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Small-Batch Baking: When Just Enough for 1 or 2. . . Is Just Enough! Paperback – October 15, 2004
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Written by Debby Maugans Nakos, who clearly possesses the Southern baking gene, Small-Batch Baking offers 200 irresistible recipes from across the baking spectrum: triple layer cakes, bundt cakes, angel food cakes; pies and tarts; cobblers, crisps, crumbles, and short cakes; cookies, bars, squares; biscuits, muffins, scones, breakfast breads; and a whole section just on Valentine Specials--Double Hot Chocolate Soufflés, Chèvre Cheesecakes with Honey Anise Ginger Syrup, Vanilla Banana Caramel Flan.
A batch of Cream-Filled Chocolate Cookies--that yields a half-dozen. A Coconut Layer Cake, just for two. Individual servings of Cinnamon French Toast Pudding or Southern Peach Cobbler with Bourbon Cream. It's all the bewitching pleasure of home-baked, but--finally--for just one or two.
- Print length352 pages
- LanguageEnglish
- PublisherWorkman Publishing Company
- Publication dateOctober 15, 2004
- Dimensions7.03 x 1.13 x 8 inches
- ISBN-100761130357
- ISBN-13978-0761130352
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- Publisher : Workman Publishing Company; First Edition (October 15, 2004)
- Language : English
- Paperback : 352 pages
- ISBN-10 : 0761130357
- ISBN-13 : 978-0761130352
- Item Weight : 1.75 pounds
- Dimensions : 7.03 x 1.13 x 8 inches
- Best Sellers Rank: #856,552 in Books (See Top 100 in Books)
- #898 in Cooking for One or Two
- #2,259 in Dessert Baking (Books)
- #3,223 in Baking (Books)
- Customer Reviews:
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About the authors

Debby Maugans writes about food for editorial and advertising, with a career focused in recipe development and culinary marketing, magazine and book publications, and food styling for print and film production. She is the author of Small-Batch Baking (Workman, 2005) and Small-Batch Baking for Chocolate Lovers (Thomas Dunne of St. Martin's, 2011). A former Birmingham News food columnist, Debby has contributed to many other publications, including Oxmoor House cookbooks, Fannie Flagg's Whistle Stop Cafe Cookbook, Southern Living magazine, and Bon Appetit. Debby is currently employed at The Old Mill in Pigeon Forge, TN, where she develops food editorial for old-mill.com, writes a blog at http://oldmillkitchen.old-mill.com, and heads up the food marketing team. She is a partner of farmerandchefsouth.com, and regularly updates recipes there, too. Born a Florida cracker, she's found sense of purpose within the culturally rich Appalachian mountains.

Debby Maugans has over 20 years experience writing about food and creating recipes for cookbooks and national magazines, including Shape, Health, Southern Living, Cooking Light, and Bon Appetit. She is the author of Small-Batch Baking and Beyond the Bowl: The Cereal Lover's Ultimate Cookbook; she is the former food editor of Creative Ideas for Living Magazine. Maugans developed the recipes for each of the following books: Fannie Flagg's The Whistle Stop Café Cookbook, Guilt-Free Comfort Food, and Volumetrics. Her recipes and styling are found in many Oxmoor House cookbooks. Since 2004 she has written a weekly food column with recipes, Tables for Two, for the Birmingham News. She teaches cooking classes and speaks on downsizing meals for today's smaller households, and is a frequent television guest promoting baking and cooking for two.
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(1) MEASUREMENTS. I have tried about 10 of the baked goods and several frosting/filling recipes so far and have earmarked many more to try--but you need to know when you bake recipes cut down to these small amounts, you MUST measure the ingredients EXACTLY in the way the author tells you. My first recipe from this book was dry, heavy, but nicely flavored. I went back and re-read the directions and realized I had not sieved/sifted the flour...that meant my 1st pass with only dip & sweep measurement of a "settled" flour had placed too much flour in the bowl, causing the heavy too-dry texture of the finished product. EXACT measurements of the products matters SO very much in small batch baking. The 2nd pass was perfection.
(2) The reviewer who mentioned recipes using what sounded like ready made mixes--I THINK he/she was referring to a handful of recipes which called for a cake prepared from another recipe in the book and then altered it--say the almond cake or genoise cake that are then "sherry soaked" or turned into rum cakes in a subsequent recipe. To me, that is NOT a prepared mix, just a call for another provided "from-scratch" recipe.
(3) Use of Cans as baking pans: The author suggests use of use specific standard size cans (commonly 14- 14.5 OUNCE cans) in several recipes. Canned goods DO take high heat in preparing the original processed food, so they can be used safely a couple of times. If it bothers you as it did me (who knows what new chemicals are in the latest can coatings), you can use similar sized cake pans--Big Daddio's makes 3 x 2 inch cheesecake pans available here on Amazon that I used for cakes instead of reusing tin cans (and no, they did not leak batter).
(4) Changing Pans: (A) If you change the size of the pans from what is specified, or the material (e.g. glass or ceramic for metal), realize that it matters very much when baking these small batches: Larger pans= thinner baked goods, and less baking time, so watch the clock and test early. (B) if your cakes are over-done on the edges and slightly sunk in the middle--likely your pan is too high for the batter. Act accordingly.
(5) Oven: Again, small batch = comparatively tiny products and therefore small heating variations affect baking time, so know your oven. Consider EITHER using an oven thermometer to verify the actual temperature if you expect to do a lot of small batch work OR keep good records when you bake so you can notice that YOUR oven consistently needs 2-3 minutes more (or less) time than what is called for in the recipes--watch the clock and TEST.
(6) Typos: (A) I found typo's for this book under another Amazon review titled "Important corrections from the author" and just printed it out and stuck it in the book--there were 7 recipes involved. (B) On my own I saw a couple recipes calling for "14- or 14.5 INCH cans" instead of "14- 14.5 OUNCE cans" called for the majority of the times when cans were involved. OBVIOUSLY, small batch baking would never have a pan of 14 inches, so it was pretty clear that the editor failed to notice this, and was easy to pick out. (C) Hazelnut Chocolate Torte (p 30 in hardback) appears to be a genoise, but missing the butter--see Mini Genoises on page 78 and use butter as that recipe calls for and in that amount (Yum!).
(7) Baking soda: At the time this book was written, perhaps 1/8 teaspoon measurements were the smallest available. That quantity works, but my taste-buds registered too much soda taste--I used a 1/16 teaspoon (also known as a pinch in some teaspoon sets), and had the same rise but no objectionable soda taste.
(8) Pans other than cans: At various times, she calls for other pan sizes: mini loaf, cupcake pans, big muffin pans, and small tart pans. She does list alternatives for some, and tells you the volume of the pans, so you could potentially make substitutions. I decided that based on the good results with the cakes, cookies and puddings (IF I was careful per items #1-7 above) that it was worth the time and $ to track down the exact tart pan size called for. I eventually found the size she specified was made by a French manufacturer by the name of Gobel. Amazon does carry some of Gobel's vast line of pans.
You need a few things to make the cookies and I'd suggest ordering a good paintbrush to paint/ice the cookies with the chocolate. I also just used a wooden spoon to cream the butter and sugar. You don't need a mixer but it would probably be faster. You could really adapt this recipe by using different cookie cutters. It was fun to just make enough cookies for two people.
I also made the Pecan Snowball Cookies which are absolutely tempting and delicious. The only thing I have to say is that they have a snowball's chance in Hell of staying in a ball. There is so much butter that they flatten out into a nice cookie shape. Still perfectly tasty once you dip them in confectioners' sugar. These would be perfect as gifts if you can resist eating them! I'll make these again.
I also made the Herbed Cheese Bread but my method can save you a ton of time. Put all the ingredients in a bread machine and let the machine knead the bread a few minutes. Then divide the dough into four pieces. Roll each into a ball. This will make four little rolls. Put them on a baking sheet and let them rise for 30 minutes. Then bake at 350 degrees for twenty minutes. I totally skipped the whole two risings deal. I also used all parmesan cheese instead of half provolone. Too hard to find that cheese not sliced. So grating sliced cheese is no picnic. Just use all parmesan and they will be great. Also I left out the herbs and they still came out fine. I'll try the recipe with cheddar cheese too which I think will be quite good.
Now the recipe that really worked well was for Pavlovas. Meringue is dried out in the oven and then topped with fruit and cream. At least that is how I served it. Also because passionfruits are hard to find you may just want to order: Goldcrest Granadilla Pulp 110g (2 Pack) . One can can be strained and mixed with strawberries and blueberries and a tablespoon of confectioners' sugar. The granadilla should be strained though if you don't want the seeds, which I find annoying. To be honest this recipe was the most gourmet dessert I've ever tried to make and it was quite the success. The only thing is the recipe is just for two pavlovas and I'm telling you they are so good you will want more.
Did I mention I'm having way too much fun with this cookbook! I think you will too.
~The Rebecca Review
P.S. If you are looking for something to use instead of tin cans the recipe calls for I've had success with these: CorningWare French White Pop-Ins 16-Ounce Round Dish . The batter for the cake recipes should be divided evenly between two of these round dishes. Then you cut the cake in half instead of cutting it twice. So I adapted the recipe a little but feel safer using corningware instead of cans. To make sure the cakes would come out of these dishes I cut a round piece of parchment paper and placed it in the base of the pan. I then sprayed on PAM baking spray and the cakes didn't stick. Also, the cakes only took 25 minutes to cook instead of 30.
P.S. 2 - I'm still baking from this book and it is already February 4th. I made the Irresistible Oatmeal Cookies with some variations. I added 1/4 teaspoon crushed Fleur de Sel because the recipe calls for unsalted butter and that can at times make cookies taste a little oily or watery. Hard to explain. Anyway instead of the raisins I added 1/4 cup white chocolate chips. I also doubled the vanilla and left out the cinnamon. They are easy to adapt.
P.S. 3 - I'm back to say that the Orange Spice Layer Cake is really good but there is way too much icing. You can save half the icing for the second time you make this cake.
P.S. 4 - It is the time of year to make gingerbread cookies and the recipe in this book is great. The cookies came out chewy and gingery. The recipe is the perfect size for when you just want a few cookies around the house.
8/19/2018 - I was looking for a recipe for shortcake and this book has the perfect recipe. Instead of cutting in butter, you just add whipping cream to flour, baking powder and salt. Brilliant. The recipe calls for vanilla paste but vanilla extract works perfectly. I also had to add two tablespoons more whipping cream to make the dough come together well. But I live in a dry place so that is probably why I needed to adapt this recipe.













