Cooks' Books by Lisa Messinger

"Your Time to Bake: A First Cookbook for the Novice Baker" by Robert L. Blakeslee (Square One, $29.95).

Robert Blakeslee is well beyond beginner status when it comes to serving up cookbooks, like his new guide "Your Time to Bake: A First Cookbook for the Novice Baker." In 2010, his 400-page "Your Time to Cook: A First Cookbook for Newlyweds, Couples & Lovers" was published and filled not only with a virtual encyclopedia of recipes but hundreds of vital tips as well.

Those who want to bake, but don't yet know how will give thanks for his new equally fat tome. From Irish soda bread to Greek honey cake to American apple pie and virtually everything else, the fine arts college professor, illustrator and photographer gives step-by-step instructions (in both text and in incremental photographs).

Directions are concise, numbered and easy to follow. Once again, sidebars and tips abound. If you are making lemon meringue pie, for instance, be aware that fresh lemon juice is best for the filling and to "spread the meringue over the filling while the filling is still hot — otherwise the meringue won't become firm properly."

The pieces you'll find here, though, extend way beyond pie. After chapters explaining the basic techniques, comes recipes for goodies including: frostings, fillings and toppings; brownies, squares and bars; cheesecake; coffeecake; cookies; cakes; quick breads, biscuits and muffins; pastries; holidays; and decorations.

Get ready to become a whiz on adding fondant, piping, curling chocolate and assembling a pastry bag — or using the quick trick of a plastic condiment dispenser.

"Recycled plastic condiment bottles are perfect to use as icing dispensers," Blakeslee writes. "They have ready-made tips and the bottles are made for squeezing. After preparing the icing, spoon it into the bottle, screw on the top and then squeeze away."

His accompanying photo shows the simple addition of adding white frosting eyes and a smile to an oatmeal cookie, making it a happy face. It is something you, too, may just sport after trying some of these fun and simple recipes. Like many of his basics, he also gives easy variations, such as this addition of coconut oatmeal cookies:

 

COCONUT-OATMEAL COOKIES

1 / 2 cup butter (1 stick), softened

1 / 2 cup firmly packed brown sugar

1 / 2 cup granulated sugar

1 teaspoon vanilla extract

1 egg

1 cup all-purpose flour

1 / 2 teaspoon baking soda

1 / 2 teaspoon baking powder

1 / 2 teaspoon salt

1 cup old-fashioned rolled oats

1 cup sweetened shredded coconut

Yields about 3 dozen cookies.

Place butter, brown sugar, granulated sugar and vanilla in a large mixing bowl.

Cream with an electric mixer on low speed for 2 to 3 minutes or until light and fluffy. Add the egg and continue to beat until well-blended.

Combine flour, baking soda, baking powder and salt in a medium bowl. Add this flour mixture to the creamed mixture a half a cup at a time, and stir with a wooden spoon to form a smooth, sticky dough. Add the oats and coconut, and stir until well distributed.

Drop rounded teaspoons of dough onto a greased cookie sheet, leaving at least an inch of space between them.

Bake in a preheated 350 F oven for 10 to 12 minutes, or until light golden brown. Cool for a minute before removing the cookies from the sheet with a spatula. Transfer to a wire rack to finish cooling.

 

FRESH STRAWBERRY COFFEECAKE

2 cups sliced fresh or frozen strawberries

1 / 2 cup granulated sugar

3 tablespoons butter, melted

1 / 2 cup milk

1 egg

1 teaspoon vanilla extract

1 cup cake flour, or all-purpose flour

1 teaspoon baking powder

1 / 4 teaspoon salt

Topping:

1 / 2 cup all-purpose flour

1 / 2 cup granulated sugar

4 tablespoons cold butter (1 / 2 stick), cut into small chunks

1 / 4 cup sliced almonds

Yields about 9 servings.

Slice the strawberries. Place the sugar, butter, milk, egg and vanilla in a large mixing bowl. Beat with an electric mixer, whisk or wooden spoon until smooth and well-blended.

Combine flour, baking powder and salt in a medium mixing bowl. Gradually add this to the liquid mixture and stir just until mixed to form a thick batter. Do not overstir. Set aside.

To prepare the topping: Place the flour and sugar in a medium bowl. Cut the cold butter into the dry ingredients until it resembles a crumbly meal.

Spoon batter into a greased and floured 8-inch square baking pan. Arrange strawberry slices in an even layer on top.

Sprinkle the crumbly flour topping over the strawberries.

Scatter the almonds on top. Bake in a preheated 350 F oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "After-Work Gourmet" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.

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