Pillsbury - The Complete Book of Baking by Pillsbury Company

  • Pumpkin pie spice 1 (page 14)

    from The Complete Book of Baking The Complete Book of Baking by Pillsbury Company

    • Categories: Spice / herb blends & rubs
    • Ingredients: ground cinnamon; ground ginger; ground allspice; nutmeg; ground cloves
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Notes about this book

  • Breadcrumbs on October 06, 2014

    Not sure how I missed mentioning this in my Jul 2012 note but the "Perfect Apple Pie" recipe on p. 272 of this book is indeed perfect every time. Another recipe I've made countless times. While I've varied the apple varieties depending on availability, Spy's are optimal. Photos here: http://chowhound.chow.com/topics/990783#9221383

  • Breadcrumbs on July 02, 2012

    This is a terrific baking book and as my first comprehensive book on the subject, it's been my go-to baking book for years now. I found the recipes to be well-written and they have produced fool-proof results. The Scottish (Oat) Scones on p. 354 are wonderfully light, perfectly moist and buttery. I make them in the food processor to speed things up. The Two-Crust Pie pastry on p. 268 is terrific. Over time I've evolved it to our tastes so I add 2tsp of vinegar to the water and tsp of sugar to the dry ingredients to produce the perfect pie crust. I've probably made this at least 5o times! Fingers crossed that this is indexed soon!

Notes about Recipes in this book

  • Chocolate chip cookies

    • patience_d5a35z on May 08, 2026

      I made these without the nuts and using butter instead of margarine. I used a one teaspoon cookie scoop and got six dozen instead of the listed four dozen. I would definitely make these again!

  • Pumpkin pound cake with walnut sauce

    • dbuhler on August 04, 2023

      I've made this a few times using the recommended high altitude instructions but this time I didn't turn out that well. The texture was very gummy and unpleasant. The main differences that I can pinpoint this time were that I used bleached AP flour (their recommended flour and I think the other times I have used unbleached flour) and I placed the oven rack at the bottom 3rd. The recipe doesn't specify an over rack placement so I made a note to keep in the center next time. With the increase in oven temp for the HA instructions, at the bottom 3rd it set the sides to quickly. The sauce is a standard butterscotch sauce and I subbed toasted pecans for the walnuts. The sauce is delicious and a must with this cake.

  • Old-fashioned pumpkin pie

    • dbuhler on September 22, 2022

      This has been my go-to pumpkin pie recipe (using the included pumpkin pie spice mixture recipe) for 20 years. There is nothing groundbreaking with this recipe, but it is so delicious. It is best after it has been refrigerated overnight.

  • Lemon raspberry streusel muffins

    • dbuhler on March 26, 2023

      These are mini muffins. I used half AP four and half white whole wheat flour and I used my #50 scoop to portion the muffins...it made 39 mini muffins. They are pretty good, but nothing groundbreaking or amazing. My kids enjoyed them.

  • Pecan pumpkin bread

    • Soulkitchenjen on September 29, 2025

      Very good. Makes 2 BIG loaves. I used walnuts instead of pecans.

  • Raspberry cream cheese coffee cake

    • dbuhler on February 10, 2023

      This was just okay for us. There wasn't enough salt and the salt that was added didn't make it into the crumb topping since you took the crumbs out of the cake mixture before the salt was added. I did love the cream cheese mixture and the added almond extract to the cake batter, but the cake portion ended up pretty dry, especially around the perimeter. I was worried about the center of the cake cooking all the way through because I messed up and didn't put enough cake around the perimeter to form the "wall", so there is a chance I overbaked which resulted in a dry cake. If I do make this again I want to try substituting apricot jam for the raspberry.

  • Cinnamon coffee cake

    • Soulkitchenjen on October 05, 2025

      Very good and VERY easy. One bowl wonder. It’s a simple coffee cake, but that’s nice sometimes.

  • Pumpkin pie spice 1

    • dbuhler on September 22, 2022

      This is my go-to pumpkin pie spice combination. I keep a sticker with the recipe printed on it stuck to the side of the airtight container the I use to store the mixture so I don’t have to open the book every time I need to mix more. It is important to note that using fresh warming spices is a must as expired spices, especially warming spices, can taste off almost tin-like. This, paired with the Old-fashioned pumpkin pie, has been my go-to pumpkin pie recipe for 20 years.

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  • ISBN 10 0670771473
  • ISBN 13 9780670771479
  • Published Jan 01 1993
  • Format Hardcover
  • Page Count 512
  • Language English
  • Edition First
  • Countries United States
  • Publisher Viking

Publishers Text

Whether you are a new baker or a seasoned baker you will find plenty of helpful information in this Complete Book of Baking. From ingredients to equipment to terms and techniques, always something to help you create successful bakes.

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