By Florence Ditlow
Whilst entrepreneurial Floyd Stitt opens a bakery in Harrisburg, Pennsylvania in 1908, his timing is ideal. slightly emancipated girls eagerly purchase his scrumptious bread, truffles and pies and Stitt's Bakery thrives. starting to be up surrounded by means of flour and sugar, Stitt's 3 appealing daughters have the bakery of their blood. inventive Dot, enigmatic Louise and problem-solving Elaine come of age within the melancholy and notice the lads they like to struggle whereas they proceed baking and promoting bread at the domestic entrance. With meticulous recognition to ancient element, The Bakery women chronicles 3 memorable a long time from the viewpoint of 3 impressive sisters who comprehend the large distinction a bit sugar could make in strong instances and undesirable. resembling "Chocolat," by way of JoAnn Harris
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Additional resources for The Bakery Girls
The recipes in this book are easy to follow using the equipment you already have in the kitchen and ingredients available in your regular grocery store. Invite your family and friends or indulge yourself. Everything is possible once you have awoken the baker in you. Good luck in the kitchen! Claes Karlsson A FEW TIPS BEFORE YOU START ICE CREAM BY HAND OR MACHINE There are several recipes for ice cream and sorbet in this book. Nothing compares to homemade ice cream made from scratch, as opposed to the often artificial taste of store-bought ice cream.
Pour the batter into the baking pan and bake in the center of the oven at 350 °F (175°C) for about 40 minutes. Test the cake with a toothpick. When the toothpick comes out clean, the cake is done. Remove from the pan and allow to cool. Cut the cake lengthwise and smear with a thick layer of lemon curd. Replace the top half. ) COFFEE-FLAVORED CHOCOLATE CAKE MAKES 12 SLICES 2 eggs � cup (100 g) brown sugar � cup (100 g) granulated sugar � cup (150 g) salted butter, melted 7 oz (200 g) dark chocolate, melted 1 tbsp vanilla sugar 2 tbsp finely ground coffee beans 1¼ cups (150 g) flour 2 tbsp cocoa to garnish A greased springform pan, around 10 inches (24 cm) in diameter Combine the eggs, the two types of sugar, the butter, and the melted chocolate.
Pass the blackberries through a sieve. Refrigerate. Blackberry coulis pairs well with both cookies and ice cream. When kept refrigerated, it will last for about 3 days. STRAWBERRY COULIS MAKES ABOUT 1 CUP (200 ML) 1¾ cups (250 g) strawberries, fresh or frozen (defrosted) 2 tbsp confectioners’ sugar Using a handheld mixer, mix the strawberries and sugar. Pass the strawberries through a sieve. Refrigerate. Strawberry coulis pairs well with both cookies and ice cream. When kept refrigerated, it will last for about 3 days.