Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever

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Notes about this book

  • EmilyR on September 02, 2019

    Gooey Butter Cake recipe available here : https://www.thekitchn.com/gooey-butter-cake-22931814

Notes about Recipes in this book

  • Cinnamon-sugared pumpkin chip snack cake

    • vickster on February 10, 2020

      I quickly made this for a dinner party the day my new book arrived. It was a delicious surprise, with warm spicy notes. I love the combination of pumpkin and chocolate.

    • Zosia on March 31, 2020

      The pumpkin takes a back seat to the spices and dark chocolate but the cake is moist and delicious and the crunchy topping - a spiced version of the banana loaf's "snow" - is a nice touch. I substituted light brown for dark brown sugar. It baked in 50 minutes in my oven.

  • Ginger molasses softies

    • hirsheys on January 02, 2020

      Lizzy made these - they were quite good, though she found them a bit fussy. Not sure that they are the best of the molasses cookies I've made, but a solid option.

  • Next-level crispy treats

    • sberes on March 27, 2020

      Excellent . Easy. Quick.

  • Buckeye bars

    • Zosia on March 23, 2020

      Very much like a peanut butter cup but with a topping of bittersweet chocolate and salt, even more delicious. They were a big hit! I made them in a 9" pan so the layers were a little thinner than intended and I cut them into 28 bars.

  • The only banana bread you'll ever need

    • Zosia on February 20, 2020

      This is a tasty loaf with a fun, crunchy sugar topping. I wish mine had taken only 70 minutes to bake....it took 80 with the final 20 at the higher temperature of 350F. I used half whole wheat flour and substituted light brown sugar for dark.

    • stef on March 03, 2020

      Like others I found I had to bake it longer. After 60 minutes up oven temperature up to 350. After 10 minutes internal temperature 205f. Will add nuts next time. Go-to recipe if I need to make banana bread quickly

    • Lepa on January 03, 2020

      This is a good banana bread if you are like me and don't like it too sweet. The "snow" sugar topping is new to me and was really good. My loaf took seventy minutes to bake.

    • EN1 on March 29, 2020

      Not too sweet Needs 4 bananas

    • anya_sf on March 01, 2020

      My loaf needed 73 min to bake. I used white whole wheat flour. The banana bread was moist and tasty; I liked the brown sugar flavor. Interestingly, my son thought it was a bit too sweet, but my husband thought it was barely sweet and he didn't care for the molasses notes. They both still prefer Flour's recipe (but that one's definitely more work).

    • Mtetpon on February 15, 2020

      I agree with Lepa it took me 70 minutes as well. Lovely and moist and sugar topping was a revelation.

  • Mary and me almond bundt cake

    • Zosia on March 26, 2020

      This took a little bit of effort to make but it has a beautiful soft, velvety crumb and fantastic almond flavour. I will make this again. I used 180g egg whites.

    • anya_sf on March 28, 2020

      I made 1/2 recipe in a 9" bundt pan (not full) coated with Baker's Joy to make sure it didn't stick. It took about 10 minutes less to bake. The texture was similar to pound cake; the almond, coconut, and white chocolate flavors were more subtle than expected. We quite liked it. I think it would be great with a dark chocolate glaze.

  • Chocolate chip cookie brittle

    • Zosia on March 03, 2020

      This recipe provides almost instant gratification if one is craving a chocolate chip cookie. It is very crisp, very buttery and very good according to family et al. I used walnuts and semi sweet chocolate chips as that was what was quickest for me.

  • Paczki

    • Zosia on February 20, 2020

      So good! The brioche-like dough was soft and sticky but quite manageable after an overnight proof in the fridge. It was also very active and the doughnuts were ready for frying after only 2.5 hours with the first hour spent in a cold kitchen that was slowly warming up. At 78-79g each, they were large and puffed up enormously during cooking, which took 5-6 minutes. I'm nervous about frying so kept my batches to 3; by the time I was ready to fry the final batch, they were over-proofed and deflated a little after cooking - those were for family. Scary frying moments aside, I had a lot of fun making them and I will again, though next time, I would make them smaller and keep them in a cool spot while they await their turn for the fryer. Made for Polish Fat Thursday.

  • Nebraskan runzas

    • Zosia on March 30, 2020

      Family really enjoyed these. The brioche-like dough was slightly sweet and though manageable with flouring, was prone to stickiness. I left them as half-moons rather than try to manipulate the shape further and omitted the melted butter at the end.

  • Sunflower State bread

    • Zosia on February 29, 2020

      Quite good for a same-day bread. It had a soft crumb and was nutty and just a little bit sweet. The dough was pliable but not sticky, a dream to work with.

    • anya_sf on March 26, 2020

      A nice sandwich bread. The seeds are pleasant and not overly prominent. The dough took a lot longer to rise in my cold kitchen. My loaf got quite dark and baked up lopsided for some reason.

  • English muffin bread

    • Zosia on February 12, 2020

      This made great toast and was much faster to make than most yeast-raised breads. It was fun to try but family prefers the whole grain English muffins that I buy.

    • Jviney on February 01, 2020

      I liked the bread and it was very easily assembled. Maybe not an outstanding recipe; wishy washy on whether or not I would make it again.

  • A simple bran muffin

    • stef on March 13, 2020

      Nice muffin, I reduced the sugar by 20% but added 3/4 cups dry cranberries.

    • Jviney on February 19, 2020

      A nice, basic muffin recipe. They aren’t terribly sweet but have a nice crunch from the turbinado sugar top. I used bran flakes with flax - liked them.

  • (The original) Mrs. Braun's oatmeal cookies

    • stef on March 28, 2020

      A nice crunchy cookie. I skipped the raisins and also sprinkled a small amount of flaked sea salt on top. Got 53 cookis

  • After-school specials

    • stef on March 07, 2020

      It really is a meeting of oatmeal/chocolate chip/snickerdoodle cookies. Crunchy on the outside, chewy on the inside. Nice slight aftertaste of salt. I used a cookie scoop that was 1 1 /2 tablespoons and got 55 cookies. Sure hope they freeze well. Plenty of coating sugar left.

    • Lepa on February 03, 2020

      We absolutely loved these cookies! They were so delicious. The balance of sweet and salty flavors was perfect. I think my cookies were too large and they took twenty minutes to bake but the resulting cookies were fantastic.

    • anya_sf on January 09, 2020

      What a great cross between chocolate chip, oatmeal, and snickerdoodle cookies. My cookies must have been slightly large, as I only got 34. In my oven, baking one sheet at a time, they needed 2-3 extra minutes to turn golden. The cookies were crispy around the edges and chewy in the middle. Yum.

  • Chocolate-espresso revel bars

    • Lepa on January 19, 2020

      This is easy to mix together and really good. Beware, this recipe makes a lot of bars!

  • Crispy iced oatmeal flats

    • Lepa on February 21, 2020

      These are good- not too sweet. They had a nice buttery oat taste. They were a bit crumbly when I cut the cookie logs but I found that sawing (instead of pressing the knife straight down) while holding the log reduced the crumble. I pieced together some of the broken ones and they were fine- you couldn't tell which had been broken when they were done. I made them for my son's birthday celebration at school and his teacher said they reminded him of the oatmeal cookies he ate as a child.

  • My go-to chocolate chip cookies

    • Lepa on February 26, 2020

      These are good, basic chocolate chip cookies. They were easy to mix together and the dough only needed an hour in the refrigerator. The cookies took 15-16 minutes to bake.

  • Scone-top blueberry muffins

    • Lepa on March 29, 2020

      These were really good! They have a nice, mild buttery flavor. The scone tops are a bit sweet but the muffin is otherwise not very sweet at all- a very nice combination. Like @anya_sf, I greased the top of my muffin pan because I didn't have tulip liners and I didn't experience any issues with sticking.

    • anya_sf on March 28, 2020

      White whole wheat flour worked well in these. I didn't have tulip liners, so I greased the top of the muffin tin as instructed and am glad I did. I did not use all the sugar topping. We loved these muffins - lots of blueberries!

  • Bluebarb and lime crumble pie

    • Lepa on February 27, 2020

      This pie is amazing! The flavors are incredible. I was a bit confused about whether blind baking was necessary because there is a page on blind baking directly after the recipe. I read and reread the directions and decided to trust them and skip blind baking. The pie was perfect and I think that was the right call.

  • Garlicky, butter-swirled pull-apart rolls

    • Lepa on January 20, 2020

      These rolls are fantastic. I didn't have time for the long, slow rise recommended by Sever. Instead, I let the dough rise in an oven with the light turned on for two hours. The resulting bread was soft and had a rich, plush texture.The flavor of the filling was also perfectly balanced. If you like garlic bread, this is next level and should be on your list!

  • Ozark skillet cake

    • anya_sf on March 09, 2020

      I made 1/2 recipe in a 6" skillet, which took about 30 minutes to bake. I used nearly a whole apple (as much as would fit on top) but only about half the pecans, which was enough for us. The cake was delicious with ice cream, although it's plenty sweet on its own.

  • Caramel apple dapple cake

    • anya_sf on January 17, 2020

      This cake won't win any beauty pageants, but it tasted very good. Mine was done a couple of minutes before the stated baking time. Gala apples worked well. As stated in the head note, the cake was super moist, almost like bread pudding. It was very sweet, but the coffee and brown sugar did help temper the sweetness. I expected the glaze to be more icing-like - I'm not sure if I glazed the cake too soon (I let it cool for 20 minutes prior to making the glaze), or if I didn't thicken the glaze enough, but it was pretty runny, although it set quickly.

  • Brown Irish soda bread

    • anya_sf on March 18, 2020

      I used graham flour (whole wheat pastry flour) instead of regular whole wheat. The dough was sticky, so it was hard to shape and slash neatly. We enjoyed this savory soda bread fresh from the oven, and also toasted with butter the next day.

  • Donut loaf

    • pattyatbryce on January 11, 2020

      Make this today! It is so good and easy. Our cookbook club is going wild over it. It is available online at https://www.thekitchn.com/donut-loaf-22978257 if you don't have the book, but you will likely buy it after making.

  • Monster cookies

    • Jviney on February 01, 2020

      For my personal taste, these virtually cannot be improved upon. I used honey and it worked just fine. Delicious.

  • Jammy winter fruit and browned butter bars

    • Jviney on February 29, 2020

      These are excellent. The jam was easy to make and the brown butter delicious in the crust. Not greasy but buttery; not too sweet, just a little nutty and oat-y. Maybe a drizzle of cream wouldn’t hurt to dress them up...

  • Big, soft pretzels

    • Jviney on March 22, 2020

      Excellent. Served with Julia Turshen’s nacho cheese sauce. Delicious.

  • Brewers' cheddar bread

    • Jviney on February 15, 2020

      I’m not sure about this one. I used Leinenkugel Oktoberfest ale, and the loaf has an edge to it that overpowers the cheese for me. Unpopular opinion, I think, but nevertheless...

    • Jviney on February 18, 2020

      Update from a few days later: I didn’t love this fresh, but toasted the next few days and slathered in butter...and especially with tomato soup? Divine.

  • Double chocolate zucchini loaf

    • KitKatCat on November 16, 2019

      Used natural cocoa powder, instead of Dutch-process because that was what I had at home. I thought it still tasted good.

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Reviews about this book

  • Simply Recipes

    An interview with the author.

    Full review
  • Eat Your Books by Jenny Hartin

    The author’s headnotes are worth the price of admission and make you feel as if she is sitting at the kitchen island with a cup of tea while you measure flour and cream butter.

    Full review
  • Joy the Baker

    I adore this book! The recipes are so heartfelt, so well explained, so reliable!

    Full review
  • Bake at 350

    ...is a love letter to bakes of the Midwest...The recipes and stories are written in Shauna's engaging voice.

    Full review
  • ISBN 10 076246450X
  • ISBN 13 9780762464500
  • Published Oct 22 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Running Press Adult

Publishers Text

When it comes to defining what we know as all-American baking, everything from Bundt cakes to brownies have roots that can be traced to the great Midwest. German, Scandinavian, Polish, French, and Italian immigrant families baked their way to the American Midwest, instilling in it pies, breads, cookies, and pastries that manage to feel distinctly home-grown.

After more than a decade of living in California, author Shauna Sever rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen. This unique collection of more than 125 recipes includes refreshed favorites and new treats:

• Rhubarb and Raspberry Swedish Flop • Danish Kringle • Secret-Ingredient Cherry Slab Pie • German Lebkuchen • Scotch-a-Roos • Smoky Cheddar-Crusted Cornish Pasties

and more, which will make any kitchen feel like a Midwestern home.

Other cookbooks by this author