DiH

Got my copy a few weeks ago ... so far, I've made: 1) Blondies... dry (cough, cough). Coincidentally, I later ran across that same comment notated in the margin of an old fundraiser cookbooks... next to an identical Blondie recipe. In all fairness, Ms. Yard does refer to it as "the traditional recipe". 2) Creamy Caramel Sauce... used in conjunction with the Blondies' recipe. Preparation was a bit of work... especially since it didn't add any more/better/appreciable flavor to the brownies than the squeezable bottle of commercial ice cream topping that I substituted experimentally on half the pan. Also, cooking the sugar to 350 degrees created a more bitter caramel than I prefer. 3) Classic Croissants... superb, right down to the last crumb! This recipe is definitely on the keeper list. Instructions in her book are very thorough, clearly and efficiently written, as well as being easy to follow. Di

In her book The Secrets of Baking, Sherry Yard includes her recipe (and beautiful photograph) for Brown Butter Baumkuchen. Although Martha S. would indeed instruct on how to install a spit for the occasion, Ms. Yard's version uses "a standard cake pan in a standard oven". In reading through the directions, this one's probably not a good choice for tossing together twenty minutes before the guests arrive... this cake requires an extremely patient baker with lots of time on their hands.

DITTO! My in-laws are all from Maine and put me onto 'em several years back. Shirley's Touch of Grace biscuits are good but personally I think these are better... and the dough is definitely not as messy to work with. (I hate getting all that goo under my nails.) Di

I am; therefore I bake.

Sooooooo, don't stop there... what does your sign say???

Am I the only one to think it unusual that there's no egg?