The recipes begin with Bars ~ brownies (cheesecake, espresso, etc.), almond bars, fruitcake, apricot AND lemon squares and shortbread, followed by Drop cookies with recipes for Anzac biscuits, tuiles, hermits, meringues, plus ricotta, oatmeal, chocolate chip, lace and soft sugar cookies. The Refrigerator cookies offer sables, shortbread, wafers, slices, Linzer, checkerboard and pinwheels, while the Rolled chapter has more shortbread, diamonds, gingerbread people, rugelach , petit beurre and two recipes made with Swiss hazelnuts.
Piped cookies include ladyfingers, spritz, chocolate stars, meringues, rosettes, "tongues" and Bar Mitzvah cookies, while Macaroons offers a variety of options ~ chewy, cherry, spumetti, coconut, French coffee, and hazelnut. In the Molded cookie section, there are peanut butter balls, truffles, crescents, Chinese almond, gingersnaps, love knots, Madelines, Swiss anise and a German cookie titled Speculaas. Of course Biscotti offers several variations ~ almond, hazelnut, pistachio, orange or lemon and Mandelbrot.
The Fried cookies include doughnut holes, Dutch fritters and Zeppole (Italian fritters), while in the Filled & Sandwich chapter there are Sicilian fig cookies, date filled treats from Lebanon, yo yos, and Linzer hearts. Wafers offers pizelles, tuileries (named after the garden in Paris), plus a specialty wafer from Naples.
The Crackers and Savories section has recipes from cream biscuits, cheese matchsticks, slat & pepper sticks, rye crisps, rosemary bread sticks and pretzels, while Fillings, Icing and Glazes offers an wash, marzipan, royal icing, lemon curd, ganache and tempered or untempered chocolate. The last chapter has three decorating projects (including diagrams and cut outs) for a regular gingerbread house, a gingerbread cottage and a holiday cookie tree.
Junior's Dessert Cookbook, published in 2011. Best score of the week!The book is in excellent condition and was only a dollar to boot! So many yummy desserts to choose from, with 75 recipes from the stalwart icon of the New York Style cheesecake. The book begins with a short history of the restaurant which opened in Brooklyn on election day 1950, and has grown to include two other locations ~ Times Square and Grand Central Station.
Cheesecakes are the subject of the first chapter and the recipes include the Original New York Cheesecake, plus a tiramisu Charlotte and a red velvet cheesecake. There are hints and tips next to each recipe as well as variations. The following chapter, Soda Fountain Desserts, offers egg cream, ice cream soda, freezes and floats, shakes, malteds, sundaes and a banana split recipe with an accompanying lip smacking photo. Black & White delves into a marble loaf, cupcakes and black and white cookies (which I bought while visiting NYC because of a Seinfeld episode!), while Layer Cakes & Cupcakes gives us a birthday cake, three berry shortcake, carrot and red velvet cakes, plus peanut butter cupcakes and a lemon loaf.
The Pie Shoppe is filled with recipes for banana cream, Nesselrode, a cherry lattice, tartlets, fresh strawberry cream cheese, apple crumb, Boston creme and a wonderful brownie pecan pie. Save Room for Dessert delivers shortbread, rugelach, brownies, macaroons, bread and rice puddings, cheese blintzes and waffles. The Sugar Free chapter (quickly skimmed!) has a low cal take on cheesecakes (4), muffins, mousse, cake and tarts, while the final chapter - Basics - contains several recipes for crusts and pastry, whipped cream, frosting and ganache.
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