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Small-Batch Baking: When Just Enough for 1 or 2. . . Is Just Enough! Paperback – October 15, 2004

4.4 out of 5 stars 238

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Small-Batch Baking is how to have your cake, and eat it all too. It's baking a plate of cookies (not 4 dozen) to greet the kids when they come home from school, or a few muffins (not 12) when that's all you need for Sunday brunch. It's for the perfect tart to end a small, romantic dinner--or the indulgence of a one-bowl dessert just for you (Honey Apple Oatmeal Crisp, anyone?). Most of all, it's to bring home the joy of baking, when home is just the two of you--small batches whip up quickly, clean up quickly, and don't require hours at the oven.

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.

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Editorial Reviews

From the Back Cover

Perfect for romantic occasions, small households, or just whipping up something for the kids when they come home from school, Small-Batch Baking delivers more than 225 smashing, small-yield recipes for all types of baking.

About the Author

Debby Maugans Nakos writes a monthly column for Birmingham Magazine and is former food editor of Creative Ideas for Living magazine. Her articles have also appeared in Bon Appétit and Food & Wine, and she developed the recipes for Fannie Flagg's popular Whistle Stop Café Cookbook. She lives in Birmingham, Alabama, with her husband and two daughters, who draw straws to see who gets to taste test the small-batch recipes.

Product details

  • Publisher ‏ : ‎ Workman Publishing Company; First Printing 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
  • Customer Reviews:
    4.4 out of 5 stars 238

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Customer reviews

4.4 out of 5 stars
4.4 out of 5
238 global ratings
I LOVE this book!
5 Stars
I LOVE this book!
--->BIGGEST HINT... She suggests baking the cakes in cans... I use a little baby cheesecake pan 4.5" across and 1.5" deep and it works great. You may want to search Amazon for mini loaf pans, mini spring form pans, and mini pie pans... if you don't already own these items.She has all these recipes that make 6 cookies and little tiny adorable cakes and pies and cheese cakes.Her portion sizes are really big... if she says a cake serves two... I think that it serves 3 or even 4 people, in a pinch. I've served the Yellow Cake and Carrot Cakes to two adults and two teen boys... and it was fine with some ice cream.I'm a WW LifeTime member. The recipes are not low points or low fat or low sugar... but EVERY recipe I have made has turned out awesome.There are (usually) only 3 of us in the house and I'm not the kind of person that can keep half a cake in the house. I really don't need to make 48 cookies or a cake that serves 12... And freezing the leftover cookies doesn't work... as I'll eat frozen cookies, too.:~)I used to buy one piece of cake at the bakery for portion control... And at one point, I was really sad because I thought my days of baking were just over.Then, somebody suggested this book and I LOVE it.I REALLY enjoyed baking out of it over the holidays and all year.
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Top reviews from the United States

Reviewed in the United States on February 24, 2022
(Actually a 4.5 star rating:) I carefully checked out several small batch baking books before selecting this one--I was slightly leary of this book because some reviews here mentioned typos and one mentioned use of what sounded like packaged products, but the variety of recipes (cakes, pies, puddings, cookies, muffins, breads, scones, etcetera) together with all the glowing reviews made me try this book, and I am glad I did. Here is what I would have liked to have known--Note that only #7 is the author's fault, while #6 is editing, which can be overcome with the information below, so I rate at 4.5 because of the variety, quality, rareness of information, quantity of recipes and quality of results offset the issues. Happy Baking!

(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.
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Reviewed in the United States on April 17, 2005
Like many people in one- or two-person households, I simply don't need 48 chocolate chip cookies, an entire lemon meringue pie, or even 8 creme brulees. If you prefer not to make large batches and freeze them, or you haven't had good results making fractions of a traditional recipe, you will love this book.

All recipes make 2-3 servings, are very easy to follow, and (so far) turn out superb results. The instructions are clear and precise, and she introduces most recipes with a description of the results or a note about the recipe's history. There are call-out boxes for filling suggestions, sauces, or recipe tips.

The chapters are logical and well-organized. After the initial introduction where the author lays or ingredient/equipment lists, the chapters are: Beautiful Small Cakes; Pies and Tarts; Cookies and Bars; Cobblers, Crisps, Crumbles, and Shortcakes; Baked Puddings; and Muffins and Breads. After these groupings, the author has given us two bonus (in my opinion) chapters: Valentine Specials and Holiday Goodies.

So far, I've made mini loaf-bread, a small pie, and incredible chocolate ganache cakes. The latter actually could serve 4 instead of 2, it was so rich -- but I was very happy to eat my "one" serving (and the recipe looked easy to halve -- just make one cake instead of two). If I HAD to come up with things to "fix" in this cookbook, I'd ask for photos of the finished recipes. I'd also prefer that recipes not be split across two pages -- it makes reading ahead with sticky fingers a little difficult. But all in all, this will continue to be one of my best-loved cookbooks.

Update October 2008: This is still one of my most-used cookbooks, and I've referred several friends to it. Friends have actually started seeking out single-serving baking pans as soon as they see the results. I've tried several breads, cakes, and cookies without a single disappointing recipe, and now make the pound cake and banana bread at least once a month each. Love it!
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Top reviews from other countries

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tigermousecat
4.0 out of 5 stars Would have liked to see more " basic " recipes as well ...
Reviewed in Canada on October 28, 2016
For just the two of us it works. Would have liked to see more " basic " recipes as well as the fancy ones. Some of the recipes are more regional to the author and not something I would make. Lots of recipes for items with chocolate which my husband can't eat.
One person found this helpful
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Paula Ward
5.0 out of 5 stars Great recipes if you get it remember they are American ...
Reviewed in the United Kingdom on September 30, 2015
Great recipes if you get it remember they are American so have cup measurements this is not a problem as you can easily get the measuring cups.
DagmarM
4.0 out of 5 stars Kleine Kuchen aber in Blechdosen gebacken
Reviewed in Germany on December 16, 2011
Die Rezepte habe ich noch nicht ausprobiert da ich keine Lust habe, ausrangierte Konservendosen fuers Backen herzurichten. Es gibt so viele kleine Backformen als Alternativen, die ich erst mal anschaffen will. Ansonsten, grosse Auswahl an Backrezepten.
favorites
4.0 out of 5 stars Small batch Baking--Yummy
Reviewed in Canada on February 7, 2013
Lots of interesting recipes that I will try. I like goodies and the smaller amount in these will be good for me. Have tried the buttermilk biscuits recipe and they are yummy. just as good as Mc Donalds.
Amazon Customer
4.0 out of 5 stars Pictures would be nice
Reviewed in the United Kingdom on February 19, 2014
This book is chocked full of recipes. I always like to have pictures for each recipe this book looks more like a school text book than a recipe book. would have liked pictures.
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