The proportion of these ingredients varies slightly from recipe to recipe and dictates the finished flavor and texture of each individual cake , so take care to measure the ingredients as directed . A coffee cake should be baked ...
Author: Beth Hensperger
Publisher: Harvard Common Press
Collects such quick and easy recipes as Santa Fe scones, vanilla Belgian waffles, and pumpkin gingerbread, and includes instructions for syrups, jams, and variations.
See also Cakes Alta's Stollen (German Coffee Cake), 379 Apple-Nut Coffee Cake, 201 Apple Streusel Coffee Cake, 394 Aunt Frieda's Coffee Cake, 91 Banana Coconut Coffee Cake, 412 Bellaire House Sock-It-To-Me Coffee Cake, 110–11 Blueberry ...
Author: Kitty Maynard
Publisher: Thomas Nelson
The best crowd-pleasing recipes from widely acclaimed country inns and bed & breakfasts in the United States are collected in this unique cookbook and travel guide. More than 340 inns and 1,500 recipes are collected here, some from the finest chefs in America, while others represent the best in mouth-watering homestyle cooking. More than a cookbook, Best Recipes from American Country Inns and Bed & Breakfasts is organized alphabetically - state-by-state. It is a reliable guide to the inns themselves, including addresses, phone numbers, and a listing of activities available at each inn. There are two extensive indexes. One allows you to find the inns by city and state, and the other allows the reader to find any recipe or type of recipe quickly and easily. Kitty and Lucian Maynard have written two similar books, The American Country Inn and Bed & Breakfast Cookbook, Vol. I and Vol. II. These have been selections of Book-of-the-Month Club, the Better Homes and Gardens Book Club, and Family Bookshelf. The first book was featured on the back of Just Right cereal boxes. Reviews rave about the excellent, tasty recipes: "Everything we tried was terrific!" - Brunswick (Maine) Times Record "Many of these dishes are unique creations of the inn chefs and are not to be found elsewhere." - The Midwest Book Review "Chock full of mouthwatering recipes . . . a grand selection of entrees." - Levittown (Pennsylvania) Courier-Times
Short brings back the Bundt cakes of yesteryear with mouthwatering, kitchen-tested recipes for busy families, elegant entertainers, and confection connoisseurs everywhere. In addition, the dozens of glazes, sauces, and frostings are sure to transform any cake into a shining crown of glory.
coffee See café and coffee cake. coffee cake, as Americans know it today, descends from ancient honey cakes, yeasty French galettes, medievalenriched breads, and seventeenthcentury German kuchen. The practice of pairing sweet cakes with ...
Publisher: Oxford University Press
A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.
mini coffee cakes Makes 8 mini cakes You can build perfect little quick desserts from mini Drake's Coffee Cakes . All you need is some coffee ice cream and raspberry jam . Use a sharp serrated knife to cut cleanly through the cakes .
Author: Lauren Chattman
Publisher: Harvard Common Press
An assortment of fifty oven-free cake recipes that can be prepared in the refrigerator or freezer demonstrates how to use store-bought cake-layer substitutes for a variety of needs, in a collection that features such options as Triple Chocolate Mousse Terrine, Twinkie Tiramisu, and Black forest Icebox Cake. Simultaneous.
Chocolate Mint Coffee , 99 Cinnamon Amaretto Iced Coffee , 108 Cafe Au Vin , 153 Cafe Con Leche , 71 Cafe De Olla , 72 Cafe Keith , 138 Cafe Latte , 140 Cafe Mexicano , 74 Campfire Cafe , 156 Cappuccino Blanco , 142 Cinnamon Coffee Cake ...
Author: Mary Ward
Publisher: Frederick Fell Publishers
As coffee drinks have risen in status to "state of the art" designer beverages, a unique guide provides a unique selection of innovative culinary delights culled from a broad range of cultures and beverage drinkers around the world, including more than 100 recipe secrets to create the best tasting, most relaxing and healthiest cup of "black gold." Reprint.