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Peach Jam is a favorite of mine, but only if I make it myself.  So often, commercial jams, preserves and jellies are too sweet and stiff to actually taste the fruit.  This Peach Jam does not contain pectin and is soft set.  While it is thick enough to sit on a scone, toast or biscuit, [...]

The post Peach Jam and English Scones appeared first on Pastries Like a Pro.

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Georgia Peaches showed up early in my market and our local peaches aren’t far behind.  For me, there is nothing like fresh peaches.  I use them in everything from soup to pizza including a very special drink. There are two types of peaches. Freestone and Clingstone.  The terms refer to the stones  of the peaches.  [...]

The post Everything Peaches appeared first on Pastries Like a Pro.

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Crumbed Topped Orange Date Muffins are a quick, easy treat for anytime of the day but in particular the morning with a cup of coffee or tea. Basically,  the dry ingredients are mixed in one bowl and the wet in another.  The two are combined and the dates are added.  Divided among mini cupcake pans, [...]

The post Crumb Topped Orange Date Muffins appeared first on Pastries Like a Pro.

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Meringue, including this Hazelnut Meringue, is one of the most versatile pastry components there is.  It can be used from the smallest of cookies to the Winddtorte – one of the most decorated creations to be found. When I first started thinking about this dessert, I researched Dacquoise and what I found was really interesting. Dacquoise, [...]

The post Hazelnut Meringue with Raspberry Mascarpone Mousse appeared first on Pastries Like a Pro.

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Father’s Day Desserts seems to be a more casual celebration than Mother’s Day, but just as important.  I have gathered some blogs that will fit right into a barbecue, brunch or just a special treat. Several of these Father’s Day Desserts are Gluten Free or can be made to be GF by substituting GF cookies for [...]

The post Father’s Day Desserts for a Special Father appeared first on Pastries Like a Pro.

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This Viennese Chocolate Punchtorte is one of the most amazing cakes you will ever make.  I’ve updated it slightly from my first book, “The New Pastry Cook”. Having baked for so many years there are few desserts I deem extraordinary.  This is definitely one of them. I love Viennese baking as they seem to have [...]

The post Viennese Chocolate Punchtorte – Worth the Wait! appeared first on Pastries Like a Pro.

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This entire Rhubarb Cream Tart entails no baking.  I was excited to find it in my files from many years ago. I came up with this when I first started writing about desserts.   I love rhubarb as does my husband and when coupled with a strawberry sauce,  it is the perfect summer delight. The [...]

The post Rhubarb Cream Tart with Strawberry Sauce appeared first on Pastries Like a Pro.

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Kolache, (pronounced ko-lah-chee) the Czech pastry, can be sweet or savory. This blog features the sweet version.  I have updated some of the fillings for a wider variety.  Although poppyseed and prune fillings are traditional, I omitted them because I thought six was truly enough.    The fillings are given in tablespoons since most of the [...]

The post The Marvelous Variable Kolache appeared first on Pastries Like a Pro.

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Mother’s Day Cakes have become a tradition for this special holiday.  Every year it seems Mother’s Day has become bigger and bigger as the commercial market builds on sentiment and love for mothers.  But there is nothing more special than the time spent making one of these  special Mother’s Day Cakes.  It doesn’t have to [...]

The post Mother’s Day Cakes appeared first on Pastries Like a Pro.

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This Raspberries and Cream Cake comes from the bakery’s wedding cake file.  It was a favorite spring and summer cake. The white chiffon cake is very tender.  We made it the day ahead, cooled it in their pans and covered them with foil or froze the covered layers if using later.  I use gloves when [...]

The post Raspberries and Cream Cake for Mother’s Day appeared first on Pastries Like a Pro.

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