Cookbook Corrections
Order Baking 9-1-1
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UPDATED 11-25-03
Every cookbook has its corrections because things
can slip through the cracks. I don't want you to have any problems, so here are
a few fixes and notes for recipes I know of in advance. If I find any thing else
you need to know about, I will post the information here. Happy Baking,
Sarah Phillips
The
following two recipes need correcting:
Chocolate Frosted Fudge Layer Cake, page 178
There isn't a good correction for the cake.
I am so sorry.
~
Page 178, bottom of
the page in the QUESTION and ANSWER box should read: 3 level tablespoons
Dutch-Process or natural cocoa
PLUS
1 tablespoons oil or melted shortening or butter equals 1 square of unsweetened
baking chocolate.
Mixed-Up Apple Pie, Page 147
Note:
Five pounds of apples is about 8 - 10
large apples and will yield 8 - 10 cups of prepared apple wedges. Use this
amount for the recipe.
~~~~~~
These recipes work fine as published, but the following are notes to improve
them:
Priscilla's Orange Sponge Cake Recipe, page 69
8. For step #8, use these instructions,
instead: Immediately run a knife around the pan perimeters to loosen the cakes.
Cover one pan with a large plate. Using a towel, invert the pan and remove the
pan from the cake. Peel off the parchment. Reinvert the cake from the plate onto
the rack. Cool cake layer to room temperature before using.
Dulce de Leche Swirled Cheesecake, pages 86 and 87
The Dulce de Leche Syrup Recipe makes 1 cup
+ Save the remaining 1/4 to 1/2 cup
dulce de leche syrup covered at room temperature to drizzle over the cheesecake
slices when serving. (Do not refrigerate syrup; it will crystallize if you do).
If using a solid pan, the batter will come to
the rim. Tap the pan about a dozen times to get rid of large air bubbles. Some
will remain from the dulce de leche syrup. Smooth the top.
Whole Grain Wheat Bread From a Starter, page 208
Recipe note:
During the winter months, the whole wheat flour soaks in a
lot more water. Therefore, you may find that you'll need more in the recipe: (If
you need to add more flour, use all-purpose)
