More than 600 Recipes for Homemade Treats
Baking: The word itself conjures up images of warmth and festivity. What better way to celebrate a special occasion than with a home-baked cake or pie? But you don’t have to wait for an occasion: You can make even the most humdrum day sparkle with a fresh-from-the-oven batch of brownies, savory herb focaccia, or the surprise of after-school coffee cake or muffins.
Whether you grew up with homemade treats like these or relied on buying favorites from a bakery, you’ll find that these triple-tested recipes–more than 600 in all–will bring back delicious memories–and help you create new ones for family and friends.
In Good Housekeeping Baking you’ll find old-time delights as well as specials that may be new to you–from crowd-pleasing bar cookies and neighborly quick breads to silky custard pies and big-city cheesecakes–along with some appealing specialties you might not have thought of baking, such as crackers and soufflés. Try some of our internationally inspired recipes, too, including sturdy Italian and Greek breads, elegant French fruit tarts, spicy German cookies, and buttery Danish pastries.
You’ll learn how to decorate party cakes and form fancy crusts for pies. And it’s not all sweets: We give you recipes for pizzas, focaccias, quiches, and other savory pastries as well. How-to photos and helpful hints ensure that you’ll get it right the first time and every time.
There’s no time like the present! Choose from any of our hundreds of irresistible treats: Good Housekeeping Baking is filled with can’t-miss recipes that will create–or re-create–many happy memories.
Baking Basics 13
Quick Breads & Crackers 76
Yeast Breads 114
Soufflés, Custards & Baked Desserts 168
Pies & Tarts 202
Specialty Pastry 258
Frostings, Fillings & Flourishes 350
The following is an excerpt from the book: Good Housekeeping Baking: More than 600 Recipes for Homemade Treats by Good Housekeeping (Editor)
Published by Hearst Books; 0688166164 ; $30.00US; Oct. 99
Copyright © 1999 Hearst Communications
Prep 65 minutes plus cooling
Bake 7 to 9 minutes per batch
A spatula-like stencil with a leaf-shaped cut-out is used to make these autumnal almond cookies.
1/3 CUP ALMOND PASTE (3 1/2 OUNCES), CRUMBLED
1/4 CUP SUGAR
3 TABLESPOONS BUTTER OR MARGARINE, SOFTENED
1/4 TEASPOON ALMOND EXTRACT
1 LARGE EGG, SLIGHTLY BEATEN
1/3 CUP PLUS 2 TABLESPOONS ALL-PURPOSE FLOUR
1 In small bowl, with mixer at medium speed, beat almond paste until softened. Add sugar and beat until smooth (a few small lumps will remain). Add butter and beat until well blended. Reduce speed to low and beat in egg and almond extract until incorporated. Stir in flour until just combined, scraping bowl occasionally with rubber spatula.
2 Preheat oven to 350° F. Generously butter 2 large cookie sheets. Spread a teaspoonful of batter through leaf spatula and smooth 1/8 inch thick with small wet metal spatula. Repeat with remaining batter, leaving 2 inches in between leaves. Bake 7 to 9 minutes, rotating sheets between upper and lower racks halfway through baking, until edges are golden. With wide spatula, transfer cookies to wire rack to cool completely.
3 Repeat with remaining cookie batter. Makes about 3 dozen cookies.
EACH COOKIE: ABOUT 35 CALORIES, 1 G PROTEIN,
4 G CARBOHYDRATE, 2 G TOTAL FAT (1 G SATURATED),
0 G FIBER, 9 MG CHOLESTEROL, 15 MG SODIUM.
CHOCOLATE-ALMOND LEAVES Prepare as above; cool. Melt 3 1/2 squares (3 1/2 ounces) semisweet chocolate. Spread chocolate in thin layer over cooled cookies, marking veins of leaves with edge of thin metal spatula. Let stand on wire racks until chocolate has set.
EACH COOKIE: ABOUT 50 CALORIES, 1 G PROTEIN,
6 G CARBOHYDRATE, 3 G TOTAL FAT (1 G SATURATED),
0 G FIBER, 9 MG CHOLESTEROL, 15 MG SODIUM.
PREP 15 MINUTES / BAKE 25 TO 30 MINUTES
Pumpkin muffins are perfect Halloween party fare and are always welcome on the autumn breakfast table or the Thanksgiving bread basket. For a change, add 1 cup raisins or 1 cup chopped walnuts or pecans.
3 1/2 CUPS ALL-PURPOSE FLOUR
1 TABLESPOON BAKING POWDER
2 TEASPOONS PUMPKIN-PIE SPICE*
1 TEASPOON BAKING SODA
1 TEASPOON SALT
3 LARGE EGGS
1 CAN (16 OUNCES) SOLID PACK PUMPKIN (NOT PUMPKIN PIE MIX)
3/4 CUP BUTTER OR MARGARINE (1 1/2 STICKS), MELTED
2/3 CUP PLUS 2 TABLESPOONS PACKED BROWN SUGAR
2/3 CUP HONEY
2/3 CUP MILK
1 TEASPOON GROUND CINNAMON
1 Preheat oven to 400° F. Grease twenty-four 2 1/2″ by 1 1/4″ muffin-pan cups or line with paper baking liners. In large bowl stir together flour, baking powder, pumpkin-pie spice, baking soda, and salt.
2 In medium bowl, with wire whisk or fork, mix eggs, pumpkin melted butter, 2/3 cup brown sugar, honey, and milk. Stir egg mixture into flour mixture just until flour is moistened (batter will be lumpy).
3 Spoon batter into prepared muffin-pan cups. In small cup, combine remaining 2 tablespoons brown sugar and cinnamon; sprinkle over muffins. Bake 25 to 30 minutes, rotating pans between upper and lower racks halfway through baking, or until tops of muffins are browned and toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan; serve warm. Or cool on wire rack to serve later. Makes 2 dozen muffins.
*Or use 1 teaspoon ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
EACH MUFFIN: ABOUT 205 CALORIES, 3 G PROTEIN, 31 G CARBOHYDRATE, 8 G TOTAL FAT (4 G SATURATED), 1 G FIBER, 43 MG CHOLESTEROL, 285 MG SODIUM.
Pumpkin Crème Caramel
PREP 30 MINUTES PLUS OVERNIGHT TO CHILL
BAKE 55 MINUTES
You might consider a change in your Thanksgiving menu after tasting this luscious caramel-drenched pumpkin custard. Be sure to used canned solid pack pumpkin, not pumpkin-pie mix for this recipe.
6 STRIPS (3″ BY 1″ EACH) ORANGE PEEL
1 1/4 CUPS SUGAR
1/4 CUP WATER
1 CAN (12 OUNCES) EVAPORATED MILK
1 CUP HEAVY OR WHIPPING CREAM
1 CUP SOLID PACK PUMPKIN (NOT PUMPKIN-PIE MIX)
6 LARGE EGGS
1/4 CUP ORANGE-FLAVORED LIQUEUR
1 TEASPOON VANILLA EXTRACT
1 TEASPOON GROUND CINNAMON
PINCH GROUND NUTMEG
1 In 1-quart saucepan, heat orange peel, 3/4 cup sugar, and water to boiling over high heat; cover and cook 10 minutes. With fork, remove orange peel and discard. Continue cooking sugar mixture about 3 minutes longer, until amber in color. Pour caramel into 9″ by 5″ loaf pan, swirling to coat bottom. (Hold pan with pot holders to protect hands from heat of caramel.) Set pan aside.
2 In heavy 2-quart saucepan, heat evaporated milk, cream, and remaining 1/2 cup sugar just to boiling over medium-high heat.
3 Meanwhile, preheat oven to 350° F. In large bowl with wire whisk, mix pumpkin eggs, liqueur, vanilla, cinnamon nutmeg, and salt until combined.
4 Gradually whisk hot milk mixture into pumpkin mixture until combined. Pour pumpkin mixture through medium-mesh sieve into prepared loaf pan. Place loaf pan in 13″ by 9″ roasting pan; place in oven. Carefully pour boiling water into roasting pan to come three-quarters up side of loaf pan. Bake 55 minutes, or until knife inserted 1 inch from edge of custard comes out clean (center will jiggle slightly). Remove loaf pan from roasting pan to cool on wire rack 1 hour. Cover and refrigerate crème caramel overnight.
5 To unmold, run small metal spatula around sides of loaf pan; invert crème caramel onto serving plate, allowing caramel syrup to drip from pan onto loaf (some caramel may remain in loaf pan). Makes 12 servings.
EACH SERVING: ABOUT 245 CALORIES, 6 G PROTEIN, 28 G CARBOHYDRATE, 12 G TOTAL FAT (7 G SATURATED), 0.5 G FIBER, 143 MG CHOLESTEROL, 85 MG SODIUM.
French Apple Tart
PREP 1 HOUR 30 MINUTES
BAKE 1 HOUR 12 TO 20 MINUTES
Thin apple slices are arranged over a filling of freshly-made applesauce and glazed with apricot preserves.
BAKED SWEET PASTRY CRUST FOR 11-INCH TART (PAGE 208)
4 LARGE GRANNY SMITH APPLES (9 POUNDS), PEELED AND CORED
4 LARGE GOLDEN DELICIOUS APPLES (2 POUNDS), PEELED AND CORED
6 TABLESPOONS BUTTER OR MARGARINE
1/2 CUP PLUS 9 TABLESPOONS SUGAR
1 1/2 TEASPOONS VANILLA EXTRACT
1/4 TEASPOON GROUND NUTMEG
1/3 CUP APRICOT PRESERVES, PRESSED THROUGH A SIEVE
1 Prepare dough as directed through chilling in 11-inch fluted tart pan. Line and weight tart shell, bake, and cool as directed.
2 From lemons, finely grate 1 1/2 teaspoons peel and squeeze 2 tablespoons juice. Reserve 2 Granny Smiths and 1 Golden Delicious apple for top. Slice remaining apples. In large skillet, melt 4 tablespoons butter over medium-high heat. Add sliced apples and cook 5 minutes. Cover, reduce heat to medium, and cook 15 minutes, or until very tender. Stir in lemon peel and juice, 1/2 cup sugar, vanilla, and nutmeg. Cook, stirring frequently, 25 to 30 minutes until puree is very thick and has reduced to 2 1/4 cups. Cool to room temperature.
3 Meanwhile, preheat oven to 375° F.
4 Thinly slice remaining apples. Spoon puree into tart shell and spread evenly. Arrange apple slices, overlapping in concentric circles, on puree. Melt remaining 2 tablespoons butter. Brush apples slices with butter and sprinkle with remaining 2 tablespoons sugar.
5 Bake 45 to 50 minutes, until apples are tender when pierced with a knife. Cool tart on wire rack 10 minutes. Remove side of pan and cool completely. When cool brush apple slices with sieved preserves. Makes 12 servings.
EACH SERVING: ABOUT 355 CALORIES, 2 G PROTEIN, 52 G CARBOHYDRATE, 16 G TOTAL FAT (10 G SATURATED), 3 G FIBER, 59 MG CHOLESTEROL, 210 MG SODIUM.
PREP 35 MINUTES PLUS OVERNIGHT TO STAND
BAKE 2 HOURS TO 2 HOURS 15 MINUTES
Somewhat more subtle than a holiday fruitcake, this popular Scottish teacake is topped with whole almonds and lightly flavored with orange.
2 CUPS ALL-PURPOSE FLOUR
1 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
1/4 TEASPOON GROUND ALLSPICE
1/4 TEASPOON GROUND CINNAMON
2/3 CUP BLANCHED WHOLE ALMONDS
1 CUP SUGAR
2/3 CUP GOLDEN RAISINS
2/3 CUP DRIED CURRANTS
1/2 CUP DICED CANDIED CITRON
1/2 CUP DICED CANDIED ORANGE OR LEMON PEEL
1/2 CUP RED CANDIED CHERRIES, CHOPPED
1 CUP BUTTER OR MARGARINE (2 STICKS), SOFTENED
4 LARGE EGGS
2 TABLESPOONS ORANGE-FLAVORED LIQUEUR
1 Preheat oven to 300° F. Grease and flour 8-inch springform pan.
2 In medium bowl stir together flour, baking powder, salt, allspice, and cinnamon.
3 In food processor with knife blade attached, combine 1/3 cup almonds and 1/4 cup sugar. Process until almonds are finely ground. In medium bowl, mix ground-almond mixture, raisins, currants, citron, orange peel and cherries.
4 In large bowl, with mixer at low speed, beat remaining 3/4 cup sugar and butter until blended. Increase speed to medium-high and beat 5 minutes, or until light and creamy. Add eggs, 1 at a time, beating well after each addition. Beat in orange liqueur. Reduce speed to low; beat in flour mixture until blended, scraping bowl (batter will be thick). Stir in fruit mixture.
5 Spoon batter into prepared pan, spreading evenly. Arrange remaining 1/3 cup almonds on top of batter. Bake 2 hours to 2 hours 15 minutes, until toothpick inserted in center of cake comes out clean. Cover pan loosely with foil after 1 hour to prevent top from overbrowning. Cool in pan on wire rack 20 minutes. With small knife, loosen cake from side of pan; remove pan side. Cool completely on wire rack. When cool, remove pan bottom and wrap cake in plastic wrap and then in foil. Let stand overnight before serving. Makes 20 servings.
EACH SERVING: ABOUT 290 CALORIES, 4 G PROTEIN, 40 G CARBOHYDRATE, 13 G TOTAL FAT (6 G SATURATED), 1 G FIBER, 67 MG CHOLESTEROL, 180 MG SODIUM.
Copyright © 1999 Hearst Communications