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Desserts in Jars: 50 Sweet Treats That Shineby Shaina Olmanson
Synopses & Reviews
More than 150 recipes for crisps, cobblers, custards, and creams by one of Americaandrsquo;s most respected food writers
It seems as if everything old is now new again with classic, home-style desserts like doughnuts and whoopie pies ever growing in popularity. And yet, there have been so few books on the topic of Jean Andersonandrsquo;s latest, Crisps, Cobblers, Custards, and Creams. The renowned author and food writer uses her years of expertise to put together a collection of more than 150 attractive desserts that range from silky, rich puddings to hot, baked cobblers and are destined to become new family favorites. The varied assortment comes from cherished family recipes as well as those that Jean encountered while abroad. Some of the treats include Berry Patch Cobbler with Pecan Shortbread Crust, Dulce de Leche Pots de Crandegrave;me, Chocolate Bread Pudding, Spicy Apple Brown Betty, and Old-Timey Tar Heel Banana Pudding. There is also a chapter solely devoted to accompaniment sauces. True to fashion, Jean Andersonandrsquo;s recipes are meticulously tested and offer something for everyoneandrsquo;s tastes, any day of the year.
More than 150 recipes for homey crisps, cobblers, custards, and creams by one of Americaandrsquo;s most respected food writers
150and#160;classic, homestyleand#160;dessert recipes destined to become new family favorites.
Some desserts in jars are baked or otherwise prepared right in the jar, while others are spooned into jars. Either way, the sparkling and pretty vessel and the appealing treat it holds make for a beautiful presentation. Olmanson's clever and cute desserts are at once playful and well-crafted, appropriate for a kids' birthday one weekend (Peanut Butter Cup Cupcakes) and a grown-up gathering, the next (Neapolitan Cakes). The book includes chapters on cakes, pies, crumbles and cobblers, quick breads and frozen indulgences like Strawberry Lemonade Granitas.
Desserts in jars are fun to make and, of course, to eat, and they are especially suited for gift-giving. They store, travel and stay fresh well, and even can be delivered with a lid on the jar and with gift tags, ribbons, and other embellishments. Olmanson devotes a special chapter to as-yet-unbaked mixes, with the flour, brown sugar, and so on attractively layered in the jar, a timeless idea now undergoing its own revival.
About the Author
Shaina Olmanson is a cook, writer, photographer, and mother of four young children. She writes the popular blog FoodForMyFamily.com. She also writes two other blogs, FoodYourWay.com and SimpleBites.com. She is the editor of the food channel for LifetimeMoms.com.andnbsp; She lives in Minneapolis, Minnesota.
Table of Contents
Introduction 1 Cakes and Cupcakes 2 Pies 3 Custards and Puddings 4 Fruit Desserts 5 Frozen Desserts 6 Mixes for Giving Acknowledgments Measurement Equivalents
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