Crimp the edges for a sure seal, or flute them for an attractive appearance
Working the dough right after mixing means no struggle and a tender texture
An all-butter dough gives you a flaky crust, perfectly balanced for a fruit filling
You don't have to be a professional baker to brighten someone's day with these creamy, chocolaty treats. With detailed instructions from Carolyn Weil, you can easily make éclairs at home…
Served warm, these cheesy biscuits are a perfect companion to a bowl of soup on a chilly night. Parmesan or Swiss may be substituted for the Cheddar and scallion for…
These have become a weekend breakfast staple in our house, and they’re so easy to make that they show up on weekdays occasionally, too. I use oil instead of melted…
These scones have a fine, tender crumb because of the cake flour and lack of kneading. The dusting of cinnamon sugar complements the tartness of the cherries.
This simple ganache makes a shiny glaze for chocolate éclairs. The corn syrup is optional for this recipe but it helps keep the chocolate glossy when refrigerated.
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