Hints and Advice:

 

There are some useful hints in this section that will help your baking be more tasty, flavorful,

and interesting. When baking, use only high-quality, fresh, and natural ingredients.

 

Use flavors, such as vanilla, orange, lemon, almond, rum, high-quality cocoa, and coffee. Use high-quality fresh organic eggs, fresh butter, and fresh yeast.

 

Do not use substitutes and do not take shortcuts.

 

See the information below on the baking flavors used in my recipes

 

 

1. Candied Orange Peel

 

Ingredients:

• 5 to 6 large ripe oranges

• 1 ½ cup of granulated sugar

• 1 ½ cup of water

 

Preparation:

Step 1

Wash the oranges and peel them lengthwise. Remove the white part of the peel (the pith) thoroughly with a sharp knife. This is important because the white part is bitter. Cut the peels into small pieces or in long strips, if desired.

 

Step 2

Put the pieces of orange peel in a bowl and cover competely with water. Soak for one day and then drain. Cover with fresh water again and soak them overnight. Repeat this process three times.

 

Step 3

Prepare syrup by boiling sugar with water. Then add the orange peels and simmer them on low heat for about 2 hours until they become shiny and slightly translucent. If needed, add some water. You should have a ¼-inch of liquid left above the surface of the peels. Transfer the peels to a jar and close tightly. Store in the refrigerator

 

 

 

 

 

 

 

 

 

Vanilla Sugar

Vanilla sugar is an important ingredient in baking. It gives a delicate flavor and character to cakes. Vanilla sugar can be purchased in European delis or high-end supermarkets. You can also make your own vanilla sugar in a very simple way.

 

Ingredients:

• 2 cups of powdered sugar

• 1 vanilla stick (Madagascar Bourbon)

 

Preparation:

Cut the vanilla stick into 1” pieces and mix with sugar. Store in a tightly closed jar. Vanilla sugar will be ready for use in a week. 

 

Baking Flavors and Extracts:

These are available in European delicatessen and high-end supermarkets. The most useful flavors are: rum, lemon, almond, arak, and vanilla.

 

Yeast:

Both fresh wet and dry yeast can be used for the recipes. My preference is fresh wet yeast because it is more dependable. It also gives a specific aroma and taste to cakes. Fresh yeast has live cultures that get activated quickly. The disadvantage of wet yeast is its short shelf-life and availability. Wet yeast can be found only in selected grocery stores, usually in the dairy section. Use approximately double the amount of wet versus dry yeast. 

 

 

 

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