Bake from Scratch, Vol. 3 – Brian Hart Hoffman
Bake from Scratch is available in the magazine aisle of my local grocery store along with 100-plus other publications. One day, somehow, I just simply noticed it. When I did, I asked myself, “How on earth could I have missed this?” The beautiful cover invited me to snatch it up and from the minute I opened it, I was hooked. The stunningly beautiful pictures amazed me – honestly, there’s NOTHING else like it. Since then, it has always been on my radar (sometimes you can even pick it up for a discount at Costco). I haven’t researched its timeliness but based on what I’ve seen, it likely comes out 4-6 times a year. I have purchased many issues throughout the years — the Birthday Cake issue is my ALL TIME favorite.
If you haven’t already heard, I’ve been presented with an invitation I couldn’t refuse — to experience something I have yet to do — teach Cookbook Club cooking classes at my local GR Williams-Sonoma Store in Woodland Mall. I was so excited to give it a try but when I found out that my very first cookbook class was Bake from Scratch – Volume 3, I was thrilled!
I knew I could easily talk about this cookbook because I had been enjoying Bake From Scratch issues for years. And I knew it was full of amazing dishes, with step-by-step instructions, and recipes that would appeal to any cook. All I’m saying is you’d better make space for this baby in your own kitchen because it is FULL of 600 amazing recipes and beautiful photos to go along with them. Who needs the magazine when you can have the whole book? You can bake from it or simply enjoy looking through the photos to relax after a tough day. Either way, it’s sure to bring you much joy.
This book is FULL of amazing recipes. The star of my Cookbook Club cooking class was the Gruyere Prosciutto Scones. This is the very FIRST SAVORY scone I have EVER made – and I’ve made tons of scones. I love that it is flaky and filled with layers, yet when cooled a bit, you can taste EVERY ingredient: the Gruyere, prosciutto, salt, and pepper. The egg wash with salt and pepper on top adds beautiful texture and color to this dish deepening the tone of flavor.
This is a great brunch or lunch option. You could serve it with a soup or salad for a wonderful meal – but I am thinking a fall harvest salad with apples would lend well with these flavors. This could be the star at your next holiday brunch.
Enjoy this recipe and keep your eye out for Bake from Scratch on the shelves of your local supermarket.
