Baking for Dummies Read online

  Unless you have two soufflé dishes, I don’t recommend doubling soufflé recipes. They’ll overflow and make a huge mess in your oven (trust me, I’ve tried it, and it’s a big stinky mess).

  Cheese Soufflé

  This is a recipe for a basic cheese soufflé. If you want to add some other ingredients to it, that’s fine. Spinach, bacon, cooked onion, or even pureed pumpkin can be added to the egg yolk mixture and folded into the egg whites. Just make sure that the onion and bacon are chopped finely and the spinach is wilted, squeezed dry, and chopped before you stir them in. You can add about 1/4 to 1/2 cup of the ingredient you desire.

  Specialty tools: Soufflé dish

  Preparation time: 20 minutes

  Baking time: 45 minutes to 1 hour

  Yield: 3 to 4 servings

  3 tablespoons butter

  3 tablespoons flour

  1 cup milk, at room temperature

  5 eggs, separated

  3/4 cup grated Swiss cheese, lightly packed

  1 teaspoon plus a pinch of salt

  1/2 teaspoon black pepper

  1/2 teaspoon ground nutmeg

  1Preheat the oven to 350 degrees. Oil a 2-quart soufflé dish.

  2In a 2-quart saucepan, melt the butter over medium heat. When the butter has melted, whisk in the flour to absorb the butter. Continue whisking for 1 minute (this will cook out any flour taste; it’s okay if the flour browns a little).

  3Slowly add the milk in a thin stream, whisking constantly. If the mixture gets lumpy, keep whisking until smooth and the milk begins to thicken, about 2 minutes. Remove the pan from the heat. Stir in the egg yolks, cheese, 1 teaspoon salt, pepper, and nutmeg. Set aside.

  4In a large bowl, beat the egg whites with the pinch of salt until they hold stiff peaks. (See Chapter 5 for information on whipping egg whites.) Transfer about one-quarter of the egg whites to the cheese mixture and stir it in to lighten up the mixture. Fold the remaining egg whites into the cheese mixture (don’t stir or else you’ll deflate the whites) and transfer the mixture into the prepared soufflé pan (see Figure 14-1).

  5Bake for 45 minutes to 1 hour, until the soufflé has risen and a thin straw inserted into the center of the soufflé comes out clean.

  Per serving: Calories 308 (From Fat 204); Fat 23g (Saturated 12g); Cholesterol 316mg; Sodium 779mg; Carbohydrate 9g (Dietary Fiber 0g); Protein 16g.

  Potpies

  Potpies seem to be back in fashion with the revolution of comfort foods. Potpies can be custom-made to your liking. Simply add the veggies and meat you like and make a savory sauce. The crust bakes on top. You have a hearty, filling meal without much work.

  Chicken Potpie

  Tender chicken, flavorful vegetables, and a creamy sauce that is kissed with a touch of rosemary — it just doesn’t get much better than this. Using prepared puff pastry and only a top crust makes this recipe easy to pull together.

  Preparation time: 25 minutes

  Baking time: 45 minutes to 1 hour

  Yield: 4 to 6 servings

  1/2 cup (1 stick) butter

  1/2 cup flour

  1 1/2 cups buttermilk

  2 cups chicken broth

  1 tablespoon olive oil

  1 medium onion, diced

  1 clove garlic, crushed

  3 carrots, peeled and sliced on the diagonal

  2 ribs celery, diced

  1 small potato, peeled and chopped

  2 cups cooked chicken, shredded

  1/2 cup frozen peas

  1/2 cup frozen corn

  1 teaspoon chopped fresh or dried rosemary

  1 teaspoon black pepper

  1 teaspoon salt

  1/2 package (17 1/4 ounces) frozen puff pastry (1 sheet), thawed

  1Preheat the oven to 375 degrees.

  2In a large saucepan, melt the butter over medium heat. Stir in the flour with a whisk and continue whisking for 1 minute; it is okay if the flour browns a little. Turn off the heat.

  3Slowly pour in the buttermilk, followed by the chicken broth, whisking constantly, until smooth. Cook over medium heat, whisking occasionally, until the mixture begins to thicken, about 5 minutes.

  4While the sauce is thickening, heat the oil in a large skillet over medium heat. Add the onion, garlic, carrots, celery, and potato. Cook, stirring often, until the onions are just tender, about 5 minutes (the carrots and potato will still be firm).

  5In a 3- or 4-quart casserole, combine the chicken, peas, corn, rosemary, pepper, and salt, with the vegetables from the skillet. Stir to combine. Pour the thickened sauce over the chicken mixture and stir to combine.

  6Unwrap the puff pastry, roll it out, and cut it to fit the casserole, leaving a 1-inch overhang (this will anchor the crust in place). Cover the casserole top with the puff pastry. Cut slits in the top for vents. Bake for 45 minutes to 1 hour, until the pastry is brown and the potpie is bubbly. Cool for 10 minutes before serving.

  Tip: If you want to make the recipe even easier, you can use a 10-ounce package of frozen vegetables instead of the carrots, peas, and corn.

  Per serving: Calories 636 (From Fat 369); Fat 41g (Saturated 14g); Cholesterol 84mg; Sodium 978mg; Carbohydrate 44g (Dietary Fiber 4g); Protein 23g.

  Potato-Beef Potpie

  This recipe is like a tender beef stew that you bake. Instead of pastry crust, this potpie is topped with slices of potato. Slow cooking is the secret to its tenderness.

  Preparation time: 30 minutes

  Baking time: 1 1/2 hours

  Yield: 8 to 10 servings

  1/4 cup vegetable oil

  1 1/2 pounds chuck steak, cut into 1/2-inch pieces

  1 medium onion, chopped

  1/2 cup chopped celery

  2 medium carrots, sliced 1/4 inch thick

  1 cup red wine

  2 cups beef broth or water

  3 tablespoons cornstarch

  3 tablespoons cold water

  1/2 cup frozen peas

  1/2 cup frozen corn

  1/2 cup frozen green beans

  1 teaspoon black pepper

  1 teaspoon salt

  2 large baking potatoes, peeled and sliced thick (1/2 inch)

  1Preheat the oven to 300 degrees.

  2Heat the oil in a large ovenproof Dutch oven over medium-high heat. Add the steak in batches (do not crowd the pan) and brown, about 3 minutes per batch. Remove the steak from the pan, place in a bowl, and set aside. Repeat with the remaining beef.

  3Using the same pot, reduce the heat to medium and cook the onion, celery, and carrots until just tender, about 7 minutes. Add the wine and beef broth.

  4Dissolve the cornstarch in the cold water. Slowly add the cornstarch mixture to the broth mixture and bring to a boil. Reduce the heat and stir until thickened, 4 to 5 minutes.

  5Stir in the browned beef with any accumulated juices, the peas, corn, green beans, pepper, and salt. Arrange the potato slices on top of the beef mixture. Cover and bake for 45 minutes. Remove the cover and bake for 45 minutes longer.

  Tip: Ovenproof means that the cookware can be used on top of the stove as well as in the oven. If you don’t have an ovenproof Dutch oven, prepare the recipe as directed using a large saucepan or Dutch oven but before baking, transfer the contents to a 3- to 4-quart casserole dish to bake.

  Per serving: Calories 285 (From Fat 151); Fat 17g (Saturated 5g); Cholesterol 47mg; Sodium 485mg; Carbohydrate 17g (Dietary Fiber 2g); Protein 17g.

  Calzones and Pizzas

  Pizzas and calzones are easy to make. You may find that they’re perfect to serve if you’re inviting a group of people over who all like a variety of different things. If you have the ingredients ready, it’s so simple to have all your guests make their own pizzas or calzones. You’ll save yourself a bunch of work, and everyone will love what they’ve created. Consider using some of the following:

  Sautéed vegetables, such as mushrooms, bell peppers, onions, broccoli, zucchini, or eggplant

  Black and gr
een olives

  Marinated artichoke hearts

  Sun-dried tomatoes packed in oil

  Steamed spinach

  Gorgonzola or feta cheese

  Fresh tomato slices

  Diced cooked ham, sliced pepperoni, cooked ground beef, or shredded cooked chicken

  Believe it or not, you can also freeze the pizza dough. Let it rise once, punch it down, and then wrap it in an airtight wrap. Then, when you want to make pizza, let the dough thaw in the refrigerator or at room temperature, and you’ll have fresh pizza whenever you want it.

  Defrost a 1-pound loaf of frozen bread dough if you don’t want to make your own pizza dough. Or you can even purchase a ready-made crust and just add the toppings.

  Make-Your-Own Pizza Dough

  Everyone loves pizza, and what could be better than custom-making your own pizza? This dough is easy to put together. You just have to allow time for it to rise.

  Preparation time: 20 minutes, plus 1 hour for the dough to rise, or until doubled in size

  Yield: Enough dough for l large pizza

  1 1/2 cups warm water (not above 115 degrees)

  1 package active dry yeast

  1 teaspoon honey

  4 cups flour

  1/2 teaspoon salt

  1In a large bowl, combine the water, yeast, honey, and 4 teaspoons of the flour. Stir to combine. Cover the bowl and let stand in a warm place for 15 minutes or until foamy.

  2Add the remaining flour and salt and knead for 10 minutes, adding small amounts of flour if sticky, until the dough is smooth and elastic. Transfer the dough to a large buttered bowl, cover, and let rise in a warm place until doubled in size, about 45 minutes.

  3Punch the dough down, knead it again for about 1 minute, and roll it out to fit a 16-inch pizza pan or a large baking sheet.

  Per serving: Calories 232 (From Fat 6); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 147mg; Carbohydrate 49g (Dietary Fiber 2g); Protein 7g.

  Calzones

  Calzones are kind of like pizza pockets, without the sauce. They’re pretty easy to make. This one, which is stuffed with cheese and broccoli, with a touch of pesto, is delicious.

  Preparation time: 20 minutes

  Baking time: 20 to 30 minutes

  Yield: 6 to 8 servings

  1 1/2 cups ricotta cheese (or a mix of cottage cheese and ricotta cheese)

  1 cup shredded mozzarella cheese

  1/4 cup grated Parmesan cheese

  2 eggs

  1 box (10 ounces) frozen chopped broccoli, thawed (optional)

  1/4 cup pesto

  1 clove garlic, diced

  1 teaspoon black pepper

  1 teaspoon salt

  Make-Your-Own Pizza Dough (see recipe earlier in this chapter) or 1-pound frozen bread dough, thawed

  1Preheat the oven to 425 degrees.

  2In a mixing bowl, combine the all the ingredients except the pizza dough. Set aside.

  3Divide the pizza dough into 6 to 8 pieces. Roll each piece out on a lightly floured surface to about 1/4 inch thick.

  4Divide the filling evenly among the dough circles. Fold in half by stretching the dough across the top. Pinch the edges closed to seal.

  5Place the calzones on a baking sheet and bake for 20 to 30 minutes. Wait about 10 minutes before serving. The filling will be hot.

  Vary It! Add these other fillings to the cheese mixture (you can omit the pesto, too): sautéed zucchini, mushrooms, garlic, and onions; steamed spinach; salami cut into thin strips; cooked Italian sausage; and shredded cooked chicken.

  Per serving: Calories 441 (From Fat 143); Fat 16g (Saturated 8g); Cholesterol 94mg; Sodium 677mg; Carbohydrate 54g (Dietary Fiber 3g); Protein 21g.

  Quiches

  Quiches are a delicious blend of eggs and cheese, with veggies and meat mixed in, that are usually baked in some type of crust. The following recipe uses a delicious potato crust, but you can substitute any crust, including a refrigerated or frozen one.

  A great way to prevent a soggy crust is to put a layer of cheese between the dough and the egg mixture. It acts as a watertight barrier between the crust and egg custard.

  Avoid watery quiches by baking them long enough that the center is set. You can vary the fillings or leave them out entirely. Remember: If you use mushrooms, cook them first to release some of the water. Otherwise, they may water down your custard too much, and then it won’t set.

  Broccoli and Cheese Quiche with Potato Crust

  I love the potatoey crust of the quiche. Quiches are incredibly easy, filling dishes to put together. If you don’t want a potato crust, substitute the Old-Fashioned Pie Dough (see Chapter 10 for the recipe) and bake the crust for 8 minutes before filling.

  Preparation time: 25 minutes

  Baking time: 60 minutes

  Yield: 8 to 10 servings

  3 medium-sized russet potatoes, peeled if desired, and cut into 1-inch cubes

  2 tablespoons butter

  1 large onion, chopped

  2 cups chopped broccoli

  1 cup shredded Cheddar cheese, firmly packed

  4 eggs, beaten

  1/4 cup sour cream

  1/4 cup yogurt

  1/2 cup milk or buttermilk

  1 1/2 tablespoons salt

  1 1/2 tablespoons pepper

  1Preheat the oven to 350 degrees. Grease a deep-dish 9-inch pie plate.

  2Place the potatoes in a large saucepan and cover with water. Bring to a boil over medium-high heat and cook until tender, about 15 minutes. Drain the potatoes and set aside to cool.

  3While the potatoes are cooking, melt 1 tablespoon of the butter in a medium-sized skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Remove half of the onions from the pan and set aside.

  4Add the broccoli to the remaining onions in the skillet, return to the heat, and continue cooking until the broccoli changes color to a bright green and is tender-crisp, about 5 minutes more (do not overcook the broccoli; it will continue to cook in the oven).

  5When the potatoes are cool enough to handle, add the remaining 1 tablespoon butter and the reserved onion and mash (you don’t have to make the mixture perfectly smooth). Press the potato mixture evenly into the prepared pie plate.

  6Pat the cheese on top of the potatoes. Sprinkle the broccoli and onion mixture on top of the cheese.

  7In a mixing bowl, combine the eggs, sour cream, yogurt, milk, salt, and pepper, and beat well. Pour on top of the broccoli. Place the pie plate on a baking sheet and transfer to the oven. Bake the quiche for 1 hour, or until the quiche is set. Let the quiche cool for 10 minutes before serving.

  Vary It! You can fill a quiche with just about anything you like: Try cooked ham, sautéed mushrooms and red onions, shredded zucchini, or bell peppers.

  Per serving: Calories 165 (From Fat 89); Fat 10g (Saturated 6g); Cholesterol 108mg; Sodium 464mg; Carbohydrate 12g (Dietary Fiber 2g); Protein 8g.

  Chapter 15

  Baking with Mixes and Premade Doughs

  In This Chapter

  Discovering great recipes with mixes

  Saving time by using shortcuts with mixes

  Making delicious desserts in no time

  Trying your hand at homemade pretzels

  Recipes in This Chapter

  Super Chocolate Cake

  Crazy-Good Pineapple Upside-Down Cake

  Deluxe Corn Bread Casserole

  Super-Easy Veggie Party Pizza

  Apple Turnovers

  Soft Pretzels

  Folded Peach and Berry Pie

  Baking mixes and refrigerated or frozen doughs can be a baker’s best friend. Tasty and quick, they come already mixed with the right amounts of flour and leavener, and all you need to do is add the fat and liquid and — presto! — you have a perfect cake.

  As the days seem to grow shorter and my to-do list longer, I’ve become a great fan of quick and easy recipes. Incorpo
rating refrigerated doughs and box mixes into your baking life will allow you to still create a delicious baked good while reducing the need to have many ingredients on hand, not to mention the time it takes to make it.

  Cakes and other homemade goodies are a source of comfort. Plus, they can be associated with celebrations and special times. Unfortunately, they are sometimes viewed as a challenge to make and a mess to clean up. Using mixes, however, can make preparation easier and the results more predictable. And a cake from a mix can be made on the spur of the moment.

  Maybe you’re one of those people who is too busy to bake everything from scratch or hasn’t gained a tremendous amount of confidence in the kitchen. The best part about working with box mixes and frozen or refrigerated doughs is that they’re sure-fire confidence builders.

  You can find premade doughs in funny places throughout the supermarket. The following table gives a brief rundown of where I find my products. While your grocery may not shelve things identically, you at least have an idea of where to start looking.

  The more comfortable you become with baking cakes and breads by using these ingredients, the more likely you will be to venture a few steps farther and start baking completely from scratch. I love the collection of recipes that follow because they are easy and tasty and will surely become part of your everyday recipe group.

  Baking with Mixes

  You can use any brand of cake mixes, but you need to know about a couple differences between mixes and cakes from scratch:

  The pudding-in-the-mix brands produce a heavier cake that has a lot of moisture. The plain mixes produce a slightly lighter cake and have what I would consider a classic cake texture. They both are good, so you just need to choose which works best for the cake you want to make.