Bake from Scratch Magazine, Jul/Aug 2019

  • Pecan shortcakes with fresh peaches and whipped cream [peach filling]

    Pecan shortcakes with fresh peaches and whipped cream [peach filling] (page 5)

    from Bake from Scratch Magazine, Jul/Aug 2019 Bake from Scratch Magazine, Jul/Aug 2019

    • Categories: Cakes, small; Dessert; Summer
    • Ingredients: pecans; all-purpose flour; butter; buttermilk; peaches; heavy cream
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Notes about Recipes in this book

  • Black-and-white thumbprint cookies [vanilla buttercream]

    • Shewi128 on August 03, 2021

      Delicious and super simple. Definitely would make again!

  • Homestyle berry pie [pie dough]

    • lkgrover on July 27, 2020

      Excellent berry pie! The filling thickened well with dark berries. My blackberries were large, so I mashed them before mixing the blueberries & other filling ingredients. I used butter for the crust instead of lard, and turbinado sugar on top of the crust (because it looks pretty). Also posted on the recipe in Bake from Scratch, volume 4 (book edition).

  • Tomato sourdough focaccia

    • Shewi128 on March 11, 2022

      I baked this with traditional yeast. It still turned out well, and I surprisingly liked the addition of the grape tomatoes.

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  • Published Jul 01 2019
  • Format Magazine
  • Page Count 113
  • Language English
  • Countries United States
  • Publisher Hoffman Media

Publishers Text

Bake from Scratch is a seasonal publication that will delight and inspire home bakers. Create beautiful, artisan baked goods, discover the world’s best bakeries, movers and shakers in today’s baking culture, products that should be in every baker’s pantry, new cookbooks, and more.