Bake from Scratch Magazine, Jul/Aug 2017

  • Plum icebox cake

    Plum icebox cake (page 15)

    from Bake from Scratch Magazine, Jul/Aug 2017 Bake from Scratch Magazine, Jul/Aug 2017

    • Categories: Cakes, large; Cookies, biscuits & crackers; Sauces for desserts; Dessert; Summer
    • Ingredients: pine nuts; whipping cream; vanilla extract; plums; butter; all-purpose flour; tarragon; honey; ground ginger; ground cinnamon
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Notes about Recipes in this book

  • Candied cherry, date, and pistachio biscotti

    • apattin on August 16, 2018

      Texture was more cakey than a biscotti. More like a mandel bread. Taste was very good. Making the candied cherries was time consuming but the flavor was very yummy. Do not skimp on the lemon juice. I would have made 2 logs instead of the 14x8 slab as it was difficult to handle (it broke in several spots) and the cookies were too large. Oh and I skipped the dates, a good decision, I think.

  • Peach almond cake

    • Aggie92 on October 07, 2017

      Made this for a dear friend’s going away dinner. Since it is no longer peach season, I used honeycrisp apples instead. The cake was a huge hit with multiple people having seconds. The Mr. declared this to be his all-time favorite apple cake. The marzipan flavor was subtle, but paired really well with the fruit. Made the following high altitude changes (6200 ft.): Brandy Almond Marzipan - no changes, Cake - reduced baking powder to 1 1/2 tsp. and added the leftover egg yolk from making the marzipan.

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  • Published Jul 01 2017
  • Format Magazine
  • Page Count 113
  • Language English
  • Countries United States
  • Publisher Hoffman Media

Publishers Text

Spotlighting peaches, plums, berries, and our red-hot cover star, cherries, each feature of our July/August issue highlights the best bounty that summer has to offer. Our annual Baker’s Dozen list returns with 13 of the top movers and shakers in the baking industry today, including artisans, inventors, philanthropists, and blogging sensations. From cobblers to crisps to buckles, we’re celebrating the classic desserts of colonial America in a contemporary 21st century way. For the summer grill masters, check out our article on roosterkoek, a traditional South African bread cooked right on the grill. Our throwback piece on doughnuts offers twists on the classic, cake, and old-fashioned variations. We give the dependable 9×13 pan new life as the base for our Blackberry Jam Bars, Peach Almond Cake, and Limoncello Meringue Cake. Discover the story of Sister Pie, a pie mecca that’s bringing world-class pastry to Detroit, and explore the best bakeries of Montreal in our roundup showcasing the best croissants, kouign amann, and mille-feuille this side of Paris.