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Offering a wide array of old favorites and rediscovered classic dessert recipes, The Wooden Spoon Dessert Book provides instructions for making pie doughs, cobblers, frostings, custards, icebox cakes, and more.
Shares recipes for cakes, pies, sherberts, candies, beverages, sauces, puddings, fruit desserts, custards, cookies, cobblers, and cheesecakes
Featuring over 250 proven recipes, as well as clear, concise directions on everything from setting up the perfect bread-baking kitchen to creating your own unique recipes, this indispensable tool is for anyone who longs to create the satisfying delights of home-baked breads.
Mary Janet MacDonald launched her Facebook group, Tunes and Wooden Spoons, in the spring of 2020, more for a lark than anything and to have some fun with family and friends.
The author of the enormously popular The Wooden Spoon Bread Book returns to the kitchen to whip up a collection of old-fashioned, homestyle cookies for all occasions. Presenting more than 100 mouthwatering recipes, Marilyn Moore guides the baker through each step of her easy cookie-preparation methods.
A collection of old-fashioned desserts, updated for today's tastes, includes profiles of various chefs, their recollections of favorite desserts, and excerpts from related literature.
Provides recipes and tips for preparing traditional American entrees and side dishes, such as pot roast, creamed corn, and apple crisp.
A collection of recipes from members of Father Jim's extended family that is as unique as the story each dish has to tell. Discover how this is not so much a book for those who want to be good cooks as it is a resource for those who want to dance with God and loved ones around the table of plenty. Most of the recipes are simple and don't require exotic ingredients. You will find many favorites that you will cook again and again. A great gift at any time!
Presents a collection of more than sixty dessert recipes that use olive oil instead of butter, shortening, or margarine.
As Executive Pastry Chef at the White House for twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University, which features more than 300 spectacular recipes. This beautifully illustrated volume is a complete course in making the full spectrum of spectacular sweets—from breakfast pastries, cookies, and pies to fresh-fruit desserts, frozen confections, and cakes. Recipes in each chapter are organized from the simplest to the most complex, and Chef Mesnier walks you through each step, pointing out common mistakes and offering insights on technique gained from his years as a professional. Most of these recipes need few special ingredients and almost no fancy equipment; nearly everything can be purchased at a well-stocked supermarket, department store, or kitchen supply store. Chef Mesnier includes tips on techniques, ingredients, and serving suggestions, and offers home cooks practical advice, such as how to fill and use a pastry bag and the best way to whip egg whites. Mesnier starts off with his fresh-fruit desserts, including uniquely wonderful recipes such as Bananas in Raspberry Cream, Blueberry Fool, and Poached Peaches with Chestnut Mousse. He moves on to creamy custards, puddings, soufflés, mousses and Bavarians, ice creams, meringues, crêpes, and breakfast treats (including buttery brioche and croissant doughs). Chef Mesnier's cookie and bar recipes will fill your cookie jar with such treats as Chocolate Chip Cookies, Almond Crescents, Orange Butter Cookies, Brownies, and Florentine Squares. There are sweet and savory tarts, and cakes ranging from the simple (Lemon Pound Cake) to the unusual (Peanut Butter and Jelly Roulade Cake) to the sophisticated (Chocolate Champagne Mousse Cake). More than fifty black-and-white line drawings throughout illustrate Chef Mesnier's instructions for the more complicated recipes. Whether you're a novice who has never picked up a rolling pin or an accomplished cook looking to hone and enhance your skills, this is truly a book you cannot do without.