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Fall Baking

Fall Baking

Fall Baking
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As the weather turns cool, warm the hearts of those you love with treats from your own oven. Every homemade, step-by-step recipe has been professionally triple-tested, so you'll get perfect results every time. There are handy tips and icons to help make your baking a success, too. Whether you are a seasoned veteran or new to the craft, this bookazine is your guide to sweet perfection.

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United States
Heinrich Bauer Publishing, L. P.

in this issue

20 min.
savory breads & rolls

gluten-free bread active time 30 minutes start to finish 1 hour 30 minutes + standing makes 12 slices 3 cups gluten-free all-purpose flour½ cup potato flour½ cup brown rice flour½ cup white rice flour3 teaspoons active dry yeast2 teaspoons sea salt flakes2 teaspoons xanthan gum1 egg3 egg whites¾ cup olive oil1 teaspoon vinegar2 cups warm water1 additonal tablespoon olive oil2 additional teaspoons sea salt flakes 1. Grease a 4½-inch x 8-inch loaf pan; lightly dust with rice flour. 2. Combine sifted flours, yeast, salt and gum in a large bowl. 3. Place egg, egg whites, oil, vinegar and 1½ cups of the water in a large bowl of an electric mixer; beat on medium speed for 3½ minutes. Add remaining water and the flour mixture, 1 cup at a time, beating until combined and smooth. 4.…

36 min.

spiced chai cake active time 45 minutes start to finish 1 hour 20 minutes + standing & cooling serves 12 1 stick butter, softened1 cup firmly packed brown sugar3 eggs1¼ cups self-rising flour½ cup shredded unsweetened coconut1 medium green-skinned apple, unpeeled, grated coarsely¼ cup plain Greek yogurt CHAI SYRUP 3 black tea bags1 cup boiling water½ cup firmly packed brown sugar1 tablespoon honey1 teaspoon vanilla bean paste2 cinnamon sticks½ inch piece fresh ginger, peeled, sliced thinly10 whole cloves8 cardamom pods, crushed to release seeds2 star anise 1. Preheat oven to 350°F. Grease a 4-inch x 8-inch loaf pan; line base with parchment paper, extending the paper ¾ inch over the long sides. 2. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.…

18 min.
pies & tarts

pear & raspberry pies with coconut pastry active time 35 minutes start to finish 1 hour 25 minutes + refrigeration serves 4 ¼ cup pistachios5 ripe pears, peeled, cored, chopped coarsely9½ ounces frozen raspberries, thawed¼ cup honey2 teaspoons all-purpose flour1 teaspoon vanilla bean paste1 teaspoon ground cinnamon1 tablespoon orange zest1 egg, beaten lightly1 tablespoon demerara sugarVanilla ice cream, to serve COCONUT PASTRY 1⅔ cups all-purpose flour1 tablespoon sugar1 tablespoon sesame seedsPinch of fine salt3 ounces virgin coconut oil, chilled, cut into small pieces1 egg, beaten lightly 1. Make Coconut Pastry. 2. Pulse pistachios in a food processor until finely ground; transfer to a large bowl. Add pears, raspberries, honey, flour, paste, cinnamon and zest; toss gently to combine. Spoon mixture into six 1-cup ovenproof dishes. 3. Roll out pastry between two sheets of lightly floured parchment paper…

17 min.
cookies & bars

gluten-free dark chocolate cheesecake brownie active time 30 minutes start to finish 1 hour 45 minutes + cooling makes 24 pieces Dairy-free spread, for greasing4½ ounces dairy-free dark chocolate, chopped coarsely4½ ounces dairy-free spread1¼ cups sugar2 eggs, beaten lightly2 teaspoons vanilla extract½ cup tapioca flour½ cup gluten-free self-rising flour⅓ cup Dutch-processed cocoa7 ounces dairy-free cream cheese1 additional tablespoon sugar2 additional teaspoons Dutch-processed cocoa 1. Preheat oven to 325°F. Grease a deep 9-inch square cake pan; line base and sides with parchment paper. 2. Stir chocolate and dairy-free spread in a medium saucepan over low heat for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat; cool for 5 minutes. 3. Stir sugar into the chocolate mixture; add the eggs and half the extract, stir to combine. Stir in sifted flours and…

10 min.
muffins, scones & quick breads

coffee walnut loaf active time 25 minutes start to finish 1 hour 10 minutes serves 12 1 stick butter, chopped1 cup raw sugar½ cup milk2 tablespoons instant coffee granules1½ cups toasted whole walnuts1⅓ cups self-rising flour2 teaspoons ground cinnamon2 eggs, beaten lightly COFFEE ICING 2 teaspoons instant coffee granules1 tablespoon boiling water1 cup confectioners’ sugar1 tablespoon butter, softenend 1. Preheat oven to 325°F. Grease and line a 4½-inch x 10-inch loaf pan. 2. Stir butter, sugar, milk and coffee in a small saucepan over low heat until melted. Remove from heat. 3. Chop half the walnuts. Sift flour and cinnamon into a medium bowl; stir in eggs, butter mixture and chopped walnuts. Pour mixture into pan. 4. Bake loaf 15 minutes. Top loaf with remaining walnuts; bake 30 minutes longer or until a skewer inserted in the center…

15 min.
teacakes & cupcakes

spiced pumpkin cakes with browned marshmallow frosting active time 1 hour start to finish 1 hour makes 8 1 cup self-rising flour1¼ cups all-purpose flour2 teaspoons ground cinnamon½ teaspoon ground cloves½ teaspoon ground nutmeg½ teaspoon baking soda1½ cups canned pure pumpkin1⅔ cups sugar¾ cup extra virgin olive oil MARSHMALLOW FROSTING 4 egg whites1 cup sugar½ teaspoon cream of tartar1 teaspoon vanilla extract 1. Preheat oven to 350°F. Grease 8 holes from two 6-hole Texas (¾-cup) muffin pans; line bases with parchment paper. 2. Sift the flours, spices and soda into a large bowl. 3. Beat pumpkin, sugar and oil in a small bowl with an electric mixer on high speed for 1 minute or until combined. With motor operating on low speed, gradually add flour mixture; beat until just combined. Spoon mixture into greased pan holes until…