Holiday Pies
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.
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In this course, you will learn how to create farm-fresh pies for a crowd using our simple slab pie method. By the end of this course, you understand the basics of how to transform our buttery pie dough into a bottom crust that fits a half-sized sheet pan. We will give you tips on how to increase the ingredients to have the perfect amount of filling, and give you options for different toppings like lattice top, cut-outs, or crumb topping. We’ll show you how to make the most of your fresh fruit in our recipes for Peach Slab Pie, Pear Butterscotch Slab Pie, and Triple Berry Slab Pie.
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.
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For many of us gluten-free baking is still a bit of a mystery. What is gluten-free flour? Which gluten-free flour is best? Can a gluten-free cake really taste as good as the traditional version? In this online cooking class, discover what new ingredients and new techniques are necessary for successful gluten-free baking. We’ve learned how to combine simple grocery store ingredients to make our gluten-free flour blend, appropriate for many baked goods and breads. We’ll share with you our favorite ingredients and equipment for success, as well as what pitfalls to look out for when it comes to making gluten-free versions of your favorite baked goods. And finally, get baking with our recipes for a delicious Gluten Free Yellow Layer Cake, Blueberry Pie, and Sugar Cookies.
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Beans and rice—a humble comfort food—sounds like a simple proposition, but more often than not, the dish ends up soggy, mushy, and completely bland, and there's not much comforting about it. This recipe for Cuban-style beans and rice employs a couple techniques that you learned about earlier in this lesson. First, the beans are brined. After brining, they're simmered—not boiled, which would cause them to blow out—on the stovetop with aromatic vegetables until the beans are just tender. Finally, the precooked beans are simmered with the rice in a low oven—not on the stovetop—where the steady, gentle heat keeps the pot's contents from cooking too vigorously (and precludes the need for constant burner adjustments). The result is perfectly tender beans and fluffy rice. Lean salt pork, aromatic vegetables (onion, green bell pepper, and garlic—known as sofrito in Cuban and Latin American cooking), and a good dose of ground cumin provide the flavor backbone for our recipe for Cuban-Style Black Beans and Rice. It's a great accompaniment to just about any kind of meat, poultry, or fish preparation, or it can be served as a main course along with a simple salad.
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