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green in color, Rose Carrarini's cookbook 'Breakfast Lunch Tea' stands out on my
bookshelf. This book pays a lot of attention to design; from the paper which is thick
and ivory colored, to the easy to read black print, to the pictures (and there
are lots) that have a lovely old world feel to them. The recipe selection (about
100 in all) will definitely entice you to get into the kitchen. As the title of
this book suggests, there are both sweet and savory recipes for breakfast, lunch
and tea. In fact, the recipes are all used in Rose Carrarini's bakery (called
Rose Bakery) located in Paris France.
One adapted recipe that has become my family's favorite is her Honey Granola. It
contains a mixture of old fashioned rolled oats, whole almonds, and
seeds (pumpkin, sunflower, and sesame or flax seeds) that are all coated in a sweet mixture of
honey, brown sugar, oil, ground cinnamon, and vanilla. Very easy to make and so
adaptable. It is important to turn the granola frequently as it bakes so it
browns evenly and watch it carefully towards the end of baking, as
it burns quite easily. It is also important to cool the granola completely
before storing in an airtight container as you do not want it to lose its
wonderful crispy texture.
A few notes on ingredients. I like to use old
fashioned rolled oats as they have a thicker texture than quick
cooking rolled oats. I have used natural (skins on) whole almonds
but you could use blanched whole almonds. Or you could use other
nuts. For the seeds, use raw seeds. For this granola I have used
sunflower, pumpkin, and either sesame or flax seeds. Again you can
vary the type and/or amounts if you like. For the honey, I used
liquid Clover Honey which has a mild floral flavor. Orange Blossom
Honey is another good choice as it has a wonderful citrus flavor.
You can eat this honey granola as you would any other cereal; with milk. Or you can add
some dried fruit and eat it as a healthy snack. It will keep for several months if stored in an airtight
container in the refrigerator.
This Orange Chiffon
Cake has the flavor of oranges with a wonderful light and spongy
It has a moist and tender crumb and that keeps the cake soft even when
Learn how to transform
a moist and flavorful Simple Vanilla Cake into an elegant multi-layer
cake with cream cheese frosting.
This cake consists of layers
of moist coconut-flavored butter cake that are filled with a tangy lemon
curd and then the entire cake is frosted with a smooth and shiny
7-Minute Frosting and sweetened coconut. more
This American Sponge Cake
has a sweet and lemony flavor and while its texture is moist, it is also
wonderfully light and spongy. It does not contain solid fat. This cake
can be eaten plain, or with whipped cream and fresh fruit.
These cute Petit
Fours consists of three layers of Almond Cake sandwiched
together with a layer of apricot preserves and raspberry
preserves. Then these little cakes are covered in a white
chocolate glaze. more
traditionally a Christmas cookie that blends butter, sugar, and
flour to make a rich and delicate tasting cookie.
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