5 comments about Allergy-Free Desserts: Gluten-free, Dairy-free, Egg-free,Soy-free and Nut-free Delights.

1. This book has the most beautiful photography and I was so excited to get it in the mail! I have recently started to avoid beans so i just substituted a commercial all-purpose rice-based blend with good results! Thrilled with my purchase!



2. Move over BabyCakes, a real gluten free cookbook where the items actually come out cooked. I've made several items and they have all come out like pictures and taste great.



3. As a mother of children with food allergies, I really appreciated the author's passion for safe treats, as it is a relief to have a resource for birthday parties and classroom events. I have tried a few of the recipes, and my family has been very pleased. They are easy to follow, and I love all of the kitchen tips and explanations of the ingredients. Happy that I added this book to my cookbook library.



4. My grandson has so many food allergies it is sometimes hard to fix him a varity of things to eat. This book had some really great recipies.



5. In case you haven't figured it out yet, the prior review about how awful everything tastes is due to the bean flours. Bean flour mix works pretty much like wheat flour which is why these new cookbook authors are taking the easy way out; i.e. "Babycakes, NYC" and "The Flying Apron."
   Lots and lots of GF folks can't process legumes anymore than they can gluten. It's simply too close a match digestively. So, kudos for the initiative; I just wish the author had done more research because I almost bought this book. Buyer beware, as always.

5 comments about The Cake Mix Doctor.

1. My parents got this for me as a teenager, and I still use it years later. It really is a must-have for anyone who likes to bake. Since you're mostly working with pre-mixed cakes, there's no intimidating guesswork or mistakes. It's also great for bakers on a budget.



2. Great book which I am sure I will use during the Holidays each year. Book was received in excellent condition and fast. I am very pleased with everything. I have never been disapointed with an Amazon order.



3. This book was in great condition, I received in plenty of time. Thank you so much.



4. Have used several recipes and taken some cakes to work, now everyone thinks I am a great baker. Even though I told them the recipe is a cake mix, no one believes me.



5. I have been baking cakes for 50+ years and have never found a cookbook for cakes to equal The Cake Mix Doctor! I have never (so far) had one to fail or not be great in flavor, etc. Highly recommend to beginners and experienced bakers too!

No comments about 1001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back.

5 comments about BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery.

1. I'd pretty much given up on GF baking. It was all just too high calorie and low fiber. However, this cookbook looked interesting (although my first thought--gf, vegan and sugar-free--that can't be any good!) I've made the pumpkin muffins (caved in but still delicious. I don't think I cooked them long enough) and cornbread (I've tried numerous recipe for this, but this was VERY MOIST). My husband (non-celiac) liked them both despite the fact they were sugar-free and vegan. I was happy to try baking with agave nectar, rice milk and garbanzo flour. Despite being a dessert cookbook, there is a lot of fiber in here. It's inspired me to attempt baking with some of the "newer" GF flours. Thanks for making GF baking fun again!
   
   (NOTE:
   She is honest about the spelt recipes not being gluten-free.
   I also learn that rice milk is now GF--more new info every day!
   I also tried substituting canola oil for coconut oil in one recipe per her suggested alternatives. It still worked.
   These flours are expensive, but you can make several recipes with just the BRM Flour mix. I had many of the others at home already.)



2. Disappointing. Expensive ingredients had to be thrown away because they just didn't taste good. And I am a gluten-free baker. This is not my first time (or 1000th time) baking with alternate flours and ingredients, but how many recipes do I need to try before I find one that works? I have 6 failures now, and feel that's enough.
   
   I'm more mad at Gwyneth Paltrow, who spoke so highly of Erin McKenna and her sexy cupcakes. I should have known that Gwyneth would never make cupcakes, even vegan gluten-free ones, because there's no way any home cook could make these dry tasteless cakes palatable, no matter how much frosting you put on.
   
   Cooking times are off, poor descriptions, I'm really upset. I also hard it find to believe that anyone would pay for "frosting shots" based on this recipe. I feel scammed. Not angry, just sad.



3. This art and science of gluten-free baking is imperfect at best. Many cookbooks make it to market w/o the recipes being properly tested, instead equivalents figured on paper to make it easier on the home baker or cook. Sometimes these don't translate. Also, each baker or chef seems to have their one or two notes, be it coconut flour, sorghum, stevia, coco oil, or what you have, that they play and riff off of. So ultimately, we take what we like, and what works, and leave the rest. An interesting and important element in the G-free conversation.
   Check out also, The Gluten-free Guide to Vegetarian Recipes,
   though limited baking section (mostly is real gluten-free food), recipes work, no premade flour mixes or dried soy milk powder esoteria.



4. I bought this book for a friend of mine's birthday. She's a vegan and has a passion for baking, so I thought it would be a good fit. But, as I left the store and was flipping through the pages, I suddenly got pangs of jealousy and even contemplated keeping the book for myself! But, I refrained, getting my own copy so my friend could enjoy more than a set of oven mitts for her birthday.
   
   As someone with a sensitive stomach, this book was a long time coming for me. There's recipe after recipe for sweet and savory treats that I can actually eat without feeling like my body is trying to turn itself inside out. I love all the little stories behind each recipe and I'm a sucker for celebrity blurbs in cookbooks. Especially if it's Natalie Portman.



5. You must be kidding me. I'm real glad Erin McKenna has a clueless media machine behind her because she's made lots of money, apparently by baking for people with a few, specific allergies. "Mostly Gluten Free?" c'mon. Oh and by the way if you've had gluten allergies for a while you're probably also not digesting beans very well either. Guess what she replaces the gluten/wheat with? Well a garbanzo/fava bean mix and in the entire scones chapter, spelt! Well, whoopee for her and her bank account but that doesn't spell "allergy free" to me at all. So unless you truly only have a "wheat" allergy it isn't worth it. Trying to replace that flour blend only ends in tears and a full trash can.

5 comments about 500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love.

1. I'm new to the whole low carb thing but I enjoy the food immensely and feel great due to the changes I've made. But this book doesn't make it easy to locate the carb count for recipes, there are no photos of recipes, some ingredients are hard to find and questionable selections.
   
   The author writes about new low carb products early in the book. One such item is breakfast cereal. The author goes on to say they've never tried it but within the book is included at least one recipe that calls for the cereal. Apparently the author didn't bother to eat all foods or recipes in their own book.
   
   The author questions the safety of using soy flour but doesn't offer any info regarding the hesitation. Some articles on the internet claim soy is dangerous, info is provided only after you register for a, b and c. And another states that soy makes you gay. The info is absurd, bizarre and unsubstantiated by any credible organization. The fact that Soy's been used since before the written language, I'll stick with it until I get warnings from legitimate credible organizations.
   
   But the author does suggest using soy powder instead found at various health food stores. Soy powder (many supposed health powders) are not regulated by the FDA and certain brands have been recalled and or warned by the FDA for including other ingredient that have been scientifically identified as dangerous.
   
   The mentioned inconsistencies and others are why I won't be purchasing any more of this author's books. I'd prefer to use as much fresh local foods as possible and not run out to purchase ingredients because they are the latest buzz word on the internet. I was expecting a cook book not someone's unconfirmed interpretation of health foods.
   
   I'll stick with "Stella" books (cookies, cakes, faux pasta, faux potato salad, great protein enriched recipes, etc and delicious).....



2. I am not entirely sure I can quantify my love for this book, and most of Dana's cookbooks... You see, when I first went low-carb (2004), I wasn't just coming from a diet full of starch and sugar, I was coming from a vegetarian diet. Not just any vegetarian diet, mind you - this was one I truly thought was healthy! I wasn't a "chips and soda" vegetarian by any means... but being from a family predisposed to blood sugar problems, such reliance on beans, corn, grains and pastas - no matter how natural - made me fat. I went vegetarian in the first place because I was convinced that it was the ONLY way to be healthy and thin... and that's true for some people, but not for me!
   
   So, inspired by my mother's success with it, I decided to go low-carb... but I had been a vegetarian for so long that I had no idea how to make the simplest meat recipes! I've been seeing so many complaints here about how "basic" and "obvious" some of the recipes are, but I will personally step up and say that I actually NEEDED to know the basics of how to boil shrimp, how to correctly pan-fry a steak - not so much the concept, but the details. Sure, anyone can toss a steak in a skillet and turn up the heat, but these recipes are more than that for someone like me. The subtle guidelines for how long to wait, what types of steaks and chops fare well with certain cooking methods, basically, all of the things that "normal" cookbooks teach meat eaters, they were useful to me. I would walk into the meat section and have little clue which cuts were for roasting, which for braising and so on.
   
   I can't forget the flavour combinations offered in some of these "basic" recipes, either! I'd always liked eating meat, but having never really cooked it myself before going low-carb, I didn't have the creativity to come up with winning flavour combinations. Sometimes, it isn't even a matter of confidence or knowledge, it's a matter of needing an idea. I tend to need springboards here and there, and so I appreciate the simple things.
   
   On to my actual review - this book has done so much for me, from teaching me how to cook meat dishes (I love the Lemon-Pepper Chicken and Gravy!) to saving me from low-carb boredom (the Perfect Protein Pancakes don't require any weird specialty items, and they are delicious) to keeping me from cheating on the holidays (the Pumpkin Cheesecake is gorgeous) to appeasing friends and family who don't count carbs (Cauliflower-Olive Salad is a big hit) to eventually building up my kitchen confidence enough to where I don't rely on recipes to shake some seasonings onto a steak or chop.
   
   Dana's tone is very witty, matter-of-fact and down-to-earth. She does her absolute best to explain anything that might be questionable. I never felt lost, even as a total novice in the kitchen, because the instructions were always very clear. This isn't to say I've followed every single recipe to the letter - I have substituted all over the place, and with great results. My one criticism of these recipes is that I tend to use far less Splenda in the non-baking recipes, and wonder what sort of sweet teeth are being catered to, but that's hardly a complaint.
   
   One more "issue" I keep seeing in some of these reviews is the inconsistency in some of the recipes, or admission to not trying a particular ingredient. It states very clearly in the book that many of these recipes were contributed by friends of Dana's, as well as readers of her e-zine. She also states very clearly that she sometimes farmed out the recipe testing. So, maybe that doesn't happen very often in most cookbooks, but it's nothing the author is hiding from us.
   
   So... in conclusion, I have practically lived by the recipes in this book for the last five years (I slightly prefer 15-Minute Low Carb Recipes) and I am healthier, happier, more confident in the kitchen, knowledgeable of all sorts of specialty products and cuts of meat... and not so fat anymore. Thank you, Dana Carpender and friends!



3. while there are tons of recipes some are not real recipes ( like spice mix) but the book is so confusing and unorganized, no colors, more than one recipe on one page, not well categorized. even the instructions are not so clear, some steps she doesn't mention if she already did in another recipe, it is like she is writing for herself..so it is so unattractive and need personal work to know what is in there.. the auther is very knowledgable in low carb , that was very useful, but she uses a lot of unknown materials that are expensive and not available, like diary carb countdown while you can use heavy cream + water or half and half, and the recipe comes out ordinary, if you tell me the result will be fantastic, ok I would buy it..
   I bought this book mainly for the bread, they came out better than the bread machine recipes, but still gummy and wet (need to be toasted afterwards) and she uses bread machine only (which I returned, making the low carb bread wasn't worth the hassle) so she does not mention the steps to make it manually ..
   I am going to keep this book, because if it is this big, I should get something out of it.. besides not too many cookbooks out there...
   try George Stella's cookbooks , though fewer recipes, but very organized, tasty, easy, available simple ingredients, every recipe is out of this world..



4. The recipes in this book are great. Most are very easy to make and they require ingredients that you usually have at home. My husband isn't low carbing but he says every recipie is even better than the last one. I definitely reccomend this one.



5. I LOVE,LOVE,LOVE this book!! Dana Carpender's writing style is so awesome and entertaining! Her recipes are delicious, easy and healthy. I cannot say enough great things about this book!!! Has everything you need for Low Carb eating, you DO NOT need another Low Carb book if you purchase this one.

5 comments about Ben & Jerry's Homemade Ice Cream & Dessert Book.

1. Lot's of tasty recipes. Easy to follow. Plus there is room for creativity should you want to go down that road. Great little book!



2. I have made several recipes from this book with my kitchenaid mixer & the ice cream attachment. Every recipe that I have made has been delicious!!!! Every one from my grandparents down to my little brother love the ice cream that I have made. I also like that it doesn't call for a lot (sometimes none) of egg yolks. Definitely a must have for anyone who has an ice cream maker!



3. The book is written in every day funny english and easy to read. All the recipes we've made so far have been delicious and will do again! We've even started doing spin offs of our own recipes using the bases provided in this book and can't wait to make our next batch.



4. I bought this book for only one reason -- the Cherry Garcia recipe. I have made it twice. It isn't anything like the real product, not even close (canned cherries and Hershey's chocolate??) I agree it's a cute book and would make a cute companion gift with an ice cream maker, and the recipes are ok, but don't get it because you want to be able to make Ben & Jerry's at home.



5. Excellent book. Simple recipes which are easy to follow. Many of their most popular recipes are included. Buy and enjoy.

5 comments about Allergen-Free Baker's Handbook.

1. I recently purchased this book on the advice of a friend who eats a gluten-free diet. I have a dairy allergy, but had been eating wheat. My friend boasted of how good he feels eating this type of diet. I started baking some of the recipes and was so surprised at how much i enjoyed the food. All of it was as good if not better, than the original. However my greatest discovery was that I actually had a wheat and gluten intolerance, and had been suffering with symptoms I thought were normal. After eating this diet for a time, all my symptoms disappeared, and I felt better then I had in many years.
   
   Thank you, Cybele!!



2. The Allergen-Free Baker's Handbook is simply a bible of how, what and yum. Cybele Pascal has literally thought of everything. I was put in the incredible position of being one of Cybele's "taste tester's" due to my own allergies to gluten and dairy. In fact, it was the one and only time I was thrilled to have celiac disease. I was always overjoyed when she would walk into our school carrying that giant tupperware and ask me if I wouldn't mind reviewing her latest tart or crumbcake or cobbler. Honestly everything blew my mind. It had been so many years since I had any "normal" desserts. And these cookies and breads were absolutely delicious. I would share them with my allergy free family and they also loved the baked goods. And I felt happy serving them, because they are such nutritious mini meals. You can just taste that she put her whole heart into every possible aspect of cooking for those of us who have been deprived of life's delicious treats. What a guide this is. From stocking my pantry to finally understanding just what these ingredients are about, to helpful websites, to the proper kitchen tools, to such simple steps in creating these delectable foods. oh and the photos will make your mouth water. Each recipe starts off with a personal anecdote that feels more like a series of really sweet short stories that end with an incredible recipe and eventual yummy healthy beautiful dessert I walk away from this book with all the knowledge and more importantly the desire to bake and enjoy all those delights that I haven't tasted since my childhood. As I have repeated to my children all day, I wish Cybele was my mother!
   
   Love,
   Amy



3. This is the best book if you have kids with food allergies. My daughter is allergic to dairy, egg, and peanuts. My son is allergic to wheat. Since getting this book I have made banana muffins, cinnamon rolls, and cookies that both my kids have gobbled up! I didn't think this was going to be possible. The most important thing is that everything tastes fantastic. I made the cinnamon rolls for brunch and they were eaten by everyone. My family and friends all ate seconds. This book is just the best. I did order the rice flour online from the source she recommends and I think that was the right move. It is expensive but makes a great baked good. If you love to bake, but have to accomodate food allergies this is an excellent resource. I'm going to make the chocolate cupcakes for my son's birthday this week and I can't wait!



4. I just found out that I have food sensitivities and I can't have dairy, soy or eggs. I was depressed until I found this cookbook! I made the Buckwheat Apple muffins today (and used a little wheat flour in place of some of the buckwheat flour since I didn't have the xanthan gum) and they are fabulous! I may also use the allergen-free baking mix she calls for to avoid eating so much wheat. The recipes not only look and sound delicious, but they seem healthier than traditional baked goods. Although my family doesn't have any allergies/sensitivities, these are things that we can all enjoy. Thanks so much for this wonderful resource!



5. It is so great to find a book that gives me recipes that will please each and every one of my five kids. About two years ago, my wife and I were informed that all the kids had some type of allergy and cooking became a nightmare. I was lucky enough to be told by a friend that not only this bakers cook book but another cook book had been created for people with allergies. Boy did I breathe a sigh of relief when they came in the mail. Cooking is now pleasurable and all the recipes are so easy to follow and my children are happy. Five of them by the way and that is no easy task. I highly recommend this book, not only is everything yummy but my kids dont get up in the night anymore complaining that they are not feeling well PHEW!! kudos to cybele pascal. She has created something that is a much needed item in our world today!!

2 comments about What's New, Cupcake?: Ingeniously Simple Designs for Every Occasion.

1. What I found the most striking about What's New Cupcake is the photography by Alan Richardson. The pictures are so vibrant and colorful that they almost seem to jump off the pages. This is a good-sized book, at about 9" x 10", so they are also nice sized and detailed photos. The cover photo with the "Rubber Duckies" cupcakes is too cute for words.
   
   What's New Cupcake starts out like a craft book with a list of needed materials and tools. Nothing unusual is needed and most are items that would be already on hand, except for the variety of colorful candies. The instructions for decorating the cupcakes are clear and the Karen Tack's designs are fun and very decorative.
   
   The first chapter, April Fools Play, has cupcakes that look like something entirely different. How about cupcakes that look like a sub sandwich or a banana split? There are sections with ideas for all of the major holidays and party ideas for children and grown-ups.
   
   Just a couple of examples of the design titles are:
   
   Busy Bees (a honeycomb of cupcakes)
   Mum's the Word (beautiful flower cupcakes)
   Fur Balls and String Monsters (You have to see it!)
   Shower Heads (baby faces)
   Knit One, Frost Two (knitting needles and yarn - my personal favorite)
   
   Along with the decorating instructions there are quick dressed up cake mix recipes for cupcakes, frosting, and sugar cookies.



2. If you liked Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make then you'll love this book.
   Everything you need to decorate will be candies that you are familiar with (it never asks you to use fondant).
   My favorite idea is "Chinese Takeout," where the cupcakes are decorated to look like Vegetable Fried Rice, Pork Lo Mein, and of course, a Fortune Cookie. (This is in the "April Fools" section of the book.)
   The first one I will probably make could be "Gingerbread Village," where the cupcakes are decorated to look like Gingerbread houses - for my brother-in-law's housewarming party.
   One feature that this book has that "Hello Cupcake" didn't have, is the "EZ" stamp on the more simpler recipes.
   As with "Hello Cupcake," this is mainly a how-to-decorate cupcake idea book, and not a recipe book for different flavors of cupcake batters, etc. Although it does have some recipes for different flavors of cupcakes that you can make, it is mainly a decorating book. The pictures are beautiful.
   Along with "Hello Cupcake," these are two of my favorite recipe books.

5 comments about Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make.

1. The pictures in this book are wonderful. The directions are very easy to follow. Two of my daughters-in-law have made the alligator and the sunflower cupcakes. They turned out very nice indeed. I was surprised to see how thick the book was and the paper is of good quality. I can't wait to see the new book she has coming out. I was very pleased with this book and highly recommend it.



2. I love this book I can't wait to try some of the creations. I am very excited about this item.



3. After reading many of the negative reviews on this book I can understand where they are coming from. Therefore, I do think this book is probably for advanced casual cake/cupcake makers. I have been making my own fun cakes and cupcakes for the past ten years. I have never done it professionally and I have typically made no more that 3 cakes per year. This year I had the opportunity to make many more but it wasn't a typical year for me. Anyway, for me this book was the book I have been waiting for for the past five years. I wanted a fun cupcake or cake book that took me to the 'next level'. The designs would be simple, used normal items (candy, etc) and didn't use marzipan or the Wilton style of decorating. I like the more organic, home-made style. I think Wilton cakes are beautiful, just not they way I enjoy decorating.
   
   So, this is my book. The directions are great. And the ideas so easy and creative. Some of the ideas are easier than others for sure. The person who commented about how soft the store bought frosting is. I found this too especially for the sunflowers. For other cupcakes I was able to use two bags of icing and switch them back & forth in the freezer so that while I was using one (and softening it with the warmth of my hands), the other was firming up in the freezer. I also did this with the crocodile cake. As I made each cupcake, I immediately put it in the fridge to harden since I made it in the fall when the heater was warming my kitchen.
   
   The ideas are great. Not for the very beginner, but certainly easy enough for the non-professional. Just be willing to put in a little practice. If you like baking and decorating, you will love this book.



4. Great, I got it quick and for the best price I have ever seen it sold at.



5. This is, by far, my favorite dessert cookbook. I have tried making 3 different cupcake projects so far: Sunflowers, 4th of July Flag, and the "Starry Night." You can look in "customer images" for how mine turned out, as well as seeing what other customers have done.
   
   Sunflowers: It took longer to decorate than I had anticipated, but they turned out great!
   Flag: It didn't take long to decorate at all, and allowed for some creativity.
   "Starry Night" : It didn't take as long as I thought it would; the hardest part was mixing the different colors of frosting. This was my favorite one so far, and it turned out the best. Everyone loved it.
   
   One of the things I like most about the book is the beautiful pictures of each cupcake creation. I would buy it all over again, for Kindle, if the Kindle version's pictures were in color (so I could see the color pictures on Kindle for PC). I still am contemplating buying it for Kindle anyway, so I can have the recipes with me wherever I go.
   
   Another great thing in this book is the recipe for "doctoring" a standard cake-mix to make it better. You take a standard boxed cake-mix, add buttermilk and an extra egg or two, and it tastes SO much better (you'll have to buy the book to get the exact recipe, though - I won't spill the beans). Everyone always asks me for the recipe.
   
   Be sure to note that this is mainly a cupcake decorating book, not a recipe book. The book does have some recipes for different cupcakes, but it is certainly not the focus. If you're looking for simple, creative, and unusual ways to decorate cupcakes so that they really stand out, then this book is for you!

3 comments about The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion.

1. I just saw that this book is being released today........all of you.....buy it, buy it, buy it!
   
   For anyone who hasn't enjoyed John Barricelli and his magic hands and easy-to-listen-to-and-follow manner in the kitchen, either on MARTHA or on Everyday Food or on his show, Everyday Baking, you are in for a treat.......I have loved watching and learning from John Barricelli for years!
   
   His recipes make sense,.....you learn about them while you learn to make them......John makes everyone understand that they can address making the best loaf of bread, or the most wonderful dessert.....his enthusiasm for what he does is infectious, though never overwhelming.....
   
   And so, I just bought his book, and am reviewing it before I even get it into my hands......I have waited a long time for this book by him.....I can't wait to read it and turn the pages till I'm weary......I'll bet you will too!
   
   I only wish I lived closer to Norwalk,instead of the northeast corner of the state, just so I could walk into the store and smell the bread!
   
   Enjoy the book!....I sure will!



2. I only have tried the SoNo Brownies, but this one recipe in my opinion makes the book worth purchasing. Obviously, we love brownies in my family. I have three other very good brownie recipes, but my husband wanted a simple, great brownie. The brownies call for an 8-inch square baking dish, so they are ideal for a family night dessert, individual or couple. They are easy and quick to make, and don't mess up large bowls or beaters. (You use a whisk.) I made them last night, and this morning they still are moist. So it seems they are passing the "next-day test." Thanks, so much John Barricelli for sharing your recipe with me! Home baker in Fort Worth



3. I purchased this book after seeing the author on Martha Stewart. This will be the third book I've purchased in a 6 month time frame after seeing the author on her show.
   Let me start out by saying the photos for this book were very well done. They are so enticing they make you want to bake something.
   Whenever I purchase a new book I start out with something simple. In this case I tried the Irish Soda Bread. The recipe required 4 tablespoons and 2 teaspoons of instant dry yeast for 6 cups of bread flour. I thought the ratio of yeast for this amount of flour was a lot but followed the recipe instructions.
   The result was not good, the bread had a strong yeast taste and was dry. The recipe also called for raisins which offered not very much to the taste, as the yeast was overwhelming. Also, the instructions indicated to bake at 400 degrees F for about 1 hour, mine was done in 40 minutes.
   I'm willing to try another recipe from this book and hoping that the measurements for the yeast was an error.
   There are a lot of recipes in this book that you will typically find in a good baking book, that also covers ingredients, equipment and storage.
   The recipe contents are quick breads (muffins, scones, pastries), cookies, brownies and bars, pies and tarts, cobblers, crisps and buckles, trifles, mousses, and pudding, cakes breads and foccias and savories.