Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book

Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book

4.5 4
by Judy Rosenberg
     
 

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AN UNABASHED LOVE LETTER TO THE SWEET... --Chicago Sun-Times

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

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Overview


AN UNABASHED LOVE LETTER TO THE SWEET... --Chicago Sun-Times

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.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Readers smitten with the rich stuff of Boston's Rosie's Bakery will be wooed by proprietor Rosenberg's assorted recipes and personal revelations. The fixings for calorie-laden cold fudge sundae cake, chocolate fruitcake and brownie cheesecake are interspersed with well-organized information on equipment, methods, ingredients and decorating tips. Many readers will be amused when Rosenberg bares her sweet-toothed soul, telling how she devised her ``Yin and Yang of calorie consciousness'': while living on ``a strict diet of brown bread, cheese, fruit, nuts,sic and vegetables,'' she would think nothing of polishing ``the meal off with a fat slab of cheesecake.'' But despite a smattering of recipes with truly novel twists (e.g., mustard gingerbread), much here will be found in other cookbooks. Still, ``Rosie'' is a redoubtably charming alter ego, and while not all of Rosenberg's favorites are originals, the writing is worth the tariff. Illustrated. Author tour; BOMC Home Style and Better Homes & Gardens Book Club selections. (Dec.)

Product Details

ISBN-13:
9780761106333
Publisher:
Workman Publishing Company, Inc.
Publication date:
01/28/1991
Edition description:
REVISED
Pages:
256
Product dimensions:
7.00(w) x 9.98(h) x 0.63(d)

Read an Excerpt


Vanilla Custard Filling

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

Pecan Bars

If you like pecan pie, you'll love this portable version: a crunchy, buttery crust with a gooey nut topping.

BASE

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

TOPPING

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

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Meet the Author


Judy Rosenberg opened the first Rosie’s Bakery in Cambridge, Massachusetts, in 1974. The bakery now has three locations throughout the greater Boston area. Judy lives in Newton, Massachusetts.

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Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book 4.5 out of 5 based on 0 ratings. 4 reviews.
Anonymous More than 1 year ago
Guest More than 1 year ago
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!
Guest More than 1 year ago
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!
Guest More than 1 year ago
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.