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 The
Baking 9-1-1 Cookbook
By
Sarah Phillips
Fireside Books (Simon and Schuster), Release Date: October 9, 2003
Order
Baking 9-1-1
QUESTION:
Do I really need to let the ingredients warm from the
refrigerator to room temperature before using in a recipe?
ANSWER:
NO!
Old-fashioned recipes were hand-mixed, hence
the need for warmer ingredients so they'd mix faster. Today, we use electric
mixers most of the time and they warm the ingredients. This may sound
blasphemous, but I think the whole room temperature thing is old-fashioned.
I usually use ingredients cold from the refrigerator except for temperature
sensitive ingredients such as chocolate. In the case of creaming butter and
sugar, cold butter will take longer to get to the right consistency before
you can add the sugar, but it will get there." - I counted 60 seconds!...from
Baking 9-1-1, page 14 |
Organized into logical subjects
for easy reference, "Baking 9-1-1 begins with baking basics, equipment, and
techniques before moving on to specific baking categories with detailed
information such as breads and quick breads, cakes, cookies, pies, tarts and
more.
Nearly forty recipes, written to
solve 130 of bakers' most common problems (a cheesecake that will seldom crack;
a chocolate chip cookie that is thick and chewy), provide antidotes to typical
baking problems, and will soon become favorites in a baker's repertoire. A
must-have for every baker, "Baking 9-1-1 takes the mystery and guesswork out of
the kitchen and replaces them with foolproof answers that can't be found
anywhere else.
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What others say about Baking 9-1-1
:
More reviews:
Baking 9-1-1 in the NEWS
"...the art of baking
calls forth a never-ending variety of questions...now comes sweet-talking
Sarah Phillips, professional baker, with all the answers."
- John Mack
Carter, Former President, Hearst Magazine Enterprises and Editor-in-Chief,
Good Housekeeping Magazine
"The go-to guide for
baking emergencies...Keep this one close by your oven."
- Reese Schonfeld, Founding
CEO, TV Food Network
"Baking 9-1-1:
Rescue From Recipe Disasters, by Sarah Phillips (Fireside, $14), is the
answer guide for baking emergencies".
Philadelphia Inquirer, December 11, 2003
Bakers who really
want to know the whys of the baking process can glean valuable 4-1-1 from
"9-1-1." The San Diego
Union-Tribune, November 23, 2003
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List of Recipes:
Baking 9-1-1 Book Recipe
Corrections
NOTE: Information and recipes found in my new book, Baking 9-1-1, WILL NOT
be included in this website
ABOUT MY RECIPES::::I am scrupulous about testing my recipes
--- I develop every recipe, sometimes taking weeks and months and years --
then I have my food scientist,
Carol Lloyd, check it in her lab -- runs tests, make sure it's
balanced so it can be scaled up and down, makes sure it will bake even if
someone makes errors, etc. (that's all I can afford in the process)
Carol uses ingredients found on the West Coast --she's in California -- (I
am on the East Coast) so I also know the recipe works on both coasts
(ingredients, especially flour, varies greatly around the US).....-- in
essence, Carol gives me assurance the recipe is iron clad--this is where I
am different than most--(I think I am unique in this area--I don't know of
any other cookbook author who does this food scientist "blessing" step.)
...Then my recipe is tested by bakers in different parts of the country to
see if it bakes everywhere...I also bake the recipe at home and get my
kids and their friend's opinions.....(kids are important to me because
they say yes or yuk--no embellishment!!).
Then, the recipe goes to a book or whatever. If the recipe isn't right, I
toss it or redo it. All of these recipe testing steps take a long
time.....Then, I can sleep at night knowing it will work....I hope it
shows....
My new
favorite! Fun, well-written & the recipes WORK.
Cookbook
Collector
| I highly recommend the
Baking 911 book. I've tried the white sandwich bread, whole wheat
bread, chocolate chip cookies, oatmeal cookies, chocolate chip
cookie bars, the sugar cookie recipe, the buttercake, as well as the
apple pie recipe. They ALL turned out great (quite a good sign of a
good book for a novice baker like myself!)
Jenna, 3-08-04,
Ask Sarah
|
| I have been so
enthusiastic about Sarah's Baking 9-1-1 Book...her recipes
are really fail proof...there are lots of nuggets of wisdom to help
avoid typical pitfalls (the recipes aren't just a list of
ingredients like some that you find) and the procedures are
explained in context (for example, it won't simply say "fold in the
flour mixture" but it'll explain some of the chemistry of baking in
an accessible, not academic or intimidating, way).
Also, when you are trying the
recipes you can always come to (the
Ask Sarah) message
board and ask (her) questions. I highly recommend it! As you'll see
from some of the dialogue on the board, even people who are
professional wedding cake-makers...come here with some of the most
basic questions.
Honestly before I bought the book
and discovered this message board, I considered myself a better cook
because I am a bit klutzy and careless with recipes. I have a lot of
cookbooks and have always avoided the baked goods sections because I
was scared off. But I've been learning that it's ok to make mistakes
and that baking really can be for everyone!
Beth, Ask Sarah,
3-17-04
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CAKES:
 |
Ultimate
Buttercake - especially light and tender; all the steps are outlined on
how to make a successful buttercake. |
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The Ultimate Buttercake is a huge
hit with everyone! I've taken it to five meetings ... and all of them
loved it and ALL of them want at least one tier of it! I haven't found
a filling it doesn't go with either! I love that it uses regular old
(all-purpose) flour! What a money save that is for me. I have added
raspberries, strawberries and nuts to it...no sinking cakes, no
sinking fruit! Hurrah!!!!! From KelleyinColorado, Wedding Cake
Designer, 2-5-04,
Ask Sarah
(A) fantastic yellow cake recipe is the
Ultimate Buttercake found in Sarah's Baking 911... As I
mentioned, I tried about 20 yellow/butter cake recipes and Sarah's was
my absolute favorite. From Valchemist, 3-8-04,
Ask Sarah |
"Yes
I have tried the buttercake. I love it." Rachel, 11-25-03,
Ask Sarah
|
7-Minute
Vanilla Bean Icing |
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Priscilla's
Orange Sponge Cake |
"The Boston Cream Pie (using your
mom's sponge cake recipe from the Baking 9-1-1 book) was a huge hit."
Jocelyn, 2-02-04,
Ask Sarah
|
Almond
Bundt Cake - has a delicate almond fragrance |
The (Almond Bundt)
Cake was sooo good! I normally am not a big fan of almond cake
because it's an overwhelming flavor- but THIS CAKE RULES! It's just
soft and buttery with a hing of almond. I like that it only uses 1/4
tsp of almond extract.
I just make a 9 x 13 and ended up hacking off a big piece for
myself. Didn't even need icing
I'm stuffed! Thanks again Sarah!!!!
Kelley, 2-28-04, Ask Sarah |
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Red Velvet
Layer Cake with Cream Cheese Icing - moist as made with buttermilk |
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Hi Sarah: I
finally made the Red Velvet Cake Recipe in your baking 911
book--Ohhh excellent! Very moist and definitely what I wanted. I
tried other recipes, however, they were dry. You have done it! I'm
selfish, how could you have let this recipe out...My husband thought
it was great, he could really taste the chocolate and that he loved.
Thanks Rachel, 12-16-03,
Ask
Sarah |
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Orange
Honey Frosted Layer Cake - use honey to flavor |
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Citrus
Angel Food Cake - how to whip egg whites to their fullest |
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Whipped
Cream |
CHEESECAKES:
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No Crack
New York Dense and Creamy Cheesecake - the way a cheesecake should be |
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Dulce de
Leche (Caramel) Swirl Cheesecake - a show stopper; this has become my
family's special occasion cheesecake |
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Chocolate
Peanut Butter Cup Cheesecake - light and airy from beaten egg whites |
COOKIES AND
BARS:
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Sarah's
Thick with a Chew Chocolate Chip Cookies (No more flat chocolate chip
cookies!) |
After cooling, my
brother tried (the cookies) and he said (they were) delicious... he ate
all 5 cookies!! (I only baked 10 LOL)...He seldom compliments what I bake,
so that is a very good sign) (They were) still chewy after all...
Ask Sarah
"...about
your choco-chip recipe. I baked it today and loved it." Mel, 11-25-03,
Ask Sarah
|
The San Diego
Union-Tribune, November 23, 2003, Sunday
Lured by a promise to
teach me how to make the perfect chocolate chip cookie, I snapped up
this book by Sarah Phillips, whose pastry pedigree includes founding
www.baking911.com. I figured she could teach me a trick or two.
And she did. I followed
her formula for the aforementioned cookies, and they turned out
bumpy and moist, not thin and flaccid like my chips have a tendency
to do.
...Bakers who really want to know
the whys of the baking process can glean valuable 4-1-1 from
"9-1-1." |
|
Ask
Sarah
QUESTION: How can I avoid flat
cookies? From: Marie, 12/17/03
ANSWER:
Have a look in Sarah's new book: Baking 9-1-1. She has an awesome
recipe for thick and chewy chocolate chip cookies.
From: Jenna, 12/18/03 |
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Crispy
Sugar Cookies - buttery |
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Orange
Mocha Biscotti |
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Jumbo
Oatmeal Raisin Cookies - crispy outside with chewy inside |
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CHICAGO (IL)
TRIBUNE/
Knight-Ridder/Tribune Syndicated, 2-2-04
- (scroll to
food)
"Baking 9-1-1" (Fireside, $14)
offers how-to's for hundreds of cooking techniques and conundrums
(from breads and spongecakes to emergency substitutions and culinary
rescue missions). Author Sarah Phillips offers dozens of recipes,
including one for fantastic oatmeal-raisin cookies.
(cdm) 2004
|
A cookie worth making,
Chicago Tribune
Published April 21, 2004
If sweet and chewy translates to cookie bliss, the
Jumbo Oatmeal Raisin Cookies from "Baking 9-1-1" (Fireside, $14) are a
perfect treat.
The high oven
temperature causes the cookies to puff and set on the outside before
the inside sets completely, making a thicker cookie, writes author
Sarah Phillips, who also advises not to overbake these treats.
When we made them in the test kitchen,
tasters marveled at the crispy exterior that yielded to a soft and
flavorful interior. |
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Double
Chocolate Fudge Brownie Bars - fudgy |
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Chocolate
Brownie-Cake Bars - very chocolatey
Reader Review |
| I just had like 8
pieces of (Sarah's) double chocolate fudge brownies that my
wife made yesterday. Only we left the nuts out and put chocolate
chips inside and on top. YUUUUUUUUUUUUM. Have you tried that recipe
yet? It's delicious.
From Robert, 2-27-04, Ask Sarah |
|
Chewy
Chocolate Chip Cookie Bars - gooey and chewy; my kids' absolute favorite
and easy to make in one pan |
| The Chocolate Chip
(Cookie) Bars ... were also very, very popular. We had made a
double batch last weekend and froze them. Except for the few that my
kids ate during the week, we had almost all of them to serve at the
party. They disappeared fast. In fact, two of my husband's
colleagues said they were among the best desserts that I served.
Considering the other desserts I made (truffles, Coconut Chocolate
macaroons, Chocolate Amaretto cheesecake, Ginger Pecan Cake, lemon
squares, spiral cookies and raspberry hazelnut butter cookies), this
was pretty great praise.
Jocelyn, 2-02-04,
Ask
Sarah |
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Florida
Lime Pie Bars with a Coconut-Graham Cracker Crust |
PASTRY AND
PIES:
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Pear
Baklava - a great combination of pears, honey and walnuts; uses store
bought phyllo dough |
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All-Purpose
Pie Dough - shrinks less, tender and flaky |
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Mixed-up
Apple Pie - a nice mix of apples |
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 |
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Mixed-up Apple
Pie Recipe: Notice the flaky crust
and the layering of the apples inside. You can see the apple slices
and they aren't mushy. But, the pie filling is still nice and moist.
The crust is fully baked through on the bottom. The recipe
includes all the techniques on how to achieve this. |
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Blueberry
Crumble Pie - how to get a blueberry rich filling to set |
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Raspberry
Tart with a Cornmeal Crust - how to work with cornstarch |
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No Weep
Lemon Meringue Pie - a much improved classic |
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Black and
White Chocolate Mousse Tart - made with chocolate chips |
CHOCOLATE:
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Chocolate
Ganache Fudge Sauce - rich and smooth; not grainy |
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Chocolate
Frosted Fudge Layer Cake - dense and fudgy |
YEAST
BREADS:
| "By
the way, a compliment about your book, the first time I read the
chapter about yeast breads, I can't believe how detailed it was
written. It really shows that you thought of all kinds of
readers/bakers, both beginners and advance. Thank you so much for
being very helpful and giving." Mel,
11-22-03,
Ask Sarah
|
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Classic White Sandwich
Bread - slices beautifully. Use it as a base recipe to make a lot of
recipes from! |
| I made the white
bread and it was great!! It was wonderful fresh from the oven...
we had it with stew for tonight's dinner.
Jenna, 2-05-04,
Ask Sarah
Response from Sarah (Phillips): WOW, Jenna! For a first
time bread baker, I am so proud of you!!
2-05-04,
Ask Sarah
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Whole Grain
Wheat Bread - made with a one hour sponge starter; lots of flavor and
moist |
QUICK
BREADS:
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Applesauce,
Pumpkin, etc Cake Squares - moist and flavorful; lots of variations |
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Banana Cake
- moist |
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Chocolate
Muffin Tops - fudgy |
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Just Right
Cornbread or Muffins - nice and moist |
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Cinnamon Raisin Bran Muffins
- bakes with a nice top dome |
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Lemon
Blueberry Cake Muffins - no more sinking blueberries; bakes with a nice
top dome |
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Old-Fashioned Buttermilk Biscuits - these rise high and are flaky |
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Flaky Red Tart
Cherry Scones |
"
I made the Flaky Cherry Scones the
other day and they were gone in a flash! It's my favorite recipe now. :)"
Katherine 12/09/03,
Ask Sarah
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Whole Grain
Waffles
Reader Review |
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Rise and
Shine Pancakes - perfect for breakfast; buttermilk variation |
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ANSWERS TO THE
TOP 3 MOST FREQUENTLY ASKED BAKING QUESTIONS
 QUESTION:
Is the apple pie American in origin?
Answer: Believe it or not --
NO! The origin of most customs and foods in America can be traced to Europe.
The same is true of American Apple Pie.
In my new book, I'll show
you how to perfect your pie making skills with my chapter on pies with a
special Mixed-up Apple Pie Recipe!
I also have n ew
information on a single, commonly found ingredient that will help reduce pie
crust shrinkage, help with browning and add flavor, included in my
All-purpose Pie Dough Recipe.
Plus, find recipes for a
Blueberry Crumble Pie, a Raspberry Tart with a Cornmeal Crust, a Luscious
Lemon Meringue Pie and a Black and White Chocolate Mousse Tart. |
 QUESTION
1.
Why do my chocolate chip cookies turn
out flat when the corresponding picture for the recipe in the magazine article
promises thick and chewy ones?
I followed the recipe to the "t" including
the baking trick printed in the article of chilling the dough to stop cookie
spread, but I still got a flat cookie or a puffy one that had no taste. Where
did I go wrong?
Sarah Says:
You did nothing wrong -- it's really because the recipe in the magazine was not
formulated to give you a thick cookie. Finally! I developed the
Sarah's Thick with a Chew Chocolate Chip Cookie Recipe
-- cookies turn out the way you want them with commonly used ingredients! No
tricks or extra baking steps necessary. The dough can be warm and the cookie
will still bake into a thick with a slight chew chocolate chip cookie!! If you
like chewy and gooey, I also developed the ultimate
Chewy Chocolate Chip Cookie Bar Recipe!
 QUESTION
2.
Why do my cheesecakes crack?
The picture in the
cookbook shows a perfect one.
I feel like a failure. I am about to swear off baking
forever. How come my mother can bake a perfect cheesecake and I can't?
Sarah Says:
Cheesecakes today are leaner than when your mother baked
them making them more susceptible to cracking. I
figured out what makes a cheesecake crack and developed two recipes accordingly:
No Crack New York Dense and Creamy Cheesecake
and the
Luscious Dulce de Leche (Caramel) Swirl Cheesecake. I also give you
tips on baking methods, which help, but it's the recipe which dictates whether
or not the cheesecake is susceptible to cracking.
 QUESTION
3.
Why does Lemon
Meringue Pie have water in the bottom of the pie pan after it sits for awhile?
Sarah Says:
Lemon Meringue Pies are meant to be eaten in
one day otherwise when stored, sometimes for an hour or two, they weep water
which you see in the bottom of the pie pan as water. There is a way to bake them
with all-natural ingredients so they last longer. It's all in the recipe. Try my
No Weep Lemon Meringue Pie Recipe.
Order
Baking 9-1-1
Information
copyright Sarah Phillips, 2003
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Rolls
made from Classic White Sandwich Bread Recipe using the "
