April 1, 1993 |
Anna Lena's Box 1399 Long Beach, Wash. 98631 (800) 272-6237 Mastercard, Visa If you're going to get caught with your hand in the cookie jar, it had better be worth it. Anna Lena's soft oatmeal cookies definitely are. Karen Snyder took her grandmother's classic recipe for a soft oatmeal cookie and gave it pizzazz, adding tart dried cranberries to the sweet dough. The results are irresistible. The cookies don't come in the mail; the mix does.
October 7, 2009 |
You can tell when a dish has made it into the mainstream by looking it up in the dictionary. There you'll find entries for sushi, taco and pho. I still have to italicize as a foreign word bao , the term for Chinese steamed bread and filled buns, but my hunch is that I won't have to do that for long. Bao is on the rise, and that's not just because it features leavened dough. Just check Costco, supermarket chains such as Vons/Pavilions and Ralphs, and of course, any nearby 99 Ranch.
January 13, 2011
Real Jewish rye bread Total time: 1 hour, 10 minutes, plus rising and cooling times Servings: Makes 1 round loaf (8 to 12 servings) Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. Note: Adapted from "The Bread Bible" by Rose Levy Beranbaum. Specialty flours and barley malt syrup are available at select well-stocked markets, health food, cooking and baking supply stores, as well as online.
December 7, 2005 |
STAND in line at any cappuccino bar and your eyes are drawn to the pastry case, where pieces of streusel-topped "coffeecake" wink back at you temptingly. Don't waste the calories. Coffeecake -- real coffeecake -- is not just a cold, sweet hunk of generic cinnamon-topped cake gobbled down in the front seat of your car. Real coffeecake is a Sunday-morning experience. It begins (if you're a lucky houseguest) with the unforgettable aroma of bread filling the house on a winter's morning, a yeasty smell so tantalizing that it seduces you out from the cozy bedcovers and down to the kitchen.
July 28, 2012 |
Pate-a-choux is the stuff of magic in the kitchen. Pipe a soft, sticky dough onto a baking sheet and slide it into a hot oven. In mere minutes the dough puffs up - practically exploding to double, even triple, its original size - right before your eyes. Out of the oven, pate-a-choux cools to a golden-brown shell, crisp yet delicate and lighter than air. It's downright mesmerizing. Maybe you've never heard of pate-a-choux, but you've no doubt savored it at one time or another. Also known as cream puff dough, it's the magic behind crisp éclair shells and towering cream puff pastries, savory profiteroles and cheesy gougères.
May 6, 2010
Tips for better biscotti baking — If the dough is too sticky to work with, chill it in the refrigerator for at least an hour. — Wetting your hands makes it easier to form the dough logs. — After the first baking, let the logs cool on the cookie sheet for about 20 minutes. Many recipes suggest cutting them into diagonal slices, then laying the slices flat on the cookie sheet. This requires you to flip over the slices midway through the second baking.
December 16, 2010
Peppermint pinwheels Submitted by Shauna Cruz of Vallejo, Calif., originally published in Taste of Home magazine 'Four years ago, my roommates and I started the "Annual Christmas Cookie Sweatshop" party for our friends and family, and I make over 1,000 cookies for them to eat and decorate (hence the "sweatshop"). Every year, there is high demand for the peppermint pinwheels!' Total time: 50 minutes, plus chilling time Servings: About 4 dozen cookies Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.
June 24, 2010 |
If you're on a quest for the holy grail of noodles, then go to the newly opened Beijing Restaurant, a homey restaurant on the second floor of one of the classier strip malls in San Gabriel. In fact, everything here that involves any manipulating of dough is excellent. Turn to the largest section of the menu, labeled "pastry." It's an academic investigation into meat-plus-dough possibilities, an extended set of variations of the theme of dumpling and noodle. All of the dough is made fresh and by hand, shaped into dozens of subtle variations.
June 9, 2012 |
Dear SOS: The San Diego bakery the Cravory (formerly 410 Degrees) makes the most amazing cinnamon roll cookies. Any chance of getting the recipe? Many thanks! Brian Boroff San Francisco Dear Brian: These little creations, which look and taste like a cinnamon roll but are neatly compact with a cookie crumb, combine the best of both worlds. The Cravory was happy to share its recipe for cinnamon roll cookies, which we've adapted below. Total time: 1 hour, 10 minutes, plus chilling and cooling times Servings: Makes 20 to 24 cookies Note: Adapted from the Cravory in San Diego.