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Common Ingredients In Baking - Yahoo Recipe Search
YummlyApple cobbler is a traditional dessert that's easy to make and calls for just a few ingredients. It's similar to apple pie in that it features sweetened, cooked apples and is topped with dough. But, a cobbler is so simple that a baker of any caliber can make it: There's no tricky pie-crust rolling or shaping involved. This apple cobbler has just six ingredients that you likely already have in your pantry. The apple mixture is nothing more than apples, cinnamon, and sugar but the secret ingredient of this homemade apple cobbler recipe is pancake mix. Standard pancake mixes already have baking powder and all-purpose flour or self-rising flour, so using a mix takes care of a few steps for you. The only thing left to do is bake it which makes up the majority of the cook time — it only takes about an hour. ## The Best Types Of Apples To Use The best baking apples offer a balance of sweet and tart flavors as well as flesh that doesn't break down in the oven. We recommend classic Granny Smith apples for this recipe, one of the most common types. They're tart and tangy, with firm flesh, making them perfect for baking. You could alternatively use Honeycrisp apples if you prefer sweet desserts. They also provide a juicy crispness and are firm enough to bake with. Braeburn apples are also an option, since they're so firm and keep their shape while baking. Feel free to use more than one variety of apples if you want textures and flavors unique to your cobbler. ## Using Lemon Juice Many apple cobbler recipes call for tossing the sliced apples with a little bit of lemon juice before baking. Lemon juice prevents oxidation of the apples — it's the oxidation that causes apples to turn brown. Lemon juice can also add some extra tartness if that's what you like, but you really don't need it if you get the cobbler in the oven before the apples start to discolor. ## Apple Cobbler Vs. Apple Pie Vs. Apple Crisp There are many dessert recipe options when it comes to using apples. While all of these options are baked with fresh apples and can be similar, there are a few differences. The main distinguishing factor lies between apple recipes is in the specific topping. _Apple cobblers:_ Cobblers generally have a biscuit topping. They look like a cobbled road when baked because the biscuit mixture is dropped on top of the apples. In this case, the pancake mix for the cobbler topping contains most of the ingredients of a biscuit. _Apple crisps:_ Crisps have a crumbly streusel topping. It’s similar to an apple crumble, but crisps add oats to the mix. _Apple pie:_ Pie is the classic dish you're likely very familiar with. It has a bottom and top made of pie crust, with apple pie filling in between. The top pie crust is pinched together with the bottom crust to make a seal. ## Variations Make it your own cobbler recipe with one of these customizations. _Go gluten-free:_ Swap gluten-free pancake mix for regular pancake mix, or if you're making your own mix, substitute all-purpose flour for any gluten-free flour such as almond flour or coconut flour, but make sure to use the correct ratios. For example, coconut flour is very absorbent so you won't need very much. Almond flour has a high fat content, so you may not need as much butter. _Make it vegan:_ Substitute regular milk for any non-dairy milk of your choice like almond or cashew milk. While it may subtly change the taste, it won't be very noticeable. You'll also need to swap regular butter for non-dairy butter, which you can find at the grocery store. _Add nuts:_ Sprinkle a handful of chopped nuts, such as walnuts or pecans, over your apple mixture for extra crunch. As easy recipes go, this apple cobbler is about as simple as it gets. It's the perfect apple dessert to enjoy throughout the fall season when fresh apples are at their prime — delicious and full of good-for-you dietary fiber. Serve it with a scoop of vanilla ice cream or enjoy on its own.YummlyButtery, flaky, melt-in-your-mouth, Southern-style biscuits. A distant dream on the keto diet? Not after you try this recipe! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas). When we think of traditional biscuits in the United States, what comes to mind are golden brown, buttery baked rounds that flake and crumble and make a multitude of evils disappear in the time it takes to eat one. Whether they're split down the middle and drizzled with honey, or they're smothered in sausage gravy alongside a plate of fried chicken, or they're dressed up with cheddar cheese and garlic, biscuits will make tastebuds tingle any way they’re served. ## Low carb confusion Like most pastry and bread recipes, flour biscuits, though indubitably delicious, will probably never be considered health food. And low carb? Forget about it! With refined flour as the primary ingredient, these high-glycemic treats when prepared traditionally are an occasional indulgence for most, and completely off-limits for those following gluten-free, grain- free, paleo, or keto diets. But to have a dietary restriction or preference does not eliminate the desire to occasionally mainline a buttery biscuit straight to the mouth. Though it may not be possible to stop into the nearest store for a grain-free biscuit, with this biscuit recipe you can make keto buttermilk biscuits at home in under 45 minutes! ## But...Buttermilk? A lot of dairy drinks like milk are not considered keto because they contain about 12 g of carbs per cup. Buttermilk has the same amount of carbs, but in this recipe uses 1/2 cup of buttermilk for 12-14 biscuits. That means the buttermilk only contributes about 1/2 carb to each biscuit. Unless you're eating a whole batch of biscuits in one sitting, the buttermilk carbs aren't a big issue. ## Main ingredient swap As with most low carb recipes for keto-friendly baked goods, the main dry ingredient used in these biscuits is almond flour in place of the white flour common in other biscuits recipes. For the best results, steer clear of grinding your own almond meal at home and instead opt for the super-fine ground and blanched almond flour that can be found in the baking or specialty aisles of most grocery stores. Unfortunately, coarse, homemade almond meal is too heavy and high-moisture for producing the flaky biscuits we’re after in this keto recipe. ## Transferrable techniques When making biscuits of any kind, it is extremely important that all the ingredients be kept very cold. Low temperatures ensure that pieces of butter stay solid in the dough prior to entering the oven. Once the biscuits begin to bake, the butter pieces release steam to create pockets, resulting in tender, flaky layers, which is why it's important that the butter holds its shape and moisture until baking time. With melted butter and a low carb or no carb flour, you'd end up with flat and dense disks. This means the butter, egg, and buttermilk should be kept as cold as possible in the refrigerator before and during the mixing, shaping, and cutting of the dough. Additionally, for an optimal outcome, we recommend placing your almond meal and mixing bowl in the freezer (yes, really, the bowl!) for 30 minutes before you plan to start these low carb biscuits. Another key component in biscuit-making is to make sure you don't overwork the dough. Handle it as gently and as little as possible when mixing, rolling, and cutting the biscuit rounds. This way the heat from your hands will not soften the butter pieces, and your final keto biscuits will have a melt-in-your-mouth texture. ## Low carb caveat Do these keto/low carb biscuits taste exactly like their traditional flour-based counterparts? Will they fool the savviest wheat connoisseurs? Most likely not. However, that’s not to say they aren’t a convincingly close alternative for low carb diets, boasting far more nutritional value. So the next time you’re craving a golden brown, oven-fresh, fluffy biscuit low on net carbs, give this recipe a try, and see if you can stop after just one!Food NetworkTaking the grand prize on Kids Baking Championship is a pretty sweet deal: You walk away with $25,000 — and of course fame and glory. But the most recent winner of the competition, 11-year-old Nadya Alborz, got something even better: She scored the phone numbers of hosts Valerie Bertinelli and Duff Goldman. “I get to chat with them sometimes!” she says. The Knoxville, TN, tween has her Syrian mom and grandmother to thank for giving her an early start in the kitchen and for teaching her to use ingredients common in Middle Eastern recipes. For her final creation — a strawberry jam–filled layer cake — she dressed up buttercream frosting with sweet, floral rosewater and won over the judges one final time. “It feels, and tastes, really nice to include my culture,” she says.YummlyAt Thanksgiving and Christmas, millions of families around the world gather around baked ham. But you don't have to wait for a special occasion. Baked ham is ideal, anytime you need to feed a crowd. And, if you're looking to impress, our baked ham with mojo sauce recipe won't let you down. _What is a baked ham?_ Ham refers to any slice of pork from a pig's back leg. A whole ham is the entire limb – from the hip to the knee. Most supermarket hams have been preserved and cooked. So, in preparing a baked ham, you're not cooking it, but infusing it with all-important flavor and heat. _What kind of baked ham should you buy?_ There's more than one kind of baked ham. For maximum flavor, go for a bone-in whole ham. If you're nervous about the complications of carving, choose a spiral-cut ham, which comes pre-sliced. Even easier to carve than a spiral ham is a boneless ham, but it's significantly less flavorful. Plus, once you've eaten a bone-in whole ham, you can use the bone for soup! Whole hams are preserved in one of two ways: wet-curing or dry-curing. The typical commercial ham – known as “city ham” – is wet-cured, which means it's been injected with brine. Less common is “country ham”, which is dry-cured. This process, which originated in France over 2,000 years ago, involves salting the ham, before hanging it to dry – for months or even years! Country hams are tastier than city hams, but they're also more expensive. _How big should your baked ham be?_ Too much baked ham is better than not enough. After all, you can easily add the leftover ham to sandwiches, pastas, pizzas and breakfasts. As a rule of thumb, for each guest, buy 3/4 to one pound of bone-in ham or 1/2 pound of boneless ham. In other words, to feed twenty people, you need 15-20 pounds of bone-in baked ham or 10 pounds of boneless baked ham. Just be sure that whatever you buy can fit in your roasting pan or baking dish. _How do you prepare baked ham?_ There's a cornucopia of baked ham recipes to try, including our mouthwatering baked ham with mojo sauce. Whichever you decide upon, preparation begins with scoring. Using a sharp knife, make diagonal cuts across the baked ham, creating a diamond pattern. The cuts should be an inch apart and 1/8 inch deep. Scoring a baked ham not only looks good, it also intensifies flavor, by allowing the glaze to seep into the meat. _How long does it take to cook baked ham?_ Cooking time varies, depending on size. Generally, for each pound of weight, the ham should spend 10 minutes in the oven. For a 15-pound baked ham, that's 150 minutes – or 2 ½ hours. But don't leave it to guesswork. After two hours, place a thermometer into the thickest section: If it reads 140º F internal temperature, your baked ham is ready; if not, it needs more time. Be sure to pre-heat the oven to 350ºF. _How do you keep a baked ham from becoming dry?_ Most baked ham recipes involve two elements: liquid (usually wine, stock or sauce) and glaze. To prevent dryness and keep the ham juicy, baste every 15-20 minutes, and, to prevent burning, don't glaze until 15-30 minutes before the baked ham is due to come out of the oven. _More baked ham recipes_ Most baked ham glazes include a sweet liquid, such as honey or maple syrup, and spices. Two of our most popular are here: [Honey Glazed Ham](https://www.yummly.com/recipe/Honey-Glazed-Ham-513530) [Glazed Easter Ham](https://www.yummly.com/recipe/Glazed-easter-ham-352702) This second one features a creative brown sugar glaze made up of not just brown sugar, but also mustard, Dr Pepper and apple cider vinegar, among other ingredients. Looking for side dishes? Try these: [Perfect Potatoes Au Gratin](https://www.yummly.com/recipe/Perfect-Potatoes-au-Gratin-The-Pioneer-Woman-Cooks-_-Ree-Drummond-41289) [Cheesy Baked Asparagus](https://www.yummly.com/recipe/Cheesy-Baked-Asparagus-1441599) [Deviled Egg Salad](https://www.yummly.com/recipe/Deviled-egg-salad-302525).Food and WineIn a clever twist on clafoutis (a dessert of fruit baked in a sweet custardy batter), Grace Parisi makes this savory version by baking colorful roasted vegetables in a light one flavored with grated Parmigiano-Reggiano cheese. If any of the less-common ingredients, such as orange cauliflower and purple sweet potatoes, aren’t available, feel free to substitute whichever similar vegetables are. Slideshow: Incredible Roasted Vegetable RecipesFood.comThis recipe comes from the cookbook published by my grandmother-in-law's Armenian Orthodox church. I have to give it back to my mother-in-law, so I'm transcribing the good recipes here. We like this best with a combination of lean beef and lamb. Syrian pepper is a common spice blend used in Syrian and Armenian cooking; I've posted a recipe for it under my profile. If you don't have an oven-safe skillet, combine the ingredients and bake in a buttered baking pan.Food52Recipe adapted from The I Hate to Cook Book by Peg Bracken. (Note: Peg includes three frosting recipes in the book, but makes no mention of who Maggie is.) One of the greatest cookbooks ever (in my humble opinion) is The I Hate to Cook Book by Peg Bracken. Published in 1960, the only cake recipe in the book is Cockeyed Cake. A treat of many names, what this easy chocolate cake has in common no matter what you call it is the lack of butter or eggs; the inclusion of vinegar; and a mixing method that requires little more than a bowl and a whisk. An example of a “make-do” cake commonly seen beginning in the early twentieth century, its appeal is not only in its ease, but also that it is one-step-up from a boxed mix. The first boxed cake mix to appear was the Duff brand gingerbread mix in 1931. Many others followed, but sales languished until the mid-1950s, when manufacturers thought to remove the powdered eggs from the mix, thereby giving women the job of adding fresh eggs because, as Peg notes sarcastically, “they miss the creative kick they would otherwise get from baking that cake.” She goes on to write, “We don’t get our creative kicks from adding an egg, we get them from painting pictures or bathrooms, or potting geraniums or babies, or writing stories or amendments, or, possibly, engaging in some interesting type of psycho-neurochemical research like seeing if, perhaps, we can replace colloids with sulphates. And we simply love ready-mixes.” This mix of seriousness and sarcasm was common throughout Peg’s work, which also included books on etiquette and housekeeping. In the era of The Joy of Cooking, Betty Crocker, and Julia Child, Peg wrote for those women who, at the cusp of the modern liberation movement, needed to laugh at bit in the face of what was expected of them. Note: Many recipes for this type of cake call for mixing directly in the pan. As that method never fails to leave my baked cake with pockets of flour, I always mix in a bowl. That said, the following recipe can be mixed and baked in the same pan. Just add the ingredients in the order they are given and mix well.Food.com(From a Food & Wine Magazine article) -- Star chef Susan Spicer comes from a strong European Christmas tradition. But in New Orleans, her holiday means a magnificent Cajun/Southern feast. She runs BAYONA (1 of the finest restaurants in New Orleans) & has been garnering local & national acclaim since 1986. In 1989, FOOD & WINE declared her 1 of that yr's Best New Chefs. Her training is French & her food global (including So Louisiana Cajun & New Orleans Creole). Her Christmas dinner was featured in Food & Wine Magazine & included a shrimp & andouille stuffing ("my version of something that's fairly common in New Orleans"). Of this recipe, she said "Andouille adds a wonderful smoky flavor to sweet cornbread stuffing". As an added bonus, this stuffing can be "made & refrigerated 1 dy before baking. Just bring it to room temp before baking." Prep time was estimated, begins w/pre-cooked cornbread & 15 min was allowed for ingredient prep. Enjoy!Food52The first time I invited friends over for an ambitious and authentic Turkish dinner is kind of a haze; I set my roommate’s terribly tacky potholders on fire (accidentally, but to minimal regret), made a hummus that was far too tahini-rich, and had to use a knife instead of a corkscrew. The single most successful dish I made was also ostensibly the one that took the longest to make, and was especially challenging on my short attention span. Note: Before you inadvertently turn a batch of pudding into a cosmetic masterpiece, pay attention to where you’re getting your rosewater from. It’s become increasingly trendy to use rosewater toners (the Whole Foods beauty aisle is full of them), but those are often mixed with witch hazel, or are not FDA approved. I went to an Armenian grocery store to pick up a glass bottle that was specifically marked for baking and cooking. You’ll likely have luck at many Middle Eastern grocery stores, as rose flavoring is very common in deserts from this region. If you don’t have short grain rice, regular jasmine will work in a pinch, but it does adversely impact the texture and cook time. This recipe doesn’t have a ton of ingredients, but it does require constant vigilance with a wooden spoon—otherwise, you’ll risk the mixture clumping up at various stages, instead of turning into a smooth pudding. I used a 4.5 quart Le Creuset dutch oven, which also meant less risk of my rice sticking to the bottom.
