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8229 recipes for "salt"
8229 recipes
Apple Fritter Monkey Bread

Apple Fritter Monkey Bread

Apr 22, 2016

This pull-apart monkey bread tastes just like apple fritters, and it conveniently separates into little doughnut holes for shareable bite-size treats! Get the kids involved in rolling the dough pieces into balls and building the bread in the Bundt pan.

Golden Layer Cake

Golden Layer Cake

Aug 13, 2013

This buttery cake features raspberry jam and buttercream fillings and a sleek all-over buttercream covering. Four layers tall, it has celebration written all over it. For the buttercream, a stand mixer will give the smoothest, most satiny results.

The Ultimate Brûlée Lemon Tart

The Ultimate Brûlée Lemon Tart

You'll need a blowtorch to create the caramelized brûlée top; look for one in kitchen supply stores or certain hardware stores. The flame goes farther than is visible, so use the blowtorch with caution, work slowly and always point the flame away from any flammables or people. Refrigerate the tart for at least four hours to ensure the filling is firm enough to slice neatly.

The Ultimate Strawberry Rhubarb Pie

The Ultimate Strawberry Rhubarb Pie

A braided crust and leaf-shaped cutouts give this seasonal favourite an extra-special presentation. And the flavour? Unparalleled. Our secret ingredient is tapioca starch, which thickens the strawberry juices for a glossy, clump-free filling.

Speckled Easter Egg Chocolate Cake

Speckled Easter Egg Chocolate Cake

Brilliant blue icing and a fun speckled effect make this show-stopping chocolate cake look like a robin's egg. For best results, practise your speckling technique on waxed paper before tackling the cake. The speckling can get a little messy, so protect the cake plate with strips of waxed or parchment paper.

Mixed-Grain Swiss Country Loaf

Mixed-Grain Swiss Country Loaf

Sep 6, 2011

In Switzerland, mixed grain breads are usually half white flour with differing amounts of rye, whole wheat and spelt. The loaves have rich flavour and a texture halfway between the lighter, airier loaves of France and Italy and the heavier, dense loaves of German bakers. This bread uses levain, a French sourdough starter, and requires two separate overnight risings. It's worth the time. To prevent the dough from taking on any odours when rising, you can place the covered bowl in a plastic bag.

Whole Wheat Sourdough Bread

Whole Wheat Sourdough Bread

Sourdough can claim to be the original bread as it's made with spongy starter, the leavener used in making bread before cake and granular yeasts were commercially available. Although it's not a last-minute project — the starter and the bread need time to develop the distinctive tangy taste — this crusty, chewy loaf is actually easy to make and well worth the time. And if you feed the starter regularly, you can enjoy making this bread for years to come.

Black Forest Mousse Cake

Black Forest Mousse Cake

Dec 7, 2008

Whipped cream and chocolate curls crown layers of chocolate cake, Morello cherries and chocolate mousse. Look for sour cherries preserved in light syrup in jars at delis and supermarkets. If you prefer not to make the chocolate curls, just grate 2 oz (60 g) chocolate instead.

Caramel Apple Sticky Buns

Caramel Apple Sticky Buns

Dessert

These sticky buns only look elaborate. If you prep everything the day before, all that's left to do is pop them in the oven.

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