Somewhere along the way to mass produced, pre-packaged foods - in particular cookies and cakes - a misconception was born. That is: baking from scratch is hard. Baking from scratch is no more difficult than grabbing a preservative and artificial flavor laden mix from your local grocery store. It's a simple formula: add wet ingredients to dry ingredients, mix, and bake. Anyone can do it and when baking from scratch you can pick your ingredients and cut back on all those preservatives the food companies are so fond of. The recipes in this book are easy enough for a novice baker to follow and...