From talking to you we've learned that you bake for sustenance, celebration, out of kindness and to express your creativity. We love to hear your adventures, and to give you inspiration to try baking new things. Enter The Baking Sheet.BS_Fall_Cover

Producing this newsletter is a great joy for Gwen and me. We like nothing better than researching, inventing, and testing new and old recipes, to be sure they work and taste great.


This week's favorite is an Onion and Bay loaf, gleaned from a new British cookbook, somewhat Americanized, and scheduled to appear in our Winter 2014 issue.Onion and bay loaf Very popular for toast and breakfast.

We're lucky to have this task, and it seems so obvious to us that other people should love these recipes also that it's hard to explain to other people. So I asked my best friend what she likes best about The Baking Sheet. Here's what she said:

"It's unique and can raise anyone's game. Don't tell anyone, but I think baking is the ultimate therapy. I tap into the 'flow', have a task to complete, and something good to eat at the end. No nasty ingredients either! Everybody loves a baker."

The best part of baking, to us, is the connection it gives to other people. Gwen got married a couple of weeks ago, and I was honored to make the wedding cake.


Gwen's groom is Ben Adams, who, by the way, designed this awesome new blog format. Here they are cutting the cake.


I hear wonderful things from readers. Many have told me that recipes from The Baking Sheet have become family staples, which is my idea of the ultimate success. I've also heard that their families fight over the issue when it arrives, choosing which treats their baker must make first.

Perhaps in your house it would be the Sandwich Special from our Autumn issue: Sourdough Biscuits with caramelized onions, blue cheese, and walnuts, cradling a Baked Denver Omelette.


Along with the Sandwich Special, there's a recipe makeover in every issue. I just wrote about that process when I told the story of Doris Knutson's Cream-Filled Coffeecake. All of the recipes we publish have complete nutritional information, including Weight Watchers PointsPlus®.

The current issue also has the recipe I entered in the International Biscuit Festival competition: Caramel Apple Biscuits.


The holiday issue, coming up, has 8 extra pages packed in: our gift to you at a time of year when you can use it the most.

Every year, it's our task to come up with an incentive to encourage bakers everywhere to treat themselves to what The Baking Sheet has to offer. For the last 2 years, we've written, baked, and filmed DVDs for Pie and Cake, explaining in detail how to bake your best in a pretty comprehensive fashion. This year, we tackled Whole Grain Baking, because we get soooo many questions about it.



We based the content of our Whole Grain Baking Essentials on the questions you ask us. You want to use more whole grains, but aren't sure how to start. How do you change your recipes to get the results you want? We go over all of that, as well as providing a hefty selection of recipes for everything from cakes to pie, cookies to side dishes and salads. And bread. Boy, do we have bread! If you'd like to get a feel for the DVD, click here for a preview.


Now that baking season is upon us, things are heating up on the Baker's Hotline. That's Jonathan (who appears in the DVD) in front, and Linda, who is our Baking Sheet customer care guardian angel.

If you've been cooking a lot from your iPad or tablet, we're with you. You can subscribe to The Baking Sheet with a choice of paper issues, electronic ones, or both. We're a little different from most digital magazines. Our current subscribers have access to the whole kit and kaboodle of Baking Sheet recipes dating back to 1990. That's about 10 cookbooks' worth: over 3,500 of them. bakingsheet-backissuesOther magazines charge for back issues. We don't.

Mostly, we just plain want you to join us, so we can bake and share our adventures with each other. If you feel the way we do about baking, paradise is the look on a loved one's face, when they experience their first forkful of something wonderful from your oven.



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Susan Reid
The Author

About Susan Reid

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.

View all posts by Susan Reid