Tates Bake Shop. - Tates Bake Shop cookbook: the best recipes from Southamptons favorite bakery for home-style cookies, cakes, pies, muffins, and breads

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Table of Contents

I cannot thank anyone before expressing my extreme gratitude to the people of the Hamptons, those I know and those I dont, for always standing by me and supporting me through some very bizarre times. The love and power that they gave me is the only reason Tates Bake Shop exists.

To my parents, Millie and Tate King, for the strength and pride you taught me in order to survive all of lifes ups and downs; you gave me a foundation that wont crumble and a love that is everlasting.

To Michael Naimy, my guardian angel on earth, who protects and advises me.

To David Lazer, Ralph Rosella, David Fleischer, and Jim Ash for their hard work, brilliance, and heart. I will never forget you all.

To my retail staffLucy Camacho, Juana Espinosa, Malin Stewart, and Matt Dexterfor adding joy to the bake shop and spreading it to all who come into the store. Everyone tells me you are the best. It is true!

To my kitchen staff, who are reliable and consistent day after day and who take pride in all that they do.

To Liberto Vasquez for making our cakes beautiful.

To Fredis Guerra. There are no words to describe my gratitude to you; you are an amazing person, and I thank you.

To Lupe Camacho and Florencio Rojas for baking quality, consistent productsday after day, year after year, through thick and thin. You are every employers dream.

To Rachele Borruso and Michel Dobbs for allowing me to enjoy my life and the beauty of every day. You both bring a sense of calm and a professionalism that empowers everyone around you.

To Kenny Patrick for distributing all of Tates Cookies to our hundreds of locations and for always caring about quality and our company. Many, many thanks for all the things you do.

To Rena Zacharias for keeping us detailed and in order. Also, thanks for keeping me going on my bicycle so that I didnt find myself wearing these recipes!

To Carla Glasser and Elizabeth Beier for driving me crazy. If it werent for you, this book would have never been completed. Thank you for making it happen.

To Marian Lizzi for her enthusiasm in getting this book started. I missed you!

Kathleens Bake Shop Cookbook

These muffins are so buttery and moist that they make a perfect muffin base. You can add whatever fruit you desire to them.

Preheat the oven to 400 degrees. Grease twelve 3 1 1/2 -inch muffin cups.

In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt.

In a medium bowl, combine the melted butter, milk, and eggs. Whisk the mixture until it is combined.

Combine the butter mixture with the dry ingredients and mix it lightly until just moistened. Fold in the blueberries. Spoon the mixture evenly into the prepared muffin cups.

Bake them for 25 to 30 minutes or until a cake tester or a toothpick comes out clean when inserted in the center of one muffin.

3 cups all-purpose flour
4 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cups granulated sugar
1/2 teaspoon salt
1 cup salted butter, melted
1 cups milk
2 large eggs, lightly beaten
2 cups fresh or frozen blueberries

Yield: 12 muffins

When testing this Tates Bake Shop recipe for home use, I worked late at night and thought I would wait and taste them in the morning. My husband left early for work and took the whole batch with him. When I asked if there were any left for me to try, he said, No, everyone ate three! In my world, that means this one is a winner. Carrot muffins have the taste of carrot cake, but they are not as sweet and rich.

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
teaspoon salt
cup sugar
cup vegetable oil
3 large eggs
2 cups carrots, grated
1/2 cup pecans
1/2 cup raisins
2 teaspoons vanilla
1 apple, peeled and cored, chopped (1 cups)

Yield: 10 muffins

Preheat the oven to 400 degrees. Grease ten 3 1 1/2 -inch muffin cups.

In a medium bowl, mix the flour, baking soda, cinnamon, and salt.

In a large bowl, combine the sugar, oil, and eggs. Mix until they are well combined. Stir in the carrots, pecans, vanilla, and apple. Fold in the flour mixture.

Spoon the mixture evenly into the prepared muffin cups. (I like to use an ice cream scoop.) The muffin cups should be filled to the top.

Bake them for 20 minutes or until a cake tester or toothpick inserted in the center of a muffin comes out clean.

Making muffins is a wonderful way to use up leftover mincemeat from the holidays. Even people who claim they dont like mincemeat will love these hearty muffins, especially if you dont tell them there is mincemeat in the muffin!

Preheat the oven to 400 degrees. Grease twelve 3 1 1/2 -inch muffin cups.

In a large bowl, stir together the flours, sugar, baking powder, and salt. In another bowl, stir together the mincemeat, eggs, water, oil, and vanilla until they are blended. Make a well in the center of the dry ingredients, add the mincemeat mixture and walnuts, and stir them until just combined.

Spoon the batter into the prepared muffin cups. Bake them for 20 to 25 minutes or until a cake tester or toothpick inserted in the center of one muffin comes out clean.

Remove the muffins to a wire rack and cool 5 minutes before removing them from the cups. Finish cooling them on the rack.

1 cup whole wheat flour
1 cup all-purpose flour
cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cups prepared mincemeat ()
1 egg yolk
2 whole large eggs, lightly beaten
1/3 cup water
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup walnuts, chopped

Yield: 12 muffins

A not too sweet, not too chocolaty muffin that adults and children both enjoy.

2 cups all-purpose flour
cup whole wheat flour
1 cup firmly packed dark or light brown sugar
1/3 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
cup salted butter, melted
3 large eggs
1 cup plain yogurt, low fat or full fat
1/2 teaspoon espresso powder dissolved in 1/2 cup water (or substitute a half cup of morning coffee)
1 teaspoon vanilla
1 cup pecans, chopped
1 cup mini chocolate chips

Yield: 12 muffins

Preheat the oven to 375 degrees.

Spray a 12-cup 3 1 1/2 -inch muffin tin with pan spray.

In a large bowl, combine the flours, sugar, cocoa powder, baking soda, baking powder, and salt.

In another large bowl, combine the oil, butter, eggs, yogurt, coffee mixture, and vanilla.

Fold the wet ingredients into the dry ingredients.

Fold in the pecans and chocolate chips.

Spoon the batter evenly into the prepared muffin cups. The cups will be very full, but dont worry, they wont overflow. The batter will rise up nicely, and the finished product will look beautiful.

Bake them for 25 minutes or until a cake tester or toothpick inserted into the center of one muffin comes out clean.

Cool the muffins completely in the pan.

A very light citrus muffin with a flavor that can be changed to lemon or tangerine.

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