Sugar, Sugar: Every Recipe Has a Story
- Author: Kimberly Reiner and Jenna Sanz-Agero
- Hardcover: 312 pages
- Publisher: Andrews McMeel Publishing (October 25, 2011)
- Language: English
- ISBN-10: 1449403581
- ISBN-13: 978-1449403584
- Cover price $29.99
ABOUT SUGAR, SUGAR
Kimberly Reiner and Jenna Sanz-Agero, the “Sugar Mommas,” are on a mission to preserve America’s best sugary recipes and the stories behind them. Sugar, Sugar: Every Recipe Has a Story offers dozens of sweet recipes, including cakes, cookies, pies, bars, and more, presented with their rich backgrounds and traditions.
Sugar, Sugar contains recipes from across the country, each with its unique story. From cakes sent as a symbol of love to pies perfect for parties, the tales behind these recipes are as enticing as the concoctions themselves. Each recipe includes a nostalgic “ingredient” to convey the personalities and warmth of the friends or family behind it.
Sugar, Sugar offers a medley of cookies, cakes, crisps, cobblers, bars, pies, and tarts, including Buffalo Chip Cookies, Seaside Toffee, Pecan Pick-Ups, Molasses Construction Crumples, and Cape Cod Blueberry Pie. Scattered throughout are the Sugar Mommas’ helpful hints as well as bold, beautiful photographs of the decadent confections.
Sugar, Sugar preserves the recipes and customs of the past for today’s bakers and treat makers in a contemporary-meets-traditional format. Whether you love sugar or stories, Sugar, Sugar is sure to provide sweet satisfaction.
MY THOUGHTS
I received a copy of Sugar, Sugar. Chapters include
- Let’s Get Real
- Cakes To Diet For
- Tarts And Pies Worth The Lie
- Better Than Nooky Cookies
- Cool Bars And Summer Stars
- Candy And Creative Confections
- Recipe Legacies
Recipes are easy to understand, as are stories about each that accompany them. The stories and anecdotes that accompany the recipes are only a couple of paragraphs in length and contain a bit of information about how the recipe came to be. They’re the perfect length for answering questions like “why are they called boobie cookies”. I like that each recipe has an area for you to add your own notes to. There are lots of great photos in the book, but not one for each recipe. I’d like the book better if each recipe had a photo, and if it included prep and cooking time. This book would be nice for anyone that likes to bake that enjoys knowing a bit about the history of the dish.
Here’s a recipe from Sugar, Sugar, with permission from the publisher.
OATMEAL CARMELITAS RECIPE
Makes about 2 dozen 2-inch square bars
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) butter, at room temperature
- 1½ cups packed light brown sugar
- 2 cups quick-cooking oats
- 1 (14-ounce) bag Kraft soft caramel candies, unwrapped (about 50)
- ½ cup evaporated milk
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans (optional)
Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish (or use nonstick baking spray). Set aside.
In a large bowl, whisk together the flour, baking soda, and salt. Set aside. Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Slowly add the flour mixture and blend until incorporated. Use a wooden spoon or spatula to fold in the oats. The mixture will be crumbly. Transfer half (about 3 cups) of the mixture to the baking dish. Use your fingers to gently press and spread the mixture evenly on the bottom of the baking dish. Bake for 10 minutes to set.
While the first layer is baking, place the caramels and milk in a small saucepan (or see Carpool Crunch). Cook over medium-low heat, stirring constantly, until the caramels are melted. Remove from the heat and let cool slightly.
Remove the crust from the oven. Sprinkle the chocolate chips and pecans (if desired) evenly over the top. Carefully pour the caramel mixture on top of the chocolate chips and nuts, and spread evenly. Sprinkle the remaining crumb mixture over the top. Bake for 15 to 20 minutes, until lightly browned. Remove from the oven and let cool to room temperature. Then refrigerate for at least 2 hours, or until the bars are set. Cut into 2-inch squares.
The product(s) featured in this review was provided free of cost to me for the sole purpose of product testing and review. This review has not been monetarily compensated and is based on the views and opinions of my family and/or self. Please note that the opinions reflected in this post have not been influenced by the sponsor in any way.