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Free eBook Robin Hood Baking: Over 250 Recipes from Robin Hood's Baking Festival and Home Baking Cookbooks download

by Robin Hood

Free eBook Robin Hood Baking: Over 250 Recipes from Robin Hood's Baking Festival and Home Baking Cookbooks download ISBN: 0778802574
Author: Robin Hood
Publisher: Robert Rose (September 9, 2010)
Language: English
Category: Cooking, Food and Drinks
Subcategory: Regional and International
Size MP3: 1797 mb
Size FLAC: 1388 mb
Rating: 4.9
Format: mobi lrf lit rtf


Robin Hood Baking book. I loved this book and it's recipes. The binding method is so practical and the hardcover has a shiny surface that makes it easy to clean off any stray cooking splatters

Robin Hood Baking book. The binding method is so practical and the hardcover has a shiny surface that makes it easy to clean off any stray cooking splatters. This is a perfect book for a new baker with little kitchen experience, or for one who is limited in the number of cookbooks he or she can purchase. There are also ample recipes to attract the more experienced baker. Jan 16, 2014 Rachel rated it it was amazing. If you only want 1 cookbook for baking, this is the one.

I didn't realize that Robin Hood has been producing flour for over 100 years. These were eaten before I had a chance to take any pictures. I have been using their recipes and recipe booklets for at least twenty years. Chocolate Almond Macaroon Logs. After making rice pudding for my son, I had a bunch of egg whites left over. ca/ reprinted with permission.

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Robin Hood Baking Festival (1984) Recipe Book. Holiday recipes for baking. 28 Pages including cover, saddle stiched.

Robin Hood Baking Festival (1984) Recipe Book. Shipping: US-Mainland: free (more destinations). Robin Hood Baking Festival (1984) Recipe Book. Other Products from omnibus (View All). April 1939 Sports Afield. The Garlic Cure by James F. Scheer.

Dedicated to helping you bake better, Robin Hood's test kitchens are constantly developing recipes for everything . I didn't realize that Robin Hood has been producing flour for over 100 years.

This outstanding collection of 250 recipes will appeal to both the novice and experienced baker and will inspire you to explore the wonderful world of baking.

Contact Robin Hood Baking Family on Messenger. See actions taken by the people who manage and post content. Food and drinks company. Page created – 24 June 2015.

Home Baking With Robin Hood Flour Cookbook 1980 Color Paperback. Robin Hood No-Sift Christmas Recipes Book Cook Booklet Cookbook Canada.

All the recipes are from the Robin Hood Test Kitchen -- which means that you can depend on the results every time.

Robin Hood is Canada's No. 1 name in flour. Dedicated to helping you bake better, its test kitchen develops recipes for everything from decadent cakes to perfect pies and cookies.

Now available for the first time is a collection of most of the recipes from Robin Hood's bestselling Baking Festival Cookbook and Home Baking. More than 250 recipes will appeal to both the novice and experienced baker and will inspire you to explore the wonderful world of baking. Extensive tips and techniques accompany each recipe, and the Baking Basics section in the introduction covers everything from equipment and ingredients to baking at high altitudes.

Bake everything from sweet and decadent treats to savory sensations. Create mouthwatering homemade treats for everything from cookies and cakes, pies and pastries, bars and squares, to breads and muffins and kid-friendly recipes and ideas.

These delicious and always dependable recipes are suitable for every occasion. An abundance of mouthwatering photographs and extensive tips ensure success every time you bake. This is baking at its best!

User reviews
Arcanefire
I bought 2 copies of this as I knew I had to give one to my niece.
The recipes are very interesting and a lot are different from the ones we usually get here in American cookbooks. One thing usual for Canadians is that the use of maple syrup is a lot more common than here. Also, the English and French roots of their cuisine is more apparent in their desserts.
All in all, this is a great book not only as a reference but because they have a lot of recipes that I have not encountered before.
Maman
My family has been hearing a fair bit of, "I've been baking today, want a taste?" I don't need to ask twice and they are in the kitchen sniffing, and trying to discover what I made. They reacted no differently as I tested many of the recipes in the new Robin Hood Baking cookbook.

I received a copy of this book early in October and spent days paging through it looking at the full colour photos that accompany many of the recipes. Then I started reading the actual recipes. Along with a complete ingredient and measurement list, there are step-by-step instructions, and variation suggestions when appropriate. There is also a 'Tips' section with each recipe. This is where you'll find those helpful hints of when parchment paper is recommended, comments on whether to use salted or unsalted nuts, whether the item freezes well and much more.

It was only after I had stuck about twenty post-it notes on the recipes I wanted to sample that I turned to the front of them book and read the introduction and the sections on: Baking Basics, Baking Equipment, Baking Tips and Techniques , and Making Perfect Cakes.

Bakers will appreciate that this book has a unique 'concealed wire-o hardcover binding', this means that it easily lays flat open on your counter while you are baking.

I didn't realize that Robin Hood has been producing flour for over 100 years. I have been using their recipes and recipe booklets for at least twenty years. After reading the section of pan materials and sizes I bought a new, metal nine inch square pan. I had been using an eight inch glass one; while it worked I often had to adjust cooking times. These sections of the book go beyond telling you what to do or buy, it also includes explanations of why. For example, in the section titled "Achieving Volume" we are told "When butter and sugar are creamed together, the jagged edges of the sugar crystals create bubbles of air in the fat, which contributes to the aeration of the batter." Don't skimp on time spent creaming your butter and sugar.

I tried ten recipes in total from this book and all of them were a success. I tried to stay as close to the ingredient list as possible, though a few times I used unsalted butter, but I'll tell you about that later.

I loved this book and it's recipes. The binding method is so practical and the hardcover has a shiny surface that makes it easy to clean off any stray cooking splatters. This is a perfect book for a new baker with little kitchen experience, or for one who is limited in the number of cookbooks he or she can purchase. There are also ample recipes to attract the more experienced baker. (over 250 recipes)

Buttermilk Biscuits

This is your traditional quick biscuit using buttermilk instead of regular white milk. My friend made these with her three year old daughter while I was putting the finishing touches on our Thanksgiving dinner. They told me that they went together well and that they used a juice cup to cut the biscuits. They were so light and fluffy that they were the first dish empty at dinner that day. Definitely worth purchasing buttermilk. Sorry there is no photo, they were so good they were gone before I grabbed my camera.

Basic Pastry

I used this for the shell for my pumpkin pies. I made the 'double crust' amount. I followed the recommendation of using Cake & Pastry Flour, as I happened to have some, and handled the dough as little as possible. Again, the crust was actually light and flaky. I had made the same pumpkin pies a week earlier using the recipe on the vegetable shortening box and the pastry was kind of tough. This is a much better recipe.

Oat Pancakes with Cinnamon Honey Butter

I made these pancakes as written with the exception that I added a half cup of chopped pecans to the batter. They cooked up light and fluffy. They are more chewy than a full flour pancake, but that made them more filling. That day there were five teenagers for breakfast, so filling food was important. These were eaten before I had a chance to take any pictures.

Chocolate Almond Macaroon Logs

After making rice pudding for my son, I had a bunch of egg whites left over. A quick look in this cookbook found this recipe. I was a bit leery about shaping the 'logs', but as it turned out, it was quite easy. After the batter was mixed, I picked up some in a soup spoon and using a teaspoon I patted it into shape on the spoon before gently pushing it off on to the parchment paper covered pan. These are sticky cookies, so you really do need the parchment paper. Don't skip the chocolate coating. It really does turn these cookies into something special.

The macaroon logs are more a cakey type cookie and not as overly sweet as your traditional macaroon.

Chunky Caramel Nut Squares and Chewy Cherry Bars

I love to make bars. You get the bite size benefit of cookies, yet everything is done in one step, no multiple trips to the oven.

The "Chunky Caramel Nut Squares" were the highlight of all the recipes we tried. The bottom layer is essentially a brown sugar shortbread. The topping is a stove cooked caramel which you then top with your choice of salted nuts. I chose cashews as they are the most decadent, and then added a few soy flavoured whole almonds. This is a simple recipe that you and your family will love. Chose your favourite nut or nut mixture. The recipe is at the bottom of the post.

My daughter specially requested the "Chewy Cherry Bars". She was attracted by the combination of the maraschino cherries, coconut, and the pecans. As I mixed the filling layer, they reminded me of a fancy butter tart. The base is similar to a brown sugar shortbread, though with half the amount of butter. My daughter had made a soft pink frosting and my niece surprised her by adding blue food colouring. Daughter also learned to be more careful when reading the number on the measuring spoon. One tablespoon is not the same as four teaspoons. Oops, too much milk makes runny frosting. They tasted wonderful even though they look a bit eerie.

Both bars benefit from lining the pan with parchment paper. I did for the "Chunky Caramel Nut Squares" and they were so easy to lift out of the pan and slice. I didn't for the "Chewy Cherry Bars" and it was very difficult to try and cut a nice piece.

Cranberry Apricot Almond Squares

I was intrigued that these bars started with dried cranberries and dried apricots; both fruits that I enjoy. But to use them in a bar, that was new to me. While these were re-hydrating, I made the shortbread like crust. This is where my new nine inch square pan came into play. Since it was new I lined it with parchment paper. Great choice. These bars lifted easily out of the pan for slicing.
My family loved these. To me there was something missing. I had used un-salted butter. The recipe didn't call for it, but it was the type I had on hand. It did make a big difference in the taste, though it didn't matter to my family. They were gone within two days.

Best-Ever Banana Muffins

I was skeptical when I spied this recipe. I have been baking ripe banana muffins for years and I thought they were excellent. Well, these were much, much better. The top was crunchy, yet the insides were nice and moist. This is our new, favourite banana muffin recipe. Note, this is a very thick batter. We added a half cup of chopped pecans.

Cheddar, Bacon and Corn Muffins

I had a bunch of Oktoberfest revellers in the house and wanted to feed them a hearty breakfast. What better than a savoury muffin. These were loaded with bacon, creamed corn, and cheddar cheese. The teen aged boys in the house practically inhaled them. They slathered them with butter while I spread on a thick layer of molasses. Yummy.

Pineapple Upside-Down Cake

My niece selected this cake. She said she'd never had a "Pineapple Upside-down cake". Hard to imagine, as I thought that every body's grandmothers made this cake. Guess they don't make it in New Zealand.
Be sure to read the complete instructions where it tells you that you need a 19 ounce can of pineapple rings, not the 14 ounce one that I purchased. A cherry flower in the middle was a perfect substitute.

Niece said it was easy to mix up this cake and it turned out perfectly. All the fruit stayed in place when we turned it out onto the plate. The little bit of leftovers were great at breakfast the next morning.