- Gebundene Ausgabe: 416 Seiten
- Verlag: Clarkson Potter; Auflage: 1 (4. November 2003)
- Sprache: Englisch
- ISBN-10: 0609609696
- ISBN-13: 978-0609609699
- Größe und/oder Gewicht: 19,7 x 2,9 x 26,3 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 79.594 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Great Cookies: Secrets to Sensational Sweets (Englisch) Gebundene Ausgabe – 4. November 2003
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Über den Autor und weitere Mitwirkende
Carole Walter has studied patisserie and the culinary arts with notable chefs in the United States, France, Austria, Italy, and Denmark. A master baker, cooking teacher, writer, and consultant, she is the author of the James Beard Award–winning Great Cakes and the Julia Child Award finalist Great Pies & Tarts. She lives in northern New Jersey.
Leseprobe. Abdruck erfolgt mit freundlicher Genehmigung der Rechteinhaber. Alle Rechte vorbehalten.
oatmeal raisin cookies
Makes about 4 dozen 3-inch cookies
Savor the flavors of this favorite comfort cookie made with old-fashioned oatmeal, brown sugar, molasses, cinnamon, raisins, and lots of toasted pecans. The orange zest really complements these ingredients.
Pan: Cookie sheets
Pan Prep: Moderately buttered
Oven Temp: 350°
Baking Time: 15-17 minutes
2 cups all-purpose flour, spooned in and leveled
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly firm
1 teaspoon grated Navel orange zest
2/3 cup lightly packed dark brown sugar
1/2 cup granulated sugar
1/4 cup dark unsulfured molasses
2 large eggs
2 teaspoons pure vanilla extract
2 cups old-fashioned oatmeal
1 cup broken, toasted pecans or walnuts
1 cup dark raisins, plumped (see page 000), drained, and patted dry on paper towels
1. Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350°. Moderately butter the cookie sheets.
2. Strain together the flour, cinnamon, baking soda, and salt. Set aside.
3. In the large bowl of an electric mixer, using the paddle attachment, soften the butter with the orange zest on medium speed until smooth and creamy, about 1 minute; add the brown sugar, then the granulated sugar and mix until light in color, 2 to 3 minutes. Blend in the molasses and mix to combine. Add the eggs one at a time, then the vanilla and mix for 1 minute longer.
4. Reduce the mixer speed to low and pour in the dry ingredients, half at a time, mixing only to incorporate the flour, then blend in the oatmeal. Using a large rubber spatula, fold in the pecans and raisins.
5. Drop by rounded tablespoons 3 inches apart onto the cookie sheets. Bake for 15 to 17 minutes, or until the bottoms of the cookies are golden brown, rotating the pans top to bottom and front to back toward the end of baking time. Do not overbake or the cookies will be too crisp and difficult to remove from the pan. Let cookies stand for 2 minutes, then loosen with a thin metal spatula. Cool on wire racks.
Storage: Store in an airtight container, layered between strips of wax paper, for up to 1 week. These cookies may be frozen.
spiked apple cookies
Makes about 4 dozen 21/4-inch cookies
Here is a recipe that was inspired by hermits, the classic New England cookie. Flavored with cinnamon and nutmeg, the dough is flecked with bits of dried apples that have been macerated in apple liqueur. Try these along with a mug of hot mulled apple cider. What could be better to warm the tummy when there is a chill in the air?
Pan: Cookie sheets
Pan Prep: Moderately buttered
Oven Temp: 350°
Baking Time: 12-14 minutes
1/2 cup firmly packed dried apple slices
3 tablespoons Calvados or applejack liqueur
1 1/2 cups all-purpose flour, spooned in and leveled
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2/3 cup (1 1/3 sticks) unsalted butter, slightly firm
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup sour cream
1 teaspoon pure vanilla extract
1 cup broken walnuts
1 recipe Vanilla Glaze (page 000)
1. Place the apple slices in a small bowl and cover with boiling water. Let stand for 2 to 3 minutes to soften. Drain well and cut into 1/4-inch dice. Toss the apples with the Calvados in a small, deep bowl and let macerate while preparing the cookie dough.
2. Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350°. Moderately butter the cookie sheets.
3. Strain together the flour, cinnamon, baking soda, salt, and nutmeg. Set aside.
4. In the large bowl of an electric mixer, on medium-low speed, using paddle attachment, mix the butter until creamy and lightened in color. Add the brown sugar, then the granulated sugar, and mix for 1 to 2 minutes. Blend in the egg, then the sour cream and vanilla.
5. Reduce the mixer speed to low and add the dry ingredients in three additions, mixing just until well combined. Using a large rubber spatula, fold in the apples and walnuts.
6. Drop from the tip of a teaspoon, making walnut-size mounds of dough (about 1 1/4 inches), onto the cookie sheets, spacing them about 2 inches apart. Bake for 12 to 14 minutes, until lightly browned. Toward the end of baking time, rotate the pans from top to bottom and front to back. Remove from oven and let stand for 2 to 3 minutes. Loosen with a thin metal spatula and place on wire racks set over wax paper.
7. Using the back of the spoon, apply 1/2 teaspoon of Vanilla Glaze while the cookies are still warm.
Storage: Store in an airtight container, layered between strips of wax paper, for up to 3 weeks. These cookies may be frozen before glazing.
Die Angaben waren leicht verständlich, wenn man sich mit den üblichen Backvokabeln auskennt.
Bisher habe ich die Carole's best brownies und die Sand tarts ausprobiert. Die Brownies sind echt der Hammer, alle "Tester" haben nach dem ersten Bissen ein verzücktes Lächeln im Gesicht gehabt und wollten mehr!!!
Die Sand tarts haben auch gut geklappt und sind sehr lecker.
Ich kann dieses Buch nur jedem empfehlen, der gern Kekse backt und anderen Leuten eine Freude machen möchte!
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These two books are of similar length, these two authors have both won awards for their books on baking, and, of course, both are devoted entirely to cookies. Both books have sizable bibliographies. Both books have general chapters on technique. The scope of Baggett's book is somewhat limited in that it is focusing on cookie recipes born or nurtured in America. For that reason and for her larger bibliography, I give a few points to Baggett at the outset.
Baggett's introductory chapter on technique is, I believe, a little gem. Walter gives a much larger chapter at the end of her book on ingredients, tools, and techniques, which has a much more academic air about it. To even things up and actually come off ahead of Baggett in the pedagogical arena, Walter has page long sidebars with pointers on making each different type of cookie.
The chapter headings are quite different in the two books. Both divide cookies by type. Baggett's classification is largely based on ingredients. Walter's classification is largely based on technique. If I owned neither, I would pick Walter's book for this reason alone.
Both authors give entertaining headnotes to each of their recipes. This feature is a wash. Baggett provides photographs for a small minority of her recipes. Walter provides a very effective, arty but informative picture for each and every cookie. A big plus here. Photographs in cookbooks do generally not sway me and many great ones have been with us for decades with no rotogravure at all. But, I think good pictures are a definite plus to cookie books. Score a big plus to Walter.
Walter gives an excellent thumbnail guide to each recipe by giving an `at a glance' table of `Pan', `Pan Prep', `Oven Temperature', `Baking Time', and `Difficulty' ranking of 1, 2, or 3. Another big score for Walter.
I compared the recipes for two cookies I know well, Snickerdoodles and Chocolate Chip cookies, in the two books and I found some interesting differences, especially in the Snickerdoodles recipes. Walter uses half butter and half vegetable shortening while Baggett uses all butter. Baggett includes corn syrup and Walter does not. Baggett includes nutmeg and Walter does not. Walter evens things up by providing a delightfully simple way to achieve uniform spheres of cookie dough to roll in the cinnamon and sugar. Aside from this rolling technique, I would tend to prefer Baggett's recipe to avoid the vegetable shortening and get the nutmeg. The chocolate chip recipes were less different. I am sure all four recipes give good results.
The prices are identical for roughly the same number of recipes.
I would not feel overly redundant if I owned both, as both are excellent books. But, if you are looking for a single good cookie book, get `Great Cookies' by Carole Walter. Very Highly Recommended.
I've tried 18 recipes so far. One was excellent (chocolate macaroon bar p. 212 -- but I'm a fan of chocolate and coconut); 7 were "very good" (spanish peanut saucers, chocolate shortbread nuggets, midnight macaroons, chocolate-dipped pignoli crescents, chocolate coconut devils, Stephen Schmidt's white chocolate macadamia squares, black beauties); 9 were "good". Only one recipe bombed: fudgy nutwiches with caramel mascarpone filling, p. 26. The cookies didn't spread so they were tiny and I couldn't get the filling ingredients to blend. Still, that is the best track record that I've ever had with a cookie book.