Makes: one 9-inch (23 cm) tartServes: 6 to 8Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 Ingredients 1 recipe Pate Sablée, chilled 1 cup (250 mL) 2% milk 1 tsp (5 mL) vanilla extract or vanilla bean paste 1 tsp (5 mL) finely...
Makes: one 8-inch tartServes: 6 to 8Introduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011I have found that sorghum flour works best in a gluten-free pie crust recipe for taste and for ease in rolling. While the crust may crack a little when...
Makes: about 2 cups (500 mL)Prep Time: 10 minutesCook Time: 20 minutesIntroduction About this Recipe Recipe from Set for the HolidaysAppetite for Random House, 2018This fruit compote smells like Christmas as it simmers—the aroma of pears, cranberries and...
Makes: one 9-inch torteServes: 12 to 16Introduction About this Recipe Ingredients 1 recipe ladyfinger batter (recipe follows) ½ cup fresh lemon juice 1 cup sugar, divided 4 large egg yolks ½ cup unsalted butter, at room temperature 1 Tbsp finely grated lemon zest 1 ½...
Makes: about 18 cookies or 6 completed dessertsPrep Time: 20 minutesIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 IngredientsChocolate Shortbread: ½ cup (115 g) unsalted butter at room temperature ¼ cup (50 g) granulated sugar ¼...
Makes: 3 dozen candiesIntroduction About this Recipe IngredientsRaspberry Jellie: ½ cup (125 mL) raspberry purée (pureed and strained frozen raspberries work best) ⅓ cup (80 mL) unsweetened applesauce ⅔ cup (200g) white corn syrup 1 ¼ cups (250 g) granulated sugar 1...