The Red Truck Bakery Farmhouse Cookbook: Sweet and Savory Comfort Food from America's Favorite Rural Bakery by Brian Noyes

  • Orange pecan rolls (page 32)

    from The Red Truck Bakery Farmhouse Cookbook: Sweet and Savory Comfort Food from America's Favorite Rural Bakery The Red Truck Bakery Farmhouse Cookbook by Brian Noyes

    • Categories: Bread & buns, sweet; Frostings & fillings; Afternoon tea
    • Ingredients: oranges; granulated sugar; ground cinnamon; unsalted butter; pecans; whole milk; active dry yeast; unbleached all-purpose flour; confectioner's sugar
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Notes about Recipes in this book

  • Orange pecan rolls

  • Apricot scones with cranberries & white chocolate

    • hbakke on August 18, 2022

      Delicious scones! My oven was running very hot, so some of the scones were a bit scorched but were still tasty. I used eggs from a neighbor's chickens which resulted in a brightly yellow-tinged scone/glaze. I would make these again.

  • Flova's coffee cake (vegan & gluten-free)

    • TrishaCP on April 04, 2023

      I enjoyed this coffee cake, and my husband who is not gluten-free has also been happily eating it. The spices all play well together without overpowering the fruit (I used blueberries). The cake part does taste a bit powdery from the gluten-free flour, but it’s offset by the sandy texture of the crumble. I would reduce the amount of sugar in the topping next time for my personal preference.

  • Blueberry & apricot bars

    • vglong29 on August 11, 2022

      The combination of blueberries and apricots is very good in these bars. The recipe says to bake in a rimmed baking sheet. I was afraid it would overflow that, so I baked it in a regular 13 x 9 metal baking pan for about 35 minutes at the same temperature.

  • Pork tenderloin with rosemary & blueberries

    • doughet on August 21, 2023

      Might be the best pork tenderloin recipe we’ve tried. The blueberry sauce was lovely. Used apricot jam instead of peach andy that was fine.

  • Mushroom-ricotta lasagne with Port sauce

    • MarciK on July 17, 2023

      A lot of work but so delicious. I made a half batch in an 8x8 pan. Cooking time was about the same as in the recipe, but I needed to turn the broiler on to brown it at the end.

  • Squash casserole with corn & crunchy bread crumbs

    • Babycarrot on July 30, 2023

      This makes a huge portion. This recipe doesn’t tailor to a home cook very well. I should have known 4 lbs of squash would be a lot but trying to combine all of that squash in a pan with the cheese mixture and the onions requires a very, very large pan which I don’t have so I ended up mixing everything together in the 9x13 which meant that there were clumps and the sauce didn’t really evenly coat the squash. I would make very sure your cream cheese is at room temp. It’s very rich which isn’t a surprise given the block of cream cheese and 2 other types of cheese. Feels like a mac and cheese dish sub zucchini. I felt like it created a lot of dishes which wasn’t worth the final product imo.

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  • ISBN 10 0593234812
  • ISBN 13 9780593234815
  • Linked ISBNs
  • Published Aug 02 2022
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

85+ recipes for breakfast, lunch, dinner, and dessert from the award-winning Red Truck Bakery near Virginia’s Shenandoah Valley, bringing the comfort and charm of the farmhouse where the bakery started into your kitchen

Brian Noyes, founder of the beloved Red Truck Bakery in Marshall, Virginia, and author of the Red Truck Bakery Cookbook, presents more than 85 all-new, comforting recipes celebrating ingredients and traditions from the bakery's home on the edge of the Shenandoah Valley and the Blue Ridge mountains. With small-town charm, an emphasis on local, seasonal produce, and country comfort inspiration from the 170-year-old farmhouse where the bakery began, The Red Truck Bakery Farmhouse Cookbook features Brian’s favorite savory recipes and old-time classics from family, friends, and the bakery archives. This is the food that Brian cooks at home as well as for the bakery's thousands of customers nationwide—plus recipes for favorite Red Truck Bakery dishes that have not been shared before.

From delightful lunch and dinner options like Potato & Pesto Flatbread, Corn Crab Cakes with Jalapeño Mayonnaise, Mid-July Tomato Pie, Pork Tenderloin with Rosemary and Blueberries, and Sweet Potato and Poblano Enchiladas, to knockout desserts like Lexington Bourbon Cake, Virginia Peanut Pie, and Caramel Cake with Pecans (which Garden & Gun magazine called "the perfect Southern dessert"), the recipes in The Red Truck Bakery Farmhouse Cookbook are what we are all craving—unfussy, homey, Southern-leaning dishes that focus on local produce but don’t shy away from decadence. And for those who are eating vegetarian or vegan, there are plenty of plant-based options, like a vegan and gluten-free Coffee Cake, Carrot & Leek Pot Pies, Mushroom-Ricotta Lasagne with Port Sauce, and the Bakery's beloved “Beetloaf” Sandwiches.

True to the spirit of the Red Truck Bakery, the recipes in the Red Truck Bakery Farmhouse Cookbook deliver unfailingly delicious comfort all year round.

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