Baking with Cookie Molds - Review

Baking With Cookie Molds

Author: Anne L. Watson

Publisher: Shepard Publications

Release Date: November 30, 2016

ISBN: 9781620355077

Pages: 222

BLURB:

SPECIAL NOTE! -- ANNE WILL PERSONALLY ANSWER ANY QUESTION OF YOURS AFTER READING THIS BOOK. ASK ON HER WEB SITE, AND YOU'LL NORMALLY HEAR BACK WITHIN HOURS!

Beautiful to look at but hard to use. That's the reputation of cookie molds. But should it be?

In this groundbreaking book, Anne L. Watson restores cookie molds to an honored place in the baker's kitchen by revealing long-lost secrets of their use. With Anne's techniques and recipes, tasty cookies with lovely, detailed designs will literally fall from the mold into your hand.

Learn how to make traditional molded cookies like speculaas, springerle, and shortbread, as well as modern ones like White Chocolate Lime Cookies and Orange Blossom Wedding Cookies. Learn the tricks of sandwich cookies, layer cookies, chocolate backing, and exhibition cookies. And learn about the molds themselves -- the many kinds, their history, the best places to find them, how to treat them, what makes a good one, and which to avoid entirely.

With nearly two dozen recipes and almost a hundred photos, "Baking with Cookie Molds" will quickly have you making cookies that both amaze and delight.

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Anne L. Watson is the author of a number of popular books on home crafts and lifestyle, as well as children's books and many novels. In a previous career, she was a historic preservation architecture consultant. Anne lives with her husband and photographer, Aaron Shepard, in Bellingham, Washington.

My Thoughts:

Making cookies from cookie molds is truly an art form. I've tried in the past with no real success and tucked the molds away for "another day". With no real instructions with the molds, I had set myself up for failure.

When I stumbled across Baking with Cookie Molds  (quite by accident), I got excited and had to request it so that I could once again try my hand at making the cookies. This time I had instructions, and detailed ones at that! Now - I had to remember where I stored the molds! 

The first part of the book is about molds and their history. It's written in a very informative and entertaining way. I enjoyed the photography of the molds as well as the story. The second half of the book gets down to business. It has everything you need to know from start to finish to create a successful molded cookie! If you follow Anne's tips, hints and instructions, you will have success. I did!!! 

I love all the recipes. You have pretty much basics, then move onto fancies and the author even tells how to create your own recipes for the molds. 

I cannot sing praises loud enough for this book. If you have ever wanted to lean the lost art of cookie mold cookies, this is definitely a must have! Anne's book is AMAZING!!!

I received a copy of this book through NetGalley. I was not required to post a positive review - but one of my honest opinion. 

Creamy Rice Pudding

As I try to decide what to take with me, and what to keep, I came across a my aunt's recipe box. She was somewhat of an adventurous cook for our family. She had given me her collection after her husband died because she could never see cooking these for just herself. She had lost her passion for cooking and sadly reverted to plain and simple. No longer were the fantastic and unusual items coming from her kitchen and we no longer saw these creations at our family gatherings. She has since passed, but these recipes will always keep her alive for me. I am currently scanning all my family recipes and will pass them on to my children in their original form.

This was one recipe I had to share. I've had Rice Pudding before but this is my favorite hands down. It is easy and no precooking of the rice. All goes into a greased casserole and into the oven. There was no time given, so I stir it every so often and keep an eye on it until it is thickened to the way I like it. I have covered it and cooked it uncovered. It is very forgiving and tastes great. Unfortunately, I've never timed it, so it truly is one of those heirloom type recipes. I hope you enjoy!

 

Creamy Rice Pudding

1 quart milk

1/4 cup granulated sugar

1/4 cup raw rice

1 Tablespoon butter

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 teaspoon vanilla

1/2 cup raisins

Heat oven to 325 degrees F. In a greased casserole (1-1/2 quart) combine all ingredients. Add raisins the last half  hour of baking.

For thicker pudding, increase rice to five tablespoons. 

Serves 6.

Make Ahead Bread by Donna Currie

Make Ahead Bread
100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day
Donna Currie
The Taunton Press, Inc.
ISBN: 9781627103954
Paperback: 208 pages

About the Book:

Two Steps to Breaking Bread. Make Ahead Bread de-mystifies the bread-baking process with simple recipes and easy-to-follow steps for fresh-from-the-oven bread. Plus there's an entire chapter devoted to baking ingredients and equipment. Follow home baker Donna Currie's simple two-step process to baking delicious, fresh, yeast breads:

Step One – mix and knead the dough, then let it rest for 1-2 days while you enjoy life Step Two – bake.

Yes, it's that simple.

Melt-in-Your-Mouth Breads. Your home will smell amazing while you bake any of the 100 recipes in Make Ahead Bread, including all of these:

Loaf Breads – Bacon, Tomato and Cheddar Loaf; Maple Sugar and Walnut Loaf Buns, Rolls, Breadsticks – Slider Buns; Cheesy Breadstick Twists Flatbreads – Chicago-style Pan Pizza; Semolina Focaccia Pastries – Breakfast Sausage Danish; Traditional Croissants, and more. Now, you're never too busy to bake bread! Yeast bread isn't complicated to make, but because it needs time to rise, it’s not always easy to fit it into time available - that’s until now. Make Ahead Bread gives inexperienced bakers and busy home cooks the information you need to make flavorful, freshly baked bread on a schedule that works for you.

Leftovers? Just in case you have any leftovers, this book also features many recipes for your extra bread like Almond Butter Bread Pudding; Artichoke, Olive and Tomato Strata; and Overnight French Toast. Plus recipes for scrumptious butters and spreads are included, such as: Chunky Apple and Cinnamon Spread and Chocolate Butter to name a few.

My Thoughts:

Refrigerating bread dough to allow for a slow rise is nothing new. It has been done for years - my mother did it and so did my grandmother.

I was excited to get a copy of this to review. I have tried this technique when I've been in a time crunch or when I want a nice delicate loaf. When I tried some of the recipes from this book, I was surprised to find they didn't always turn out the way I wanted. I had problems with the second rise, so sometimes I would just skip the first rise, knead the dough, form it and then put it in the fridge to have a slow rise. I did have success that way.

The recipes are yummy - but you may need to experiment on how to get these to raise the way you want them to.

I received a copy of this book from NetGalley courtesy of the publisher. I was not required to write a positive review, but instead, one that gives my honest opinion.

The Amish Baking Cookbook by Georgia Varozza and Kathleen Kerr

The Amish Baking Cookbook
Plainly Delicious Recipes from Oven to Table
Authors: Georgia Varozza and Kathleen Kerr
Publisher: Harvest House Publishers
Spiral-bound: 272 pages
ISBN: 9780736955386

About the Book:

Building on the success of The Homestyle Amish Kitchen (more than 58,000 copies sold), Georgia Varozza partners with experienced baker Kathleen Kerr to give you a cookbook filled with the foods most associated with the Plain and simple life: baked goods. This delicious collection of more than three hundred classic baking recipes for cookies, cakes, pies, bars, and breads inspires you who love Amish fiction and are drawn to the Plain lifestyle to roll up your sleeves and start baking!

Whether you consider yourself a novice or a veteran in the kitchen, Georgia and Kathleen make it easy to make delicious baking recipes such as Amish Nut Balls and Brown Sugar Pie. Find the perfect recipe to prepare for that large weekend potluck, tonight’s intimate family dinner, or a fun activity with the kids.

My Thoughts:

Being blessed with living in Amish Country, the one thing I know to be a fact is that the Amish really know how to cook, and they do it well! "The Amish Baking Cookbook" is worth its weight in gold as it contains many of the delicious recipes I have found in my area. I was excited to find recipes for Blueberry Bagels, Brown Sugar Pie, Rhubarb Coffee Cake as well as many other delightful baked goodies.

Each recipe is easy to follow and everything I've tried has come out wonderfully delicious. Besides the recipes, there is a guide to ingredients and a section about the Amish and their beliefs.

No matter how many cookbooks you have, if you really enjoy delicious home cooking, you really have to add this to your collection. You won't be sorry you did!

I received a copy of this book from NetGalley courtesy of the publisher. I was not required to write a positive review, but instead, one that gives my honest opinion.

Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery

Ovenly
Sweet and Salty Recipes from New York's Most Creative Bakery
Authors: Erin Patinkin, Agatha Kulaga
Publisher: Harlequin
ISBN: 9780373892952
Hardcover: 240 pages

About the Book:

With lines out the door for their coveted Bloody Mary scones, pear and sour cherry cardamom pie, and caramel bacon hot tarts, New York's award-winning bakery Ovenly is world-renowned for their innovative and exquisite treats.

Using unexpected flavor combinations by playing with tradition, testing the limits of indulgence and perfecting the balance of savory and sweet—adding just a hint of spice—it's no wonder Ovenly consistently receives rave reviews and has dedicated cultlike fans and clientele.

The Ovenly cookbook is packed with all of their greatest hits—the best ever chocolate chip cookies; dense, crumbly shortbreads; smoky, beer-slicked caramel corn; buttery scones; rich, layered cakes; bacony peanuts—plus pages devoted to recipe riffs and spin-offs. As self-taught, curious cooks, Agatha Kulaga and Erin Patinkin have a straight-talking approach that is never too fussy and always encourages experimentation. Above all, they believe that cooking (and eating!) should be an adventure.

With tips and anecdotes, exquisite photos, and pantry and kitchen tool essentials, Ovenly contains experimental yet perfected recipes for the most inventive and out-of-this-world breakfast pastries, desserts, and snacks.

My Thoughts:

I dare you to sit down and not be tempted to bake anything after looking at the book. Full of delicious recipes that will treat your taste buds and fill out your waistline (because it's hard to stop at just one piece or cookie!!), you will certainly have a love hate relationship with this book. It's addictive and scrumptious and has some of the most decadent recipes that you'll ever make.

I love the tips and information that this book holds, plus the photos are drool worthy. It's just worth taking the time to sit down and read the tips and picture browse. I promise, you'll want to do it again and again.

Put this book on your must buy list - you'll be so glad you did!

I received a copy of this book from NetGalley courtesy of the publisher. I was not required to write a positive review, but instead, one that gives my honest opinion.

The World's Greatest Christmas Cookies

The World's Greatest Christmas Cookies
Publisher: Barbour Publishing, Inc.
Pub Date: September 01, 2011
Spiral-bound: 160 pages
ISBN: 9781616263959

About the Cookbook:

When Only the Best Will Do. . .

Wonderfully unique, The World’s Greatest Christmas Cookies will delight cookie lovers and bakers alike, and make your holiday celebrations even sweeter! Featuring recipes organized into a variety of categories including no-bakes, filled cookies, bar cookies and more—plus creative tips, ideas, and inspiration for the season—this sure-to-become-a-favorite cookbook is overflowing with only the best cookie recipes for the entire holiday season and beyond.

My Thoughts:

I know... you are asking yourself why am I posting a Christmas cookie cook book now, right? Well, it's not too early to start thinking about your favorite cookies for Christmas. You see, I am always hunting for new and exciting recipes to add to my Christmas cookie baking, which means I am always trying out new Christmas cookbooks. My baking philosophy is much like the quote in the introduction: "Birthdays are all about cakes, and Christmas is all about cookies." So what better time than now to start looking for those recipes that will "wow" your family and friends?!

The World's Greatest Christmas Cookies boasts many delightful recipes and is filled with photographs that will get you out of your chair and want to start baking! There are so many types from drop to frosted cookies and so many delicious recipes to try: "Chocolate Mint Snow-Top Cookies", "Pumpkin Cookies", "Caramel Apple Cookies" and "Mocha Kisses" to name a few.

The pictures are drool-worthy and makes one want to start baking right away. The recipes we tried were delicious, however, for the seasoned baker, many will be familiar and some are variations of old-time favorites.

Throughout the book are helpful tips that will help both the beginning baker and the seasoned baker alike. These can save the baker frustration and will produce some delicious cookies that look as good as they taste.

Please take note: the copy I have from NetGalley (not a finished copy) has some photos that do not match the recipes and Mrs. Santa’s Cinnamon Cookies on pg 15 appears to be missing sugar. I looked for an errata online, but have not found any, so it is very possible that the finished book does not have these flaws.



I received a copy of this book from Netgalley courtesy of Barbour Publishing. I was not required to write a positive review, but instead, one that gives my honest opinion.

Vintage Recipe Thursday: Raspberry-Filled Chocolate Chip Muffins

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or postcards.

You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage.


Our family is crazy about muffins. When I bake them, I make dozens. The gang is let loose on them and then we freeze the rest for quick snacks or to have with breakfast. This is a family favorite that has been around for years.

Raspberry-Filled Chocolate Chip Muffins

1 cup milk
1/3 cup vegetable oil
1 egg
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup miniature chocolate chips
1/4 cup raspberry jam

Beat , oil and egg together until well blended. Combine dry ingredients and stir into the liquid mixture. Stir in chocolate chips.


Fill muffin cups 1/3 full. Place 1 teaspoon jam on top of batter.


Top with remaining batter. Sprinkle with sugar if desired. Bake at 400 degrees for 18-20 minutes.


Cool - and enjoy!!

Homemade Granola

One way we save money is by making a lot of our own groceries. I love to bake and find it rewarding and satisfying knowing what is in the food I serve my family. My children love granola, but we found most on the market to be hard and quite substandard, so we went on a search to find a good recipe. With a lot of experimenting, we now have a recipe that we are satisfied with.



Granola

Syrup:
3/4 cup packed light brown sugar
1/3 cup oil
1/3 cup honey
Cereal:
5 1/2 cups rolled oats
1/2 cup dried milk
3/4 tsp. cinnamon
Pinch salt
1/2 cup raisins
Other on-hand ingredients ie: nuts, dried fruits, coconut, seeds, etc.

Place oatmeal in a 9" x 13" pan. Sprinkle evenly with dried milk, then salt. At this point, I usually will sprinkle 2 Tbs. flax seed meal, an even coating of each: coconut, wheat germ, sunflower seeds, sesame seeds, chopped walnuts or pecans.** Leave the raisins out until later.

After you are satisfied with with the ingredients in your cake pan, set aside. Preheat oven to 375°F. Mix the oil, brown sugar, and honey in a small saucepan and heat until the ingredients combine. It will seem like the oil and sugar won't mix, but once it starts boiling, you will see a change - everything combines. Take off heat and pour over ingredients in cake pan. Mix well. Bake for 7 minutes, stir, then bake for another five, stir, then put back in for another 5 minutes. By now, the ingredients should be a bit browned and the syrup has been incorporated evenly.

Take from the oven and cool - mixing while cooling to prevent items from staying in one huge clump.

**Note: If I'm putting in raisins, I usually add about an equal amount of dates. If I'm using another dried fruit or berry, I'll leave out the raisins sometimes. There really is no recipe of what to add after the first four cereal ingredients - it's usually whatever I have on hand and what I think may taste good together. I like to put in as many seeds as possible, because the seeds have a powerhouse of good vitamins and minerals in them.

We have been making this granola for a good year now, tweaking it as we go - experimenting with different combinations and ingredients. Today I made our normal raisin, date and pecan granola and in the second pan I made a cherry granola which used our own dehydrated sweet cherries. The cherries were a bit of a disappointment, as they didn't have the flavor we get from dehydrating sour cherries. It was still good, but not as good as it could be. I will be making note of this.