Book Information: Maida Heatter’s Cookies
Maida Heatters Cookies
by Maida Heatter
Price: $19.99
ISBN-13: 9781449401153
ISBN-10: 1449401155
Size: 7 x 9 in.
Page Count: 320 pages
Book Information: Maida Heatter’s Cakes
Maida Heatter’s Cakes
by Maida Heatter
Price: $19.99
ISBN-13: 9781449401146
ISBN-10: 1449401147
Size: 7 x 9 in.
Page Count: 368 pages
Maida Heatter’s Cookies
“There is so much well-deserved praise written about the great Maida Heatter that it could fill a book of its own. In the foreword to Maida Heatter’s Cookies, Wolfgang Puck adds to the hurrahs that surround Maida by stating, “Maida is a symbol and conduit of creativity and precision. Her vast talent envelops both the traditional and the uninhibited experimentation.” Perhaps the best thing to say, however, is get this book and never let it go. … Puck uses the word ‘envelops,’ and it is the exact word for Maida and her work. Her warmth, so evident in the informality of her writing, is nurturing; her joy in baking is so contagious that it is almost the unknown ingredient in the recipes, one that makes both expert and neophyte alike cook just a little more happily, and a lot more successfully.” ––In Mamas Kitchen http://bit.ly/iUzhCC
“I first learned about Maida Heatter years ago in an issue of Saveur in which she was named The Queen of Cake. This quote from that story explains why I instantly became a fan: “A stranger from the Miami area once looked Maida up in the phone book and called her for help with a recipe that she just couldn’t make work. ‘I may have been crazy, but I invited her over to show her how to make it.’ (It turned out that the lady had been using margarine instead of butter and omitting the sugar, Maida recalls—still sounding a bit annoyed.)” I not only became a fan, but I realized she writes the kind of recipes you can definitely trust, so long as you actually follow the recipes. She really wants the reader to get things right, and the instructions for these pecan squares are a perfect example of that. She explains the how’s and why’s carefully, and I once again really enjoyed learning from her while baking.” ––Lisa is Cooking http://bit.ly/hgbO2z
Maida Heatter’s Cakes Reviews
“What makes me call Maida Heatter a baking goddess? Her recipes are meticulously precise and turn out delicious. No matter which recipes I’ve made, they all turned out precisely as Maida stated they would. She’s that good.” ––Project Foodie http://bit.ly/kKaohh
“A recipe for moist, flavourful banana bread is a find. A half-dozen of them, all in one book, is a discovery. And if they all come together quickly with wonderful results, well, that’s a gold mine. Maida Heatter’s Cakes has no pictures, no fancy ingredients, no special techniques — only recipes. Each begins with a brief introduction, and each is backed by Heatter’s reputation as the doyenne of desserts. But a closer look reveals an enticing depth of variety for cakes — plain, fancy, chocolate, with fruit, with vegetables, with yeast, cheesecakes and baked breads. One thing is very clear after six days of harried baking: Everything turned out. Everything was delicious.” ––The Province http://bit.ly/kIiaw6
“It would be too easy to say that Maida Heatter epitomizes that “gets better with age” adage like a fine wine, and I have a feeling she has always been pretty fantastic to chat with, anyway. She’s not half bad with a brownie, either. If only we can all be so graceful — and hilarious — about our key lime pie presidential moments at a youthful 95.” ––Eat History http://bit.ly/megEXA
Mrs. L.B.J.’s Moonrocks
––From Maida Heatter’s Cookies/Andrews McMeel Publishing
48 Large Cookies
These are large and thick spice cookies with a crisp, chewy edges and semi-soft centers –– real old-fashioned “down home” cookie-jar fillers. In our home, and surrounding territory, everyone loves them. While they are baking, they perfume the house with an irresistible sweet-and-spicy aroma.
4 cups sifted all-purpose flour
1 teaspoon baking soda
¹∕8 teaspoon salt
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
8 ounces (2 sticks) unsalted butter
1½ cups granulated sugar
3 eggs
½ cup dark corn syrup
3½ ounces (1 cup, packed) shredded coconut (sweetened or unsweetened)
5 ounces (1 cup) raisins (dark, light, or half of each)
8 ounces (1 cup, packed) dates (each date cut into about 4 pieces)
7 ounces (2 cups) walnuts, broken into large pieces
Adjust two racks to divide the oven into thirds and preheat oven to 350°. Line cookie sheets with parchment paper.
Petites Trianons
––From Maida Heatter’s Cookies/Andrews McMeel Publishing
16 Squares or 12 to 14 Bars
This is a French recipe for small, plain, fudge squares, similar to brownies without nuts. These are quick and easy to make; they are mixed in a saucepan.
4 ounces (1 stick) unsalted butter, cut into 1-inch slices
2 ounces (2 squares) unsweetened chocolate
1 cup granulated sugar
½ teaspoon vanilla extract
2 extra-large or jumbo eggs
1 cup sifted all-purpose flour
Pinch of salt
Adjust a rack one-third up from the bottom of the oven and preheat oven to 350°. Prepare an 8-inch square cake pan as follows: Turn pan upside down. Cut a 12-inch square of aluminum foil. Center it over the inverted pan shiny side down. Fold down the sides and the corners and then remove the foil and turn the pan right side up. Place the foil in the pan. In order not to tear the foil use a pot holder or a folded towel and, pressing gently with the pot holder or towel, smooth the foil into place. Lightly butter the bottom and halfway up the sides, using soft or melted butter and a pastry brush or crumpled wax paper. Set aside.
Cookies Galore
The Queen of Desserts continues her reign! Available now for the first time in paperback, Maida Heatter’s Cookies compiles 225 of Maida’s classic cookie recipes and is a staple for any kitchen library.
For more than a quarter century, Maida has been a symbol of creativity and precision when it comes to baking. Within the pages of Maida Heatter’s Cookies, she covers Cookie Basics, Drop Cookies, Bar Cookies, Icebox Cookies, Rolled Cookies, Hand-formed Cookies, and much more. As cookie-lovers bake their way through Maida Heatter’s Cookies, they will be enchanted by Maida’s friendly and funny style, and will feel as if Maida is standing in their kitchen. guiding them step by step.
Maida’s timeless, tasty, and foolproof recipes, such as Granny’s Old-Fashioned Sugar Cookies and Savannah Chocolate Chewies, are sure to inspire a new generation of bakers to don aprons, wield rolling pins, and flock to their kitchens!
Kansas City Chocolate Dream
––From Maida Heatter’s Cakes/Andrews McMeel Publishing
Cake
1 cup sifted all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
²⁄3 cup granulated sugar
¾ cup milk
1 teaspoon vanilla extract
1 ounce (¼ stick) unsalted butter, melted
½ cup walnuts, broken into medium-size pieces
Topping
¹⁄3 cup granulated sugar
6 tablespoons unsweetened cocoa powder (preferably Dutch-process)
½ cup dark brown sugar, firmly packed
2 teaspoons granular instant coffee
1 cup water
Variations of this recipe pop up in many areas of the country under many different names: Chocolate Upside-Down Cake, Chocolate Sauce Pudding, Chocolate Pudding Cake, Hot Fudge Sauce Cake, to name a few. In most cases, whatever the name, you will have a square pan of chocolate cake floating in a rather thin, dark chocolate syrup; both the cake and the syrup are spooned out together and served like a pudding with a sauce.
Let Them Eat Cake
Cake is making a comeback, and the revival wouldn’t be complete without a cookbook from “The Queen of Desserts.” Available now for the first time in paperback is Maida Heatter’s Cakes, a classic for those who love baking by an author who has won the James Beard Foundation Cookbook Hall of Fame Award.
First published in 1997, Maida Heatter’s Cakes has never gone out of style. The book is a “best of” collection of 175 of Maida’s most beloved cake recipes, compiled from her previous cookbooks.
Beginners and experienced bakers alike can expect sweet success with Maida’s precise, foolproof recipes and sage advice. Maida Heatter’s Cakes is packed with 13 chapters on all things cake such as Cake-Making Basics; Chocolate Cakes; Fancy Cakes; Muffins, Cupcakes, and Tassies; Cheesecakes; and much more. Recipes such as Old-Fashioned Coconut Cake, Triple-Threat Cheesecake, and Mocha Chip Chiffon Cake will have cooks’ mouths watering and taste-testers clamoring for another slice!
About Maida Heatter
Maida Heatter, a.k.a. “the Queen of Desserts,” is the author of nine classic dessert cookbooks, including the New York Times best-seller and James Beard Award-winning Maida Heatter’s Book of Great Desserts. She is a member of the James Beard Foundation Hall of Fame, has been named to Cook’s Magazine’s Who’s Who in Cooking, and was one of the first people inducted into the Chocolatier Hall of Fame. She continues to bake joyfully from her home in Florida.
