Red Velvet Cupcakes with Orange Buttercream

Posted October 24, 2012 by Stone-Buhr
These darling magenta-hued cupcakes are brilliantly colored all the way through. No food coloring is used here; the color comes from pureeing freshly roasted beets.

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Stone-Buhr Milk Chocolate Caramel Bars

Posted September 29, 2011 by Stone-Buhr
Stone-Buhr CEO Josh Dorf remembers his Aunt Phyllis making a bar cookie similar to this one when he was a kid. She put quick oats in hers, while we’ve added a little bit of Stone-Buhr Whole Wheat Flour to ours. The best thing about this recipe is its adaptability: Skip the whole wheat flour and use all purpose if that’s what you’ve got. Substitute light brown sugar for the dark. Stir in some peanut, almond, cashew or other nut butter. Use milk, dark or white chocolate, or dried cranberries or cherries. *Recipe from pastry chef Ellen Jackson

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Grand Central Bakery’s All Butter Flaky Pastry

Posted July 29, 2011 by Stone-Buhr
This is a versatile crust appropriate for use with any pie recipe. For the best flavor and greater pliability when cold, use a high-fat, European-style butter. Adapted from The Grand Central Baking Book by Piper Davis and Ellen Jackson, Ten Speed Press, 2009.

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Grand Central Bakery Lemon Pound Cake

Posted July 28, 2011 by Stone-Buhr
This cake is glazed with an intensely lemony syrup that keeps it moist for several days. It is tailor made for a long weekend, providing dessert the first night and leftovers for nibbling in the following days. Adapted from The Grand Central Baking Book by Piper Davis and Ellen Jackson, Ten Speed Press, 2009.

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Claufouti with Cherries and Vanilla

Posted June 9, 2011 by Stone-Buhr
Clafouti (pronounced kla-foo-TEE) comes from the Limousin region of France and is a traditional dessert made with dark sweet cherries covered with a thick crepe-like batter and baked in a dish. It’s also served for breakfast and is similar to an oven-baked pancake with fruit. *Recipe from pastry chef Ellen Jackson

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Spiced Apple Bundt Cake

Posted November 3, 2010 by Stone-Buhr Flour
The wholesome goodness from whole wheat flour is complimented by the spice and apples in this cake. The dense, moist cake crumb makes this a perfect breakfast cake or one that can be served for dessert with a scoop of vanilla ice cream. Store this cake under a cake dome, or wrapped tightly in plastic wrap. It will keep for several days out on the counter.

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