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Also has tabbed chapter dividers, each with a full-page ...
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Also has tabbed chapter dividers, each with a full-page photo and an index for the chapter, preparation time and nutritional information given for each recipe, more than 270 full-color photos of eye-pleasing, prepared foods, and a ring-bound cover to lie flat for easy use.
Includes chapters on baking reliables: Cakes, Pies and Tarts, Yeast Breads, Quick Breads, and Cookies. Also includes specialty chapters such as Baking with Kids, Holiday Classics, Spectacular Desserts, and Old-Fashioned Desserts, to meet the needs of a variety of readers.
|Pies and Tarts||45|
|Pastries and Crackers||87|
|Brownies and Bars||217|
|Muffins, Biscuits, and Scones||323|
|Baking With Kids||383|
Prep: 1hour Rise: 1 1/3 hours
Bake: 15 minutes Makes: 8 servings Oven 350°
From Russia with love-these sweet and light glazed desserts make for a glowing finale to a holiday meal
1. In a large bowl stir together 1 1/2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, the 1 tablespoon sugar, and salt just until warm (120° to 130°).
2. Add milk mixture to flour mixture. Add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in the remaining flour. (The batter will be soft and sticky.) Cut butter into small pieces; place atop batter. Cover; let rise in a warm place until double (about 1 hour).
3. Grease twelve 1/2-cup baba molds, twelve 2 1/2-inch muffin cups, or 8 popover pan cups. Set aside.
4. Stir butter, raisins, and orange peel into the batter. Divide the batter among molds or cups, filling each 1/2 to 2/3 full. Cover and let rise in a warm place for 20 to 30 minutes or until batter fills molds or cups. (Or, cover and refrigerate overnight. Let stand at room temperature for 20 minutes before baking.)
5. Bake in a 350° oven for 15 to 20 minutes or untilgolden. Meanwhile, place wire racks over waxed paper. Remove babas from molds or cups onto racks. Cool on wire racks.
6. For the rum syrup, in a heavy small saucepan stir together the 11/2 cups water and the 3/4 cup sugar. Cook and stir over medium heat until the sugar is dissolved. Bring to boiling. Boil, uncovered, without stirring, for 5 minutes. Remove from heat; cool slightly. Stir in the rum.
7. Using the tines of a large fork, prick babas all over. Dip babas, top side down, into the rum syrup 2 or 3 times or until moistened. Return to rack. Spoon any remaining syrup over babas.
8. For glaze, if necessary, snip any large pieces of apricot in the preserves. In a small saucepan combine the preserves and the 1 tablespoon water. Heat and stir over low heat until preserves are melted. Brush the glaze onto the babas.
9. If desired, for cream sauce, in a small mixing bowl stir together whipping cream and sour cream. To serve, spoon cream sauce onto 8 or 12 dessert plates. Place a baba on each plate.
Nutrition Facts per baba baked in a baba mold or muffin pan: 291 cal., 10 g total fat (7 g sat. fat), 103 mg chol., 206 mg sodium, 44 g carbo., 1 g fiber, 5 g pro. Daily Values: 13% vit. A, 1% vit. C, 2%calcium, 9% iron
Prep: 20 minutes (plus 2 hours soak time)
Steam: 11/2 hours Cool: 15 minutes
Makes: 18 servings
Author Charles Dickens made this English holiday dessert world famous, and its appeal has endured since "A Christmas Carol" was written in the 19th century.
2. Grease and flour a 12-cup fluted tube mold or pan; set aside. Stir together flour, cinnamon, baking soda, salt, ginger, and nutmeg; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in brown sugar until well combined. Add eggs, one at a time, beating on low speed just until combined (do not overbeat). Add flour mixture alternately with milk, beating on low speed after each addition just until combined. Stir in prune mixture.
4. Spread batter into prepared mold. Lightly grease a square of foil; cover mold with foil, greased side down. Press foil tightly against the rim of mold. Place mold on a rack in a deep kettle containing 1 inch of simmering water. Cover kettle; steam pudding over low heat for 1 1/2 to 2 hours or until a toothpick inserted near center comes out clean, adding additional boiling water to kettle if necessary. Remove from kettle. Remove foil. Cool 15 minutes. Carefully invert; remove pudding from mold. Cool slightly on wire rack. If desired, serve warm with Hard Sauce.
Make-ahead directions: Cool completely and wrap in 100-percent cotton cheesecloth moistened with additional brandy or orange juice. Wrap tightly with foil and store in refrigerator for up to 2 weeks. To reheat, unwrap pudding and remove cheesecloth; return pudding to the mold or pan. Cover tightly with foil; place on a rack in kettle containing 1 inch of simmering water. Cover kettle; steam over low heat for 30 to 40 minutes or until heated through.
Nutrition facts per serving: 290 cal., 10 g total fat (4 g sat. fat), 50 mg chol., 171 mg sodium, 44 g carbo., 2 g fiber, 5 g pro. Daily Values: 10% vit. A, 2% vit. C, 4% calcium, 12% iron
Hard Sauce: Beat together 3/4 cup butter and 1 1/4 cups sifted powdered sugar until fluffy. Beat in 3 tablespoons brandy, rum, or orange juice and 1/2 teaspoon vanilla. Store, covered, in refrigerator for up to 2 weeks. Let stand at room temperature for 30 minutes before serving. Makes 11/4 cups.
WHITE CHRISTMAS CAKE
Prep: 30 minutes Bake: 25 minutes
Cool: 1 hour Makes: 16 servings
1. Grease and lightly flour three 9x11/2-inch round baking pans; set aside. Bring butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar; stir until melted. Stir in buttermilk, eggs, and rum extract; set aside. Combine 1/2 cup of the flour and the chopped pecans; set aside.
2. In an extra-large mixing bowl combine the remaining flour, the sugar, the 1/2 cup coconut, baking soda, and baking powder. Stir in butter mixture. Fold in flour-pecan mixture. Divide evenly into prepared pans. Bake in a 350° oven 25 to 30 minutes or until toothpick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks.
3. To assemble, place a cake layer on a platter. Spread top with 1/2 cup frosting. Repeat with another cake layer and 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, garnish with toasted coconut and pecan halves.
White Chocolate Frosting: Melt 4 ounces chopped white baking bar. Cool 10 minutes. In a large mixing bowl beat 1/2 cup butter, softened, and one 8-ounce package and one 3-ounce package cream cheese, softened, with an electric mixer until combined. Beat in melted baking bar. Gradually add 6 cups sifted powdered sugar, beating until smooth.
Nutrition Facts per serving: 776 cal., 41 g total fat (23 g sat. fat), 137 mg chol., 477 mg sodium, 98 g carbo., 1 g fiber, 8 g pro. Daily Values: 39% vit. A, 0 % vit. C, 9% calcium, 12% iron
Posted August 8, 2006
TABLE OF CONTENTS: -Introduction -Baking Basics -Old Fashioned Desserts -Pies and Tarts -Pastries and Crackers -Cakes -Cheesecakes -Cookies -Brownies and Bars -Spectacular Desserts -Holiday Classics -Quick Breads -Muffins, Biscuits and Scones -Yeast Breads -Baking With Kids -Index -Metric Equivalents---- This is a spiral bound cookbook. It's got lots of small color photos throughout. This book is worth so much more than it's cost and weighs over 2 pounds! I've made many recipes from it, including one today, and will continue to do so. Please don't hesitate to buy this if baking is what you love to do.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.