Holiday 2013 Baking Sheet

  • Holiday 2013 Baking Sheet
#1998 O6OC13 (3)
  • In stock and ready to ship
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  • Does not qualify for merchandise discount
  • Appetizers: Chicken Tartlets, Stuffed Cornbread Aebleskivers
  • Cake: More-Fruit-Than-Cake; Carrot, Orange, and Olive Oil
  • Candy: Almond Brittle w/ Rum Ganache, Butterscotch, Fudge, Date Nut Balls
  • Cookies: Chocolate Malt, Espresso Chocolate-Chip Shortbread, Filled Gingerbread w/ Cream Cheese, Fraya Berg’s Biscotti, Orange Cardamom, Orange Walnut Bars, Pumpkin Biscotti, Vegan Molasses Ginger
  • Gluten-Free: Carrot and Cream Cheese Muffins, Date Nut Balls, Almond Brittle w/ Rum Ganache, Butterscotch Fudge
  • Pastry: Apple Challah Doughnuts
  • Savory Side Dishes: Sweet Potato Biscuit Casserole
  • Quickbreads and Muffins: Carrot and Cream Cheese Muffins (GF), Cranberry Pistachio, Rosemary Cheddar Bread. Steamed Harvest Bread
  • Yeast Breads and Rolls: Amish Dinner Rolls, Apricot-Almond Sweet Bread, Fruitcake Doughnuts, New England Thanksgiving Bread, Potato Flatbread Pizza w/ Mushroom Onion Topping, Prosciutto Party Bread, Swedish Limpa
What you get

The Baking Sheet written by Susan Reid, Gwen Cook, Julie Christopher, 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. 4, 2013

Color, 8 1/2 by 11 format, 32 pages

Comes three-hole punched for easy archiving.