Back to Baking: 200 Timeless Recipes to Bake, Share, and Enjoy by Anna Olson

  • Basic brown sugar cookie dough (page 17)

    from Back to Baking: 200 Timeless Recipes to Bake, Share, and Enjoy Back to Baking by Anna Olson

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead
    • Ingredients: butter; all-purpose flour; light brown sugar; sugar
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Notes about Recipes in this book

  • Raspberry crumble bars

    • lkgrover on May 21, 2023

      Terrific raspberry jam bars. The ground cardamom gives a hint of warm spice and mystery. I took this to a potluck brunch, where it was greatly enjoyed.

  • Double-crust pie dough

    • sdeathe on December 02, 2023

      The pie crust made from this recipe was dry and tough. It is an all-butter crust, so I didn't expect the same results as my usual recipe that uses butter and shortening, but this was not good. I don't think there is enough liquid used; 2 tbsp water, 2 tsp white vinegar, and 1 egg. There is 2 1/3 c flour used, and I would have expected around 5 Tbsp water. Should have paid attention to my experience.

  • Two-crust caramel apple pie

    • lkgrover on April 01, 2024

      Delicious apple pie. The caramel filling thickens as it bakes. My crust was flaky and browned perfectly (with the turbinado sugar making the crust extra pretty).

  • Cranberry spelt drop scones

    • lkgrover on September 08, 2025

      Excellent, healthier-than-average scones. I used dark brown sugar and frozen cranberries. I got 16 scones. I thought the dropped shape made them look like cookies.

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  • ISBN 10 1770500634
  • ISBN 13 9781770500631
  • Published Oct 01 2011
  • Format Hardcover
  • Page Count 356
  • Language English
  • Countries Canada
  • Publisher Whitecap Books
  • Imprint Whitecap Books

Publishers Text

In this latest book from bestselling author and celebrity chef Anna Olson, the mystery of baking is revealed with 215 all-new recipes. Whether looking to bake a fundamental recipe like a basic shortbread cookie or brownie, or delving into a classic torte or an imaginative holiday dessert, Anna provides a reliable framework for all of your baking, with guaranteed success. With a section on baking troubleshooting or tips on accurate measuring, Anna helps novice bakers bypass any kitchen disaster and move right on to produce perfect baked goods every time. Back to Baking is about enjoying the process of baking itself (making those extras that can have a place in a balanced diet), in modest portions. Making something from scratch gives you control. You know what you're making, what's going into the dish, and how it's being prepared. Because these delights are homemade, the recipes can suit those with food intolerances and allergies. With entire chapters on dairy-free, egg-free, gluten-free, and low-fat/low-sugar baking, this book has recipes for everyone you love.

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