The Fictioning Horror Sale
 
 

Recently Viewed clear list


Powell's Q&A | September 3, 2014

Emily St. John Mandel: IMG Powell’s Q&A: Emily St. John Mandel



Describe your latest book. My new novel is called Station Eleven. It's about a traveling Shakespearean theatre company in a post-apocalyptic North... Continue »
  1. $17.47 Sale Hardcover add to wish list

    Station Eleven

    Emily St. John Mandel 9780385353304

spacer
Qualifying orders ship free.
$9.50
List price: $24.95
Used Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Beaverton Cooking and Food- Desserts
1 Home & Garden Cooking and Food- Baking General

More copies of this ISBN

This title in other editions

Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts

by

Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts Cover

 

 

Excerpt

How To Blueberry Muffins

Ingredients

2 cups plain (all-purpose) flour
2 teaspoons baking powder
3/4 cup caster (superfine) sugar
1 cup sour cream
2 eggs
1 teaspoon finely grated lemon rind
1/3 cup (2 1/2 fl oz) vegetable oil
1 1/4 cups fresh or frozen blueberries

Instructions

Preheat the oven to 180°C (350°F). Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.

Place the sour cream, eggs, lemon rind and oil in a bowl and whisk until smooth. Stir the sour cream mixture through the flour and sugar mixture until just combined.

Sprinkle over the blueberries and stir once. Spoon the mixture into 12 x 1/2 cup (4 fl oz) capacity nonstick muffin tins until two-thirds full. Bake for 12 minutes or until cooked when tested with a skewer. Makes 12.

For tender muffins that rise well, stir the mixture evenly and only until just combined. Do not overwork the mixture.

To make larger muffins, use 6 x 1 cup (8 fl oz) capacity muffin tins and bake them for 35 minutes.

Raspberry and white chocolate muffins Omit the grated lemon rind. Replace the blueberries with 1 1/4 cups fresh or frozen raspberries and add 3/4 cup chopped white chocolate in step 3 above.

Banana and cinnamon muffins Add 1 teaspoon ground cinnamon in step 1. Replace the blueberries with 1 cup chopped banana.

--------------------------------------------------------------------------------

Pumpkin Pie
Serves 8

Ingredients

1 quantity sweet shortcrust pastry (page 157)
1 cup pureed cooked butternut pumpkin
1/3 cup brown sugar
2 eggs
1/3 cup (2 1/2 fl oz) (single or pouring) cream
1/4 teaspoon ground cinnamon
freshly grated nutmeg for serving

Instructions

Preheat the oven to 180°C (350°F). Roll out the pastry on a lightly floured surface until 3mm (1/8 in) thick. Place in a 22cm (9 in) tart ring*. Line the pastry with non-stick baking paper and fill with pastry weights or uncooked rice or beans. Bake for 10 minutes, remove the weights and bake for a further 10 minutes or until the pastry is golden. Reduce the oven temperature to 150°C (300°F). To make the filling, place the pumpkin, sugar, eggs, cream and cinnamon in a bowl and whisk to combine. Pour into the tart shell and bake for 50 minutes or until the filling is set. Cool in the tin. Sprinkle with nutmeg, slice and serve with brown sugar mascarpone (page 174).

? Peel, chop and steam 500g (1 lb) butternut pumpkin until cooked. Cool completely and puree in a food processor.

Product Details

ISBN:
9780060525897
Subtitle:
Tarts
Author:
Hay, Donna
Publisher:
Ecco
Location:
New York, NY
Subject:
General
Subject:
Desserts
Subject:
Courses & Dishes - Desserts
Subject:
General Cooking
Subject:
Cookery
Subject:
Cooking and Food-Desserts
Copyright:
Edition Number:
1st American ed.
Edition Description:
American
Series:
Morrow Cookbooks
Series Volume:
02
Publication Date:
October 7, 2003
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
192
Dimensions:
12 x 8 in 39.04 oz

Other books you might like

  1. The Italian Baker
    Used Hardcover $12.95
  2. Art of Eating Used Trade Paper $8.50
  3. An Alphabet for Gourmets Used Trade Paper $4.50
  4. Baking with Julia: Savor the Joys of...
    Used Hardcover $12.95
  5. The Cake Book Used Hardcover $23.00
  6. The Candy Bar Cookbook Used Hardcover $4.50

Related Subjects

Cooking and Food » Baking » General
Cooking and Food » Desserts and Candy » General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Australia and New Zealand

Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts Used Trade Paper
0 stars - 0 reviews
$9.50 In Stock
Product details 192 pages Morrow Cookbooks - English 9780060525897 Reviews:
"Review" by , "[S]imple instructions that place all the dishes within the reach of every level of cook....[A] welcome addition to any cook's shelf and is sure to add to the ranks of Hay's growing number of fans."
"Synopsis" by , From the author of Off the Shelf and Modern Classics, Book 1 comes a collection of delicious recipes for cookies, cakes, puddings, pies, tarts, and other desserts. Translated into ten languages and sold in 12 countries, Donna Hay's cookbooks have sold more than a million copies worldwide.
spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.