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Desserts from the Famous Loveless Cafe Hardcover – September 6, 2011
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“Although your mama may never have baked a Double Coconut Cream Pie, Blueberry Skillet Cobbler or Lady Lemon Squares, the Loveless legacy is now yours.”
“Elegant and comforting.”
“Real pudding made from scratch in under 15 minutes will make you drop the boxed version in a second.”
—Cleveland Plain Dealer
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I hate to admit that I judge books by their cover, but I love cookbooks with beautiful photos of recipes, and this cookbook does not disappoint. The majority of recipes have a photo accompanying it, and the layout of the book is gorgeous. It is broken down into sections by: Blue Ribbon Pies, Country Cakes, Crisps/Cobblers/Shortcakes, Coffee/Tea/Cheesecakes, Cookies/Bar/Cupcakes, and Puddings. Many of these recipes are short and concise, easy enough for beginning bakers.This book has something for everyone, from classic pies to cookie bars and Tipsy Cake. There is also a small section with multiple photographs displaying the steps to create a lattice pie crust. As far as I can tell, you don't need any fancy pans or equipment, though several of the recipes call for the ingredients to be mixed in a food processor. This is a fantastic book for anyone looking for recipes of classic, southern desserts with minimal fuss!
Some notes - there are baking tips scattered throughout the book for things like making your own self-rising flour and making a perfect cheesecake. This book does make use of some (not many, but a few)ready-made ingredients. It calls for things like store-bought puff pastry and store-bought individual pie shells, which I love because I don't have the time to make my own puff pastry before make the apple turnovers. There measurements in this book are by volume. They say that the "scoop and sweep" method for measuring flour is fine, so if that isn't the sort of precision you're looking for, then this may not be the cookbook for you. However, if you want delicious, easy, Southern desserts, then this book is a must-have.