Baking is both a science and an art and the nuances are numerous, but there are certain principles and techniques that always hold true. With the right proportion of ingredients and a few essential facts and easy-to-learn skills, you can make your light baked goods shine. Inside, you'll find a primer on those guidelines and a glossary of ingredients to help get you started.
Technique is key. In traditional baking, butter and sugar can hide a host of baking mistakes, but healthier baking doesn't afford that luxury. This book offers you the secrets to light baking success. From creating flaky biscuits to making a perfect piecrust, you'll find hundreds of tips and the nutrition information you need to create memorable homemade baked goods.
Cast-Iron Apple Cobbler
(For a small gathering, halve the recipe and bake in a 12-inch cast-iron skillet.)
6.75 ounces all-purpose flour (about 1½ cups), divided
12 cups thinly sliced peeled Fuji apple (about 4 pounds)
2/3 cup sugar, divided
2 tablespoons butter, melted
2 teaspoons vanilla extract
3/4 teaspoon salt, divided
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
½ cup water
2 teaspoons baking powder
1/4 cup chilled butter, cut into small pieces
1 cup low-fat buttermilk
1. Preheat oven to 375°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 2.25 ounces flour (about ½ cup), apple, 1/3 cup sugar, 2 tablespoons butter, vanilla, ½ teaspoon salt, cinnamon, and nutmeg in a large bowl, tossing well. Spoon into a large cast-iron Dutch oven. Add ½ cup water.
3. Combine remaining 4.5 ounces flour (about 1 cup), remaining 1/3 cup sugar, remaining 1/4 teaspoon salt, and baking powder in a medium bowl; cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Drop batter by tablespoonfuls over apple mixture. Bake at 375° for 1 hour or until bubbly and browned. Serve warm. Yield: 10 servings (serving size: about 3/4 cup).
CALORIES 257; FAT 7.4g (sat 4.5g, mono 1.9g, poly 0.4g); PROTEIN 3.2g; CARB 46.1g;
FIBER 2.3g; CHOL 19mg; IRON 1.1mg; SODIUM 349mg; CALC 96mg
Overview
Baking is both a science and an art and the nuances are numerous, but there are certain principles and techniques that always hold true. ...