bakery recipe

This easy pie crust is perfect for beginners as it turns out perfect every time. I am sharing my go-to recipe for a tender and flaky crust. Use this for just about any type of pie; sweet or savory.

Easy Pie Crust

Cups All-Purpose Flour

Teaspoon Salt

Tablespoons Unsalted Butter

Tablespoons Water (Ice Cold)

Start with a mixing bowl, add the flour and salt and mix. Then cut the cold butter into small pieces. Use a pastry cutter or two knives to mix until all the butter is worked in and the texture resembles coarse cornmeal.

Then add the water and continue mixing until the dough pulls together to form a ball.

Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour and roll from the center out turning the dough a quarter turn after each roll. This will help keep the pastry round. Roll until 10-11 inches around. To transfer the pastry to the pie plate, tart pan or other container, gently roll the dough over the rolling pin.

Unroll on the container. Press the pastry into the edges of the pan. Sometimes, edges need to be patched and that is okay, pastry is forgiving this way. Just add a piece or press the pieces together as needed. Remove any excess dough. If the dough has too warm, go ahead and pop it into the refrigerator 10-15 minutes to firm up.

Then it is time to blind bake. Cut a large piece of parchment paper and place over the pastry; fill with pie weights or dried beans.

Bake in a pre-heated oven to 350 degrees Fahrenheit for 20 minutes. Then remove the weights and bake another 10 minutes. (use the paper to remove the weights).

The pastry can be filled and will continue cooking with the filling. If you want the pastry cooked all the way, cook a bit longer until golden in color.

Rolling out the dough

This egg custard pie recipe is perfect for an everyday dessert or a special occasion elegant dessert. The best part, it&#39;s simple to make. All you need are a few basic ingredients, and in no time, you&#39;ll have a delicious dessert that the whole family will love.

Egg Custard Pie Recipe

Pie Crust (make your own

Large Eggs

Cup Granulated Sugar

Teaspoon Nutmeg

Teaspoon Vanilla

Cup Whole Milk (or half and half)

Preheat the oven to 350 degrees Fahrenheit.

I like to pre-bake pie crust. This way, the bottom of the crust does not get soggy from the vanilla custard filling.

In a large bowl or a blender combine the eggs, sugar, salt, vanilla, nutmeg, and whole milk or half and half.

Pour egg mixture into pie crust.

Bake for 45 minutes. A butter knife inserted in the center should come out clean. The center of the pie will look a bit watery and jiggle when the pie is gently moved. This will set up as the pie cools. If you bake it too long, the pie will become watery.

Serve this pie slightly warm or cold. Make sure to let the pie cool on a wire rack to room temperature before serving so the custard filling has enough time to fully set up.

Optional. Sprinkle on a little bit of nutmeg if desired or serve with whipped topping or ice cream for a nice finish.

This egg custard pie recipe is perfect for an everyday dessert or a special occasion elegant dessert. The best part, it’s simple to make. All you need are a few basic ingredients, and in no time, you’ll have a delicious dessert that the whole family will love.

Get the recipe and print it on both our websites:
https://wholesomefarmhouserecipes.com/egg-custard-pie-recipe/
https://patternprincess.com/old-fashioned-custard-pie/

0:00 introduction to the easy custard pie
0:03 Add custard ingredients to a blender,  Eggs, Granulated Sugar, Salt, Nutmeg, Vanilla, Whole Milk
0:18 pour the custard mixture in a pre-baked pie crust and bake for 45 minutes at 350 degrees Fahrenheit

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Today, we're diving into the world of homemade perfect popovers, presenting you with the ultimate recipe to create these airy, golden-brown delights in the comfort of your own kitchen. Get ready to elevate your baking game with our foolproof method that guarantees the best popovers every time.

Ultimate Homemade Perfect Popovers Easy Recipe

½ Cups All-Purpose Flour

Cups milk (lukewarm, 125 degrees F)

Large Eggs (at room temperature

(adjust

Tablespoons Butter (melted)

Cooking spray (for greasing the popover tin)

In a mixing bowl, whisk the milk and eggs until they are well combined. There should not be any streaks of yolk showing.

Add the flour and salt and continue whisking till frothy; there shouldn't be any large lumps in the batter. Smaller lumps are okay, but the batter should be relatively smooth.

Finally, add the melted butter and whisk again until fully incorporated.

Using a Bowl and Whisk

Using a blender add the milk, eggs, and salt. Blend until smooth. Then add the flour and blend in 20 second increments until smooth. Then add the melted butter at the end, blending until frothy.

Let the batter rest at room temperature while the oven preheats. Ideally about 15 minutes. This resting period allows the batter to develop and ensures light and airy popovers.

Preheat your oven to 450°F (230°C). Position a rack on a lower shelf.  By placing your oven rack in the lower third of the oven, you have room for the popovers to rise to the middle of the oven. It's crucial to have a hot oven for perfect popovers.

While the batter is resting and the oven is preheating, generously coat a popover tin or custard cups with cooking spray. Place the greased tin or cups on a baking sheet to catch any drips.

Use a standard 12-cup muffin pan, one whose cups are close to 2 1/2" wide x 1 1/2" deep. Make sure to generously grease the area between the cups as well as the cups themselves. The sides and bottom of each cup. Ideally, use a popover tin or custard cups with cooking spray. This prevents the popovers from sticking and helps them achieve their signature shape.

After the batter has rested, give it a quick stir. Fill each cup of the popover tin about two-thirds full with the batter. Be careful not to overfill, as the popovers will rise dramatically during baking.

High Heat Bake. Place the filled popover tin in the preheated oven. Bake for 20 minutes at 450°F (230°C). Do not open the oven door during baking, as this can cause the popovers to deflate.

Lower Heat Bake. After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10 to 15 minutes, or until the popovers are golden brown and puffed up.

Once baked, remove the popovers from the oven and immediately transfer them to a wire rack. Pierce the sides of each popover with a sharp knife to release steam and help prevent them from becoming soggy.

Serve the popovers hot, with melted butter or beef drippings if desired. They're best enjoyed fresh out of the oven.

Using a Blender

This easy 40-Minute Homemade Bread is a quick make perfect for a last-minute addition to any meal. Nothing beats the aroma of fresh bread straight from the oven.

Easy 40-Minute Homemade Bread Recipe: Quick Rise

Teaspoons Active Dry Yeast (or instant yeast)

Cup Water

Tablespoons Olive Oil

Salt

Teaspoon Sugar (optional, helps with yeast activation)

egg wash, optional)

Tablespoon Melted Butter (for brushing, optional)

In a large mixing bowl, combine the warm water and yeast. Add a teaspoon of sugar and stir gently. Let sit for 5 minutes until the yeast mixture is foamy.

Add the olive oil, salt, and 2 1/2 cups of bread flour to the bowl. Stir with a wooden spoon until a shaggy dough forms. If using a stand mixer, attach the dough hook and mix on low speed.

Turn the dough onto a floured surface and knead for 5-7 minutes until you get a smooth ball. If the dough is sticky, add a little more flour, but avoid using too much flour, which can make the bread dense.

First Rise (Optional for Extra Soft Bread). If you have a bit of time, cover the dough with a tea towel and let it rest for 10 minutes.

Shape and Second Rise. Form the dough into a loaf or divide it into minute rolls. Place on a parchment paper-lined baking sheet or a cookie sheet. Cover with plastic wrap or a tea towel and let the dough rise for 10-15 minutes.

Preheat the oven to 400°F (or use a toaster oven for smaller batches). If making a loaf, brush with an egg wash for a glossy finish. Bake for 20-25 minutes or until the bread is golden brown.

Transfer to a wire rack and let cool before slicing.

This bread is ready to enjoy with garlic butter, fresh herbs, or even as garlic bread.

This bakery recipe is made from extra moist banana cake, fudgy ganache filling and creamy peanut butter buttercream.  An amazing flavor combination with a delicious moist texture.1x batch yields one 6&quot; three-layer cake &amp; a 2x batch yields one 8&quot; three-layer cake (cut out with cake rings using the Cut and Stack Method).

Elvis Cake (Banana Cake with Peanut Butter Frosting and Chocolate Ganache)

(1 1/2 cups) All-Purpose Flour (I use Gold Medal)

Baking Powder

teaspoon(s) Baking Soda

Tablespoons + 1 1/2 teaspoons Instant Clearjel

(1 cup(s)) Sugar

2.5 large to 3 small overly ripe bananas (the peel

Water

Eggs

cup(s) Buttermilk

+ 1 Tablespoon(s) Vegetable Oil

Vanilla Extract

(4 ounces) Salted Butter

x batch prepared Easy Chocolate Ganache filling

x batch prepared Fluffy Peanut Butter Buttercream

Thaw the frozen overly ripe bananas in a bowl of hot water (If using fresh overly ripe bananas, see Note # 2).  The bananas will be very soft to the touch once thawed.  Remove the banana stems and delicately squeeze out the thawed bananas into a fine mesh strainer over a bowl, reserving the banana juice.

Mash the strained bananas until they are a fine puree without any chunks.  I find a wire pastry blender works best for this when mashing them in a bowl, but you could also use a fork and mash them on a plate.  Measure out 130 g (around 1/2 cup + 1.5 Tbsp) banana puree to use in the cake.

Make Banana Puree

Preheat

Preheat oven to 325 degrees.  Line a 1/4 sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with nonstick cooking spray.

Mix Wet Ingredients

Add enough water to the reserved banana juice to make 1/4 cup.  Combine water/banana juice, reserved 130 g banana puree, and the remaining Wet Ingredients (eggs, buttermilk, vegetable oil, and vanilla extract) in a large bowl and whisk until smooth and well-blended.

Mix Dry Ingredients

Using a sifter or fine-mesh strainer, sift the Dry Ingredients into a separate large bowl.  Whisk until well blended.

Heat the Salted Butter in the microwave in a microwave-safe dish until just melted.

Whisk Together

Pour the Wet Ingredients into the Dry Ingredients and whisk until incorporated.  Pour the Melted Salted Butter over batter and whisk in until incorporated and the batter looks uniform and shiny.

Spread into pan

Pour the banana cake batter into the prepared sheet pan and smooth out the batter until even (an offset icing spatula works well for this).  The batter will be about 1/4 inch from the top of a 1&quot; tall sheet pan.  (You can also bake in round pans or sheet-cake pans--see Note #3).

Bake

Bake in the middle or top rack (avoid bottom rack) of a preheated 325-degree oven for 16 minutes.  Without opening the oven, turn the temperature down to 300 degrees and bake for another 6-10 minutes.  Check the cake at this point.  See if it is done by lightly touching the top of the cake--try to avoid moving the cake pan or baking rack, which could cause an underdone cake to sink.  If jiggly at all to your touch, bake for another 1-5 minutes.  The cake is done when a toothpick or small paring knife comes out clean when quickly stuck in the cake.  A few moist crumbs on your knife are fine, but they shouldn&#39;t look wet.

The delicate cake will be easiest to layer from cold or frozen--allow the cake to cool, then wrap and freeze the cake in the pan for at least 2 hours (overnight preferred) or up to 2 weeks ahead of time (brush the cake with simple syrup if freezing for more than a couple of days--see Note # 3).

Make Banana Cake

Layer cake from frozen

The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Cut the cake layers with cake rings as described in How to Bake and Layer Cakes Like a Pro.

Fill your cake layers with a layer of prepared and cooled fudgy chocolate ganache filling and a layer of peanut butter buttercream (watch me layer it in the recipe video), then frost with more peanut butter buttercream. An offset icing spatula (I use the small and medium-size on all my cakes) helps with this. I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm. The remaining cake scraps can be used for cake truffles if desired. Heat the remaining ganache in the microwave until melted and drizzle down the sides of the cake, if desired.

Serve at Room Temperature

Allow the completed cake to set up in the fridge, but remove it from the fridge 2-3 hours before serving so it can come back to room temperature. This cake has the best texture at room temperature. Enjoy!

Layer, Decorate, and Serve

Absolutely delicious! Cake is wonderful and moist. Frosting is fantastic. Ganache was simple and turned out perfectly. I wish I could post a picture! Thank you for sharing your recipes. Love your story and enjoy the blog so much.

My father had this at his retirement home and ranted about it so I decided to try it. Worth all the work!! Thank you Amy!     Lynne

This cake was so worth the effort! Yum!!!

This cake was so delicious! I love the combination of the peanut butter and banana!

https://www.youtube.com/watch?v=MzhhFsz0FHw

Get the bakery recipe: https://amycakesbakes.com/creamy-peanut-butter-buttercream-frosting/

Music by Bensound.com

Vanilla bean paste is one of those magical ingredients that bakers and foodies swear by. It delivers a strong vanilla flavor, those signature real vanilla seeds, and adds depth to everything from crème brûlée to chocolate desserts. And yes, you can totally make your own homemade vanilla bean paste right at home.

How to Make Vanilla Bean Paste at Home (Easy!)

Ounces

Cup Vodka (plain vodka 80 proof)

Tablespoons Corn Syrup

Tablespoons Water

Prep the Beans. Cut the vanilla beans into pieces that are about 2-3 inches in length and add to the blender cup.

Blend It All. Add the chopped pods, sugar, corn syrup, vodka, and water into a high-powered blender or food processor. Blend until smooth.

Store It Right. Pour your finished paste into a glass jar or any airtight container with a tight-fitting lid. Let it sit at room temperature for a day to mellow, then store in a cool place or a dark place like a pantry. It’ll last a couple of months easily.

so easy and just in time for the Holidays

This raspberry cake is made with frozen raspberries for a fresh, natural raspberry flavor.  It&#039;s filled with raspberry compote and frosted with raspberry buttercream frosting.A 1x batch yields 1 6&quot; three-layer cake, and a 2x batch yields 1 8&quot; three-layer cake cut out with cake rings using the Cut and Stack Method. Or choose a different pan size by visiting my recommended cake pan chart.

Fresh Raspberry Layer Cake

(1 cup) Sugar

Baking Soda

Buttermilk

water

Vegetable Oil

Natural red raspberry extract

liquid red food coloring

(3 ounces) salted butter, melted

x batch prepared raspberry Compote (divided, please note the batch size)

sugar sugar

cream cheese

(8 ounces) Salted Butter (soft to the touch)

Pure Vanilla Extract

natural Red Raspberry Extract

raspberry compote

Raspberries

You will use the raspberry compote in both the cake batter and as a cake filling.  Prepare a 1 x batch of the raspbery compote recipe and allow it to cool.  You can make it the day before and keep it refrigerated.  Reserve 120 grams (1/2 cup) for the cake batter, 120 grams (1/2 cup) for the frosting, and the remaining for the cake filling.

Prepare the raspberry compote filling

Preheat Oven to 325 degrees.  Line a 1/4 sheet pan with parchment paper and lightly spray the sides of the pan with nonstick cooking spray (focus on the sides of the pan, the top of the parchment paper only needs a very light spray).

Sift the Dry Ingredients in a bowl and then whisk until well blended.

In a separate bowl, whisk the Wet Ingredients.

Pour the wet ingredients over the dry ingredients and whisk until well blended.

Add the reserved 120 grams (1/2 cup) raspberry compote.  Pour the melted salted butter over the batter and whisk until it is fully incorporated and the batter is smooth and shiny.

Pour the raspberry cake batter into your prepared 1/4 sheet pan.  Spread the batter out until it is even throughout the pan all the way to the edges--an offset icing spatula works well for this.

Bake on the middle or top rack (avoid bottom rack) of the preheated 325-degree oven for 20-24 minutes or until a toothpick or paring knife comes out mostly clean (watch closely towards the end of baking).  A couple of moist crumbs on your knife are fine, but they shouldn&#39;t look wet.  Some ovens may require a longer baking time, and 2x batches may take a few more minutes in the oven.

The delicate cake will be easiest to layer from cold or frozen--allow the cake to cool, then wrap the cake in the pan thoroughly in plastic wrap. Freeze the cake in the pan for at least 2 hours or up to 2 weeks ahead of time (brush the cake with simple syrup if freezing for more than a couple of days--see Note #4).

Bake the Raspberry Cake

In the bowl of a stand mixer with a paddle attachment (preferred) or a hand mixer and a large bowl, beat the cream cheese until broken up and softened.

Add the room temperature salted butter and continue to beat until there are no lumps, scraping the sides of the bowl as needed.

Once the cream cheese/butter mixture is very smooth and creamy without lumps, slowly sprinkle in the powdered sugar mixture while the mixer is on low. The mixture will be thick, but continue to slowly blend on low until it is fully incorporated.

Add the pure vanilla, red raspberry extract , and reserved raspberry compote. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This important step will add air into the buttercream and make it light and fluffy.  The frosting can be made a day or two in advance and refrigerated, but remove it from the fridge 1-2 hours before decorating your cake so it can be easily spread.

Make the raspberry buttercream frosting

The easiest way to layer the raspberry cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Cut the cake layers with cake rings as described in How to Bake and Layer Cakes Like a Pro.

Spread a 1/4 inch layer of raspberry buttercream on top of your bottom cake layer, then pipe a ½&quot; tall ring of buttercream around the edge of the cake. An offset icing spatula (I use the small and medium-size on all my cakes) helps with this. Evenly spread half of the raspberry filling on top of the buttercream within the ring, making sure it is not taller than the ring of buttercream (as seen in my recipe video).  Repeat with the second cake layer. The remaining cake scraps can be used for cake truffles if desired.

I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm, before adding the final coat of raspberry buttercream.

Allow the completed cake to set up in the fridge, but remove it from the fridge 2-3 hours before serving so it can come back to room temperature. This raspberry layer cake has the best texture at room temperature. Enjoy!

Layer, Decorate and Serve

This easy chocolate fudge cake has an amazing soft and moist texture (like a super moist brownie!) with a rich chocolate flavor and fudge icing.  It&#039;s best served at room temperature, though it&#039;s also delicious warm!  The rich chocolate snack cake goes perfectly with vanilla ice cream.

Easy Moist Chocolate Fudge Cake

(1 1/4 cup + 2 Tbsp) All-Purpose Flour (I use Gold Medal)

tsp Baking Powder

tsp Baking Soda

Tablespoons

(1/4 cup) Unsweetened Cocoa Powder (I use Hershey's)

(1/2 cup) Sugar

(1/2 cup packed) Brown Sugar

+ 2 Tbsp Buttermilk

Brewed Coffee

Tbsp Dark Corn Syrup

tsp Vanilla Extract

stick(s) (3 oz) Salted Butter

(1/4 cup + 1 Tbsp) Semi-Sweet Chocolate Chips (I use Nestle)

salted butter (at room temperature)

semi-sweet chocolate chips

Tablespoons + 2 teaspoons Unsweetened Cocoa Powder

corn syrup

powdered sugar

Tablespoon vanilla extract

Preheat oven to 325 degrees.  LIe the bottom of a 9x13 2&quot; tall baking pan with parchment paper and spray the bottom and sides of the pan with nonstick cooking spray.

Whisk the Dry Ingredients (except for the brown sugar) in a large bowl.  Add the brown sugar to the bowl, then whisk everything together until well blended.  If you see any large brown sugar clumps, break them up and blend them in with your fingers.

Combine Wet Ingredients in a separate large bowl and whisk until smooth and well-blended.

Make Butter Mixture

Melt salted butter in the microwave (or over the stove) until just melted.  Avoid overcooking.  Add semi-sweet chocolate chips and whisk until melted and smooth (Whisk for 30 seconds to 1 minute--the heat from the melted butter plus the whisking will melt the chips).

Whisk Wet and Dry Ingredients

Pour Wet Ingredients into Dry Ingredients and whisk until incorporated.  Pour Chocolate Butter Mixture over batter and whisk until smooth and lump-free.  (A few teeny brown sugar lumps are ok and will dissolve as it bakes).

Pour the batter into the prepared 9x13 cake pan.  Bake in the middle or top rack (avoid bottom rack) of the preheated 325-degree oven for 25-28 minutes, or until it passes the toothpick test.  This cake is often done baking before it looks done, and will continue to bake a little bit as they cool. Because the cake is so moist, it is okay to see a couple of moist crumbs on your knife when you check the finished product for doneness.  But any wet-looking crumbs mean they need more time in the oven.  The cake should also spring back when touched lightly instead of sinking in.

Make Chocolate Fudge Cake

Frost and Decorate

While the cake bakes, make the fudge frosting.  Combine the chocolate chips, cocoa powder, dark corn syrup, and room temperature butter in a saucepan.  Heat on medium-low, stirring frequently, until the butter and chocolate chips are melted and the mixture is smooth and combined.

Remove the chocolate mixture from heat, and slowly and gradually whisk in the powdered sugar and vanilla extract until it is combined, smooth and shiny.  The frosting will be thick.

Pour the fudge frosting over the hot cake after it comes out of the oven, and spread it out with a spatula until it is even.   It will soak slightly into the cake.  (If your frosting cools and gets too thick while waiting on the cake to come out of the oven, heat it up again slightly until it will pour easily over the cake).

Allow the cake to cool completely and the icing to set before cutting and serving.  Serve with vanilla ice cream.  Enjoy!

Make the Chocolate Fudge Icing

Top 8 bakery recipe recipes from across the web

The most viewed bakery recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Pie Crust

Egg Custard Pie Recipe

Ultimate Homemade Perfect Popovers ...

Easy 40-Minute Homemade Bread Recip...

Elvis Cake (Banana Cake with Peanut...

How to Make Vanilla Bean Paste at H...

Fresh Raspberry Layer Cake

Easy Moist Chocolate Fudge Cake

Top 8 bakery recipe recipes from across the web

The most viewed bakery recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Pie Crust

Egg Custard Pie Recipe

Ultimate Homemade Perfect Popovers ...

Easy 40-Minute Homemade Bread Recip...

Elvis Cake (Banana Cake with Peanut...

How to Make Vanilla Bean Paste at H...

Fresh Raspberry Layer Cake

Easy Moist Chocolate Fudge Cake

The most viewed bakery recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine