Julia Chiles - 50 Milk Bar Recipes: 25 Traditional And 25 Original Inspirations

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50 Milk Bar Recipes 25 Traditional And 25 Original Inspirations BY Julia Chiles Copyright 2020 - Julia Chiles OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

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Introduction

Love making intricate desserts? Love multi-level cakes with unique flavor depths and dimensions? Then this book is perfect for you!

Big Holiday

For someone special on that special day! Makes 1 large cookie. Ingredients: 1 stick of butter cup sugar tsp peppermint extract 1 egg 1/3 cup melted dark baking chocolate 1/4 tsp baking powder 1/5 tsp baking soda 3/4 cup all-purpose flour cup cocoa powder 1 cup mini chocolate chips 2/3 cup crushed peppermint sticks 1/3 cup pretzel crush -see recipe (optional) Instructions: Pre-heat oven to 350 Cream butter and sugar. Beat in extract and egg. Stir in melted chocolate. Whisk together baking powder, baking soda, flour, cocoa powder. 1 cup at a time beat dry ingredients into wet.

Stir in chips, crushed peppermint. Pour into 8-inch cake pan or ring. Bake 22-25 minutes.

Pretzel Crush

Can sub flour for the malt powder; makes approx. 2 cups Ingredients: 1 crushed pretzels 1 tbsp sugar 3 tbsp brown sugar tbsp malt powder 3 tbsp milk powder 1 stick melted butter Instructions: Pre-heat oven to 275 Combine with both sugars, malt powder, and melted butter. Mix until form clusters.

Spread on parchment lined baking sheet. Bake 20 minutes. If stored in a cool, dry place will keep for 1 week; or up to 1 month if kept in fridge or freezer.

Crack Pie

Make the shells ahead! Wrap the crust in clear wrap and freeze, will keep up to 5 days! Makes 1 pie Ingredients: 2 10-inch pie tins 4 tbsp unsalted butter 1 recipe oat cookie (see recipe) 5-7 tsp light brown sugar Dash salt 1 recipe crack pie filling (see recipe) confectioner's sugar for dusting Instructions: Preheat oven to 350. Melt butter. In food processor, combine butter, oat cookie, brown sugar, salt, and pulse until a crumbly mixture.

Transfer to bowl and knead until forms a ball. Divide dough evenly between pie tins and press into bottom for crust. Place both on baking sheet and fill with crack pie filling. Bake for twenty minutes then reduce temp to 325, keep oven door open until oven reaches 325, close, and cook 5 minutes. Pie should be loose, or jiggly in center and done around the edges.

Crack Pie Filling

The name says it all! Makes approx. 4 cups worth. 4 cups worth.

Ingredients: cup butter 1 1/2 cups sugar 1 cup light brown sugar 1 1/2 tsp salt 1/4 cup milk powder 3/4 cup + 2 tbsp heavy cream 1 tsp vanilla extract 8 egg yolks Instructions: Melt butter. Mix at low speed sugars, salt, and milk powder. Add in melted butter. Mix in cream and vanilla. One at a time, beat in egg yolks.

Basic Milk bar Birthday Cake

Wrap cake in clear wrap and store in fridge 5 days! Makes 1 13x9 cake.

Ingredients: 1 3/4 cup + 2 tbsp cake flour Dash salt 1 tsp baking powder 5-8 tbsp rainbow sprinkles, divided 4 ounces buttermilk 2 ounces grapeseed oil 1 tsp clear vanilla extract (such as Wilton) cup sugar 1/4 cup + 1 tsp vegetable shortening 3 tbsp unsalted butter, room temperature 2 1/2 tbsp light brown sugar 2 egg whites 3 egg yolks Instructions: Preheat oven to 350 and prepare 13x9 pan. In a large bowl, mix cake flour, salt, baking powder, of the rainbow sprinkles. In another bowl combine buttermilk, grapeseed oil, vanilla extract. Mix butter, sugar, shortening, brown sugar until well combined (4-5 minutes). Beat in egg white and yolks one at a time. Continue mixing, 4-5 minutes, until doughs become airy, light, and doubles in size.

Mix in buttermilk mixture and remaining ingredients. Transfer to baking dish and bake 32-35 minutes.

Cake Crumbs

Store in air-tight container and keep in fridge 3-5 days. Makes approx. cup. Ingredients: 2/3 cup + 4 tbsp cake or all-purpose flour tbsp sugar 1 1/2 tbsp + 3 tsp light brown sugar cup rainbow sprinkles 1/3 tsp baking powder cup grapeseed oil 3/4 tbsp clear vanilla extract Instructions: Preheat oven to 300 and prepare baking sheet.

Mix flour, sugars, sprinkles, baking powder. Add in grapeseed oil and vanilla extract. Mix with hands until well incorporated and dough starts to come together in clumps, as in crumble topping. Spread crumble on sheet and bake 9-12 minutes.

Birthday Cake Frosting

Stored at room temp and covered in plastic, frosting will keep 5 days. Makes 4 cups.

Ingredients: 3 tbsp vegetable shortening 8 tbsp butter 1 ounces room temperature cream cheese 1 tbsp clear vanilla extract 1/8 cup light corn syrup 1 cup confectioners sugar tsp baking powder 1/3 tsp lemon juice 3 tbsp full fat milk Instructions: Using a stand mixer, combine shortening, butter, and cream cheese until fluffy (2-4 minutes). Add in corn syrup and clear vanilla 2-3 minutes or until white and silky. Turn mixer to medium-high; mix baking powder, confectioner sugar, lemon juice, and milk 3 - 4 minutes or until very white and smooth.

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