Summer Reading B2G1 Free

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to
for a chance to win.
Privacy Policy

Visit our stores

    Recently Viewed clear list

    Original Essays | July 15, 2015

    Frank Wilczek: IMG You Are... Who?

    Writing a book is an unnatural act of communication. Speaking to a person, or even to an audience, is an interaction. Very different styles are... Continue »
    1. $20.97 Sale Hardcover add to wish list

Qualifying orders ship free.
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

More copies of this ISBN

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


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




How To Blueberry Muffins


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


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


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


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

Hay, Donna
Ecco Press
New York, NY
Courses & Dishes - Desserts
General Cooking
Cooking and Food-Desserts
Edition Number:
1st American ed.
Edition Description:
Morrow Cookbooks
Series Volume:
Publication Date:
October 7, 2003
Grade Level:
12 x 8 in 39.04 oz

Other books you might like

  1. The Italian Baker
    Used Hardcover $10.50
  2. The Art of Eating
    Used Trade Paper $5.95
  3. An Alphabet for Gourmets Used Trade Paper $6.50
  4. Baking with Julia
    Used Hardcover $12.50
  5. The Cake Book Used Hardcover $23.00
  6. Culinaria Italy Used Hardcover $19.95

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
$10.50 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.
  • back to top


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