![The Sweeter Side of Amy’s Bread]()
by Suzi | Nov 17, 2008 | Cookbook Reviews, Dessert Digest
While Brian has been the willing recipient of many goodies from Amy’s wonderful new book – country loaf, pecan rolls, challah, sour dough bread semolina bread, the list goes on – I have been the one really baking recipes from her book. Brian and I...
![The Sweeter Side of Amy’s Bread]()
by Suzi | Nov 17, 2008 | Dessert Digest, Recipes
Yield: one 9-inch double-layer cake Equipment: two 9 x 2-inch round cake pans This is the cake recipe we use for our almost famous Amy’s Bread “Pink Cake,” a moist vanilla-flavored butter cake inspired by a recipe from one of our favorite baking colleagues, Carole...
by Suzi | Nov 17, 2008 | Recipes
Yield: enough to fill and finish one 9-inch two-layer cake This is what makes the famous Amy’s Bread Pink...
![The Sweeter Side of Amy’s Bread]()
by Brian | Nov 6, 2008 | Cookbook Reviews, Dessert Digest
Sometimes you just get lucky. I used to work for the government, in one of those agencies with three letter names. On dull, slow days, my colleagues and I would kill time by thinking up new versions of acronyms. We found hilariously new uses for various three and four...
![The Sweeter Side of Amy’s Bread]()
by Brian | Nov 6, 2008 | Dessert Digest, Recipes
1 cup half and half ¾ cup sugar pinch of salt 2 cups heavy cream ¼ tsp vanilla extract 2/3 cup malt powder 6 large egg yolks 2 cups malted milk balls, coarsely chopped Warm the half-and-half, sugar, and salt in a medium saucepan. In a large bowl, whisk together the...
