Kitchen hand

Abigail Thurlow

Abigail bakes the cakes, pies and bread for her family's celebrations in western Massachusetts. She writes about layer cakes, crusts, quick breads and baking ahead.

Baking Pies in Quantity for a Harvest Supper or Thanksgiving
Wedding Cake Servings: Tier Sizes for 50, 100 and 150 Guests
Rhubarb Galette with a Sweet Cookie-Dough Crust
Brown Irish Soda Bread with Currants and Fennel
Challah Bread: Braided Egg Loaves, Round Raisin Version
Vermont Apple Pie with a Butter and Shortening Crust
Blueberry Scones with Cornmeal and Orange Zest
Empress Rice: A Molded Rice Pudding for a Winter Party
Celebration Cakes: Choosing Styles, Flavors and Servings
Dessert Tables and Dessert-Only Menus: Planning for a Crowd
Cherry Ricotta Cake for Brunch or Dessert, with Sheet Pan Scaling
Buttermilk Ricotta Hotcakes with Warm Blueberry Compote
Chocolate Goat Cheese Cheesecake in a 7-Inch Pan
No-Bake Chocolate Custard for Two That Sets Like a Mousse
Maple Pecan Pie in a Lemon Butter Crust for Thanksgiving
Classic Chocolate Mousse for Mud Season