Baking with Mary Berry: Cakes, Cookies, Pies and Pastries from the British Queen of Baking by Mary Berry
A sweet and savory collection of more than 100 foolproof recipes from the reigning Queen of Baking Mary Berry, who has made her way into American homes through ABCs primetime series, The Great Holiday Baking Show, and the PBS series, The Great British Baking Show.
Baking with Mary Berry draws on Marys more than 60 years in the kitchen, with tips and step-by-step instructions for bakers just starting out and full-color photographs of finished dishes throughout. The recipes follow Marys prescription for dishes that are no fuss, practical, and foolproof--from breakfast goods to cookies, cakes, pastries, and pies, to special occasion desserts such as cheesecake and soufflés, to British favorites that will inspire.
Whether youre tempted by Marys Heavenly Chocolate Cake and Best-Ever Brownies, intrigued by her Mincemeat and Almond Tart or Magic Lemon Pudding, or inspired by her Rich Fruit Christmas Cake and Ultimate Chocolate Roulade, the straightforward yet special recipes in Baking with Mary Berry will prove, as one reviewer has said of her recipes, if you can read, you can cook.
Mary Berry is one of the UKs best-loved and most respected cooking writers and bakers, with more than 80 books to her name and over 6 million copies sold. She is a judge on the primetime ABC series The Great Holiday Baking Show and the PBS series The Great British Baking Show, based on the hit BBC TV program (The Great British Bake Off). Her focus on family food and on recipes that are no fuss, practical, and foolproof have won her a legion of fans worldwide. She lives in England and has five grandchildren--with whom she regularly bakes.
How To Make Apple Pie - Best Ever!
The ultimate apple pie
This easy apple tart uses shop bought puff pastry to speed things up. Laced with calvados and topped with soft Chantilly — look out for all-butter puff for the best flavour. Shopping list. Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick. Crimp the edge before turning the whole sheet over and laying it directly onto a flat baking tray. Chill in the fridge for at least 10 minutes.
Sift the flour and icing sugar into a bowl. Add the diced butter and rub in with your fingertips, or use the paddle attachment of a stand mixer, or pulse in a food processor until it resembles breadcrumbs. Add the egg yolk and bring together the dough, using small splashes of iced water if needed. Press two of the thirds into a ball, then form a small ball with the remaining third. Squash both into thick disc shapes, wrap in clingfilm and leave to rest in the fridge for 25 minutes. Get The International Pack for free for your first 30 days for unlimited Smartphone and Tablet access. Already a member?
From the book
Do not butter the tin before pouring in the caramel otherwise the caramel will be cloudy and not clear. First make the caramel. Stir gently over a low heat until the sugar has fully dissolved, then remove the spoon and increase the heat. Boil until a golden straw colour see tips and immediately pour into the cake tin, letting it spread evenly over the base, then set aside see tips. Once the caramel has set after about 30 minutes , butter the tin sides above the caramel line. Meanwhile, place the Bramley apples, caster sugar and 2 tablespoons of water in another saucepan. Stir over a medium heat, then cover with a lid and simmer for about minutes until the apples are soft.
Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…. Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet.
When baking, the trick is to have crisp, golden pastry on the outside and tender, juicy fruit that holds its shape on the inside. Recipe here. Homely and traditional, apple pie is the perfect dessert for a special meal. It never fails to please and is surprisingly easy to master. The secret to the flavour is to use the best dark chocolate chips you can find. This recipe will give you delicious cookies that are much better than any shop-bought version. A creamy, zesty filling helps to give this cake a summery feel.