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Not every apple is a good "baking" apple—and I’m not just talking about all-American apple pie. I’m talking cobbler , cake , tarts , muffins , and all sorts of apple-infused baked goods .
A recipe for apple mincemeat appears in a 1910 issue of The Irish Times, made with apples, suet, currants, sugar, raisins, orange juice, lemons, spice and brandy. [6] There is also a similar recipe using green tomatoes instead of apples to create mincemeat in the 1970s book Putting Food By. [7]
Baking powder was created for instances when you’re baking with low or no acid in the rest of your recipe. It’s made from two ingredients: baking soda and cream of tartar. The latter is ...
Cortland. The Cortland apple is a cross between a McIntosh and a Ben Davis apple, with the look of an extra-large McIntosh. The flesh is crisp and the flavor is tart and mellow.
A rhubarb colonial pie. Pie in American cuisine evolved over centuries from savory game pies. When sugar became more widely available, women began making simple sweet fillings with a handful of basic ingredients. By the 1920s and 1930s there was growing consensus that cookbooks needed to be updated for the modern electric kitchen.
An apple pie is a pie in which the principal filling is apples. Apple pie is often served with whipped cream , ice cream ("apple pie à la mode "), custard or cheddar cheese . [ 3 ] It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips).
If a recipe calls for 1 teaspoon of baking soda, you'll want to substitute with 2 to 3 teaspoons of baking powder. Just make sure your baking powder is still effective and not past its use-by date.
Buttermilk pie Banana pudding is prepared with vanilla flavored custard , cookies and sliced fresh bananas , topped with whipped cream or meringue . A traditional banana split , as served at Cabot's Ice Cream and Restaurant in Newtonville, Massachusetts