Table Of Content© 2015 Allen Bornstein All Rights Reserved.
No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by
any means, electronic, mechanical, photocopying, recording, or otherwise, without the written permission
of the author.
First published by Dog Ear Publishing 4010 W. 86th Street, Ste H
Indianapolis, IN 46268
www.dogearpublishing.net
ISBN: 978-1-4575-3432-4
Library of Congress Control Number: has been applied for This book is printed on acid-free paper.
Printed in the United States of America
Acknowledgements
I have so many people to thank for helping make this book possible, that it is
hard to know where to begin.
First, I’d like to begin by thanking my friend Melba Griffin, at whose home I first
ate the pumpkin bread baked in a coffee can that inspired this book.
Many thanks also go to a number of people listed below:
To my brother David Bornstein and his wife Meryl, who acted as critical tasters.
Meryl is a gourmet cook who I turned to many times for guidance.
To my daughter Rachel and son Mark for their moral support. A special thanks
to Mark, for his help in editing this book and getting thru the publishing process.
To my dear friends, husband and wife, Lueb Popoff and Annie Forester, for their
taste testing and suggestions. Lueb, who is a former chef, provided invaluable
feedback along the way for which I am incredibly grateful.
To Deb Hultgren for sharing some of her recipes and also being one of my taste
testers.
To Pat Parsons, who has been a baker for many, many years and who tested
some of the recipes close to sea level in California. She also offered some valued
recommendations.
To Keith and Jennifer Flodstrom, my neighbors, who also taste tested most of the
recipes.
A special thanks to copy editor Christine Davidson for her fine editing and
suggestions in writing this book.
To all the people at Dog Ear Publishing for their help in making the publishing
experience a pleasant one.
A big thank you to Greg Skipper of Fat Daddio’s bakeware company for helping
to make available a baking can that is the approximate size of the old coffee cans
and is safe for baking.
Contents
Preface
Introduction
Coffee Cans
Caring for the Cans
Preparing the Cans for Baking
Using These Recipes in Standard Cake or Bread Pans
Equipment
Altitude
Preparation Times
About the Recipes
Measuring Ingredients
Mixing Ingredients
Temperatures and Baking Times
Testing for Doneness
Removing and Cooling the Cakes or Breads
Storing the Cakes and Breads
Ingredients
Cakes
Apple Cake
Applesauce Cake
Blueberry Coffee Cake
Carrot Cake
Chocolate Tower Cake
Chocolate Zucchini Cake
Coconut Macaroon Cake
Coffee Coffee Cake
Cranberry-Nut Cake
Honey Cake
Lemmon Poppy Seed Cake
Marble Cake
Nutty-Chocolate Chip Cake
Orange Cake
Orange Rum Cake
PBJ Cake
Peach Cake
Peanut Butter-Chocolate Chip Cake
Pear and Ginger Cake
Pineapple Pecan Cake
Pound Cake
Raspberry-Chocolate Coffee Cake
Sour Cream Cinnamon Nut Swirl Cake
Spice Cake
White Chocolate and Apricot Cake
More Cake Photos
Quick Breads
Banana Bread
Beer-Cheese Bread
Blackberry Banana Bread
Cornbread
Date Nut Bread
Gingerbread
Mango Bread
Pumpkin Bread
Rocky Mountain Brown Bread
Sweet Potato Bread
More Quick Bread Photos
Yeast Breads
Bulgarian Yogurt Bread With Raisins
Buttermilk Bread
Challah
Dilly Bread
Double Olive Bread
Four Flour Bread
Herb and Green Onion Bread
Jalapenño and Red Pepper Cheese Bread
Oatmeal-Raisin Bread
Potato Bread
Pumpernickel Bread
Raisin-Cinnamon Bread
Rye Bread
Sun Dried Tomato and Basil Bread
Wheat Bread
Frostings or Toppings
Table of Common Measurements and Abbreviations
How to Order Books and Cans
Index
Preface
The inspiration for this book came from a dear friend, Melba Griffin, who now
lives in Texas. When she and her husband Jerry lived in Colorado, they would
often have me over for dinner and Melba would serve pumpkin bread baked in a
coffee can. I usually ate more than my share of this great tasting bread and it
fascinated me that it was baked in a coffee can. Melba gave me the recipe and I
baked it a few times. I then started to wonder what other cakes or breads could
be baked in the cans. Only a few breads (such as Brown Bread) or cakes are still
traditionally baked in coffee cans . After a few successful attempts at other
recipes, I decided that it might be possible to put together a book on baking
various cakes and breads in the coffee cans. What I didn’t realize was how much
work it was to develop, test, and write a book of recipes. Now, I have a much
greater respect for anyone who has ever developed a recipe or written a
cookbook.
This book is written to help provide people with a way to have some fun with
their families while baking cakes and breads - in coffee cans. It is not meant to be
a book on the fine art of baking - but instead a starting point to bake things the
old fashioned way - in a can. Once you start doing this you will undoubtedly
create new recipes to bake or ways to improve the recipes that I have put
together. Most of all, you should have some fun baking these cakes and breads.
The recipes are fairly forgiving and in general are not complicated. Some do take
a little more time and preparation than others. When you look thru the recipes
you will notice that in order to keep things easy, many of them follow similar
methods of preparation. Please also keep in mind that any of these recipes may
be baked in regular baking pans. But, you will have to adjust the baking time
depending on the size and shape of the pan.
There are three things that you should keep in mind when using this book:
1) Baking these recipes should be fun.
2) A recipe is just a guide. Recipes are not the final word on how to make
any particular item, but are there to help you. Conditions such as
temperature, humidity, altitude, brand of products used, your oven, your
technique, and other things can change the outcome of the food that you
are preparing.
3) It is OK to make mistakes. Mistakes make us think and force us to
explore how to do better. In testing these recipes, l have probably made
every mistake that you can think of: I have accidentally turned a can of
batter over in the oven, I’ve used the wrong yeast or leavening agent,
forgotten to set the timer, left out ingredients and doubled some
ingredients, I have added the wrong ingredient, I have over baked and
under baked, I have let yeast breads rise too long and have kneaded
doughs too short a time and too long a time. I can’t even remember all
the errors I have made. But when you do make errors, laugh at what you
did and vow to never do it again. Keep in mind, these recipes are very
forgiving. And even if you do make mistakes, you can usually eat them.
The spilled batter in the oven would definitely be an exception.
I hope you enjoy using “The Coffee Can Baking Book”!
Description:Baking in coffee cans goes back to the early 1900's, when people didn't necessarily have all the fancy pots and pans that we have today. They used whatever they had and since coffee came in cans that held a pound of coffee, it was handy to use them for baking and for cooking. Today, there are still
