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August 2014 A Note from Marcy

What could be finer with a summery lemonade than a platter of Free Baker's Best Almond Biscotti?


Dear Fellow Bakers and Friends,

 I have a confession: I used to dislike summer, everyone else’s favorite season. I know: how could I?  Well, as a baker, I suppose I like that chilly nip in the air that says it’s baking time. I prefer structure and somehow, summer is not as structured as the other seasons, plus I'm horrid about high temperatures and high humidity. Truth is, it’s not a picnic inside, sitting and writing and it’s rather hot to bake. (Which is why I get up early to do both). Writing is the sort of career that really thrives in fall and winter; in summer it's far harder to focus somehow.

But ever since last summer, I’m a changed girl. I love summer. It’s perfect for BBQ’s with my family and friends, or summer pots of tea, tango in the park and (my little secret), late hour mall girlie girl shopping, when no one’s around and I can browse the stores (and perfume, as well as candle shops) to my heart’s content. I finish off with coffee enroute, and then head to the movies or the bookstore. Sometimes, as the mellow days add up, spent doing all of the above, as well as farmer’s market strolling, it feels like one big pajama party.

So this year, since my conversion to summer is complete, as I see August bearing down upon us and notice the sun setting earlier, I am a bit miffed – especially as I’ve spent countless hours working on the new cookbook which has made summer speed by even faster than usual. But oh what a treasure the new book is. It’s been even proof-reading the Summer Chapter (it’s a book about baking and the seasons) because I am not just reading; I’m experiencing what I wrote and the recipes I’ve created.

So without further ado, since I don’t want to miss anymore summer (and the new cookbook is calling me back), here’s some August recipes to keep you sated.

Warm wishes,

Marcy Goldman

Author, Master Baker
Est. 1997

August 2014 Recipes

FREE  Baker's Best Almond Biscotti Almond Biscotti

Maple Bacon Biscuits
These are superb on their own or perfect as the base for a breakfast sandwich biscuit. Top with a slice of turkey sausage and an egg omelette ‘round’ for a banquet or just add a thin slice of aged cheddar – you can’t go wrong.  Boyajian Fine Oils makes pure maple extract (but you can make these without the maple extract)

FREE Asiago Cheddar Potato Bread

This is a coarse textured, lusty bread that you make in a spring-form pan. It’s one of those signature breads that everyone is wowed by. Perfect for summery BLT’s or just buttered with slices of garden fresh tomatoes on top.

FREE Chopped Layered Salad
This is lovely to look at and handy, as it is made ahead (up to three days). It is refreshing and unique, and perfect picnic food.

Cranberry English Muffin Bread
Great for toasting, drizzled with butter, honey and cinnamon. This makes a rustic English muffin taste in a nice slicing loaf. The cranberries make this divine and different. Use two large coffee cans (or loaf pans). Another great bread for a breakfast sandwich.

Georgia Peach Pie
This country pie would be the hit of a barn-raising. It is bulging with fresh peaches, a touch of spice and some extracts to make it ham up the dessert table, regardless of the occasion. Don't tell anyone but using part nectarines makes this even better peach pie.











Previous Monthly Essays from A Note From Marcy:

Essays to tickle your funny bone, wake up your inner baker, twinge on your heartstrings, or make you smile and say, ‘I’ve know the feeling; I know the place”. If you missed an essay, or a season in baking or inner sensibility, we invite you to stroll through our archived Notes From Marcy.

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