BAKING
Kathleen King, creator and owner of Tate’s Bake Shop in Southampton, got an early start in the baking business. By age eleven she began selling her baked goods out of her family’s Long Island farmstand. In 1980, Kathleen opened her first bakeshop and just kept baking. Since then, Kathleen’s chocolate chip cookies have been selected as the best of the best, her baked goods are sold in gourmet markets nationwide, and her flagship bakeshop has been voted the Best in The Hamptons year after year. Kathleen is also the author of three cookbooks. Her newest, Baking for Friends, is an excellent choice for beginning bakers and also those more skilled in the art of baking.
Just like Izzy on Grey’s Anatomy, when the handsome patient she fell in love with died, she could not stop baking. There were muffins, scones, cakes... nobody could finish them all. And there are many women like this out there. You may be one of them. The author, Ms. Bolger writes in her dedication that: “The stories in my book are inspired by events in my life. Vodka may have been involved while writing them. My intent is to write humorous relatable stories, not to bash men I have encountered... seriously.”
Pretzels come in one shape, but oh so many flavors and sizes. What's your favorite? Cinnamon-Sugar? Salt-Crusted? Garlic? Whichever you're favorite is, be sure to have one on April 26th to honor a special day! Pretzels are distinguished by their twisted shape, formed to resemble crossed arms in prayer and Italian monks would reward children with them. Like most food items, the history of preztels comes from a variety of countries, each with their own unique story about how they came about. Most have agreed that they have a Christian background and were consumed during Lent since they were simply made with flour and water because Lent was a time Christians could not consume eggs or dairy.
Celiac disease is an auto-immune disease that directly affects the small intestine and the digestive process it goes through. The trigger to this is gluten, a protein found in wheat, rye and barley and when consumed by a person with celiac disease, the person’s immune system responds to it by attacking the small intestine and disabling the ability to absorb nutrients. Since gluten can be found in the obvious culprits such as bread, pastas and pastries, it can hide in not so obvious places such as chocolates, pasta sauces, and seasonings.
Chef Coppedge, in his attempt to explore and learn about the disorder, has developed a great companion to those living with a gluten-allergy, Gluten-Free Baking. Full of great insight, information and gluten-free recipes, this book will also teach you how the combination of different flour blends will result in a better baked product.
It’s that time of year when I get magazines in the mail with intriguing holiday recipes. I’ve seen about every version of pumpkin-something but, Martha Stewart caught my eye in Everyday Food Magazine with pumpkin doughnut muffins. While they’re just muffins that have been brushed in butter and dusted cinnamon-sugar, they have a donut-crunch and a moist center. Yum!
Pumpkin Donut Muffins Recipe
Adapted from Everyday Food Magazine.
For the Muffin Batter:
10 tbsp unsalted butter
3 cups or 15 oz all-purpose flour
2 ½ tsp baking powder
¼ tsp baking soda
1 tsp course salt
½ tsp ground nutmeg
¼ tsp ground allspice
⅓ cup buttermilk
15 oz pure pumpkin purée
¾ cup light-brown sugar
2 large eggs
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