A comprehensive collection of 1500 superb dessert recipes in one volume.
This collection of delicious family desserts has a tremendous variety of both classic recipes and new versions of traditional favorites all sure to please. A one-volume sourcebook, it is essential for every home baker's kitchen.
Some of the delicious recipes are:
- Caramel double nut squares; raspberry oat granola bars; coconut macaroon brownies; lemon shortbread; chocolate chip cookies; apricot almond biscotti; raspberry nut swirls
- Walnut crunch wheat muffins; lemony apricot jam muffins; fudgy nut muffins; peanut butter muffins; fresh herb muffins; cranberry tea muffins
- Double strawberry pie; blueberry streusel coffee cake; caramel pecan pumpkin pie; cool key lime cheesecake; mocha hazelnut torte; supreme lattice cherry pie
- Apple cinnamon cobbler; peach crumble; lemon coconut crisp; raspberry bread pudding; spicy cupcakes; perfect baked custard; butterscotch pudding; velvety chocolate custard.
A wealth of useful baking tips and techniques appear throughout the book, along with detailed and easy-to-follow baking instructions for everything from after-school snacks to luscious cakes and pies for family and guests. With this recipe-packed book, home cooks can bring baked goodness to the table every time.
|Publisher:||Rose, Robert Incorporated|
|Product dimensions:||7.50(w) x 10.30(h) x 1.50(d)|
About the Author
Esther Brody has developed thousands of baking recipes. She has run her own muffin business and is the author of several baking books, including The 250 Best Brownies, Bars and Squares and 500 Best Cookies, Bars and Squares. She lives in Calgary, Alberta.
Table of Contents
Table of Contents
- Getting Started Making Perfect Muffins Making Perfect Cookies Making Perfect Brownies, Bars and Squares Making Perfect Cakes Making a Perfect Pie Crust Making a Perfect Meringue Baking Problems (and How to Solve Them)
Classic Muffins Wholesome Healthy Muffins Low-Fat Muffins Fruit and Vegetable Muffins Quick-Mix and Microwave Muffins Buffins, Cuffins and Puffins Muffins Just for Kids Special Occasion Muffins Drop Cookies and Hand-Shaped Cookies Cut, Sliced and Sandwich Cookies Biscotti, Shortbread and Holiday Cookies Brownies and Chocolate Bars and
Squares Fruit Bars and Squares Coconut, Nut and Peanut Butter Bars and Squares No-Bake Cookies, Bars and Squares Specialty Cookies, Bars and Squares Cakes Cupcakes Pies and Tarts Cobblers, Crumbles and Crisps Popovers, Turnovers and Scones Custards, Crème Brûlée and Flans Mousses and Puddings Esther's Favorites Spreads, Toppings, Frostings and Sauces
The secret to successful baking lies in paying close attention to the recipe. Before you begin, read then recipe carefully and assemble all the necessary equipment and ingredients. Adjust oven racks to the desired level and, 15 minutes before you want to bake, preheat the oven to the required temperature.
Preparing Ingredients Don't make ingredient substitutions and don't double or halve the recipe unless it states that you can do so.
Use Fresh Ingredients
All About Eggs
Softening Fats Remove shortening, butter or margarine from the refrigerator to soften 1 hour before mixing unless the recipe specifies the use of cold or chilled.
Nuts Spread nuts out in a single layer on a baking sheet and bake at 350°F (150°C) for about 7 minutes, stirring or shaking the pan once or twice, until lightly browned. To remove nut skins (such as with hazelnuts or almonds), place nuts in a clean tea towel and rub vigorously.
Making Sugar-Cinnamon Mix In a cup, combine 1/4 cup (50 mL) granulated sugar and 1 tsp (5 mL) ground cinnamon. Store in an airtight container.
Melting Chocolate The trick to melting chocolate is to ensure it doesn't "seize." Therefore, it is important that the chocolate does not come in contact with water, which will cause it to solidify into a grainy mass. If your chocolate seizes while melting, add 1 tsp (5 mL) shortening for every 2 oz (60 g) of chocolate and stir until the mixture is smooth and creamy. Do not use butter, as it contains water.
To ensure that chocolate melts quickly and evenly on the stovetop, break it into small pieces (or use chocolate chips) and stir constantly. Chocolate should be melted over low heat in the top of a double boiler or in a bowl set over a saucepan of hot (not boiling) water. Grease your melting container with shortening before melting chocolate for easy removal.
Chocolate also melts well in the microwave. Use chocolate chips, squares or small chunks. Place in a microwave-safe bowl, cover tightly with microwave-safe plastic wrap and microwave on High for about 1 minute per ounce (the time will vary depending upon the power of your microwave and the quantity of chocolate used). Stir well until completely melted.
Using Honey Instead of Sugar You can replace sugar with honey in most recipes. (The reverse does not hold true, however; if a recipe calls for honey, then that is what will work best.) When substituting honey for sugar, add 1/2 tsp (2 mL) baking soda for each 1 cup (250 mL) honey and reduce the amount of liquid in the recipe by 1/4 cup (50 mL). Reduce the oven temperature by 25°F (10°C), as recipes containing honey will brown faster.
Measuring For best baking results, it is essential to measure ingredients accurately each time. Have measuring cups for both dry and liquid ingredients ready it saves time to have large measures also. Make sure your measuring spoons are in good shape, not warped, bent or dented, as you can't get perfect measurements if they are.
Mixing for Best Results