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Miscellaneous Baking

View Our Alphabetical Recipe Index for Miscellaneous Baking
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Hamantashen are the traditional Purim treat that is a cookie or pastry with a hidden inner filling of fruit. But sweet cheese kreplach are another sort of Purim pastry that is just as welcome.

 A new spin on my legendary potato pancakes New Way Famous Potato Latkes. Sweet potatoes add vitamins and colour; the combination of gold and orange is simply beautiful.

Hugepastry eclairs, stuffed with silky pastry cream and generously smeared with Swiss chocolate glaze make these unbeatable. Alternatively, fill these with softened vanilla ice-cream, top with the chocolate and freeze until required. Then slather on additional hot fudge sauce.

Lemons, Orange slices, dried fruit, tea – oh my – this is quite the compote. I serve it in a big glass dish and it is a lovely tradition of tea-infused dried fruits. In case you don't want superb Passover baking as your dessert, there is this lighter fare.

The skinny on basic pie dough techniques.

A Cranberry Extravanganza for Thanksgiving. For a limited time, Three (!) Fabulous recipes including Sweet Pumpkin Spice Quick Bread, Thanksgiving’s Best Cranberry Cream Scones and a BB special, Canned Cranberry Bundt Cake (you know - you have leftover sauce or bought a can too many - here's the perfect cake to take care of business). Cut, paste, print out and bake.....  

Golden egg bread, coconut, golden raisins, cream and tart cherry sauce in a heart-warming autumn dessert, diner style with cornucopia flair.

Pecan or pumpkin biscuits would also be good here or thrown in a handful of toasted chopped pecans but plain, buttery baking biscuits in this pumpkin pie custard setting are divine.

Not a cookie, not biscotti but bigger and better than both. Huge wedges of biscotti ‘cake’, coated on one side with a slick of white or dark chocolate, make for unbelievable wow appeal. I saw these at a local café and thought, ‘hey, I can do that’. So can you.

This recipe is now in A Passion for Baking, Marcy Goldman, Oxmoor House, 2007. or

Bakeries sell huge honey cakes that are cut in mammoth slabs. Sometimes, they are baking in industrial baking pans, their sides lined with greased brown baker’s paper. I like the look and generous cuts that result. Here is a home-style version that features the great taste of home-made with the wonderful, commercial look of a real bakery-style honey cake. It lasts up to a week just covered or 2-3 months, frozen. Just make sure you prepare the pan with its parchment paper ‘cake girdle’. This cake will stop even a great grandma in her tracks. Wow appeal  galore. This is a totally awesome cake that is the holiday 'memory' maker but simply the best spice cake ever.

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