Weyand - The Experimental Baking Book

THE EXPERIMENTAL
BAKING BOOK

WRITTEN BY

JUSTIN WEYAND

Copyright 2015 by Justin Weyand. 729965

ISBN: Softcover 978-1-5144-3429-1

Hardcover 978-1-5144-3430-7

EBook 978-1-5144-3431-4

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

This is a work of fiction. Names, characters, places and incidents either are the product of the authors imagination or are used fictitiously, and any resemblance to any actual persons, living or dead, events, or locales is entirely coincidental.

Rev. date: 12/22/2015

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Table of Contents

Dedication

I would like to dedicate this baking book to my grandmothers and mother in my family that are still here on this planet and the ones who have gone to the great beyond. If it wasnt for them having the passion in baking and cooking to take care of the family as well as a hobby, I would not be the chef I am today. Now I can follow in their footsteps and keep the legacy alive for many years to come.

Forward

Lets start with a quote by Bruce Lee, If you spend too much time thinking about a thing, youll never get it done. This quote I personally take to heart because if you think about doing something it will never get done, but if you just do it then it will get done. An example is this baking book I kept on thinking about and sure enough it was being postponed. Then one day I just started working on the draft, which got me started in making this book. Another example is this thought about baking which was, Baking is a form of science in chemistry and the measurements have to be accurate because if you dont the end results could be bad. Now some of the greatest discoveries were achieved by modifying the recipes and get a similar result. Thats why I encourage yall to do the same thing that I did, so quit thinking about it and just do it. Yes, there will be some failures, but thats okay failures are a good thing because we learn from them and become a better person in the process.

Introduction

If you are reading this paragraph, then the image above caught your attention. Im not really big on reading introduction, but Im hoping that by catching your attention that this will help you focus on the little changes made in these recipes youre about to read. Open a bottle of your favorite beverage and lets have some fun.

Chapter I

Breakfast and Bread

Who doesnt enjoy having pancakes, waffles, French toast, and etc. in morning especially on those days we are off of work. Then we cant forget about those loaves of bread. They can be a great gift or help complete a wonderful meal. In this chapter I have provided some breakfast and bread recipes that will get us started in spicing up your mornings and gifts.

LIQOUR FRENCH TOAST

BEER BREAD

By: Justin We yand

Ingredi ents:

• 4 slices of Texas size toast day-old
• 3 large eggs
• 1 teaspoon sugar
• 1 cup Vanilla Almond milk or regular milk
• teaspoon cinnamon
• 3 tablespoons desert liqueur
• 2 tablespoons stick butter

Pro cess:

1. Beat together eggs, sugar, milk, cinnamon, and French Vanilla.
2. Soak bread in egg mixture for 30 seconds on each side.
3. Melt 1 tablespoon of butter in a 10-inch nonstick saut pan or skillet
4. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.

Serve with confectioners sugar or your favorite topping.

Ingredi ents:

• 12 oz. beer, room temp. *
• 3 c. self-rising flour (sifted)
• 3 tablespoons sugar

Pro cess:

1. Mix ingredients together
2. Pour into greased loaf pan.
3. Bake at 350 degree for 45 minutes.

* I recommend sticking with the heavier beers like lagers, ales because of the hops and yeast that are in the beers, which will help add flavor as well as help the bread rise.

Ingredi ents:

• 1 cup of larger at room temperature
• 3 eggs, separated
• 1/3 cup melted butter
• 1 cups milk
• 2 Tablespoons sugar
• 3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt

Direct ions:

1. Mix together dry ingredients.
2. Beat the egg yolks with a fork.
3. Stir in beer, milk, and butter.
4. Add to dry ingredients and beat until smooth.
5. Beat egg whites until stiff peak form; fold into batter.
6. Drop batter by spoonful onto a hot, greased griddle.
7. Turn when batter rises and entire surface is dotted with holes.

Y ield:

• 18 24 pancakes, depending on size

Chapter II

Cakes

In this chapter, the main focus is to take one cake recipe and make new ones from it. The process is very simple because all we are going to do is substitute out some ingredients with similar ingredients. Now, the first cake recipe inspired me to become adventurous with baking by a substituting out cake mixes, puddings, and liqueurs in rec ipes.

SPICY DELIGHT

KAM DE LEMON

VELVET DELIGHT

By: Justin We yand

Ingredi ents:

Dry:

• c. sugar
• 1 box German Chocolate Cake mix
• 1 box of French vanilla instant pudding mix

Wet:

• 4 eggs
• 1 c. oil
• c. Chocolate liqueur (dark)
• c. Almond liqueur
• c. water

Pro cess:

1. Preheat oven to 350 degree.
2. Grease Bundt pan with Baker Joy.
3. Mix dry ingredients together.
4. In a separate bowl, mix wet ingredients together.
5. Pour wet ingredient mix into dry ingredients and mix together.
6. Pour into Bundt pan and bake for 45 to 50 minutes.
7. Cool and glaze.

Glaze

Ingredi ents:

• 2 - 3 teaspoons coffee liqueur
• 1/2 c. powdered sugar

Pro cess:

1. Stir with a whisk until smooth.

By: Justin We yand

Ingredi ents:

Dry:

• c. sugar
• 1 box Spice Cake mix
• 1 box of Butterscotch instant pudding mix

Wet:

• 4 eggs
• 1 c. oil
• c. Spice Rum
• c. Cinnamon Schnapps
• c. water

Pro cess:

1. Preheat oven to 350 degree.
2. Grease Bundt pan with Baker Joy.
3. Mix dry ingredients together.