Baking From My Home to Yours: Breakfast Sweets
December 2006 Cookbook of the Month: Please post your full-length reviews of recipes from the Breakfast Sweets chapter of Dorie Greenspan's Baking: From My Home to Yours here. Please mention the name of the recipe you are reviewing as well as any modifications you made to the recipe.
A reminder that the verbatim copying of recipes to the boards is violation of the copyright of the original author. Posts with copied recipes will be removed.
The Corniest Corn Muffins on page 4 are wonderful. They are light, tender and moist. Recipe was easy to follow, easy to prepare and the resulting muffins very easy to eat.
My local produce store had very large, ripe mangos on sale yesterday for $ .99 each, so I bought 4.
I made the Fresh Mango Bread recipe. I'm not liking it very much. The recipe was easy and the instructions dead on as far as describing how the dough/batter will look and act.
The batter is dense so the recommendation is to cook it on an insulated baking sheet or two stacked baking sheets to prevent over baking. I followed this step. The cooking time is given as 1 1/2 hours. I know my oven bakes fast so I reduced the cooking time to 1 hour and 15 minutes. The bread was done when tested and was actually overdone by at least 5 if not 10 minutes. My oven may be fast but it is not *that* fast.
I didn't get much mango flavor off this recipe, mostly it was just sweet. However, Dorie does say that this bread improves with age and wrapping in saran. Maybe it will be better tomorrow after it's had a day to age.
Today I made the Orange Berry Muffins & the Chocolate-Chocolate Chunk Muffins.
1. Orange Berry Muffins
changes I made: made 24 mini muffins and 6 regular sized muffins, subbed cranberries for blueberries. Rubbing the orange rind with the sugar was an excellent idear.
Easy to follow recipe. Muffin is great-tasting, but cranberry may be too tart of a substitution. The jury's still out.
2. Chocolate-Chocolate Chunk Muffins
changes I made: made 24 mini muffins and 7 regular sized muffins, mis-read recipe and mixed 4 oz of bittersweet chocolate to the melted butter, but I still added 2 oz chopped chocolate
Again, recipe is easy to follow provided that baker reads carefully. End product a teensy bit dry but certainly may be due to extra chocolate, smells fantastic.
I also baked the buttermilk scones from Baking with Julia (Marion Cunningham contribution), and they were my best yet! Loved the inclusion of the lemon rind.
I made the Great Grains Muffins and Pumpkin Muffins.
Great Grains Muffins
I used quartered prunes for the fruit and followed the recipe exactly. They smelled heavenly while baking. The muffins tasted good, not too sweet, definitely seemed "healthy". I would make them again, probably using more whole wheat flour next time - I mean, if they're going to taste healthy, they might as well be healthier. Next time I will try a different fruit, such as dried apricots.
She says these are like Sarabeth's and I agree. Delicious! I overbaked mine by a couple of minutes because the baby started screaming right when the timer went off, so they got slightly dry, but they were still good. I used 3/4 white whole wheat flour and 1/4 AP flour, which seemed to work well. As suggested, I added golden raisins (which I plumped up in hot water first) and walnuts, and would definitely add them next time too. I didn't have sunflower seeds for the top though, but didn't miss them.