• Breadcrumbs on January 20, 2013

  Big thanks to the EYB Member who indexed this book. I wasn't aware of it until I saw it appear on EYB and the additional details here enticed me to purchase it. It arrived this week and I find myself wanting to make most recipes I've seen in the book! I started out with the super-simple and delicious Cappuccino Shortbread and the truly scrumptious Peanut Butter Bread. Both recipes delighted. Really looking forward to further exploring this book chock full of classic recipes.

Notes about Recipes in this book

• Peanut butter bread

  • Breadcrumbs on January 20, 2013

    p. 22 If you love peanut butter, run don’t walk to pull this book off your shelf as this recipe produces a moist, tender, rich and delicious loaf that delivers on the author’s promise that it tastes “just like peanut butter”. My sous chef (golden retriever) couldn’t contain his excitement as I made this dish as he dashed back and forth fully convinced this would be entirely his own! He even sat in front of the oven as it baked! Though the author suggests it would be great toasted, w jam or even ice cream we absolutely adore it straight up. I’ve made several versions of PB breads over the years; this is the best by far. Photos here: http://chowhound.chow.com/topics/884276#7840759

• Cappuccino shortbread

  • Breadcrumbs on January 20, 2013

    p. 33 This is by far and away the quickest, easiest cookie recipe I've ever made. You simply dump all the ingredients (except the chopped chocolate) into your mixing bowl, stir them up, incorporate the chocolate and you're done. The mixture is pressed into a 9" square pan and baked for 30 mins. The bars have a crisp exterior and are tender and at times gooey with chocolate on the inside. I’ll make these again as they really are delicious and perfect with a cup of coffee. They’d be ideal when unexpected guests are arriving. Next time I’d omit the cinnamon as I prefer my cappuccinos and lattes without it and I’m sure I’d prefer the cookies that way as well. I think I’d use chocolate chips next time to ensure chocolate is evenly sized and dispersed and finally, I’d press it onto a jelly roll pan so it would be easier to cut. Photos here: http://chowhound.chow.com/topics/884276#7840759

• Double chocolate mint cookies

  • hillsboroks on January 15, 2023

    These are wonderful cookies and a snap to make. I had a bag of Andes Crème de Menthe baking chips to use up and this recipe seemed like the perfect one to make them shine. Instead of adding semi-sweet chocolate chips and chopped Andes mints at the end I added the full 10 ounce bag of the Andes baking chips and they were perfect. As a side note, the Andes chips don’t look like regular baking chips but rather they look like assorted size scraps of Andes candies that someone at the factory had the brilliant idea to bag up and market as baking chips.

  • hillsboroks on January 15, 2023

    These are wonderful cookies and a snap to make. I had a bag of Andes Crème de Menthe baking chips to use up and this recipe seemed like the perfect one to make them shine. Instead of adding semi-sweet chocolate chips and chopped Andes mints at the end I added the full 10 ounce bag of the Andes baking chips and they were perfect. As a side note, the Andes chips don’t look like regular baking chips but rather they look like assorted size scraps of Andes candies that someone at the factory had the brilliant idea to bag up and market as baking chips.

• Peach pie

  • bakingElizabeth on August 01, 2020

    Love this cookbook, and this recipe is a favorite. The recipe is accurate - shouldn't eat it hot out of the oven (as delicious as that turns out to be). The filling needs a little time to set, otherwise it oozes everywhere (as is probably true for most pies). The crust also works fine with buttermilk powder (powder added to flour, then water at the end), if no fresh buttermilk on hand.