Baking in America: Traditional and Contemporary Favorites from the Past 200 Years by Greg Patent

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Notes about this book

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Notes about Recipes in this book

  • Lindy's cheesecake

    • scparks on April 01, 2013

      pg. 356 Uses 9-inch Springform pan.

  • Peppered gingersnaps

    • br22 on April 27, 2015

      These cookies are delicious but boy are they a pain to make. The refrigerator does nothing to prevent a sticky gooey mess...try freezing the dough for 30 works much better and makes the flavor worth the pain.

  • Lemon-honey drop cookies

    • br22 on April 27, 2015

      The cake flour makes these remarkably light in texture but they pack some serious flavor. Delicious.

  • Apricot coconut walnut bars

    • br22 on April 27, 2015

      These are a bit finicky to put together; spreading the apricot mixture on the shortbread base requires some patience but the results are indeed worth it. Definitely the best bar cookies I've ever had. I can see why this recipe won the author the Pillsbury Bake-off years ago.

  • Brown sugar pound cake

    • br22 on April 27, 2015

      I wanted to really like this cake; the nutmeg flavor was a bit too strong and the brown sugar/molasses flavor a bit weak.

  • Coconut loaf

    • br22 on April 27, 2015

      Very easy and quick to make. Delicious- start checking for doneness 5 min before listed min. time.

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Reviews about Recipes in this Book

  • Buttercrunch lemon cheese bars

    • Lottie and Doof

      I tried this variation with blood orange, and was glad I did because the pink works. It was a big success with the test audience and perfect for sharing with the people you love...

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