king arthur flour

VERMONT CHEDDAR GOURGERES WITH SMOKED SALMON FILLINGfrom the kitchen of Liberty Hill Farm in Rochester, VT (member of the Cabot Creamery family) For the gougères:1     cup water1     stick (8 tablespoons) Cabot salted butter, cut into cubes¼    teaspoon salt¼    teaspoon sugar1     cup King Arthur unbleached all-purpose flour4     large eggs6     ounces Cabot sharp cheddar, grated (about 1½ cups)⅓    cup grated Parmesan cheese, divided1     teaspoon dry mustardPinch ground red pepper (cayenne) For the filling:8   ...

from the FarmPlate Kitchen Old-fashioned gingersnaps, the hard ones that are so good for dunking in milk, make a delicious and easy crumb crust. Mi-Del organic gingersnaps are particularly good here. 2 cups (8 ounces) gingersnap cookie crumbs 3 tablespoons unsalted butter, melted 2 tablespoons demerara or raw cane sugar 2 generous cups cooked and mashed sweet potato 3 large eggs ¾ cup maple syrup, preferably dark amber 1 cup half-and-half 1 tablespoon bourbon or 2 teaspoons pure vanilla extract 2 teaspoons ground ginger 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg A big pinch ground cloves 1 /8 teaspoon salt Preheat the oven to 350ºF. Combine the cookie crumbs, melted butter...

Some of our most cherished Christmas traditions are German in origin. Think Christmas trees, glass ornaments, Advent calendars, candy canes, spice cookies and Stollen, the fragrant, fruity bread that's a specialty of Dresden. Dresdeners don't hold back when it comes to their Stollen. Today and tomorrow, Dresden's master bakers will be putting the finishing touches on a two-ton, four-yard-long Stollen, readying the massive loaf for Saturday's Stollen Festival. The giant Stollen will be loaded onto a horse-drawn wagon to be paraded  through the city's Old Town on the way to the famed Christmas market. Apprentice baker and this year's Stollen maiden Claudia Rhumland will then raise the silver...

The shutters are off the camp windows, the lightning bugs will soon be out in full force and the lake temperature is already 58 degrees. The long days of summer are here. This is no time to be fussing with tricky or sticky pie dough. Yet there's a whole progression of summer fruits and berries to be picked, each one begging to be baked into pie. Right now there's rhubarb in the garden, and once that gets too woody the strawberries and cherries will be ripe and ready. Then raspberries, blueberries, blackberries and gooseberries come into play before the plums show up. A free-form tart, sometimes called crostata or galette, is the perfect way to show off summer's best, and it's quick to mix...

English has got to be a tough language for the non-native speaker. Take the word "slider" for instance. It can mean a runner rounding third determined to break the tie. An Olympic slider rides a skeleton down a mountain. The Slider is an almost-forgotten T Rex album. In the past five years, a new slider has joined the etymological mash-up. Sliders are turning up on restaurant menus all over the place. They're two- or three-bite burgers than pack some serious flavor heat. Sirloin sliders are probably the most common, but pork, lamb and even chicken sliders show up fairly frequently. We like sliders because they give you lots of room for creativity. You can tuck a surprise bit of cheese into...

When foodies think about spring they tend to get all misty-eyed over fiddleheads or ramps or the first tiny peas. For me, it's rhubarb. I love how rhubarb stalks squeak when you pull them from the base of the plant. I love crunching away on a stalk, wincing at its tartness. I love the way slow-cooked rhubarb over vanilla ice cream wraps up a great meal. After apple or cherry, rhubarb might be the world's best-loved pie. If you love rhubarb's sweet-tart bite, you must try it in coffee cake. My mother, a Minnesota native, always bakes this unusual and delicious coffee cake with the first rhubarb of the season. For some patrons at Mirabelles in Burlington, Vermont, rhubarb coffee cake has...

Whether you're a Saints fan, a Colts fan or are just watching the game for the commercials, you can score big at your Super Bowl party with an all-Vermont strategy. Outside of the avocados in the guac (Americans will consume eight million pounds of it this Sunday!), it's easy to assemble a feast produced almost entirely with Vermont-made ingredients. Some home-field favorites include: · Nachos topped with Cabot's Habanero, Chipotle or Seriously Sharp Cheddar · Grilled (or roasted) wings mopped with Greene’s Gourmet Texas Chipotle Hot Sauce · A mugful of Cheddar-Ale Soup—check out our recipe below · For the Saints fans in the crowd, sandwiches made with Karen's Muffalletta, Harrington's ham...