Homebaker’s Cookbook: / Persimmon Pie Il Ricettario di Homebaker: Pie di cachi

Today for Homebaker’s Cookbook I present you with a simple pie to use up the last seasonal persimmons. If you are vegetarian you can substitute the shortening fat with butter, but I assure you that adding shortening will make your pie’s dough very crumbly I highly recommend the use of this ingredient to “cut” the butter while making pies.

Homebaker’s Cookbook: Aromatic Crisp Bread / Il Ricettario di Homebaker: Pane croccante aromatico

Today for Homebaker’s Cookbook I present you with a recipe for a crispy bread, loosely based on South Tyrol’s Schüttelbrot. A versatile bread which is ideal for an aperitif served in combination with cheese and salami, you can also break it in small pieces ad add it to soup and guess what, it is amazing paired with jam…for a slightly different breakfast. Trust me, I tried it with an orange jam and was ecstatic!

Homebaker’s Cookbook: Almond and Sesame Biscuits / Il Ricettario di Homebaker: Biscotti alle mandorle e sesamo

Some time ago I discovered reginelle palermitane, very simple but delicious biscuits. This recipe is simply inspired by the original biscuits, which I thought were the result of a mix between wheat flour and almonds an ingredient in fact missing in the original recipe, as found out after a fairly detailed study, nonetheless I decided to put in the mixture to make my own version for Homebaker’s Cookbook. I chose to use homebaker’s farina 400, a flour specific for biscuit baking. Since I started using it in my recipes for biscuits and crackers I keep a package in the pantry…the difference, compared to biscuits baked with all purpose flour, is tangible and all the baked goods resulting are definitely more crisp! These almond and sesame biscuits are not too sweet and are ideal for both breakfast and a coffee break.

Homebaker’s Cookbook: 4 Seeds Crackers / Il Ricettario di Homebaker: Crackers ai 4 semi

 Crispy baked goods have always been an obsession of mine…during the past years I had to face countless disappointments with full trays of grissini and crackers that wouldn’t turn out as crispy as I would have liked them. Stubbornness pays off though, and finally with time I came up for the recipe for perfectly crispy crackers. Ideal for aperitifs or to nibble on during work breaks, especially needed when spending a whole day in front of the computer. A simple and reliable recipe, just top with fresh cheese, two lemon zest, sprinkle with freshly cut chives and you will have a stunning aperitif with zero effort! For today’s Homebaker’s Recipe Book I present you with my tasty 4 seed crackers recipe crackers. Follow me and discover our online shop!