All Cakes Considered: A Year's Worth of Weekly Recipes by Melissa Gray

By Melissa Gray

Melissa grey is nationwide Public Radio's Cake woman. each Monday she brings a cake to the place of work for her colleagues at NPR to get pleasure from. hundreds of thousands of Mondays (and muffins) later, Melissa has plenty of cake-making how to proportion. With greater than 50 recipes for the truffles which have been dreamed of and drooled over for an entire life - together with Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and woman Baltimore truffles, Dark-Chocolate crimson Velvet Cake, and Honey Buttercream and Apricot Jam Cake - All muffins thought of is a necessary addition to each baker's library.

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Extra info for All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered

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Sliced tomatoes with a basil vinaigrette are the perfect accompaniment. 1 2 2 2 2 2 recipe Lemon Pastry (page 94) tablespoons chopped fresh chives tablespoons chopped fresh chervil tablespoons chopped fresh basil tablespoons chopped fresh parsley pounds baking potatoes, peeled and sliced Vs inch thick (6 cups) 1 cup shredded Emmentaler or Swiss cheese 6 ounces cooked ham, cut into Vz x 4-inch slices 1/2 teaspoon salt 1 A teaspoon freshly ground black pepper 2 tablespoons butter, cut into Vss-inch pieces 1 egg, beaten with 1 teaspoon water, for glaze 2 egg yolks Vz cup heavy cream 36 Roll out half the pastry and fit it into a 9-inch pie pan.

Cover and simmer until the chicken pulls from the bones easily, 1 to 11A hours. Remove the chicken from the broth, reserving the liquid. Cool. Discard the skin and bones, then shred the meat into bitesize pieces. Heat the reserved broth to boiling. Add the parsley, and pour the eggs into the broth, stirring until curds form. Pour the mixture into a strainer set over a bowl and let stand until well drained. Reserve the broth for another use. Preheat the oven to 425°F. Brush a 10-inch pie pan with melted butter.

Turn the omelet out onto a plate. Heat the remaining oil and repeat to make a second omelet. Preheat the oven to 375°F. On a lightly floured surface, roll out 3/4 of the pizza dough to make a large circle about 1A inch thick. Oil a 10-inch springform pan and place the dough in the pan, covering the bottom and sides of the pan. Sprinkle the dough with half of the Parmesan cheese, half of the provolone, half of the sausage (if used), and half of the spinach-mushroom filling. Top with one omelet, the remaining spinach filling, the second omelet, and the remaining sausage (if used), provolone, and Parmesan.

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