Buckling under the weight of 120 delicious recipes and a wealth of lavish, full-color photographs, Lee Bailey's Country Desserts
is as big in size as it is on taste. Inspired by the warming and satisfying desserts of his childhood, Bailey devotes an entire cookbook to these lovely puddings, cakes, cookies, and custards, and indulges us with recipes borrowed from family and friends. Here is his grandmother's favorite Peppermint Candy Ice Cream, his Aunt Cora's Banana Layer Cake, and Aunt Freddie's Graham Cracker Pickups. And, happily, creating these fabulous desserts doesn't call for gimmicky kitchen tools, gadgets, or fancy, cordon bleu ingredients, either. Bailey cooks the old-fashioned way--requiring elbow grease for mixing, lots of butter for greasing the pan, and no low-fat or no-fat substitutions. His desserts are heavy on flour, egg whites, sugar, and butter--but definitely not low on taste. His Blackberry Cobbler is a dream come true--oozing with the exquisite taste of six cups of fresh blackberries and topped with homemade ice cream, whipped cream, or perhaps a dash of custard. And who can resist his easy-to-make Honey Custard--which bakes in just 40 minutes?
Bailey divides his recipes up into distinct chapters for quick-and-easy reference--from ice cream and ices to kids' desserts, with cakes, cobblers, cookies, and other goodies in between. His chatty and informative directions and the book's large-sized pages make cooking these desserts a pain-free experience. This is a truly scrumptious and satisfying collection of old-fashioned favorites. --Naomi Gesinger
From the Inside Flap
From soothing Applesauce Spice Cake with Brown Sugar Frosting to a sinful Chocolate Cream Pie with Chocolate Meringue, Lee's desserts always entice, and his message of good food and easy entertaining is perfectly suited to the tastes of today's hosts and guests. Full-color photographs.From the Trade Paperback edition.