Almond paste– Is a confection that resembles a very dense but pliable dough, almost like play-doh. It is used mainly in baking recipes and is made from blanched roasted almonds, sugar and water or corn syrup. Some brands will vary with specific ingredients, but for the most part it contains at least those three. You…
Category: Ingredients
Evaporated Milk
Evaporated Milk- – Exactly as the name implies, evaporated milk is cooked until both the fat milk solids are twice the orignal level. Meaning: Milk contains both fat and non fat milk solids. Those levels are doubled due to the evaporating of the liquids. So this product takes up half the space of fresh milk….
Pumpkin Puree
I love making my own Pumpkin Puree by taking my favorite variety known as the Cheese Pumpkin due to its roasting qualities and ratio of flesh to rind. You can use other varieties of pumpkin, but I only use the cheese variety (also known as a milk pumpkin).
Pine Nuts
Pine Nuts- also known as Pignoli Nuts, are actually seeds of the Pine Tree, specifically harvested from the pine cone. The pine cone seeds are protected by a hard shell, that must be removed before eating. Once the shell is removed the seed is highly perishable and can easily go rancid if not stored in…
Yeast
Yeast– In baking, yeast, is used to leavened baked goods. The difference between yeast and baking powder/soda, is that these two latter ingredients react chemically whereas yeast is a living organism and the carbon dioxide it produces while feeding on the sugars and starches in the dough is what makes the doughs rise. Yeast is…
Peaches
Peaches- Peaches classified 2 ways, You may have heard the term Yellow Cling Peaches most commonly found in cans or preserves. Then there is the Freestone. The names (Clingstone and Freestone) refer to how easily the flesh of the peach separates from the stone. The Clingstone is true to its namesake, the flesh clings…