Cook's Country Magazine, Dec 2011/Jan 2012

  • Reduced-fat apple crisp

    Reduced-fat apple crisp (page 5)

    from Cook's Country Magazine, Dec 2011/Jan 2012 Cook's Country Magazine, Dec 2011/Jan 2012

    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; American; Low fat
    • Ingredients: old-fashioned oats; Grape Nuts cereal; ground cinnamon; apples; apple juice
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Notes about Recipes in this book

  • Cherry tarts

    • Kinhawaii on August 08, 2019

      Nice sugar cookie with preserves filling. Dough is easy to handle- I find it easier to use after a short rest in the refrigerator. I have made these twice & haven't been experimental but the jam or preserves & almond extract could easily be switched around for lots of different flavor combinations.

  • Chocolate pound cake

    • Ambrosia on January 28, 2016

      Batter filled the recommended pan (used exact pan identified in recipe) to the rim. Once in oven, cake rose and overflowed. Didn't maintain structure without supporting walls of pan. Delicate, tender cake.

  • Cinnamon babka

    • Analyze on February 17, 2019

      I LOVE this bread, which the author modeled after brioche; if you like the flavors of brioche and cinnamon, I would highly recommend this recipe! I add even more butter by buttering the finished brioche, lol, yummy!! My husband isn't a big fan of the recipe, but he doesn't like brioche, so I think that's why. I did have issues both times with the rise in the fridge, where it's supposed to double after "at least 1 hour"; mine didn't budge after 2 days (!), and the second time I gave it three hours and it didn't move. The good news is that the bread had risen as expected before and after this step, and turned out quite delicious both times. I'm pretty sure that it wasn't user error as I used the same batch of yeast for a ton of other recipes before and after, and have a temperature controlled proofer for bread dough as well as an oven thermometer. Anyway, this bread is really good!

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  • Published Dec 01 2011
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Cook's Country showcases "country cooking": simple, great-tasting homemade food--Sunday dinners, potluck suppers, backyard barbecues, and even kids' birthday parties. And you can be sure that Cook’s Country’s recipes will come out right the first time—and every time —you go in the kitchen. We’ve taken the obsessive recipe development techniques that we’ve polished through years at America’s Test Kitchen (which involve testing and tweaking recipes as many as 100 times until we are certain that anyone who follows them will meet with success) and brought them to Cook’s Country. Cook’s Country’s mission is to reclaim, revive, and restore classic American heirloom recipes.