DELICIOUS DATE BARS
Baking and Cake Art
by Chef Susan Holtz
1y ago
Print DELICIOUS DATE BARS Print Recipe The recipe was written using volume measures rather than weights, so after I converted the volume measures to weights, I used factoring to convert ingredients to the needed amounts in order to use my smaller pan. I based the calculations on baking pan surface areas for simplicity. Author: Chef Susan Holtz Ingredients ONE POUND/16 OUNCES/ 11.2 OUNCES/ 11 ounces     Chopped Pitted Dates 1.5 cups/ 12 OUNCES/8.4 ounces/ 8.5 ounces     Water or Orange Juice (used water) ¼ cup/ 1.25 OUNCES/ .875 ounces/ 1-ounce   &nbs ..read more
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DELICIOUS DATE BARS
Baking and Cake Art
by Chef Susan Holtz
1y ago
This summer has been and is a bit of a challenge- for good reason. Decluttering, purging or whatever you call the process of readying for “demolition kitchen” has actually been liberating while lots of “stuff” as the brilliant comedian, George Carlin called it, was laid to rest in the shredder or hopefully recycled in the blue trash bins. My “stuff” is mostly clipped or printed online recipes that I want to try and has led to filled drawers and files that had to go; there is not enough hours in the day for all that ambition and good intentions. However, there were a few recipes that I did res ..read more
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GLUTEN, LACTOSE & SUGAR-FREE SNACK COOKIES
Baking and Cake Art
by Chef Susan Holtz
2y ago
GLUTEN, LACTOSE, AND SUGAR-FREE SNACK COOKIES Adapted from Dr. Allison Collins, MD/ Kaiser Permanente My husband is a sweets snacker. Kids must snack. When I saw this recipe in an email, I had to try it as it would be a healthy choice For kids of all ages!   The directions below are modified a bit from the original. I use weights for the larger amounts of ingredients, therefore, you do need a scale.   This recipe would make a fun activity for parents and kids. I would probably double this next time so more of the cookies could be frozen for longer storage and the need to make less ..read more
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Chef Susan’s COOKBOOK PASSION Episode 1
Baking and Cake Art
by Chef Susan Holtz
2y ago
Chef Susan’s COOKBOOK PASSION Episode 1 This is the first in a series of articles in which Chef Susan will share recipes, thoughts, and stories about the baking books, cake decorating books, and multi-topic cookbooks that populate her extensive library  CHOCOLATE SENSATIONS by Faye Levy   Why does anyone purchase cookbooks these days? With the advent of Google research, recipes are literally fingertips away! Many enjoy the ease of scrolling tablets, cell phones and using eBooks perched on a kitchen counter. I do not own an eBook preferring the use and feel of “the real thi ..read more
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COVID DECLUTTERING, RASPBERRY FRITTERS, AND AN LOL!
Baking and Cake Art
by Chef Susan Holtz
2y ago
COVID DECLUTTERING, RASPBERRY FRITTERS, AND LAUGHING OUT LOUD! (A High-Fat-Weight Control Moment) During this past year of COVID, there were a potpourri of projects that I was going to accomplish. For example, early on, I discovered an unfinished needlepoint from years past. So long ago, in fact, I had to purchase a magnifying lamp to see the canvas clearly. I did create and complete cake designs using various techniques that I wanted to try and shared the results on social media.   Most of those “projects”, however, centered around preparing sweet and savory recipes clipped from magazin ..read more
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CHEF SUSAN’S CRANBERRY CITRUS SAUCE
Baking and Cake Art
by Susan Holtz
2y ago
My mom loved to cook and bake! Thanksgiving was an important family time—my dad actually took the day off—mostly—from his business and that meant everyone enjoyed the day. One thing my mom did not make was cranberry sauce. We had homemade everything else but the CS was Ocean Spray’s famous jellied variety. When I was put in charge of dinners-due to my parents’ work schedule I discovered a recipe for mini meatloaves that were smothered with whole OS cranberry sauce which became a favorite with my younger brother. So most of my life was spent appreciating OS cranberry products. Some years ago ..read more
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What It Takes To Eat A Cake
Baking and Cake Art
by Susan Holtz
2y ago
THE CREATIVE PROCESS-PART ONE Ah! The ebb and flow of family… One thing -you cannot control—OTHERS! I learned that my cousin, Joyce, is pulling up her Los Angeles, California roots and moving to Texas. Fun memories shared as kids flash through my mind…. Feelings of loss. Then, after a while, I realized her move is an excuse to travel and visit! Ok, I understand completely. Her loving and DEAR and SO LIKEABLE husband, Phil, Is from the “Lone Star State” and where his large family lives. Everyone gets older…. KIDS, GRANDKIDS… you get the picture…Sigh! Bottom Line- Wanted to host a cousins’ gathe ..read more
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NANAIMO BARS-The Most Requested Confection!
Baking and Cake Art
by Susan Holtz
2y ago
A Decadent Confection When my husband and I visited beautiful Vancouver a few years ago- we missed learning about a Nanaimo Bar! ERR—A confection famous in British Columbia- not a social destination! Once you taste one–you need at least one more-so rich and accompanied by hot tea or coffee-a perfect way to start your day- pumping up chocolate induced endorphins or whatever is supposed to happen (in an effective way) when you eat dark chocolate! (Of course, eat a nutritious breakfast first!) I learned about these delicacies from an article in the Daily Bruin, a magazine from ..read more
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Seedless Grape Pie with Concord Grape Wine
Baking and Cake Art
by Susan Holtz
2y ago
Or How to Reduce a Recipe When You Have Less of a Major Ingredient but Want to Make the Recipe Anyway! WARNING: There are over twenty steps to this but at least read on so that if you are ever in a similar situation, you too can MAKE WHATEVER YOU WANT ANYWAY! This experiment began because I have left-over organic red seedless grapes from A sourdough starter experiment! Some of the grapes were a little too ripe for eating-maybe- But I just did not want to throw them away! Yes- I could eat them-but nothing creative in that! Remembered a picture of a grape pie that I saw in my files-SOMEWHERE! Re ..read more
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Calibrating Your Oven
Baking and Cake Art
by Susan Holtz
2y ago
Ok, I admit I am a “control freak” and a perfectionist, especially when I bake. And those traits help when I want consistent, predictable results. You will achieve baking perfection when you control your measuring accuracy, ingredient temperatures, mixing methods, equipment selection, and baking temperatures. To control baking temperatures, a baker needs an oven that is dependable; The temperature that you set on the oven’s thermostat must match the oven cavity temperature. Just because you set the oven’s thermostat does not automatically guarantee that the oven will register the same on the i ..read more
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