Real Simple Magazine

Real Simple Magazine

Unlike most magazines, Real Simple will have you reading EVERY article!

  • My parents decided that getting me the set of baking books by Martha Stewart would be a grand idea. I really love the photography and everything looks delicious. I can't wait to get baking!

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  • A whole book about.......COOKIES!!!!

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  • I'd better complete the collection, whether I ever use it or not.

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  • Whether you are a crafty diva or "NOT!" ...this book will help and inspired you. And hey, don't want to make the crafts or do the cooking ... the pictures are pretty! Cooking and decorating for the holidays with Martha's help ha... Whether you are a crafty diva or "NOT!" ...this book will help and inspired you. And hey, don't want to make the crafts or do the cooking ... the pictures are pretty! Cooking and decorating for the holidays with Martha's help has become a tradition. This delightful collection wraps up a host of Martha's good ideas and good things to make.

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  • Fabulous Website: Food, Recipes and the most beautiful art firection and Photography.

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  • Martha Stewart knows holiday entertaining. Get all of her Thanksgiving tips and recipes in this DVD.

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  • i have been a subscriber to everyday FOOD for several years now, and truly give credit to it's recipes for taking me from the level of having no culinary experience whatsoever, to having confidence in my abilities to make deliciou... i have been a subscriber to everyday FOOD for several years now, and truly give credit to it's recipes for taking me from the level of having no culinary experience whatsoever, to having confidence in my abilities to make delicious meals time after time (my husband would agree). this magazine taught me how to cook, seriously. this book is a compilation of some of their top recipes. 250 to be exact. i would recommend this for any cook.. beginner and experienced, alike. you won't regret having this on hand.. p.s. EVERY recipe has a beautiful illustration to accompany it.. so helpful!

  • Icebox cookies are really just extra-pretty sugar cookies. Before baking, the dough is flattened, rolled into logs, chilled, and sliced-steps kids can have fun doing themselves with your supervision. * 1 1/2 cups (3 sticks)... Icebox cookies are really just extra-pretty sugar cookies. Before baking, the dough is flattened, rolled into logs, chilled, and sliced-steps kids can have fun doing themselves with your supervision. * 1 1/2 cups (3 sticks) butter * 1 3/4 cups sugar * 1 teaspoon salt * 2 eggs, plus an extra egg white for "glue" * 3 teaspoons pure vanilla extract * 5 cups flour, plus more for work surface * 2/3 cup milk * 1/4 cup cocoa powder * Food coloring, in various colors * TOOLS * Electric mixer * Mixing bowls * Measuring cups * Measuring spoons * Rubber spatula * Plastic wrap * Parchment or waxed paper * Rolling pin * Bench scraper or butter knife * Ruler * Pastry brush * Cardboard paper-towel tubes, cut open lengthwise * Key tags and crayons * Dental floss or thread * Baking sheets * Metal spatula * Wire cooling rack Directions 1. Using the electric mixer, mix the butter and the sugar until creamy. 2. Add the eggs and the salt, and mix well. 3. Beat in milk and vanilla. 4. Add flour a little at a time, mixing it in until all of it has been incorporated. 5. Divide the dough into balls -- one for each color. 6. For chocolate dough, add cocoa (1/4 cup is enough to flavor half a batch). Mix well with electric mixer. 7. For colored dough, start with 1/4 teaspoon food coloring, and mix well. Add more in tiny amounts for darker colors. Gel-paste coloring can be intense, so add it gradually. 8. Wrap each ball of dough in its own sheet of plastic wrap; pat flat into a rectangle. Refrigerate at least one hour or until ready to use. 9. Parchment or waxed paper makes a good work surface. Sprinkle generously with flour, then roll out each piece of dough 1/4 to 1/2 inch thick to make the swirls; you can use thicker layers for the bull's-eyes. 10. The bench scraper is a good tool for trimming dough's edges to make them even. The egg white, brushed on with a pastry brush, will act as a glue, making the layers stick together. 11. For center, with your hands, roll chocolate dough into a 1/2- to 1 1/2- inch-thick rod; chill 20 minutes. Place rod on edge of rolled-out dough that's been brushed with egg white. 12. Roll rod inside sheet of dough. Cut the dough where it meets up. Seal by pinching and pressing gently. Chill 20 minutes, then repeat to add other layers. To decorate, go to step 7, or jump to step 8 for plain. 13. For spirals, measure and trim two or more colors of dough to same size. Brush on egg white, then stack layers. Brush top with egg white. Starting at one end, roll up the dough. 14. Smooth and straighten the layers as you roll them so there are no gaps, then gently pinch and press the edge of the roll to seal it. Now the dough is ready to decorate. If you want plain cookies, skip to step 18. 15. Add your favorite toppings (try coconut, colored sanding sugar, chopped nuts, or chocolate sprinkles): Spread topping in baking sheet, brush dough with egg white, and roll the log in topping. 16. Roll each log in parchment or waxed paper; twist the ends of the paper closed. To help the logs keep their round shape, set each in a cardboard paper-towel roll that you have sliced open lengthwise. 17. To remember what colors you have already used, with crayons, draw the designs onto key tags; tie the tags onto the paper covering the logs. Chill logs until they are solid, about 1 1/2 hours. 18. Cut 15 inches of dental floss (or double thickness of thread). Let log soften for about 10 minutes. Remove parchment. Wrap floss around log and pull through. Make the slices thin: 1/4 inch or less. 19. Preheat oven to 350 degrees. Place slices on an ungreased baking sheet (lined with parchment paper). A grown-up should bake the cookies 12 to 15 minutes, until firm but not browned. Let cool on baking sheet for several minutes, then transfer to a wire rack.

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  • It's an olide, but a goodie. Holidays is a collection of Martha's best recipes for the three major holidays: Thanksgiving, Christmas, and New Year's. For Thanksgiving, the book does a hearty Thanksgiving feast featuring Quail with... It's an olide, but a goodie. Holidays is a collection of Martha's best recipes for the three major holidays: Thanksgiving, Christmas, and New Year's. For Thanksgiving, the book does a hearty Thanksgiving feast featuring Quail with Brussels Sprouts and Shallots, Garlic Roast Potatoes, and Roast Fennel.