LiveWorld Transcripts

William Morrow Books presents

Dede Wilson
Author of "Bake It To The Limit"

October 06, 1999

Dede Wilson chats about her book, “Bake It To The Limit” and shares her favorite holiday dessert ideas and baking tips.

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Foodcourt: Welcome to Foodcourt! William Morrow Books and The Talk City Network are Proud to present our special guest, Dede Wilson, author of "Bake It To The Limit," a full-color photographic cookbook that includes rich and decadent desserts that anyone can make. Please welcome Dede Wilson! Thanks for being with us today.

Dede Wilson: Well, thanks for having me! I love participating in forums with other avid bakers, and look forward to fielding any questions.

Tina: Have desserts really changed since society has gotten more health-conscious, or is it just that different ones are in vogue now?

Dede Wilson: That's a good question. I think that in general some desserts have been lightened. If you compare recipes from the 50's, let's say, recipes now will often have less sugar, as well as less fat. But, there is always a strong interest in classic desserts. Pound cakes, strawberry shortcake, a real American chocolate brownie are examples that I think will never go out of style.

Sally4: I'm not a baker but would like to be one. What are some simple desserts that I should start with?

Dede Wilson: I think that a good chocolate chip cookie is a great way to start, whether you are an adult or a child that's interested in learning how to bake. They are fairly foolproof. If you overbake them a little, which I think is the most common mistake, you just end up with a slightly crunchier cookie, but it will still be delicious. If you like chewy, chocolate chip cookies, it's even easier. The technique in my book for all the chocolate chip cookies starts with melted butter. You don't need a mixer. It's made in one bowl, and it's very quick to make up. For general tips, I'd suggest using top quality ingredients such as real vanilla, opposed to artificial, and a good quality chocolate chip. And, buy a roll of parchment paper and use that on your cookie sheets. I'm sure your results will be great.

Lizzy: Do you have a dessert that I could make a day ahead and still make a big impression at a dinner party?

Dede Wilson: There are several recipes in the book that would qualify. For something fruity, I would suggest the Three Berry Mascarpone Gratin, which is very easy. You are simply putting fruit in a dish, covering with a layer of sweetened mascarpone. It can be wrapped in plastic and put in the refrigerator overnight. Then, at the last minute, you sprinkle brown sugar on top and caramelize it under the broiler or with a propane torch. For something chocolatey and seasonal, there is a Chocolate-Banana Pecan Pie. The filling can be made even a week ahead, and refrigerated. The crust can be made a day ahead, rolled out in the pan, and placed back in the fridge. A couple of hours before the dinner party, you can fill the crust and bake it. Make-ahead tips are placed at the appropriate places within the recipes in the book.

Dellia: I want to make crème brulee, but I'm a little afraid of burning the sugar topping with a torch. Is there another way to do it?

Dede Wilson: You can do it under the broiler. There are a few things to look out for. When bruleeing under a broiler, you risk melting the creme itself, because of the surrounding heat. So, following the tip in the book, you would place the ramekin in a larger pan filled with ice. This will keep the creme cold while the brown sugar is exposed to the broiler heat. And, of course, with a broiler, you can regulate the height of the rack so that it's not too close to the broiler. A strong but even heat from the broiler is definitely better than a too-close hot blast.

Dellia: Uh, what's a "ramekin"?

Dede Wilson: Creme brulee are typically made in one of two types of dishes. Both have to be ovenproof. One would be a half-cup, typically white, ceramic dish, usually with straight sides. Another choice would be a similar dish that's approximately 4 inches in diameter, and very shallow. Both will hold the same amount of creme, with the latter giving you more surface area for more crunchy caramelized sugar. Either of these dishes can be called a ramekin. Just make sure the dishes that you are using are heat proof.

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