Pies and Cakes by Better Homes & Gardens Magazine

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Notes about this book

  • chawkins on April 06, 2020

    Pg 65 - Golden Butter Sponge Cake, my brother's favorite cake, always requests it for his birthday. Made half of a recipe yesterday for the two of us in a well greased 5-cup bundt pan, stuck a little in three spots. Reduced the sugar used to whip with the egg white by 1/8 C. Convection baked at 325 for 37 minutes, cake is still very moist, but would start checking at 35 m next time because I did open oven door mid-bake to slip a tray underneath the pan in case it overran but it did not.

  • chawkins on May 20, 2017

    Alemily, you don't want to share, one of my favorite books.

  • alemily on May 20, 2017

    Indexed book under personal recipes. All bookmarked under "BH&G Pies & Cakes"

  • chawkins on May 19, 2016

    Pg 54 - Carrot-pineapple cake. My go to carrot cake, very moist and easy. Kind of a dump cake, you put everything together and beat for 2 minutes. I reduced the sugar in the cake by 1/6 of a cup and the cream cheese frosting by 3/4 of a cup. Love the pecans in the frosting.

  • chawkins on July 07, 2014

    Pg 26 - Strawberry Pineapple Cream Pie. Like this better than the strawberry glaze pie as this is basically the glaze pie with filling underneath. I used two small packages of pudding mix totaling 3.75 oz, so increase milk to 1 2/3 cup. Could not find small can of crushed pineapple in store, so weighed 8.75 oz from big can.

  • chawkins on June 22, 2014

    Pg 13 - Strawberry glaze pie. Couldn't be easier. Fresh strawberries arranged on a baked pie crust with strawberry glaze poured over. I did not use food coloring in the glaze as suggested by the recipe and it looked fine.

  • chawkins on November 12, 2013

    Pg 61 - Lemon Pudding Cake. Lemon pudding in the bottom with a souffle like cake on top. Very good. Healthier and less fussy than the Cook's Country recipe.

  • chawkins on February 15, 2013

    Pg 65 - Boston cream pie - very good version, both the filling and the glaze were of the perfect consistency. The cream-custard did not ooze out between the layers and the chocolate glaze was spreadable but not drippy. Only complaint was the glaze used a whole cup of confection's sugar. Cooking Light's version uses Maple syrup, Emeril's too rich, may try Maida Heatter's next time.

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  • ISBN 10 0696003902
  • ISBN 13 9780696003905
  • Published Nov 01 1966
  • Format Hardcover
  • Page Count 91
  • Language English
  • Edition First edition.
  • Countries United States
  • Publisher Meredith Books

Publishers Text

Perennial fruit pie favorites, creamy, custard, chiffon, parfait pies...shells and crusts. in the cake catagory we have chocolate, lemon, white, spice, cupcakes. Upside down and pudding cakes, the lightest cakes ever, fruit cakes, tricks with cake mixes and finishing touches. Whew need I say more i am goin to go get some cake!!

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