Cook's Illustrated Annual Edition 1995 by Cook's Illustrated Magazine

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  • Apple-cinnamon coffee cake

    • lync on December 26, 2011

      The apple/cinnamon version of this recipe is great. Two little changes: I didn't have any powdered cinnamon but did have sticks. So I ground my own and it had a wonderfully more intense cinnamon taste. Also the recipe calls for dusting your cake pan with bread crumbs.....it was early morning and I didn't feel like making a TBS of bread crumbs so I used flax seed meal.....this worked great.....no sticking and it gave a kind of nutty crunchy taste to it. Also...I really think there's too much sugar in the topping but reducing it kills the recipe's efficiency. And the need to cook it for an hour and cool it for 2 doesn't make the caveat that "it's better the day it's made" work too well for breakfast. To make it by brunch time, I mixed the dry ingredients and cooked the apples the night before so all I had to do was add the liquids and egg and put in the pan.

  • Coconut chocolate chip coffee cake

    • TaffyDeb on June 09, 2018

      We've made this without the mini-chocolate chips so far. We like it so much this way, kinda afraid to do it any other way, now. Very good and easy to go together.

    • ashallen on August 22, 2019

      A delicious cake - very moist and rich with a crisp, flavorful crumb topping. I've made it with the mini chocolate chips and they were great, though they definitely add richness! I used bleached all-purpose flour + buttermilk. [Cross-post for Annual Edition/Magazine.]

  • Quick crumb coffee cake

    • KBHughes on June 19, 2019

      Great flavor and moisture. Looking forward to trying the other variations.

    • ashallen on September 07, 2019

      Agree with KBHughes - great coffee cake with a thick layer of delicious streusel, moist cake layer, and an excellent buttery flavor. Recipe says it's best eaten within 24 hours which is true (especially when still warm for the oven!), but it holds up well into Day 2. I've tried using yogurt vs. buttermilk, but cake texture came out heavier. I usually have light brown vs. dark brown sugar on hand so if the crumbs for the streusel topping are dry and having a hard time coming together, I sprinkle in a teaspoon of molasses thinned with a teaspoon of water to compensate for the lighter sugar. Baking soda flavor has sometimes been noticeable so I now keep the 1/2 tsp on the scant side. [Cross-post for Annual Edition/Magazine.]

  • Classic blueberry pie

    • ashallen on November 23, 2019

      Very good recipe for a classic blueberry pie. [Cross-post for Annual Edition/Magazine.]

  • Cherry pie

    • ashallen on November 23, 2019

      Very good cherry pie - the small quantities of allspice, almond extract, brandy, and cinnamon add really nice flavor. [Cross-post for Annual Edition/Magazine.]

  • Rich and creamy cheesecake

    • ashallen on November 26, 2019

      Excellent, classic cheesecake! [Cross-post for Annual Edition/Magazine.]

  • Quick brioche

    • ashallen on August 21, 2019

      This recipe makes a delicious loaf of bread with a great texture. The recipe is also very easy, especially for a brioche! [Cross-post for Annual Edition/Magazine/Cooks Ill. Cookbook].

  • Pie shell for pecan pie

    • ashallen on November 23, 2019

      Cooks Illustrated set up this crust formula and method to handle pies/tarts with oozy, sticky fillings that want to creep under the crust during baking and weld them to the pan. It works very well - I've used it both for the pecan pie it was originally published for and for other pie fillings. Very good flavor, too. [Cross-post for Annual Edition/Magazine.]

  • Perfect pecan pie

    • ashallen on November 23, 2019

      This is a delicious pie. I haven't historically been a big pecan pie fan because of the high sweetness level and gelatinous texture in some versions, but this one was great. Pecan flavor came through clearly along with vanilla and caramel flavors. Crust was great - tender, flavorful, and no filling leakage. Filling texture was very good - no pie-jelly in this one! [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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  • ISBN 10 0964017938
  • ISBN 13 9780964017931
  • Published Dec 31 1995
  • Format Hardcover
  • Page Count 232
  • Language English
  • Edition Collector's edition
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Cook's Illustrated

Publishers Text

Cook's Illustrated 1995 is one of a unique series from the cooking magazine renowned for fanatically testing the best ways to cook the foods we love most. Each elegantly hardbound volume in the Cook's Illustrated Collector's Edition Series includes an entire year's content from the magazine for each year since 1993. We include the often surprising results of countless hours of hands-on kitchen testing along with foolproof master recipes and numerous variations. They appear alongside hundreds of step-by-step, hand-drawn illustrations of useful cooking techniques. You will also find the winners and losers in blind tastings of popular food brands and unbiased tests of kitchen equipment. Build your own essential cooking reference with one or more volumes from the Cook's Illustrated Collector's Edition Series.

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