250 Treasured Country Desserts: Mouthwatering, Time-honored, by Andrea Chesman, Fran Raboff PDF

Baking

By Andrea Chesman, Fran Raboff

ISBN-10: 1603421521

ISBN-13: 9781603421522

As comforting and beautiful as a favourite armchair or a comfy gown, warm-from-the-oven vintage cakes make every body believe reliable. listed here are greater than 250 mouth-watering recipes that each domestic baker will depend upon while a home made dessert is needed. regardless of the party may be, the correct deal with is defined with transparent directions which are effortless to persist with and assured to yield scrumptious results.

These are the truffles that youngsters request for his or her birthdays, the whoopee pies and blondies which are the 1st issues to head at bake revenues, the shortcake that celebrates strawberry season, and the pies and cobblers that accompany the apple harvest. while a chum who's in poor health with the flu wishes cheering, a dense, not-too-sweet gingerbread lifts the spirits. tough week at paintings? Creamy, raisiny rice pudding soothes jangled nerves. And while a baby goes via an I-hate-cake section, shock her with a frozen chocolate mint ice cream cake.

With forty cookie creations, forty two beautiful pies, 36 fruity crisps and cobblers, and puddings, meringues, squares, slumps, bombs, and buckles galore, the probabilities for candy delight are never-ending. Bakers also will locate just-right recipes for the crusts, frostings, toppings, and accompaniments that upload rather a lot to dessert classics. Little-known meals anecdotes and historic tidbits drawn from 3 centuries of cookery books around out this addictive dessert assortment. It's simply the object for each baker.

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Extra resources for 250 Treasured Country Desserts: Mouthwatering, Time-honored, Tried & True, Soul-satisfying, Handed-down Sweet Comforts

Sample text

Pack the dough into a cookie press fitted with a decorative plate. Press the dough onto ungreased baking sheets, 1 inch apart. Decorate with the assorted garnishes. 5. Bake for 10 minutes, until the edges of the cookies are lightly browned. 6. Transfer the cookies to wire racks to cool completely. Baker’s Tip t If you don’t have a cookie press, you can still make these cookies. Shape the dough into 1-inch balls. Flatten each ball with a glass that has been dipped in granulated sugar or make a crisscross design on the cookies by pressing down with a fork.

Let the cookies cool on the baking sheet for at least 5 minutes before removing them to finish cooling on wire racks. Cookies 16 Snickerdoodles L ike many American cookies, these are probably the invention of the Pennsylvania Dutch. We’re not sure what the name conjures up (it’s probably a nonsense word), but snickerdoodles emerge from the oven as round little pillows delicately flavored with a cinnamon-and-sugar coating. Makes about 60 cookies 2¾ 1 1 ½ ¼ 11⁄3 1 cup (2 sticks) butter or vegetable shortening, at room temperature 2 large eggs 1 teaspoon vanilla extract 1 tablespoon ground cinnamon cups unbleached all-purpose flour teaspoon baking soda teaspoon cream of tartar teaspoon salt teaspoon freshly grated nutmeg cups plus 3 tablespoons sugar 1.

Preheat the oven to 350°F. Line three baking sheets with parchment paper. 6. Using a small, trigger-style ice cream scoop or a tablespoon, form the cookie dough into walnut-size balls and roll in the granulated sugar. Place about 2 inches apart on the baking sheets. Firmly press one almond into the center of each cookie. 7. Bake, one sheet at a time, for 12 to 14 minutes, until the tops of the cookies appear dry. 8. Transfer the parchment paper to racks and cool the cookies before removing them from the paper.

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250 Treasured Country Desserts: Mouthwatering, Time-honored, Tried & True, Soul-satisfying, Handed-down Sweet Comforts by Andrea Chesman, Fran Raboff


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