Martha Stewart's Baking Handbook by Martha Stewart

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Notes about this book

Notes about Recipes in this book

  • Pear-spice bundt cake

    • Jane on August 10, 2014

      According to a comment I saw online, this takes 65 minutes to bake at 350, not the 35-40 minutes in the recipe.

  • Blueberry muffins

    • BethNH on September 10, 2017

      Searching for a blueberry muffin recipe that used only ingredients I had on hand proved to be much more difficult than anticipated. I used some wonderful hand picked blueberries but the muffins were lacking in flavor. Perhaps that's why most of the recipes used sour cream, buttermilk, or citrus. We all ate them and enjoyed them enough but I'd use a different recipe next time. The next morning the muffins were quite delicious split down the middle, buttered, and grilled in a pan.

  • Apple crumb pie

    • mfto on December 18, 2010

      p. 237 - this pie recipe includes a recipe for Almond Crumb Crust p. 238 which is not included in the Index.

  • Classic crumb cake

    • Salt on July 16, 2011

      Outstanding! I added a layer of chopped strawberries before the streusel. It doesn't get better than this one. Have made several crumb cakes and this is the keeper. Highly recommended.

  • Summer fruit tart with lavender syrup

    • PatriciaScarpin on June 22, 2011

      I've adapted this recipe a little to make a blueberry tart: http://technicolorkitcheninenglish.blogspot.com/2011/06/summer-blueberry-tart-and-nice.html

  • Olive-oil bread

    • rglo820 on December 05, 2017

      This is a great recipe if you don't want to deal with kneading but you need a loaf of bread same-day. The olive oil keep it ultra moist for several days, so it's a great one to have on hand for toast, grilled bread, etc.

  • Pumpkin pie

    • Nancith on December 04, 2016

      This pie has a creamy smooth filling, but it lacks some zing. It is more mildly spiced than other pumpkin pies I've made, so my spice-loving family was a bit underwhelmed. Probably will make again, but add some ground cloves & allspice.

  • Gooseberry pie

    • Nancith on December 04, 2016

      If you have gooseberries, this is a great way to use them. The amount of sugar used left a little tartness to the filling, which was nice. Warning: don't use frozen berries, or let them thaw first. My filling using frozen gooseberries was extremely runny, even after increasing the amount of instant tapioca.

  • French almond macaroons

    • Rachaelsb on May 04, 2020

      Great treat with yummy almond chewy llavor!!! Used the strawberry filling.

  • Pumpkin bread

    • Rachaelsb on April 18, 2020

      Not as strong in flavor (pumpkin and spices) as would have liked but still satisfying bread.

  • White chocolate-butterscotch cookies

    • Francesca71 on November 23, 2014

      Good but a bit too sweet for me.

  • Cornbread

    • stef on May 29, 2016

      A quick cornbread. It was nice and moist. I omitted the corn.

  • Cherry-streusel coffee cake

    • kitchen_chick on November 23, 2019

      I’m giving it four stars with modifications. One cup of tart cherries is not nearly enough. I used two cups. I also substituted full fat lactose-free yogurt for the sour cream. I reduced the sugar in the cake by 25%. This resulted in a mildly sweet cake that we really liked. (And I didn’t use the glaze, which also adds sweetness.) People used to sweeter deserts will want to use the full amount and/or use the glaze. The batter was really gloppy and hard to spread and seemed insufficient for the pan, but it did rise a lot. With the additional cherries I put the first cup as the recipe describes and the second cup on top under the streusel topping.

  • One-bowl chocolate cupcakes

    • kitchen_chick on May 28, 2017

      One of my go-to recipes for chocolate layer cakes.

    • rionafaith on June 30, 2016

      p. 168 -- I've made these a couple times. Great base choc. cupcake recipe of the light and fluffy variety. Should really sift the flour -- I was lazy last time and didn't, and there were a couple visible white lumps on top. (Not really an issue once they were frosted.)

  • White cupcakes with strawberry buttercream

    • kitchen_chick on May 28, 2017

      I've made this as the layer cake version. Great cake.

  • Swiss meringue buttercream

    • kitchen_chick on May 28, 2017

      My go-to frosting recipe, too. The chocolate version is also great.

    • rionafaith on June 30, 2016

      p. 386 -- This is my go-to basic frosting.

  • Mocha buttercream

    • rionafaith on June 30, 2016

      p. 213 -- So good! Used on one-bowl chocolate cupcakes (from the same book, p. 168). Recipe makes enough to pipe tall swirls on 2 dozen cupcakes with a bit left over. Could maybe add more espresso powder with the same amount of water to make the coffee flavor even stronger.

  • Danish dough

    • rionafaith on June 30, 2016

      p. 334 -- Made these a couple years ago, and haven't felt the need to since... Lots of work, like any laminated pastry, but the instructions are very straightforward so it's really just a matter of time. Made the Prune Pinwheels (p. 336) and Apricot Bow Ties (p. 338).

  • Chocolate babkas

    • rionafaith on June 30, 2016

      p. 352 -- SO GOOD. I'm a jewish girl from Brooklyn, so I've eaten my fair share of babkas, and this is the best one I know. Have made these several times... only problem is the recipe makes 3 loaves and isn't easily reduced, which is dangerous. But the loaves freeze well wrapped in plastic and foil!

  • Fruit curd tartlets

    • rionafaith on June 30, 2016

      p. 258 -- Made these for a party a while back with both lemon and lime curds and they went fast! Kind of a pain to get out of the mini tart shells, of course. I didn't make the meringue topping, they were fine without.

  • Jam crumb bars

    • rionafaith on June 30, 2016

      p. 122 -- These were super yummy, but I would use a bit more jam next time as it ended up being a pretty thin layer.

  • Cream cheese and chive biscuits

    • rionafaith on July 23, 2016

      Martha warns that this dough is "a bit sticky", but I found it so incredibly sticky that it was very difficult to work with. I made this in the food processor, and as I was adding the buttermilk I could see that it was very wet so I didn't add the last 1/4 cup... I can't imagine how sticky it would have been if I added the listed amount of milk. It was almost impossible to knead and I ended up incorporating quite a bit more flour, and chilling it before trying to start the turning process, which made it much easier. Once baked though, these are delicious!

  • Lemon curd

    • rionafaith on June 30, 2016

      p. 390 -- Simple, rich, and delicious. Used as filling for the fruit curd tartlets on p. 258

  • Lime curd

    • rionafaith on June 30, 2016

      p. 390 -- I made this in addition to the lemon curd on the same page to make fruit curd tartlets (p. 258), and I added a drop of green food coloring to this batch to distinguish it from the lemon. BAD IDEA. Even though I used the teensiest amount the color ended up radioactive-looking. Other than that, it was delicious. Just stay away from the food color!

  • Apricot-cherry upside-down cake

    • anya_sf on May 24, 2020

      Just delicious. This cake should not have turned out for me, as I messed up my timing with dinner, so I had to "pause" the cake right at the point of whipping the egg whites (left them partially whipped for an hour). When I finished whipping them, I forgot to add the final 1/4 cup sugar, so I just stirred it into the batter at the end. The cake still turned out great. The only problem I had was spreading the butter-sugar mixture onto the parchment; it wanted to stick to the spatula, not the parchment, and I ended up using my fingers to dollop it around. I might melt the butter next time. The cake itself was moist, tender, and almondy, with a slight crunch from the cornmeal. Even my underripe apricots tasted good.

  • Lemon madeleines

    • anya_sf on May 25, 2020

      Delicious - sweet, tender, and super lemony. I didn't measure the zest, just eyeballed it - zested 4 large lemons. Made the batter a day ahead. I just own one 16-mold pan and a mini pan and got 16 regular madeleines + 14 mini ones (those baked in 8 minutes).

  • Classic apple pie

    • luolili on February 17, 2018

      I make this pie with Martha's pate brise for the crust every Thanksgiving, and it is amazing. I go easy on the lemon juice, and add a pinch of cloves. But don't use honey crisp apples or it makes wayyy too much juice in the pie and you have to pour it out! Granny Smith always works great.

  • Marble cake with white-chocolate glaze

    • Sparkles75 on March 31, 2019

      Saw elsewhere this recipe had good reviews so took a chance and baked it for father-in-law's birthday. Everyone loved the cake and it was almost gone within 20 minutes. The birthday boy had 4 slices which says it all. It's not a grand showstopper of a cake but the flavour and texture is just lovely. The only change I made was to add a tsp of vanilla to the white chocolate glaze.

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Reviews about this book

  • Technicolor Kitchen

    ...insanely easy to make and super tasty, they were a hit with the coworkers - every time I ran into someone walking down the corridors they would say "OMG, those pistachio cookies were amazing!"

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0307236722
  • ISBN 13 9780307236722
  • Linked ISBNs
  • Published Nov 18 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Clarkson Potter

Publishers Text

For the hundreds of thousands of readers who've always turned to Martha for the most authoritative, beautiful books, she's back with her first book in 6 years!


Nobody does the domestic arts better than Martha Stewart and her unparalleled team at Martha Stewart Living, and the subject for which they're best-known and most-respected is this book's: baking.


Taking the same comprehensive approach as her bestselling Hors d'Oeuvres, The Baking Handbook provides over 250 time-tested, foolproof recipes for the best--and most beautiful--baked goods. Each chapter begins with the basics, detailing the batterie de cuisine (the tools, gadgets, and ingredients) and general troubleshooting for the chapter. Then the recipes progress from the simplest to the most ambitious, satisfying every level of home cook. And since Martha is known for nothing if not thoroughness, the Baking Handbook also offers:


  • Icons that signal whether the recipe is best for beginners, intermediate cooks, or more advanced bakers.

  • Step-by-step photographs of techniques.

  • Tips specially designed to help readers make the best-looking desserts possible.

  • Make-ahead information, storage techniques, freezing instructions, and troubleshooting tips.


The recipes themselves are for not only the favorite time-honored classics, but also the creative twists and interpretations for which Martha is known, covering the full breadth of categories that any home-baker could want, including:


  • SIMPLE BAKED GOODS including biscuits and shortcakes, muffins, scones, quick breads, popovers, and pound cakes, from the most basic Buttermilk Biscuit to Cream Cheese-Chive Butter Biscuits.

  • COOKIES that cover everything from biscotti and drop cookies like Chewy Chocolate Chip to such piped-and-pressed treats as Milk Chocolate Peanut Butter Cookies.

  • BASIC CAKES such as Linzer Torte or Carrot-Ginger Cake with Cream Cheese Frosting and SPECIALTY CAKES like Buche de Noel, Pavlovas with Currants and Berries, and Chiffon Cake with Lemon Curd.

  • PIES, TARTS, AND GALETTES, from the most fundamental Classic Apple Pie to Strawberry Cream Pie, from Sugarplum Tart with Shortbread Crust to Apricot Blackberry Galette.

  • PASTRIES that include Napoleons, Sour Cherry Strudel with Cheese, and Profiteroles.

  • FRUIT DESSERTS such as Apricot Blueberry Cobbler and Plum Crisp.

  • YEAST BAKING that offers everything from Sugar Buns and Cinnamon Rolls to Breakfast Brioche with Crème Fraiche, Focaccia, Pizza Dough, and even the greatest Homemade Hamburger Buns.


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