Tag Archives: macadamias

The Importance of a Base Recipe in Baking

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Single cookie for The Importance of Base Recipes in BakingThis is a perfect base recipe for cookies as it can be adapted endlessly and can be put together in a matter of minutes.

When baking professionally a base recipe is not only desirable but necessary. It is impossible to have 40 chocolate cake recipes or one for every chocolate cake you ever made. We had about 6 but our work horse was the cake for the Espresso Fudge Cake.

We could combine endless fillings and finishes as well as baking the layers thicker or thinner depending upon what we wanted when we used a base recipe.

I first used this recipe in “My Perfect Chocolate Chip Cookies”. I listed the following points that make this cookie a favorite.

The cookies shown in this blog are the Orange Macadamia Chocolate Chip Cookie listed below.

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Sweet and Hot Macadamia Brittle

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photoMacadamia brittle is a treat anytime, but add a bit of heat and it becomes Sweet and Hot Macadamia brittle, a candy not to be forgotten.

I recently had to make a brittle for one of the desserts at the restaurant.  It didn’t take me long to remember why I wasn’t a candy maker!  Five pounds of sugar, umpteen nuts, cups of corn syrup and my frustration only grew. Some recipes used butter and vanilla, others not so much.  Some used baking soda, but I didn’t want the opaque, spongey look.  All of them used corn syrup but it seemed any amount went.  One recipe used so much butter it told you to blot the excess off after it cooled!

So back to the drawing board I went.  Sugar, nuts and some kind of heat were a given. Butter was added for richness and the key came down to the amount of corn syrup used.  Using too little, still allowed granulation of the sugar and didn’t allow the mixture to be stirred. So a two to one ration of sugar to corn syrup worked perfectly.

The mixture could be stirred and no matter what, wouldn’t granulate. To make things easier this recipe does not require the use of a candy thermometer.  All the ingredients are in the pan and the mixture are cooked to color.

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