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More Than 375 Delectable Cookie Recipes That Begin with a Box of Cake Mix

Camilla V. Saulsbury

Cover and internal design © 2011 by Sourcebooks, Inc.
Cover design by Laura Palese Cover images © blackwaterimages,
NightAndDayImages, Ruth Black, Lynn Seeden, carterphoto,
dlerick/iStockphoto.com


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Book Details
 Price
 3.00
 Pages
 419 p
 File Size 
 1,845 KB
 File Type
 PDF format
 ISBN
 -
 Copyright©   
 2005, 2011 by Camilla V. Saulsbury

About the Author
Camilla V. Saulsbury is a food writer, recipe developer, and spokesperson.
Her culinary focus is translating food and flavor trends into fresh, innovative,
and delicious recipes for the home kitchen. Camilla has been involved in the
world of food for more than sixteen years, including catering specialty desserts
in the San Francisco Bay Area, writing cookbooks and freelance food articles,
and developing recipes for national food companies. She is the winner of several
top cooking competitions, including the $100,000 National Chicken Cook-Off,
the $50,000 Build a Better Burger Contest, and the Food Network’s $25,000
Ultimate Recipe Showdown (Cookies Episode). She has made multiple
appearances on The Food Network, has been featured in the New York Times,
made appearances on the Today Show and QVC, and is a member of the
International Association of Culinary Professionals (IACP). Her work has
appeared in such magazines as Southern Living, Better Homes and Gardens,
Cooking Light, Woman’s Day, Cosmo Girl, Quick & Simple, and many others.
She is the author of twelve cookbooks.

Introduction
It’s always a good time to rediscover the age-old comfort of cookies. Try
conjuring an image more comforting than a warm kitchen, infused with the
scents of sweet vanilla, fragrant cinnamon, and fresh butter, and, on the kitchen
counter, a cooling rack piled high with fresh-from-the-oven delights studded
with chocolate chips and crunchy pecans. It is a cause for celebration in itself—
even more so when the cookie recipe is as quick and convenient as opening a
package of cake mix.
That’s right—cake mix. A standard 18.25-ounce package of cake mix is the
secret to a wealth of homemade cookies. Even better, the results are assuredly
irresistible. A package of cake mix gives home bakers the same head start for
baking cookies as for baking cakes. Cake mix simplifies steps and ingredients
and offers insurance (in the form of accurately premeasured and mixed flour,
sugar, and leavening) that the time spent baking will lead to sweet success time
and again. With a few extra ingredients, turns of the spoon, and whirs of the
mixer, cake mix can make any home cook a prize cookie baker.
And oh, what cookies to choose from! You may have come across a handful
of cake mix cookie recipes here and there, but never a collection as extensive as
this. Turn the pages and you’ll find an enticing array of cookie options: think
easy-as-can-be drop cookies, made from spoonfuls of dough dropped onto a
cookie sheet; formed, fancy, and filled cookies, that are either shaped into balls,
rolled and cut into fun shapes, or filled with jams, candies, and other treasures;
and blissful bar cookies, baked with ease in square or rectangular baking pans,
then cut into handheld pieces. They’re all here, and they’re all scrumptious,
satisfying, simple to make, and pretty to serve.

Quite a few all-American favorites can be found throughout the book:
Chocolate Chip Cookies, Oatmeal Raisin Cookies, Nutty Jam Thumbprints, and
Dark Chocolate Brownies are but a few. New takes on classic European cookies
are also well-represented, including crunchy Italian biscotti, tender French
madeleines, and rich Viennese teacakes.
Finally, a hearty helping of serendipity is stirred up to create a host of modern
cookie options, guaranteed to tempt one and all, and destined to become classics
in their own right. How about a Giant Cookie Pizza for your next birthday party?
Or Granola Chocolate Chunkers or Fresh Berry Cheesecake Bars for a picnic at
the park? How about a holiday cookie plate filled to overflowing with White
Chocolate Cranberry Bars, Caramel-Macchiato Thumbprints, Spumoni Chunk
Cookies, and Crushed Peppermint Snowballs? And why not surprise (and thrill)
your family on a busy weekday morning with healthy Whole Wheat Pumpkin
Breakfast Cookies or Chocolate-Nut Power Bars? This is the stuff of which
sweet dreams are made.
Once the cookie baking commences, one thing will immediately become selfevident:
each and every cookie in this collection will lead home bakers—and the
lucky recipients of their efforts—straight to the comfort zone. So why wait? Don
an apron, grab a bowl, and start mixing up some delicious fun. Be it ever so
humble, there’s no taste like a homemade cookie.

Contents

foreword
introduction

ONE 
drop cookies

TWO
 bar cookies

THREE 
formed and filled cookies

lists
about the author

Screenbook

Published by Cumberland House, an imprint of Sourcebooks, Inc.
P.O. Box 4410, Naperville, Illinois 60567-4410
(630) 961-3900
Fax: (630) 961-2168

2011022483

Printed and bound in the United States of America.

VP 10 9 8 7 6 5 4 3 2 1

 - Baking from the East End to the Middle East -

Anne Shooter

Project editor: Imogen Fortes
Design: Nikki Dupin / nicandlou.com
Photography: Emma Lee
Food styling: Joss Herd
Prop styling: Tabitha Hawkins
Reportage photography in Israel: Sarah Raanan


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Book Details
 Price
 3.00
 Pages
 320 p
 File Size 
 21,116 KB
 File Type
 PDF format
 ISBN
 978 1 4722 2361 6 
 Copyright©   
 Text © 2015 Anne Shooter 
 Photography © Emma Lee
 Photography pages 8–12 and 159 © 2015 Sarah Raanan

About the Author
Anne Shooter is a food writer for the Daily Mail and writes the hugely popular
Shooter’s Kitchen blog for Mail Online, where she shares recipes with numerous readers.

She has been a journalist for 20 years, and has written for titles including Delicious
magazine, the Jewish Chronicle, the Guardian and Woman and Home.

Anne’s love of cooking also led her to complete the Leiths School of Food and
Wine’s professional diploma and as such she also caters events and hosts
extravagant dinner parties for as many friends and relatives as she can, whenever
she has time.

She lives in London with her husband Dan, daughters Charlotte and Jessica, and
labradoodle Rufus.
....

Cook’s notes
All eggs are large unless otherwise stated.
All fruit and vegetables are medium-sized unless otherwise stated.
Oven temperatures are for conventional oven settings. If you use a fan oven,
simply reduce the temperature given in the recipe by 20°C.

Cake tins are fixed bottom unless specified as springform or loose-bottomed.
A word about yeast. I use instant yeast in these recipes purely for speed and
convenience. If you want to use ordinary dried yeast instead, use the same quantity
but dissolve it in a little of the liquid first, then add it to the other ingredients when
the recipe calls for adding the remaining liquid. If you use fresh yeast, you need to
use double the weight specified, and again dissolve it first, then add it with the
remaining liquid. For both of these options, after you have kneaded the dough, and
before shaping it, you need to let it rise, in a warm place, in a lightly oiled bowl,
loosely covered with lightly oiled cling film, until it has doubled in size, which
usually take 60–90 minutes. Then you must briefly knead it again, to knock out any
big air bubbles, then shape it and continue as per the recipe.

When buying tahini, look for Middle Eastern brands, available in plastic tubs in
larger supermarkets and Middle Eastern grocery shops. Avoid the grey, sludgylooking
stuff in jars. Good tahini is creamy-coloured and silky. Mix in the layer of
oil on top before using.

It is cheaper to buy spices, nuts and seeds in large bags from ethnic grocery stores
than in little pots or packets from supermarkets. However, they lose their intensity
quite rapidly so store them somewhere cool in a sealed bag or tub and use within 3 months.

You will notice that I have a bundt pan obsession. I love them! They are widely
available but the more unusual designs you see here are by Nordic Ware. Have a
search online for those you like best.
....


Table of Contents
Title Page
Copyright
Dedication
Introduction
Cook’s Notes
Cakes
Pomegranate and almond cakes with rose-scented syrup
Apple and blackberry traybake
Upside-down apple and honey cake
Grandma’s apple cake
Sesame and spice cake
Honey cake
Cherry Madeira cake
Spiced date loaf
Ottoman sponge cake
Hungarian sour cherry cake
Carrot and tahini cake
Greek orange and walnut syrup cake
Poppy seed and lemon drizzle cake
Cinnamon walnut coffee cake
Plum and vanilla cake
Rainbow marble cake
Italian pumpkin cake (Torte di zucca barucca)
Saffron and almond cake with saffron butter cream
Triple chocolate wonder cake
Chocolate, pistachio and apricot cake
Sachertorte
Hungarian chocolate layer cake
Middle Eastern fridge cake
Banana and sour cream cake
Mint chocolate brownies
Biscuits
Orange flower biscuit rings with pistachios
Cranberry and pistachio mandelbrot
Halva, rose and sumac shortbread
Tahini and honey cookies
Kichels (My Booba’s vanilla cookies)
Munn cookies
Turkish delight, pistachio and almond Florentines
Black and white cookies
Arabic anise biscuits
Linzer cookies
Desserts
Peach, vanilla and muscovado noodle pudding
Apple and hazelnut pudding with warm cinnamon-caramel sauce
Savta’s apple pie
Apricot and feta spelt crostata with honey crème fraîche
Fig, sharon fruit and pomegranate pavlova
Saucy botty lemon sponge
Spiced raspberry and sour cream cake
Blueberry bublanina
Jerusalem cheesecake
Proper East End Jewish cheesecake
Russ and Daughters’ legendary New York bagel pudding
Chocolate challah bread and butter pudding
Baking for Passover
(with lots of gluten-free recipes)
Passover pies
Filling 1 Spinach and feta
Filling 2 Meat and tomato with aubergines
Passover roasted vegetable strudel
Passover chocolate chip cookies
Syrian pistachio and cardamom cookies
Cinnamon balls
Coconut, dark chocolate and cherry fingers
Almond macaroons
Almond cake
Quinoa and pineapple spice cake
Raspberry sponge cake
Spiced orange and almond cake with cardamom drizzle
Citrus lavender syrup cake
Matzah pudding
Rich chocolate mousse cake
Chocolate, almond and pear cake
Flourless chocolate, pistachio and walnut brownies
Breads
‘Proper’ rye bread
Deli-style rye bread
Black bread
Marbled rye
Challah
Challah with rosemary and rock salt
Pretzels
The ultimate chewy bagels
Tomato, feta and tapenade ‘focaccia’
Pita with za’atar
Sabich – the ultimate Israeli sandwich
Onion pletzels
Laffa bread
Black olive breads
Sundried tomato and goats’ cheese babka buns
Shakshuka pizza
Old testament bread
Matzah
Sweet Doughs
Sticky cinnamon and pecan buns
Peach ‘coffee cake’ with cinnamon streusel
Pear and almond kuchen
Chocolate orange babka
Apple, date and fig challah
Doughnuts (Sufganiyot)
White chocolate and apricot kugelhopf
Bimuelos
Bola
Hungarian monkey bread
Sweet Pastry
Classic apple, cinnamon and sultana strudel
Super-quick banana, chocolate and halva strudel
Auntie Barbara’s apple strudel
Strudel pastry
Date, maple and walnut pie
Mini raspberry and ricotta Danish pastries
Sweet shortcrust pastry
Hamantaschen
Hazelnut and chocolate filo cigars with rose water syrup
Baklava
Raisin and walnut rugelach
Cheat’s chocolate cinnamon rugelach
Passion fruit cheesecake tartlets
Fig and frangipane tart with honey and orange flower drizzle
Savoury Bakes
Aubergine and halloumi tart with preserved lemons and mint
Linda’s cheese and onion tart
Friday night dinner pie
Pashtida with courgettes, feta and mint
Tuna and red pepper bourekas
Spinach and cheese boyos
Chickpea, feta and harissa sambusac
New York-style knishes
Moroccan chicken and almond filo pie
My mum’s smoked haddock puff pastry pasties
Index
About the Author
Acknowledgements


Screenbook
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First published in ebook in 2015
by HEADLINE PUBLISHING GROUP

Repro at BORN Group
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