Sugar High
242 pages
English

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Sugar High

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242 pages
English

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  • Award entries to James Beard, IACP, Reading the West, etc.

  • Indie bookstore event tour, demos at key gourmet stores in region, and other events targeted to local, as well as second homeowners and new Coloradoans.

  • Advance Reader Copy mailings to book trade, regional, and national food media.

  • Sharable recipe paid promotions on Facebook and Pinterest.

  • Targeted food blog and vlog tour including how‐to videos.

  • Targeted CPR interview and other broadcast based on events.

  • Author feature at Mountains and Plains Independent Bookseller's Association conference.

  • Targeted blurbs from authors like Kirsten Dixon, Michele Morris, Pam Houston.



  • Colorado's population is the second fastest growing state in the nation and newcomers to Colorado are often surprised when favorite recipes fail at higher elevation.

  • At altitudes, preparation of food requires changes in time, temperature or recipe because lower atmospheric pressure due to a thinner blanket of air above decreases pressure. This affects food preparation in two ways:
    liquids evaporate faster and boil at lower temperatures and leavening expands more quickly.

  • Recipes include a wide variety of savory and sweet favorites: Biscuits and Scones, Muffins, and Quick Breads; Breads, Pizzas, and Rolls; Cakes and Cupcakes; Cookies; Bars; Pies and Tarts.

  • Author is a savvy marketer and SEO expert.


Sujets

Informations

Publié par
Date de parution 09 octobre 2018
Nombre de lectures 2
EAN13 9781513261263
Langue English
Poids de l'ouvrage 4 Mo

Informations légales : prix de location à la page 0,0030€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Exrait

SWEET & SA VOR Y BAKING IN Y OUR HIGH-A LT ITUDE KITC HEN
NICOLE HAMPTO N
OF THE BLO G

SUGAR HIGH

BAKING THROUGH DOUGH EYES 9
HIGH- AL TITUDE BAKING TIPS 10
TOOLS 15
INGREDIENTS 16
BISCUITS, SCON ES, MUFFINS
& QUICK BREADS
Classic B iscuit s 20
Chedda r, Bacon & H erb Bis cuit s 23
Roasted Gar li c & Caram elized Onio n
Biscuit s 24
Candi ed W al nu t–D ark Choco late
Biscuit s 27
Sav ory S cone s 28
Orange Cream Sc ones 31
Blueb erry M uff ins 32
Orange– Poppy Seed Mu ffins 35
Pump kin -S pice Muf fins 36
Crumb Cake 39
Banana Crumb Br ead 40
Sweet Ho ney Co rnbre ad 43
Chocol ate– Cho colat e Chi p Bre ad 44
Banana-Zu cchin i Bread 47
Doubl e-Bl uebe rry Loaf Ca ke 48
Espres so Poun d Cake 51
Marbl e Loaf Cak e 52
BREADS, ROLLS & PIZZAS
Crusty Her b Bread 57
Bread Rin g wit h Pesto B utter 58
Van illa-S cent ed Br ioch e 61
Parmesan– Blac k Pepper Brio che 63
Poppy S eed Bur ger B uns 67
Pretzel Twists 68
Chocol ate Lo af Bread 71
Chocol ate Babka 72
Cozy Cinnamo n Rol ls 75
Chocol ate Chi p Cinnam on Ro lls 78
Dinner Rolls 81
Pizza Dou gh 82
Spinac h-Art ichoke Pizza 85
Pepperoni –Roma T omato Pizza 86
Tomato -Gar li c Focac cia 89
Stuffe d Monk ey Bre ad 90
CONTENTS
CAKES & CUPCAKES
Tripl e-C hocol ate Bundt Cake 94
Cappuc cino S treusel C ake 97
Peach U pside- Down Ca ke 98
Pistach io– Ol ive Oil Cake 101
Plum- Orang e Cake 102
Gingerbr ead 105
Classic V an illa Cup cakes 106
Whit e Cupcak es 109
Chocol ate Cupcak es 110
Chocol ate- Wh iskey Cupcak es 113
Tripl e-L emon Cupcak es 114
Spice Cupcak es 117
Cocon ut Cake 118
Red V el vet S heet-B aked La yer Cake 121
Straw berries & Cream Cake 124
Ombré C hocol ate Cak e 127
Van illa Lay er Cak e 130
Whit e Choco late –Raspb erry Cak e 133
Va nilla Lat te Cake 136
Doubl e-C hocol ate Who opie Pies 139
Black berry Ch eesecake 140
Browni e Chees ecake 143
COOKIES
Bakery -S tyle Sugar C ooki es 147
Chocol ate S ugar Cook ies 148
Pressed Spi ce Cook ies 151
Oatmea l, Cho colat e Chip & Es press o
Cooki es 152
Classic Sh ortbr ead Cook ies 155
Chocol ate- Dipped Shor tbread Coo kies 156
Jam Th umb prin t Co okie s 159
Spice d Choco late Shor tbread Cooki es 160
Classic Ch ocol ate Chi p–W al nu t
Cooki es 163
Honey-Ro semary Sh ortbre ad Cooki es 164
Oatmea l Cooki e Thins 167
Oatmea l, Whi te C hocol ate & C ranberry
Cooki es 168
Funfe tti Mer ingues 171
BARS
Classic B rowni es 174
Raspber ry Cheesecake Brown ies 177
Peanu t Bu tter Brown ies 178
Sugar Cook ie Bars 181
Salt ed Carame l Blo ndie s 182
Berry- Lemon Crumb Bars 185
Bluebe rry Che esecake Bar s 186
Chai-S pice d Cooki e Bars 189
Butter scotch Bars 190
Toasted Mar shmallo w & Ric e Cereal Bars 193
Chocol ate Ch un k– Hazeln ut Bars 194
Peach– Che rry Pie Bars 197
S’mor es Bars 198
PIES, T AR TS & COBBLERS
Flaky Pie Crust 202
Tart Crust 203
Apple Cr umble Pie 204
Lemon Meringu e Pie 207
Browni e Pie 208
Pecan Pie 211
Peach-Bl uebe rry Pi e 212
Bacon, Chedda r & V eg gie Q uiche 215
Tripl e-B erry & A pple G alett es 216
Mini Ap ple G alett es 219
Black berry Me ringu e Tart 220
Almon d Cream Tart 223
Candy Bar Tart 224
Bourbon- Spi ked Cho colat e-Car amel Tart 227
Tomato –Goa t Che ese Tart 228
Classic Be rry Cobb ler 231
INDEX   234
ACKNO WLEDGMENT S 239

Baking has alw ays been a par t of m y l ife . I started baki ng wit h my mom a t a real ly young age, be fore I coul d even reach the count er . We baked coo kies from sc ratch, and som etimes pull ed ou t m y g randm a’s recipe f or peanu t b rit tle, b ut other wise we used a lo t of boxed mixes . (I’ll admit , to this day , somet imes I j ust c rav e a good ol ’ reliabl e box- mix cake. )
As I grew u p, I started to ex perim ent more wi th f rom-s cratch baking , and yo u probab ly know how t hat w ent. I ’ve li ved at a hi gh a lt itu de fo r mos t of m y l ife , an d I’ve had a shoc king n um ber of fail ure s in the ki tchen.
When I first st arted bl oggi ng, I liv ed down near sea le vel in Boston , but I had an apartme nt- sized ov en, wh ich was a wh ole new stru ggle. When I move d in, I di dn’ t even kn ow tha t apa rtment -sized ov ens wer e a thing . After fi nally buil ding a coll ectio n of bake ware tha t ac tually fit in my oven, it was abou t tim e to mo ve bac k home to the origi nal stru ggle of baki ng at high alt itu de.
Cupcak es wer e my first st op. Listen , there ar e fe w things m ore di sappoi ntin g than driv ing to the grocery stor e, bu yi ng all the st uff, and spe ndin g hu ge amo unt s of time measurin g and mi xing ju st to pu ll sunken , dens e, egg y messes fr om the o ven. For th e lon gest tim e, I could n’ t get the flav ors ri ght and I co uld n’ t get the tex ture righ t. E ven aft er all m y e xperi ment ing, I still thi nk that homem ade cake s are one of the hardest things to mak e at alt itu de.
As hard as no rmal cak es are, fo r som e reason ch ocol ate cak es are in a w hole other
league . Ch ocol ate cak e bat ter al way s look s so lu scious and sil ky , and I w ould think, “Y e s, this is th e one. It’ s gonna be pe rfe ct. ” Then I ’d pul l it out of the oven thirty minu tes late r to fin d tha t th e mid dle had collap sed near ly all the wa y to the bot tom of the cake pan , and that the rest was full o f giant , gapi ng air poc kets.
It’s jus t a bu mmer that baking a t al tit ude requires so mu ch trial and e rror . Y ou put somethi ng in the o ven, ta sting gr eat an d looki ng righ t, an d then your oven ( an d mine too ) pull s some ki nd of mean magi c trick in there . Th e good ne ws is tha t bak ing is a scien ce, a nd hig h-a lt itud e bakin g has solut ions. I’m he re to sh ow th em to y ou.
Don’ t get me wron g—I stil l burn Pop- Tarts ® in the toast er ov en at work , and I still ha ve to fan sm oke ou t o f my kit chen wit h a disht owel o n occasi on. B ut I do ha ve some real ly reliab le r ecipes that hav e had my b ack wh en I ne ed to make a ca ke in a rush, or wh en I ne ed to wh ip u p a p ie f or a last-m inu te party .
Nowada ys, it ma kes me f eel more confid ent i n the ki tchen know ing that I can pul l ou t m y r ecipe bo x and choo se any cake, bread , pi e, or bar and it’ ll wor k. No mean tricks from th e oven! Baking is way more fun wh en it actuall y t urns ou t beau tif ully in the en d.
I hope tha t, thr ough this book , you can find e njoym ent i n baking again, an d that y ou, t oo, can hav e a secre t stas h of recipes that jus t do th eir thi ng in the oven and mak e you look good! Hav ing a kit chen full of yummy treats ain’ t so bad eit her .
BAKING THROUGH DOUGH EYES
9
As someo ne wh o grew up in a hi gh-a lti tude area, I alw ays thou ght baking wa s harder than it really is. I co nstan tly wonder ed how people were eve r making homema de cakes work. I alw ays heard peop le sa yi ng that baking i s a scien ce, a nd, of cou rse, tha t’s true. But no ma tter how s trictly I measured or how careful ly I let m y e ggs com e to room tempera ture, good things were j ust n ot happeni ng.
Why are things so pa infull y d iffe rent at hi gh al tit ude? And h ow can you fix it ? This book will giv e you the answe rs and show yo u how to bake thi ngs yo u actu ally want to eat on a regu lar basis . (I wi ll refu se all respon sibil ity fo r an y weigh t gai n du e to the imp rovement of yo ur baki ng skill s. )
WHAT YOU MIGHT BE EXPERIENCI NG
While d iffe rent types of baked good s hav e a diffe rent set of diffic ult ies at alt itu de, there are some co mmon things yo u mig ht be seei ng: • C akes or cupcak es that look perfe ct wh ile baking , but immedia tely sink in the cent er after th ey com e out of the oven.
• O verl y ai ry cakes an d cupca kes tha t ha ve large holes throu ghout.
• C akes tha t are e xtremely dense, and tas te and smel l very eggy .
• D ense ba tters that take f orev er to b ake through , resul tin g in an ov ercook ed exteri or an d a ra w c ente r.
• B aked good s that hav e less fl av or tha n you exp ect, eve n thou gh y ou ad d sal t, and van illa, and other shoul d-be -de liciou s things to f lip pin’ ever ything .
• Y ea st br eads that seem to fa il fo r, like, every si ngle reason.
• M aking al l of the se pr oblems worse , your n orma l baking solu tions and fix -its don’t seem to ha ve the desir ed eff ect on your b aking .
You guy s, I ha ve been the re. B ut w e’re go nna fix it toget her .
COMMON MYT HS ABOUT HIGH-AL TI TUDE BAKIN G

Honestly , I alw ays fe lt l ike the resources for this wer e so limit ed. Fo r a reall y l ong time, my best gue ss as to wh at to do was to add m ore fl our to lit erall y e veryt hing . Turns ou t, t hat’ s not h ow it work s. Le t’s start wi th s ome mi sconce ptio ns abou t baking a t a hi gh a lt itu de: • A ddin g flo ur sol ves everyt hing: Addin g flo ur is m y g o-t o fix fo r cak e issue s, and it ce rtainl y d oes he lp wi th c ertain recipes . However , liqu id act ually evapor ates m ore quick ly at hi gher a lti tudes , wh ich me ans that, in some cases, al l addi ng fl our will do is sim ply dry ou t yo ur dish . Depen ding on wh at y ou’re baking , addi tion al eggs , reduce d sugar , or red uced leav ening could be your solu tion, not extra fl our .
• C ooki es are aff ecte d as mu ch as an yt hing else: This is no t an al l-e ncompas sing state ment, b ut f or the mos t part, coo kies are less af fec ted by alt itu de than other baked goo ds. I try most coo kie r ecipes wit hout any modif icat ions first, or I migh t redu ce the l eav enin g as a first step. If you red uce leav ening in any recipe , star t wit h redu cing it by 1 ⁄ 8 teaspoon fo r ever y 1 teaspoon of the l eav ening agent called f or.
HIGH-A LT ITUDE BAKI NG TIPS
10
HIGH- AL TITUDE BAKING TIPS
• M ore bak ing pow der/so da fixes sinking cakes: In fact , the reaso n that cakes sin k at hi gher a lti tudes is becau se the lea veni ng agent rises mu ch fas ter up here, caus ing the cake to rise mu ch too qu ickl y. Then, it p roce eds to fal l and ru in yo ur da y. Redu cing you r baking powder or bakin g soda slig htly , rath er than increasi ng it , can hel p pr event cakes fr om sinki ng.
• A ddin g more salt will he lp wi th t he lack of flav or: O f course , you shoul d add at l east a pin ch of salt to any baked i tem, but at a high alt itu de, l ack of salt is likel y n ot th e issue. Since li qui ds eva porat e fast er up here du ring bak ing, you’ ll actual ly want to add mo re li qui d to yo ur reci pe if f lav or is an issue . Too mu ch liq uid m ay change th e entir e texture of the do ugh o r bat ter , but usuall y a coup le of teaspoon s extra of oil, milk, o r oth er li qui d help s wit h fl av or .
• L ettin g yeast dough rise lo nger h elps: Yea st br eads are the ba ne of my existe nce. They’r e defi nit ely the mos t chal lengi ng types of high -alt itu de rec ipes f or me. Again, th e leav ening is going to rise mu ch faster here, so you ’ll actual ly want to let the dou gh ri se fo r less time than no rmal . It’s also comm on fo r fo lks to use co ld wa ter instead of warm, or to pun ch down the dough m ore fr equent ly t o help slow d own the rise .
HIGH AL TI TUDE AND YOUR RECIPES
Now th at w e hav e these b asics ou t o f the way , let’ s get do wn to th e recip es. Le t’s
talk throu gh h ow se veral types of recipes
are affe cted by alt itud e, an d wh at y ou can do to mak e them work. Y ou don’ t ha ve to experi ment blin dly ; if y ou ha ve the rig ht tips and tri cks in plac e, yo u can reall y m ake mo st recipes work . The next tim e you see a pr etty cake on Pint erest, or so me ad orable dinner rolls sha ped lik e bun nies, these tip s will he lp
you gi ve t hem a sh ot wi th c onfid ence.
Befor e trying a ne w recip e, read through these tip s and tri cks to help m ake it s uccessf ul the first time aroun d. Kee p in mind tha t the same thing s that work fo r cake reci pes w on’t do the trick for bread , and vi ce ver sa. Get settle d in, I go t you .
Quick bread s, scones, and m uffins :
These typ es of bak ed goods tha t are n’t super sweet, a nd also ar en’t made usin g yeast , are usuall y f airl y s impl e to make , bu t y ou should still ke ep some adap tion tips in mind : • O f all typ es of baki ng recip es, qu ick b read s are most impor tant to av oid over mixing . Most of the time , unl ess ind icat ed otherw ise, y ou wan t th e end b atter or dough to still be l um py .
• I t’s impo rtan t to achie ve a gol den- brown top fo r thes e baked goo ds. If y ou aren’ t reac hing i t a t the suggest ed oven tempera ture , inc rease it by 25 °F , and decrease th e bakin g time.
• M oisture can be an issue at al tit ude, particul arl y wi th m uf fins. Consid er adding anot her 2 to 3 teaspoons of what ever li qui d you are using in the batter , or of wate r. Anot her op tion is to add 1 ⁄ 4 cup of sour cream to a mu ffin recipe tha t yi elds 1 2 m uf fins.
Yea st breads : The firs t time tha t yo u make a pe rfe ct loa f of b read , or the perf ec t cinnamo n roll s, it ’s a truly joyo us occas ion. I’m talkin ’ C hampa gne all aroun d. Her e are some tips an d tric ks fo r br ead recip es: • D ecrease yo ur tot al rising time wh en worki ng wit h yeast b read ; you can even put t he dou gh in the ref rigerat or to sl ow down the rising proc ess.
• P ay close atte ntion to the act ual size of the dough (you ’ll see cues in the reci pes, for examp le, “ …u nti l dou bled i n size”) mo re than the rise tim e. Ri sing oft en hap pens
11
HIGH- AL TITUDE BAKING TIPS
more qu ickl y a t al tit ude, s o you want to watch it c losely to ensure tha t the dough isn’ t ove rpr oofe d.
• D ecrease yo ur goal si ze fo r the dough. When a r ecipe cal ls fo r the d ough to double in size, move o n to the next st ep just b efor e it has do ubled. This hel ps a void overpr oofin g as we ll.
• P lace a sma ll pan half ful l of wa ter on the bottom shelf o f the o ven wh ile bak ing . This isn’ t al way s neede d, bu t i t can help develop a sturdy crust on loa ves of br ead.
• B aking tem peratu res don ’t u sually need to be chang ed fo r br ead, bu t on occasio n the crust can fo rm too ear ly if the bak ing tempera ture is too hig h. I f this hap pens, cover t he br ead wit h fo il fo r the remaini ng baking t ime.
Cakes: If you ’ve g ot a cak e recip e that isn’ t worki ng fo r you , here are some things yo u can try to ad jus t: • D ecrease the leav ening agent in the reci pe by 1 ⁄ 8 to 1 ⁄ 4 teaspoo n, depend ing o n how much t he recip e calls fo r. If it calls fo r less than a t easpoon , go f or a 1 ⁄ 8 teaspoon redu ction. If it ’s more than a teaspoo n, go for a 1 ⁄ 4 teaspoon r educ tion.
• I ncrease th e bakin g temp eratur e by 25 °F , and bak e it fo r a sho rter amou nt of time— this is partic ularl y h elpful fo r cak es that are sinkin g.
• Add 1 ⁄ 4 to 1 ⁄ 2 cup ext ra fl our to the reci pe. • T ake care no t to ov ermi x cake ba tters , especiall y w hen w orki ng wit h eggs. Over- beate n eggs can creat e those pes ky large air pocket s and co ntri bute to too- fast rising .
• G rease yo ur cake pans ver y well ! Ru mor has it that cake ba tters sticks more in high alt itud e. I prepar e most o f my cake pans wit h this mix: equal pa rts room- tempera ture sh orte ning , canol a oil, and flo ur . Beat th e ingred ient s toget her un til
complet ely smoot h, and store the mixtur e in the fri dge. When a recipe c alls fo r greas ing a pan, I sp read a thin lay er in the bakin g pan wit h a bru sh or pa per to wel befo re pouring in my batte r or dough. If a recip e calls fo r greas ing and flo uring the pan , I add ex tra fl our t o the pan af ter greas ing wit h this mixtu re, ro tate the pan to coa t it ev enly , and the n shake out the exc ess.
To unmo ld cak e lay ers fro m pans , I al way s let th e cake cool a t le ast slig htly in the pan . I run a cle an bu tter knife aroun d all th e edges, an d the c ake sho uld then ti p rig ht out. I f you hav e issues wit h the cake stick ing on the b ottom, gent ly pry the cake aroun d the edges wi th t he knif e t o loose n.
Cookies: As I men tione d befo re, c ooki es are gene rall y t he leas t aff ect ed it em wh en it co mes to high -alt itu de ad apt atio ns. However , there ar e still som e modi ficat ions to remem ber if y ou’re work ing wit h a cooki e that i sn’ t turni ng ou t qu it e righ t: • I t can be toug h to find th e righ t bak ing time fo r coo kies . Most recipes giv e a range for b aking ti mes, ma inly becau se you hav e to keep an eye on the cook ies in th ose las t few m inu tes to av oid un der or overbak ing . I suggest doin g a test ba tch wit h onl y o ne or two cooki es, w hic h will help y ou fi gure out t he righ t bak ing time in the ov en.
• M any peopl e worr y about overm ixing , and of cou rse it ’s impo rtan t to av oid. B ut a t your la st stage of mixi ng, whe never th e last set of ingr edien ts g o in, make sure you get every thing c omplet ely and p roper ly incor pora ted, even if it seems lik e you are mixing f or a long time. Otherw ise, y ou’l l end up wit h an unev en batc h of coo kies that d on’t turn ou t un ifo rml y.
• I do stil l occasio nall y r edu ce the l eav enin g agent in cooki es to a void a too-p uff y cooki e. Us e the same tips as fo r cak e here.
12
HIGH- AL TITUDE BAKING TIPS
Bars: Bars can be a bi t co mplex, e ven wi thout the chal lenge s of baki ng them at al tit ude. But adj ustin g fo r the righ t re sult s is impo rtan t.
• G ettin g the rig ht balanc e betwee n too we t and too dry fo r an y b ar recip e is impo rtan t. If you try a recip e, an d it ’s too wet or won’t set in the oven, consid er add ing
1 ⁄ 4 cup fl our a nd red ucin g the baki ng tempera ture . Re member t o also incr ease the over all bak ing time .
• O n the ot her han d, if a recip e is endi ng up dry and b rit tle, a dd 1 to 2 tab lesp oons of butte r or oil, or an other egg, to the reci pe.
• O nce again , you’ ll need to pay clos e attent ion to the baki ng time in order to achie ve a ful ly cooke d cent er and to av oid overcoo ked ed ges.
GETTING IT RIGHT
I’d like to e nd thi s sectio n wi th a fe w words o f enco urageme nt. L ivi ng near th e mount ains is fun fo r a mill ion reasons, but baking j ust i sn’ t al way s one o f them . What got me to a confi dent p lac e in the kitc hen, wh ile li vi ng way up he re at over fiv e thousa nd f eet above sea level, was find ing a few b asic rec ipes tha t wor ked, and st ickin g wit h them. (A nd, also, a fe w drinks he re and there in the ki tchen. It’ s cool—s ometim es I bake wi th a lcoh ol, s ometim es I ju st bake near it .) Seri ously thou gh, I hope thi s book giv es you not just a fe w great basic rec ipes, but also a kit chen t hat s mells o f cinn amon , and br own sug ar , and b read , and choc olat e, pretty mu ch all the time .
Happy baking— you g ot this !

Let’ s talk abou t so me mor e of the nit ty- grit ty: w hi ch too ls are esse ntia l, an d wh ich are jus t helpf ul to ha ve aroun d.
First, w hat you need: • B akeware of man y k inds. Y ou ’ll want baking sheets, mu ffin pan s, and cake pan s, in a variety of shap es—rou nd, s quare, rectang le, and lo af. It’ s also a good id ea to ha ve a sprin gfo rm pan and a t lea st one Bund t pan .
• B ox grat er or shredde r wit h both wi de an d thin shredd ing wid ths . Al tern ati vely , you can use a wid e shredd er an d a zest er .
• C ake test ers to tes t the do neness of cake s. You can bu y an actual cake test er too l, or just u se a tooth pick o r thin s kewer . I find tha t any of thes e opt ions provi des w hat you n eed!
• D oubl e boil er fo r slo wly cookin g egg wh ite s and suga r fo r but tercream s, and gent ly heatin g choc olat e. Y ou could also use a heat proo f bow l se t over a pot of hot wate r; just m ake sur e the bow l is n’t touchi ng the wat er in the pot.
• E lectric hand mi xer , even if it’ s just a super cheap on e you fou nd at a garage sale . Honestly , it’ s so hard to ach ieve t he righ t textures wi thout it, plu s wh o wan ts to spend thirty minu tes whi ppin g cream by hand ?
• I nstan t-r ead ther momete r to meas ure the tempera ture o f wat er and milk bef ore adding yeast, an d to mak e sure ev erythi ng is ju st right . Wo rki ng wit h yeast can be tricky , and thermom eters t ake t he gu esswor k out .
• M easuring spoons an d cups t o make sur e everyt hing is pr operl y m easured, of cou rse! Dry measurin g cups f or d ry ingredi ents and li qui d meas uring cup s—the g lass ones wi th a spout —fo r liq uids . Trus t me, guy s—it makes a di ffe rence!
• M ixing b owls in seve ral siz es, a t lea st som e of them microw ave- and he at-s afe . Y ou ’ll use
these to mix batte rs and dough s.
• O ffse t spat ula to spr ead and f rost. S impl y p ut, this is the ki tchen tool tha t you never knew you nee ded. I use the smal l 5- or 6-i nch on es the mos t, even o n big cakes.
• P archmen t pap er or nonsti ck baki ng mat s to keep thi ngs from sticki ng, and to li mit the nu mber of times yo u hav e to wash tho se big pan s.
• P astry bl ender fo r wh en you don’t hav e a fo od proce ssor , or ma ybe just don’ t fe el like pull ing it o ut o r cle aning i t. Y ou ’ll use this tool to make pi e crusts and bi scuit s and scon es— any recipe t hat in volve s cut ting bu tter or shorte ning in to fl our .
• P astry br ush fo r appl yi ng fl av orin gs to cake lay ers be fore filling and f rostin g.
• R ollin g pin to roll o ut a ll thos e pr etty pi e crusts or cooki e dough s jus t righ t. I hav e a whole c olle ction , but my fav orit e is jus t a pl ain old, sim ple w ood on e. Go wit h wha tever kind you ar e comf ort able wit h!
• R ubber s patul as to scrap e out all the goo d stuff fr om the mix ing bow ls w hen y ou’re ready to bake .
• W hisks to st ir ingredi ents, both dry an d wet alike, and to mar ry them to gether in the en d.
Now, wha t’s nice to ha ve: • B iscuit cut ters or jus t a mason jar li d—that ’ll work t oo. Or a knife and a st eady hand. Or an old co oki e cut ter . I’m fl exibl e.
• F ood pr ocessor to hel p you easily make tha t pie cru st and crush grah am crack ers fo r crusts an d toppi ngs.
• P ipi ng bags an d tip s to make cu pcake s pr etty , and to mak e frost ing cakes mu ch more easy . Spatul as will wo rk t oo, th ough!
• S tand mi xer to help you m ul tit ask in the kitc hen, an d to do all the ha rd wor k f or you along the way .
TOOLS
15
TOOLS
It’s not a lw ays easy to get great ingredie nts— may be your grocer y stor e jus t isn’ t equi pped for it, o r it ’s more money than yo u’d like to spe nd. What ever th e reason , I und erstan d. An d it ’s not alw ays necessary . As I writ e this, we ’re goi ng through a vanill a shor tage, mak ing it insanel y expens ive, so I constan tly hu nt for deals or just opt f or imit ati on. I t’s fine, really .
One of t he areas w here you can ’t s kip th e righ t in gredie nt, h owever , is wit h flo ur . Most of the rec ipes co uld be made wi th al l-pu rpose flo ur , but when a recip e calls fo r cak e fl our or br ead fl our , it r eally does ma tter . I’ve d one my b est to kee p these to on ly the com pletely necessary in gredie nts in this book . If y ou can ’t find cak e fl our , you can take a 1 cu p meas ure, scoop 2 tabl espoon s of co rnsta rch in to t he bottom, and fil l the rest wit h all-p urp ose fl our . Whisk, and yo u’ve g ot 1 cup of cake flo ur . Self - rising fl our i s also some thing you c an creat e at home— simp ly m easure 1 ½ teaspoons o f bakin g powder i nto the bot tom of a 1- cup measure, and fill the r est wi th al l-pu rpose fl our . Whisk, and that mak es 1 cup of self -ri sing fl our!
I use seve ral typ es of sugar throu ghout these reci pes. Granu late d whi te s ugar is yo ur basic suga r ble nded i nto batte rs and dough s alike , an d it shoul d be the easiest to find at an y grocery store . For bro wn sug ar , I usuall y p refe r dark bro wn sug ar , as it ’s got a ni ce fl av or pu nch. However , I’ve nev er had an issue swap ping out dark and lig ht in recip es, so use w hat you ha ve! Powdered sugar , a.k.a. confe ction ers’ suga r , is some thing I often use in frost ings, b ut it’ s also great in sho rtbre ad cooki es and pie crusts to achi eve ju st the ri ght texture. Last, t here’ s coarse sugar , whi ch I use to top bake d goods like m uf fins and loaf cak es. I find mi ne in the sprin kles sec tion o f the gr ocery s tore o r onl ine. You can also use or gani c raw sugar , someti mes called tu rbin ado su gar , for this pu rpose.
When I’ m bakin g wit h chocolat e , I’m no t
picky . I usuall y us e wh atev er cho cola te I p refe r to eat , incl udi ng cho cola te c hips. To melt any type or amou nt of cho cola te, I start by first choppin g it int o small, even pi eces, then reservin g abou t one -fo urth o f the choc olat e. I put the rest in a clean , dry , microw ave- safe bowl and microwa ve it f ull pow er fo r 30 seco nds. Then, I stir the c hoco late and ret urn it to the mic rowav e in 30- secon d in ter vals, s tirring i n betwe en, u nti l it’s comp letely melt ed. I th en imm ediat ely stir in the reser ved ch ocol ate unt il it is also mel ted , and I’m good to go! (Reserv ing som e of th e choco late to stir in af terwar ds help s pre vent a n overhea ted res ult, and i t ke eps thing s smoot h. )
Anot her it em to no te is cocoa powder . I simp ly canno t get that d eep cho cola te fl av or from pl ain cocoa pow der , so I alw ays , alw ays use dark cocoa pow der . It’ s worth it, and a t least in my neck o f the w oods, it’ s the same price as the regu lar stuf f any way s.
Let’ s talk abou t salt . There are so many diffe rent kinds o f sal t o ut t here, but fo r simpl icit y , I hav e alw ays used simp le ta ble salt in baki ng . I think the finer grain melds a nd mix es ju st righ t in to b atters and doughs , and I alw ays hav e it on hand .
Last, all the eggs I ever use in life are large . Substi tuti ng wit h medi um or ext ra-lar ge will ha ve a big effe ct, espec ially at al tit ude, and lar ge are th e ones that ar e most wi dely avai labl e. Wh en it comes to separat ing you r eggs, I usuall y j ust u se the she lls, tossing the yolk from she ll to she ll to sepa rate the parts . Anoth er meth od tha t mi ght be easier fo r you would be to use yo ur han ds, le tting t he wh ite slip be tween your finger s int o a separat e bowl . Which ever you choos e, ju st remem ber that whi tes can’ t ha ve even a t race of yolk in ord er to beha ve the wa y it s hould !
Otherwi se, gu ys, just use wh at y ou fe el comfo rtabl e wit h, wh at’ s ava ilabl e to yo u, an d it’ ll wo rk!
INGREDIENTS
16
INGREDIENTS

BISCUITS, SCONES, MUFFINS & QUI CK BREADS
20
BISCUITS, SCONES, M UFFINS & QUICK BREADS
CLASSIC BISCUIT S
These b iscui ts are eve rythin g. Make th em as a sid e fo r dinn er , make th em to pair wi th grav y , and mak e the m ju st to m un ch on . Bi scuit s are so mu ch eas ier to make than I t hough t t hey w ere, and th ey ar e so wo rth e very minu te of ef fo rt!
MAKES ABOUT 16 BISCUITS
4 cups all- purpose f lour 2 tablespoons sugar 2 tablespoons baking p owder 2 teaspo ons salt
1 cup shor tening chilled a nd cubed 1 1 ⁄ 2 cups chilled butte rmilk 4 tablespoons unsalte d butt er melted
Line 2 bak ing she ets wi th p archme nt p aper or nonstic k bakin g mat s. In a lar ge bow l, s tir toge ther the fl our , sugar , baking po wder , and sal t. U sing a pastry cu tter or yo ur fin gertip s, cut in the sh orte ning unti l the mixtu re has small , pea-s ized ch un ks of shorte ning thr oughout . Stir in th e but termi lk unt il a dough begins to f orm .
Turn the do ugh o ut o nto a flo ured wo rk surfac e and kne ad gen tly unt il the do ugh c omes to gether complet ely , being car eful n ot to overw ork it. Usin g a rollin g pin , roll the do ugh int o a lo ng rect angl e, an d then f old it int o thirds. Roll i t o ut i nto a rectang le again, ab out 3 ⁄ 4 inch thi ck. Us ing a 2-i nch ro und cutte r, cut out as many round s as you can. Y ou can re-k nead, fo ld, a nd cu t th e dough scraps o nce, but any more t han that will com promi se the tex ture of y our biscui ts. Place the bisc uit s ont o you r baking sheet s, spacing t hem even ly .
Chill the bisc uit s in the ref riger ator fo r 20 mi nu tes . Don’ t ski p this s tep! Try as we mig ht, most p eople (mys elf inc luded ) ov erwork biscui t d ough. A rest period in the ref rigera tor helps everyt hing go bac k to the rig ht temper ature f or baking . While the do ugh is chilli ng, pre heat the ov en to 400 °F .
Brush the tops of the bi scuit s gene rously wit h the melted but ter , and bak e unt il risen an d ju st gol den on top, 13 to 15 minu tes . Enj oy war m or a t roo m tempera ture .

23
BISCUITS, SCONES, M UFFINS & QUICK BREADS
These ba con- , c heese- , an d he rb-f le cked bisc uit s are hear ty and sav ory , and th ey ma ke a gre at b reakf ast. Yo u can us e wh atev er ki nd o f hard , shreddab le c heese that you pr efer , bu t c hedda r really shine s in this reci pe.
MAKES 10 TO 12 BISCUITS
2 cups all- purpose f lour 1 tablespoon sugar 3 teaspo ons baking powder 1 teaspo on salt
1
⁄ 2 teaspoo n freshl y groun d black pepper
2 teaspo ons chopped fresh h erbs of your c hoice
1 ⁄ 2 cup short ening chilled an d cubed 1 cup shre dded ched dar cheese
2 to 3 tab lespoons crumbl ed cook ed bacon
3 ⁄ 4 cup butt ermilk Milk Coarse sea salt
Preheat the ov en to 400 °F an d line a baking sh eet with parchm ent p aper or a non stick mat. In a large bowl, mix toge ther t he fl our , sugar , baking po wder , salt , pepper , and he rbs. W ith a pastry b lender o r your f inger tips, cut i n the sh orte ning un til the mixture has sm all, pea -sized ch un ks of sh orte ning through out. Stir in the c heese and bac on. S tir in the bu tter milk unt il jus t combi ned.
Turn ou t th e dough ont o a flo ured wo rk surfac e. Pat the dough int o a square ab out 1 ⁄ 2 inch t hick. Using a large kni fe, cut the do ugh int o 1 0 to 12 s quare bi scuit s, and plac e ont o you r baking sheet. Brush th e tops wi th mi lk and sp rin kle coarse sea salt over the top . Bake un til the bi scuit s are golden brown on top , 1 3 to 15 minu tes . Enj oy war m or at room tem peratu re.
CHEDDA R, BAC ON & HERB BIS CUITS
24
BISCUITS, SCONES, M UFFINS & QUICK BREADS
If yo u read m y blog, you may hav e not iced tha t I’ m kin d of int o carame lized onion s. An d roas ted gar li c is the lit tle si ster to carame lized o nion s.
Throw t hem to gether in a bi scuit , and you ’ve got so methi ng beau tif ul.
MAKES 16 BISCUITS
FOR THE ROAST ED GARLIC 1 large h ead gar lic
1 ⁄ 2 teaspo on olive oil FOR THE CARAMEL IZED ONI ONS
3 ⁄ 4 cup diced onion 1 tablespoon olive oi l 1 teaspo on sugar
1
⁄ 4 teaspoo n salt
1
⁄ 4 teaspoo n freshl y groun d black pepper
FOR THE BISCUI TS 4 cups all- purpose f lour 2 tablespoons sugar 2 tablespoons baking p owder 1 teaspo on salt 1 teaspo on dried oregano
1
⁄ 2 teaspoo n freshl y groun d black pepper
1
⁄ 2 teaspoon garlic po wder
1
⁄ 2 teaspoon onion po wder
3 ⁄ 4 cup short ening chilled a nd cubed 1 1 ⁄ 2 cups chilled butte rmilk 4 tablespoons unsalte d butt er melted
For th e roaste d garl ic: Prehea t th e oven to 400°F . Cut off the top of the head of gar li c to exp ose mos t of the tops of the cl oves in the he ad. Pl ace the gar li c, cut-s ide up , i n a squar e of f oil , and begin to w rap the foil aroun d the head of garl ic, leav ing the top open . Drizzle the oli ve o il ov er the top of the gar li c. C lose the fo il aro und the top co mpletel y. Place in the oven, and bak e unt il the gar li c is gol den an d soft wh en you st ick a f ork int o it , 45 to 60 min ute s. Le t coo l complet ely . Wo rki ng ove r a cu ttin g board, t urn the head of garl ic up side do wn, and squ eeze the clove s out o f it , turning whi le yo u do so to get all of the cloves out. Use a fo rk to pi ck out any that don’ t fal l out o n thei r own . Smas h the gar li c clov es int o a paste using the fo rk—i t d oesn ’t hav e to be per fec tly smoot h. Transfe r to a bo wl a nd ref rigera te.
For th e carame lized on ions : In a small sk ille t over mediu m-hi gh h eat, s tir toge ther t he dice d onio n, ol ive oil, and su gar . Cook , stirr ing occasi onal ly , unt il the onion has carame lized on all sid es and has cook ed down to abou t 1 ⁄ 4 cup, 15 to 20 min ute s. Sp rin kle in the sal t an d peppe r, and p lac e in the ref riger ator to chill f or at l east 1 5 minu tes .
For the biscui ts: Line 2 bak ing she ets wi th p archme nt paper o r non stick mats . In a lar ge bow l, s tir toge ther the fl our , sugar , baking po wder , salt , orega no, pepper , garl ic pow der , and on ion powder . Using a pastry cutte r or your finger tips, cut i n the sh orte ning an d the reser ved roast ed garl ic and onio ns un til the
ROASTE D GARLIC & CARAMELI ZED ONION BISCUITS
25
BISCUITS, SCONES, M UFFINS & QUICK BREADS
mixture has sm all, pea -sized ch un ks of sh orte ning through out. S tir in the b utte rmilk un til a dou gh begins to f orm . Turn th e dough out ont o a flo ured work surfac e and kn ead gen tly unt il the do ugh c omes togeth er com pletely , being car eful n ot to overw ork it.
Using a rollin g pin , roll the do ugh int o a lo ng rectang le, and th en fo ld it int o thirds. Roll i t o ut i nto a rectang le a gain, ab out 3 ⁄ 4 inch thi ck, str aigh teni ng the edges . Us ing a lar ge knif e, cut i nto 1 6 even pi eces. Place the d ough onto the bakin g sheet s, spac ing them ev enly . Chill the bisc uit s in the ref riger ator fo r 20 minu tes to rest the dough . Whil e the d ough is chillin g, pre heat the ov en to 400 °F .
Brush the tops of the bi scuit s gene rously wit h the melted but ter an d bake unt il risen an d ju st gol den on top, 13 to 15 minu tes . Enj oy war m.

27
BISCUITS, SCONES, M UFFINS & QUICK BREADS
These b iscui ts take thin gs to ano ther level. They use no t just walnu ts, but candi ed waln uts . An d the y do n’t use ju st choco late , b ut dark cho cola te. Seri ously , these ba bies are fan tas tic.
MAKES ABOUT 8 BISCUITS
FOR THE CANDIED WALN UTS
1 ⁄ 2 cup walnu ts 2 tablespoons firmly p acked brown suga r
2 teaspo ons hone y
1 ⁄ 2 teaspoon ground cinnamon Pinch of s alt
FOR THE BISCUI TS 2 cups all- purpose f lour 3 teaspo ons baking powder Pinch of s alt
1
⁄ 2 cup short ening chilled an d cubed
3
⁄ 4 cup butt ermilk
1 ⁄ 3 cup dar k chocol ate chu nks or chips 1 tablespoon heavy cream
For the candi ed waln uts : Pr eheat the ove n to 250 °F and lin e a bakin g sheet wit h fo il. In a bow l, m ix togethe r the w alnu ts, brown sugar , honey , cinnamo n, and sal t. S pread evenl y o n the p an. B ake f or 30 minu tes , stirring e very 1 0 minu tes . The y will l ook wet an d the mixture will be easy to mov e aroun d. Re move immedia tely from th e pan an d let the n uts cool o n a sheet o f parch ment or a cu ttin g board—the mixture will harde n as i t co ols. When cool, rough ly chop.
For th e bis cuit s: P rehea t th e oven to 400°F and lin e a baking sh eet wi th p archme nt p aper or a non stick m at. In a fo od pr ocessor , puls e toget her th e fl our , baking powder , and sal t. A dd the short ening and p ulse just a coup le o f time s, un til the sho rteni ng is cu t in to pea-sized p iec es. A dd the but termi lk, an d pu lse unt il a dough begins to f orm . Plac e the do ugh o n a fl oured work surfac e and kn ead in the choppe d walnu ts an d the cho cola te c hun ks. Pa t th e dough unt il it ’s about
3 ⁄ 4 inch thi ck. Us ing a bi scuit cut ter , cut o ut a s many biscui ts a s you can, the n pat toget her th e scrap s to get a f ew m ore b iscui ts. Place the bisc uit s on yo ur baking sh eet, s pacing them ev enly . Brush th e tops of the biscui ts w it h the cream . Bake unt il the top s are gold en, 12 to 15 minu tes . Se rve war m to get tha t melty cho colat e moment !
CANDIED WA LNUT –D ARK CH OCOLA TE BISCUITS
28
BISCUITS, SCONES, M UFFINS & QUICK BREADS
SAVO RY SCON ES
I can’ t rem ember w ho int rodu ced me to sav ory scones , bu t t hat p erson i s a true h ero. These o nes a re full o f caram elize d oni ons, chedd ar che ese, and cr umbl ed sa usage . Th ey’re basic ally a full b reakf ast i n scon e fo rm.
MAKES 8 TO 10 SCONES
1 tablespoon unsalte d butt er plus
6 tablespoons chilled a nd cubed 1 large y ellow onion d iced 5 tablespoons sugar
2 teaspo ons salt
1
1
⁄ 2 teaspoo n freshl y groun d
black pepper 2 1 ⁄ 2 cups all-p urpose flo ur 1 tablespoon baking po wder 1 teaspo on garlic powde r 1 teaspo on Italian seasoning mix
1
⁄ 2 pound b ulk pork breakfa st sausage c ooked crumbled and drained
3
⁄ 4 cup shred ded chedd ar cheese
1
⁄ 2 cup plus 1 tables poon
heavy cream 1 tablespoon sour cre am 1 egg
In a skille t over medi um heat , melt 1 tabl espoon of the butte r. Add th e dice d onio n, 1 ta blesp oon of the sugar ,
1 ⁄ 2 teaspoon salt , and 1 ⁄ 2 teaspoon p epper . Stir and cook unti l the on ions hav e reach ed a dar k c aramel colo r, about 1 0 minu tes . Se t asid e to cool .
In a large b owl, stir tog ether the fl our , the remai ning 4 tabl espoon s sugar , the bakin g powder , the remai ning 1 1 ⁄ 2 teaspoon sal t an d 1 teaspoo n peppe r, the gar li c powder , and I tal ian season ing . Usin g a pastr y bl ender , cut th e 6 tabl espoon s cubed bu tter int o the fl our mixture unt il the mixtu re resemb les coarse meal , wit h bu tter pie ces the size of peas . Stir in the coo ked sausa ge, ch eese, and caram elize d onio ns.
In ano ther b owl, whi sk toget her 1 ⁄ 2 cup of the cream with the sour cream and the egg . Pour th e cream mixture in to t he fl our mixture, and st ir unt il a do ugh starts to f orm . Cov er an d refr igerat e the mixtu re fo r about 30 m inu tes .
Preheat the ov en to 42 5°F and lin e a bakin g sheet wit h parchme nt p aper or a non stick m at. R emove the do ugh from th e refri gerato r an d turn i t o ut o nto a flo ured work surfac e. U se y our h ands to p ress the do ugh togeth er in to a cohes ive r ound. Form the do ugh i nto a long re ctang le a bout 1 inch thick . Us ing a larg e knife , cut th e dough int o triang les and tran sfe r them to the bakin g sheet . Brus h the tops wit h the remai ning 1 tabl espoon cream. Bake un til the tops ar e gold en brown , 12 to 15 minu tes . Coo l bef ore servin g.

31
BISCUITS, SCONES, M UFFINS & QUICK BREADS
Scone s alw ays make m e fe el lik e I sh ould be drinking tea out of a f ancy teacup , and w hy not? The de licat e ora nge fl av or of the se scon es is boo sted b y th e swee t or ange g laz e on to p.
ORANGE CREAM SC ONES
MAKES ABOUT 8 SCONES
FOR THE SCONES
2 cups plu s 3 tab lespoons all-purpose flour
1 ⁄ 3 cup granu lated su gar 2 tablespoons finely grated orange ze st 1 tablespoon baking po wder
1 ⁄ 8 teaspoon baking s oda 1 teaspo on salt 6 tablespoons unsalte d butt er chilled and cubed
1
⁄ 2 cup plus 2 tabl espoons chil led
buttermil k 1 tablespoon sour cre am 1 egg 1 to 2 tab lespoons hea vy c ream
FOR THE GLAZE
1 cup powd ered sug ar
3 to 4 tab lespoons hea vy c ream 1 tablespoon finely grated orange ze st
For the scones : Pr eheat the ove n to 425 °F and lin e 2 baking sh eets wi th p archme nt p aper or nons tick mats. In a large b owl, whi sk toget her th e fl our , granu late d sugar , orange zest, bak ing pow der , baking so da, and sal t. U se a pastry b lender o r you r finger tips to cut in the col d bu tter unt il the mix ture resembl es coarse m eal. Ther e shoul d stil l be ch un ks of bu tter throug hout about the size o f peas .
In ano ther bowl , mix to gether the bu tter milk, so ur cream, an d egg . Then po ur the butt ermilk mi xture into the fl our mixture. Use a spat ula to mix u nti l the dough mostl y h olds togeth er . Turn the do ugh o nto a ligh tly flo ured wo rk surfac e and pa t the dough int o a disk abou t 1 ⁄ 2 inch t hick. Use a 2-in ch cut ter or a large kni fe to make ro und or squ are scone s, and plac e on yo ur baki ng shee ts, sp acing t hem eve nly . Brush the cream ov er the tops. Bake un til just gold en brown , 1 0 to 12 minu tes . Le t cool .
For the gla ze: In a bow l, m ix toge ther t he powd ered sugar , cream, an d oran ge zest wi th a fo rk. Dip th e coole d scone s in the g laz e, an d let it set co mpletel y befor e servin g, about 20 minu tes .
32
BISCUITS, SCONES, M UFFINS & QUICK BREADS
Blueb erries , in m y opin ion, are best when fo lded int o the sw eet, ligh t batter of a m uf fin. Th ese are e veryt hing yo u wan t i n a bl uebe rry m uf fin (or a loaf cake— see also m y recip e on p age 48 ! ): not too swe et an d perfe ct fo r b reakf ast o r de ssert. Or lu nch desser t—it ’s a thing .
MAKES 18 MUFFINS
2
1
⁄ 2 cups all-p urpose flo ur ⁄ 2 teaspoon s baking powder
2
1
1
⁄ 2 teaspoon baking s oda
1
⁄ 2 teaspoo n salt
1 ⁄ 2 cup unsa lted bu tter softe ned 1 1 ⁄ 4 cups granu lated su gar 2 eggs 2 teaspo ons van illa ext ract 1 cup butt ermilk 2 cups blu eberries 2 tablespoons coarse sugar
Preheat the ov en to 3 75°F and lin e 18 mu ffin cup s wit h paper liner s. In a bowl , wh isk toge ther t he fl our , baking po wder , baking so da, and sal t. I n a large b owl, beat to gether the bu tter and gran ul ated sugar un til flu ffy . Add th e eggs and van illa, and mix unt il well blended. Add th e fl our m ixture and but termil k in alte rnat ing addi tions , begi nning an d end ing wi th t he flo ur mixt ure, bea ting unt il well mixed bef ore addin g the nex t addi tion. Fold in the b lueb erries unt il they are even ly distrib ute d.
Scoop the batte r even ly int o the m uf fin cup s and sprin kle the tops wi th t he coarse su gar . Bake un til the tops ar e ligh t go lden br own, and a cak e teste r inserted in to the cen ter comes out clean , 20 to 25 minu tes . Coo l in the mu ffin pans befo re rem ovin g and s ervin g.
BLUEBE RRY MUF FINS

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