Appel Jennifer - The complete Magnolia Bakery cookbook : recipes from the world-famous bakery and Allysa Toreys home kitchen

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W e would like to thank our agent, Carla Glasser, for creating this opportunity and the staff, past and present, at Simon & Schuster who helped put this book together.

We would also like to thank our families and friends for their endless support and for being such enthusiastic testers. Allysa would like to thank her former managing and baking staff at Magnolia for all of their hard work, and especially Margaret Hathaway for her contributions and assistance.

But mostly we would like to acknowledge and thank our wonderful customers, who continued to support us over the years despite the crazy long lines out the door.

W hen we first opened the Magnolia Bakery, we imagined a cozy, old-fashioned shop where people could come for a cup of coffee and something sweet. We expected our customers to include some local regulars and lots of neighborhood families. We thought wed close at seven each evening so we could go home and make dinner. We never expected that Magnolia would turn into a city-wide hangout, much less that on weekend nights there would be lines out the door!

The Magnolia Bakery came into being over a brunch conversation during which Jennifer and I expressed for the umpteenth time our mutual frustration with our jobs and lifestyles. We finally decided that something would be done about it and opened up a wholesale baking business in early 1996. We soon received very positive feedback from our customers. When a retail space became available in our favorite neighborhood, we grabbed the opportunity. New York Citys West Village seemed ideal. It was low-key and family-oriented, a place where we could do what we loved where we loved it. Over the course of two months and with the help of an adept construction crew, we transformed an empty shell into a warm cozy kitchen.

Our customers would stop by as much for the feel of the store as they did for the desserts. With its vintage American decor and desserts, customers often told us that walking into the bakery was just like stepping back in time to their grandmothers kitchen. They would come in for a slice of cake and end up with a little piece of their childhood. Over the years, people have wanted to meet us to say thanks for making the red velvet cake they remembered from church picnics or the banana pudding just like their mom used to make. While the business itself was fast paced and hectic at times, our original aim and values remained the same: we simply did everything the old-fashioned way, using the best and freshest ingredients, and took the time to produce delicious homemade treats.

A few years into business together, Jennifer left Magnolia to open up her own bakery, The Buttercup Bake Shop in midtown Manhattan. After the publication of The Magnolia Bakery Cookbook , many people suggested that I do a second book. While working full time at the bakery, the idea of writing another cookbook seemed impossible. Finally, after putting together a committed staff at the shop, I was able to move full time to my country house, and I could really consider the idea, knowing that I would have the time and energy necessary to write the book I wanted to write. I created the recipes for More From Magnolia in an old-fashioned style, but with new ideas and different combinations of ingredients to keep things interesting and fun.

As the unexpected popularity of our cupcakes grew, the bakery got busier and busier and the lines got longer and longer. After ten wonderful years at Magnolia, I decided to sell the business to stay home full time with my growing family. The new owners have opened more Magnolia Bakeries and continue to be successful.

This collection of recipes brings together all of the recipes in both Magnolia cookbooksclassic American desserts reflecting the sensibilities of the bakery and my home.

Allysa Torey

W hile we had to produce large quantities of desserts at Magnolia, we stuck to the philosophy of home baking and followed certain rules to make sure our product was tasty and of high quality every time. In this section, Allysa provides some suggestions to help you attain success as a home baker.

At the bakery, the best and freshest ingredients were always used, and a set procedure adhered to every time.

Before starting it is important to read through the recipe from beginning to end to ensure that you understand it thoroughly. Then assemble all the ingredients (to make sure you have everything!) and the necessary equipment you will need to make the process flow more smoothly.

The butter, eggs, and milk should be at room temperature before you even think about beginning a recipe. And if youre making a cheesecake, it is especially important that the cream cheese be at room temperature. Most of the recipes in this book and most cookbooks call for softened butter, but it is important to recognize that softened butter is actually butter at room temperature. If you press your finger into properly softened butter, it will leave an indentation but will retain its shape. If the butter is very soft, it is difficult to achieve the desired texture and density in baked goods. When making icing or frosting, let your butter get a bit softer than if you were baking a dessert. If the eggs need to be separated for your recipe, its easier to separate them when theyre cold and then allow them to come to room temperature.

When selecting the pans you will use, keep in mind that metal pans should be smooth, because uneven or blackened pans tend to absorb heat unevenly. For pies, brownies, and squares, glass baking dishes tend to work better than pans with a non-stick surface. You can grease the pans using a pastry brush or by rubbing in the butter or shortening with your fingers. Just make sure that, either way, the pans surface is evenly and not overly coated. After greasing, sprinkle a few spoonfuls of flour into the pan, shake it around until the entire inside of the pan is coated with flour, and then empty out the excess flour by tapping the pan gently. When called for in the recipe, line the bottom of the pan with waxed paper. If youre making a cake, this is a foolproof way to prevent it from sticking to the pan.

One of the most important tips concerns the creaming of butter. When creaming butter, it is necessary to beat the butter until it is light and fluffy, which takes about three minutes depending on the type of mixer youre using. Most people, especially if theyre just learning to bake or if they dont bake very often, dont realize how long three minutes is, and so they wind up not creaming their butter for the proper amount of time. Creaming the butter properly ensures that the dessert (especially if its a cake) will have the volume and texture desired. It is also important to add the sugar gradually, to beat continuously, and to keep beating for an additional two to three minutes. The eggs should then be added, one at a time, beating until the mixture is thick, fluffy, and pale in color. Up to this point it is almost impossible to beat the batter too much.