by Helen Kain | Aug 8, 2021 | Cakes, Desserts, Foundation Recipes
Swiss Meringue Buttercream is a fabulous and less-sweet alternative to American Buttercream. It stays silky smooth and doesn’t form a crust. It’s my go-to recipe whether cupcakes are requested, or I’m making a knock-out cake. Endlessly versatile!...
by Helen Kain | May 12, 2020 | Cookies & Bars, Foundation Recipes
We have Heather Baird at SprinkleBakes to thank for this excellent recipe. It’s perfect for cut-out cookies as the dough holds its shape beautifully. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest...
by Helen Kain | Nov 4, 2017 | Desserts, Fall Recipes, Foundation Recipes, Sauces, Spring Recipes, Summer Recipes, Winter Recipes
My daughter Kirsten and her husband Mike had invited us over for dinner one evening, and I decided to bring a Tarte au Citron, Kirsten’s favourite dessert. Unfortunately, I was a bit short on time and happily employed the trusty no-roll crust from the French...
by Helen Kain | Aug 8, 2015 | Desserts, Foundation Recipes, Pies & Tarts
Making traditional puff pastry can be a challenge. In fact, the Barefoot Contessa, aka Ina Gartner, says, “You don’t have to do everything from scratch. Nobody wants to make puff pastry!” I venture to suggest that Rough Puff might make her change her mind....
by Helen Kain | Aug 8, 2015 | Desserts, Foundation Recipes, Pies & Tarts
This is an all-purpose pastry, suitable for both sweet and savoury pies. If you only want to learn one method, this is a good one. It’s easy to work with and produces very consistent results: a crisp, delicious pastry that works as well for the bottom crust as...
by Helen Kain | Aug 8, 2015 | Desserts, Foundation Recipes, Pies & Tarts
Don’t let the simplicity of this recipe fool you—the crust is tender and delicious. It’s my go-to recipe for blind baking pies as shrinkage is minimal, and it comes together in minutes. No messy, flour-dusted countertop. And the little ones love pressing...