When I first began my love of desserts and baking, I searched out for a good starter/challenging cookbook to experiment with in my beginning baking. “Butter Sugar Flour Eggs,” was my first pick!
I believe at the time, Pastry Chef Gale Gand (Author) had a Food Network show on baking and pastry. This is where I first discovered her and would watch every episode without missing one, waiting for the next show to air. Only to find out she also had a cookbook, which landed in my hands almost immediately.
Loved the name, think the title pretty much sums up every bakers dream come true playing in butter, sugar, flour, and eggs. What is not to love there?
Table of Contents are short one worded title that pair well with the name of the book, celebrating every ingredient:
Butter Sugar Flour Eggs
Hmmm, I couldn’t figure out which recipe to start with so I just picked and choose a few different recipes from sections.
Giant Thumbprint Butter Cookies was the first up. They were so buttery and delicious and loaded with jam. Absolutely loved them and still make them to this day.
I wasn’t quite sure what this was at the time but I soon became a huge fan of this dessert. Crispy and chewy meringue supporting a fresh cream and berry center. Hands down, one of my absolute favorite desserts. Traditionally, I make this every spring and summer.
Oh, and it just so happens to be the cover picture on the cookbook. Seeing this beautiful dessert, of course it makes you want to jump into your kitchen and make it right away!
Ironically, this was the recipe I started with and still use today. Furthermore, it turns out perfect every time! Butter Sugar Flour Eggs is a book I continue celebrate in my baking journey.
Remembering the many times I have made this for friends and how much they love this. I even mixed it up a bit and made a banana split version.
Karen’s Chocolate Sour Cream Layer Cake
Need I say more? Delicious.
Milk Chocolate Orange Mousse
Ft. Leavenworth, KS is when I first made this dessert. It was for a get together with other military wives and I made this recipe in individual coctail cups to serve.
It was a crowd pleaser and super delicious. Loved the orange and chocolate combo. I thought to myself hey, if I can pull off a mousse, maybe I have a shot at this baking/pastry thing.
There are so many great recipes to try in her book and I still use it for something new and delicious that I want to make for fun. Recipes contain a wide assortment of desserts that will keep your baking skills top notch and your taste buds happy and also a little whimsy to boot.
As you can tell, this book has been well used over the years but truly one I have really loved and cherished in my baking and pastry collection.
More of my favorite cookbooks: