Baguette Pan Baguette with sponge

Baguette Pan Baguettes with sponge King Arthur Baking Company recipe Starter1 1/2 cups 184g King Arthur Unbleached All-Purpose Flour3/4 cup 170g cool water (approximately 60°F)pinch of instant yeastDough2 1/2 cups 298g King Arthur Unbleached All-Purpose Flour1...

Peach Crisp

Mom’s Peach Crisp 4 cups sliced fresh peaches½ cup all-purpose flour½ cup brown sugar½ cup cold butter1 teaspoon ground cinnamon¼ teaspoon salt1 cup rolled oats Preheat oven to 350 degrees F (175 degrees C).Arrange peaches evenly in an 8×8-inch baking...

Maryland Crab Cakes

Maryland Crab Cakes ⅓ c. panko (or 8 saltine crackers finely crushed)2 tablespoons mayonnaise½ teaspoon Dijon mustard½ teaspoon seafood seasoning (such as Old Bay®)¼ teaspoon Worcestershire sauce1 egg (beaten)salt to taste1 pinch cayenne pepper (Optional)1 pound lump...

Spoon Rolls

SPOON ROLLS 2 cups warm water (110 degree F)1 package dry yeast (or 2-1/4 tsp)1 ⁄4 cup sugar3 ⁄4 cup melted margarine1 egg (beaten)4 cups self rising flour (or 4 c. all purpose flour and 2 TBSP baking power + 1 tsp salt)) Dissolve yeast in warm water (using wood or...

Gateau Breton

Gateau Breton From Germaine Latonis' recipe collection. This cake is dense and buttery with a big crumb, more like a shortbread than a cake 1 pound all-purpose flour½ pound powdered sugar½ pound granulated sugar10 egg yolks1 tbsp dark rum1 tsp vanilla powder1...