Notes about Recipes in this book

• Barnyard breakfast pie

  • rittingerv on February 08, 2024

    Made this crustless, with the biscuits scattered in a baking pan and the egg mixture poured over. Also added a bunch of sautéed veggies to the pan before pouring the eggs over. Really delicious and easy to riff on.

• Wild raspberry buckle

  • TrishaCP on May 30, 2022

    This is a luxurious buckle recipe- the cream is well used here. Highly recommended. I used frozen raspberries and baked it until the cake was done.

• Persimmon cookies

  • TrishaCP on April 15, 2020

    Made these with frozen persimmon purée after coming across it during a freezer-diving expedition. These cookies are cake-like with a delicate sweetness from the persimmons and were very easy to pull together. I will definitely be making them again.

• Rooster’s pepper jelly

  • EmilyR on November 02, 2018

    I had a good 30 jalapeños from my garden and wanted to use them, so this book arrived and I decided this is a good opportunity. It took me 3 grocery stores before I came across the liquid pectin (I used the Certo brand). You will need to have a lot of friends and family to give this to or get to canning. I did all of the above and we are still swimming in red pepper jelly. The sheer quantity is immense. Mincing the peppers took eons - I decided to use an immersion blender to make sure things were really shredded up. So the verdict... this was a tad sweeter and less spicy than I would like. Canning is such a process and then I was also at Trader Joe's later the same night and saw they have pepper jelly for $2.49. Maybe my time would have been better spent doing something else with those jalapeños. It is nice on bellavitano cheese.

• Kentucky bourbon pecan pie with chocolate in a pretzel crust

  • julesamomof2 on November 25, 2018

    So disappointing--this recipe just didn't work. The crust was a crumbly mess and the bourbon tasted harsh. It was barely edible even after I bought an entire bottle of Woodford Reserve bourbon (for the one tablespoon needed) and sorghum syrup-purchased the recommended brand online. At least someone else brought a pumpkin pie to Thanksgiving dinner.

• Madeleines for Jacques Pépin

  • Lisathebaker on July 17, 2024

    This is an excellent and easy recipe!

• Savory stuffed biscuits with tomato and mozzarella

  • lils74 on January 05, 2019

    Made these with my sister for a special Christmas breakfast for her family (and us, of course!). Unsure if I would make them again - they were delicious, but a lot of work with multiple steps; and VERY rich. For a special occasion worth it, though.

• Banana bread with walnuts and chocolate

  • ToPieFor on January 23, 2020

    Brilliant recipe. My new favourite! Wonderful banana flavour, not too sweet.

• Meyer lemon cake

  • Cookin.Claire on January 14, 2020

    CAUTION!! This recipe makes more batter than a standard Bundt pan will hold! I ruined my first cake — and almost my oven — which was unfortunate because I used homegrown Meyer lemons. On my 2nd try, I used seven cups of batter for the cake and made a few cupcakes. But the baking time then needs to be adjusted. The taste of the cake is great otherwise!

• Southern sweet tea cake

  • Cookin.Claire on September 15, 2019

    I found myself wishing for clarification with this recipe. I wish there had been a note regarding how much liquid should be remaining after steeping and straining the tea-buttermilk mixture. I had just shy of 1/2 cup from the initial 1 cup of buttermilk. Furthermore, why break open the tea bags? I had to strain the buttermilk three times. The recipe says "it's ok if some small bits of tea leaves escape into the bowl," but I had ALOT of tea slipping through a fine mesh strainer. And I was also confused with the "glaze," which is really simple syrup. The recipe makes 1 cup of simple syrup/glaze. I didn't believe it could be possible to add 1 cup of simple syrup to a single-layer 9" cake. It seems excessive and I thought the cake would just fall apart. I brushed a bit on the cake and served the syrup on the side and let people add it if they wanted to. If the recipe really is intended to have all the syrup, baking in a springform pan and pouring the syrup over would be easier.

• Buttermilk chocolate chewies

  • Jviney on May 31, 2019

    These are very good, rich and chewy. Chilled the dough for three hours and then mine needed ten minutes in the oven to get cracked tops. As with the birdseed cookies, I’m not sure why step 1 says to preheat the oven when the dough must be chilled for 30 minutes - 3 hours....

• Double-chocolate moonshine cake

  • Jviney on August 29, 2019

    This cake had an interesting flavor and I liked it, kind of against the odds. Cake was done at 40 minutes and on the dry side... and I felt the recipe was a little fussy with all the ingredients: 2 Tbsp buttermilk, 1/4 tsp orange zest, 1/4 tsp nutmeg. It seemed like a lot of flavoring to put in one cake, but for sure the moonshine and rum added deep flavor and I would try this again, keeping a closer eye on the bake time.

• Birdseed cookies

  • Jviney on May 17, 2019

    These were a lovely surprise. The anise flavor is just right and they are soft and chewy. Only one gripe with the recipe: instruction #1 should be between 3 and 4, and should include to use oven racks to divide the oven into thirds.

• Strawberry lemonade bars

  • taste24 on August 24, 2020

    My family and I totally loved these bars. Not too sweet, not too tart. The flavor reminded me of a lemony strawberry daiquiri, along with the consistency of the filling. Easy crust made right in the food processor. Will be making these again, especially during summer months when strawberries are luscious.

• Lemon poppy seed tea bread

  • racheljmorgan on April 11, 2022

    Really excellent. This bread has a soft cake texture with ample poppyseeds and small nubs of ginger for a slightly spiced bite here and there. The ginger was not that noticeable and I might try substituting dried fruits or candied peel next time. The crust is the best part, with crisp edges coated in lemon zest glaze. I tasted the batter and remember thinking it wasn't going to be sour enough for my taste, but soaking it in glaze does the trick! I used a 9x5 pan instead of 8x4 and am very glad I did. It probably would have overflowed a smaller loaf pan.

• Rise and shine biscuits

  • racheljmorgan on November 29, 2020

    This dough is a mess-- it's definitely not the "wet but manageable" texture the author describes. Once you add in the liquid, it's basically the consistency of brownie batter. I tried chilling the dough after mixing to see if cooling would help it hold together better, but it did not make a difference. No matter how much flour you add in the folding steps (and they say multiple times not to add too much), the dough sticks to everything. It could not even hold together well enough to cut. It took an extra 12 minutes to cook the biscuits (maybe because I did the cast iron option). When finished, the biscuits were decent looking. The texture was good- not especially high rise, light/soft interior, lovely crispness on outsides. Overall, a good biscuit but not worth the trouble from a messiness and time standpoint. There are better biscuit recipes out there.

• Howdy neighbor muffins with cranberries, orange, and walnuts

  • racheljmorgan on January 17, 2024

    Lovely fluffy texture. These muffins are large with high tops. I omitted walnuts and doubled the cranberries. Dough had a nice orange flavor also, not too sweet.

• Eat Your Books

  ..Stunning photography, recipes that are exciting and new, and the book opens with the author's tale of how John Wayne once made him a tuna sandwich. Hot damn, it doesn't get much better than that.

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