Ma Baker Recipe Book

[Pamala]

SallyMcKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on Good Morning America, HuffPost, Taste of Home, People and more.

Bread bakers of all levels will love easy recipes like 4-ingredient homemade bread, quick & easy soft pretzels, and this honey oat bread. This Baking With Yeast Guide is a great starting point if you are new to baking bread.

No recipe makes you feel more accomplished than a completely from-scratch pie such as apple pie, blueberry pie, or pumpkin pie. This section includes all my favorite pie recipes and most helpful success tips, all intended to boost your pie-making confidence.

A bread formula (recipe) for a loaf of bread can be doubled to make four loaves or halved to only make a single loaf. To make only a single loaf, halve all the ingredients in the recipe, even the levain.

I know there are many tables on this website, but I think it is the most concise and clear way to convey a bread formula. Here at The Perfect Loaf, I like to split up a bread formula into four tables: Vitals, Total Formula, Levain Build, and Dough Mix.

Homestead Recipes is a book about comfort food! The best kind in my opinion. This book has you covered with recipes for all types of meals, with chapters for breakfast, casseroles, soups, appetizers, ground beef, chicken, pork, vegetables, salads, bars, desserts, and cookies.

Chewy Cookie Deliciousness! These Brown Butter Oatmeal Chocolate Chip Cookies take my already amazing oatmeal cookies to the next level with the rich, nutty flavor of browned butter and the added sweetness of chocolate chips!

Make this now for the holidays! This Cherry Bounce Recipe is a sweet, flavored homemade liqueur made by soaking pitted cherries with sugar and whiskey for at least three months. This process creates a flavorful cherry-infused cordial that can be enjoyed over ice or used in cocktails!

The earliest versions of sangria are believed to have originated more than 2,000 years ago when Romans, making their way through the Iberian Peninsula, planted vineyards along the way. And because drinking water was unsafe, it was often fortified with wine, spices, and herbs.

Despite its global popularity and common association with Spain, there is no official formula for sangria in Spain and locals are more often known to enjoy a drink similar to sangria known as tinto de verano. So while some Spaniards may enjoy sangria, it is a more popular drink among tourists. (source)

This is my go-to red sangria recipe! Thank you! A few modifications: I used Orange liqueur instead of brandy. I also reduced the amount of sugar to 2 tbsp and orange juice to 1/2 cup per batch. I also like to add sliced lemon. I always double the recipe and serve over ice. Thank you! :)

I used Radio Boka Tempranillo, Cara Cara oranges, (which are less acidic than regular oranges), and a Spanish Brandy called Torres 10. I too tweaked the fruit, (more diced Gala apples), cane sugar, and brandy to taste at the end.

Hi Robin, Yes, you can adjust the number of servings and it should scale the ingredients up properly. We prefer it without carbonation and wanted to keep the ingredients free from high fructose corn syrup and artificial ingredients.

I used Quartered Grapes along with the recipe and substituted Rum/ Brandy with Vodka as I wanted a neutral alcohol to go in it so that I could enjoy the Red Wine, plus a squinged on the Brown sugar. The result was Amazing!

Bake with Jack is a website to serve as a directory of my bread making recipes. It contains helpful tip videos to really help home bakers to learn, and recipes of dishes to serve your homemade bread with. My site showcases my bread making classes, demonstrations, and \u201Clearn at home\u201D private courses, as well as a shop where people can buy my bread making kits.

High Heels and Grills brought me here and now I've found myself following your blog now and amazed with all your recipes. I'm an Asian and every recipe I see in here sounds great to me. One day, I might try this and I'll surely blog about it and link your blog as well. You truly are a great woman. Your two adorable little kids surely enjoy every meal they have. And these cookies, I'm drooling over them now. haha.

These look delicious. I love desserts with oats in them! I'm visiting your from Sumo's Sweet Stuff Linky Party. I am your newest follower on GFC and would love if you could come visit me too at Have a great weekend!

A package of caramel bits? or measured by cups? These look wonderful. Thinking about the holidays! You are still receiving comments a year after posting. So glad you waited for me to move into the 21st century and a decent internet connection!!! Thanks for sharing!

Mel Hayes

I am in love, For the caramels I used this fabulous 6 minute microwave caramel recipe. -microwave-caramels-recipe/ I started it while the bottom crust was baking and it was ready to pour on top of the chocolate layer. I used the whole recipe of caramels in the Carmelita recipe and it was perfect.

I made these with Smucker's Salted Caramel Sauce. I heated the sauce in the microwave for 20 seconds to make it slightly easier to drizzle. I didn't even measure, I just drizzled the sauce onto the crust/chocolate chips mixture. It worked perfectly!

These are absolutely scrumptious!!! No issues with it being mushy as a couple others mentioned. I used salted butter and it balanced the sweetness better. This will def be one of my go to recipes from now on.

Love, love, love these! I've made them a couple of times. Each time I bring them out of the oven they are really soupy, but once that carmel has time to settle, they are beautiful! I let them sit for a long while after they cool. I also add more chocolate, because when is too much chocolate a bad thing? :)

This recipe is great. I tried with a glass pan the first time. My second time I am using the metal pan. I believe I have to prepare more the mixed ingredients since I did not have enough for the second layer. Pan size 11 x 7. Also the light brown sugar will help in giving a final lighter color.

My family has been making these cookies for Christmas for over 30 years! The original recipe is from a Pilsbury cookbook and calls less cream and 1/2 cup chopped pecans to be added with the chocolate chips!

Honestly, I have no idea! I've never made a rollout sugar cookie that has milk or cream in it :) I would imagine though, if you added to the recipe exactly as is that it would spread out more. But that's just a guess!

You could try adding 1-2 TBSP more flour, but honestly I wouldn't! Sometimes that just happens either because the ingredients were too warm to start (namely butter and eggs) or the room is too warm or sometimes that happens if I overmix the butter/sugar. When that happens, I will take the doug off the paddle and scrape it into the center of the bowl and put it in the fridge to chill for 15-30 minutes to allow it to set up (you could probably do the freezer for 10-15 mins as well). Hope that helps!

The force behind The Graceful Baker on Instagram, Pinterest, TikTok, YouTube & Snapchat, Grace is a royal icing cookie artist that creates accessible cookie decorating content made to inspire, educate, and satisfy.

This copycat recipe for Chipotle chicken is spot-on, and arguably even better than the original restaurant favorite! The chicken can sit in the marinade overnight for an easy weeknight dinner. Cook the chicken on the stove top, in the oven, on the grill, or in the air fryer, and then use it in your favorite Mexican meal.

You could use this chicken in any scenario that involves chicken, but the most obvious (or most popular) is to make burritos or a burrito bowl with it. Use the chicken as the base and add your favorite toppings:

We made this for the first time last night and everyone loved it. I felt like it needed some citrus. Have you ever tried adding fresh squeezed lime juice to the marinade? Thank you so much! By the way, I am the baker in the family and almost always use your cake recipes. They are the best.

This was SO good. We made rice bowls with all the toppings. The chicken was so tender & flavorful & I used boneless, skinless chicken breasts. Not spicy but I have a 2 year old that may have found it very seasoned. I gave him the middle of the breast without the seasoning & he did fine. Thanks for sharing this!

Our family of 5 (with several picky eaters) used this as the chicken recipe for burrito bowl night. It was incredible! So moist, so flavorful, and spot on! We are a mostly spice averse household and we agreed that this is not too hot or spicy. We marinated for 4 hours after following the recipe exactly and it was PERFECT!

Just tried this recipe for the first time. It is so much better than Chipotle! We cooked ours on the grill and it was delicious served with pico de gallo and cilantro lime rice. I used 2 heaping tablespoons of the peppers in adobo sauce instead of just the sauce. So good!!!

Unbelievably delicious and easy! Thank you so much Michelle! Your recipes are simply amazing! Started following you when my children were little and now they are out on their own using your recipes in their own homes. ?

I know this is not the intent of your recipe but do you think freezing the chicken and marinade together then thawing and cooking in a crock pot or instant pot would work? It looks delicious and I love making freezer packs for the crock pot for my son.

I am barely getting 2tbls of the adobo sauce from the small cans. Am I supposed to do something with the peppers in them? Like puree them in the sauce to get the 2tbls? This recipe is a hit and have made it a couple times but I am just stumped by my cans lack of available sauce.

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