Early Spring 2013 Baking Sheet

  • Early Spring 2013 Baking Sheet
  • In stock and ready to ship
  • Online exclusive
  • Free shipping
  • Ships within US only
  • Does not qualify for merchandise discount
  • Breakfast: Porridge
  • Cookies and Bars: Coconut Biscotti, Corn Chip Crackers, Girl Scout Cookies
  • Desserts: Dumplings with Rhubarb Sauce, Maple Corn Bread Pudding
  • Entrees: Chicken and Leek Thatch, Ricotta Gnudi
  • Gluten-Free: Blitz Puff Pastry, Chicken and Leek Thatch, Porridge
  • Pie and Pastry: Cannoli Avanzare, Gluten-Free Blitz Puff Pastry, Lemon Sponge
  • Quickbreads: Lowfat Fruit and Bran Muffins, Pear Bread
  • Sandwiches and Savory Sides: Reuben
  • Yeast Breads: Hard Rolls
  • Bread Machine: Pear Brie Onion Flatbread, Rye
  • More Information Online: Features Wild Mushroom Sauce, KAF Guaranteed Cornbread, Now or Later Pizza Dough on our Early Spring Newsletter page.
  • What you get

    The Baking Sheet written by Susan Reid, Gwen Cook, and Robyn Sargent. Inside you’ll find a wide array of seasonally themed recipes. From sweet to savory, these recipes are a terrific addition to any table.

    More information

    Volume XXIV, No. 2 2013

    Color, 8˝ by 11 format, 24 pages

    Comes three-hole punched for easy archiving.