No cookie, strudel, brownie, pie, cake, tart, or treat left behind. This is the promise Lisa Stander-Horel made when her family went gluten-free more than a decade ago. Now Nosh on This presents more than 100 gluten-free recipes inspired by the classics Lisa grew up helping her mother makeaand the bakery and store-bought favorites she and her family missed the most. Here are Momas Marble Chiffon Cake, Black a White Cookies, OaFigginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Bring the nosh back into your life with baked goods that have all the textures and tastes you remember and crave! Along with every dessert recipe you might desire, Nosh on This also includes: ac A Baked Savories chapter, with instant classics like Corn Bread Challah Stuffing ac An Out of a Box chapter that shows you how to get the most out of a cake mix ac A comprehensive introduction to gluten-free flour (including the Nosh all-purpose blend that can be used in each recipe) and other essential ingredients ac Color photographs and valuable tips throughout. With Nosh on This you can continue to enjoy all your favorite baked treats and take your gluten-free baking to the next level. Even Bubbe will be impressed.BAKING TIME: 13 to 16 minutes (plus rising time for dough and overnight for sponge) warm place for 45 minutes so that the dough rises ... 130 grams | 1 cup BIG FAT BAKED SUFGANIYAH JELLY DONUTS These raisedjelly donuts are an authentic Hanukkah treat without the messy frying part. ... SPONGE The evening before making the donuts, mix the water, yeast, and flour in a small bowl until smooth.
|Title||:||Nosh on This|
|Author||:||Lisa Stander-Horel, Tim Horel|
|Publisher||:||Workman Publishing - 2013-08-27|