Makes: 1 9-inch tartServes: 8 to 10Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 A classic French bistro dessert, this silky tart is tasty on it’s own or served with fresh berries, orange segments, a fruit sauce or a...
Makes: about 40 cookiesIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 These whipped shortbread cookies absolutely melt on the tip of your tongue.NOTES: Cool the cookies on the trays before storing in an airtight container. The...
Makes: 30 cookiesPrep Time: 30 minutesCook Time: 20 minutesIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 Soft and spiced, these pumpkin cookies will get snapped up in a hurry. It’s hard to eat just one! To create a pumpkin...
Makes: one 9-inch pieServes: 8Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 I find that a whole wheat pie dough makes for a crust that browns nicely and stays crispy under the pumpkin filling, and the subtly nutty taste really...
Makes: one 9-inch (23 cm) tartServes: 6 to 8Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 Ingredients 1 recipe Pate Sablée, chilled 1 cup (250 mL) 2% milk 1 tsp (5 mL) vanilla extract or vanilla bean paste 1 tsp (5 mL) finely...
Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 Opera torte is a classic torte created in Paris, made of thin layers of sponge cake with a coffee buttercream and chocolate ganache. Traditionally it is cut into rectangle portions...
Makes: about 12 mushroomsIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 Go traditional and decorate your Yule log with meringue mushrooms - too cute! These cute meringue garnishes are a classic garnish to a yule log, but can also...
Makes: 6 individual dessertsIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 A dessert such as this can be made a full day ahead and assembled right before serving. Meringue nests make a lovely shell to hold whatever fruit are in...
Makes: One 6-cup (1.5 L) Bundt cake OR one 9x5" (1.5 L) loaf panIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 IngredientsCake: 1 cup (250 mL) unsalted butter (at room temperature) 1 cup (250 mL) sugar 1 tbsp (15 mL) finely grated...
Makes: 1x 9-inch (23 cm) pieServes: 8 to 10Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 There’s something so friendly and welcoming about lemon meringue pie, especially as a springtime dessert. Perhaps the yellow and white...
Makes: 1x 9-inch (23 cm) cheesecakeServes: 16-20OR, Cut al proportions in half to make 1 8-inch (20 cm) cheesecakeServes 8-12Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 This decadent cheesecake is a melding of the tartness of...
Makes: 12 bunsPrep Time: 30 minutes, plus risingCook Time: 30 minutesIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 What sets these hot cross buns apart is the hot glaze that gets poured over the buns right when they come out of...