Download PDF by Brother Boniface: Baking with Brother Boniface: Recipes from the Kitchen of

By Brother Boniface

ISBN-10: 0941711498

ISBN-13: 9780941711494

This easy and easy publication offers a glance on the primary baking concepts and precise lifestyle of a monastery. Brother Boniface offers greater than a hundred recipes, a part of a commonly vegetarian vitamin, that healthy each price range and culinary palette, together with day-by-day breads, tarts, tortes, cookies, and candy pastries. choices contain conventional yeast loaves that depend on kneading in addition to speedy soda breads that may be stronger with pleasant combos of pureed end result, nut-meats, and spices. greater than 25 recipes are supplied for savory brownies and pies together with vintage French and German tortes and pan breads. With worthwhile kitchen tricks and easy-to-read recipes observed by means of illustrations, even newcomers could be capable of try out their abilities within the fragrant global of baking like a monk.

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Additional resources for Baking with Brother Boniface: Recipes from the Kitchen of Mepkin Abbey

Sample text

Can sweetened condensed milk 1/3 cup lemon juice 1 teaspoon vanilla extract GLAZE 2 tablespoons sugar 2 teaspoons cornstarch 1/2 cup cherry juice 1 cup drained red tart pitted cherries Prepare oven and bake pie crust according to instructions. Using an electric mixer, beat cream cheese until fluffy. Gradually add condensed milk and stir until mixed. Add lemon juice and vanilla extract. Stir until well mixed. Pour into the baked, and cooled, pie shell. Refrigerate overnight. Do Not Freeze. Prepare Cherry Glaze: Blend sugar and cornstarch in a saucepan.

Each). Roll each into a ball and set aside. Prepare filling: Grind pecans in food processor. Beat egg whites until stiff, add vanilla. In a bowl, mix pecans, egg whites 37 and sugar. Mix well. If needed, add milk to make a spreadable mixture. One at a time, flatten each ball of dough and roll into a rectangle slightly smaller than 9” x 6”. Dust with powdered sugar and continue to roll until 9” x 6”. Spread 1/8 of the filling on each loaf and roll loosely, lengthwise. Place the 8 rolls, seam side down, on greased baking sheets.

Whip eggs into milk mixture. Measure flour and salt into a bowl. Make a well in the flour. Add milk mixture and yeast mixture into the well. Blend flour in with a fork until all ingredients are well mixed. The dough will be sticky. Place dough on a work surface that has been lightly dusted with flour. Work dough with your hands until dough no longer sticks to your hands. ) Place dough in greased bowl. Keep in a warm place and let rise until double. After it has risen, place dough on work surface and roll into a rectangular shape 1/4 inch thick.

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Baking with Brother Boniface: Recipes from the Kitchen of Mepkin Abbey by Brother Boniface

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