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Science-driven American baking — cookies, pies, cakes with precision
Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
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Science-driven American baking — cookies, pies, cakes with precision
Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
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Heat oven to 350°F. 2. Fit pastry into a 9-inch pan, flute sides if desired. 3. In a large bowl whisk corn syrup, peanut butter and eggs till smooth. Whisk in sugar and vanilla. Stir in pecans and peanuts. Pour into the crust. 4. Bake at 350°F for 45-50 minutes till center is browned and set. Cool completely. Slice and serve.