Baking with Mary Berry: Cakes, Cookies, Pies and Pastries from the British Queen of Baking by Mary Berry
A sweet and savory collection of more than 100 foolproof recipes from the reigning Queen of Baking Mary Berry, who has made her way into American homes through ABCs primetime series, The Great Holiday Baking Show, and the PBS series, The Great British Baking Show.
Baking with Mary Berry draws on Marys more than 60 years in the kitchen, with tips and step-by-step instructions for bakers just starting out and full-color photographs of finished dishes throughout. The recipes follow Marys prescription for dishes that are no fuss, practical, and foolproof--from breakfast goods to cookies, cakes, pastries, and pies, to special occasion desserts such as cheesecake and souffles, to British favorites that will inspire.
Whether youre tempted by Marys Heavenly Chocolate Cake and Best-Ever Brownies, intrigued by her Mincemeat and Almond Tart or Magic Lemon Pudding, or inspired by her Rich Fruit Christmas Cake and Ultimate Chocolate Roulade, the straightforward yet special recipes in Baking with Mary Berry will prove, as one reviewer has said of her recipes, if you can read, you can cook.
Mary Berry is one of the UKs best-loved and most respected cooking writers and bakers, with more than 80 books to her name and over 6 million copies sold. She is a judge on the primetime ABC series The Great Holiday Baking Show and the PBS series The Great British Baking Show, based on the hit BBC TV program (The Great British Bake Off). Her focus on family food and on recipes that are no fuss, practical, and foolproof have won her a legion of fans worldwide. She lives in England and has five grandchildren--with whom she regularly bakes.
How To Make Apple Pie - Best Ever!
Classic Apple Pie
This easy apple tart uses shop bought puff pastry to speed things up. Laced with calvados and topped with soft Chantilly — look out for all-butter puff for the best flavour. Shopping list. Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick. Crimp the edge before turning the whole sheet over and laying it directly onto a flat baking tray.
For a successful double crust pie, the pastry underneath should be properly cooked and not soggy. Putting the dish on a hot baking tray at the start of baking is the key. Put the apples into a large pan and add the sugar and water. Cover and cook gently, stirring, for about 10 minutes until the apples are soft and f luf fy. Taste for sweetness and add more sugar if necessary. Turn into a bowl and leave the apples to cool. Divide the pastry into two portions, one portion slightly larger than the other.
Sugar draws out the juice from fruit, and if there is too much, it may overflow during baking and stick to the bottom of your oven. Prepare ahead: You can keep the pastry, wrapped in cling film, for up to 24 hours in the fridge. Make and roll out the shortcrust pastry: Prep 15 mins, plus 30 mins chilling 1. Place g 12oz plain flour in a bowl. Cut g 6oz hard block margarine into cubes; add to the flour.
Do not butter the tin before pouring in the caramel otherwise the caramel will be cloudy and not clear. First make the caramel. Stir gently over a low heat until the sugar has fully dissolved, then remove the spoon and increase the heat. Boil until a golden straw colour see tips and immediately pour into the cake tin, letting it spread evenly over the base, then set aside see tips. Once the caramel has set after about 30 minutes , butter the tin sides above the caramel line. Meanwhile, place the Bramley apples, caster sugar and 2 tablespoons of water in another saucepan.