175 Small-Batch Baking Recipes Cookbook – With Strawberry Rhubarb Crisp #Recipe

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 175 Best Small-Batch Baking Recipes: Treats for 1 or 2 Paperback

175 Best Small-Batch Baking Recipes: Treats for 1 or 2

• Author: Jill Snider
• Paperback: 256 pages
• Publisher: Robert Rose (March 30, 2017)
• ISBN-10: 0778805611
• ISBN-13: 978-0778805618
• Cover price $24.95
• Purchase on Amazon

Have you ever looked at a recipe because you wanted one or two treats and decided not to make it because you knew it would never all be eaten? The idea of small batch baking is perfect for folks who just want to make a limited amount of treats.

Chapters in this cookbook include:

• Cookies
• Bars and Squares
• Quick Breads
• Cakes
• Mini Pies and Tarts
• Spoonable Desserts
• Gluten-free Desserts

The recipes contain tips for prep, cooking, serving and storage, as well as variations. The recipes are all straightforward and easy to comprehend, calling for ingredients that you’ll already have on hand or that are easily accessible. Cooking time is highlighted, making it easy for you to determine if you have time to try making a particular recipe. Word of warning, not all recipes have a photo, only 24 of the 175 do. This cookbook would be a great fit for anyone interested in baking or entertaining, particularly individuals and small households.

Delicious and decadent small-yield baking recipes.

This fantastic collection of small-batch baking recipes offers sweet satisfaction and simple preparation. They’re perfect for a variety of occasions whether it’s baking some after-school treats for the kids, a treat to be enjoyed in a household of two, or it’s one of those days where you just feel like a sweet indulgence that can be enjoyed after a challenging day.

There’s nothing like brownies, bars, squares, cookies, muffins, cakes and pies fresh from the oven — they’re the ultimate comfort food and welcome any time of the year. Whether you’re a novice or longtime baker, these fully tested mouth-watering recipes will help you appreciated how easy and satisfying baking can be, even in small quantities.

Discover many familiar recipes as well as new ones that are sure to create warm memories for you, your family and friends.

There are nearly 50 cookie recipes to choose from and they include favorites like Chocolate Chip Pecan Cookies and Whipped Shortbread Cookies as well as new classics like Fabulous Florentines and Cranberry Almond Biscotti

Bars and squares like Cappuccino Brownies, Cranberry Orange Apricot Bars and Crunchy Caramel Almond Squares are the perfect lunch bag or afternoon coffee goody

Quick breads, loaves, shortcakes and coffee cakes like Fruit Scones, Blueberry Brunch Cake and Strawberry Shortcake, Banana Layer Cake, No Bake Raspberry Cheesecake and Lemon Yogurt Cupcakes are just some of the recipes featured in the mini cakes, cupcakes and cheesecakes section

Savor fresh and fruity pie recipes from Dutch Apple Pie and Lemon Custard Tart to Peach Pie.

Whatever your taste or occasion, you’re sure to find a recipe that will inspire you to bake for you or two.

Here is a recipe from the cookbook, reprinted with permission.

Courtesy of 175 Best Small-Batch Baking Recipes by Jill Snider © 2017 www.robertrose.ca Reprinted with publisher permission. Available where books are sold. Image credit: Colin Erricson.

Strawberry Rhubarb Crisp

This recipe is found on page 226. It makes 3 to 4 servings.

Rhubarb is a sure sign of spring. Couple it with fresh strawberries and you have a winning crisp.

• Preparation: 20 minutes
• Baking: 30 minutes
• Freezing: not recommended

Ingredients

Topping Ingredients

1⁄3 cup packed brown sugar (75 mL)
1⁄4 cup all-purpose flour (60 mL)
2 tbsp quick-cooking rolled oats (30 mL)
2 tbsp chopped pecans (30 mL)
1⁄2 tsp ground cinnamon (2 mL)
3 tbsp cold butter (45 mL)

Filling Ingredients

21⁄2 cups fresh strawberries, halved (625 mL)
3⁄4 cup chopped fresh rhubarb (175 mL)
2 tbsp all-purpose flour (30 mL)
2 tbsp granulated sugar (30 mL)

Instructions

Preheat oven to 375°F (190°C).

You will need three 10 oz (300 mL) ramekins or custard cups, greased

Topping: In a small bowl, using a wooden spoon, combine brown sugar, flour, oats, pecans and cinnamon. Using a pastry blender or two knives, cut in butter until mixture is crumbly. Set aside.

Filling: In a large bowl, toss together strawberries, rhubarb, flour and sugar. Spoon into prepared ramekins, dividing evenly. Sprinkle topping over fruit.

Bake in preheated oven for 25 to 30 minutes or until fruit is tender and topping is golden. Serve warm.

Tips

• The cups will be full. Bake them on a baking sheet to catch any drips that may boil over.
• To make one large crisp, make in a 5-cup (1.25 L) baking dish and bake for about 35 minutes or until fruit is tender and topping is golden.
• Cooled crisp will keep in an airtight container in the refrigerator for up to 3 days.

Nordic Ware Aluminum Baker’s Half SheetPyrex Easy Grab 8-Inch Square Baking DishRachael Ray Stoneware Set of 4 10-Oz. RamekinsPyrex Prepware 3-Piece Glass Mixing Bowl Set

MORE INFO

You can learn more about this cookbook and many others on the Robert Rose, Inc. website. You can also keep up with Robert Rose Books on Facebook, Twitter, and Pinterest