Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book

Book Description
They're full of butter, cream, eggs, sugar, and sometimes the chocolate doesn't quit. But the cakes, cookies, pies, and goodies assembled in Rosie's Bakery are hands-down the best you'll ever taste. And aren't you worth the treat?

A nationally celebrated baker from Boston, Judy Rosenberg shares 200 of her recipes, including Pieces of Cakes: Rosie's Famous Sour Cream Chocolate Layer Cake, The Queen Raspberry, The Velvet Underground. The Smart Cookies: Orange-Pecan-Chocolate Chip Cookies, Gingersnappers, Sunken Kisses, Very Short Shortbread Cookies. The Harvard Squares: Extra Extra Fudgy Brownies, Chunky Chocolate Bars, Honeypots, Linzer Bars. The Cutie Pies: All-American Apple Pie, Blueberry-Plum Crumb Pie, Nectarine Synergie, Raspberry Chiffon Pie. And The Old Smoothies: Bourbon Bread Pudding, Pumpkin Caramel Custard, Truffle SoufflS.

Along the way, the author proves to be a trusted and knowledgeable guide who reveals almost all the hard-won secrets of her baking success. She lists her five basic rules of baking, and gives instructions on how to mix, bake, remove, serve, and store every different kind of baked good-from angel food cakes to filled pastry cookies. Winner of a 1991 IACP/Julia Child Cookbook Award. 181,000 copies in print.


From the Back Cover
"AN UNABASHED LOVE LETTER TO THE SWEET..." --Chicago Sun-Times Whether dessert is your life or just an occasional obsession, this ebullient baker's IACP Award-winning cookbook promises to enrich your relationship with sweets. Here are the hands-down temptingest--and surprisingly easy-to-make--cakes, cookies, pies, puddings, and custards ever assembled. Rosie's Famous Sour Cream Layers, The Queen Raspberry, Soho Globs, Gingersnappers, Nectarine Synergy, Chocolate Mousse Pie in a Toasted Pecan Crust, Sunken Kisses, Daddy's Oedial Chocolate Pudding, Peaches 'n' Cream Custard. And of course, The Brownie.


About the Author
Judy Rosenberg is the author of Rosie's Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book. Ms. Rosenberg opened the first Rosie's Bakery in Cambridge, Massachusetts, in 1974, and it has since won so many Boston Magazine Best of Boston Awards that it is now enshrined in their Hall of Fame.


Excerpt. © Reprinted by permission. All rights reserved.
Vanilla Custard Filling A thick, creamy filling for layer cakes and tarts, this is also delicious spooned over a bowl of fresh berries. 10 tablespoons milk 3/4 cup heavy (whipping) cream 6 tablespoons sugar 2 tablespoons cornstarch 1 large egg yolk 1 teaspoon vanilla extract 1. Scald 4 tablespoons of the milk, the cream, and the sugar in a medium-size saucepan over medium-low heat. 2. Dissolve the cornstarch in the remaining 6 tablespoons milk. 3. Add the egg yolk to the cornstarch mixture and stir it rapidly with a fork or whisk. Add this mixture and whisk over medium-low heat constantly until it thickens, 1 1/2 to 2 minutes, and then for 30 seconds more. 4. Remove the custard from the heat, stir in the vanilla, and pour it into a ceramic or plastic bowl. Allow it to cool for 10 minutes, stirring it gently several times. 5. Put a piece of plastic wrap that has been punctured several times directly over the surface of the custard and refrigerate until completely chilled overnight. Makes 1 1/4 cups, enough to fill a four-layer cake Pecan Bars If you like pecan pie, you'll love this portable version: a crunchy, buttery crust with a gooey nut topping. BASE 1 1/4 cups all-purpose flour 1/2 cup plus 2 tablespoons confectioner's sugar 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 10 pieces 1 egg white for glazing TOPPING 1/2 cup (lightly packed) light brown sugar 1/2 cup granulated sugar 10 tablespoons dark corn syrup 2 large eggs, at room temperature 1/4 teaspoon vanilla extract Pinch of salt 3 tablespoons unsalted butter, melted 1 1/2 cups chopped pecans 1. Preheat the oven to 350 F. Lightly grease a 9-inch square pan with butter or vegetable oil. 2. For the base, process the flour and confectioner's sugar in a food processor for several seconds. Add the butter and process until the dough comes together, 20 to 30 seconds. 3. Pat the dough gently over the bottom of the prepared pan and push it 1/2 inch up the sides with your thumb. Glaze it with the egg white: Pour the egg white on the dough and tip the pan from side to side to spread the white over the surface. Pour off the excess. 4. Bake the base on the center oven rack until lightly golden, about 30 minutes. Place the base in the refrigerator for 15 minutes to cool completely. Keep the oven on. 5. Meanwhile prepare the topping: Gently whisk together both sugars, the corn syrup, eggs, vanilla, and salt in a medium-size bowl until blended. 6. Stir in the melted butter, then the nuts. Pour the topping evenly over the base. 7. Bake the bars until the topping is set and forms a crust, about 50 minutes. 8. Allow the bars to cool for 15 minutes on a rack, then run a sharp knife around the sides of the pan. Cool the bars completely and cut into squares. A cleaver or very firm knife works best. Makes 16 bars


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Readers smitten with the rich stuff of Boston's Rosie's Bakery will be wooed by proprietor Rosenberg's assorted recipes and personal revelations. The fixings for calorie-laden cold fudge sundae cake, chocolate fruitcake and brownie cheesecake are interspersed with well-organized information on equipment, methods, ingredients and decorating tips. Many readers will be amused when Rosenberg bares her sweet-toothed soul, telling how she devised her ``Yin and Yang of calorie consciousness'': while living on ``a strict diet of brown bread, cheese, fruit, nuts,sic and vegetables,'' she would think nothing of polishing ``the meal off with a fat slab of cheesecake.'' But despite a smattering of recipes with truly novel twists (e.g., mustard gingerbread), much here will be found in other cookbooks. Still, ``Rosie'' is a redoubtably charming alter ego, and while not all of Rosenberg's favorites are originals, the writing is worth the tariff. Illustrated. Author tour; BOMC Home Style and Better Homes & Gardens Book Club selections. (Dec.)


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