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Using the bounty of the seasons as inspiration and Karen’s clear instructions, both beginners and experienced bakers will find it easy to let their creativity take the reins. Learn how to make Karen’s celebrated sweets, such as Apple Fritters with Caramel Ice Cream and Apple Caramel Sauce, White Chocolate Cupcakes with White Chocolate Cream Cheese Buttercream, and Raised Cinnamon-Sugar Doughnuts. Then check out the tips on "varying your craft" to transform Grandma Rankin’s Cashew Brittle into Pumpkin Seed Brittle and to alter a cobbler recipe to make Rhubarb Rose Cobbler in the spring or Mixed Berry Cobbler in the summer, for example. Karen’s suggestions for "combining your craft"–such as serving Almond Pound Cake with Apricot Compote and Lillet Sabayon–reveal how easy it is to take desserts to the next level.
Karen’s ingenuity is boundless. All types of sweets, from muffins and scones to pies and cakes to ice creams and custards, are her mediums for exploring flavors. With Karen’s simple techniques, unique flavor combinations, and inventive ideas, The Craft of Baking will change the way you think about baking and equip any home cook with the skills and creativity to create amazing, one-of-a-kind desserts.
These nutty fruit cookies are perfect for a lunch sack, last-minute bake sale, or early autumn picnic. They are quick to put together with pantry staples and everyone seems to love them.
(Makes 16 bars)
Preheat the oven to 350 F. Butter an 8-inch square baking pan and line the bottom with parchment.
In a small saucepan, melt the butter. Remove from the heat and let cool to room temperature.
Spread the pecans on a baking sheet. Bake until lightly golden and fragrant, about 5 minutes. Cool the sheet completely on a wire rack.
In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, salt, baking soda, and pecans. Pour in the melted butter, and using a wooden spoon, mix together until well combined.
Transfer about two thirds of the dough to the prepared baking pan. Press the dough evenly into the pan, forming a firmly packed layer.
Using an offset or rubber spatula, spread the preserves over the dough. Evenly sprinkle the remaining dough over the preserves.
Bake, rotating the pan halfway through, until the top is golden brown and fragrant, about 40 minutes. Transfer the pan to a wire rack and let it cool completely. Then cut into 2-inch squares.
The bars can be kept in an airtight container at room temperature for up to 1 week.
I am by no means an experienced baker, but every recipe I've made from this book comes out EXCELLENT.
Warning: Some of the ingredients are a little hard to find. Read more
i wanted a general book on baking like "sugar cookies, yellow cake, fruit pie, biscotti, etc," not specific recipes like "cherry anise biscotti, pine nut tart and... Read morePublished 10 months ago by parcpalc
this is a beautiful book for the person who loves to bake. the recipes are not easy, but are very nicely presented.
the photographs and the directions are very upscale. Read more
The recipes on this book are just enough out of the ordinary to entice bakers, but not so far out that most people wouldn't enjoy them. Read morePublished 14 months ago by gloria kohnen
I love it when you sense real passion in a author for what they do. Karen DeMasco is such a person. This book The Craft of Baking is such a fine read. Read morePublished on January 2, 2013 by DL
I love the recipes in this book! I made the devils food cup cakes and the milk chocolate buttercream, so delicious! Some different recipes I have never heard of are in the book. Read morePublished on March 9, 2012 by Gemflower
I LOVE this book. I test drove it at the library to see if it was worth the investment and ordered it immediately. Read morePublished on March 1, 2012 by C
Her cherry almond anise biscotti are the best biscotti I have ever eaten or made previously.I have made them several times and they are a huge hit with everyone.Published on December 31, 2011 by Yvonne
I am in love with this book! I own many, many cookbooks, but this one has to be one of my favorites. Read morePublished on June 16, 2011 by Stephanie Neifeld