Molly Muffin

www.chow.com Gabrielle Feuersinger, owner of San Francisco’s Cake Coquette, demonstrates the proper way to use a piping bag (also known as a pastry bag) to frost a cake or cupcake. You shouldn’t grab it from the middle, since that will just cause frosting to fall out of the back of the bag. Give the bag a twist for the most control.

In this video, Betty demonstrates how to make one of the desserts of her dinner train ride–Old Fashioned Apple Dumplings. This dish is a hearty dessert, with each serving being an entire apple, filled with butter and spices, and encased in pastry. The apples are then baked in syrup until the syrup is thickened and the pastry is browned and flaky. Wonderful!!! Ingredients: 1 recipe pastry for a double-crust pie, made into dough 4 large Granny Smith apples, peeled and cored (Don’t core all of …

Betty demonstrates how to keep the fluted edge of your pie crust from burning while your pie is baking. … bettyskitchen Betty kitchen Betty’s pie crust pastry fluted flute edge burn burning aluminum foil how to quick tip