You know that I love to bake and I can’t turn down a great recipe book. That’s why I was so excited to receive the new book Taste of Home Best Loved Recipes. It came out this week and it has 1,485 recipes! Wow! My copy is really heavy and big (928 pages) because it is chock-full of recipes. Plus, since they are from the #1 food and entertaining magazine (Taste of Home), you know they are good.
I am so impressed with this collection. The hardback cover makes me feel better about lugging it around the kitchen and leaving it open to cook by. Then, it also has a very nice ribbon bookmark attached to it that I can use to save my spot or to mark a recipe for later. I was surprised to see so many different categories of food present in this book. Alphabetized, there’s everything you could want from appetizers to soups. Plus, this book was put together to showcase the best of the best recipes they have. So, each and every recipe is detailed and the end result is tasty. They even include user comments about the recipes throughout the book. Each recipe includes the year it was published, a quote from the submitter, cook and prep time as well as how many it makes. Then, it provides an entire list of ingredients followed by nice and clearly written instructions. How much easier can you get?
Let me share a recipe from the book with you. It’s for Pumpkin Cupcakes. Take a look!
A unique mix of pineapple and pumpkin creates a cupcake with mouthwatering flavor.
– Mary Relyea, Canastota, New York
- ⅔ cup shortening
- 2 eggs
- ¾ cup maple syrup
- ½ cup 2% milk
- 1-½ cups all-purpose flour
- 1-¼ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- 1 cup canned pumpkin
- 1 can (8 ounces) crushed pineapple, drained
- 1 package (8 ounces) cream cheese, softened
- ¼ cup butter, softened
- 1-½ cups confectioners’ sugar
- In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.
- Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
- For frosting, in a small bowl, beat the cream cheese and butter until fluffy. Add confectioners’ sugar; beat until smooth. Frost cupcakes.
Do you see why I love this book so much? There’s something for everyone in it. If you make the cupcakes, let me know how they turn out.
Disclosure: I received a copy of the book. No compensation was received. The opinions expressed are my own.