Shopping List

Written By Sarah Truesdell

The shopping list is divided into two parts. Stuff you’ll need for Monday/Tuesday, and stuff for the last three days. I hope this makes is more manageable for you to shop.

Ingredients for Monday & Tuesday

  • Bread flour, 500g (18 oz)

  • All-purpose flour for dusting and rolling

  • Granulated sugar, 600g (22 oz)

  • Powdered sugar, 300g (11 oz)

  • Cream cheese, 16 oz (2 bricks Philadelphia, do not use "organic" or other "natural" cream cheese)

  • Sour cream, 32 oz

  • Heavy cream, 1 ½ cups, 

  • Whole milk, 1 ½ cups

  • Large eggs, 5

  • 3 lemons

  • Vanilla extract, ½ oz, 

  • Salt (prefer fine sea salt, but any kind is okay)

  • Graham cracker crumbs, 1 1/2 cups (from about 10 crackers)

  • Unsalted butter, 5 oz

  • Strawberries, fresh or frozen, 10 ounces

  • Instant yeast, 3 tsp (from 2 envelopes)

  • Light corn syrup, 2 tsp

  • Canola oil (for frying) 2 quarts

Equipment for Monday & Tuesday

8-inch by 2 1/2-inch springform pan

Large, deep pot or dutch oven for frying donuts

Deep pan that is at least 2 inches deep and two inches wider than your spring form pan. A roasting pan works great!

Long handled metal strainer, either the slotted spoon style or spider basket style

Large mixing bowl

Rolling pin

Electric mixer. A stand mixer is strongly preferred. We will be making a meringue which is time consuming with a hand mixer. A high-powered hand mixer can work.

Medium saucepan (at least 3 quarts)

Small saucepan (about 1 quart)

Rubber spatula

Whisk

Wooden spoon

2 large baking pans or cookie sheets

Cooling rack

Parchment paper (please have plenty, it will be used and was paper is not a substitute)

Aluminum foil, heavy duty grade. Preferable the 18inch wide kind.

Round cookie cutters, 3 inch and 1 inch diameters. Or you can get a donut cutter.

Baking spray

Pot holders

Ingredients for Wednesday - Friday

Large eggs, 9

Superfine sugar (sometimes called Baker’s sugar or caster sugar), 400g

Cornstarch, 2 tsp

White-wine vinegar, 2 tsp

Vanilla extract

Assorted berries or other ripe summer fruit, 1 pound

Raspberries, 10 oz, fresh or frozen

Heavy Cream, 18 oz

Instant yeast, 2 ¼ tsp from 1 envelope

Whole milk, ½ cup

Granulated Sugar, 700g

Bread flour, 420g, 1 lbs

Unsalted butter, 11oz

Hazelnuts, 10 oz (for a babka filling, feel free to substitute or omit

Vegetable oil, 90g

Cocoa powder, ¼ cup

Semi-sweet chocolate, chopped or chips, 1 cup

Ricotta Cheese, 1 cup

Basil pesto, ½ cup

Parmesan cheese, 2 oz, finely grated

Sun dried tomatoes packed in oil, one 7-oz jar

Baking soda, 2 tsp

Honey, ¼ cup

All-purpose flour, 500 gram/1 pound plus more for rolling

Sour cream, 24 ounces

Mascarpone cheese, 8 ounces

Equipment for Wednesday-Friday

8 inch stainless steel or aluminum bowl that is at least 3 inches deep. Needs to hold 4 cups (1 to 1 1/2 quarts). If you already have a mixing bowl that is 8 inches in diameter and is oven safe, use that. Otherwise, you can buy this hemisphere pan or a mixing bowl like this one.

Two 9x5 or 8x4 loaf pans. The disposable aluminum kind from the grocery store are fine!

Fine mesh sieve

Large mixing bowls (one that is metal or glass and can fit on top of one of your sauce pans or small pots)

Two baking sheets

Knife for chopping

Cutting board

Bench scraper (super helpful)

Electric mixer, stand strongly preferred.

Whisk

Rubber spatula

Parchment paper (very important!)

Aluminum foil

Rolling pin

Baking spray

Pot holders

Pastry brush

Sarah Truesdell
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