The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book

433 Pages·2011·8.533 MB·English

by  Judy Rosenberg

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Rosenberg
Judy
By
Levinson
Nan
Written with
WORKMNAENW PYUOBRLKISHING
Copyright © 2011 by Judy Rosenberg
Illustrations copyright © by Tae Won Yu
All rights reserved. No portion of this book may be reproduced—
mechanically, electronically, or by any other means,
including photocopying—without written permission of the publisher.
Published simultaneously in Canada by Thomas Allen & Son Limited.
Library of Congress Cataloging-in-Publication Data is available.
ISBN 978-0-7611-5407-5
Some of the recipes in this book originally appeared in Rosie’s Bakery All-Butter,
Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book and in Rosie’s Bakery Chocolate-
Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book, both by Judy Rosenberg
Cover design by Raquel Jaramillo
Cover photos: (Front cover composite) Wooden spoon by fl ashgun/
istockphoto, chocolate drip by Nanka (Kucherenko Olena)/shutterstock
images, layer cake by Colin Cooke/©Stock Food; (Back cover) Brownies by
Jim Scherer/©Stock Food, Cupcakes by Jon Edwards Photography/
©Stock Food.
Book design by Jean-Marc Troadec
Interior illustrations by Tae Won Yu
Interior photos: p. xiv Michael Paul/©Stock Food, p. 8 Maura McEvoy/
Getty Images, p. 122 Clinton Hussey/age fotostock, p. 256 Brian Leatart/
Getty Images, p. 326 Brian Hagiwara/Getty Images.
Workman books are available at special discounts when purchased in bulk for
premiums and sales promotions as well as for fund-raising or educational
use. Special editions or book excerpts can also be created to specifi cation.
For details, contact the Special Sales Director at the address below,
or send an e-mail to [email protected].
Workman Publishing Company, Inc.
225 Varick Street
New York, NY 10014-4381
www.workman.com
Printed in the United States of America
First printing October 2011
10 9 8 7 6 5 4 3 2 1
To my mother and my father,
who endowed me with great taste buds and a lust for food
and who are now loving me from above . . .
I owe it all to them.
special thanks
to nan levinson to my wonderful staff
, whose humor, style, and , without whom
good nature helped to make this book what it is. Rosie’s would be merely a concept.
to eliot winograd to mimi santini-ritt
, my business partner, , my dedicated recipe
for taking care of all the things that would tester, who is a joy to work with.
drive me crazy if he wasn’t there to do them.
to beverly jones
, whose creativity and
to my editor, suzanne rafer
, who mastery of baking is an inspiration.
patiently waited—and waited—while I perfected
and especially to all my wonderful
the manuscript. And to Kate Slate, Irene
customers
Demchyshyn, Ann ffolliott, Erin Klabunde, , who have remained true to Rosie’s
Barbara Peragine, and all the others at over the years and who have made my baked goods
Workman who helped move the book along. part of their children’s childhood memories.
Contents
introduction chapter 5
Rolled Cakes, Cheesecakes, and More ....................65
Meet Rosie .................................................... ix
You can never get too much of a good thing. Witness:
chapter 1 Chocolate Custard Sponge Roll, Desert Island Butter
Cake, Pineapple Upside-Down Cake, and a Traditional
Common Sense Baking ....................................... 1
Cheesecake à la Reuben’s—the New York classic.
All the tools you need to turn out luscious cakes,
fl uffy frostings, and sublime cookies and brownies. chapter 6
Including Rosie’s Five Steps to Carefree Baking. Tips
Cupcakes, Mostly ............................................95
on outfi tting your kitchen with the right gadgets and
Nowadays, everyone’s crazy about these fun little cakes,
gizmos. How to stock a baker’s pantry. And notes on
and with good reason—just take a bite out of the intensely
ingredients and baking temperatures and times.
fl avored Brownie Mint Mini Cupcakes, Almond
Raspberry Gems, or Best-Ever Bake Sale Peanut Butter
part 1: cakes
Cups. There’s even a recipe for Mini Eclairs, a cupcake
chapter 2 wannabe.
Piece of Cake ................................................ 10 chapter 7
A cake that begets a thousand smiles begins with a single
Frostings and Fillings .......................................111
step. For perfect results, look no further than these
No homemade confection is complete unless it’s
instructions for preparing the pan and the batter.
topped or fi lled with one of these glorious creations.
Detailed tips on frosting, decorating, serving, and
Smear on a generous helping of Rosie’s Buttercream
storing. And perhaps the most crucial tip of all—relaxing.
or Creamy Dreamy Chocolate Marshmallow
chapter 3 Buttercream. Between the layers, Lemon Custard
Filling makes for a tart surprise.
Layer Cakes ..................................................25
These cakes—tall, elegant, and irresistible—are the stuff
part 2: cookies
of dreams and childhood memories. Satisfy your craving
with Cold Fudge Sundae Cake, a Texas Ruby Red Cake, chapter 8
Lemon Coconut Layer Cake, or a Velvet Underground
Baking Cookies ............................................124
Cake as decadent as the group it was named after.
Fresh out of the oven, neatly arranged on a holiday
chapter 4 tray, or served as a snack alongside a glass of milk,
cookies broadcast comfort wherever they go. Rosie’s
Bundts, Tubes, and Loaf Pans ..............................47
advice—from preparing the baking sheets and handling
Voluptuous and versatile, these cakes lend themselves
the dough all the way through to cooling and storing—
beautifully to a crown of frosting, drizzle of glaze, or dusting
is tailored to each individual cookie type.
of confectioners’ sugar. For presentation and fl avor, you
can’t beat an Applesauce-Raisin Cake, Bittersweet Orange
Cake with a Lemon Glaze, Parisian Brownie Walnut Pound
Cake, or Banana Chocolate Chip Cake.
vi
chapter 9 part 3: the bar crowd
Chewy Crunchy ............................................ 133 chapter 14
They’re not just for your kid’s lunchbox. These
Brownies ....................................................258
cookies have crossed the line into grown-up appeal,
Simply put, no dessert pleases a crowd like Rosie’s
with tempting variations like the brownie-esque Soho
Award-Wining Brownies, Toasted Pecan Orange
Globs, Chocolate Peanut Butter Volcanoes, and
Brownies, White Chocolate Macadamia Brownies,
Baker’s Best Snickerdoodles. And, of course, Rosie’s
and Rosie’s signature Chocolate Orgasms.
Classic Chocolate Chip Cookies.
chapter 15
chapter 10
Linzer, Shortbread, and Crumb Pastry Bars ............283
Crispy Chompy .............................................152
The well-stocked bar goes beyond brownies. These
Shortbreads and spritzes and crisps, oh my! Boasting
layered concoctions, often topped with a fruity or
a texture for every palate, these cookies run the gamut
cheesecake-y spread, include Honeypots, Linzer Bars,
from playful to elegant. A cookie for every mood:
Cinnamon Pecan Shortbread Bars, and Lemon Cream
Oatmeal Lace Cookies, Rosie’s Raspberry Thumbprints,
Cheese Squares.
Fresh Ginger Crisps, Aunt Florence’s Anise Biscotti,
and Toasted Coconut Macadamia Shortbread.
part 4: pies and fruit desserts
chapter 11 and puddings
Cakey Cookies .............................................190 chapter 16
Glazed or frosted, these cookies are miniature cakes
Cutie Pies, Tarts, and Fruit Desserts .....................328
in disguise. Need evidence? How about Carrot
This chapter lays out everything you need to know
Cake Cookies, Maple Softies, Glazed Molasses Cake
to turn out successful pies with the greatest of ease.
Cookies, and the aptly named M-M-M-Madeleines.
The end-of-anxiety pie crusts for every kind of pie,
chapter 12 including All-American Apple Pie, Chocolate-
Bourbon Pecan Pie, Deep-Dish Pumpkin Pie, and
Sandwiched Together ......................................208
Rosy Cranberry Tartlets.
Give in to the temptation to pull these cookies apart and
lick the creamy fi lling. Choose from Boston Cream Pies, chapter 17
Almond Apricot Sandwiches, Pumpkin Whoopie Pies,
Puddings and Custards ....................................385
and Summer’s Day Sandwiches, to name just a few.
The proof is most defi nitely in these rich, smooth
chapter 13 puddings! Dig your spoon into Creamy Stovetop Rice
Pudding, Peaches ’n’ Cream Custard, Truffl e Souffl é,
Holiday Cookies ...........................................237
Daddy’s Oedipal Chocolate Pudding, and more.
There’s no better time of year to break out the baking
sheets and hunker down in the kitchen with family.
Conversion Tables .........................................402
Ring in the season with Gingerbread People, Vanilla
Kipfels, Classic Sugar Cookies, and Rosie’s Award-
Index ........................................................403
Winning Ultra-Rich Rugalah.
vii
rosie’s
What is cooking on Chestnut Hill?
Rosie is baking on Chestnut Hill!
Millions of mavens marvel and chatter,
“See all that butter go into the batter!”
Out of the oven pops her poppy-seed pound cake,
Her prize winning chocolate bound-to-astound cake,
The country’s best brownies, on Chestnut Hill!
Why all the crowds on Chestnut Hill!
Groupies and gourmets on Chestnut Hill!
The aroma of baking tells where Paradise is,
Gluttony here is the nicest of vices,
So sample a sample, nibble a nibble,
Once you have tasted, how can you quibble?
Critics will praise her, poets will scribble,
“Rosie’s is Heaven on Chestnut Hill!”
No one bakes bread on Chestnut Hill!
Let ’em eat cake on Chestnut Hill!
Let ’em eat cake and have it, too
For weddings, bar mitzvahs, a bris, a debut.
Rosie is ready, her pastries behind her,
Her fan clubs have met and almost enshrined her,
So follow your palate, your taste buds will fi nd her
In Heaven at Rosie’s on Chestnut Hill!
—mom and dad,
1978
Miienntterrootdd uuRccttoiioosnni e
I can’t say for sure that I came out of the womb on a diet, but it certainly
wasn’t long afterward that I was put on one. As far back as I can remember,
it was a family ritual to climb on the scale each morning: fi rst my father,
who was blessed with a metabolism that burned up everything that he
ate; then my mother, who had the will power to stay thin; and fi nally,
me, their chubby child. No one would have guessed then that I’d end
up a baker, least of all me.
W e lived in a huge apartment in Monroe lived in an apartment upstairs.
the middle of Manhattan. My It seemed ordinary to me.
mother was a theatrical agent, It also seemed perfectly ordinary that my
and my father quit teaching English to join mother worked. I think of her as forever
her in the business. Our apartment was talking on the phone, making arrangements
often full of people, all talking, making or organizing some event, so with all that,
music, and eating. I heard the score for she didn’t have a lot of time to spend in
A Funny Thing Happened on the Way to the Forum the kitchen. But that was never a problem.
way before anyone else. I remember Julie A master orchestrator, she’d go through
Andrews and Jean Stapleton coming over cookbooks to pick out recipes for our
for auditions. Rob Reiner was at my third housekeeper to make, and her instincts were
birthday party, and best of all, Marilyn unerring. Although my mother was anything
ix