All That New Stuff

 Many home chefs around the globe probably received a lot of fun kitchen stuff yesterday. Yes, you're excited but take it slow. There's a lot to take in and and much as you want to make everything in that accompanying recipe book, don't . Take it easy. Start small.

One of the most popular kitchen items gives is the air fryer. It is a must have in any home, alleviating all the trouble of using your conventional oven. As much as you want try to cook everything in it , go easy these first couple of uses. Some home chefs may become frustrated trying to adjust a food's cooking time and temperature. The best bet is if the instructions say "Cook at 450 degrees" set the air fryer at 400 degrees F. It's basically  a convection oven so the food will be crisp and well cooked  thanks to the hot air circulating around it. Another trick is taking the cooking time and halving it. If the package says cook for fifteen minutes ,halve that to seven or eight minutes. Check the food, turning it over so its' completely browned and then cook for  a lesser time, like three or four minutes at a lesser temperature. Think 350 to 370 degrees F. Another Christmas gift is the Instapot. Many home chefs are probably beyond thrilled at this new "toy". Keep in mind that your dishes will not be instant. (that's what microwaves are for). They will take some time to cook. An important must not is don't place it on your stove top. It's for counter use only!! Please keep it away from external heat sources. Remember to also include the sealing ring otherwise you will have a ruined meal. It is key in pressure cooking.

Many bakers love what they've received for Christmas. I'm sure many have unwrapped cookie presses. These produce beautiful professional looking cookies, worthy of any bakery. However it takes a lot of practice and the right dough. You have to use the spritz dough, a mix of sugar, egg  butter and flour and then roll it into logs. The logs are then chilled in the fridge and inserted into the gun or tube of the press. That's the easy part. it takes practice and patience, trite as that sounds.If the dough is too warm, it sticks to the tube and also produces blobs  - not defined shapes as its' extruded through the tube. Try it out with one or two shapes is another good idea. The dough wields two or three big batches which can also be tiring to make. Another gift that many bakers probably have received is a cake decorating kit. There are probably visions of creating fancily frosted cakes and cupcakes. Again, go easy with this. Those rosettes aren't always simple to make. Even something as basic as leaves can be exasperating especially on the first few tries. Start with small fleurettes that can be piped on the edge of the cake. As for cupcakes, don't go fancy. Just do  squiggle and then work your way up to more elaborate flowers and shapes.

Those kitchen Christmas gifts are beckoning their new owners. Go easy. Yes, be enthusiastic, but proceed with care. Learn first and get used to this fun new present.

The Perfect Pie Book

Spring brings all sorts of occasions to bake. There are graduations, showers, family get togethers and the first of barbecues. All of these deserve some good old fashioned fresh form the oven treats. Luckily there is a great new pie book to inspire . This gem has homey old fashioned pies to sophisticated frozen ones. There are also a few bonus muffins and cookie recipes thrown in as well as a salute to Scandinavian sweets.

The amazing book is called The Norske Nook of Pies And Other Recipes( University of Wisconsin Press) and it was written by Jerry Bechard and Cindee Borton-Parker.. Mr Bechard is the owner of this Midwest landmark while Ms Borton-Parker is the regional manager for the chain of Norske Nooks that dot the area. The restaurant on its' own is internationally famous with fans from all over the world visiting the Norske Nooks  for their homestyle meals  and homemade pies. Mr. Bechard bought the restaurant from Helen Meyhe,      a hardworking farm house wife who was talented and dedicated in giving locals delicious meals and desserts. Mr. Bechard bought the Norske Nook from her, keeping all of her recipes, especially the famed pie ones. from there it was an explosion of more Norske Nooks, so named to reflect   the area's heavy Scandinavian heritage.The first was and still in Osseo, Wisconsin, in the western part of the state.it was here that Mrs. Meyhre and later Mr. Bechard created a dazzling array  of  pies. There are traditional fruit ones  to decadent ice cream pies to creamy custard ones. The cookbooks also has a section on the restaurant's cookies,tortes and muffins along with mouth watering Norwegian and Swedish sweets.

This is really is the best pie cookbook out there. Novice home bakers will appreciate the chapter on crusts, from the very basic Crisco one to the more sophisticated nut torte crust (actually very easy to make)There's also  chapters on homemade puddings and toppings like lingonberry and praline. There are recipes for single crust and double crust pies, as well as for incredibly luscious meringue topped ones..These are not just reserved for lemon, there is coconut meringue and rhubarb cream along with sour cream raisin. The frozen pie recipes are drool worthy, like the cookies and cream one and the Northwoods Root Beer Float Pie. This last is made with root beer syrup and  vanilla pudding, perfect for ending a barbecue. Mr. Bechard and Ms. Borton-Parker also include a chapter on tortes,These are thin crusted pie variations with fillings from chocolate to rhubarb and elegant    for bridal   and baby showers.The Norske Nook is also known for cookies and muffins and they're included   here as well.One section that is novel and worth mentioning is the salute to Scandinavian treats. The area was heavily populated by Norwegian and Swedish immigrants in the mid 1800's and the influence is still strong there today, Home bakers can try the impossibly delicate Swedish rosettes which are fried rather than baked.The book's only savory dish , lefses or potato pancakes is also mentioned.along with oatmeal bread . Home chefs can also try the homey,spiced Rommegrot Norwegian pudding or the crispy   kumkakas and Scandiavian Sankakkals.

Buy The Norske Nook Book of Pies and Other Recipes to make delicious desserts for the many Spring gatherings.Any recipe is perfect for a graduation party  or bridal shower or even a family barbecue.. Try them along with the many other recipes for cookies, muffins and Scandinavian treats . Then enjoy what Norske Nook lovers have enjoyed for years!