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Download Classic Home Desserts: A Treasury of Heirloom and by Richard Sax PDF

By Richard Sax

“More a narrative of the pleasures of genuine dessert-making than whatever but written."—M.F.K. Fisher

For this huge assortment, Richard Sax dedicated greater than a decade to looking for and perfecting greater than 350 of the world's so much loved cakes, “the ones made at domestic via moms and grandmothers instead of by means of expert pastry chefs." each simple homespun vintage is right here: cobblers and crisps, tarts and cookies, puddings and soufflés, pies and pastries, ice lotions and sauces—nineteen chapters in all. Sax's types are justifiably mythical between complete bakers: conventional Two-Berry Buckle • Chocolate Cloud Cake • Bon Ton's New Orleans Bread Pudding with Whiskey Sauce • Reuben's mythical Apple Pancake • Best-Ever Pumpkin Pie • Schrafft's scorching Fudge Sauce. Sidebars with each recipe—profiles of chefs, enticing reminiscences of favourite truffles, quotations from 1000's of literary works, and excerpts from outdated recipes—show how candies are indelibly woven into the feel of our lives.

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Additional resources for Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes

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MAKES 8 TO 10 SERVINGS 34 01-Blue Willow Inn Cookbook 4/9/13 1:43 PM Page 35 • SANDWICH and SALA D • 444444444444444444444444444444 THE BLUE WILLOW INN COOKBOOK Coleslaw Across this land there are as many kinds of coleslaw as there are styles of barbecue. Southern slaw tends to be sweet and a little tangy, making it a fine companion for spicy barbecued meats or fried chicken. 1 ⁄4 1 2 1 ⁄3 1 1 1 medium head of cabbage, shredded cup shredded purple cabbage heaping tablespoon sweet pickle relish carrots, shredded cup mayonnaise tablespoon sugar tablespoon white vinegar (optional) Salt and black pepper In a mixing bowl combine the cabbages with the pickle relish, carrots, mayonnaise, sugar, white vinegar, if using, and salt and pepper to taste.

And good for you! 1 1 1 ⁄2 1 ⁄2 3 ⁄4 1 4 (10-ounce) package frozen chopped spinach (6-ounce) package Mexican cornbread mix teaspoon salt cup melted margarine cup cottage cheese cup chopped onions eggs, lightly beaten Preheat the oven to 400°F. Thaw the spinach well, and squeeze out as much moisture as possible. Place the drained spinach in a mixing bowl, and add the cornbread mix, salt, margarine, cheese, onions, and eggs. Mix well, and pour into a lightly greased, 8-inch-square baking dish.

On the top are biscuits. On the bottom are corn muffins. An essential element of almost any southern meal, corn muffins have a starchy sweetness that is an especially good complement to ham, pork chops, or streak o’ lean. 2 ⁄2 1 1 1 ⁄4 1 All-vegetable shortening cups self-rising cornmeal cup buttermilk egg tablespoon sugar cup plus 2 tablespoons butter or margarine, melted Use the shortening to grease 15 cavities of a muffin tin or a baking pan. Preheat the oven to 350°F. Combine the cornmeal, buttermilk, egg, sugar, and the 1⁄4 cup melted butter in a mixing bowl.

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