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Wednesday, January 9, 2008

Pies and Tarts Index

Autumn Pear Pie, Deep Dish
Apple Pie, about-- Parts 1 and 2
Plum Tart with Lemony Shortbread Crust
Nanaimo Pie
Oreo Ice Cream Pie
Spicy Peach Tart with Cinnamon Shortbread Crust
Strawberry Cheesecake Tart
Apple Ice Cream Pie
Key Lime Ice Cream Pie
Posted by Baked By Anna at 12:00 AM
Labels: pies and tarts index blog

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brain tumor (1) Cake Math (1) carrot cake (3) cheesecake challenge (4) cheesecakes (7) chicken (5) Chocolate (20) Chunky Cheesecakes (2) comfort food (3) condiments (5) cookies and bars (16) cooking with kids (19) Daring Bakers (14) desserts (18) dinner (9) failures (8) fall (8) frostings fillings and glazes (11) gardening (3) grilling (8) no-bake (3) no-knead bread (3) Oreo Cheesecake Brownies Oreo Cream Cheese Brownies (1) pastry (4) peaches (2) peter reinhart (5) potato bread (3) pumpkin (4) shirley o. corriher (2) soft sandwich loaf (15) strawberries (5) sweet yeast breads (6) thin crust pizza dough (3) vegetables (9) yeast dough (9) yeast-spotting (10)

Soft Sandwich Loaves & Yeast Breads

Soft Sandwich Loaves & Yeast Breads
Quinoa and Honey Wheat Bread

Cookies & Bars

Cookies & Bars
Double-Chocolate Thumprints

Pies & Tarts

Pies & Tarts
Oreo Ice Cream Pie

Cakes, Cheesecakes & Cupcakes

Cakes, Cheesecakes & Cupcakes

Muffins, Quick Breads and Breakfast

Muffins, Quick Breads and Breakfast
Homemade Danishes

The Savory Side--Meals, Veggies and More

The Savory Side--Meals, Veggies and More
Grilled Pizza with Slow-Roasted Tomatoes

Just the facts, ma'am

What's the point of eating dessert if it's only okay? Or something with mystery ingredients? (These usually go hand-in-hand.) You won't find any boxed mixes, pre-packaged foods, or canned frostings here. This is scratch baking made with real ingredients. This is my record of original recipes, challenging baking experiments, laid-back baking for friends and with my kids, and a dash of baking science to explain it all.
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    • ►  2009 (78)
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    About The Recipes On This Blog

    --I measure my dry ingredients by weight most of the time, although I try to provide conversions. I feel it's very important to weigh your ingredients for accuracy, and have an inexpensive scale in my Amazon store. I also use a KitchenAid mixer for my bread, and find it indispensable.

    --All-purpose, wheat, and bread flours will measure 5 oz for one cup in my recipes. 1 cup of Cake flour measures 4 oz.
    --Eggs are large.
    --Butter is unsalted.
    --Use only unbleached and untreated flours unless specified.
    --Salt is kosher or coarse sea salt unless noted otherwise.
    --Most ingredients you may not be familiar with can be found at your local health-food store.
    --For most recipes, 2 tbsp dry milk can be substituted with 1 cup of milk that has been scalded and cooled, and replacing it with an equal amount of the water.
    --Always start with the least amount of flour given in a bread recipe.
    --Use hormone-free and organic dairy products whenever possible
    --Use local and/or organic produce whenever possible
    --Although I try not to, I may fix errors or make small changes from time to time-- if I make a change, I consider it an improvement, and will let you know.
    --All recipes and photos unless noted are property of me! Feel free to use them, but please provide credit and a link back to its original post. Thanks!

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    Some previous posts on What's For Dinner

    • Chicken Stroganoff
    • Fat Chicken and Noodles
    • Quinoa Pilaf
    • Ricotta Pesto With Roasted Garlic
    • Creamy Red Pepper Pasta