Acknowledgments
As the African proverb wisely states, It takes a village. The 8 Broads in the Kitchen are especially grateful to our village. We couldnt have created this cookbook without those of you we include here.
Kudos to our photographers for their exceptional support and creative talent in bringing our desserts to life: Karen Segraves, KES Photography; Mark Smith and Matthew Lovette, Jumping Rocks Photography; Christian Gianelli, Christian Gianelli Photography; and Jenna Strawbridge.
We so appreciate Joan and Dane Wells, Larie Engles, Dani Hanscom Thode, and Kristie Rosset, who let us mess up their kitchens for photo shoots, as well as those who housed us during photo shootsLarie Engles and Linda Hill.
A special thank you to our friends, families, neighbors, and guests across the country, who generously offered to test our recipes and often suggested ways to improve them.
A big Broad hug to all of you: Jenny Anderson, Katie Arthur, Carol Baxter, Shelby Book, Jan Bowdon, Rachel Brown, Mert Brubaker, Debbie Burke, Marion Campbell, Cathie Canon, Jeff Cook, Peter Chenaux, Rob Chenaux, Larie Engles, Tim and Lisa Engles, Elaine Gerwig, Mary Griggs, Linda Hill, Joanna Huacani, Rose Lansing, Jim Leitch, Rebecca Bliss Lilley, Esther Link, Janet Lowenstein, Roger Lund, Robin Lunger, Wayne Lunger, Debbie Merritt, Susan Manicke, Pat Marinelli, Debbie McCord, Kelsey Morrison, Stacey and Jarod Mundt, Ruthellen Ondrus, Mehrvash Poole, Steve Poole, Amanda Benins Potter, Lori Powell, Linda Den Riddler, Janice Riley, Ray Rosset, Amanda Sandoz, Matt Sautter, Rita Scardino, Mike Schen, Julie Katz Schoper, Sally Shakleford, Jeff Steinberg, Abbey Stohs, Les Stohs, Anna Takrouri, Brooklyn Theodore, Abby and Dustin Tumbale, Kandace Van Gorder, Care Wacker, Erma Weaver, Joan Wells, Kelly Wilde, Tiffany Wilson, and Mirjam Zimmerman!
Design by Cliff Snyder
Desserts!
Copyright 2019 by 8 Broads in the Kitchen
Softcover: 9781947597242; PDF: 9781947597259; EPUB: 9781947597266; Kindle: 9781947597273
Library of Congress Control Number: Data available.
Desserts! is published by Walnut Street Books, Lancaster, Pennsylvania
All rights reserved. Printed in the United States of America.
No part of this book may be reproduced in any form or by any means without the prior written permission of the publisher, except for brief quotations in connection with reviews written specifically for inclusion in magazines or newspapers or limited excerpts strictly for personal use.
Every effort has been made to assure that the recipes included in this book are accurate. Neither Walnut Street Books, the 8 Broads in the Kitchen, nor the individual innkeepers will be responsible for errors, whether typographical or otherwise.
To our families, our friends, and our guests
For all the times we said, Here, try this! and you loved what you tasted, thank you!
And for those times that you didnt quite love what we made, thank you for encouraging us to keep trying!
Table of Contents
A Word About Our Ingredients
Blind bake: | To bake a pie crust or other pastry without its filling. A pastry should be blind baked completely if its filling doesnt need to be baked. A pastry should be partially blind baked if its filling requires less baking time than the crust. To prevent an empty crust from shrinking as it bakes, cover the bottom of the crust with foil, and then top it with pie weights, or their equivalent, before blind baking. |
Brown sugar: | Light brown, unless otherwise noted. |
Butter: | Unsalted. (We do not recommend margarine because it doesnt produce the same high-quality result, and it just isnt good for you.) |
Confectioners sugar: | Often referred to as powdered sugar, icing sugar, frosting sugar, or 10x sugar. |
Eggs: | Large, unless otherwise noted. We recommend that when cooking for pregnant, auto-immune-challenged people, and small children, you use pasteurized eggs. Use these eggs especially in recipes that call for overnight storage before cooking or baking, as well as for custards that do not cook at high temperatures for longer periods of time. You can find pasteurized eggs in the dairy section of your grocery store. |
Flour: | Unbleached and all-purpose, unless otherwise noted. |
Lukewarm water: | Warm, but under 110 so it doesnt kill yeast. |
Oats: | May be quick-cooking oats, but never instant. Or if a recipe calls for rolled oats, they need to be rolled oats, not quick or instant. |
Oil: | Canola, rapeseed, or corn oil, unless we specify olive oil. |
Salt: | Table salt, kosher salt, and sea salt can be used interchangeably, but we suggest using the recommended salt if specified. All are sodium chloride, and all are used for flavor. Its really a matter of preference. Kosher salt and sea salt come in both coarse and fine grains. Because fine grain kosher salt, or fine grain sea salt, incorporates better, we recommend using them for baking and cooking. But since sea salt is expensive, we recommend using it for finishing, as in sea salted caramel chocolates or cookies. |
Sugar: | Granulated, unless otherwise noted. |
Size matters! | Use the size pans the recipe calls for. Other sizes will give different results. For example, a 9-inch pie crust holds 1 times the amount of filling that an 8-inch pie crust holds. |
Also, by the 8 Broads
Breakfast and Brunch Recipes
(see for more details)
Our Journey Together
8 Broads in the Kitchen officially came into being in 2008. But that event was part of eight individual journeys that began many years earlier, as each of us in our own way discovered the joy and friendship that comes from sharing good food with family and friends.
Who could have foreseen that eight women from totally different backgrounds and cultures would meet, form friendships stronger than steel, and collaborate in an enterprise that has resulted in three published cookbooks.
From the humble origin of a food blog intended to offer our most requested recipes, our collaboration as 8 Broads has encouraged us all to grow professionally and personally.
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