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"Ever since I was a little girl, the sweet smells
that came from the oven fascinated me," writes
Carole Walter. "Rather than playing with
friends, I perched myself on the kitchen table
to watch my grandmother mix up a batch
of batter and place it in the oven. When she
would take it out, I was amazed at the deli-
PHOTOGRAPHS BY DUANE K. WINFIELD
cious-looking treat that she set before my eyes.
"When I was 9, I dumped some ingre-
dients into a mixing bowl in an attempt to
bake my first cake; it was chocolate, of course.
To my amazement, it came out! I phoned
my grandmother and happily told her that
next Friday night for our traditional Sabbath
dinner, I was going to bring dessert. The fol-
lowing Friday morning I dumped my ingre-
dients into a bowl, and to my chagrin, I had
one whopping failure! Teary-eyed, I came to
grandma's house empty-handed and from
that day forward, I had
the greatest respect for a
recipe."
STICKY BUNS, MUFFINS & MORI.
The lesson that Walter,
today a renowned master
baker, baking instructor
and cookbook author, has
since passed on to count-
less students and readers is
that recipes used for cook-
ing are guidelines to arrive
at the finished product;
but not in baking and mak-
ing desserts. 'As a teacher, I believe that once
you understand the techniques, you will have
more confidence to broaden your horizons
and make wonderful creations of your own."
Walter emphasizes that lesson with tips
and techniques sprinkled amid meticulous
directions and foolproof recipes in Great
Coffee Cakes, Sticky Buns, Muffins & More:
200 Anytime Treats and Special Sweets for
Morning to Midnight ($35; Clarkson Potter
Publishers). From Double-Chocolate Walnut
Babka to Brioche Buns with Dried Pears and
Camembert, Walter's recipes are sure to warm
your heart — and your kitchen. Just in time
for the holidays, Platinum offers a sampling of
Walter's sweets.
— Lynne Konstantin

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•

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Left: Baker Carole Walter discovered these

light-as-a-feather Kirsch Krisps from her New

Jersey seamstress, Marguit. Opposite page, top:

Make this Pineapple Cheese Braid, which offers

"a perfect cheese filling (that promises not to

run), woven throughout a tender cake," a glori-

ous centerpiece on your Break Fast table. Adds

Walter, "Braiding the dough may seem daunting,

but don't despair; it's easier than you think. And

the end result is fantastic!"

B24 •

SEPTEMBER 2008 •

JNI platinum