Blue Ribbon Baking from a Redneck Kitchen

Blue Ribbon Baking from a Redneck Kitchen

Francine Bryson

Language: English

Pages: 240

ISBN: 0804185786

Format: PDF / Kindle (mobi) / ePub

Blue Ribbon Baking from a Redneck Kitchen

Francine Bryson

Language: English

Pages: 240

ISBN: 0804185786

Format: PDF / Kindle (mobi) / ePub


National pie champion, mom, homemaker, and self-proclaimed redneck, Francine Bryson won the hearts of bakers everywhere when she appeared on CBS’s The American Baking Competition and went on to become a finalist on the show. Known for her down-home Southern charm and sass (and for successfully pairing chocolate and peanut butter with bacon), Francine now shares her sought-after recipes and tips in her very first baking book.
 
“Here are the recipes and tricks I was taught by my Great-Granny, Granny, Nana, and Mama—the women who schooled me on the ways a Southern woman keeps a kitchen—and that I learned from twenty-plus years of competing on the baking circuit. Now you can bake up award-winning pies such as Upside-Down Apple Pie, fluffy Biscuits Like Nana Made, and irresistible treats like Soda Pop Cake and Classic Southern Lemon Bars—all so good they have made the rounds with the ladies at church, the bridge clubs, supper clubs, and mom groups for generations.”
--from the Introduction

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let cool completely on the racks. Store in an airtight container. MAKES ABOUT 18 BIG COOKIES BLUE RIBBON TIP I’m a firm believer in espresso powder—if you use it with chocolate, it just jacks up that flavor, without making it all coffee tasting. It’s a real sister to chocolate and I use it all the time. Redneck Danish Cookies for a Crowd Redneck Danish Cookies for a Crowd Pickens ain’t a rich community, and when we can cook or bake something for our family and friends without spending a

the whipped topping until smooth. Refrigerate the frosting until stiff, about 1 hour. Spread the frosting on the cooled cake layers, stack the layers, and frost the sides. Top with the chopped Reese’s Peanut Butter Cups and drizzle with chocolate syrup. MAKES ONE 9-INCH LAYER CAKE BLUE RIBBON TIP Don’t worry if the batter seems liquidy when you put it in the oven. There’s a good amount of liquid in there and the ingredients make for a melt-in-your-mouth texture in the final cake. The

yeast in the warm water with 1 teaspoon of the sugar; let stand until frothy. Combine the yeast mixture, warm milk, remaining � cup sugar, and about 1 cup of the flour—enough to make a mixture the consistency of pancake batter—and beat thoroughly by hand or using a stand mixer with the paddle attachment. Add 3 tablespoons of the butter, the eggs, and salt and continue beating. Gradually add the remaining 6 to 6½ cups flour until a soft dough forms. Sprinkle a small amount of flour onto your

spray; set aside. In a small saucepan, bring the heavy cream, butter, and salt to a boil. Remove from the heat and keep warm. In a large saucepan over high heat, stir together the sugar, corn syrup, and � cup water until the sugar is dissolved. Boil without stirring (you can gently swirl the entire saucepan occasionally to ensure even heating) until the mixture turns a light golden caramel color. Lower the heat so that the caramel simmers and then very carefully pour the cream mixture into the

microwave or double boiler. Remove from the heat and stir in the Biscoff spread and then the vanilla wafers. Using your hands, roll into tablespoon-and-a-half-sized balls and put on a wax paper–lined baking sheet. Let sit at room temperature for 20 minutes. Melt the bark in the top half of a double boiler over simmering water, stirring until the chocolate has melted. Turn off the heat, but leave the chocolate over the hot water to prevent the chocolate from hardening. Insert a toothpick into a

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