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The Magnolia Bakery Cookbook: Old Fashioned Recipes From New Yorks Sweetest Bakery

The Magnolia Bakery Cookbook: Old Fashioned Recipes From New Yorks Sweetest Bakery

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The Magnolia Bakery Cookbook: Old Fashioned Recipes From New Yorks Sweetest Bakery

4.5/5 (10 Bewertungen)
197 Seiten
1 Stunde
Dec 1, 2009


As Time Out New York says: “The secret to Magnolia's success is simple: Nobody knows how to bake like this anymore.” Magnolia’s owners Jennifer Appel and Allysa Torey know how, and in The Magnolia Bakery Cookbook they share their most mouth-watering recipes.

On the corner of Bleecker and Eleventh Streets in the heart of Greenwich Village sits the Magnolia Bakery. This unassuming shop, where the smells of home-style baking weaken even the strongest will, has attracted a clientele that ranges from kids on their way home from school to celebrity glitterati. Cupcakes swirled with pastel frosting crowd the counter, and cakestands display Lemon Vanilla Bundt Cake, Apple Walnut Cake with Caramel Cream Cheese Icing, and Coconut Layer Cake, swathed in fluffy white frosting and covered in drifts of coconut. As Time Out New York says: “The secret to Magnolia's success is simple: Nobody knows how to bake like this anymore.”

Magnolia's owners Jennifer Appel and Allysa Torey know how, and in The Magnolia Bakery Cookbook they share their most mouth-watering recipes, from sweet breakfast treats like Dried-Cherry Crumb Buns to classic Iced Molasses Cookies, from decadently rich Caramel Pecan Brownies and Raspberry Marzipan Cheesecake to refreshing Lemon Icebox Pie. Their easy-to-follow recipes and invaluable baking hints mean that even the inexperienced baker will be able to frost the perfect layer cake, turn out the flakiest pie crust, and whip up the creamiest cheesecake. Illustrated with eight pages of glorious color photographs, The Magnolia Bakery Cookbook will inspire you to turn on the oven and create sweet memories for your family and friends.
Dec 1, 2009

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Top Zitate

  • Preheat oven to 350 degrees.In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth.

  • Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.


The Magnolia Bakery Cookbook - Jennifer Appel





Muffins, Buns, and Quick Breads

Corn Muffins • Oatmeal Muffins • Blueberry Muffins • Dried-Cherry Crumb Buns • Glazed Breakfast Buns • Sour Cream Breakfast Buns • Apple Pecan Quick Bread • Cranberry Orange Bread • Poppy Seed Bread • Chocolate Chip Peanut Banana Loaf


Chocolate Chip Cookies • Chocolate-Covered Log Cookies • Chocolate Drop Cookies with Heath Bars, Vanilla Chips, and Pecans • Iced Molasses Cookies • Peanut Butter Cookies • Peanut Butter Cup Cookies • Oatmeal Raisin Almond Cookies • Almond Crescent Cookies • Orange Vanilla Chip Cookies • White Chocolate Coconut Macadamia Cookies

Squares and Bars

Lemon Bars • Strawberry Oat Bars • Raspberry Crumb Squares • Vanilla Pecan Brownies • Chocolate Brownies with Cream Cheese Icing • Fudge Brownies with White Chocolate, Toffee, and Pecans • Butterscotch Cream Cheese Swirl Brownies • Caramel Pecan Brownies • Peanut Butter Heath Bar Blondies • Peanut Butter Fudge Brownies • Magic Cookie Bars

Layer Cakes

Old-Fashioned White Cake • Traditional Vanilla Birthday Cake • Lemon Layer Cake • Coconut Layer Cake • Hummingbird Cake • Maple Walnut Layer Cake with Fluffy Maple Frosting • Apple Walnut Cake with Caramel Cream Cheese Icing • Chocolate Buttermilk Layer Cake • Devil’s Food Cake • German Chocolate Cake

Other Cakes

Lemon Vanilla Bundt Cake • Chocolate Amaretto Bundt Cake • Chocolate Sour Cream Cake with Chocolate Chips • Poppy Seed Coffee Cake • Dump Cake • Pear Pecan Cake • Aunt Daisy’s Fresh Fruit Torte

Icings, Fillings, and Frostings

Traditional Vanilla Buttercream • Chocolate Buttercream • Lemon Buttercream • Seven-Minute Icing • Cream Cheese Icing • Chocolate Glaze • Basic Creamy Custard Filling • Butterscotch Filling • Lemon Curd Filling • Caramel


Crumb-Topped Cheesecake • Caramel Pecan Cheesecake • Heath Bar Almond Crunch Cheesecake • Chocolate Almond Cheesecake • Chocolate Swirl Cheesecake • White Chocolate Hazelnut Cheesecake • Mocha Rum Cheesecake • Raspberry Marzipan Cheesecake

Pies and a Cobbler

Apple Crumb Pie • Blueberry Crumb Pie • Lime Pie with Gingersnap Crust • Pecan Pie • Sweet Potato Pie • Cheese Pie • Chocolate Pudding Pie • Nectarine Cobbler

Icebox Desserts

Lemon Icebox Pie • Peanut Butter Icebox Pie • Chocolate Wafer Icebox Cake • Chocolate Pudding Trifle • Cream Cheese Chocolate Pudding Squares




WE WOULD LIKE to thank Carla Glasser, for creating this opportunity; our wonderful editor, Sydny Miner, for her support and insightful comments (and her love of coconut cake!); and the terrific staff at Simon & Schuster who helped put this project together.

WE WOULD ALSO like to thank our families and friends, for their endless support; our bakers, past and present, for their creative input; as well as our enthusiastic testers. Allysa would particularly like to thank the Aranow family, for her childhood baking inspiration. But mostly we would like to acknowledge and thank our wonderful customers, whose sighs of delight make all the hard work and long hours worthwhile.


In an age of microwave, quick-and-easy, freeze and defrost, the Magnolia Bakery takes us back to a time when we simply did everything the old-fashioned way: using the best and freshest ingredients, mixing them with lots of love, and taking the time to produce delicious homemade treats. Customers often request to lick the bowl as we prepare our desserts in our open-kitchen format. Some call and ask which muffins have just come out of the oven and are still warm.

As two women passionate for the culinary and homemaking arts, we opened the Magnolia Bakery in 1996. Allysa and I wanted to express our desires and creativity through a business that emphasizes a slow-paced, wholesome way of life reminiscent of 1950s America.

The Magnolia Bakery came into being over a brunch conversation during which we expressed for the umpteenth time our mutual frustration with our jobs and lifestyles. We finally decided that something would be done about it and opened up a wholesale baking business in early 1996. We soon received very positive feedback from our customers. When a retail space became available in our favorite neighborhood, the western part of New York City’s Greenwich Village, we grabbed the opportunity. The West Village seemed ideal. It is low-key and family oriented, a place where we can do what we love where we love it. Over the course of two months and with the help of an adept construction crew, we transformed an empty shell into a warm, cozy kitchen that feels just like Mom’s. We scoured the flea markets and vintage stores to buy just the right furniture, decorations, and lighting fixtures to create an inviting atmosphere. Most people who walk in say they feel as if they have gone back in time to Mom’s or Grandma’s kitchen, with butter, fresh eggs, and other natural ingredients in abundance, just lying about and waiting to go into the mixers.

In the three years we have been in business, our popularity has grown tremendously. With only word of mouth for advertising, people from all over Manhattan, the outer boroughs, the suburbs, and even as far away as Iowa order our desserts. There is usually a long line out the door at night and on the weekends, as people buzz around our store like bees in a hive, scooping up the last of our sweet creations. Many people in the arts are drawn to the Village and the Magnolia Bakery. Actors, supermodels, musicians, and other celebrities often hang out at the bakery, making it one of the hottest spots on Bleecker Street. But famous or not, all our customers feel a welcome sense of being home at Magnolia.

While the business itself is fast paced and hectic at times, our original aim and values remain the same—natural, fresh ingredients, carefully crafted with goodness and love. In a world filled with stress, deadlines, and overwhelming demands, it is comforting to hear customers come in and sigh, Gosh, you make me so happy!


This section provides some suggestions to help you attain success as a home baker. While we have to produce large quantities of desserts at Magnolia, we still stick to the philosophy of home baking and follow certain rules to make sure our product is tasty and of high quality every time.

Layer Cakes

AT THE BAKERY, customers constantly ask us how we produce such tender, delicious layer cakes. Besides using the best and freshest ingredients, we adhere to a set procedure every time. By following our directions, you should be able to produce an equally luscious cake every time you bake.

We find it essential to be orderly. Follow proper procedure, measure accurately, mix carefully, use pans of the correct size, bake your cake at the proper temperature, and cool it properly. While this may seem self-evident, don’t take these instructions for granted.

Before starting, always read through the recipe from beginning to end to ensure that you understand it thoroughly. Additionally, assemble all of

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    LOVE, LOVE AND LOVE this book! Full of wonderful recipes and beautiful colors, I could almost tasted each recipe as it is so well written. Two women with a passion for cakes and cupcakes in the middle of New-York, bravo!