Release Date: 18th October 2011
Book Source: Taunton & NetGalley
Synopsis: What would life be without dessert? With this book, you’ll never have to find out. Junior’s Restaurants, the landmark chain with four locations on the East Coast, are nationally known for their award-winning cheesecakes. But Junior’s has perfected other confections, too; here, more than 30 full-page, four-color photographs showcase 65 fabulous desserts. Authors Alan Rosen and Beth Allen present scaled-down kitchen-tested recipes so bakers can create their own restaurant-worthy delights. Never-before-published recipes include sundaes, ice cream sodas, pies, black ‘n whites, cheesecakes, layer cakes, and cookies. A chapter on slimmed-down sweets will appeal to calorie-counters. Along with entertaining family tidbits, sidebars on “The Junior’s Way” help bakers achieve great results, making Junior’s best-loved recipes feel right at home in any kitchen.
A wonderful cookbook if you love desserts, which I emphatically do! It was also quite interesting to read the history of Junior Restaurants from humble beginnings to famous cheesecakes and more. Being Australian I wasn't familiar with the Junior's chain but the mention of Dessert was enough to catch my attention ... drool, drool.
Junior's famous range of cheesecakes
Recipes for cheesecakes, pies, tarts, brownies, milkshakes, sundaes, biscuits, cupcakes & cakes, all very well explained for the homebaker and accompanied by beautiful photos. There's a great basic's directory and a troubleshooting section if something hasn't turned out perfectly. Another handy inclusion is the metric equivalents and oven conversions.
Red Velvet 4-layer Cake
I can't wait to try this to-die-for Red Velvet cake converted to cupcakes but for now I wanted to share the recipe for:
The best! Fudge Sauce
1/4 cup (1/2 stick) unsalted butter
1tblsp unsweetened dark cocoa powder (100% cacao)
1/2 cup firmly packed light brown sugar
8 ounces bittersweet chocolate (at least 60% cacao) - chopped
1 cup heavy or whipping cream
Melt butter with brown sugar, cocoa & salt in medium heavy saucepan over medium heat, whisking to combine. Add the chocolate and stir until sugar melted and smooth.
Slowly stir in cream and heat, stirring frequently until the sauce is smooth and thickens. Watch closely, do not let boil.
Remove from heat and stir in vanilla.
Makes approx 2 cups
Makes approx 2 cups
Refrigerate any left over for up to 1 week (as if lol)
To reheat, stir constantly over medium heat.
This was difficult to read as a PDF but it would make a delightful addition to your cookbook library.
Any of my US pals know of Junior's or eaten there?