Press:WILEY Clarkson Potter; 1st edition (September 22, 1998)
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.
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
Cookbooks, Food & Wine,Cooking Education & Reference,Reference,Desserts
PDF Download And Online Read: Pillsbury: Best Desserts
Legal Theory & Systems,Cooking Methods,Physics,Dentistry,Other Team Sports,Infantil y juvenil,Cars, Trains & Things That Go,Christian Denominations & Sects Book,。 FreeBook
FreeBook @ 2018