Synopses & Reviews
is how to have your cake, and eat it all too. It's baking a plate of cookies (not 4 dozen) to greet the kids when they come home from school, or a few muffins (not 12) when that's all you need for Sunday brunch. It's for the perfect tart to end a small, romantic dinner--or the indulgence of a one-bowl dessert just for you (Honey Apple Oatmeal Crisp, anyone?). Most of all, it's to bring home the joy of baking, when home is just the two of you--small batches whip up quickly, clean up quickly, and don't require hours at the oven.
Written by Debby Maugans Nakos, who clearly possesses the Southern baking gene, Small-Batch Baking offers 200 irresistible recipes from across the baking spectrum: triple layer cakes, bundt cakes, angel food cakes; pies and tarts; cobblers, crisps, crumbles, and short cakes; cookies, bars, squares; biscuits, muffins, scones, breakfast breads; and a whole section just on Valentine Specials--Double Hot Chocolate Soufflés, Chèvre Cheesecakes with Honey Anise Ginger Syrup, Vanilla Banana Caramel Flan.
A batch of Cream-Filled Chocolate Cookies--that yields a half-dozen. A Coconut Layer Cake, just for two. Individual servings of Cinnamon French Toast Pudding or Southern Peach Cobbler with Bourbon Cream. It's all the bewitching pleasure of home-baked, but--finally--for just one or two.
"Even the most enthusiastic home bakers may admit there are times when they really only need a few muffins for breakfast or a couple of cream puffs for a dinner party not a dozen or more of each. When standard recipes won't reduce neatly (how do you halve an egg, for example?), frustration ensues. Nakos, a Shape, Southern Living and Cooking Light contributor, takes more than 250 classic cakes, pies, cookies, cobblers, puddings and breads and downsizes their proportions to yield just the right number of goodies for small families, singles, newlyweds, empty-nesters or the leftovers-averse (do such people exist?). Nakos certainly is creative: she uses tin cans to bake two-layer coconut cakes and chocolate cakes, jumbo muffin tins for Peach Pie and Pineapple Upside-Down Cake, and small loaf pans for Moist Fudgy Brownies. Meanwhile, a full-size loaf pan turns out Mississippi Mud Cake or Gingerbread Roulade, and one regular baking sheet does the job for Cinnamon Hazelnut Biscotti. Small-batch baking as formulated by Nakos is liberating: with quick mixing, baking and clean-up times, the whole process of producing, say, eight Pecan Snowball Cookies for tea time, or two Honey Apple Oatmeal Crisps for a sweet breakfast, is less overwhelming." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)
"Here's the perfect solution to dessert for you and that special someone."
—Holly Clegg, author of the Trim & Terrific cookbook series
"Small-batch desserts promise large-scale pleasures."
—Flo Braker, athor of The Simple Act of Perfect Baking
"An excellent, crackerjack new book. Bring on the baby cakes."
—Marcel Desaulniers, author of Death by Chocolate
Perfect for romantic occasions, small households, or just whipping up something for the kids when they come home from school, Small-Batch Baking delivers more than 225 smashing, small-yield recipes for all types of baking.
About the Author
Debby Maugans Nakos writes a monthly column for Birmingham Magazine and is former food editor of Creative Ideas for Living magazine. Her articles have also appeared in Bon Appétit and Food and Wine, and she developed the recipes for Fannie Flagg's popular Whistle Stop Café Cookbook. She lives in Birmingham, Alabama, with her husband and two daughters, who draw straws to see who gets to taste test the small-batch recipes.
Table of Contents
How to Bake Small Batches
What you need to get started—ingredients equipment, and some Small-Batch know-how.
Beautiful Small Cakes
Mile-high layers, heavenly angel food, dense pound cakes, fancy roulades, génoises, and tortes. Filled and frosted with fresh, rich buttercreams, glazes, icings, and drizzles. Each cake is a mini masterpiece.
Pies and Tarts
Peach Pie with Toffee Streusel, New-Fashioned Cherry Pie, Banana Cream Pie with Chocolate Chip Pastry, Plum tart with Oatmeal Cookie Crust—all are easy to prepare and even easier to enjoy.
Cookies and Bars
All your favorite cookies in small batches—Cream-Filled Chocolate, Oatmeal, Peanut butter, Chocolate Chip, and two kinds of biscotti. Plus Moist Fudgy Brownies and Cherry Macadamia Bars.
Crumbly, Sweet, and Fruity Cobblers, Crisps, Crumbles, and Shortcakes
Just enough for two—Strawberry Rhubarb Crumble, Fig and Hazelnut Crisp, Nectarine Blueberry Buckle, Coconut Shortcakes, a Mixed Berry Cornmeal Cobbler. And many more to tempt the palate.
Baked Puddings: I'd Rather Have Them for Supper
Wonderful bread puddings, warm and soothing, rich with butterscotch or mascarpone, chocolate or pecans. Also, Lemon Pudding Cakes and a Maple Pear Blueberry Hasty Pudding.
Sweet and Savory Muffins and Breads
Sweet breakfast and tea breads, muffins, and scones. Dinner boules and popovers, cheese bread and country-style classics. Plus a focaccia redolent with rosemary.
Perfect for the one you love: Cream Puffs with Coffee Ice Cream and Orange Mocha Sauce, Chocolate-Glazed Raspberry Cheesecakes, Apricot Meringue Cookie Tarts, or Pistachio Napoleons with Orange Mousse and Orange Caramel Sauce.
Holiday Goodies You Can't Live Without
Holiday cheer the Small-Batch way includes Brandy Caramel Pumpkin Pies, Southern Pecan Pies, Fruitcake You Will Love, Cranberry Eggnog Pudding, and an Apple Walnut Crostata, to name just a few of the delicious choices.