In some ways, it’s not Rose’s recipes that have influenced me the most. It’s her ideas.
Like “weigh everything.” That has really made a difference in my baking. And the idea that you can drain the juices from macerated or thawed fruit, then reduce the juices separately. What a difference that has made to my fruit pies, jams, and even marmelades!
But as far as recipes, I use the Cream Cheese pie crust a lot. My husband just loves it, although every now and then he wants a “plain” crust.
The recipe that most “blew my mind,” though, was tasting a home-made buttercream icing. (I made Coffee Neoclassic Buttercream.) Before that, I thought I didn’t like frosting at all. Hah! You should have seen me with this stuff!
(Yes, I knew I liked ganache—but that’s basically chocolate and cream. What’s not to like?)