jul 30, 2025 · Published: Aug 28, 2019 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

Ice Cream Cake runs the gamut from basic to elegant. My love for L’Opera with its combination of coffee and chocolate is well known and now I have added another dimension to this favorite flavor combination by replacing the coffee buttercream with coffee ice cream.

Layers of coffee liqueur soaked almond sponge cake, chocolate ganache, and coffee ice cream are the component parts of this exquisite ice cream cake. It definitely conjures up thoughts of something special and it won’t disappoint. While this may look formidable, every part is made ahead and can be done at different times so it is very doable.

Although I used homemade no-churn ice cream, this could also be made with a bought coffee ice cream if you want to skip that step. I will say the no-churn version is the creamiest, best coffee ice cream I have ever eaten. But it comes with a caveat. It softens quickly. However, you shouldn't have a problem if you just cut it and serve it. Everything in the recipe can and should be made ahead for easy assembly.

The completed ice cream cake can be frozen for a month well wrapped after it is completely frozen. There is some waiting time between layers as each one needs to be frozen before proceeding to the next. However, since the next step only takes a matter of minutes it’s not a big deal at all.

To easily remove the ice cream cake from the loaf pan, I lined it with plastic wrap. However, it wrinkles like mad on the sides and I’m not sure I would do it that way again. I think I might just assemble it in the loaf pan without the plastic wrap and then release it by warming the outside of the pan very briefly with a hair blower and slide it out. The sides would definitely be better looking but anyway you do it is fine. The important thing is the taste will be there.

While I use instant coffee, espresso can be used but cut it at least in half since it is so much stronger.

Ice Cream Cakes are wonderful, combining the best of both worlds. My L’Opera Ice Cream Cake is, in my humble opinion (which I guess doesn’t sound very humble) the best.

Almond Sponge for L’Opera Ice Cream Cake

This can be made a month ahead and frozen if desired. In any case, it should be frozen for easiest assembly. It is also referred to as Jaconde.

4 eggs
1 cup almond flour (100 grams or 3 ½ ounces)
⅔ cup sugar (135 grams or 4 ⅔ ounces)
⅓ cup flour (45 grams or 1 ½ ounces)
4 egg whites (128 grams or 4 ½ ounces)
2 tablespoons sugar (25 grams or scan 1 ounce)

Preheat the oven to 350°F. Spray a half sheet pan lightly with a baking release. Line with parchment paper and spray the paper. Set aside.

Fit a mixer with the whisk attachment. Beat the whole eggs, almond flour, and sugar until very light and almost white. Fold the flour in lightly. This is easiest done with a whisk.

In a clean bowl with a clean whisk attachment, beat the whites until soft peaks form. Add the sugar a little at a time and beat until stiff but pliable. Pour the egg mixture over the whites and fold in being careful not to knock the air out of the whites.

Pour into the prepared sheet pan, spread out evenly and bake for 12 to 14 minutes. It will be lightly colored and firm. Do not underbake. Cool completely and freeze.

Coffee Soaking Syrup

Using the ingredients below, go here for how-to pictures.

⅓ cup water
½ cup sugar (100 grams or 3 ½ ounces)
1 teaspoon instant coffee
2 tablespoons coffee-flavored liqueur*

*If you don’t want to use the liqueur, increase the coffee to 2 teaspoons and use 2 tablespoons water.

Combine the water and sugar in a small pan. Bring to a boil and boil hard for 3 to 5 minutes until reduced to about ⅔ of a cup. Dissolve the coffee in the liqueur or water and add to the sugar syrup. Cool completely, store in a container and refrigerate up to a week ahead.

Yield: ¾ cup

No-Churn Coffee Ice Cream

This ice cream takes a while to set up so start at least a day ahead of assembly or up to a month ahead. It will soften faster than store-bought ice cream which may also be used. However, the flavor is, by far, the best.

2 tablespoons instant coffee
2 teaspoons vanilla
1 – 14 ounce can condensed milk
1 ½ cups heavy cream

Diluted Coffee mixture for L'Opera Ice Cream Cake

Dissolve the instant coffee in the vanilla.

Pour the condensed milk into a medium-size bowl and stir in the coffee mixture.

Coffee Ice Cream for L'Opera Ice Cream Cake

Whip the cream until stiff but still pliable. Pour the milk mixture over the cream and fold in.

Divide into two bowls (about 1 ½ cups each) if possible and place in the freezer overnight. This makes it much easier to assemble.

Dark Satin Ganache

Go here for how-to photos.

½ cup heavy cream
¼ cup corn syrup (70 grams or 2 ½ ounces)
5 tablespoons butter (75 grams or 2 ½ ounces)
10 ounces semisweet chocolate (285 grams)

Combine the cream, corn syrup, and butter in a small pan. Heat until the butter is melted and the mixture is hot but not boiling. Remove from the heat and submerge the chocolate in the mixture.

Let sit for a few minutes and then gently whisk to combine until smooth.

Pour into a container and refrigerate up to 10 days before assembly.

Assembly of L’Opera Ice Cream Cake

Almond Sponge, frozen
Coffee Soaking Syrup
Coffee Ice Cream, one bowl softened so it is spreadable
Dark Satin Ganache, warmed so it is spreadable

Line a 9x5 loaf pan with plastic wrap allowing it to overhang the short side or leave it unlined for a smoother finish.

Cut three 9x5 inch rectangles from the frozen almond sponge as shown below. Cut the pieces into the sizes shown below. It is easier to do this if the rectangles are kept frozen so work with one piece at a time.

Return them to the freezer when cut.

Bottom layer – cut 4 x8 ¼ inches
Middle layer – cut 4 ½ x 8 ½ inches
Top Layer cut 5 x 8 ¾ inches

Place the bottom layer of sponge in the 9x5 inch loaf pan. Brush ¼ cup coffee soaking syrup evenly over the cake layer.

Spread with ½ cup ganache.

Freeze for a few minutes until the chocolate is firm.Spread half of the ice cream evenly over the ganache. Place in the freezer and freeze until firm. If you use the no-churn ice cream, it will take several hours.

When the bottom assembly is hard, repeat with the middle layer of the sponge, soaking syrup and ganache. Freeze again. Spread the remaining ice cream over the ganache and let it freeze until hard.

Top with the top layer of sponge and soaking syrup. Freeze overnight.

Return the remaining ganache to the refrigerator.

When ready to finish, release the L’Opera Ice Cream Cake from the pan by lifting it out of the pan with the overhanging plastic wrap. Or, if not using the plastic wrap, turn it upside down on a cake board or a flat dish and heat the outside very briefly with a hair blower. Remove the pan. In either case, the ice cream cake should be upside down.

Place it back in the freezer while you warm the ganache.

Pour the ganache down the middle of the cake and spread it out, going side to side with an offset spatula allowing the excess to run down the sides.

Place in the freezer until serving.

Cut with a hot dry knife into ½ to ¾ inch pieces.

Serves 12 to 14.

Other blogs you might enjoy include:
L'Opera Petit Fours
Caramel Brickle No-Churn ice Cream
No-Churn Nutella Ice Cream

Individual Baked Alaska

Indispensable Baking Tools - Why You Need Them

Modified: Jul 25, 2025 · Published: Aug 23, 2019 by Helen S Fletcher · This post may contain affiliate links · 9 Comments

When I think of Indispensable Kitchen Tools, I think of smaller pieces of equipment that make baking and pastry so much easier. These aren’t mixers and processors but the handheld equipment that makes it easier to do a task.

Among my, “I couldn’t live without” baking tools are the following. They are indispensable to professionals and have a place in every baker’s kitchen. They are also among the most inexpensive when it comes to kitchen equipment.

So if you don't have these indispensable baking tools in this list, consider getting them as each of these can make your life easier when baking, finishing or cleaning. [Read more...]

Greek Tomato Salad

Modified: Jul 25, 2025 · Published: Aug 15, 2019 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Greek Tomato Salad was featured on my original blog, "The Ardent Cook" which posted more food recipes than baking and pastry. It was also a TV segment during my TV days. This is super easy to put together and while, best the first day, I have been known to eat leftovers a couple of days later. The feta cheese and calamata olives give it a distinct Greek influence and the simple dressing doesn't overtake the other ingredients.

Greek Tomato Salad with tomatoes, feta, basil, red onion, calamata olives

As you can see I can't get enough tomatoes and basil, especially in the summer when they are fresh and plentiful. Just looking at the colors when the Greek Tomato Salad is finished picks up my day.

This salad accompanies everything and is perfect for anything grilled. The recipe can easily be cut in half which I did recently since it was just for Mike and me.

Greek Tomato Salad

4 tablespoons basil, cut in chiffonade
2 pounds fresh tomatoes, cut into wedges
¼ pound feta cheese
½ small red onion, cut into ½ moons
½ cup calamata olives, halved
2 tablespoons parsley, minced
½ cup olive oil
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
⅓ cup red wine vinegar

To cut the basil in a chiffonade,stack the leaves one on top of another.

Roll the leaves into a tight cylinder.To chiffonade the basil cut them into thin strips.Core the tomatoes.

Then cut them into wedges. Place tomatoes, feta, onions, olives, parsley and basil in a non-reactive bowl.

Whisk together the olive oil, sugar, salt, and pepper. Slowly whisk in the vinegar. Pour over the Greek Tomato Salad. Chill.

This is best served the day it is made.

Yields: 3 pounds

Here are several more Greek favorites:

Phyllo at it's Finest - Baklava
Spanakopita
Greek Orange Yogurt Cake

If you loved this salad, you must try my Mediterranean Orzo Salad.

Chocolate Orange Pudding Cake

Modified: Jul 30, 2025 · Published: Aug 1, 2019 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

Chocolate Orange Pudding Cake is perfect for a summer chocolate fix. No matter what time of the year I love chocolate. This cake goes together in minutes after the ingredients are assembled. It uses a bowl and a whisk as well as a few measuring tools.

This, like every pudding cake, is made in two layers. The cakey part of this Chocolate Orange Pudding Cake is on the bottom. The second layer consists of dry ingredients sprinkled over the cake portion. Very hot or boiling water, mixed with a few more ingredients is poured over the dry ingredients and when baked, forms the sauce. It’s almost like magic. [Read more...]

How to Make Lemon Curd

Modified: Jul 25, 2025 · Published: Jul 26, 2019 by Helen S Fletcher · This post may contain affiliate links · 19 Comments

Lemon Curd can only be described a nectar for the gods. One of the easiest basic pastry techniques, this sweet and tart intensely flavored curd makes the grocery store version obsolete. And it can easily be made in less than 30 minutes. Used as a topping, a spread or a filling for cakes and tarts, the uses are only up to your imagination.

While most lemon curd recipes make a soft, spreadable version, this one is perfect for piping as in the photo above or for standing on its own in a lemon tart that cuts to perfection. For a softer version, omit the gelatin.

The tartlets above were in our petit four box which were sold frozen.

At the bakery, I made a few changes to the normal curd that ensured it would stay firm and stable for cakes and tarts. It never failed. A few ingredients keeps this recipe simple, quickly and easily made to have on hand for whatever you wish.

I found that when we piped the curd for various desserts, I noticed towards the end of each piping bag, it would lose its stiffness and wouldn't hold an edge. So I started adding a bit of gelatin to help keep it stable and allow it to keep its shape when piped even at room temperature. I find it makes all the difference in the world.

This technique actually applies to most curds I have made with the exception of the Cranberry Curd. It does not need a boost from gelatin because it has a lot of natural pectin which sets it. Be sure to check out the Peach Curd Tart, the Chocolate Truffle Raspberry Curd Tart, and the Lemon Gooey Butter Cake in a Brioche Crust as well as the Lemonade Cake.

The amount of the ingredients can change for various recipes, but the technique remains the same.

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Why You'll Love This Recipe

It's foolproof. Period.
At the bakery, I found that 172°F was the optimum temperature to which the curd should be taken. No guessing, no coating the back of a spoon, just a temperature. Since this recipes does'nt need the zest of the lemon for it's amazing flavor, there is no straining at the end.
The curd is easy to make. Everything goes in the pot at once. I don’t recommend making this over direct heat as even at the lowest heat, the eggs may scramble making little lumps that don’t come out. The gentle heat of low boiling water not touching the pan keeps the eggs from scrambling. Ten minutes of prep, to minutes of stirring – done!
The flavor is amazing with just the right amount of tartness
Lemon curd is a building block in pastry and can be used in many different ways including tarts, pies, cakes, cookies, as fillings or on its own.
It uses only 5 ingredients for an incredibly bold flavored use anywhere recipe.

How to Use Lemon Curd

As a filling for cakes, Danish pastry, yeast doughs, tarts, cupcakes, crepes, cookies doughnuts, biscuits or croissant
Spread on pancakes, scones, or waffles
Stir it into yogurt, cream cheese, cottage cheese or ricotta
Swirl through ice cream
Use it as a topping for pound cakes or pavlova
Make a Lemon Curd shortcake
Serve it along side angel food cake

Ingredients

BACK ROW: Egg yolks, whole eggs, lemon juice

MIDDLE ROW: Unsalted Butter

FRONT ROW: Granulated sugar, gelatin, water

Egg yolks thicken the curd. This recipe uses whole eggs plus egg yolks to ensure a firm lemon curd.

Unsalted butter give the curd a silky smoothness that glides on your tongue.

Sugar adds the necessary sweetness to the tartness of the lemons

Lemon juice needs to come from real lemons and not bottled lemon juice

Be sure to see the recipe card below for the full ingredients list and instructions.

Step by Step Instructions

Step 1. Place the water in a very small bowl. Add the gelatin and stir. Make sure all of the gelatin is wet. It will form a gelatinous blob. Set aside.

Step 2. Place the eggs and yolks in a medium size bowl.

The eggs and yolks are whisked until no white are showing.

Step 3. Whisk the eggs and yolks until no whites are showing.

The sugar and lemon juice are added to the whisked eggs.

Step 4. Add the sugar and lemon juice to the eggs, whisking to combine.

The mixture is strained into the top of a double boiler to remove any lumps.

Step 5. Strain the mixture into the top of a double boiler.

The cold butter is added to the lemon mixture in the pan.

Step 6. Add the butter to the pan and place it over gently boiling water.

Thermometer reading 172°F which is when the curd is done.

Step 7. Stirring constantly, cook the curd until it reaches 172°·F on a thermometer.

Step 8 . The gelatin has formed a wiggly blob that can be picked up.

The gelatin is torn into pieces and put directly into the hot gelatin.

Step 9. Tear the gelatin into small pieces and add it directly to the hot curd. Stir with a spatula until it dissolves and is incorporated into the curd.

The curd is poured in a storage container and the top of the curd is covered with plastic wrap.

Step 10. Transfer the curd to a bowl or storage container. Place plastic wrap directly on top of the curd to prevent a skin from forming. Cool to room temperature unless a recipe instructs otherwise.

Recipe FAQs

Why did my lemon curd turn green or taste metallic?

Because of the lemon juice, lemon curd should never be made in an aluminum or copper pot. Doing so causes an unwanted reaction with the aluminum which can not only discolor the curd but also give it a metallic taste.

Are lemon meringue pie filling and lemon curd the same?

No. Lemon pie filling is set with cornstarch and is usually firmer than lemon curd which is set with egg yolks. It can also contain a small amount of gelatin.

Why is my lemon curd bitter?

When grating the zest or rind of any citrus, it is important to only grate the colored skin. The pith or white part below is bitter and will turn anything where it's used bitter.

Why did my lemon curd not thicken?

The only thicken in the curd is the egg yolks. They have to be cooked to 172°F for them to thicken. It is best to depend upon a thermometer for the best results. Conversely, if you cook the curd too long, it will overcook and become lumpy.

Storage

After the curd has cooled to room temperature, store it in the refrigerator for up to a week. For longer storage, freeze it. A really neat idea is to pour it into and ice cube tray where a little can be thawed at a time. Thaw in the refrigerator to use it.

Expert Tips

Don't be tempted to use bottled lemon juice, it won't taste the same as fresh squeezed.
If you don't have a double boiler, place a tight fitting bowl over the pan beneath.
Use a very small bowl to soften the gelatin. If the bowl is too big, the water will spread out and the gelatin will not be able to absorb it.
Do not put the curd mixture in an aluminum or copper pan or bowl at any point. It can become discolored and have a metallic taste to it.
Add cold butter to the egg mixture just before placing it over the double boiler. The cold will allow the eggs to heat up slowly, which is also the reason the water is kept at a low boil. If cooked too long or at too high a heat the eggs will set causing a lumpy curd.

The finished curd, smooth and yellow in the pan.

More Techniques about Baking

If you love How to Make Lemon Curd or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went the 📝 comments below. I love hearing from you!

How to Make Lemon Curd

Helen S. Fletcher

Lemon Curd can only be described a nectar for the gods. One of the easiest basic pastry techniques, this sweet and tart intensely flavored curd can easily be made in less than 30 minutes. Used as a topping, a spread or a filling for cakes and tarts, the uses are only up to your imagination.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Dessert, Filling, Pastry

Cuisine American

Servings cups

Calories 937 kcal

Ingredients

▢ 1 tablespoon water
▢ 1 ½ teaspoon gelatin, optional
▢ 2 large eggs
▢ 3 egg yolks
▢ ½ cup granulated sugar (100 grams)
▢ ½ cup freshly squeezed lemon juice
▢ ½ cup unsalted butter, cold (114 grams or 1 stick)

Instructions

Dissolve the gelatin in the water. Stir to combine completely. Set aside.
Place the eggs and yolks in a medium size bowl. Whisk to combine. Add the sugar and lemon juice. Strain it into the top of a double boiler.
Cut the cold butter into 6 to 8 pieces. Add it to the egg mixture in the pan.
Place over gently boiling water and, stirring constantly, heat to 172°F on a thermometer.
Tear the gelatin into small pieces and add it directly to the hot curd. The heat will melt the gelatin. Whisk to incorporate it.
Cover the surface directly with film and let it cool to room temperature.
Store it in the refrigerator for up to a week or freeze for longer storage.
Yield: 1 ⅔ cups

Notes

It's foolproof!

At the bakery, I found that 172°F was the optimum temperature to which the curd should be taken. No guessing, no coating the back of a spoon, just a temperature. Since this recipes doesn't need the zest of the lemon for it's amazing flavor, there is no straining at the end.

The curd is easy to make. Everything goes in the pot at once. I don’t recommend making this over direct heat as even at the lowest heat, the eggs may scramble making little lumps that don’t come out. The gentle heat of low boiling water not touching the pan keeps the eggs from scrambling. Ten minutes of prep, to minutes of stirring – done!

The flavor is amazing with just the right amount of tartness

Lemon curd is a building block in pastry and can be used in many different ways including tarts, pies, cakes, cookies, as fillings or on its own.

It uses only 5 ingredients for an incredibly bold flavor to be used anywhere curd is called for.

Don't be tempted to use bottled lemon juice, it won't taste the same as fresh squeezed.

If you don't have a double boiler, place a tight fitting bowl over the pan beneath.

Use a very small bowl to soften the gelatin. If the bowl is too big, the water will spread out and the gelatin will not be able to absorb it.

Do not put the curd mixture in an aluminum or copper pan or bowl at any point. It can become discolored and have a metallic taste to it.

Add cold butter to the egg mixture just before placing it over the double boiler. The cold will allow the eggs to heat up slowly, which is also the reason the water is kept at a low boil. If cooked too long or at too high a heat the eggs will set causing a lumpy curd.

Nutrition

Calories: 937kcalCarbohydrates: 67gProtein: 16gFat: 70gSaturated Fat: 40gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 700mgSodium: 108mgPotassium: 204mgFiber: 0.2gSugar: 63gVitamin A: 2483IUVitamin C: 29mgCalcium: 96mgIron: 2mg

Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Peach Curd Tart - A Summer Treat

Modified: Jul 18, 2019 · Published: Jul 17, 2019 by Helen S Fletcher · This post may contain affiliate links · 14 Comments

The other day, it occurred to me that a Peach Curd Tart would be perfect for the summer. The Georgia Peaches have been so good this year I have used them every way I can think of.

Many fruits can be made into a curd. The basics of curd are fruit, sugar, an acid, eggs and or yolks and butter. For the Peach Curd, I used a dry white wine which gives a more subtle taste but lemon juice can also be used. [Read more...]

Fudgey Chocolate Cookies with Variations

Modified: May 8, 2023 · Published: Jul 9, 2019 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

Soft chewy cookies such as this Fudgey Chocolate Cookie are not synonymous with under-baked cookies. Altering the way the cookie is normally put together and changing one ingredient makes the difference. When making a soft, chewy cookie the retention of moisture is the key; so, instead of creaming the butter and sugar, which is the normal procedure, the butter is melted before combining it with the sugar. [Read more...]

Easy Hawaiian Sundae

Modified: Apr 30, 2026 · Published: Jul 2, 2019 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

This Easy Hawaiian Sundae, is a special endding for a grilled dinner. Fresh pineapple and a coconut cream chocolate sauce are topped with salted, toasted macadamia nuts which can be found in the snack aisle of my grocery store.

It is important to use coconut cream which can be found in the liquor department of most grocery stores. There are several brands including Coco Lopez and Roland Cream of Coconut. Do not use coconut milk. It is a different product and will not work here. [Read more...]

German Chocolate Sweet Rolls

Modified: Aug 25, 2025 · Published: Jun 25, 2019 by Helen S Fletcher · This post may contain affiliate links · 11 Comments

German Chocolate Sweet Rolls are a riff on the beloved German Chocolate Cake. What could be better take on the cake than waves of the lucious pecan-coconut-filling rippling through the chocolate yeast dough? Although they look oh so professional and maybe a challenge, don't worry, I have your back and will show you how.

A dark chocolate German Chocolate roll intertwined with a coconut pecan fillig sits on a white, green and yellow plate.

While the name implies the cake comes from Germany, that is not the case. According to NPR, “The name comes from Sam German — who was either an American or an Englishman, depending on what you read.

In 1852, he invented a style of sweet baking chocolate for the Baker's chocolate company. The company named it after him, but "German's Chocolate" didn't become well-known until 1957. That's when a Texas homemaker sent her now-legendary cake recipe to a Dallas newspaper.

Somewhere along the way, German's Chocolate Cake lost its apostrophe-s, leaving Germany holding the credit for a classic American dessert.”

If you are intrigued by this recipe, I suggest you look at Rum Raisin Rolls, Hot Cross Buns that are generously spiced or Conchas a favorite Mexican treat.

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What This Recipe Shows

Component parts of recipes can often be interchanged to make a completely new recipe.
Both the filling and the chocolate yeast dough can be made ahead to be assembled when convenient.
This is like no other sweet roll you've eaten or made. Easy, sophisticated, and packed with flavor.

Recipe Ingredients

Coconut Pecan Filling

FRONT ROW: Egg yolks

MIDDLE ROW: Vanilla extract, sugar, chopped pecans

BACK ROW: Butter, coconut, evaporated milk

Chocolate Yeast Dough

FRONT ROW: Instant yeast, instant coffee, vanilla extract

MIDDLE ROW: Cocoa, salt, semisweet chocolate, granulated sugar

BACK ROW: Bread flour, butter. milk

Evaporated Milk is used and not to be confused with condensed milk. While 60% of the water has been removed in both products, they are vastly different. Sweetened condensed milk contains about 45% sugar and is rich, thick and has to be scooped out of the can. Evaporated milk is dense, ultra-concentrated milk that is not sweetened and easily pours from the can.

Bread flour is used for its strength and ability to increase the size of the dough to a greater extent because of it higher gluten content. All purpose flour can be used but bread flour is recommended.

The coconut is sweetened, shredded coconut which is slightly moist.

Either Dutch cocoa or natural cocoa can be used. Because there is no chemical leavening agent it doesn't matter.

Instant coffee is used to enhance the chocolate flavor.

Unsalted butter is used for its purity of flavor. If using salted butter reduce the amount of salt or don't use salt.

Callebaut #811 semisweet callets is my chocolate of choice and the one I use, but Baker's chocolate or any good quality semisweet chocolate can be used. The callets look like chocolate chips but are pure chocolate made for quick melting.

Be sure to see the recipe card below for the exact ingredients & instructions.

Step by Step Instructions

German Chocolate Filling

The first collage shows the filling for the rolls with the butter,eggs, sugar and evaporated milk in a pan. a spatula showing when it is done,the coconut and pecans and the finish filling quick cooling by laying it out on a tray.

Step 1. Combine the milk, sugar, egg yolks and butter in a heavy saucepan. Cook over medium heat, stirring constantly until thickened, about 12 minutes. Step 2. If you draw your finger through the mixture, it will stay divided. Step 3. Stir in the remaining ingredients. Step 4. Cool completely and chill. This filling can be made several days ahead. Keep it refrigerated until filling the dough. If you forget to make this ahead of time, you can quick cool it by laying it out in a sheet pan.

Chocolate Yeast Dough

This collage shows the milk, butter, chocolate and coffe in a saucepan, heated to liquid, yeast added and the dry ingredients in a processor bowl.

Step 5. Combine the milk, butter, chocolate, and coffee in a small saucepan. Heat until the butter and chocolate have melted. Step 6. Cool the mixture to lukewarm. Step 7. When the mixture has cooled to lukewarm, add the yeast and vanilla. Let sit for about 5 to 10 minutes so the yeast softens. I do this even with instant yeast because this dough is so enriched with butter, chocolate and cocoa it needs all the help it can get to rise. Step 8. In the bowl of a processor, add the bread flour, sugar, cocoa, and salt.

This collage shows the dry ingredients processed, the liquid added, the dough balled up and stored in a plastic container.

Step 9. Process the dry ingredients to mix. Step 10. Pour the cooled liquid over the dry ingredients. Step 11. Process until a soft ball forms. Process 30 seconds to knead. Step 12. Place the dough in a large container sprayed with a baking release and place the dough in it. Cover with plastic wrap. Then cover the container with a lid or foil.

This collage shows the dough rolled out, marked, the filling spread down the middle and the right side folded over.

Step 13. Roll the dough on a lightly floured surface into a 12" x 14" rectangle. Lightly mark 4 ½" strips in from the edge of the dough on each side. Step 14. I then use a ruler to mark the 4 ½" all the up the dough. Step 15. Spread half the filling (about 235 grams or 8 ⅓ ounces) evenly over the center strip. Step 16. Bring the right side over to cover the center strip.

The first photo in this collages shows the remainder of the filling spread on top of the rights side, the left side of the dough folded over to cover the filling, the filled dough marked in 1" strips and then cut.

Step 17. Spread the remaining filling over the top of this strip of dough. Step 18. Bring the left side of the dough over to cover the filling. You will have a 4 ½" x 12" rectangle. Place it on a tray and transfer to the freezer to chill. It should be firm but not hard. Spray a six-hole Texas muffin pan well. with a baking release. Step 19. Remove the filled dough from the freezer and mark the dough every inch along the 12” side. Step 20. Cut the dough into 1" slices and allow the dough to soften at room temperature for a few minutes to shape it until it can be twisted.

The last collage shows the dough twisted, one piece in the muffin cup, the second piece on top of the cup and the last pieces placed in the cup.

Step 21. Cut two strips of dough Take one strip and hold each end in one hand twisting it by rotating your hands in opposite directions. Step 22. Place it in a muffin cup along one side. Step 23. Twist a second strip and place it in the cup on the other side.Tuck the edges of the second twist firmly down into the sides of the cup. Step 24. It is easiest to do this by using a small flexible spatula and pulling the dough already in the cup back a bit so the edge of the new piece will fit snugly against the side of the cup. Continue to fill all of the cups with 2 strips of dough each. Let rise until light and come above the top the the Texas muffin cups.

Recipe FAQS

Does German Chocolate cake require a certain chocolate?

Baker's chocolate is the one first used. It a sweeter, milder chocolate between milk chocolate and semisweet chocolate. Semisweet chocolate yields a more robust chocolate flavor. To be called a German Chocolate Cake, Baker's chocolate should be used but most recipes today use Baker's or any semisweet chocolate.

Did Samuel German, the inventor of German Chocolate create the cake also?

No, Mrs George Clay, a homemaker from Dallas, Texas created the cake using German Chocolate, hence the name. On June 3, 1957 her recipe appeared in The Dallas Morning News. It was an instant hit picked up by other papers and the rest is history. It is one of America's most beloved cake.

Can active dry yeast be used instead of instant yeast.

Yes, use the same amount as called for in the recipe.

Expert tips

The chocolate and cocoa in the German Chocolate Yeast Dough can make it rise slowly. Turn your oven into a proofer if the room is cool. Preheat the oven to 350°F for ONE MINUTE with the light on. TURN THE OVEN OFF. Place the dough in the oven to double in bulk.
Don't forget to remove the rolls from the oven before preheating to bake them.
I normally add the instant yeast to the liquid to get it started. I have found that in some instances undissolved yeast is evident in the mixed dough.
Either Dutch or natural cocoa can be used in the filling.
For the easiest, fastest way to chop the nuts, see my post Chopping Nuts - An Quicker Way.
Both the filling and the chocolate dough can be made ahead for up to 3 days. Bring both to room temperature to roll, fill and shape.

A German Chocolate Sweet Roll is cut open and sits on a blue and white plate with a cup of tea.

More Scrumptious Sweet Rolls

If you love these German Chocolate Sweet Rolls , It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

How to be a Better Baker

Modified: Jul 25, 2025 · Published: Jun 7, 2019 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

Becoming a better baker depends upon understanding the ingredients that go into baking. On my blog, I have a Baking Information tab on the navigation bar that has loads of information to help you become that better baker.

Each of these posts goes into in-depth discussions of its particular topic to help you understand their importance.

There are many more topics in the Baking Information section and I will be featuring some of them in later blogs. In the meantime, I hope some of these will interest you and help you become that better baker. [Read more...]

Spanakopita - A Spinach Pie from Greece

Modified: Jul 25, 2025 · Published: May 22, 2019 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

This Spanakopita (pronounces span-ah- koh -pee-tah) is a traditional Greek filling with spinach, feta, green onions, and eggs. While the filling is traditionally used to fill a pie enclosed in phyllo, it is also familiar as a small appetizer folded into triangles.

For an in-depth discussion of phyllo and how to use it, please see my Baklava blog.

Cut into thin pieces, Spanakopita can be served as an appetizer or cut larger it can be used as a vegetable course or an entrée. A Greek salad of lettuce, tomatoes, calamata olives, feta and green pepper alongside a slice of this Spanakopita will take you to Greece without going through an airport. For a quick dressing, take Italian dressing and add oregano and dill to taste.

Fresh or Frozen Spinach

The only difference I find between fresh spinach and chopped frozen spinach is that the frozen it much easier. To thaw it quickly, remove the spinach from the packaging and place in a microwave-safe container. It will take a bit of microwaving depending upon how it was packaged to thaw it. It can be broken up with a fork after it has partially thawed to speed up the process. Make sure you let it cool before squeezing the water out.

Sizes of Phyllo

There are a couple of different sizes of phyllo. One package has two smaller rolls in one box. I prefer the 13x18 inch size and use it when I can find it. It makes shaping much easier.

Brush the phyllo lightly with butter and don't be concerned if some of it isn't buttered. If you drown it in butter the leaves will not separate when baked as this one does.

2 pounds fresh or frozen spinach
½ cup scallions
1 tablespoon butter (15 grams or ½ ounce)
¼ cup minced parsley
½ teaspoon dried dill weed or 1 ½ teaspoon fresh or to taste
½ pound feta cheese (225 grams or 8 ounces)
2 eggs, beaten
1 teaspoon salt or to taste*
½ teaspoon black pepper
½ to ⅔ cup butter, melted, approximately
8 phyllo leaves

*All feta cheese is highly salted. So it is important to taste the mixture before putting it into the pie plate. Add more salt if necessary.

Preheat the oven to 350°F. Spray a 9” pie plate lightly and set aside. I prefer glass so I can see if the bottom is browning.

Wash the spinach well; drain. Remove the stems and chop finely. Or, thaw frozen chopped spinach and squeeze dry.

Slice the scallions, including the green part. Melt the butter and saute the scallions until soft but not browned. If using fresh spinach add it and cook until the moisture has evaporated. If there is moisture left in your squeezed frozen spinach, add it here. Otherwise, move to the next step.

Remove from the heat, add the parsley, dill, feta, eggs, salt, and pepper. Cool to use.

Place 2 phyllo leaves with the long edge horizontal in front of you. Cover the remaining phyllo with a towel until needed. Fold the left side of the dough over the right so the phyllo is in half. Fold the top leaf to the left. Lightly brush the half leaf with butter. Unfold the top leaf so the two sheets are open again. Do not butter.

Right side of phyllo folded over left side

Now fold the right side of the phyllo over the left side. Lay the top leaf down and butter it. Lay the other leaf over the bottom so the phyllo is open again. Place these two leaves in the pie plate. Lightly press them down into the pan. Continue buttering 2 leaves at a time and alternate how they are placed in the plate so the short side of the phyllo is not all on the same side until 8 leaves have been prepared and placed in the pie plate.

Place the filling in the pie plate and drizzle with about 2 tablespoons of melted butter. Fold the overhanging phyllo on top of the filling. Brush generously with butter.

Bake the Spanakopita for 45 to 50 minutes or until the phyllo is well browned on the top and bottom. Cover the top with foil if browning too quickly. Let the Spanakopita cool for about 10 minutes before serving or serve at room temperature.

Some recipes brush the Spanakopita with butter when it comes from the oven. I prefer not to so it remains crisp.

Refrigerate any leftover Spanakopita.

Note: The filling can be made and refrigerated the day ahead if desired. Bring to room temperature before using.

Additional recipes using phyllo you may enjoy:

Phyllo at its Finest - Baklava
Traditional Apple Strudel
Greek Orange Yogurt Cake with Orange Syrup - Portokalopita

May is Fresh Strawberry Month

Modified: Jul 13, 2025 · Published: May 17, 2019 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

While the month of May is designated Fresh Strawberry Month, you can hardly miss it as you grocery shop. We love strawberries and eat them plain, on ice cream, in smoothies, yogurt parfaits, on cereal - any and every way.

Here are some past blogs that highlight this favorite fruit. Almost all can be made ahead and only one requires assembly the same day.

There's something here for every part of the day so enjoy fresh strawberries at the height of their season.

Strawberry Balsamic Black Pepper Granita

This is an easy dessert that goes especially well with grilling. The best part about it is it is waiting in the freezer so you don’t have to miss a minute of the get-together.

Chocolate Strawberry Mousse Torte

An intense chocolate mousse covers oodles of fresh strawberries sitting on a chocolate cake base. This can be made days ahead.

Chocolate Strawberry Pie

This is one of the easiest pies you can make. Just bake a pie crust, fill it with whole strawberries and top it with chocolate. All the perks of chocolate covered strawberries but easier to eat – and better with the pie crust. Bake the pie crust the day before or early in the morning, then fill it and top it the day you serve it.

Strawberry Verrines

A layered dessert with chocolate mousse, pastry cream, and fresh strawberries. These can be made ahead for an unusual treat.

Cream Biscuits with Strawberry Balsamic Black Pepper Jam

The biscuits are the best ever but the refrigerator jam is the real star here. As you can see I love the combination of strawberries, balsamic vinegar and black pepper. I think you will too in this jam. It is very quickly made, ladled into jars and stored in the refrigerator for months.

Strawberry Bread

The strawberry quick bread included in this quartet tastes of fresh strawberries since that is what is used. I recommend the food coloring or the bread comes out a rather dull off color.

Vanilla Mousse Torte with Strawberries

Modified: Jul 30, 2025 · Published: May 1, 2019 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

With Mother’s Day upon us, this Vanilla Mousse Torte with Strawberries is a perfect do-ahead dessert to honor her. It is light, full of flavor, not too sweet, beautiful, easy to make and almost no bake. I’m not sure what more could be asked of a dessert.

Chocolate mousse is a given, but a good Vanilla Mousse is hard to find. Most are based on white chocolate which is not my favorite chocolate. I find it lacking in any distinctive flavor, although I know many will disagree, including my husband.

To up the flavor, I used my pastry cream, added a bit more vanilla and lightened it with whipped cream before pouring it over fresh strawberries on a vanilla wafer base. [Read more...]

The Beauty of Buttermilk in Baking

Modified: Apr 20, 2026 · Published: Apr 26, 2019 by Helen S Fletcher · This post may contain affiliate links · 23 Comments

Buttermilk is what we call a “rounder” in food service. It is a person, or in this case an ingredient, that can do almost everything. Buttermilk makes unbelievably tender pancakes, the flakiest biscuits, superior bread, and extraordinarily moist cakes. It can do all of this because of the presence of lactic acid. [Read more...]

Quick Honey Peanut Coffeecake

Modified: Apr 16, 2019 · Published: Apr 16, 2019 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

If you’re planning a brunch this weekend, this Honey Peanut Coffeecake is a perfect, easy add on. I’m not sure why peanuts are so often overlooked in baking but they seem to be. The only caveat with this recipe is to use unsalted peanuts

This is a coffeecake – it’s easy.

[Read more...]

Poppyseed Cake with Orange Curd and White Chocolate Buttercream

Modified: Jul 30, 2025 · Published: Apr 9, 2019 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

A sour cream cake laden with poppyseeds filled with orange curd and finished white chocolate buttercream

This Poppyseed Cake with Orange Curd and White Chocolate Buttercream is one of the most jaw-dropping gorgeous cakes I have ever made. It is tall and stately simply finished with sweetened dry orange slices that hint at the flavor of the filling. Spring is here and Easter is around the corner. While coconut cakes are popular for this holiday, I thought a change of pace would be perfect.

[Read more...]

Thickeners As Used in Baking and Pastry

Modified: Jul 25, 2025 · Published: Mar 26, 2019 by Helen S Fletcher · This post may contain affiliate links · 16 Comments

Thickeners used in pastry and baking have long been confusing. Which one freeze, which ones don’t, which have to boil, which shouldn’t, which are transparent and clear, which are cloudy – so many things to consider, so many things to remember.

I have put together a compendium of thickeners to help you better understand which works where, if it does or does not freeze and the look of it after it has thickened.

Although both thickeners and gelatin will thicken an item, thickeners are used in cooked items while gelatins are used to thicken cold items. Gelatins are often added to hot items that will gel upon cooling. Please see my post, Understanding Gelatin.

My favorite thickener for pies is actually a combination of two that we used at the bakery. By using minute tapioca or tapioca flour or starch and flour in equal proportions, the problem with stringiness of tapioca used alone can be avoided while a clear, jewel-like finish is achieved The pie can also be frozen and thawed without weeping or degrading. The fruit is soft set but not runny. See the American Pie Crust Tutorial for the Very Berry Pie at the bottom of the recipe. (Put that in pies)

Amounts of Thickeners

Judging the amount of any thickener for fruit pies is tricky. I have seen charts with a number of different thickeners to be added to pie fillings. But they don’t take into consideration the amount of liquid the fruit has released or will release in the heat of the oven.

The thickness of the final result must also be factored in. Milk and water have different viscosities which means they last different amounts of thickeners. Allowances must also be made determined on whether the final thickened product is to be thin, medium or thick as in sauces. Frozen fruit usually exudes more liquid than fresh. Really ripe fruit will yield more liquid than just ripe fruit. Each will take a different amount. I can only suggest that you follow whatever recipe you are using as it is written.

While we are on the subject of fresh or frozen fruit, I can tell you we used frozen fruit at the bakery for several reasons. We made deep dish tarts all year long. These were essentially pies but with a crumb topping. Fresh fruit is not always available all year long and if it is the expense is exorbitant and the quality not always the best. Even in season some years produce bad produce.

Frozen fruit is packaged when in season already peeled, seeded, etc. When you need thirty pounds of fruit for ten pies, it is simply too time-consuming to do all the prep. Last, I could control the amount of juice going into the tarts and as such every batch would be consistent.

There is a stigma against using frozen fruit that I don’t understand. When I would take samples to potential clients, I would never mention the product had been frozen until after they tasted it. Not a single client or chef ever could tell the difference unless I told them because there was no difference. Nor did our retail clientele.

If planning to freeze a product use arrowroot, tapioca, sweet rice flour, or Instant ClearJel™.

For a sparkling clear finish, tapioca, rice or potato starches are best.

Thickeners used in Baking

Arrowroot is the powdered root grown in the Caribbean. It is used to thicken glazes, fruit fillings, and puddings and has a glossy finish. Arrowroot thickens at a lower temperature than cornstarch or flour making it ideal for thickening products that should not boil. It is added at the end of cooking after mixing it with an equal amount of water. Add it to the hot liquid for about 30 seconds.

It can be substituted for cornstarch but in a lesser amount. Using it with dairy products is not recommended as it produces a slimy texture. Products thickened with arrowroot can be frozen and thawed with impunity. Sweet Rice Flour can be substituted.

Cornstarch is derived from the endosperm of the corn kernel and as such is a grain. Its uses include thickening glazes, fruit fillings, and puddings. When fully cooked it is almost transparent making it ideal for pie fillings to show off the jewel-like colors. It has twice the thickening power of flour. Cornstarch cannot be used with acidic liquids.

Unfortunately, products using cornstarch cannot be frozen as it breaks down and becomes watery when thawed.

It should be combined with an equal amount of cold liquid or water and stirred into the hot filling at the end of cooking. The filling should be brought to a boil and cooked for 2 or 3 minutes to disperse the starchy taste. However, it breaks down when cooked too long or stirred too vigorously.

Flour should not be used with acidic liquids. It should be combined with an equal amount of water before adding it to other ingredients or it will lump up in the finished product. Products thickened with flour have a cloudy finish so it is best used in puddings and gravies or wherever a clear, shiny appearance is not necessary. It is also one of the weakest thickeners since it is not a pure starch. While cake flour has the most thickening power, and bread flour the least, all-purpose flour is most used.

Instant ClearJel™ is a modified starch that thickens without cooking. It should not be confused with Clear Jel. Instant ClearJel™ works well with acidic ingredients and can withstand high temperatures. It is freezer stable and is ideal for use in fruit pies. Instant Clearjel™ is transparent and shows off fruit fillings beautifully which is why it is also used commercially for pie filling.

One of the best uses is for instant fruit pie fillings where it is used to thicken the filling without cooking and before it is poured into the crust.

It should be thoroughly blended with sugar or other dry ingredients before it is added to liquids in order to prevent lumping and to ensure smoothness. The presence of sugar acts to control the rate of the hydration of the starch.

1 T. cornstarch = 1 ½ T instant clearjel
2 T. flour or tapioca = 1 T. instant clearjel

Potato Starch can be substituted for cornstarch with better results. It thickens at 176°F leaving no unpleasant taste and should not be boiled or it can break down. Potato starch can break down if it is vigorously stirred or overcooked. Whisk with an equal amount of cold liquid adding it before the mixture begins to simmer but is very hot. If reheating a sauce, do not bring it to a boil. It is also an accepted thickener for Passover and is most commonly found with kosher ingredients.

Sweet Rice Flour or Glutinous Rice Flour contains no gluten. The word Glutinous refers to short grain, sticky rice which, when cooked, becomes sticky or glutinous. The rice flour can be added to a hot product directly. It should be added at the end of cooking and has a very glossy finish. I have used it in pastry cream and it was the best pastry cream I ever had. I used my pastry cream recipe substituting the sweet rice flour for regular flour. This also makes the pastry cream gluten free.

It is substituted in equal amount for flour. Do not use regular rice flour.

Tapioca can be substituted for Sweet Rice Flour.

Mochiko is a very popular brand. It can be easily found in Oriental grocery stores.

Minute Tapioca™ and Tapioca flour come from the South American cassava plant. The minute tapioca does not dissolve completely. The small particles become translucent and soft but can often be seen. If this is a problem, use tapioca flour also known as tapioca starch. Products made with tapioca can be frozen because it will not break down when thawed. Tapioca has a glossy finish. When using Minute tapioca for pies it should be mixed with the other ingredients and allowed to sit for 30 minutes to soften. The only downside of tapioca is its stringy quality when cooked which is why I mixed it half and half with all purpose flour.

Add to hot liquids at the last minute because it breaks down with heat faster than potato starch and a lot faster than cornstarch.

Substitutes include sweet rice flour and potato starch if not freezing.

The following sources were used for research:

The Professional Pastry Chef by Bo Friberg
Baking and Pastry, Mastering the Art and Craft by The Culinary Institute of America
Understanding Baking by Joseph Amendola and Donald Lundberg
How Baking Works by Paula Figoni

https://www.clovegarden.com/ingred/starch.html

Fried or Baked Doughnuts - Your Choice

Modified: Aug 25, 2025 · Published: Mar 15, 2019 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

There are two different types of doughnuts – baked or fried. All the recipes I have seen have distinctly different recipes for them. The fried doughnuts are yeast recipes that rise to great heights, light in texture and medium brown. The baked doughnuts are smaller, baking powder driven and more compact. There is no right or wrong. I have to quickly pass by Entenmann’s Crumb doughnuts in the grocery store because I can eat all eight by myself. [Read more...]

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Parchment Paper

Plastic Bags or Plastic Wrap

Wax Paper

Wax Paper Technique for Perfect Cut Out Cookies

One last thing

French Beignets

Frying the French Beignets

Many different food processors

What Comes with the Food Processor

Cleaning Tool

Useful Tips for using the Food Processor

Specific Notes on using Ingredients

Salted Caramel Sauce

Chocolate Crumb Crust

Chocolate Pie Filling

Meringue

Cutting the Pie

Serving the Sky High Chocolate Pie

Note:

KILLER CHILI

Claudia Fleming's Stout Gingerbread

Holiday Food Gifts

Preparing the Orange Peel

Candied Orange Peel

Finishing the Candied Orange Peel

Mayfair Salad Dressing

Croutons

Original Mayfair Salad Dressing

BLT Salad Assembly

Club Salad with Mayfair Salad Dressing

Cranberry Fresh Pineapple Relish

Honey Roasted Vegetables

Directions for Cutting the Acorn Squash for Side Dishes

Next Week

Note about ingredients

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Corn Syrup

Cinnamon Whiskey

Streusel Topping

Pâté Sucrée Pastry Crust for the Cinnamon Whiskey Apple Tart

Apple Filling

Assembly of Apple Tart

Cinnamon Whiskey Sauce

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