Magnolia Bakery Cookbook: Old Fashioned Recipes from New York's Sweetest Bakery

Read an Excerpt

Introduction

In an age of microwave, quick-and-easy, freeze and defrost, the Magnolia Bakery takes us back to a time when we simply did everything the old-fashioned way: using the best and freshest ingredients, mixing them with lots of love, and taking the time to produce delicious homemade treats. Customers often request to lick the bowl as we prepare our desserts in our open-kitchen format. Some call and ask which muffins have just come out of the oven and are still warm.

As two women passionate for the culinary and homemaking arts, we opened the Magnolia Bakery in 1996. Allysa and I wanted to express our desires and creativity through a business that emphasizes a slow-paced, wholesome way of life reminiscent of 1950s America.

The Magnolia Bakery came into being over a brunch conversation during which we expressed for the umpteenth time our mutual frustration with our jobs and lifestyles. We finally decided that something would be done about it and opened up a wholesale baking business in early 1996. We soon received very positive feedback from our customers. When a retail space became available in our favorite neighborhood, the western part of New York City's Greenwich Village, we grabbed the opportunity. The West Village seemed ideal. It is low-key and family oriented, a place where we can do what we love where we love it. Over the course of two months and with the help of an adept construction crew, we transformed an empty shell into a warm, cozy kitchen that feels "just like Mom's." We scoured the flea markets and vintage stores to buy just the right furniture, decorations, and lighting fixtures to create an inviting atmosphere. Most people who walk in say they feel as if they have gone back in time to "Mom's" or "Grandma's" kitchen, with butter, fresh eggs, and other natural ingredients in abundance, just lying about and waiting to go into the mixers.

In the three years we have been in business, our popularity has grown tremendously. With only word of mouth for advertising, people from all over Manhattan, the outer boroughs, the suburbs, and even as far away as Iowa order our desserts. There is usually a long line out the door at night and on the weekends, as people buzz around our store like bees in a hive, scooping up the last of our sweet creations. Many people in the arts are drawn to the Village and the Magnolia Bakery. Actors, supermodels, musicians, and other celebrities often hang out at the bakery, making it one of the hottest spots on Bleecker Street. But famous or not, all our customers feel a welcome sense of being home at Magnolia.

While the business itself is fast paced and hectic at times, our original aim and values remain the same — natural, fresh ingredients, carefully crafted with goodness and love. In a world filled with stress, deadlines, and overwhelming demands, it is comforting to hear customers come in and sigh, "Gosh, you make me so happy!"

Copyright © 1999 by Jennifer Appel and Allysa Torey

From Section One: Muffins, Buns, and Quick Breads

Corn Muffins

In pursuit of the perfect corn muffin, we think we've got the right proportion of ingredients that create a light, moist, and not-too-sweet version of this traditional breakfast favorite. Maybe that's why customers call them the best corn muffins in town!

1 1/4 cups yellow cornmeal

1 1/4 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon salt

2 large eggs, lightly beaten

1 1/2 cups milk

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly

Makes 9 muffins

Preheat oven to 350 degrees.

Grease well 9 cups of a 12-cup muffin tin.

In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix. The batter may be lumpy.

Fill the muffin cups about three-quarters full. Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached. Do not overbake.

Copyright © 1999 by Jennifer Appel and Allysa Torey

From Section Four: Layer Cakes

Coconut Layer Cake

Allysa has had this recipe in her cookbook for years. It's originally from a woman named Kathy who lives in the Midwest. It's a wonderful cake and has become one of the all-time favorites among customers at the Magnolia Bakery. Kathy, we don't know you, but thanks a lot!

This cake is best served the day it is filled and frosted.

Cake

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup milk

1 teaspoon vanilla extract

Filling

3/4 cup milk

1/2 cup sugar

2 tablespoons all-purpose flour

1 seven-ounce package sweetened, shredded coconut

1 teaspoon vanilla extract

Frosting:

3 egg whites

1 1/2 teaspoons vanilla extract

1/2 cup cold water

1 1/2 cups sugar

1/4 plus 1/8 teaspoon cream of tartar

Garnish

Sweetened, shredded-coconut

Makes 1 three-layer 9-inch cake

Preheat oven to 350 degrees.

Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide the batter among the cake pans. Bake for 20­25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

To make the filling: In a medium-size saucepan, whisk the milk with the sugar and the flour until thoroughly combined. Cook and stir constantly over medium-high heat (about 5 minutes) until thickened and bubbly. Remove from heat and add the coconut. Stir in the vanilla extract. Cover and cool to room temperature.

When cake has cooled, spread half the filling between the first two layers of cake, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed.

To make the frosting: In an electric mixer bowl, combine the egg whites and the vanilla extract and set aside. In a medium-size saucepan over high heat, combine the water with the sugar and the cream of tartar. As mixture begins to bubble at edges, stir once to make sure the sugar is dissolved completely, then let come to a rolling boil (about 2-3 minutes) and remove immediately from heat.

Now, in a medium-size bowl, on the medium-high speed of an electric mixer, beat the egg whites and the vanilla extract with the whisk attachment until foamy, about 1 minute.

Without turning off mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating constantly, on medium-high speed, for about 5 minutes or until stiff peaks form but frosting is still creamy. Frost top and sides of cake immediately.

Generously sprinkle top with shredded coconut.

Copyright © 1999 by Jennifer Appel and Allysa Torey

From Section Nine: Icebox Desserts

Chocolate Wafer Icebox Cake

This dessert is a variation of the traditional Nabisco chocolate wafer refrigerator log. At Allysa's house it was always made round and then sliced like a regular layer cake — probably because it was much easier for children to assemble this way.

4 cups heavy cream

3 tablespoons sugar

1 tablespoon plus 1 teaspoon vanilla extract

1 1/2 packages (13 1/2 ounces) Nabisco chocolate wafer cookies

Makes one 8-inch cake

In a large bowl, whip the heavy cream with the sugar and the vanilla extract until soft peaks form, being careful not to overwhip. To assemble the cake: On a flat plate at least 9 inches in diameter, arrange seven wafers, with one wafer in the center and the remaining six surrounding it. Scoop about 1 cup of the whipped cream onto the wafers and gently spread the cream in a thin layer to completely cover the cookies.

Continue to layer the wafers and the cream, making sure to end with a whipped cream layer on top. Refrigerate for at least 5 hours, or overnight, before cutting and serving.

Copyright © 1999 by Jennifer Appel and Allysa Torey