Dyann Bakes

It's Been Fun

Fri, 18 Apr 2008 12:02:00 GMT

Dear Fellow Bakers, Viewers and Friends,

It is with a heavy heart that I, along with the entire Dyann Bakes team, regretfully announce that we will no longer be producing or posting new episodes of Dyann Bakes to www.Dyannbakes.com or YouTube. However please know that the gmail email address DyannBakes@gmail.com will remain active and I will continue to welcome your questions and comments. My apologies for not responding to your emails over the past few weeks. I appreciate your patience...please expect to hear from me soon.

Many thanks to each and every one of you for your kindness and support over the past year. Sharing my joy for baking and love of teaching has truly been my pleasure. I am especially grateful to have had the opportunity to meet and hear the stories of so many wonderful people from all around the world. My hope is that you too enjoyed yourselves along the way.

You know where to find me, so don't be strangers! I look forward to hearing from you soon.

As always, happy baking!

Dyann

Buche de Noel!

dyannbakes@gmail.com — Thu, 20 Dec 2007 13:46:00 GMT

The BÃche de NoÃl, also known as the Yule Log, is a traditional French dessert served during the Christmas holidays. Made from sponge cake; this rolled cake can be filled and frosted with everything from butter cream to rich chocolate ganache. The cake is decorated to resemble a log by creating a bark-like texture with the outer frosting, sprinkling powdered sugar to resemble "snow", and crafting "mushrooms" out of meringue or marzipan as a final garnish. It's no wonder this beautiful (and delicious!) cake has been around since Napoleon I!!! Enjoy and Merry Christmas everyone!

If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.

Download the recipe as a PDF file

Preparing the Plain or White GÃnoise
1/2 cup cake flour
1/4 cup cornstarch
3 large eggs plus 3 large egg yolks
3/4 cup granulated sugar
Pinch of salt

Preheat oven to 400 degrees. Combine the cake flour and cornstarch and stir well to mix. Sift once and set aside.

Whisk the eggs, yolks and salt in the bowl of an electric mixer. Add sugar in a stream while whisking

Place bowl over a pan of simmering water and gently whisk until the egg mixture is lukewarm. Whip by machine on high speed until the egg mixture is cold, light yellow in color and increased in volume. Remove the bowl from the mixer and sift the cake flour mixture over the egg mixture, in a few additions, and fold in with a rubber spatula.

Pour the batter into the prepared pan and smooth the top evenly with a spatula

Bake the layer for 10-12 minutes. Be careful NOT TO OVER BAKE!!

Loosen the cake with a sharp knife from the sides of the pan and invert to a rack; immediately invert again so that the cake layer cools on clean paper right-side up.

for Chocolate GÃnoise Substitute 1/3 cup cake flour, 1/3 cup cornstarch, 1/4 cup unsweetened cocoa powder, and a pinch of baking soda for the dry ingredients used in the plain gÃnoise. Continue to use 1/4 granulated sugar, 3 large eggs and 3 large egg yolks, and a pinch of salt
Preparing the Cake

Cover the cooled layer with a clean piece of parchment paper, and then cover the paper with a clean sheet pan
Invert the cake between the pans
Lift off the top pan, and peel off the paper stuck to the bottom of the cake layer
Replace the just removed parchment with a clean piece of paper covering the cake, and place a sheet pan on top of it
Invert the pans again; remove the top pan, and parchment paper. The cake layer now rests on a clean piece of parchment

Assembling the BÃche

Spread the filling of your choice (flavored whipped cream, butter cream, ganache) on the layer with a metal spatula
With the long edge of the layer closest to you, roll the layer by picking up the edge of the paper and easing the layer into a curve
Continue to use the paper to roll the layer into a tight cylinder
Wrap the paper tightly around the roll, and twist the ends like a piece of wrapped candy
Refrigerate for 2 hours (1 hour in the freezer) so cake can "set"
Remove the rolled cake from the refrigerator and unwrap
Trim the edges diagonally, cutting one piece to be 2 inches in length from the end of the log
Place the roll on a platter, and position the uncut end of the 2 inch piece about two thirds along the top side of the roll, making a short "branch" or "knot"
Cover the bÃche with butter cream, ganache, or whipped cream (whipped cream is not the usual choice for the outer covering), making sure to cover the curve up the protruding branch on top of the log
Leave the branch ends unfrosted, or frost one of the two ends. Always leave the protruding branch end unfrosted
"Streak" the butter cream with a fork or decorating comb
Dust plate sparingly with confectioners' sugar to have "snow"
Cut diagonal slices to serve

Caramel-Coated Apples, a Halloween Special!

dyannbakes@gmail.com — Sat, 27 Oct 2007 13:21:00 GMT

Everything's ready! The pumpkin is carved, the costumes are made, and the yard is looking absolutely frightful. All that's missing from this Halloween scene is something sweet. How about gooey-chewy-sweet-n-crunchy caramel apples?

If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.

Download the recipe as a PDF file

1 1-pound box dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1/2 teaspoon vanilla extract
1 teaspoon dark molasses
1/4 teaspoon salt
12 chopsticks
12 medium Granny Smith apples
Assorted decorations (such as chopped nuts, toffee bits, mini M&M's, crushed cookies, shredded coconut) Melted dark, milk and/or white chocolate Whipping cream (if necessary)

Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), about 15 minutes.
Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236ÂF, stirring constantly but slowly with clean wooden spatula, about 12 minutes. Pour caramel into a bowl and do not scrap the bottom of the pan. Submerge thermometer bulb in caramel; cool, without stirring, to 200ÂF, about 15-20 minutes.
While caramel cools, line 2 baking sheets with buttered foil or a Silpat. Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolate.
Holding the chopstick, dip 1 apple into 200ÂF caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared sheetpan. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on the bottom). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple off off prepared pan. Using your hand, press pooled caramel around apple; return to sheet pan. Repeat with remaining apples
Firmly press decorations into caramel or dip caramel-coated apples into melted chocolate, allowing excess to drip off, and then roll in nuts or candy.
Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.

Tip #9 Supreme a Citrus Fruit

dyanbakes@gmail.com — Fri, 12 Oct 2007 01:01:00 GMT

To supreme a citrus fruit is to remove the fruit's fleshy sections from the skin, pith, membranes, and seeds. This creates glittery wedges that are the perfect addition to fruit salads and other delicious desserts. Check out how to prepare these citrus-y segments!

If you have a comment about this tip, click here and let us know, we'd love to hear from you.

Chocolate Chip Pumpkin Bread!

dyannbakes@gmail.com — Fri, 5 Oct 2007 04:19:00 GMT

Autumn has finally arrived, and nothing celebrates this colorful season better than our favorite orangey veggie ...the pumpkin!

Watch as we bake mini loaves of moist and deliciously spicy pumpkin bread in this very special video. And just when you thought this quick bread couldn't get any better, we add a sprinkling of chocolate chips to make it irresistible!

If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.

Download the recipe as a PDF file

3 cups granulated sugar
1 15-ounce can of pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
1 teaspoon vanilla extract
3 1/2 cups of all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 tablespoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degree C)
Grease and flour three 9 x 5 inch loaf pans, or 5-6 mini loaf pans
In a large bowl, combine sugar, pumpkin, oil, water, vanilla extract and eggs, and beat until smooth
Add the cinnamon, nutmeg, baking soda and salt to the flour and stir with a whisk to break up any lumps
Add the dry ingredients to the pumpkin mixture in batches, blending after each addition until combined
Gently, fold in chocolate chips and nuts (if desired)
Bake for ~1 hour, or until a knife inserted in the center comes out clean
Remove pans from the oven and allow to cool for ~5 minutes
Remove bread from pans and cool on wire racks.
Do not allow it to completely cool in the pan, as it will become soggy

Tip #8 Vanilla Bean

dyannbakes@gmail.com — Thu, 27 Sep 2007 03:06:00 GMT

Vanilla is an integral spice in the pastry kitchen. The fruit of orchids, vanilla pods are filled with thousands of fragrant little black seeds. Tune into this tip and learn the best way to extract these flavorful specks!

If you have a comment about this tip, click here and let us know, we'd love to hear from you.

Tip #7 Folding

dyannbakes@gmail.com — Wed, 12 Sep 2007 08:33:00 GMT

Folding is a technique used to prevent deflating a light and airy mixture when combining it with a denser mixture. Watch and learn how to master this method of mixing!

If you have a comment about this tip, click here and let us know, we'd love to hear from you.

Viewer Question: What is a Springform Pan?

dyannbakes@gmail.com — Wed, 5 Sep 2007 02:11:00 GMT

JoAnn from Seattle Washington wants to know, What is a springform pan? Listen to the audio stream and find out what they do and how to use them.

If you have a question or comment, write us a note, we'd love to hear from you.

Super Fudge Brownies!

DyannBakes@gmail.com — Sat, 11 Aug 2007 04:46:00 GMT

Here's the perfect recipe for chewy gooey fudge brownies. Perfect with an ice cold glass of milk, you'll want to make these delicious bar treats time and time again!

If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.

Download the recipe as a PDF file

1 cup butter (2 sticks)
6 ounces unsweetened chocolate
2 cups granulated sugar
1 tablespoon vanilla extract
4 eggs
1/2 cup all-purpose flour
1/2 cup chocolate chips or coarsely chopped nuts

Preheat oven to 325Â. Butter and flour an 8-by-8 inch baking pan.
Melt butter and chocolate over medium-low heat, stirring until well blended.
Remove butter/chocolate mixture from heat, and stir in sugar and vanilla extract.
Add eggs, one at a time, beating well after each addition.
Stir in flour; mix in chocolate chips or chopped nuts.
Spread batter evenly in the prepared pan.
Sprinkle chocolate chips or chopped nuts evenly across surface.
Bake in a 325Â oven for about 45-55-minutes or until brownie feels dry on top.
Let the brownies cool in the pan on a rack.
When completely cool, cut into squares and store airtight.
Cut into bit-sized pieces and enjoy!

Tip #6 How to Best Cut a Round Cake

dyannbakes@gmail.com — Mon, 2 Jul 2007 01:39:00 GMT

Getting a lot of pieces from a round cake does not need to be difficult. Thick or thin, this simple tip will help you make the exact amount of slices you need!

If you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you.

Amazing Cheesecake!

dyannbakes@gmail.com — Tue, 12 Jun 2007 10:35:00 GMT

This simple cheesecake is creamy and rich with just a tiny bit of sour to balance the sweetness. It's easy to make and is always at the top my "most requested desserts" list!

If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.

Download the recipe as a PDF file

Cheesecake Filling
2 pounds softened cream cheese (four 8 ounce bars)
1 cup of sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs
One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment

Set a rack in the middle level of the oven and preheat to 325 degrees.
Using a paddle attachment on your mixer (if it has one), beat the cream cheese smooth. Stop the mixer and scrape the mixing bowl and beater/paddle.
Add the sugar in a stream, mixing until just combined. Stop and scrape.
Add the vanilla extract and lemon juice. Mix only until absorbed. Stop and scrape.
Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition.
Pour the filling into the pan over the crust , and place the pan in a jelly-roll or roasting pan filled with water to a depth of 1/2 inch.
Bake the cheesecake for about 60 minutes, or until firm except for the very center. Remove from the pan.
Cool completely. Wrap the cheesecake in plastic or foil and chill overnight before unmolding.

Cheesecake Crust
Chef Malgieri suggests using the following curst and its variations

3 tablespoons unsalted butter, softened
3 tablespoons of sugar
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment

In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.
In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly.
Press the dough down evenly and firmly to cover the pan bottom, which has been buttered and lined with a round of parchment paper.
Bake for about 15-20 minutes at a low temperature (325 degree preheated oven), until the dough is golden and baked through.

Variations
Crust with almonds: Add 1/2 cup (2 1/4 ounces) finely chopped sliced or slivered almonds to the dry ingredients

Crust with pecans: Add 1/2 cup (2 ounces) finely chopped pecans to the dry ingredients.

Viewer Question: What is Quickbread?

dyannbakes@gmail.com — Wed, 25 Apr 2007 01:12:00 GMT

Christine from Somerville, NJ asks, "what is quickbread?" Leavened by baking powder, muffin and quick bread batters are mixed in minutes and bake in less than a half hour for muffins, and no more than an hour for quick breads. They are, quite literally, the easiest and quickest breads to make!

If you have a question or comment, write us a note, we'd love to hear from you.

Listen to the audio stream.

Viewer Question: Exploding Meringue Cookies?

dyannbakes@gmail.com — Thu, 12 Apr 2007 01:00:00 GMT

That's right! Find out why this low-calorie cookie turned into a gooey mess!

If you have a question or comment, write us a note, we'd love to hear from you.

Listen to the audio stream.

Tip #5 Parchment Paper Round

dyannbakes@gmail.com — Fri, 6 Apr 2007 01:08:00 GMT

To keep your cake from sticking, many a time a recipe will suggest you line the bottom of your pan with parchment paper. Here's an easy way to cut a round of parchment paper that will fit your pan perfectly each and every time!

If you have a comment about this tip, click here and let us know, we'd love to hear from you.

Chocolate Fudge!

dyannbakes@gmail.com — Thu, 22 Mar 2007 01:55:00 GMT

Invented in the United States over 100 years ago, this classic confection is made by boiling sugar in milk or cream to the soft-ball stage, and then beating the mixture while it cools to acquire a smooth creamy consistency. Extremely rich and always delicious, fudge makes a great homemade gift to share with family and friends.

If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.

Download the recipe as a PDF file

3 cups granulated sugar
10 fluid ounces of half and half
2 1/2 ounces of light corn syrup
Pinch of salt
7 ounces unsweetened chocolate, finely chopped
1 1/2 ounces unsalted butter, cut into cubes
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon vanilla extract
1 cup walnuts, coarsely chopped (optional)

Line an 8-inch square baking pan with foil so that the foil extends 2 inches beyond the sides of the pan. Lightly butter the bottom and sides.
In a heavy saucepan add the sugar, half-and-half, and corn syrup. Stirring constantly with a wooden spoon, cook the mixture over medium-low heat for 5 to 10 minutes, or until the sugar crystals are completely dissolved. Do not let the mixture boil. Remove the pan from the heat. Add the chocolate and salt, and stir until completely smooth.
Return the pan to the heat and insert a candy thermometer, taking care that it does not touch the bottom of the pan. Bring the mixture to a gentle boil over medium-low heat. Cook the syrup without stirring until the thermometer registers 234 degrees (soft ball stage). If necessary, adjust the heat to low; the surface of the syrup must boil evenly and gently to avoid scorching the fudge. Carefully take the pan off the heat and remove the candy thermometer. Immediately wash the thermometer in hot water.
To cool the fudge, drizzle and evenly distribute cold water on a marble slab or an inverted sheet pan set on a wire rack. Holding the saucepan containing the hot fudge close to the surface of the marble/sheetpan, slowly pour the fudge on to the surface. Do not scrape out the fudge that clings to the bottom and sides of the pan. Evenly distribute the butter cubes on the surface of the fudge, and allow them to melt.
Using a bench scraper, manipulate the fudge across the surface of the marble/sheetpan until the butter is completely incorporated. Spread the fudge out on the marble/sheetpan and sprinkle the vanilla on the surface. Work in the vanilla until it is incorporated. If adding nuts, sprinkle into mixture at this point. Continue cooling the fudge, working it until it loses itâs shine the surface becomes dull. The fudge will become sticky and more difficult to move across the work surface as it cools.
Once the fudge has thickened and is dull in appearance, transfer it to the prepared pan. Smooth the fudge into the corners of the pan, and allow it to rest for at least 2 hours before serving.
Cut into bit-sized pieces and enjoy!

Palmiers!

dyannbakes@gmail.com — Thu, 1 Feb 2007 02:05:00 GMT

One of the worldâs most-loved pastries, the combination of puff pastry and caramelized sugar creates a deliciously simple and flavorful cookieâespecially served warm and right out of the oven!

If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.

Download the recipe as a PDF file

1 sheet of puff pastry
1 cup sugar, plus extra, if needed

Scatter 1/2 cup of the sugar on the work surface and place the dough on nit. Scatter additional 1/2 cup sugar over the dough. Press the sugar into the dough with a rolling pin. Press the pin into the dough gently about every 1/2 inch.
Roll the dough out into a 10-inch square. Turn the dough over often and make sure most of the sugar sticks to it.
Fold the edges of the dough in toward the middle from the top and bottom. Then fold the top half over the bottom half.
Chill the dough for approximately 30 minutes, or until firm (the dough may be left until the next day before baking. Do not be concerned if most of the sugar has melted).
Slice the folded dough every 1/3 inch, brush the cut sides with water, and dip in sugar before placing the pastry on the pan. Leave at least 1 inch of space on all sides of each palmier, as they have the tendency to spread.
Bake for about 20 minutes in a 350 degree preheated oven, until they are well caramelized. Let the color of the caramelized sugar be your guide; it should be deep amber, not brown.
Cool the pastries on a rack and serve while they are still warm.

Gingerbread House

dyannbakes@gmail.com — Tue, 23 Jan 2007 02:51:00 GMT

At Christmas, gingerbread makes it most impressive appearance as deliciously decorated cookies and sugary winter wonderlands with houses both big and small.

Please join us as we take a quick tour of my first attempt to make a candy covered gingerbread house!

If you have a question or comment, write us a note, we'd love to hear from you.

Download the recipe as a PDF file

Viewer Question: Cheesecake?

DyannBakes@gmail.com — Wed, 17 Jan 2007 02:47:00 GMT

Cheesecake is one of America's most favorite desserts, and depending on the ingredients and mixing methods used, textures range from light and airy to dense and rich to smooth and creamy. The two most frequently encountered mishaps are cracks across the top of the cake and batter that is not completely smooth. Have a listen and hear how you can prevent these from happening the next time you bake a cheesecake!

If you have a question or comment, write us a note, we'd love to hear from you.

Listen to the audio stream.

Viewer Question: Perfect Scones?

DyannBakes@gmail.com — Wed, 10 Jan 2007 15:22:00 GMT

Since not everyone can watch a video while commuting to work, we thought it would be helpful to add audio podcasts to the mix and take the time to answer any questions you may have. And quite possibly, save some lives.

Viewer Jen from California asks So, I'm trying to master the art of making scones. In many recipes, they say to barely mix the dough; that over mixing will make the scone tough. How will I know when I've over mixed? Listen to the audio stream to find out how.

Tell us what you think about this latest edition to the podcast. If you have a question or comment, click here and let us know, we'd love to hear from you.

Listen to the audio stream.

Tip #4 Paper Cone (Cornet)

dyannbakes@gmail.com — Fri, 5 Jan 2007 04:25:00 GMT

Parchment paper cones, also known as cornets, are an extremely helpful pastry kitchen "tool" that are wonderfully easy to make! Filled with melted chocolate to adorn candies or royal icing to embellish cookiesâyour decorating possibilities are endless!

If you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you.

Click here to download the instructions as a PDF file

Cut parchment paper into an equilateral triangle (all three sides measure the same) or buy parchment paper thatâs already cut into triangles for cones (available at cake-decorating stores).
Holding the triangle with the "peak" at the top, label the points A (bottom right) B (bottom left) and C (top peak).
With your dominant hand (your "writing" hand), hold the triangle like a pyramid with the "north" peak (corner C) pointing towards you.
With your non-writing hand, bring the bottom right corner (corner A) up to meet the top corner C or "north" peak.
Place corner A directly on top of the "north" peak C with the ends directly over each other (no overlapping).
Hold the seams of A and C in your writing hand; then with your non-writing hand, bring corner B completely around the cone and up to where corners A and C meet.
All three letters should line up together. Make sure all seams are dead center and the hole at the bottom of the cone is extremely small or non-existent.
Place a piece of tape on the seam to keep them together and centered.
Fold about 1-inch of top edge inside the cone.
Fill with melted chocolate or royal icing and have fun!

Swiss Meringue Buttercream!

DyannBakes@gmail.com — Wed, 22 Nov 2006 02:45:00 GMT

Don't have time to bake a cake from scratch? That's okay! Make the cake from a "box" and spend a few moments whisking up deliciously silky, swiss meringue buttercream to top it off! It's the perfect way to bring a professional touch (and taste) to your home-baked treats. Great for decorating cakes and cupcakes!

If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.

Click here to download the recipe as a PDF file

4 oz (1/2 cup) egg whites
8 oz ( 1 cup) granulated sugar
12 oz (3 sticks) unsalted butter, cut into cubes
Pinch of salt

Combine the egg whites, salt and sugar in a mixing bowl and place over simmering water.
Continuously beating with a whisk, heat until egg whites are hot and all the sugar is dissolved (~140 degrees). If the sugar is not completely melted, your final product will be grainy, so make sure!
Remove from the heat and place on the mixer. Whisk on medium speed until meringue is stiff, and the mixing bowl is cool to the touch. The meringue will be white with a bright sheen, and very sticky!
Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly.
Continue beating until all the butter is incorporated. At one point it may appear as if the mixture has ÃïïbrokenÃïï, looking watery and separated like curdled milk. Continue mixingÃïÂit will all come together, I promise!
Increase speed to high, and beat until smooth.
Add flavorings of your choice and tint with coloring paste

Tip #3 Preparing Pans

dyannbakes@gmail.com — Wed, 18 Oct 2006 03:40:00 GMT

The language used in baking recipes can sometimes be vague and unclear. Grease your pan. Why? Prepare your pan. How? What do you use? Butter, a pastry brush and a touch of flour... works every time!

If you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you.

Strawberry Sorbet!

DyannBakes@gmail.com — Tue, 3 Oct 2006 04:15:00 GMT

Sorbet is a delicious and simple frozen dessert that's oh so easy to make! Pureed fruit along with a few other ingredients make this refreshing (and non-fat!) treat a welcome alternative to ice cream!

If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.

1/2 to 3/4 pound of fresh strawberries, sliced
3/4 cup of granulated sugar ( a bit more or less depending on the sweetness of the berries)
The juice of 1 large lemon (~2 tablespoons)
1/4 cup corn syrup
2 cups of cold water
STEP 1 - Combine the strawberries, sugar and lemon juice in a mixing bowl. Refrigerate covered for at least one hour (preferably overnight)
STEP 2 - When ready to freeze the mixture, purÃe strawberries, using the pulse setting on a blender
STEP 3 -Add the corn syrup and cold water, and mix until combined
STEP 4 -Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Makes 1 generous quart

Tip#2 Separating Eggs

DyannBakes@gmail.com — Tue, 26 Sep 2006 03:00:00 GMT

Egg yolk mixed with your egg white? Bits of shell in your egg yolk? Here's an efficient and nearly foolproof way to separate whole eggs. With an added bonus... you get to play with your food! (sorry Mom...)

If you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you.

Tip#1 No-Slip Cutting Board

DyannBakes@gmail.com — Mon, 18 Sep 2006 23:06:00 GMT

Sharp knives and moving objects. Needless to say, not the best of combinations to have in the kitchen. Be safe and concentrate on the task at hand by keeping that slippery plastic cutting board in place. See how a damp paper towel is all you need to get the job done.

If you have a tip or a comment, click the "comment" button below, we'd love to hear from you

Checkerboard Cookies!

DyannBakes@gmail.com — Mon, 11 Sep 2006 02:30:00 GMT

Craving something a little sweet with your afternoon cup of coffee, but not quite sure if it's vanilla or chocolate that will do the trick? No need to choose 'cause buttery chocolate and vanilla checkered shortbread cookies are here for the making!

Come join our vodcast as we prepare the 2 doughs for these delicious treats and assemble checked cookie logs ready to slice and bake at a moment's notice!

Vanilla Shortbread
12 tablespoons (1 1/2 sticks) of unsalted butter, softened
1/3 cup of granulated sugar
1 tablespoon of pure vanilla extract
1 large egg yolk
1 1/2 cups of all-purpose flour

Chocolate Shortbread
8 tablespoons (1 stick) of unsalted butter, softened
1/2 cup of granulated sugar
1 teaspoon of pure vanilla extract
1 large egg
1 1/2 cup of all-purpose flour
1/3 cup of Dutch processed cocoa powder (sifted after measuring)
1/2 teaspoon baking soda
1/8 teaspoon of table salt (not kosher)

How to "Subscribe"

DyannBakes@gmail.com — Fri, 1 Sep 2006 04:02:00 GMT

So what does "Subscribe" really mean? Basically, you set up your computer to get each episode automatically after it becomes available. Lets explain all of the different ways you can watch the show beginning with "Subscribing".

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As you can see, we have a preference for iTunes, but just because we like it, does not mean you have to use it. There are many other pod-catchers out there that will suit your needs. portablemedia expo lists most of the working ones for you.

What is the RSS Link For? RSS stands for Really Simple Syndication. The "subscribe with RSS" link comes in handy for those of you who want to subscribe to the entire Dyann Bakes website in one fell swoop. There is software and websites available, called "aggregators", that let you subscribe to certain blogs, like this one, which will update you when new news is available and when recent changes are made to a website. Visit this huge list of aggregators to find the one perfect for you.

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Of course, your not limited to watching the show on your computer, if you own an "iPod With Video", or some other Personal Video Player, you can watch this and many other shows from anywhere you happen to be at the moment.

We hope you find this information useful. If you have any questions or comments or tips, feel free to leave one below.

Questions, Comments and Tips?

Fri, 1 Sep 2006 04:01:00 GMT

Do you have a question, comment or tip? Send us an email or leave a message below, we'd love to hear from you.

dyannbakes@gmail.com