Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    The Little Book of Country Baking: Classic Recipes for Cakes, Cookies, Breads, and Pies
    The Little Book of Country Baking: Classic Recipes for Cakes, Cookies, Breads, and Pies
    The Little Book of Country Baking: Classic Recipes for Cakes, Cookies, Breads, and Pies
    Ebook185 pages1 hour

    The Little Book of Country Baking: Classic Recipes for Cakes, Cookies, Breads, and Pies

    By Abigail Gehring

    ()

    Read preview

    About this ebook

    This collection shares country recipes for the most delicious kind of cookingbaking! Inside you’ll find pies, cakes, cookies, and breads, all of which you can easily make at home. Whether you’re an experienced baker or just starting to learn, you’ll love that this book has simple, straightforward steps so your creations end up just the way you want them to. The recipes are influenced by traditional American foods that comfort the soul and please the taste buds, bringing a smile to anyone’s lips. 
    - Date-orange bread 

    - Berry loaf 

    - Maple rolls 

    - Apple cornbread 

    - Chocolate almond cookies 

    - Molasses cookies 

    - Apple johnny-cakes 

    - Honey-nut gingerbread 

    - Strawberry shortcake 

    - Apple cider cake 

    - Oats and honey bread 

    - Country peach pie

    The Little Book of Country Baking contains lush, full-color photographs of each delicious baked good and just the right amount of recipes for a never-ending supply of yummy inspiration. At such an excellent price, every kitchen should have a copy!
    LanguageEnglish
    PublisherSkyhorse
    Release dateJul 3, 2012
    ISBN9781620874417
    The Little Book of Country Baking: Classic Recipes for Cakes, Cookies, Breads, and Pies
    Author

    Abigail Gehring

    Abigail R. Gehring is the author or editor of more than a dozen books including Back to Basics, Homesteading, The Illustrated Encyclopedia of Country Living, and Classic Candy. She enjoys writing, gardening, experimenting in the kitchen, and spending time with family. She lives with her husband and two children in an 1800s farmstead they are restoring in Marlboro, Vermont.

    Read more from Abigail Gehring

    Related to The Little Book of Country Baking

    Related ebooks

    Related podcast episodes

    Related articles

    • Article

      One-Bowl Baking

      Nov 24, 2020

      One-Bowl Baking
      4 min read

    • Article

      Carrot Cake

      Jan 25, 2022

      Carrot Cake
      6 min read

    • Article

      Summer Sensations

      Apr 7, 2020

      Summer Sensations
      6 min read

    • Article

      Starter for 10

      Jun 24, 2020

      Starter for 10
      4 min read

    • Article

      Master Meringue

      Jan 25, 2022

      Master Meringue
      2 min read

    • Article

      Capper’s Farmer

      Jun 28, 2019

      Have you always wanted to grow tomatoes in your garden but never had enough space? Well, the Tomato Tower is the answer to that problem! The Tomato Tower trains your tomato plants to grow vertical instead of horizontal by weaving the plant through th

      8 min read

    • Article

      Apple Butter

      Jul 13, 2021

      Apple Butter
      5 min read

    • Article

      Baked with Bacon

      Nov 5, 2019

      Baked with Bacon
      12 min read

    • Article

      Best Breakfasts

      Oct 15, 2019

      Best Breakfasts
      8 min read

    • Article

      APPLES & PEARS

      Jul 16, 2019

      APPLES & PEARS
      17 min read

    • Article

      Recipe Index

      Oct 5, 2021

      Recipe Index
      1 min read

    • Article

      Grandmother's HOLIDAY RECIPES

      Oct 6, 2017

      Grandmother's HOLIDAY RECIPES
      4 min read

    • Article

      Jazzed-Up Cornbread

      May 23, 2023

      Jazzed-Up Cornbread
      1 min read

    • Article

      A Taste for Nostalgia

      Dec 7, 2021

      A Taste for Nostalgia
      8 min read

    • Article

      Autumnal BREAD-BAKING

      Aug 13, 2019

      Autumnal BREAD-BAKING
      7 min read

    • Article

      Celebratory Cakes

      Sep 14, 2021

      Celebratory Cakes
      12 min read

    • Article

      Southern Kitchen Basics

      Nov 23, 2021

      Southern Kitchen Basics
      6 min read

    • Article

      Time for Home Ec

      Aug 2, 2022

      Time for Home Ec
      4 min read

    • Article

      Crowd-Pleasing Cakes

      Dec 7, 2021

      Crowd-Pleasing Cakes
      9 min read

    • Article

      Buttercream Blitz

      Jan 28, 2020

      Buttercream Blitz
      15 min read

    • Article

      Paradise Blondie BROWNIES

      Apr 2, 2019

      Paradise Blondie BROWNIES
      2 min read

    • Article

      Caramel Creation

      Aug 24, 2021

      Caramel Creation
      2 min read

    • Article

      Festive Desserts

      Oct 15, 2019

      Festive Desserts
      14 min read

    • Article

      Celebratory Sweets

      Jan 25, 2022

      Celebratory Sweets
      6 min read

    • Article

      Sweet Strawberries

      Jan 19, 2021

      Sweet Strawberries
      4 min read

    • Article

      Harvest And Preserve

      Jul 18, 2023

      Harvest And Preserve
      5 min read

    • Article

      Wrapped with Bacon

      Nov 5, 2019

      Wrapped with Bacon
      8 min read

    • Article

      ONE & DONE

      Oct 26, 2021

      ONE & DONE
      5 min read

    Related categories

    Reviews for The Little Book of Country Baking

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      The Little Book of Country Baking - Abigail Gehring

      INTRODUCTION

      The irony of this cookbook is that when I bake, I cannot make myself stick to a recipe. Something in my independent nature resists following someone else’s prescription for what I consider a very creative activity. I’ll look to a recipe for inspiration, but I’ll always add a little something to make it my own, or substitute an item or two out of necessity or pure curiosity. I encourage you to treat these recipes the same way: as guidelines for your own creative culinary ventures. If I don't specify what type of flour to use, all-purpose flour will yield the best results, but you can experiment with any of the myriad flours available at supermarkets and health food stores. Almost any fruit or nut in a recipe can be substituted with another fruit or nut, or omitted completely. Likewise, in most cases flavorings such as vanilla extract can be substituted with peppermint, orange, or any other flavoring you fancy. Here are just a few tips for happy experimentation.

      Substituting Sweeteners: Sugar turns to a liquid as it bakes, helping cookies to spread and adding moisture to cakes and breads. Reducing the sugar in a recipe will change the texture of the end product, but this doesn’t necessarily mean it will be bad—just different. If you want to use honey, agave, or maple syrup instead of white or brown sugar, use about ¾ cup to 1 cup sugar called for in the recipe, and reduce other liquids in the recipe by 2 to 3 tablespoons. And while we’re on the subject, if a recipe calls for maple syrup, please only use the real deal!

      Substituting Butter: Don’t use margarine—it’s not good for you and it won’t yield good results. If you want to reduce the fat content of a cookie, cake, or bread recipe, you can experiment with substituting ¾ cup of canola oil per 1 cup of butter called for, or you can try using fruit purees (apple or prune), or a combination of the two.

      Gluten-Free Baking: About two years ago I discovered, as more and more folks are, that my body doesn’t like gluten. Fortunately, it’s fairly easy to find gluten-free all-purpose flour mix now. But if you want to mix your own, I've included a recipe on the next page.

      GLUTEN-FREE ALL-PURPOSE FLOUR MIX

      1 cup sorghum flour

      ½ cup millet, almond, brown rice, quinoa, or buckwheat flour

      1 cup tapioca, potato starch, or corn starch

      1 teaspoon xanthan gum

      Don’t skip the xanthan gum—it’s expensive and it sounds weird, but it will make a big difference in the texture of your baked good.

      Note that some kinds of baking powder contain gluten, so read the labels. Also, adding a bit more butter or a bit of applesauce, pumpkin puree, prune paste, or yogurt to your recipes will help ensure the end product isn't too dry. Coconut flour is delicious, but add a little extra liquid when using it.

      Happy baking!

      Cookies and Bars

      Brown Sugar Cookies

      Chocolate Almond Cookies

      Fruit and Nut Cookies

      Sour Cream Cookies

      Drop Cookies

      Chocolate Cookies

      Walnut Cookies

      Sugar Cookies

      Peanut Cookies

      Butterscotch Cookies

      Oatmeal Cookies

      Date Bars

      Chocolate Jumbles

      Molasses Cookies

      Walnut Macaroons

      Oatmeal Chocolate Chip Cookies Brownies

      Chocolate Almond Biscotti

      Cinnamon Twists

      Ginger Creams Halvah Shortbread

      Easy Caramel Rolls

      BROWN SUGAR COOKIES

      Yields three to four dozen cookies

      2 cups brown sugar

      1 cup softened margarine

      3 eggs

      5 cups pastry flour

      ½ tsp salt

      1 tsp baking soda

      ¼ cup milk

      1 tsp vanilla extract

      Preheat oven to 400° F.

      Cream together the margarine and sugar. Beat the eggs well and add to the mixture. Add milk, vanilla, and half the flour sifted with the salt and soda. Add more flour, enough to make dough that may be rolled. Cut in any desired shapes and bake about 10 minutes.

      Country Kitchen Tip

      Many beloved old recipes have vague instructions for oven temperatures. Here’s a handy guide:

      Very moderate = 300°F to 350°F

      Moderate/Medium = 350°F to 400°F

      Hot/Quick/Fast = 400°F to 450°F

      Very Hot/Very Quick = 450°F to 500°F

      CHOCOLATE ALMOND COOKIES

      Yields three dozen cookies

      3 cups brown sugar

      4 eggs

      2 tsp cinnamon

      ½ tsp ground cloves

      2 squares melted chocolate (16 oz)

      ½ lb chopped blanched almonds

      2 cups chocolate chips

      1 Tbs melted butter

      2 tsp baking powder

      1 cup whole wheat flour (plus extra to stiffen dough)

      Preheat oven to 400°F.

      Beat eggs well, then add brown sugar and melted butter. Sift together one cup of whole wheat flour with cinnamon, cloves, and baking powder. Add to the mixture. Then add the melted chocolate, almonds, chocolate chips, and enough additional flour to make the dough stiff enough to shape in the hands. Roll in small balls. Place in greased pans not too close together. Bake about ten minutes.

      FRYIT AND NUT COOKIES

      Yields four dozen cookies

      1 ½ cups sugar

      1 cup butter

      3 eggs

      1 Tbs cinnamon

      ½ tsp salt

      3 cups flour

      1 tsp baking soda, dissolved in 4 Tbs hot water

      3 cups flour

      1 cup raisins

      1 cup currants

      1 cup pistachios or almonds, broken up

      1 tsp vanilla extract

      Preheat oven to 300°F.

      Cream together the butter, sugar, eggs, and vanilla. In a separate bowl, combine cinnamon, soda mixture, flour, fruits, and nuts. Add to butter mixture and mix thoroughly. Drop by spoonful onto greased pans. Bake for 23 to 25 minutes, or until slightly golden.

      SOUR CREAM COOKIES

      Yields three dozen cookies

      1 cup sugar

      ½ cup butter

      2 eggs

      ½ cup sour cream or sour milk

      ½ tsp baking soda

      ½ tsp salt

      2 tsp grated nutmeg

      2 cups flour, or as little as possible

      Preheat oven to 350ºF.

      Cream the butter, then add the sugar and cream again. Sift together one cup flour, baking soda, salt, and nutmeg. To the creamed mixture, add the eggs

      Enjoying the preview?
      Page 1 of 1