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Doughmakers Cookbook: 125 Recipes for Success in Baking and Business

Overview

Real-life sisters and kitchen magicians Bette LaPlante and Diane Cuvelier share their inspiring success story and a host of recipes for the most delicious baked goods ever! From making cookie sheets for a Boy Scout troop to running a multimillion-dollar business called Doughmakers Gourmet Bakeware, Bette and Diane now provide 125 delectable recipes from the Doughmakers' kitchen, including:

? Grandma Minnie's Banana Cake with whippedCream Frosting ? Winter Wonderland Bars ? Overnight cinnamon Rolls ? Lemon ...

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Overview

Real-life sisters and kitchen magicians Bette LaPlante and Diane Cuvelier share their inspiring success story and a host of recipes for the most delicious baked goods ever! From making cookie sheets for a Boy Scout troop to running a multimillion-dollar business called Doughmakers Gourmet Bakeware, Bette and Diane now provide 125 delectable recipes from the Doughmakers' kitchen, including:

• Grandma Minnie's Banana Cake with whippedCream Frosting • Winter Wonderland Bars • Overnight cinnamon Rolls • Lemon meringue Pie • Parmesan and Pecan Focaccia Bread • Grilled Chicken and Sun-Dried Tomato Pizza

Bette and Diane also recount their tireless efforts and hilarious travels as they built their company and offer helpful tips on how to start your own business with a heart. Every reader — whether a cook, aspiring entrepreneur, loving mom, or all of the above — will benefit from the delicious fruits of The Doughmakers Cookbook.

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Product Details

  • ISBN-13: 9780060745967
  • Publisher: HarperCollins Publishers
  • Publication date: 1/18/2005
  • Edition description: Reprint
  • Pages: 272
  • Product dimensions: 7.37 (w) x 9.12 (h) x 0.74 (d)

Meet the Author

Bette LaPlante and Diane Cuvelier are the founders of Doughmakers Gourmet Bakeware, a company that produces high-quality pizza, pie, cake, and muffin pans. The Doughmakers have been profiled in Women’s Day, People, Southern Living, Taste of Home, Gourmet, and many others. They live with their families in Terre Haute, Indiana.

Bette LaPlante and Diane Cuvelier are the founders of Doughmakers Gourmet Bakeware, a company that produces high-quality pizza, pie, cake, and muffin pans. The Doughmakers have been profiled in Women’s Day, People, Southern Living, Taste of Home, Gourmet, and many others. They live with their families in Terre Haute, Indiana.

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Read an Excerpt

The Doughmakers Cookbook

125 Recipes for Success in Baking and Business
By Laplante, Bette

ReganBooks

ISBN: 0060745967

Joyce's Texas Sheet Cake
(Texas Sheet Cake #2)

Makes About 20 Servings

Our own Joyce McClelland offers this recipe. It is so easy, it has become a favorite at our monthly employee birthday parties.

Ingredients

CAKE:
½ pound (2 sticks) margarine, softened
2 cups sugar
8 eggs
2 teaspoons vanilla extract
Two 16 ounce cans Hershey's
chocolate syrup
2 cups flour

ICING:
¾ cup milk
2 tablespoons margarine
3 cups sugar
2 cups semisweet chocolate chips
1 cup chopped walnuts

Instructions

Preheat the oven to 325°F. Grease a 13 x 18-inch sheet cake pan.

In a large bowl, cream together the margarine and sugar. Add the eggs and vanilla, and stir until blended. Add the chocolate syrup alternately with the flour, stirring until smooth after each addition.

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack. Frost the cake in the pan while still warm.

To make the icing: Heat the milk in a heavy saucepan over medium heat. Melt the margarine in the milk, add the sugar, and stir to dissolve. Adjust the heat tomedium-high for 30 seconds, until just boiling, then remove from the heat. Add the chocolate chips and beat by hand for 1 minute, until the chips are melted. Do not overbeat. Add the nuts, stir, and then frost the cake. Cut into 3-inch squares.

> Not only is it possible to freeze nuts, but it is actually the preferred way to keep them. Most nuts will last up to six months in the freezer in sealed containers.

Nancy's Cheese Straws

Makes About 65 Cheese Straws

Ingredients

6 ounces (1 ½ sticks) butter, melted
¾ pound extra sharp cheddar cheese, finely grated
¼ to ½ teaspoon cayenne pepper
¼ teaspoon medium ground black pepper (optional)
½ teaspoon salt
2 cups flour

Instructions

Preheat the oven to 350°F.

In a large bowl, pour the butter over the cheese while the butter is still hot. Mix the cheese and butter with a mixer until blended. Add the cayenne, black pepper, if desired, and salt. Add the flour, a little at a time, mixing well after each addition until a soft dough forms.

Spoon the dough into a cookie press or gun fitted with a tip that will make strips. Or load a pastry bag with a star-burst tip. Press the dough out onto an ungreased cookie sheet to form 2-inch strips.

Bake the cheese straws for 20 minutes, watching carefully, until lightly browned or a dark golden color. Cool on the baking sheet for a few minutes, then transfer to a wire rack. These can be stored for up to 1 week in an airtight container, or they may be frozen for a month.

> If at all possible, launch your product or service as the first in a new category. We were able to launch the first brand of "textured bakeware." That's much better than being a new brand in a crowded field. Continues...


Excerpted from The Doughmakers Cookbook by Laplante, Bette Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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First Chapter

The Doughmakers Cookbook
125 Recipes for Success in Baking and Business

Joyce's Texas Sheet Cake
(Texas Sheet Cake #2)

Makes About 20 Servings

Our own Joyce McClelland offers this recipe. It is so easy, it has become a favorite at our monthly employee birthday parties.

Ingredients

CAKE:
½ pound (2 sticks) margarine, softened
2 cups sugar
8 eggs
2 teaspoons vanilla extract
Two 16 ounce cans Hershey's
chocolate syrup
2 cups flour

ICING:
¾ cup milk
2 tablespoons margarine
3 cups sugar
2 cups semisweet chocolate chips
1 cup chopped walnuts

Instructions

Preheat the oven to 325°F. Grease a 13 x 18-inch sheet cake pan.

In a large bowl, cream together the margarine and sugar. Add the eggs and vanilla, and stir until blended. Add the chocolate syrup alternately with the flour, stirring until smooth after each addition.

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack. Frost the cake in the pan while still warm.

To make the icing: Heat the milk in a heavy saucepan over medium heat. Melt the margarine in the milk, add the sugar, and stir to dissolve. Adjust the heat to medium-high for 30 seconds, until just boiling, then remove from the heat. Add the chocolate chips and beat by hand for 1 minute, until the chips are melted. Do not overbeat. Add the nuts, stir, and then frost the cake. Cut into 3-inch squares.

> Not only is it possible to freeze nuts, but it is actually the preferred way to keep them. Most nuts will last up to six months in the freezer in sealed containers.


Nancy's Cheese Straws

Makes About 65 Cheese Straws

Ingredients

6 ounces (1 ½ sticks) butter, melted
¾ pound extra sharp cheddar cheese, finely grated
¼ to ½ teaspoon cayenne pepper
¼ teaspoon medium ground black pepper (optional)
½ teaspoon salt
2 cups flour

Instructions

Preheat the oven to 350°F.

In a large bowl, pour the butter over the cheese while the butter is still hot. Mix the cheese and butter with a mixer until blended. Add the cayenne, black pepper, if desired, and salt. Add the flour, a little at a time, mixing well after each addition until a soft dough forms.

Spoon the dough into a cookie press or gun fitted with a tip that will make strips. Or load a pastry bag with a star-burst tip. Press the dough out onto an ungreased cookie sheet to form 2-inch strips.

Bake the cheese straws for 20 minutes, watching carefully, until lightly browned or a dark golden color. Cool on the baking sheet for a few minutes, then transfer to a wire rack. These can be stored for up to 1 week in an airtight container, or they may be frozen for a month.

> If at all possible, launch your product or service as the first in a new category. We were able to launch the first brand of "textured bakeware." That's much better than being a new brand in a crowded field.

The Doughmakers Cookbook
125 Recipes for Success in Baking and Business. Copyright © by Bette LaPlante. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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