The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery by Amy Scherber and Toy Kim Dupree

  • Cherry cream scones

    from The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery The Sweeter Side of Amy's Bread by Amy Scherber and Toy Kim Dupree

    • Categories: Bread & buns, sweet; Afternoon tea
    • Ingredients: all-purpose flour; light brown sugar; dried cherries; heavy cream; turbinado sugar
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Notes about this book

  • Eat Your Books

    Read Chef Talk's review of this book and a sample recipe for Zesty Lemon Bars.

Notes about Recipes in this book

  • Cherry cream scones

    • wcassity on August 26, 2011

      The best scones I've ever had. I ate them monthly from the Hell's Kitchen store for years. This recipe allows us to replicate them perfectly.

  • Rhubarb quickbread with crumb topping

    • wcassity on May 22, 2023

      Nice, classic. Everyone enjoyed. The raisins are understated. The topping is delicious. About 4 rhubarb stalks for one loaf.

  • Lemon poppy seed muffins

    • Rachaelsb on September 15, 2019

      Lemony and cakey. I'd like more of a confectioner's sugar glaze.

  • Cinnamon raisin twists

    • chawkins on March 09, 2013

      Very good. Should be named Raisin twists with a hint of cinnamon, not that I am complaining. There are over two tablespoons of raisins per twist but only one teaspoon of cinnamon for the whole batch (12 twists).

  • Spinach mushroom quiche

    • nadiam1000 on March 19, 2018

      Had a crust in my freezer from Me, Myself and Pie and I made a 9" deep quiche. Cooked fresh spinach and used cremini mushrooms and muenster cheese. Par baked crust for 25 minutes and baked filled quiche for 25 minutes, covered for the last 5 not to over brown. Center was a bit soft, could have used a couple more minutes, but flavor was very good - love the mushroom spinach combination. Would loved to have made the individual quiches but would have needed additional pie dough.

  • Oatmeal raisin cookies

    • Rachaelsb on July 31, 2023

      Yum!!!!! I forgot about what a great cookbook this is! Everything you want in an oatmeal raisin cookie. Chewy chewy nicely browned. Yummy brown sugary flavor

  • Monkey cake

    • wcassity on March 30, 2013

      We make this cake for many of our family birthdays; it gets re -requested every year. Not too sweet. Moist but thick. Great with cream cheese frosting.

  • German chocolate cake

    • Globegal on September 07, 2013

      The cake is 5-star but the frosting has a smokey taste ... but I may have overcooked pecans and/or the caramel. Halved the recipe and baked for 26 min in a glass 11x7 inch pan. Didn't have 70% cacao so used equal amounts of semi-sweet chips and 99% chocolate I had on hand. Instead of cake flour, substituted 4 tsp cornstarch for flour. This is incredibly rich so cut into 20 pieces (5x4). Will definitely make again. Even with all these substitutions the cake turned out delicious.

  • Plum upside-down cake

    • wcassity on March 24, 2024

      So delicious! The cornmeal and the lovely, slightly eggy texture make it special, not the typical plum cake. Used Italian prune plums.

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  • ISBN 10 0470170743
  • ISBN 13 9780470170748
  • Linked ISBNs
  • Published Oct 29 2008
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons

Publishers Text

Amy's Bread is a New York institution - a beloved bakery that serves more than 55,000 loyal customers every month at its three Manhattan cafés and also supplies bread to many of the city's finest restaurants and food stores. While Amy's Bread is famous for its breads, it's also renowned for its sweeter side - cakes, cookies, bars, pastries, and other tasty bakery treats. Now Amy and her executive pastry chef show you how to re-create more than 70 of the bakery's trademark goodies in your own kitchen, from delectable breakfast and brunch fare to scrumptious snacks and luscious desserts.

You'll find all of your favorites here - tempting muffins and scones, classic cookies and bars, old-fashioned layer cakes, and many more. But Amy's Bread takes these familiar favorites to a whole new level, adding a special touch to each baked treat. You'll discover techniques that ensure ideal textures, ingredient combinations that add new flavor dimensions, and tips that guarantee picture-perfect results. The chefs in Amy's Bread's kitchens have painstakingly developed and tested every recipe in the book - and thousands of customers have already declared the finished products superb.

Illustrated throughout with more than 100 gorgeous color photographs, The Sweeter Side of Amy's Bread gives you the know-how you need to create all kinds of memorably delicious baked goods. For crowd-pleasing breakfasts, try Oat Scones with Cranberries and Walnuts, Lemon Poppy Seed Muffins, Pecan Sticky Buns, or Chocoholic Twists. For outrageously delicious snacks, treat yourself to White Chocolate Cherry Chunker Cookies, Lime Cornmeal Cookies, Gooey Coconut Dream Bars, or Toasted Hazelnut Biscotti with Citrus Zest and Pepper. And for spectacular desserts, you can't go wrong with Definitely Devil's Food Cake, Plum Upside-Down Cake, Rustic Mini Peach Pies, or the famous Amy's Bread Pink Cake. There are even recipes for some tempting savory items, such as Cheese Biscuits and Spinach Mushroom Quiche, which are perfect for an elegant brunch.

Throughout the book, detailed tips and techniques help you perfect your baking skills, and recipe measurements given in gram and ounce weights as well as traditional dry measures help you achieve consistently excellent results. With guidance and recipes from Amy's Bread, you'll take home baking to new heights - and create unforgettable sweet treats.

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