Byheck's Baking Cookbook & Tips
Home Made Bakery
Background information and notes.
My Grandma [Anna (Maass) Pash] was born in 1886 in Germany. She came to the USA as a child of 7, with her parents, aunts, uncles, & cousins. Grandma was 1 of 12 girls & 1 brother. The Maass family eventually settled down in rural central Northern Illinois. My Grandpa [Simon Pash] was born in 1888 (twins Simon & Leo). He had 4 brother & 2 sisters. While he was growing up the Pash's farmed near Buena Vista, Illinois, with several uncles, aunts, and cousins.My Grandma & Grandpa married in 1912, and settled down in North Dakota. After a disappointing attempts at farming in North Dakota and my mother was born, they moved back to the Buena Vista area. Once again returning to farming, while raising their 5 sons & 4 daughters. Many of the recipes I use in My Cookbook were passed down from the 19 th century Maass and Pash clans. The recipes were eventually written down by my Grandma Pash's daughters {the 1st to learn how to write} in the late 1920's & early 1930's. Over the years many recipes were changed to incorporate: newer methods, more modern measurements tools, smaller portions, & modern kitchen appliances.
Many of the recipes were based on their rural and German heritages and for much larger families. I believe they had a very difficult time accurately converting: a pinch of this & a pinch of that, a handful of this & a scoop of that, Etc. I am continuing the family tradition of passing on recipes, especially those used in baking & desserts. I since the 1980's I have done the majority of baking for the family. I have modified many of the recipes {reducing ingredient amounts & replaced obsolete ones} . Due to my mother's and brother-in-law's diabetes, I have further modified many of the recipes to Reduced Sugar or No Sugar for them to enjoy.
Convention & Quick-mix [shortening], Angle & Sponge [no shortening], and Chiffon [combination].
For SHORTENING type cakes: LINE bottom of cake pan(s) with: {1 parchment, waxed paper, or greased and lightly floured {may use Flour Baking Spray}. {2 cake batter should be pushed to the edges. {3 lightly tap pan to remove large air pockets. PLACE cake pans as near to center of oven as possible. Pans should not touch each other or the sides of oven. COOL shortening cakes in pan for 10-15 minutes before transferring to cooling rack or cake plate. DONENESS test: Insert cake tester / wooden toothpick in center. If it comes out clean cake is done. {The cake also may pull away slightly from edges of the pan.}For NO SHORTENING & CHIFFON type cake: BEAT EGG: YOLKS until THICK WHITES until STIFF PEAKS FOLD {gently} dry mixture in to egg mixture. DO NOT GREASE pans {unless specified}. DONENESS test: Cake springs back from light touch. COOL: INVERTED in pan until totally cooled. REMOVAL: loosen cake from sides of pan with knife or spatula, turn upside down on cake plate and remove pan.
Typically for SHORTENING type Cakes: 2 each, 8" Round Layer Cake Pan is the standard in this cookbook. You may substitute different sized baking pans: A. 2 each 8" round pan [Cookbook standard 33-38 minutes] B. 2 each 9" round pan [reduce time to 28-33 minutes] C. 1 each 9x13 pan [reduce time to 33-38 minutes] D. 1 each 10x13 pan [reduce time to 33-38 minutes] E. 24 each cupcake {2/3 Full} pans [reduce time to 20-25 minutes] Typically for NO SHORTENING & CHIFFON type Cakes Use {Ungreased}: A. 10" TUBE {Angle Food} Cake Pan B. 9"X5"X3" Loaf Pan C. 9"X9"X2" Square Pan
Special Cake Note: Hand mixing requires 200-250 vigorous strokes each time for each Creaming and Beating. The preferred method is with an [remember to thank the inventors] electric mixer (hand-held or stand). Cake with higher amounts of sugar or fat should be beaten more thoroughly. All ingredients used should be {unless specified differently}: {1 fresh or thawed, {2 at or near room temperature, {3 measured accurately. When adding dry ingredients [remember to turn down or off the mixer] to batter you should alternate dry, liquid, dry, liquid, & dry. BAKING time and temperature is very important. Check Oven temperature for accuracy.
Pie Crust Basic Notes:
1. 8" pie crust is the standard used in this cookbook. 2. The amount of cold water required varies depending upon the manner in which the shortening is incorporated. The dough might or might not require this entire amount. 3. Knead dough as little as possible to retain flakiness of crusts. Cover the dough with plastic wrap and chill thoroughly before using.
4. Roll out cooled Pie Dough to desired thickness (typically 1/8") and size (typically 10" circle for a 8" Pie Pan). You may do this between 2 sheets of waxed paper, on a lightly floured surface, or via the newer style non stick pads & rolling pins.
5. Place bottom crust in to a 8" Pie Pan. Work out any air bubbles under the crust while filling the entire Pie Pan. Trim around edge of Pie Pan with a Kitchen knife {return scraps of dough to remaining dough}.
6. Bake pie at 450`F. for the first 15 minutes and then lower temperature to 350`F. for remainder of baking time.
7. A. For 1 crust pies: Fill bottom crust with desired filling. BAKE.
B. For 2 crust pies: Fill bottom crust with desired filling. Roll out a slightly smaller piece of dough and place on top of filled pie. Crimp bottom & top crusts at the edges of pie pan and trim off excess dough. Brush top crust with 2 tablespoonful melted butter / margarine {to aid in browning crust}. Cut vent openings in top crust. BAKE.
C. For lattice type top crusts: Fill bottom crust with desired filling. Roll out a slightly smaller piece of dough and cut strips and criss cross strips over top of pie filling. Crimp bottom & top crusts at the edges of pie pan and trim off excess dough. Divide 2 tablespoons of butter / margarine to top of pie between lattice strips. BAKE.
D. For a (Blind) Baked Pie Crust (no filling): Place bottom crust in to a Pie Pan. Work out any air bubbles under the crust while filling the entire Pie Pan. Trim around edge of Pie Pan with a Kitchen knife. BAKE. NOTE: The Crust is then usually pricked all over with a fork to prevent blistering & rising or lined with foil or parchment paper then filled with dry beans or other uniform weights. The foil, parchment paper and weights should be removed a few minutes prior to the end of baking time to allow the crust to brown evenly.
8. Blind Baked, unbaked pie crusts, or remaining pie dough maybe frozen for later use [airtight freezer bags]. Thaw to near room temperature before using.
9. Baked pies maybe frozen for longer storage time, however, the crust will retain moisture when thawed, and be sticker (less flaky).
10. Refrigerate pie for short term storage. Thaw to room temperature before serving.
Baking Utensils
Baking Pans etc.
Appliances
Baking Pans etc.
Appliances
