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Bake America Great Again
By Kirsten Hall and Amber Gentry
Published by Weldon Owen
Distributed by Simon & Schuster
Table of Contents
About The Book
This patriotic spin on favorite baking recipes serves as a good reminder of what, in fact, makes America great! Recipes include Rights Krispie Treats, Patriotic Pretzles, Freedom Fudge, Bananas for Liberty, Brownie Nation, and more!
From the eye-catching red, white, and blue foil cover to the four-color line illustrations throughout, this patriotic spin on tried-and-true favorite baking recipes serves as a tribute to how sweet it is to focus on what it is that really does makes America great!
With just a little clever tweaking of the icing, gingerbread men are transformed into We the People cookies. Key Lime Pie, Vermont Maple Muffins, and Big Apple Strudel are among the classic favorites that feature specialties from all over the United States. Rights Krispie Treats, Patriotic Pretzels, Freedom Fudge, and Brownie Nation are just a few more of the 50 delicious, easy-to-make recipes in this book. And what better way to end a meal than with a little piece of the U.S. Mint?
Inspired by creative moms who wanted to teach their elementary school children a positive way to make a difference, a Bake America Great Again bake sale at a local NYC children’s bookstore raised money for the ACLU. Supporting this cause, a portion of all proceeds from the sales of this book will be donated to the ACLU.
From the eye-catching red, white, and blue foil cover to the four-color line illustrations throughout, this patriotic spin on tried-and-true favorite baking recipes serves as a tribute to how sweet it is to focus on what it is that really does makes America great!
With just a little clever tweaking of the icing, gingerbread men are transformed into We the People cookies. Key Lime Pie, Vermont Maple Muffins, and Big Apple Strudel are among the classic favorites that feature specialties from all over the United States. Rights Krispie Treats, Patriotic Pretzels, Freedom Fudge, and Brownie Nation are just a few more of the 50 delicious, easy-to-make recipes in this book. And what better way to end a meal than with a little piece of the U.S. Mint?
Inspired by creative moms who wanted to teach their elementary school children a positive way to make a difference, a Bake America Great Again bake sale at a local NYC children’s bookstore raised money for the ACLU. Supporting this cause, a portion of all proceeds from the sales of this book will be donated to the ACLU.
Excerpt
S’more Love
Spread s’more love! Share these yummy brownies—inspired by America’s favorite campfire dessert—with your loved ones and make your world a better place.
Ingredients
1 cup (8 oz/250 g) unsalted butter
10 ounces (315 g) bittersweet chocolate, finely chopped
1 cup (8 oz/250 g) granulated sugar
¾ cup (6 oz/185 g) light brown sugar, firmly packed
4 large eggs
2 teaspoon pure vanilla extract
1 teaspoon kosher salt
1⅓ cups (5½ oz/170 g) cake flour
3 tablespoons natural cocoa powder
About 6 graham crackers, roughly crumbled
About 12 jumbo marshmallows
Candy-coated chocolates, for topping
Preheat oven to 350°F (180°C). Generously butter a 9-by-13-inch (23-by-33-cm) baking dish.
In a saucepan, melt the butter and chocolate over low heat, stirring often, about 4 minutes. Remove from the heat and whisk in the brown sugar and the granulated sugar. Whisk in the eggs one at a time, beating well after each addition. Whisk in the vanilla and salt.
Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir until just blended. Fold in the graham crackers. Pour into the prepared dish and spread evenly. Top with the marshmallows.
Bake until a toothpick inserted into the center comes out almost completely clean, 30–35 minutes. Let cool in the dish on a wire rack, then cut into 12 large squares and top with red and blue candy-coated chocolates.
Makes 12 brownies
Spread s’more love! Share these yummy brownies—inspired by America’s favorite campfire dessert—with your loved ones and make your world a better place.
Ingredients
1 cup (8 oz/250 g) unsalted butter
10 ounces (315 g) bittersweet chocolate, finely chopped
1 cup (8 oz/250 g) granulated sugar
¾ cup (6 oz/185 g) light brown sugar, firmly packed
4 large eggs
2 teaspoon pure vanilla extract
1 teaspoon kosher salt
1⅓ cups (5½ oz/170 g) cake flour
3 tablespoons natural cocoa powder
About 6 graham crackers, roughly crumbled
About 12 jumbo marshmallows
Candy-coated chocolates, for topping
Preheat oven to 350°F (180°C). Generously butter a 9-by-13-inch (23-by-33-cm) baking dish.
In a saucepan, melt the butter and chocolate over low heat, stirring often, about 4 minutes. Remove from the heat and whisk in the brown sugar and the granulated sugar. Whisk in the eggs one at a time, beating well after each addition. Whisk in the vanilla and salt.
Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir until just blended. Fold in the graham crackers. Pour into the prepared dish and spread evenly. Top with the marshmallows.
Bake until a toothpick inserted into the center comes out almost completely clean, 30–35 minutes. Let cool in the dish on a wire rack, then cut into 12 large squares and top with red and blue candy-coated chocolates.
Makes 12 brownies
Product Details
- Publisher: Weldon Owen (October 10, 2017)
- Length: 128 pages
- ISBN13: 9781681883212
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