Heirloom Baking with the Brass Sisters by Marilynn Brass and Sheila Brass

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Notes about Recipes in this book

  • Lemon poppy seed cake

    • AngelNewsi on May 06, 2012

      Made this yesterday and really liked it. The glaze was very thick initially, so I added more lemon juice to thin it out a bit. Will be making this again!

    • ddenker on July 23, 2015

      Made this yesterday and liked it. Maybe a touch too sweet? (And I love sweets.) Added a couple T. melted butter for the glaze, which was nice and thick. I would make this again. Made this again for work 7/21/16 and it was perfect! Didn't seem too sweet this time.

  • Brown sugar rhubarb cake

    • br22 on September 06, 2014

      I don't bother with letting the rhubarb sit overnight- my experience has been that absolutely no water drains out the two times I've done it. Made it a third time without draining it and the recipe works fine. Exceptionally delicious and as the recipe states, a totally different eating experience : first day light and yummy, second and subsequent days densely moist and yummy.

  • Chattanooga chocolate peanut butter bars

    • Alowishs on April 02, 2016

      (on page 97) A little dry and needed more sugar. We like them though. Used milk chocolate chips on top - not semi-sweet. Would add more sugar. Maybe add more cream or half & half. Maybe try melted ice cream to add more moisture and sugar. Yum.

  • Reverend Brown's cake

    • Alowishs on April 02, 2016

      (on page 135) Very tasty cake. My daughter had a piece and immediately asked if I could make this for her birthday. We loved it.

  • Butterscotch bars with brown sugar meringue topping

    • Lindacakes on January 29, 2011

      Made this to take to Mike and Dee's one night -- very good, chewy.

  • Charlotte Cusato's date and coconut cookies

    • Alowishs on April 22, 2016

      I dilike dates. I dislike coconut flakes baked into anything. I dislike roasting pecans. Even though all those things are true, I LOVE this cookie! It was incredibly good. Amazing!

  • Soft caramel sauce

    • Alowishs on April 02, 2016

      (on page 193) Very good! May start making this instead of buying store-bought caramel. It does take a while to thicken and set.

  • Mocha ricotta cake with ganache topping

    • Alowishs on April 13, 2016

      This was for a dinner party in one hour and as usual, I didn't read the directions fully before beginning. So, you can imagine my chagrin when I see that it needs to be refrigerated overnight. Whoopsie. I went ahead full steam refrigerating during dinner and it tasted great anyway. Very, very rich, as you would imagine. It's cheesecake with having the word "cheesecake" in the title. Very yummy and exceptionally chocolatey.

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Reviews about Recipes in this Book

  • Steamed chocolate pudding

    • Not So Humble Pie

      After tasting my chocolate pudding, I'm obsessed. Steaming cake is brilliant and so easy. The cake requires only a few minutes of hands on time and was easily thrown together while cooking dinner.

      Full review
  • ISBN 10 1579128815
  • ISBN 13 9781579128814
  • Published Sep 01 2011
  • Format Paperback
  • Page Count 312
  • Language English
  • Countries United States
  • Publisher Black Dog & Leventhal Publishers Inc
  • Imprint Black Dog & Leventhal Publishers Inc

Publishers Text

Now in paperback, the beloved, James Beard Award-nominated baking book by the Brass Sisters, those two 'roundish women in their sixties' adored by TV audiences everywhere from Food Network to Cooking Channel and beyond. Marilynn and Sheila Brass describe themselves as 'two roundish bespectacled women in their sixties who have more than 119 years of home baking experience between them.' Since the hardcover publication of "Heirloom Baking", their first of two books, these inimitable sisters have become a pair of celebrities whose quirky personalities and delicious, classic, easy-to-follow recipes have endeared them to home cooks all across the country. Marilynn and Sheila are lifelong collectors of family and heirloom recipes, which have been passed down through the generations or found by the sisters at yard sales and antique stores. In "Heirloom Baking" Marilynn and Sheila bring together - and lovingly update - a century of America's favourite and most scrumptious desserts and other baked goods. Included here are 150 recipes including the Pineapple Upside-Down Cake, which handily won out over Bobby Flay's own recipe on Throwdown, Marshmallow Fudge Brownies, Chocolate Coconut Chews, Chopped Apple Cake with Sticky Toffee Topping, Pumpkin Cheesecake Bread Pudding, Mexican Devil's Food Cake with Butter-Fried Pine Nuts, Cheese Blintzes, Auntie Ida's Pecan Ring, Butterscotch Bars with Brown Sugar Meringue Topping, Sugar Doughnuts, Fluffy White Cake, Holiday Apple Custard Pie, Lacy Oatmeal Cookies, Winnie McCarthy's Irish Bread, Mrs. Fleisher's Almond Cake, and much, much more. It contains 150 gorgeous, inspiring photographs throughout.

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