Maida Heatter's Book of Great American Desserts by Maida Heatter

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • California fruit bars

    • Lindacakes on June 11, 2011

      This is one of my favorite Maida Heatter recipes. You can easily change the fruit and nut combinations.

  • Emilio's cheesecake

  • Blueberry and peach buckle

    • chawkins on July 19, 2013

      Excellent warm, with the crunchy topping. However, the topping got soft the next day because of the amount of fruit in there, but it was still good.

  • Blueberry crumble

    • chawkins on June 20, 2013

      Excellent! The toasted pecans are a worthy addition to the crumble. I was short on brown sugar, so I used granulated sugar with the berry mixture and I did not have quite enough to make the 1/3 cup called for for the topping, but it was sweet enough. The topping was still crisp the second day and somewhat crisp the third day.

  • Peach crisp

    • chawkins on August 10, 2015

      Very good, I made 1/2 a recipe and baked it for about 25 minutes in a 7" souffle dish. The almond extract in the topping compliments the peaches well. MH described the topping as a crumbly mixture that was sprinkled on top of the peaches, but my mixture was more batter-like that I spooned on top. It was none the less very crisp, would have been perfect with ice cream, but unfortunately, there is none in the house. 9/20/15 Made 2/3 of the recipe in an 8x8" pan, this time the topping turned out to be a crumbly mixture.

  • Down home apple casserole

    • chawkins on June 09, 2015

      This is a good, quick and relatively light dessert. It took a little less than an hour and a half from start to serve and I was not a fast worker. The topping was just a light dusting of crushed almond macaroons and slice almonds. I used amaretti cookies for the almond macaroon. For the apple mixture, I subbed evaporated milk for the cream and skipped the lemon juice because I have limes but no lemons and because I used all Granny Smith apples that were tart enough by themselves.

  • Oreo cookie cake

    • mharriman on June 21, 2020

      Family favorite. I don’t routinely keep store-bought cookies in the house except when I bake this cake. I’ve been making it for family birthdays and other celebrations for 35 years. My adult children and their spouses now make it for their children. I follow Ms. Heatter’s suggestion and use a Bundt cake pan with a design. The outside cake is historically a bit dry and sometimes crusty, so we’ve worked to erase that one less than perfect feature. Yesterday I followed my daughter-in-law’s advice and put an internal thermometer in the batter and set it to 210 degrees (came to 55 minutes). I also made sure my butter and eggs were at room temperature for longer than usual (longer than just barely at room temp). Those two adjustments produced a moist cake inside and out. I use the accompanying chocolate glaze for the topping and substitute half and half for the heavy cream with no discernible difference in consistency or flavor. We like the cake with a scoop of vanilla ice cream.

  • Williams-Sonoma chocolate cake

    • Alowishs on April 02, 2016

      (on page 113) This is AMAZING! So, freaking good. Used an 8" spring form pan, but it was too small for all the batter (she recommends 9"). So I had enough to make three smaller spring form pans. UNIQUE INGREDIENTS: Port Wine. Yum.

  • Pennsylvania squares

    • AllieTaylor on May 10, 2020

      These are FANTASTIC! I’ve used different chocolate bars from time to time. It doesn’t seem to matter, so long as the bars are thin enough to melt/soften when placed on the just-out-of-the-oven hot cookie base. I usually make batches to give away at Christmas. They just sufficiently different to stand out. Maida, you and your imagination and creativity are so much missed!

  • My mother's gingersnaps

    • AllieTaylor on May 10, 2020

      Wonderful! Gingery, peppery, really crisp!

  • Sycamore cookies

    • AllieTaylor on May 10, 2020

      Well worth trying! These disappeared so fast that I wondered what had happened. Maida Heatter, that’s what happened.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

Reviews about Recipes in this Book

  • Boston cream pie

    • Lisa Is Cooking

      This was exactly what's expected from a Boston cream pie. The cake was tender and fluffy, the filling was rich and nicely vanilla-flavored, and the chocolate ganache was the perfect contrast on top.

      Full review
  • Cinnamon buns

    • Lisa Is Cooking

      Declaring something 'the best' is tricky, but I can easily proclaim something like these cinnamon buns to be 'my favorite' I've ever made. And, I've made lots of different cinnamon buns or rolls.

      Full review
  • ISBN 10 0394538099
  • ISBN 13 9780394538099
  • Published Sep 30 1985
  • Format Hardcover
  • Page Count 385
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

America's First Lady of Desserts...presiding over all that is sweet and buttery and crunchy and chocolatey...takes us on a dessert tour of our country from her own version of the classic Indian Pudding of Portland, Maine to an unforgettable Blackberry with Scotch Cheesecake from Portland, Oregon. Here are the traditional Strawberry Shortcake, Boston Cream Pie, and Chocolate Pudding and Maida's own perfect recipe for the caramel ice cream served at L.A.'s Spago; there is also an elegant adaptation of the wild-rice pudding customers rave about at the Soho Charcuterie; Broiled Peppered Pears and an apricot pie made with fresh fruit. There are the frontier specialties such as the grunts, cobblers, crumbles, and pandowdies, as well as cakes made with fruits and vegetables, including Tomato Soup Cake, Sweet Potato Pound Cake, Oreo Cookie Cook, dark chocolate cake with port wine, Raspberry and Caramel Fudge Pecan Brownies, Bull's Eye Cheesecake, Cinnamon Crisp cookies with melted Ice Cream, and Sugarbush Mountain Peaches.

Other cookbooks by this author