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The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion Hardcover – March 9, 2010
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2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup sugar, plus 1/2 cup for rolling
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 large egg, at room temperature
1/4 cup unsulfured molasses
1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger; set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, beat together the sugar and butter on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and molasses until combined. Reduce the mixer speed to low and gradually add the flour mixture, beating until combined. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate until well chilled, about 1 hour (and up to 24 hours).
3. Arrange the oven rack in the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside. Place the extra sugar for rolling on a plate; set aside.
4. Use a 1 1/2-inch ice cream scoop to scoop out the dough, and roll into balls between your hands. Roll the balls in the sugar to coat, and place about 2 inches apart on the prepared baking sheets.
5. Bake one sheet at a time, rotating the sheet two-thirds of the way through the baking time, until the cookies are deep golden brown and the centers are firm, 15 to 20 minutes.
6. Transfer the sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack, and let cool completely. Continue to roll and bake the remaining cookies in the same way.
From Publishers Weekly
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Top Customer Reviews
Let me start out by saying the photos for this book were very well done. They are so enticing they make you want to bake something.
Whenever I purchase a new book I start out with something simple. In this case I tried the Irish Soda Bread. The recipe required 4 tablespoons and 2 teaspoons of instant dry yeast for 6 cups of bread flour. I thought the ratio of yeast for this amount of flour was a lot but followed the recipe instructions.
The result was not good, the bread had a strong yeast taste and was dry. The recipe also called for raisins which offered not very much to the taste, as the yeast was overwhelming. Also, the instructions indicated to bake at 400 degrees F for about 1 hour, mine was done in 40 minutes.
I'm willing to try another recipe from this book and hoping that the measurements for the yeast was an error.
There are a lot of recipes in this book that you will typically find in a good baking book, that also covers ingredients, equipment and storage.
The recipe contents are quick breads (muffins, scones, pastries), cookies, brownies and bars, pies and tarts, cobblers, crisps and buckles, trifles, mousses, and pudding, cakes breads and foccias and savories.
well detailed, well worded instructions... I love that it has Explanations for WHY they suggest using some of the methods they use for cooking...
Also the SoNO cheesecake recipe (starts on page 198) is beyond Wonderful
I made the cheesecake for Easter with my family
and everyone Love, love, LOVED It....!
If i love no other recipes in this book...
it was still well worth the $$, just for that cheesecake recipe alone....
It will be one of my fav's for Years to come =)
I have tried the chocolate chip oatmeal coconut cookies and they are so much better than the ones on the Oatmeal box cover. Some of the cakes (Choc Ganache Cake,Boston Cream pie, orange chiffon cake) the raspberry truffle, apple chips and quiche lorraine are especially good for showers, brunches and holiday buffets. After watching John Barricelli work on tv and reading through this book cover to cover, I am inspired to take the things I ordinarily bake with Bisquick to another level, and cultivate my own artful creation of pastries with the freshest ingredients as he stresses (like splitting and scraping the vanilla bean - something that lures me every time I see it, but haven't yet tried). The recipe I tried wih success is the Potato, onion and rosemary focaccia (GREAT!)& and also tried the coconut macaroons dipped in chocolate (to die for). Look forward to tring the carrot cake cupcakes, butterscotch pudding and blueberry buckle.
Not sure I have time for the 14- step (although very clear, step by step with photos) almond croissants; and as with all cookbooks there are recipes that don't interest me such as the cherry tomato tartlet or the ginger pear danish.
The reasons I want this book in my collection are
1.Read more ›
I have more than 250 cookbooks in my collection and this one is already one of my
favorites. The instructions are clear, page layout & design conducive to
easy readying, and the recipe results are excellent. I recommend this all who
love to bake.
Most Recent Customer Reviews
This is a Great Book! Arrived very quickly, dust jacket had slight damage but not bad. Overall vary pleased. thank youPublished 4 months ago by Ellen C.
Everything looks and reads delicious. But some items have an incomplete quantity, usually in fractional amounts where the numerator can not be seen. Read morePublished 9 months ago by Jesus R Lazcano Jr
If you like to read cookbooks and get excited about recipes this book is one to tryPublished 10 months ago by Tk
Bought this book and looked forward to using it to bake but none of the recipes have the amount of ingredients. Read morePublished 14 months ago by Amazon Customer
So far have only made the carrot zucchini cranberry muffins and they were very good. The recipe was clear and easy to follow. Nice mix of recipes.Published 14 months ago by Alexandria
Ingredients fall off side of page to you can't read themPublished 15 months ago by Michele Opperman
If you're okay with high-butter content desserts, this is the book for you! I've tried a number of the cookie recipes with great success, although I'm not a fan of the lemon bar... Read morePublished 16 months ago by Madd Dawg
Beautiful book in layout and photos. Great bakery and superb chef. Yummy recipes! Keeps me wondering Where is Barricelli these days?Published 17 months ago by F. Elaine Harmon