Pillsbury: Best Desserts

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Press:WILEY Clarkson Potter; 1st edition (September 22, 1998)
ISBN:9780609602850
Author Name:,
Language:English

Content

When most people hear the name Pillsbury,  they immediately think of luscious, irresistible desserts. 
For more than 125 years, the Pillsbury Company has been providing Americans with the best foods, and now they proudly present their extensive collection of exceptional dessert recipes.
Pillsbury: Best Desserts has a dish for every sweet tooth, from Golden Pecan Pie to Apple Raspberry Cobbler to Pumpkin Cheesekcake with Praline Sauce to Banana Brownie Split Sundae.
The Pillsbury cookbooks are classics because they provide more than just great recipes--they are valuable sources of cooking and baking information.
The first chapter of Pillsbury: Best Desserts, Desserts Basics, provides a thorough introduction to making perfect desserts, including general information about common equipment and ingredients, as well as more specific information, such as how to test a cheesecake for doneness and how to distinguish a cobbler from a crisp or a crumble.
The remaining chapters cover the range of possible desserts to satisfy any craving--Cakes and Frostings; Pies and Tarts; Crisps, Cobblers and Other Baked Desserts; Cheesecakes; Mousses, Puddings, Trifles and Other Refrigerated Desserts; Ice Cream and Frozen Desserts; Bake-Off® Desserts; Cookies, Bars and Brownies; and (to top it all off) Sauces--all accompanied by 110 mouth-watering full-color photographs.          With Pillsbury behind the recipes, home cooks can expect delicious, successful desserts for every occasion.
Pillsbury: Best Desserts  is a must-have on any cookbook fan's shelves.350 top dessert recipes  for anyone who's ever wanted to have the last course first!Dessert Basics, Cakes and Frostings, Pies and Tarts, Baked Desserts, Cheesecakes, Refrigerated Desserts,   Frozen Desserts, Bake-Off® Desserts Cookies, Bars and Brownies, Sauces

About the Author

Pillsbury Publications  is the publisher of Pillsbury Classic® Cookbooks and Fast and Healthy® Magazine and the author of the forthcoming Pillsbury: The Best of Classic® Cookbooks (Clarkson Potter/Publishers, 1998), Pillsbury: Fast and Healthy® Cookbook, Pillsbury: Best Cookies Cookbook, Pillsbury: Best Chicken Cookbook, Pillsbury: Best of the Bake-Off® Cookbook, The Pillsbury Complete Book of Baking and Healthy Baking cookbooks.

Excerpt. © Reprinted by permission. All rights reserved.

Cakes hold an undeniable spot in the limelight at weddings, birthday parties and other celebrations. 
Whether you prefer to start from scratch or welcome the shortcut of a packaged mix (doctored up to make it more special), this chapter offers something for your next special occasion--or no occasion at all.Black Forest CakeYield: 12 servings; Prep Time: 30 minutes(Ready in 2 hours 30 minutes)A German tradition, Black Forest Cake pairs rich chocolate cake with cherries.
With its topping of whipped cream and chocolate curls, it makes a stunning company dessert.CAKE1 (1 lb.
2.25-oz.) pkg.
pudding-included dark chocolate cake mix1 1/4 cups water1/3 cup oil2 eggsFILLING1 (21-oz.) can cherry pie filling1/2 teaspoon almond extractFROSTING1 pint (2 cups) whipping cream1/2 cup powdered sugar2 tablespoons brandyChocolate curls, if desiredHeat oven to 350° F.
Grease and flour two 8 or 9-inch round cake pans.
In large bowl, combine all cake ingredients; beat at low speed until moistened.
Beat 2 minutes at medium speed.
Pour batter into greased and floured pans.Bake at 350° F.
for 35 to 45 minutes or until cake springs back when touched lightly in center.
Cool 15 minutes.
Remove from pans.
Cool 1 hour or until completely cooled.In small bowl, combine filling ingredients; mix well.In medium bowl, beat whipping cream at high speed until slightly thickened.
Gradually add powdered sugar, beating until stiff peaks form.
Fold in brandy.Place 1 cake layer, top side down, on serving plate; spread 1 cup filling to within 1 inch of edge.
Top with second cake layer, top side up.
Frost sides and top with whipped cream.
Spoon remaining filling in center of top of cake.
Garnish with chocolate curls.
Store in refrigerator.High Altitude (Above 3,500 feet): Add 1/4 cup flour to dry cake mix; increase water to 1 1/3 cups.
Bake as directed above.Nutrition per Serving: Serving Size: 1/12 of Recipe.
Calories 480; Calories from Fat 230; Total Fat 26g; Saturated Fat 12g; Cholesterol 90mg; Sodium 420mg; Dietary Fiber 2g Dietary Exchange: 1 Starch, 3 Fruit, 5 Fat OR 4 Carbohydrate, 5 Fat

Tags

Cookbooks, Food & Wine,Cooking Education & Reference,Reference,Desserts



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Comment

 
 

Comment List (Total:13)

  •     Was a gift but used it first. Found it useful, very easy to read and understand. I am sure it will be well received and used much
  •     If you like food that is fit for a King, then this is the Book for you! Nothing compares with the rich, creamy, chocolate cheese cake. And the chewy chocolate chip cookies would even make the cookie monster decide to visit! All the ingedients are common and inexpensive - but the results are fancy. If you ever want to impress your folks - this is the Book for you!
  •     I absolutely love the Pillsbury cookbooks. The recipes are great! Everyone loves theDesserts I made using the recipes from this book. I love desserts that incorporate fruit.The recipes are seriously delish.
  •     Love this cookbook! You can't go wrong with Pillsbury.Easy recipes to make and are very tasty.
  •     LOVED IT
  •     This book is a great addtion to anyone's book shelf.
  •     Great recipes and great pictures
  •     This is a great cookbook with lots of creative ideas for desserts. There are a lot of pictures so you can browse quickly and easily for a dessert that will please the crowd. It also gives nutrition and dietary exchange information for those who need to keep track.
  •     Very good !!
  •     Great Amazonian dealer!!!
  •     This is a Great Looking Book I own it for many years, it has over 350 Wonderful Recipes with Beautiful Big Full Color Photographs that Entice you and Lure you to make the Desserts, with very easy and well written instructions that are Clear and Easy to Follow. "Pillsbury: Best Desserts" "America's Most Trusted Kitchen" has a Cake, Cookie, Brownie, Pie or Tart for everyone's Taste and Occasion, I have made many of them from all the different Chapters and Learned many Technics and ways of Baking. I love Making the "Light Tiramisu" is made with Fat Free Pound Cake that I cut into Thin Slices instead of the Traditional Lady Fingers, all the Recipes have the Nutrition Per Serving Information"Pillsbury: Best Desserts" Recipes are Calorie Conscious using Low Fat Food Items as well as Light Creams, not a whole lot of Sugar and Butter in many of their Recipes. The Yellow Cake and White Cake I have made many times and use them to Put Together other Cakes, they are very Simple to Make and they look and Taste Terrific. There is a Chapter on Frozen Desserts I enjoy it a lot, besides the Typical Fruit Sorbet, Granitas and Frozen Yogurts, I like making "Mint Chocolate Chip Torte" with Homemade Whipped Cream folded into softened Mint Chocolate Chip Ice Cream that is so Rich and Outstanding and it makes for an Incredible Presentation. I make many others just by changing the Flavor of the Ice CreamThere are many Frozen Cake Recipes, Lemon Frozen Angel Dessert, Frozen Raspberry Delight, Caramel Banana Ice cream Dessert, one of my favorites, Ice Cream Roll, the Peanut Butter Candy Ice Cream Dessert is Spectacularly Good. So many Desserts to choose from and to Impress Family and Friends. There is the Bake-Off Dessert Chapter with Recipes made by Contestants who Won the Grand Prices through the years at the Bake-Off kitchens. "Pillsbury Best Desserts" is a Classic Baking Book, it provides more than just Great Recipes, Wonderful and Valuable Teaching Technics and General information about common Equipment and Ingredients! ...Thank You D.D.
  •     I have always had a fondness towards baked goods but it wasn't until I received this cookbook as a gift that I began to bake and loved doing it!Not a single recipe has failed me and I have always received wonderful compliments on everything I've made using this cookbook.My favorites are the cheesecakes: I never knew so many variations of creamcheese cakes existed!And the pies! My favorites: French Cranberry-Apple Pie and Lemon Meringue and...and!=*)This is a book with tried and true recipes and having the standard kitchen in mind.The table of contents are:1) DESSERT BASICS pg.1-2) CAKES AND FROSTINGS PG.9-3) PIES AND TARTS pg.63-4) BAKED DESSERTS pg.109-5) CHEESECAKES pg.157-6) REFRIDGERATED DESSERTS pg.185-7) FROZEN DESERTS pg.225-8) BAKE-OFF DESSERTS pg.263-9) COOKIES, BARS AND BROWNIES pg.289-10) DESSERTS SAUCES pg.325-11) INDEX pg.332-345If you want a dessert book that is tried and true and will be sure to please, pick this book up. Expect no left-overs. ;-)This book will surely be one that will follow me the rest of my living days!~Enjoy!
  •     I have shelves upon shelves of cookbooks. Every single recipe I make out of this (and the Pilsbury Apps book) get rave reviews. Always get asked for recipes, etc.Over the years, I have made cheesecakes, cookies, pies, cakes, etc. out of this thing. I never have issues with items coming out flat/tasting like they're missing ingredients (Martha Stweart, I'm looking at you).I just bought a copy for my mom and was sad to see that it's out of print. Hopefully there is a latest-greatest or a reissue coming out soon. This book belongs on every cooks shelf!
 

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