Download 250 Treasured Country Desserts: Mouthwatering, Time-honored, by Andrea Chesman, Fran Raboff PDF

By Andrea Chesman, Fran Raboff

As comforting and beautiful as a favourite armchair or a comfy gown, warm-from-the-oven vintage muffins make every person suppose sturdy. listed below are greater than 250 mouth-watering recipes that each domestic baker will depend on while a home made dessert is needed. regardless of the social gathering will be, the appropriate deal with is defined with transparent directions which are effortless to stick with and assured to yield scrumptious results.

These are the tarts that kids request for his or her birthdays, the whoopee pies and blondies which are the 1st issues to head at bake revenues, the shortcake that celebrates strawberry season, and the pies and cobblers that accompany the apple harvest. while a chum who's ill with the flu wishes cheering, a dense, not-too-sweet gingerbread lifts the spirits. tough week at paintings? Creamy, raisiny rice pudding soothes jangled nerves. And whilst a toddler goes via an I-hate-cake part, shock her with a frozen chocolate mint ice cream cake.

With forty cookie creations, forty two lovely pies, 36 fruity crisps and cobblers, and puddings, meringues, squares, slumps, bombs, and buckles galore, the chances for candy pride are never-ending. Bakers also will locate just-right recipes for the crusts, frostings, toppings, and accompaniments that upload a lot to dessert classics. Little-known foodstuff anecdotes and old tidbits drawn from 3 centuries of cookery books around out this addictive dessert assortment. It's simply the article for each baker.

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

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Bake, one sheet at a time, for 12 to 14 minutes, until the tops of the cookies appear dry. 8. Transfer the parchment paper to racks and cool the cookies before removing them from the paper. ” Maybe the song doesn’t refer to these bite-size, slightly soft cookies that are both sweet and tart, but oh, what a rain that would be. Makes 2½ to 4 dozen cookies Frosting ½ cup (1 stick) butter, at room temperature 4 ounces cream cheese, at room temperature ¾ cup granulated sugar 1 large egg yolk 2 teaspoons finely grated lemon zest 1½ teaspoons fresh lemon juice 1 cup unbleached all-purpose flour 1 cup sifted confectioners’ sugar 1 teaspoon finely grated lemon zest 1½–2½ tablespoons fresh lemon juice 1.

4. Preheat the oven to 350°F. Lightly grease two baking sheets. 5. Shape the dough into 1-inch balls. Roll the balls in 2 tablespoons of the granulated sugar. Place them on the prepared baking sheets about 2 inches apart. Press down each cookie with the bottom of a glass dipped in the remaining 1 tablespoon granulated sugar until the cookies are nice and thin. 6. Bake, one sheet at a time, for about 10 minutes. Remove the cookies from the oven before their edges start to brown; they will be soft in the center but will harden when cool.

Cookies 36 8. Transfer the cookies to a rack to cool for a few minutes. Put 1 cup of the confectioners’ sugar in a lunch-size paper bag. While the cookies are still hot, drop a dozen or so into the bag and shake gently. When the cookies are coated with sugar, remove to a wire rack to cool completely. Add the remaining ½ cup confectioners’ sugar to the paper bag. Repeat with the remaining cookies. Store in an airtight container with waxed paper separating the layers. Variations Cinnamon-Walnut Crescents.

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