The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own
by Karen DeMasco, Mindy Fox

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Summary of The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own

Using the bounty of the seasons as inspiration and Karen?s clear instructions, both beginners and experienced bakers will find it easy to let their creativity take the reins. Learn how to make Karen?s celebrated sweets, such as Apple Fritters with Caramel Ice Cream and Apple Caramel Sauce, White Chocolate Cupcakes with White Chocolate Cream Cheese Buttercream, and Raised Cinnamon-Sugar Doughnuts. Then check out the tips on "varying your craft" to transform Grandma Rankin?s Cashew Brittle into Pumpkin Seed Brittle and to alter a cobbler recipe to make Rhubarb Rose Cobbler in the spring or Mixed Berry Cobbler in the summer, for example. Karen?s suggestions for "combining your craft"?such as serving Almond Pound Cake with Apricot Compote and Lillet Sabayon?reveal how easy it is to take desserts to the next level.

Karen?s ingenuity is boundless. All types of sweets, from muffins and scones to pies and cakes to ice creams and custards, are her mediums for exploring flavors. With Karen?s simple techniques, unique flavor combinations, and inventive ideas, The Craft of Baking will change the way you think about baking and equip any home cook with the skills and creativity to create amazing, one-of-a-kind desserts.

These nutty fruit cookies are perfect for a lunch sack, last-minute bake sale, or early autumn picnic. They are quick to put together with pantry staples and everyone seems to love them.

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the pan
• 1 cup pecans, roughly chopped
• 1 1/2 cups unbleached all-purpose flour
• 1 1/4 cups old-fashioned rolled oats
• 1/3 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup raspberry preserves

(Makes 16 bars)

Directions

Preheat the oven to 350 F. Butter an 8-inch square baking pan and line the bottom with parchment.

In a small saucepan, melt the butter. Remove from the heat and let cool to room temperature.

Spread the pecans on a baking sheet. Bake until lightly golden and fragrant, about 5 minutes. Cool the sheet completely on a wire rack.

In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, salt, baking soda, and pecans. Pour in the melted butter, and using a wooden spoon, mix together until well combined.

Transfer about two thirds of the dough to the prepared baking pan. Press the dough evenly into the pan, forming a firmly packed layer.

Using an offset or rubber spatula, spread the preserves over the dough. Evenly sprinkle the remaining dough over the preserves.

Bake, rotating the pan halfway through, until the top is golden brown and fragrant, about 40 minutes. Transfer the pan to a wire rack and let it cool completely. Then cut into 2-inch squares.

The bars can be kept in an airtight container at room temperature for up to 1 week.

Desserts Books

• Books > Subjects > Cookbooks, Food & Wine > Baking
• Pastry