250 Treasured Country Desserts: Mouthwatering, Time-honored, Tried & True, Soul-satisfying, Handed-down Sweet Comforts

250 Treasured Country Desserts: Mouthwatering, Time-honored, Tried & True, Soul-satisfying, Handed-down Sweet Comforts

Andrea Chesman, Fran Raboff

Language: English

Pages: 417

ISBN: 2:00298484

Format: PDF / Kindle (mobi) / ePub


As comforting and appealing as a favorite armchair or a cozy robe, warm-from-the-oven classic desserts make everyone feel good. Here are more than 250 mouth-watering recipes that every home baker will rely on when a homemade dessert is required. Whatever the occasion might be, the perfect treat is described with clear instructions that are easy to follow and guaranteed to yield delicious results.

These are the cakes that children request for their birthdays, the whoopee pies and blondies that are the first things to go at bake sales, the shortcake that celebrates strawberry season, and the pies and cobblers that accompany the apple harvest. When a friend who is sick with the flu needs cheering, a dense, not-too-sweet gingerbread lifts the spirits. Rough week at work? Creamy, raisiny rice pudding soothes jangled nerves. And when a child is going through an I-hate-cake phase, surprise her with a frozen chocolate mint ice cream cake.

With 40 cookie creations, 42 pretty pies, 36 fruity crisps and cobblers, and puddings, meringues, squares, slumps, bombs, and buckles galore, the possibilities for sweet satisfaction are endless. Bakers will also find just-right recipes for the crusts, frostings, toppings, and accompaniments that add so much to dessert classics. Little-known food anecdotes and historical tidbits drawn from three centuries of cookery books round out this addictive dessert collection. It's just the thing for every baker.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

vanilla extract cup buttermilk or plain yogurt cup hot brewed coffee Filling ¾ cup vegetable shortening or butter, at room temperature 1½ cups confectioners’ sugar, or more as needed 6 tablespoons Marshmallow Fluff 1 egg white 1 teaspoon vanilla extract Pinch of salt 1. Preheat the oven to 350°F. Grease several baking sheets. 2. Sift the flour, cocoa, baking soda, and salt into a medium bowl. 3. Beat the sugar and shortening in a large bowl until light and fluffy. Add the egg and vanilla and beat

introduced in 1966, and she, too, was an instant hit. Brownies (no relation to Charlie Brown) are a perfect match for Peppermint Patties, the candy. Makes 16 bars 2 ½ 1 1 2 ¾ ¼ ¼ 16 ounces unsweetened chocolate cup (1 stick) butter cup granulated sugar teaspoon vanilla extract large eggs cup unbleached all-purpose flour teaspoon baking powder teaspoon salt peppermint patties Frosting 1½ cups sifted confectioners’ sugar 3 tablespoons butter, at room temperature 1–1½ tablespoons milk ½–1 teaspoon

shortening mixture. Beat until well blended. Add the rest of flour mixture and egg whites in thirds until all is combined. Add the coconut and lemon extracts and beat for about 1 minute, until well combined. The batter will be thick. Spoon the batter into the prepared cake pans and smooth the tops. 6. Bake for 25 to 35 minutes, rotating the pans in the oven after 20 minutes for even baking. A tester inserted into the center of one of the cakes should come out clean. 7. Cool on wire racks for 10

from the heat and let cool slightly. 2. Blend in the confectioners’ sugar and salt, alternating with the milk and vanilla. Mix until the frosting is smooth and has a good consistency for spreading. Recommended for: Devil’s Food Cake, page 88 t Chocolate Layer Cake, page 89 t Vanilla Cupcakes, page 100 t Gold Cake, page 101 t Banana Cake, page 106 t Carrot Cake, page 114 t Fancy Cakes 133 Glossy Chocolate Glaze Glaze for the top and sides of an 8- or 9-inch layer cake 1 cup semisweet

chocolate chips or 6 ounces semisweet chocolate, chopped 4 tablespoons butter 1 tablespoon light corn syrup 1. Combine the chocolate, butter, and corn syrup in a heavy saucepan. Cook over low heat, stirring until the mixture is melted and smooth. 2. Cool for about 10 minutes, stirring occasionally, then spread or pour over the cake. Recommended for: Chocolate Layer Cake, page 89 t Gold Cake, page 101 t Angel Food Cake, page 116 t Sponge Cake, page 118 Many families have owed their prosperity

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