• imaluckyducky on February 07, 2022

  As an ebook no recipe index or list of recipes anywhere.

Notes about Recipes in this book

• BLT bread

  • Zosia on June 07, 2018

    My go-to recipe for hamburger buns but baked as loaves and sliced, makes excellent sandwich bread as well. The crumb is light and soft but doesn't readily absorb moisture so doesn't become soggy. I use only half the yeast.

• Double-garlic fougasse

  • Zosia on November 27, 2013

    Tasty but a mess to shape with oil oozing everywhere. I used half whole wheat bread flour, reduced the yeast to 3 tsp, omitted the garlic powder and created my own garlic oil by adding the minced garlic to regular olive oil (to no ill effect).

• Bake-shop sour cream-rhubarb-peach muffins

  • Zosia on July 12, 2019

    I had only mediocre nectarines and no buttermilk so I wasn't sure how these would turn out. Yogurt is suggested as a sour cream substitute; I used it in place of the buttermilk as well and doubled the amount of fruit (& veg). I discovered with these that rhubarb, nectarines (even sub-par ones!) and orange is a winning combination. The muffin was moist and delicious and the orange-cream cheese glaze made it dessert-worthy. I baked the batter as 24 regular muffins (19 minutes @ 375F).

• Baker's best bran muffins

  • yassoma on August 25, 2016

    This was just OK. It made a lot of muffins so I froze some. It has a lot of fiber so it's good and healthy but I would rather spend 250 calories on something tastier or more substantial. Plus, the quantity of the baking soda gave it a slightly weird taste. Didn't expect something so mediocre to be her "favorite bran muffin".

• White chocolate-macadamia nut cookies

  • Zosia on January 21, 2014

    Very tasty cookie, a little on the sweet side but with good vanilla flavour and laden with white chocolate and macadamia nuts. The cookies didn't spread much and had a somewhat cake-y interior. I'm in search of the "ultimate" white chocolate-macadamia nut cookie and this one isn't it.

• Brownie fantasy bars

  • jluvs2bake on November 14, 2017

    Baked at least 15 mins. longer than instructions, and inside is still super gooey (some people will like this, I'm sure!) I'm not sure how to fix that without drying out the edges; possibly need to use heating cores through the center or bake it in 2 smaller pans instead of the 9x13. The edges are perfect -- moist and chewy. Flavor good but staggeringly rich -- small pieces suffice! I had to leave out nuts for someone, but otherwise I pretty much followed the recipe. I think I'll do it without dates next time or use a different type of dates (the ones I had on hand were very firm-textured, and I think their texture was a little weird for the brownies). I will make these again, though, especially for young people or friends who love a super rich sweet treat.

• Italian plum-cream cheese coffee cake

  • Zosia on September 12, 2019

    This was a delicious showcase for the plums and it was a breeze to put together since I used a food processor for the cake batter base as instructed but also for the cheesecake-type topping. I was out of sour cream and used 1% yogurt in its place. This seemed to work as the topping set nicely after chilling. I liked this cake best after it sat for about 30 minutes at room temperature - the cake portion was soft but the topping was still cool and firm.

  • minbody on October 11, 2022

    I skipped the food processor and just used a hand mixer. A nice cake, although one I probably wouldn't repeat. I don't think the cream cheese layer really goes with the plum/cake layer, although the cream-cheese lover in the house gave this cake two thumbs up. If you make this, don't wait for the cream cheese to brown, just make sure it's set. I ended up overbaking the cake because the recipe says the top layer should brown AND set.

• Breakfast café cinnamon crumb cake

  • Zosia on February 09, 2014

    Moist, cinnamon-y cake that comes together quickly in part because some of the batter mix is used for the crumb topping. I baked it in a 9x13 pan (30 minutes only), one of the recommended sizes, but found the cake to be rather short and the topping sparse, problems which would be solved by using either the 9 or 10" round. I used melted butter and reduced the sugar by 1/2 cup (1/4 cup each of brown and white).

• Cranberry-orange-walnut tea bread with sweet orange glaze

  • donascott on June 10, 2013

    This is my favorite quick bread to make at Christmas for my neighbors. I like to double the recipe and bake it in three 8" loaf pans. Seriously good!

  • imaluckyducky on December 10, 2024

    5 stars exceptionally easy to put together and an excellent use of leftover oranges and cranberries before they go bad. Used plant based butter and subbed oatmilk with lemon juice for the buttermilk. As written flavors are well balanced, orange is fragrant and pronounced without being overpowering. Not too sweet. The glaze elevates it to the next level! We devoured it in a day and a half

• Old fashioned fragrant banana bread

  • Foodishlove on May 27, 2026

    This is a simple but quite flavorful banana bread.the bananas come out to be about two normal sized cavendish bananas.I added ~2 tsp vanilla paste (double). Salt calls for 1/4 tsp but I added 3/4 of Diamond Crystal kosher and it seems correct.butter is 114g. Flour is 250g. Cooking time definitely needed to be extended. Count on doing the extra ten to 15 minutes at 325F. I topped it with powdered sugar blitzed with salt and lemon zest. This comes closer than anything else I have tried to the version at my local bakery, teaching me less is more sometimes. So the trick isn't adding extra spice Or exotic ingredients.

• Golden applesauce pound cake

  • Zosia on August 16, 2014

    Also a very tasty applesauce cake flavoured with a more common blend of spices and, as its name would imply, with a moist but dense crumb. Family and I preferred the lighter texture and flavour of the applesauce and streusel cake I made (and reviewed) recently from Lauren Chattman's Cake Keeper Cakes. I omitted the raisins.

  • mamacrumbcake on April 23, 2021

    This is a 3½ star recipe for our family. It has a nice, moist texture and a fine crumb. In taste, texture, and appearance it is much more like a quick bread than a pound cake. It is not very appley tasting, you taste mostly the spice, raisins, and lemon. It took the full 65 minutes for it to be cooked through in the center, but the the edges were somewhat overdone. I think this would be nice with nuts and maybe with some chopped apple or dried apple instead of raisins. Not sure I would make this again: it won’t do for a pound cake and is not appley enough to be apple cake.

• French cruller doughnuts

  • Zosia on September 09, 2014

    A baked version of my favourite doughnut shop indulgence. Made from choux/cream puff pastry that's piped, baked and dipped in a vanilla glaze, these came together quickly and quite easily. I made a half batch each of pastry and glaze and made the doughnuts slightly smaller than suggested so my yield was 16. I had to double the milk in the glaze (which I used in place of water) to get a thin consistency and there wasn't enough of it for double-dipping, but the doughnuts didn't need it. A family favourite.

• Toronto blueberry buns

  • Zosia on May 31, 2019

    Time consuming but delicious! The brioche-like dough was very light and airy and the filling tasted of fresh berries. I thought 70g dough per bun (16 filled and 2 plain made from scraps) was reasonable but they were huge! I don't know that I could make them smaller though as they were quite difficult to fill at this size. I had to knead my dough for 15 minutes to reach that silky, elastic stage and my bake time was 20 minutes.

• Supermarket yellow cake for strawberry shortcake

  • Zosia on July 01, 2021

    The name doesn't do it justice. Tender and delicious one-bowl vanilla cake that's the perfect base for whipped cream and berries.

• Sticky date toffee cake with hot toffee sauce

  • yassoma on August 18, 2016

    Best date cake I've ever tried, I do however reduce the amount of sugar slightly and I add cinnamon, and use tea for the liquid instead of water. It also tastes better without the orange zest IMO. I make my own butterscotch sauce, too. 1 stick butter, 1 cup heavy cream, 1 cup dark brown sugar, and a pinch of salt. Simmer for 5 minutes. Done.

• Black-and-white cookie ripple coffee cake

  • Zosia on February 16, 2015

    A delicious crowd-pleaser and one of my family's favourite cakes. It consists of a moist yellow buttermilk cake with a fudgy ripple of chopped oreos running through it and a crunchy chopped cookie "streusel" topping. The cake is huge and easily serves 20.

  • TrishaCP on December 13, 2015

    I brought this to an office potluck and it was a huge hit. I was expecting it to be a complete sugar fest with all of the Oreos, but the cake itself was not too sweet. Overall, the cake was easy to pull together, but it was a pain to get it out of the pan (since the Oreo streusel was on top). I think I am going to be finding crumbs in my kitchen for a while. I used an angel food cake pan that wasn't non-stick, so had some minor issues. If you have a non-stick tube pan that is definitely the way to go.

  • acwebb2 on January 06, 2026

    This just didn’t work out for me, and I’m not sure why. The cake itself was on the dense side, and very eggy. I’ve baked a lot from this book and this is the one thing I haven’t liked.

• Vintage Southern tea room caramel cake

  • acwebb2 on February 02, 2026

    Ok, so when this cake turns out properly, it’s incredible. However, the instructions as written for the caramel are flawed, and it’s impossible to get a non-grainy caramel if you follow the directions.

• Classic dark chocolate layer cake

  • Zosia on May 19, 2015

    Old fashioned cake that really delivers on the chocolate. The layers baked up perfectly level and the cake was really moist but the crumb was a little coarse. The double chocolate American buttercream had the typical grittiness but even I could get past that it was so good with the cake! This was easy to make and didn't require any specialty ingredients - I'd make it again.

• Sweet cream chocolate cake

  • jluvs2bake on January 30, 2021

    Made a 2-layer round cake instead of 9x13. Did do the freezing of layers as suggested -- I have another cake I do this with, and it works well. I ended up leaving them in too long, so I thought the cake was better the next day. Plenty of frosting. Felt a little more labor-intensive than some other good chocolate cake recipes, but it was a moist cake, fluffy frosting, good chocolate intensity, and I've marked it to make again.

• Classic pumpkin pie

  • Laurel21 on October 16, 2021

    I suggest adding 1 more egg because it takes so long to cook

• Whole-grain halvah scones

  • Zosia on April 27, 2021

    Tender and cake-like rather than flaky, they were fruity and nutty and delicious. I substituted mixed berries and cranberrries for the dried strawberries.