CAKE KEEPER CAKES. 100 Cakes That Taste Great and Are Easy to Make. Lauren Chattman

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CAKE KEEPER CAKES f EW THINGS ARE AS SATISFYING AS A SWEET SNACK THAT S MOUTH- wateringly moist. so skip the cookie jar and head for the cake keeper.

made from only the most wholesome ingredients and often prepared in just one bowl lauren s heavenly creations include espresso-hazelnut Bundt cake,

designed with the busy baker in mind, this intoxicating cookbook shows how to make long-lasting cakes like mom used to, but in half the time.

Chattman Paperback ISBN-13:978-1-60085-120-9 EAN:9781600851209 8 x 8, 176 pages 40 full-color photographs throughout Product #071269, $17.95 U.S., $19.

indd 8 a former pastry chef, lauren chattman apprenticed under François payard at restaurant daniel in new york and was the pastry chef at nick and

chattman is the author of 10 cookbooks, including Dessert Express, and her recipes have appeared on the today show and in Fine Cooking, Food & Wine,

2 CAKE KEEPER CAKES f EW THINGS ARE AS SATISFYING AS A SWEET SNACK THAT S MOUTH- wateringly moist. so skip the cookie jar and head for the cake keeper. In Cake Keeper Cakes, lauren chattman, the author of Dessert Express, presents simple and delicious recipes that stand up to everyday eating. made from only the most wholesome ingredients and often prepared in just one bowl lauren s heavenly creations include espresso-hazelnut Bundt cake, Banana and Bittersweet chocolate cake, citrus pound cake, raspberry yellow cake squares, and mississippi mud cake. designed with the busy baker in mind, this intoxicating cookbook shows how to make long-lasting cakes like mom used to, but in half the time. CaKe KeePer CaKes 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes, and Other Good-tothe-Last-Crumb Treats Lauren Chattman Paperback ISBN-13: EAN: x 8, 176 pages 40 full-color photographs throughout Product #071269, $17.95 U.S., $19.95 Can. On Sale October 2009 BLAD_V4_CS3.indd 8 a former pastry chef, lauren chattman apprenticed under François payard at restaurant daniel in new york and was the pastry chef at nick and toni s in easthampton. chattman is the author of 10 cookbooks, including Dessert Express, and her recipes have appeared on the today show and in Fine Cooking, Food & Wine, Bon Appetit, Cook s Illustrated, The New York Times, and Redbook. chattman lives in sag harbor, new york. 100 Cakes That Taste Great and Are Easy to Make Old-fashioned, unadorned cakes for everyday snacking Recipes are perfect for beginning and busy home bakers Over 50,000 books by Lauren Chattman have sold on QVC The author is a publicity dynamo who has been featured on national television 40 full-color photographs 4/28/09 11:20:38 AM

table of contents Round Cakes Loaf Cakes Bundt Cakes Crumb Cakes and Other Cakes Baked in a Springform Pan Angel

White Chocolate Chips Graham Cracker-Chocolate Chip Snacking Cake with Marshmallow Frosting Spiced Orange and

Walnut-Whiskey Pound Cake with Whiskey Glaze Dulce de Leche Coffee Cake Espresso-Hazelnut Bundt Cake Peanut

3 table of contents Round Cakes Loaf Cakes Bundt Cakes Crumb Cakes and Other Cakes Baked in a Springform Pan Angel Food and Chiffon Cakes sample recipe list Chipotle Chocolate Cake Cinnamon Pudding Cake Fresh Strawberry Cake with White Chocolate Chips Graham Cracker-Chocolate Chip Snacking Cake with Marshmallow Frosting Spiced Orange and Cranberry Snacking Cake Pear Cake with Sea Salt Caramel Sauce Zebra Cake Chocolate-Caramel-Banana Upside Down Cake Walnut-Whiskey Pound Cake with Whiskey Glaze Dulce de Leche Coffee Cake Espresso-Hazelnut Bundt Cake Peanut Butter-Sour Cream Bundt Cake with Butterfinger- Ganache Glaze Pineapple and Toasted Coconut Cake Blueberry Buckle Cherry Almond Crumb Cake

4 a r e c i p e f r o m c a k e k e e p e r c a k e s Cherry-Cornmeal Upside-Down Cake cornmeal and almond paste in the cake batter give this cake wonderful texture, color and flavor. Serves 8 For the topping: One 24-ounce jar sour cherries 6 tablespoons unsalted butter 1 4 cup packed light brown sugar For the cake: 10 tablespoons unbleached all-purpose flour 1 teaspoon baking powder 1 2 cup yellow cornmeal 1 4 teaspoon salt 6 tablespoons unsalted butter, softened 1 4 cup almond paste, crumbled 3 4 cup granulated sugar 3 large eggs, at room temperature 1 2 cup milk 1 teaspoon pure vanilla extract 1 2 teaspoon almond extract 1. Preheat the oven to 350 degrees. Grease a 9-inch round nonstick cake pan and dust with flour. Make the topping: Place the cherries in a colander set over a bowl and let drain for 30 minutes, shaking the colander often. Combine the butter and brown sugar in a medium saucepan and heat over medium until the sugar is melted. Stir in the cherries, increase the heat to medium-high, and bring just to a boil. Use a slotted spoon to transfer the cherries to a baking sheet to cool. Set aside the pan with the sugar mixture. 2. Arrange the cherries in the bottom of the prepared pan. Bring the sugar mixture back to a boil over medium-high heat, cook without stirring for 3 minutes, and pour it over the cherries. 3. Combine the flour, baking powder, cornmeal, and salt in a mixing bowl. 4. Combine the butter, almond paste, and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on low, add the eggs, one at a time, scraping down the sides of the bowl after each addition. When all the eggs have been added, turn the mixer to high and beat until the mixture is light and increased in volume, about 2 minutes. Stir in the vanilla and almond extract. 5. With the mixer on low, stir in 1 /3 of the flour mixture. Stir in 1 /2 of the milk. Repeat with the remaining flour and milk, ending with the flour. Scrape down the sides of the bowl and beat the batter on high for 30 seconds. 6. Pour the batter over the cherries, gently spreading it into an even layer with a spatula. 7. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack and let stand for 5 minutes. 8. Holding the pan and a plate together firmly with oven mitts, immediately invert the hot cake onto the plate. If necessary, replace any fruit stuck to the bottom of the pan. Let the cake cool for 20 minutes and serve warm, or serve at room temperature. Store uneaten cake in a cake keeper at room temperature, or wrap loosely in plastic and store at room temperature for up to 2 days.

2011 Holiday Dishes. From The RiceSelect Kitchen

2011 Holiday Dishes. From The RiceSelect Kitchen 2011 Holiday Dishes From The RiceSelect Kitchen 0 Porky-Pine Meatballs ½ cup Texmati white long grain rice; uncooked ¾ lb. ground beef (lean) ¾ lb. ground pork (lean) 2 ½ tablespoons dried minced onion