The Back in the Day Bakery Cookbook

( 61 )

Overview


Fire up your oven with recipes from what Paula Deen calls one of the "must-eat-at-places" in Savannah

Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. As Paula Deen says in her foreword, Cheryl and Griff Day "bake decadent treats, but they also bake wonderful memories that...
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Overview


Fire up your oven with recipes from what Paula Deen calls one of the "must-eat-at-places" in Savannah

Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. As Paula Deen says in her foreword, Cheryl and Griff Day "bake decadent treats, but they also bake wonderful memories that stay with you forever."

To celebrate the bakery's tenth anniversary, this duo has written a book filled with customers' favorite recipes. It's packed with Cheryl and Griff's baking know-how plus recipes for their famous Buttermilk Biscones, Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S'more Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Treats, Rustic Cheddar Pecan Rounds, and much more. Irresistible full-color photographs of food and behind-the-scenes bakery shots will give readers a glimpse into the sweet daily life at the bakeshop. Celebrating family traditions, scratch baking, and quality ingredients, The Back in the Day Bakery Cookbook is like a down-home bake sale in a book.
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  • The Back in the Day Bakery Cookbook
    The Back in the Day Bakery Cookbook  

Editorial Reviews

Publishers Weekly
Food Network star Paula Deen introduces the couple behind Savannah’s Back in the Day Bakery and their cookbook. Broken down by baked good, including “Cupcakes and Cakes,” “Pies,” “Cobblers, Crisps, and Tarts,” and “Cookies,” chapters feature Southern favorites such as baked eggs with grits and ham, and buttermilk chess pie, along with old-time favorites like lemon meringue pie, and strawberry-rhubarb crisp. The author’s “homespun style” permeates the collection—from font and borders to recipes—including the “Savories” chapter, featuring dishes such as roasted chicken and vegetable cobbler (touted as “A potluck favorite”) and vegetable potpie. Sidebars on topics from clever packaging for baked goods to ingredient information for items such as sorghum, as well as a resource pages, add value to this retro-style book that’s all about comfort food. (Mar.)
multiple
“Down-home and fabulous, the recipes . . . are classics with a little something extra.” —Food & Wine

“A delightful marriage of the sweet and savory . . . Cheryl and Griff honor these time-tested classics even as they infuse them with vibrant, unpredictable layers of flavor.” —Savannah Magazine

“Old-fashioned American treats with a healthy dose of Southern flair . . . A well-rounded baking book suitable for home cooks of all levels.” —Library Journal

“The tips, commentary, and notes are as fun to digest as these Southern sweets look to be . . . Impressive yet decidedly unfussy baked goods.” —Booklist

From the Publisher

“Down-home and fabulous, the recipes . . . are classics with a little something extra.” —Food & Wine

“A delightful marriage of the sweet and savory . . . Cheryl and Griff honor these time-tested classics even as they infuse them with vibrant, unpredictable layers of flavor.” —Savannah Magazine

“Old-fashioned American treats with a healthy dose of Southern flair . . . A well-rounded baking book suitable for home cooks of all levels.” —Library Journal

“The tips, commentary, and notes are as fun to digest as these Southern sweets look to be . . . Impressive yet decidedly unfussy baked goods.” —Booklist

Library Journal
Approaching its tenth anniversary, the Back in the Day Bakery is a popular Savannah destination serving up old-fashioned American treats with a healthy dose of Southern flair. Following an enthusiastic foreword by Paula Deen, founders Cheryl and Griffith Day share sweet and savory bakery favorites like Old-Fashioned Cupcakes with Buttercream Frosting, Salted Caramel Apple Pie, and Bacon Jam Empanadas. By incorporating some less traditional ingredients (e.g., flavored sugars, guava paste, and bennecake flour), the authors successfully breathe new life into familiar favorites. VERDICT A well-rounded baking book suitable for home cooks of all levels. [Five-city tour.]
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Product Details

  • ISBN-13: 9781579654580
  • Publisher: Artisan
  • Publication date: 3/6/2012
  • Pages: 272
  • Sales rank: 81,318
  • Product dimensions: 7.60 (w) x 9.60 (h) x 1.00 (d)

Meet the Author


Griffith Day and his wife, Cheryl, founded Back in the Day Bakery in Savannah, Georgia, in 2002. They're both self-taught bakers; Griff's interest in baking was piqued by the magical sourdough starter that his mother kept in the family kitchen when he was a child. He is the master behind the flavorful breads and the creative savory menu at the bakery, and his pioneering spirit complement's Cheryl's enthusiasm to create Back in the Day's unique atmosphere. Together they comprise a sweet and savory tour de force!

Cheryl Day and her husband, Griffith, founded Back in the Day Bakery in Savannah, Georgia, in 2002. They're both self-taught bakers; Cheryl honed her skills in her mother's and grandmother's kitchens. Her enthusiasm for enriching lives through the time-honored art of scratch baking is one of her most endearing qualities, along with a few dance moves she picked up in her days as a Soul Train dancer. Together, she and her husband comprise a sweet and savory tour de force!

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Recipe

Credit: "Excerpted from The Back in the Day Bakery Cookbook by Cheryl Day & Griffith Day (Artisan Books). Copyright © 2012. Photographs by Squire Fox."

Cinnamon-Sour Cream Coffee Cake
Serves 8 to 10

This recipe makes the quintessential coffee cake, the kind you find in an old-fashioned coffee shop or diner, served with a steaming cup of joe. The addition of cardamom gives it a flavorful and unexpected zing. With a honey drizzle on the crumb topping, it's fancy enough for an afternoon gathering of friends or a Sunday brunch.

For the streusel:
¼ cup packed light brown sugar
½ cup unbleached all-purpose flour
1 ½ teaspoons ground cinnamon
¼ teaspoon fine sea salt
3/4 cup chopped pecans (optional)
3 tablespoons cold unsalted butter, cut into cubes

For the cake:
2 ½ cups cake flour (not self-rising)
2 teaspoons baking powder, preferably aluminum-free
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon ground cardamom
12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
1 ½ cups granulated sugar
3 large eggs, at room temperature
1 ½ teaspoons pure vanilla extract
1 ¼ cups sour cream

For the glaze:
3/4 cup confectioners' sugar
3 tablespoons honey

Position a rack in the lower third of the oven and preheat the oven to 350?F. Spray a 10-inch tube pan with vegetable oil spray and line the bottom with a ring of parchment.

To make the streusel: In a small bowl, combine the brown sugar, flour, cinnamon, salt, and pecans, if using. Cut in the butter with a pastry blender until the crumbs are the size of peas. Put the topping in a covered container and set in the freezer while you mix the cake batter.

To make the cake: Sift together the flour, baking power, baking soda, salt, and cardamom; set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar for 4 to 5 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and sour cream and mix just until blended.

With the mixer on low, add the flour mixture in thirds to the butter mixture, mixing it until just combined and no streaks of flour are visible; scrape down the sides of the bowl as necessary.

Scrape half the batter into the prepared tube pan and spread it evenly with a spatula. Sprinkle with 3/4 cup of the streusel. Spoon the rest of the batter into the pan, spreading it evenly, and top with the remaining streusel.

Bake for 50 to 60 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes.

While the cake cools, make the glaze: Mix the confectioners' sugar, honey, and 2 tablespoons water together in a small bowl. Set aside.

Turn the cake out of the pan, then invert onto a serving plate, with the streusel side up. Use a fork to drizzle the glaze over the top of the cake. Wrapped in plastic wrap, the cake will keep at room temperature for 2 to 3 days.

# # #

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Customer Reviews

Average Rating 4
( 61 )
Rating Distribution

5 Star

(29)

4 Star

(16)

3 Star

(8)

2 Star

(4)

1 Star

(4)

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See All Sort by: Showing 1 – 20 of 61 Customer Reviews
  • Anonymous

    Posted March 11, 2012

    Nice cookbook, reviewers...not so much.

    Why are there so many BN customers of a troglodytic nature?

    Here are my simple book review instructions, to follow next time... (These worked well for my 13 year old child, who I found leaving similar reviews. You can do it too! Feel free to print these helpful instructions out if you are having trouble.) First, purchase book. Entire book, not just the sample. It is considered bad form to review something you have not actually read. Next, read book and form opinion. (NOTE: I said form opinion, not form verbal diarrhea.) Last, share thoughts on actual content of book. Ah, now I can make an informed choice when purchasing! Thank you for your help!

    Very nice pictures. Recipes look good and are relatively simple. Love the page perfect nookbooks. Color palette of photographs is pleasing. Drunken blondies sound great!

    63 out of 80 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 11, 2012

    Love it!

    Great photos of the recipes incorporating vintage kitchen goods. Great tips and explainations! Savannah is such a historic and unique city. This couple started a unique bakery in a well-chosen location. They stayed true to their techniques and upbringing. Definitely special recipes from a special couple.

    12 out of 16 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 8, 2012

    Seems like a good cookbook

    Haven't tried recipes yet but love the many photos and recipes. Never came across a recipe before for butter mints and molasses chips. A nice buy.

    11 out of 19 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 21, 2012

    This cookbook is WONDERFUL. Nice heavy pages and the pictures a

    This cookbook is WONDERFUL. Nice heavy pages and the pictures are beautiful. Cheryl is the nicest most hard working humble person you will ever meet and you need to buy this book. Read the entire thing and already made the Red Velvet Cake with my 4 year old son today-we added sprinkles at the end ! Terra in Missouri

    9 out of 10 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 13, 2012

    Wonderful, well written and friendly book

    I bought this as soon as the 1.4 update came through on the nook color. The receipes come with great directions to achieve the best results. Most have great comfort food features and pictures to salivate to. I plan on making these receipes on weekends when I have time too savor their flavors!

    9 out of 10 people found this review helpful.

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  • Posted April 2, 2012

    Love Back in the Day Bakery

    I work down the street from Back in the Day Bakery in Savannah, GA. Cheryl and Griffith Day are wonderful people with an extremely popular local bakery. My personal favorites are the caprese sandwich, rosemary ciabatta bread, chocolate chip cookies, bananna pudding, old fashioned cupcakes, ham and cheese saviory croissants, and a special treat one day, a chocolate chip expresso cupcake (to die for!). It's a wonder I haven't gained 20 pounds. Buy this cookbook!

    8 out of 9 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 2, 2012

    False advertisement shame on bn

    This is so misleading. The add says 3.99 but as i went to purchase it its 16.91!?!

    6 out of 19 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 11, 2013

    We've made three or four recipes from this book and they were al

    We've made three or four recipes from this book and they were all wonderful.  My friends think that I am a domestic goddess baker.  My family thought I purchased the cupcakes from some fancy bakery.  I follow the instructions to the t and I have always reaped wonderful results. LOVE THIS COOKBOOK!

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted August 10, 2012

    This is a beautifully photographed and well written cookbook, ha

    This is a beautifully photographed and well written cookbook, have tried several recipes and looking forward to several more, the one for chocolate bread will be the next baking project. You could not possibly be disappointed with the purchase of this. I have doubled its weight with all the sticky notes for the recipes I want to try. Desserts and savory dishes both. I can feel the labor and love that went into this cookbook and so thankful that Cheryl and Griffith Day have shared with us. They would be welcomed into my kitchen anytime.

    3 out of 3 people found this review helpful.

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  • Posted April 2, 2012

    The only reason I am leaving this review is because you can not

    The only reason I am leaving this review is because you can not open this book in the IPad nook app.

    3 out of 19 people found this review helpful.

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  • Posted March 31, 2012

    If you love to bake this is the book for you.

    If you love to bake this is the book for you.

    2 out of 4 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 27, 2013

    I have an extensive collection of cookbooks, of the hundreds tha

    I have an extensive collection of cookbooks, of the hundreds that I have this is easily in the top 5 of my absolute favorite recipes. Ive made many of the recipes in this cookbook and they are all exceptional. I highly recommend this cookbook. You wont be disappointed.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted December 9, 2012

    Love the book - especially the informative sections on why you u

    Love the book - especially the informative sections on why you use a particular ingredient, or a procedure. Can't wait to try the cupcakes!

    1 out of 1 people found this review helpful.

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  • Posted June 13, 2012

    Trip down memory lane!

    Some of my favorite memories as a child and also with my own children, involve going to bakeries. It’s such a wonderful experience to look in the glass cases and see all the treats. I’ve enjoyed Mexican, Armenian and French bakeries, each with their own regional favorites. I haven’t had the chance to go to the Back in the Day bakery in Savannah, with its old fashioned Southern charm and delicacies, so I was thrilled to find The Back in the Day Bakery Cookbook. A foreward by Paula Deen explains how special this bakery is and what a treat it is to visit. Since I don’t live close by, it was a real pleasure to leaf through it and enjoy seeing all the gorgeous foods and old timey memorabilia that make the The Back in the Day Bakery such a sought after destination.

    And then there’s the recipes! The nine chapters cover Breakfast, Breads, Cupcakes and Cakes, Pies, Pudding, Cookies, Candies, Savory and more. Each recipe has a fun description that tells about its connection with the bakery. Reading about Griff’s childhood memories picking berries at his family’s cabin brought me back, too, and made the Blackberry Cobbler extra compelling. Lots of Southern classics like ‘Nana Cream and Sweet Potato Pies are included, as well other yummy treats, like Chewy Granola Bars or Vegetable Pot Pie. Of course, I immediately had to try out a recipe and I decided on the Peach Cobbler Muffins, they sounded so good! The turbinado sugar on the top did remind me of crunchy, sweet cobblers and the almond extract made them smell and taste heavenly. The Back in the Day Bakery Cookbook is an ideal example of how food is so much more than just good eating, it is most definitely memories, too!

    1 out of 2 people found this review helpful.

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  • Posted April 13, 2012

    This is a wonderful cookbook. I have read through it over an

    This is a wonderful cookbook. I have read through it over and over since I bought it (and it really was only $3.99 for a short time -- I think that day only). I just keep going back to it. I have tried two of her recipes, the carrot cake and the ham and cheese croissants. Yum, is all I can say. I will be making quite a few of the recipes from the cookbook, and I think the pictures are gorgeous and the page perfect format is wonderful. I do wish there was a way I could print out a copy of the recipe I am going to make so I don't get my Nook dirty when I'm cooking. I also wish it would work on the PC format so the print could be larger. What a wonderful book.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted April 9, 2012

    GREAT BOOK BUT ONE MAJOR FLAW!

    This is a pretty good book my problem is 'the find a page' feature on the Nook and the actual page of the book do not match. My wish is they would fix this with an update.

    1 out of 5 people found this review helpful.

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  • Anonymous

    Posted April 2, 2012

    I have been waiting for this book purchased it but it will not o

    I have been waiting for this book purchased it but it will not open on my iPad. Have a basic nook and it will not work there either, thought I would be ok with the iPad. Not happy that certain books will only open on a nook color or tablet.

    1 out of 10 people found this review helpful.

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  • Posted June 13, 2014

    Like it a lot.

    Like it a lot.

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  • Anonymous

    Posted May 22, 2014

    Love

    Love

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  • Anonymous

    Posted May 16, 2014

    No recipes in sample

    Again a recipe book with no recipes in the sample. When you're in the store , you pick up a cookbook and look to see how the recipes are written, how difficult etc. We need that on the Nook!! 14 pages of Paula Deen telling me what wonderful people the authors are does not entice me to buy a cookbook, sorry.

    0 out of 1 people found this review helpful.

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See All Sort by: Showing 1 – 20 of 61 Customer Reviews

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