Abigail R. Gehring - The Little Book of Country Baking: Classic Recipes for Cakes, Cookies, Breads, and Pies

The Little Book of Country Baking Classic Recipes for Cakes, Cookies, Breads, and Pies Abigail R. GehringSkyhorse Publishing Copyright 2012 by Abigail R. Gehring All Rights Reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes.

Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or . Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. ISBN: 978-1-61608-689-3 Printed in China contents INTRODUCTION T he irony of this cookbook is that when I bake, I cannot make myself stick to a recipe.

Something in my independent nature resists following someone elses prescription for what I consider a very creative activity. Ill look to a recipe for inspiration, but Ill always add a little something to make it my own, or substitute an item or two out of necessity or pure curiosity. I encourage you to treat these recipes the same way: as guidelines for your own creative culinary ventures. If I don't specify what type of flour to use, all-purpose flour will yield the best results, but you can experiment with any of the myriad flours available at supermarkets and health food stores. Almost any fruit or nut in a recipe can be substituted with another fruit or nut, or omitted completely. Likewise, in most cases flavorings such as vanilla extract can be substituted with peppermint, orange, or any other flavoring you fancy.

Here are just a few tips for happy experimentation. Substituting Sweeteners: Sugar turns to a liquid as it bakes, helping cookies to spread and adding moisture to cakes and breads. Reducing the sugar in a recipe will change the texture of the end product, but this doesnt necessarily mean it will be badjust different. If you want to use honey, agave, or maple syrup instead of white or brown sugar, use about cup to 1 cup sugar called for in the recipe, and reduce other liquids in the recipe by 2 to 3 tablespoons. And while were on the subject, if a recipe calls for maple syrup, please only use the real deal! Substituting Butter: Dont use margarineits not good for you and it wont yield good results. Gluten-Free Baking: About two years ago I discovered, as more and more folks are, that my body doesnt like gluten. Gluten-Free Baking: About two years ago I discovered, as more and more folks are, that my body doesnt like gluten.

Fortunately, its fairly easy to find gluten-free all-purpose flour mix now. But if you want to mix your own, I've included a recipe on the next page. GLUTEN-FREE ALL-PURPOSE FLOUR MIX 1 cup sorghum flour cup millet, almond, brown rice, quinoa, or buckwheat flour 1 cup tapioca, potato starch, or corn starch 1 teaspoon xanthan gum Dont skip the xanthan gumits expensive and it sounds weird, but it will make a big difference in the texture of your baked good. Note that some kinds of baking powder contain gluten, so read the labels. Also, adding a bit more butter or a bit of applesauce, pumpkin puree, prune paste, or yogurt to your recipes will help ensure the end product isn't too dry. Coconut flour is delicious, but add a little extra liquid when using it.

Happy baking! Cookies and Bars Brown Sugar Cookies Chocolate Almond Cookies Fruit and Nut Cookies Sour Cream Cookies Drop Cookies Chocolate Cookies Walnut Cookies Sugar Cookies Peanut Cookies Butterscotch Cookies Oatmeal Cookies Date Bars Chocolate Jumbles Molasses Cookies Walnut Macaroons Oatmeal Chocolate Chip Cookies Brownies Chocolate Almond Biscotti Cinnamon Twists Ginger Creams Halvah Shortbread Easy Caramel Rolls BROWN SUGAR COOKIES Yields three to four dozen cookies 2 cups brown sugar 1 cup softened margarine 3 eggs 5 cups pastry flour tsp salt 1 tsp baking soda cup milk 1 tsp vanilla extract Preheat oven to 400 F. Cream together the margarine and sugar. Beat the eggs well and add to the mixture. Add milk, vanilla, and half the flour sifted with the salt and soda. Add more flour, enough to make dough that may be rolled. Country Kitchen Tip Many beloved old recipes have vague instructions for oven temperatures. Country Kitchen Tip Many beloved old recipes have vague instructions for oven temperatures.

Heres a handy guide: Very moderate = 300F to 350F Moderate/Medium = 350F to 400F Hot/Quick/Fast = 400F to 450F Very Hot/Very Quick = 450F to 500F CHOCOLATE ALMOND COOKIES Yields three dozen cookies 3 cups brown sugar 4 eggs 2 tsp cinnamon tsp ground cloves 2 squares melted chocolate (16 oz) lb chopped blanched almonds 2 cups chocolate chips 1 Tbs melted butter 2 tsp baking powder 1 cup whole wheat flour (plus extra to stiffen dough) Preheat oven to 400F. Beat eggs well, then add brown sugar and melted butter. Sift together one cup of whole wheat flour with cinnamon, cloves, and baking powder. Add to the mixture. Then add the melted chocolate, almonds, chocolate chips, and enough additional flour to make the dough stiff enough to shape in the hands. Roll in small balls.

Place in greased pans not too close together. Bake about ten minutes. FRYIT AND NUT COOKIES Yields four dozen cookies 1 cups sugar 1 cup butter 3 eggs 1 Tbs cinnamon tsp salt 3 cups flour 1 tsp baking soda, dissolved in 4 Tbs hot water 3 cups flour 1 cup raisins 1 cup currants 1 cup pistachios or almonds, broken up 1 tsp vanilla extract Preheat oven to 300F. Cream together the butter, sugar, eggs, and vanilla. In a separate bowl, combine cinnamon, soda mixture, flour, fruits, and nuts. Add to butter mixture and mix thoroughly.

Drop by spoonful onto greased pans. Bake for 23 to 25 minutes, or until slightly golden. SOUR CREAM COOKIES Yields three dozen cookies 1 cup sugar cup butter 2 eggs cup sour cream or sour milk tsp baking soda tsp salt 2 tsp grated nutmeg 2 cups flour, or as little as possible Preheat oven to 350F. Cream the butter, then add the sugar and cream again. Sift together one cup flour, baking soda, salt, and nutmeg. To the creamed mixture, add the eggs well beaten, sour cream, and the sifted mixture.

Add the rest of the flour. Roll out to one-third of an inch thickness, cut any desired shape, and place on baking sheets. Bake for 10 to 15 minutes or until set. Sugar mixed with a little flour may be sifted over the dough before cutting. Raisins may also be pressed into the top of each cookie.