by Erin McKenna
from Babycakes
(Clarkson Potter, 2009)
Makes 8
If you are unfamiliar with johnnycakes, thank me now: Your life is about to change forever. (All you others, pat yourselves on the back and grab a cookie sheet.) …

by Erin McKenna
from Babycakes
(Clarkson Potter, 2009)
Makes 8
This is as close to a traditional scone as BabyCakes NYC comes. I 86’ed the butter, obviously, and played up the sweet, all without abandoning the light-yet-satisfying texture. I …

Pastel Tres Leches
by Priscila Satkoff with Vincent Satkoff
from The ¡Salpicón! Cookbook: Contemporary Mexican Cuisine
(Chronicle, 2009)
Makes 8 servings
Three (actually six) dairy products combine to make this luscious dessert. It seems to be a Nicaraguan invention …

by Jean Joho
from The Eiffel Tower Restaurant Cookbook
(Chronicle, 2008)
Makes 6 individual souffles
The Eiffel Tower is famous for its soufflés, and we serve thousands of them every year. We always have at least ten different flavors …

by Suzanne Martinson with Jane Citron and Robert Sendall
from The Fallingwater Cookbook: Elsie Henderson’s Recipes & Memories
(University of Pittsburgh Press, 2008)
Serves 8 to 10
This is easy to make and a good choice for novice bread …

by Nancy Baggett
from Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
(John Wiley & Sons, Inc, 2009)
Makes 1 large loaf, 12 to 14 slices

The Hispanic influence on American culture over the past decades has been pervasive and shows …

by Nancy Baggett
from Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
(John Wiley & Sons, Inc, 2009)
Makes 1 large loaf, 12 to 14 slices
I often find the seeds in breads a distraction, but in this case they make …

by Cindy Pawlcyn
from Cindy Pawlcyn’s Appetizers
(Ten Speed Press, 2009)
Serves 6
These impressive little nibbles are a snap (no pun intended) once you learn that the trick to really thin crackers, which is passing the dough through …

by Vefa Alexiadou
from Vefa’s Kitchen
(Phaiden Press, Inc., 2009)
Makes 30 cookies

convert Ingredients
For the dough
3 1/2 cups (14 ounces) self-rising flour
1 cup (8 ounces) butter, chilled and diced
4 to 5 tablespoons plain yogurt
Butter, for greasing
Confectioners’ sugar, for …

by Tessa Kiros
from Falling Cloudberries: A World of Family Recipes
(Andrews McMeel Publishing, LLC, 2009)
Serves 8 to 10
This is a typical southern combination of flavors: ricotta, the burstingly ripe oranges and, every Italian’s obsession, chocolate. It …

by Carole Bloom
from Bite-Size Desserts
(Wiley, 2009)
Makes 2 dozen cupcakes
Use two 12-cavity 2–inch round silicone mini-muffin pans
Peanut butter and bittersweet chocolate are a spectacular flavor combination that is one of my favorites. These little cakes are …