Better Homes and Gardens Baking: More than 350 Recipes Plus Tips and Techniques (Better Homes and Gardens Cooking)

Better Homes and Gardens Baking: More than 350 Recipes Plus Tips and Techniques (Better Homes and Gardens Cooking)

Language: English

Pages: 528

ISBN: 1118453263

Format: PDF / Kindle (mobi) / ePub

This all-new and gorgeous edition of Better Homes and Gardens Baking (the first major all-purpose BH&G baking title published since 1998) is a compendium of irresistible cookies, brownies, cakes, pies, cobblers, pastries, and breads—from everyday sweets to special-occasion show-stoppers. It has everything you need to bake fuss-free and with delicious results for bake sales, cookie swaps, birthday parties, holiday tables, or just because you’re in the mood to bake. You'll find:

  • More than 400 recipes for luscious baked goods such as Cinnamon Rolls (with four fun shape variations), Raspberry French Silk Pie Bars, and Herbed Boule
  • More than 250 photos showcase the recipes and clarify techniques
  • Chapter-opener features with classic recipes that teach secrets to baking success
  • Make-It-Mine recipes with choices to help you adapt to your taste, convenience, and occasion
  • Make-It-Mini guides to help bakers turn out scrumptious sweets in smaller sizes

This will surely be the go-to baking reference and inspiration for years to come.

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minutes CHILL: 1 hour BAKE: 25 minutes at 350°F MAKES: 32 brownies 4 eggs 2 cups sugar 1¼ cups all-purpose flour 1 cup unsweetened Dutch-process cocoa powder 1 cup butter, melted ¼ cup butter, softened 1 teaspoon finely shredded orange peel (see tip) 3½ cups powdered sugar 2 to 3 tablespoons orange juice 4 ounces semisweet chocolate ½ cup butter 2 tablespoons light-color corn syrup 1. Preheat oven to 350°F. Line a 13×9×2-inch

side down, on a serving plate. Spread with a generous ¾ cup of the Vanilla-Butter Frosting and ¼ cup of the jam. Top with 1 cup of the cut-up berries. Repeat with two more cake layers. 6. For top layer, add final cake layer, cut side down. Spread with ¾ cup frosting, ¼ cup jam, and top with the whole berries. Vanilla-Butter Frosting: Allow ½ cup butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat butter with electric mixer on medium to high speed for 30

container. Freeze for up to 3 days. Let stand at room temperature about 20 minutes before serving for cake or 5 to 10 minutes for mini cakes. Store Pound Cake Fries in an airtight container at room temperature for up to 3 days. PER SERVING: 470 cal., 21 g fat (8 g sat. fat), 81 mg chol., 357 mg sodium, 69 g carb., 1 g fiber, 6 g pro. Pound Cake Fries: Thaw one 10.75-ounce loaf frozen pound cake. Preheat oven to 400°F. Line a large baking sheet with foil; lightly coat foil with nonstick

* * * FLAVORING (PICK ONE) Vanilla Almond extract finely shredded lemon or orange peel (see tip) * * * STIR-IN (PICK ONE) 1 cup semisweet, bittersweet, or milk chocolate pieces 3 ounces chopped white chocolate with cocoa butter 1 cup fresh or frozen blueberries or raspberries * * * SWIRL-IN (PICK ONE) 4 ounces semisweet chocolate melted with 2 tablespoons whipping cream 1 cup fresh or frozen blueberries or raspberries, pureed

bowls and pans. Scrapers are also ideal for folding together wet and dry ingredients. Silicone scrapers stand up to high heat better than those made of rubber or other materials. J Flat or off-set spatula/spreader: This spatula is ideal for frosting cakes. The off-set spatula allows you to spread batter or frost products in a baking pan without dragging your knuckles across the surface. K Serrated knife: Most delicate baked goods require a good serrated knife for cutting and serving. The

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