It’s hard to imagine a holiday meal without pies. In this Holiday Pies lesson, you’ll learn how to make our foolproof pie dough, two types of apple pie, as well as classic pecan pie and pumpkin pie.
A well-made sorbet is almost as creamy and smooth as its dairy-based relative, but rather than finishing with mouth-coating richness, it should be delicately icy and dissolve on the tongue, leaving behind an echo of clean, concentrated fruit flavor. Our recipe for Raspberry Sorbet uses a trick to prevent iciness, will teach you the perfect churning time, and the best sugar and liquid ratio.
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In this online cooking class, we start by answering the question of what are quick breads? Like their name indicates, they’re “quick” because they’re leavened with baking powder or baking soda instead of yeast. The key advantage to this is that these breads are quick to make; with no waiting for dough to proof and rise, you can assemble and bake these breads in a snap. After defining and learning about the topic of quick breads, we teach you how to make three of the best quick bread recipes, for flaky buttermilk biscuits, Southern-style cornbread, and brown soda bread. You will also learn all about buttermilk, how to measure dry ingredients, and how to care for your cast iron skillet.
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We’re showcasing three delicious recipes for creamy, frozen treats that all have one thing in common: no ice cream machine necessary. We have chosen these recipes for their straightforward methods using common household appliances, as well as their great flavor. In each of these recipes you will learn a different technique that can be used to make countless variations. We will show you how to make a creamy Old-Fashioned Vanilla Frozen Custard using a stand mixer to incorporate air before freezing, Mint-Cookie No-Churn Ice Cream using a blender, and No-Fuss Banana Ice Cream that uses a food processor and contains nothing more than bananas, heavy cream, and flavorings...with no added sugar!
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