By Bruce Weinstein,Mark Scarbrough
Long ahead of the present renaissance, those reliable cakes have been a staple at Midwestern vacations, southern kinfolk reunions, and potlucks all over the place: slab pies, beneficiant fruit concoctions made in a baking sheet, crowned with a standard pie crust or a crunchy disintegrate; or scrumptious shareable sheet tarts loaded up with frosting. Now, those American originals are flourishing all over from hip locales like Brooklyn local potlucks to church suppers, and why now not? A sheet cake has far more icing in keeping with chunk than a layer cake; a slab pie, far more crust and fruit filling, giving extra deliciousness in each one chunk. Bruce Weinstein and Mark Scarbrough, the baking duo who've written a shelf of cook dinner books jointly, have now reinvigorated those vintage delights.
Inside All-Time favourite Sheet tarts & Slab Pies, you will find over a hundred recipes for outdated and new favorites akin to Chocolate Chip Cake with Pecan Caramel Frosting, Coconut Sheet Cake, Lemonade Cake with Lemon Whipped Cream, Cherry Pie with Pecan Crunch, Peanut Butter and Vanilla Pie, and the king of all pop-tarts, a huge Jam Tart Pie, all effortless to make, enjoyable to serve, and lovely to eat.
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All-Time Favorite Sheet Cakes & Slab Pies: Easy to Make, Easy to Serve by Bruce Weinstein,Mark Scarbrough