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| BOOK REVIEW |
Reviewed by Cindy Sanchez With some cute little anecdotes sprinkled throughout its text, Baking Secrets is a charming cookbook from author Bonnie Bailey. Her many years of experience as a chef and baker lend a distinct flavor to her recipes. Her baking secret?; "...feel, smell, taste, touch, and general common sense are as important in baking and dessert making as in anything else." The easy to make recipes are divided into Baking Savories for Breakfasts & Brunches, Baking Biscuits & Bread for Dinners & Lunches, Baking Desserts for Occasions Lowly & Grand, and Baking Cookies & Things To Eat Out Of Hand. A delightful book that entertains as it teaches! Sample Recipe: The following text and recipe are copyrighted by Favorite Recipes Press (FRP) 2002. Apple Walnut Bread Quick Breads are those baked without yeast as a leavening agent. In order to give quick breads some rise, or texture, usually leavening agents such as baking powder and/or baking soda are used. The quick bread here is actually better if made the day before and reheated: A real boon for early morning breakfasts or brunches, especially. 1 cup coarsely chopped walnuts 3/4 cup (1 1/2 sticks) unsalted butter, softened 1/2 cup vegetable oil 2 eggs 2 1/2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 cup buttermilk or sour cream 1 tablespoon Dijon mustard 2 medium apples, coarsely chopped 8 ounces bleu cheese, such as Roquefort or Maytag Spread the walnuts on a foil-lined baking sheet. Bake at 325 degrees just until they begin to darken. Remove from the oven, and set aside. Beat the butter and vegetable oil in a large mixer bowl until fluffy. Beat for 3 to 4 minutes longer, scraping the bowl occasionally. Add the eggs one at a time, beating well after each addition. Beat at high speed for about 4 to 5 minutes or until the curdled look is smoothed out. Mix the flour, sugar, salt, baking soda, and baking powder together. Add the flour mixture and buttermilk alternately to the egg mixture, mixing well after each addition. Mix in the Dijon mustard. Stop the mixer; and add the apples, toasted walnuts, and cheese. Beat at low speed just until mixed; do not overbeat. Pour the batter into a well-oiled loaf pan. Bang the pan on a hard surface to level the batter in the pan (I use the floor). Bake at 350 degrees for 1 hour or until the bread tests done at the center. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely. Make 1 loaf. Found on page 79. Binding: Hardback: 176 pages (2002) Publisher: Favorite Recipes Press; ISBN: 0-9634316-9-2 Cost: $19.95 Click Here For Purchase Info Or phone The Cookbook Marketplace at 1-800-269-6839 |
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Create My Own Soup 
