Baking

bakedbread
Healthy Seed Bread

One of the items on my culinary bucket list was granary bread. I wanted to create my own version of a seed-loaded hearth bread I used to get from a local bakery. Their bread was dense without being heavy -- something you could sink your...

Luscious Lemon Pudding
Recipe to Riches | Luscious Lemon Pudding & a Review
Luscious Lemon Pudding It's a cold, raw, rainy morning and I'm breakfasting on Grandma Glo's Luscious Lemon Pudding, which won last night's Recipe to Riches challenge. I had hoped to serve it to guests tonight, but I don't think there will be enough left. I'll be making a second batch later today as it's an easy recipe and I'll take any excuse to justify my stand mixer's existence. I admit, before the episode aired, I was rooting for Glo McNeil, partly because she's 82 and partly because her recipe has lemon in the title. I'm always on the look out for a good lemon recipe since it's one of the few desserts my father likes. And frankly, if I have to make another Lemon Meringue Pie for a family occasion, I just might throw it at someone. The problem? I'm no fan of pudding. I find it slimy with a disconcerting skin-like seal. But  I was willing to throw myself on this one for my father's sake. The results were a delightful surprise. Luscious Lemon Pudding has all the elements of the pie my father loves -- lemony, sweet and creamy -- but without the fuss of pastry. It's ubelievably light and, as if I was being rewarded for my sacrifice, the "pudding" is actually a velvety sauce that swims below the mousse-like topping.
Black Cherry Raspberry Galetter by The Messy Baker
Black Cherry and Raspberry Galette with Walnut Frangipane and Ginger
Black Cherry Raspberry Galetter by The Messy Baker Do you really need me to write out the instructions with a recipe title like that? Clearly I didn't name the dish with Twitter in mind. Instead, I created this for my parents' anniversary. When asked what he wanted for dessert, Dad requested a "red galette." After a bit of probing, I learned this was code for "use raspberries." When I asked what he wanted to go with the raspberries his response was blunt. "No peaches!" Turns out Dad likes his peaches in their natural state, not cooked. So much for the peach galette I made him when I thought he didn't like pavlova. Perhaps I should start issuing surveys before planning a menu for family events. So, with walnuts in the pantry and a batch of this season's black cherries in the freezer, I riffed on the ruby red rhubarb and raspberry galette my father liked so much. I even made an oil-based pastry so my newly dairy-free sister could enjoy dessert. It was a bit brittle and needed the support of a pie plate, but I got bonus points for the attempt. Despite springing a few leaks, the results were deemed Breakfast Worthy, which in our house, is the ultimate compliment.
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Recipe: Pavlova
Individual Pavolvas are an easy way to enjoy summer fruit - TheMessyBaker.com If you asked me to describe my father's taste in desserts, I'd tell you he's a lemon man. When he turned 65, Mom and I baked 13 lemon meringue pies for his party. He squeezes fresh lemon juice into his tea and sometimes even orders lemon pie as an appetizer when we dine out. He likes things tart, not sweet, choosing citrus over chocolate any day. Based on his dining history, pavlova is not something he would like. I was so sure of this that when my mother asked for pavlova for her birthday dessert, I made a peach galette as well -- just for Dad. Turns out Dad loves pavlova. Almost as much as he loves lemon. You learn something new every day. So, for the closet pavlova fans out there -- and even for those who like to flaunt their love of this powder-puff dessert - here's the recipe. It has a little lemon in it to cut the sweet. Hey, maybe that's why Dad likes it...
Raspberry Peach Tart - TheMessyBaker.com
Raspberry Peach Pie with Frangipane
Raspberry Peach Pie about to go into the oven - TheMessyBaker.com While the daffodils have finally poked their heads through the earth, my freezer remains packed with containers of frozen fruit squirrelled away from last year's harvest. They're so precious to me, I save them for special occasions. Very special occasions. As along as the sooty, deathless snowdrifts maintain a Narnia-like hold on the Earth, nothing seems special enough. (Unless you are celebrating your 85th birthday. And then, I will bake you a raspberry pie upon request.) Of course, the weather eventually breaks and my fear of endless winter melts into a different form of  panic. How can use my frozen treasure before a) it goes bad or b) I need the freezer space for this year's bounty? So, with company coming -- very special company, I may add-- I put a dent in the inventory and got creative. The ginger-peach carrots were okay, but no worth writing about. I won't waste your time with the recipe. And I apologize to the peaches. They deserved better. The dessert? I redeemed myself with Raspberry Peach Pie.
Forty Creek Pecan Pie
Forty Creek Whisky Pecan Pie
Forty Creek Whisky Pecan Pie by TheMessyBaker.com In our home, birthdays are about dessert. It doesn't matter if the ingredients send me to six specialty shops, or if the results require a small team of architecture students to assemble. If you can dream it, I will make it. Providing you're a family member. Two-recipes-in-one, Frozen Lemon Pavlova? Of course, Mom. Hazelnut Mocha Tort with fancy chocolate topping? My pleasure, Allison. Non-Jammy Raspberry Pie? Anything for you, my only Father-in-Law. So this year, when Andrew asked for Pecan Pie I couldn't say no.
Raspberry Pie about to go into the oven - TheMessyBaker.com
Raspberry Pie

Raspberry pie is risky business. Jam-style diehards want theirs sweet, sweet, sweet, while people like me long for a slice that will pucker the palate. After all, the ice cream's supposed to smooth things over. Right? If the filling isn't stressful enough, then there's the crust...

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Recipe: Plum Frangipane Tart
Plum Frangipane Tart by The Messy Baker Little Jack Horner's got nothing on me. What's he got? A corner, a thumb and a nursery rhyme no one understands. Me? I've got fresh plums and frangipane. That's right. You heard me. Frangipane. I know. It sounds like a resort cocktail, but it's really just fancy food talk for a filling made with ground almonds. And plums and almonds go together like boozy fruit-based cocktails and tiny paper umbrellas --  or sneaky little boys and pies -- so this was combination seemed obvious. I had pastry left over from the annual Thanksgiving Concord Grape Pie -- enough to make a 6-inch tart. So, I got creative with the plums. Compared to the in-your-face-I'm-a-GRAPE pie, this one is subtle. But subtle's good. Good enough to stick your thumb in.
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Recipe: Pear and Chocolate Tart

When you do nothing to your pear tree but leave it be, you can expect trouble. And trouble came to my friend in the form of dozens and dozens and dozens of bug-free, blemishless, picture perfect pears. Her punishment? Driving some over to me. That'll...

Rolled pastry
Recipe: Pate Sucree

This is -- or rather was -- Aunt Hilda's pastry board. It's now mine and I'm hoping her tenacity and good baking karma will transfer to me through this well-loved board. Not only was Aunt Hilda a fabulous cook, she never stopped learning. After years...

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