This is probably the best cookbook of 2007. Reserve it from the library, or Amazon.com.
Sherry Yard is Wolfgang Puck' s executive pastry chef. She grew up in Brooklyn and this is as much a biography as it is a cookbook. It has great recipes from her fabulous childhood such as pretzels and bagels. It even playfully makes fun of her mother's lack of culinary skills. Sherry includes a recipe for "Mom's Cuisinart Chocolate Mousse" that her mother inspired and she refers to it as "the most exciting culinary event that had ever occurred in our kitchen."
Okay, so here is the most exciting culinary event that is occurring in my kitchen. It ain't low fat , but it is loaded with vitamin A.
- 3 cups canned pumpkin puree (one large can)
- 1 1/2 cups vegetable oil
- 4 cups white sugar
- 6 eggs
- 4 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground cloves
- 1 1/2 teaspoons ground ginger
- Preheat the oven to 350 degrees F. Grease and flour three 9x5 inch loaf pans. Or one Bundt pan and 1 large loaf pan.
- In a large bowl, mix together by hand, the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
- Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
- Can add chocolate chips. I like the Ghiridelli 60 % Cocoa chips from Sam's Club.