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Today Show Recipes

Today Show Recipes
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Yankee Magazine’s Food Editor, Annie B. Copps, appeared on the Today show on Sunday, April 4, and shared these recipes with viewers for a perfect spring brunch menu.

Spring Brunch Menu

Updated Friday, April 2nd, 2010

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3 Responses to Today Show Recipes

  1. Alfred Amos April 21, 2012 at 8:24 pm #

    On page 51 in the May/June issue you have a recipe for a cake which is not complete
    there is no amount for the flour.I read it with interest. of making it
    Would it be posible for you to Email me thel quanity needed.

    Thanks Alfred Amos

  2. Brenda Darroch April 23, 2012 at 10:00 am #

    Hi Alfred, The correct amount of flour — 2 cups plus 2 tablespoons of all-purpose flour, plus extra for pans — is listed on page 48 at the beginning of the recipe.

  3. CATHERINE HICKMAN May 10, 2012 at 6:51 pm #

    I ENJOYED “A LIFE MADE FROM SCRATCH” VERY MUCH! Being a baker myself, I was amazed how high Miss Esther’s cake came out. I was sure she used cake flour or 2″ deep cakes pans, but she didn’t. I asked my mother who told me that’s how my Grandma’s cakes came out, just the way Miss Foskett’s do. I plan on making it for mother’s day, and although I am tempted to use cake flour, I will follow the directions just as they are. I would love to hear from anybody who made this cake and how it turned out for them. Thank you all for a great article.

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