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In basically every baking recipe that uses it, sugar is doing so much more than providing sweetness. It's an important component of the carefully designed chemical reactions taking place in your oven. Of course, there are dietary and health reasons people want to reduce or eliminate sugar.
Robots that can cook – from flipping burgers to baking bread – are in growing demand as virus-wary kitchens try to put some distance between workers and customers.
Alexa, play Christmas music. Besides five simple ingredients, that’s all that’s needed to set the mood for the most delicious time of the year. Christmas has me merrily baking and cooking away, and decorating cookies for Santa – well, three for Santa and the rest for ourselves – is a family tradition.
We held an informal taste test to vet some of the options out there, especially now that holiday baking season is on our heels. Below find our thoughts and a few suggestions for using them – the ones we liked, anyway.
Spokane chef Ricky Webster loves cooking competitions. During the holidays last year, Webster was a contestant on two of the Food Network’s one-off, holiday-centric specials, “Holiday Gingerbread Showdown” and “Christmas Cookie Challenge.”
Fall is my favorite season, and the moment temperatures begin to drop, I find myself craving the pumpkin flavor and aroma that define autumn. It seems pumpkin is everywhere you turn this time of year – on every porch, in every latte. That popularity extends to baked goods, too, with plenty of recipes spotlighting everyone’s favorite gourd. So it came as a surprise to me that when I set out to find my perfect pumpkin bread formula as a college student, I was unable to track down a version that had everything I desired.
Four years ago, I came across a casting call for home bakers. I applied on a whim, filling out the application and attaching photos of cakes and treats I had made, hit “send” and didn’t think anything of it.
My middle child is really into baking, and I found myself looking for a cooking or baking camp that he could attend that same week. While there were camps in our area for kids, they all didn’t work out for one reason or another.
Olaf A. Jacobsen was born in Norway in 1860 and arrived in Spokane in 1888. He started a bakery on the corner of College Avenue and North Ash Street in 1889. The building was also listed as the residence for Olaf and his wife, Mary. For almost a century, Spokane ate bread from the one-story baking plant on the north side.
Expert baker Ricky Webster shares his recipes for Ricky’s Gingerbread, Pecan Roll Outs and Royal Icing.
Chris Elam grew up with and was inspired by his grandma’s pies, cakes and cookies.
Having a few different baking pans and dishes is smart and it’s a worthwhile investment.
This holiday season, leave the baking to these dozen professionals.
Spokane was always a wheat town, anchored by its flouring mills, which supplied several large bakeries. One of the larger bakers was Silver Loaf Baking Company, which had a production plant on the north rim of the Spokane River gorge for almost 40 years.
“The frosting will not melt under the hot sun. It is perfect for picnics, camping trips or any outdoor gathering.”
These little beauties are great for breakfast or as a side dish or appetizer. Plus, they’re kid-friendly.
Pie, muffins and cookies with a patriotic kick.
For the past 19 years, Mary Lee Abba-Gaston has been teaching bread baking classes out of a huge old electric Rainier brick oven she purchased from Mount St. Michael’s. Now it’s time for that oven to find a new home.
Think gingersnaps on steroids – not because of their size, but because of their big flavor.
With a little planning and creativity, side dishes and desserts can be the most memorable items on your menu.