September 28th, 2012 by
Recipe: Nantucket Cranberry Cake
PLOP!
The sound of cranberry sauce being dropped from its can onto a serving plate.
“Ahhhhh….” The sound of an appreciative dessert-lover enjoying a bite of buttery, tender, tart-sweet cranberry cake.
PLOP is OK. But “Ahhhh…” So much more satisfying, when you’re a DIY-type person.
Read: home baker.
September 26th, 2012 by
Recipe: Jen’s Schiacciata
This is a story about bread bakers, King Arthur Flour, the Internet, and Facebook.
I’ll make it short because, unlike the slow-rising yeast breads so many of us love to bake, we don’t have time.
Time to get our work done, to connect as we’d like with family and friends, to stop and smell the roses (or at least pull a few weeds), or to spend even 30 seconds enjoying a beautiful sunrise.
Life today is go-go-go, 24/7. We’re assailed by electronically delivered information every waking moment.
September 24th, 2012 by
Recipe: Skillet Flatbreads
You, my friend, like to make people smile.
Handing your loved ones a fresh, warm, home-baked treat is a baker’s equivalent of a novelist submitting a manuscript for publication. For us, hearing “OH, my goodness, that’s delicious!” is the equivalent of a writer hearing “Here’s your Pulitzer Prize.” Or maybe…
September 24th, 2012 by
When summer fades gracefully into autumn rhythms and we start pulling out the long-sleeved wool, packing lunchboxes, and harvesting our gardens, there’s a quiet reverence that transports me to my childhood.
I always enjoyed the first weeks of school, seeing the crisp frost on the ground as I walked down my long driveway to catch the bus, and picking that first ripe apple from the tree at our neighboring orchard.
September 22nd, 2012 by
Recipe: None
King Arthur Flour, Norwich Vermont.
May 2011, ready to break ground on our expanded Baker’s Store, Bakery, and Baking Education Center.
Fast forward 16 months – September, 2012.
See how we’ve grown?
Come with us now as we celebrate, in pictures, our grand opening party this weekend, an event that drew bakers from all over the country – ready to enjoy good food, good fun, and good friends.
September 18th, 2012 by
Recipe: Pumpkin Ginger Swirl Cake
Picture yourself in front of an old-fashioned 1950s style console television.
You twist and turn the dial past the static and squeals until you hear the opening words of your favorite show…
September 16th, 2012 by
Recipe: Cinnamon-Apple Raisin Challah
Happy Rosh Hashanah! Have you made your challah yet?
Challah is typically made as a long, braided loaf, its crust a shiny golden brown from a glaze of beaten egg applied before baking.
But Rosh Hashanah challah, which celebrates the Jewish new year, often appears in a spiral — signifying the circle of life.
This particular challah is studded with fresh apple and raisins, and rolled in an aromatic coating of cinnamon-sugar — autumn flavors to complement the September Rosh Hashanah holiday.
Don’t observe Rosh Hashanah? Try this challah anyway. You can never go wrong with apples, cinnamon, and raisins, right?
September 14th, 2012 by
Recipe: Easy Cake Pudding
You know what the best parts of baking are?
First, imagining the final product when you’re reading a recipe.
And second, imagining the final product when there’s NO recipe – when you’re playing the “what if…” game with yourself.
September 12th, 2012 by
Recipe: Biscoff Scones
Question of the day, fellow bakers: What do baseball games and the King Arthur Flour test kitchen have in common?
September 7th, 2012 by
Recipe: Pumpkin Baked Doughnuts
If you’re going to bake just ONE THING this month (or this week, or today – choose your preferred frequency)…
Let it be these pumpkin-cinnamon doughnuts.