Midwest Made: Big, Bold Baking in the Heartland
I'm buying a copy of this one. I checked it out at the library but now, I have to buy a copy as I really like it. It's a big, heavy cookbook filled with sweets for very occasion. There is a lot of comments written by Shauna inside this cookbook which is interesting to read and makes the recipes personal. Yet, this also throws off some of the recipes formatting if you like your recipes to be all on one page or if you like your recipes to begin at the top of the page.
I liked all the different recipes inside this book and all the different tips and suggestions that Shauna offered. Of course, some of the recipes are some I have used in the past but some new and some are recipes that I have made in the past but Shauna took and added to. Now, I like an apple pie but I would like to try a Double-Crusted Apple Pie just to say that I tried one, and the Real Deal St. Louis Gooey Butter Cake sounded real tasty, because butter cake is super good. Now, I would love to make the Donut Loaf, the Caramel Apple Apple Cake, the Scotch-a-Roos (yes! I love these) Buckeye Bars, Raspberry Poke Cake, and Pumpkin Meringue Pie just to name a few of the recipes that caught my eye.
Not every recipe inside this book has an picture but those that do, look delicious. I do wish that some of the recipes were labeled as that would help decipher one dish from another. Each recipe has some personal information about the recipe from Shauna. The recipe states how many the recipe will serve, the ingredients in cups and in grams and detailed steps on how to prepare the recipe. Some recipes have hints or shortcuts to them. I liked that the recipes contain normal every day ingredients and like flour, brown sugar, unsalted butter, fine sea salt, bittersweet chocolate, cream cheese, and cabbage. You might need to find some nuts, coconut milk, white chocolate, or almond extract but it all depends on the recipe.
With 318 pages, an index, a table of contents, an introduction, and 11 chapters to choose from, there has to be something inside this Midwest cookbook to put you in the kitchen.
