×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

My Most Favorite Dessert Company Cookbook: Delicious Pareve Baking Recipes
     

My Most Favorite Dessert Company Cookbook: Delicious Pareve Baking Recipes

4.0 1
by Doris Schechter
 

As all its loyal fans will tell you, there is only one place to go in New York City for great pareve desserts: Doris Schechter's My Most Favorite Dessert Company. For more than twenty years, Doris has provided her customers with delectable cakes, pies, tarts, cookies, and muffins — proving that dairy-free desserts can be delicious.

With this book, Doris

Overview

As all its loyal fans will tell you, there is only one place to go in New York City for great pareve desserts: Doris Schechter's My Most Favorite Dessert Company. For more than twenty years, Doris has provided her customers with delectable cakes, pies, tarts, cookies, and muffins — proving that dairy-free desserts can be delicious.

With this book, Doris shares the secrets of her renowned pareve baking, offering more than ninety recipes that can be made easily in any home kitchen. Forget the disappointing pareve cakes and cookies you may have endured in the past: these are rich, indulgent desserts worthy of even the most special celebrations. From an old-fashioned Apple Cake to a sophisticated Velvet Chocolate Cake to traditional holiday favorites (including an entire chapter on Passover baking), Doris provides recipes you'll love to bake, serve, and enjoy year after year. Illustrated with sixteen pages of lush color photos, My Most Favorite Dessert Company Cookbook will tantalize, tempt, and teach kosher bakers and sweets-lovers alike.

Editorial Reviews

Publishers Weekly
Born in Vienna, later arriving in the U.S. as a WWII refugee from Italy, Schechter was imbued with European baking traditions and determined to reproduce the flavors of her childhood when she opened her first New York bakery in 1982. The question was: could she, as a kosher cook, concoct pareve (made without milk) Linzer Cookies, Sacher Torte, Genoise with "Buttercream" and Hamantaschen without butter, cream, milk or sour cream? Her Continental specialties as well as her all-American Brownies, Carrot Cake and Lattice-Top Apple Pie fly off the shelves at her Manhattan bakery-cafe. What are her secrets for rich-tasting, nondairy loaf cakes, layer cakes, pies and tarts, cookies and Passover specialties? After much testing, she recommends unsalted kosher margarine (which makes a luscious chocolate mousse), vanilla soy milk (for a smooth and spicy Pumpkin Pie ) and powdered coffee "creamer" (in Strawberry Tea Bread and Rugelach). Pareve bakers should be delighted with the results, and Schechter's 90-plus recipes will also please vegans and the lactose intolerant. Instructions are clear and user-friendly, except for the more complicated cakes when one must search different chapters for the components of a recipe. With her creative reworking of many old favorites, Schechter does, indeed, prove that pareve baking can be "delicious and elegant." 16-page color insert not seen by PW. (Sept.) Copyright 2001 Cahners Business Information.

Product Details

ISBN-13:
9780060197865
Publisher:
HarperCollins Publishers
Publication date:
09/28/2001
Edition description:
1 ED
Pages:
256
Product dimensions:
7.37(w) x 9.12(h) x 0.95(d)

Read an Excerpt

Linzer Cookies

When I baked my first Viennese Linzertorte (page 85), I could not believe how beautiful it was. I feel exactly the same way about these Linzer cookies. They are like little jewels, with their ruby centers of raspberry preserves. You can also fill them with apricot jam, which is equally pretty. The almond dough is short, meaning it is rich, and it is sweet and melts in your mouth. These cookies are among my all-time favorites.

1 cup all-purpose flour

Large pinch of ground cinnamon

8 tablespoons (1 stick) unsalted margarine

1/4 cup granulated sugar

3/4 cup finely ground unblanched almonds

Raspberry preserves, with or without seeds

Confectioners' sugar, for dusting

1. In a bowl stir together the flour and cinnamon.

2. In the bowl of a standing electric mixer fitted with the paddle attachment, cream the margarine and the granulated sugar on medium speed until fluffy.

3. Gradually add the flour mixture and beat on low speed until the dough comes together in a ball. Add the ground almonds and beat until incorporated. Scrape down the sides of the bowl, shape the dough into a disk, and wrap it in plastic wrap. Refrigerate for several hours until firm enough to roll out.

4. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

5. On a lightly floured surface, roll out the dough 1/4 inch thick. With a 2 1/4-Inch fluted cookie cutter, cut outrounds and place them about 1 inch apart on the prepared baking sheet. Reroll the scraps and cut out more cookies. (When done, you should have about 24 cutouts in all.) Cut out the center of half the cookies, 12 of them, using the wide end of a 3/4-inch-wide pastry bag tip. They will be the "top" cookies. Discard the little bits of cutout dough.

6. Bake the cookies for about 12 minutes, or until fragrant and just set. Remove the baking sheet to a wire rack and let cool.

7. To assemble: Sprinkle the cutout (top) 12 cookies generously with confectioners' sugar and reserve. Place a level teaspoon of raspberry preserves on each of the bottom cookies. Place a sugared cutout on top. Store, in a single layer, in an airtight container for up to I week, if you are lucky enough to have them for that long.

Makes 1 dozen cookies


Velvet Chocolate Cake

Here is another of my signature desserts. Twenty-four ounces of chocolate make it intensely rich and delicious, almost more like candy than cake. Despite that, I am never surprised when guests ask for Just a "sliver" more. Recently I heard a funny anecdote: A woman confided to her good friend that the only reason she is able to sit through a family seder she goes to is that she knows she will be rewarded with a slice (or two) of this fabulous flourless chocolate cake!

1 1/2 pounds semisweet chocolate, chopped

15 tablespoons unsalted margarine, cut into chunks

1 1/2 tablespoons instant coffee

8 extra-large eggs, separated, the whites at room temperature

1 1/2 tablespoons granulated sugar

Confectioners' sugar for stenciling

1. Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-inch cake pan, 3 inches deep. Cut a round of parchment paper to fit the pan and line the pan with it.

2. In the top of a large double boiler set over hot water, melt the chocolate with the margarine and instant coffee, stirring, until smooth and glossy. Remove the top of the boiler and let the mixture cool slightly.

3. Stir in the egg yolks, 1 at a time, beating well after each addition.

4. In the bowl of a standing electric mixer fitted with the whisk attachment, beat the egg whites on high speed to soft peaks. Gradually add the granulated sugar and beat until the whites stand in stiff but not dry peaks.

5. With a rubber spatula, stir about one-quarter of the whites into the chocolate base to lighten it. Fold the remaining whites in gently but thoroughly, mixing until no streaks of beaten whites show.

6. Pour the batter into the pan. Place the cake pan in a larger baking pan and pour hot water to come halfway up the sides of the cake pan. Carefully transfer the pans to the oven and bake the cake for 35 to 40 minutes (the top of the cake in the center will just be set). Remove the baking pan from the oven, remove the cake pan from the water bath, and let it cool completely on a wire rack at room temperature. Transfer the cake in the pan to the refrigerator and chill overnight or until serving time.

7. Unmold the chilled cake, remove the paper liner, and invert the cake right side up. Do not try to unmold the cake before it is fully chilled or it will break. Place a decorative stencil on top of the cake and dust confectioners' sugar through a fine-meshed sieve over the top. Carefully remove the stencil.

8. Serve the cake in slices. Some people love it with fresh raspberries as a garnish. (The cake can also be served at room temperature, although it will be softer.) The cake keeps, covered with plastic wrap, in the refrigerator for up to 3 days.

Makes one 18-inch cake, 12 to 14 servings

My Most Favorite Dessert Company Cookbook. Copyright � by Doris Schechter. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Meet the Author

Doris Schechter was born in Vienna to Jewish parents. Forced to flee Austria for Italy, she and her family eventually settled in the United States. In 1982 she opened My Most Favorite Dessert Company in Great Neck, New York, and in 1986 moved the bakery to Manhattan, where it is now combined with a restaurant. Doris lives in New York City.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews

My Most Favorite Dessert Company Cookbook: Delicious Pareve Baking Recipes 4 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
When I first started baking as a hobby, this was one of the books that I checked out from my local library. I renewed the book so many times that I finally realized I should own it. All of the recipes are delicious, and the side notes are all very helpful too. Enjoy!!