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Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight

Description

With twenty years of experience teaching baking classes and three award-winning cookbooks to her name, Carole Walter is renowned for her meticulous directions, foolproof recipes, and scrumptious results. In Great Coffee Cakes, Sticky Buns, Muffins & More, Carole turns her attention to the types of treats that are perfect for breakfast, an afternoon snack, or dessert—the sweets people most like to make at home to enjoy with family and friends.

From pound cakes, coffee cakes, muffins, and other quick breads to scones, sweet biscuits, Bundt cakes, and buckles, Great Coffee Cakes, Sticky Buns, Muffins & More features more than two hundred recipes for America’s favorite baked goodies. Carole guides novices and expert bakers alike through irresistible recipes including Butter Crumb Coffee Cake, Country Cherry Honey Scones, and Raspberry Buttermilk Muffins with Streusel Topping. A bevy of old-world classics such as Almond Croissants, Double Chocolate Walnut Babka, and Cinnamon Raisin Rugelach are complemented by what are sure to become new favorites, like Crystallized Ginger Pound Cake, Glazed Orange Ricotta Cookies, and Pumpkin Pecan Loaf.

To ensure success, Carole’s signature “At-a-Glance” boxes outline baking pan sizes, oven temperatures, baking times, and any special equipment you might need. In addition, Carole includes extensive general information on outfitting your own kitchen for baking, common ingredients, and techniques. With straightforward directions and enticing recipes, Great Coffee Cakes, Sticky Buns, Muffins & More will have you baking up a storm of treats for every occasion.

Reviews

Rating: 5 / 5
Date: 2010-03-06
Summary: "super great book"

I use this book at my place of work. I found it to be easy to understand, clearly written, good instructions. Love the recipes.

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Rating: 4 / 5
Date: 2010-01-10
Summary: "Good old-fashioned cakes and treats"

This is a great cookbook for sweet treats made from scratch. There is a lot of instruction in the book, including sections that describe different baking pans, techniques, tools, etc. Each recipe is easy to follow and very specific for everything needed, even down to exactly how to prepare your pan. The recipes are great and bring to mind old-fashioned home baking from another era instead of the present-day quick mix craze. Of course that means that the recipes take a little more time to make, but are definitely worth it! I really like how the author has added a personal note at the beginning of each recipe. My only complaint is the lack of pictures. I definitely prefer to make a recipe if I can see the finished result beforehand. There are some pictures in the book but they are all clumped together toward the end of the book and there are no references on the recipe page that there is a picture later.

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Rating: 4 / 5
Date: 2009-12-24
Summary: "make sure you read the hints!"

I have enjoyed this book and have been practicing with the various scone recipes of late. What's interesting is that each of the scone recipes uses a different techniques -- one uses cubes of butter and a stand mixer and another shaves the chilled butter and mixes it in by hand, for example. I have followed the recipes exactly, but have also used the techniques interchangeably with great result. (Unlike most people, I tend to overwork dough when I do things by hand, so the mixer or food processor methods are much better for me.) Common sense substitutions have not been a problem either, which means these are good basic recipes. Practice them and you'll have some real tools in the baking arsenal.

The book is divided into chapters based on the type of baked good (e.g., biscuits and scones). At the beginning of each of these chapters is an "About" section (e.g., "About Making Biscuits and Scones"), where there are some great tips. What I find frustrating is that the tips the author provides in "About" are not also included in the recipes. For example, About Making Biscuits and Scones says, "Chilling the dough before rolling makes it easier to handle," yet this step is not part of any recipe for biscuits or scones. OK, so this was common sense for me since I already know how to make pies and work with pastry, but if you're new to these kinds of things, make sure you read the "About" section, and you'll be more likely to turn out some great stuff!

In a related vein, do the right thing and read the recipe through completely before you start. I find it annoying when a cookbook is always sending you somewhere else in the middle of a recipe, but that's what this one does. Need toasted pecans? See page 391. Plumping raisins? That's on page 389. Not that these are tricky techniques or anything, but REALLY, is it asking too much to just include these steps in the actual recipe?

Others have noted issues with cut-and-paste and missing pages, but I must have a newer copy and these have been corrected, so are not issues in my book.

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Rating: 5 / 5
Date: 2009-10-12
Summary: "Great is the understatement of the YEAR!!"

This remind me so much of what my Grandma use to make for me and my sisters! The recipes are true to what they have always been but with a modern twist I guess youcould say. Everything you put in your mouth is just so GREAT!

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Rating: 5 / 5
Date: 2009-04-05
Summary: "A fabulous treat for those in love with breakfast pastries"

I admit it; I could happily live on breakfast alone. More specifically, luscious quick breads, muffins, and pastries. I have over two dozen baking books, but I still enjoy seeking out new recipes for pound cakes, quick breads, and international pastries such as danishes, croissants, and strudels. I bought Carole Walter's "Great Coffee Cakes" while on vacation in Petoskey, MI (if you happen to be in town, check out the divine kitchen store Cutler's, where I purchased this).

The first recipe I tried was the sticky buns, which were a flop. However, that was due to the fact that I was trying to proof yeast with no thermometer (baking on vacation in a sparsely equipped rental unit is always an adventure), so it is quite likely that I used too low a temperature to activate the yeast. The sticky topping was excellent, though. Once back home, I made several other recipes, and all were delicious, particularly the cherry almond cake and the Greek semolina cake (if you like Middle Eastern cuisine, this is quite similar to basboosah, a semolina cake soaked in a honey syrup).

The recipes are rated according to level of difficulty, which is illustrated by measuring cup graphics (one cup means easy, while three is difficult). The ingredients are largely things that you probably already have in your cupboards or pantry; there are few exotic ingredients other than crystallized ginger or flavored liqueurs such as Grand Marnier. The ingredients are clearly laid out, and if a recipe calls for another recipe from the book, the page number is given. There are numerous helpful sidebars with practical advice to help you make the most of your creations, such as working with yeast, what to do with scraps, freezing yeasted doughs, and baking advice. Nor is the book limited to breakfast; Carole also provides luscious cookies such as glazed ricotta cookies, biscotti, black chocolate madeleines, and several variations on rugelach, bar cookies, and spreads (cranberry orange, maple pecan, dried pear, toasted walnut, and blue cheese) to round out your day.

As other reviewers have noted, there are a few small errors and omissions, but nothing major (Carole has thoughtfully posted the corrections on her official website). If you live for muffins, sticky buns, and comforting old-fashioned pound cakes, this book is for you. If you're looking for divine danishes (a bit more advanced), croissants and strudels, you'll find those as well. There's something here for all levels of bakers from novice to pro, and I loved the international touches such as babka (Polish yeast bread), Greek coffee cake, stollen, and pain au chocolat. I would have liked to see a few more illustrations (there are color photos in the center), but that's a minor quibble for an otherwise outstanding guide to breakfast baked goods.