Our Savory Faire Cookbook

5th edition will be available by Christmas. We are pre-selling copies now.

Call or e-mail us to reserve your copy.

$20.00 (free shipping for presales).

Does not include tax

Savory Faire Cookbook Corrections for 1st edition Silver Cake; page 128 Cream butter and sugar thoroughly, until you can no longer feel sugar between your fingers. Sift cake flour and measure. Add baking powder to flour. To butter mixture add milk and flour mixture, alternately, starting and ending with flour. Beat egg whites until soft peaks. Add salt and beat briefly. Fold egg white mixture into batter. Pour into three 9" cake pans or a 9"x13" pan that have been buttered and floured. Bake for 30-35 minutes; cool on racks for 15 minutes and remove from racks. When completely cool, frost with your favorite buttercream frosting. Pages 34, 38, & 41 The flour was omitted from these recipes. All three will require 5-6 cups of hi-gluten, unbleached flour. Always start will less flour when mixing and knead in more flour until you reach the right consistency. Lemon Almond Squares; page 113 The amount of flour in the topping is 1/3 cup all purposed flour. Pecan Squares (page 120) 2 cups of pecans Brownies (page 99) Pour batter into a buttered & floured 9x11" pan. Bake at 350º for 30-35 minutes. Coconut Washboards (page106) 1 cup coconut Savory Faire Cheesecake (page 127) Topping: 2 T. liqueur Aunt Sis' Tender Crisp Sugar Cookies ( page 98) 1 t. cream of tarter Marinara Suace (page 77) 2 t. oregano Savory Faire's Black Bean Chicken Chili small cans of diced green chili's large cans of diced tomatoes Tabbouleh 1/4 c. extra virgin olive oil Layered Pesto & Sundried Tomato Torta (page 21) Repeat layers until cheese, pesto, & sndried tomato mixture is used. Should be a total of six layers.

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