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Whether dessert is your life or just an occasional obsession, this ebullient baker's IACP Award-winning cookbook promises to enrich your relationship with sweets. Here are the hands-down temptingest--and surprisingly easy-to-make--cakes, cookies, pies, puddings, and custards ever assembled. Rosie's Famous Sour Cream Layers, The Queen Raspberry, Soho Globs, Gingersnappers, Nectarine Synergy, Chocolate Mousse Pie in a ...
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Whether dessert is your life or just an occasional obsession, this ebullient baker's IACP Award-winning cookbook promises to enrich your relationship with sweets. Here are the hands-down temptingest--and surprisingly easy-to-make--cakes, cookies, pies, puddings, and custards ever assembled. Rosie's Famous Sour Cream Layers, The Queen Raspberry, Soho Globs, Gingersnappers, Nectarine Synergy, Chocolate Mousse Pie in a Toasted Pecan Crust, Sunken Kisses, Daddy's Oedipal Chocolate Pudding, Peaches 'n' Cream Custard. And of course, The Brownie.
A thick, creamy filling for layer cakes and tarts, this is also delicious spooned over a bowl of fresh berries.
10 tablespoons milk
3/4 cup heavy (whipping) cream
6 tablespoons sugar
2 tablespoons cornstarch
1 large egg yolk
1 teaspoon vanilla extract
1. Scald 4 tablespoons of the milk, the cream, and the sugar in a medium-size saucepan over medium-low heat.
2. Dissolve the cornstarch in the remaining 6 tablespoons milk.
3. Add the egg yolk to the cornstarch mixture and stir it rapidly with a fork or whisk. Add this mixture and whisk over medium-low heat constantly until it thickens, 1 1/2 to 2 minutes, and then for 30 seconds more.
4. Remove the custard from the heat, stir in the vanilla, and pour it into a ceramic or plastic bowl. Allow it to cool for 10 minutes, stirring it gently several times.
5. Put a piece of plastic wrap that has been punctured several times directly over the surface of the custard and refrigerate until completely chilled overnight.
Makes 1 1/4 cups, enough to fill a four-layer cake
If you like pecan pie, you'll love this portable version: a crunchy, buttery crust with a gooey nut topping.
1 1/4 cups all-purpose flour
1/2 cup plus 2 tablespoons confectioner's sugar
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 10 pieces
1 egg white for glazing
1/2 cup (lightly packed) light brown sugar
1/2 cup granulated sugar
10 tablespoons dark corn syrup
2 large eggs, at room temperature
1/4 teaspoon vanilla extract
Pinch of salt
3 tablespoons unsalted butter, melted
1 1/2 cups chopped pecans
1. Preheat the oven to 350 F. Lightly grease a 9-inch square pan with butter or vegetable oil.
2. For the base, process the flour and confectioner's sugar in a food processor for several seconds. Add the butter and process until the dough comes together, 20 to 30 seconds.
3. Pat the dough gently over the bottom of the prepared pan and push it 1/2 inch up the sides with your thumb. Glaze it with the egg white: Pour the egg white on the dough and tip the pan from side to side to spread the white over the surface. Pour off the excess.
4. Bake the base on the center oven rack until lightly golden, about 30 minutes. Place the base in the refrigerator for 15 minutes to cool completely. Keep the oven on.
5. Meanwhile prepare the topping: Gently whisk together both sugars, the corn syrup, eggs, vanilla, and salt in a medium-size bowl until blended.
6. Stir in the melted butter, then the nuts. Pour the topping evenly over the base.
7. Bake the bars until the topping is set and forms a crust, about 50 minutes.
8. Allow the bars to cool for 15 minutes on a rack, then run a sharp knife around the sides of the pan. Cool the bars completely and cut into squares. A cleaver or very firm knife works best.
Makes 16 bars
Common Sense Baking
How to stock your pantry and your equipment shelves for first-rate baking.
Piece of Cake
Make the very best layer and bundt cakes, sponge cakes and jelly-rolls. Complete batter and frosting information, plus Rosie's Famous Chocolate Sour-Cream Cake Layers, Velvet Underground Cake, Cold Fudge Sundae Cake, Snow Queen Cake, Pineapple Upside-Down Cake, Bittersweet Orange Cake with a Lemon Glaze, and Poppy-Seed Pound Cake (to name a few).
Drop cookies, cakelike cookies, rolled cookies, filled cookies -- choose from an array of fabulous favorites.
Chocolate Chip Cookies, Soho Globs, Peanut Butter Cookies, Sunken Kisses, Crispy Orange-Oatmeal Wafers, Maya Pies, Pecan Crunchies, Very Short Shortbread, and more.
All the best brownies and other bars, including Rosie's Award-Winning Brownies, Chocolate Orgasms, Boom Booms, Congo Bars, Orange Birthday Cake Bars, Cherry Cheesecake Bars, Walnut Dream Bars, Rhubarb Bars, Jam Sandwiches, and Dutch Butter Bars.
Plus Tarts and Baked Fruit Desserts
Tips to help take the anxiety out of pie-crust making, plus favorites like an All-American Apple Pie, Sour Cherry Tart, Blueberry-Plum Crumb Pie, Nectarine Synergy, Lemon-Raisin Pie, Pecan Pie, Chocolate-Bourbon Pecan Pie, Deep-Dish Pumpkin Pie, Florida Lime Pie, Banana Custard Pie, and Crucheon's Fudge Pie.
The Old Smoothies
Stove-top puddings, creamy custards, and mousses, including Daddy's Oedipal Chocolate Pudding, Butterscotch Pudding, Creamy Stove-Top Rice Pudding, Peaches 'n' Cream Custard, Truffle Souffle, Chocolate Bread Pudding, Apple Bread Pudding with Vanilla Sauce, and Noodle Kugel.
Posted October 25, 2006
This book was recommended to me, since I love to bake. I bought it, and was not disappointed. The recipes are varied, and you can't browse through them without finding lots you want to try. The recipes are not all simple as 1-2-3, but the instructions are straightforward. The results speak for themselves. Your friends and family will be asking for the recipe each time you serve one of these. The Soho Globs, Lemon Pudding Cake, Oatmeal Lace Cookies, the butterscotch brownies called Congo Bars... the list goes on. Get this book and start baking!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted July 11, 2001
I USED TO OWN A RESTAURANT AND THIS COOKBOOK QUICKLY BECAME ONE OF MY MOST USED. THE RECIPES ARE UNDERSTANDABLE AND WRITTEN WITH HUMOR. THE BANANA CUSTARD PIE WAS ONE OF MY HOTTEST SELLERS (WE MADE EVERYTHING FROM SCRATCH)!!! MY BOOK QUICKLY BECAME STAIN FROM EGGS, SUGAR, AND CREAM (YUM!!!). IF YOU ADORE COOKBOOKS LIKE I DO YOU MUST INCLUDE THIS ONE!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted November 16, 2000
This is the BEST baking book we own. It's so good that several people we know have gone out and bought this book after eating the things we made with it. Usually people just ask for a single recipe, but everything in this book is worth having. All the recipes in this book that we've tried are wonderful - cakes, pies, brownies, cookies... you name it. Her commentary is great too, especially for the novice baker. She has a do-not-fear attitude toward baking that's contagious.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted January 22, 2011
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