Classic Snacks Made from Scratch Read Online Free PDF

as a labor of love. Make these for anyone who spent their childhood around New England (or really, anyone who loves the salty-sweet punch of butterscotch) and prepare for swooning.
    YIELD: about 20 cakes
    TOTAL TIME: 1-1/2 hours
    DIFFICULTY: 2
    SPECIAL EQUIPMENT: stand mixer, canoe pan (or 2 standard or 4 mini loaf pans, 2 muffin tins, a 9-inch square metal baking pan, or a split-top hot dog bun pan)
    CAKE
    1-1/4 cups (5-3/8 ounces) unbleached all-purpose flour
    1/2 cup (3-1/2 ounces) granulated sugar
    1/2 cup (3-3/4 ounces) packed light brown sugar
    2 teaspoons baking powder
    1/4 teaspoon kosher salt
    1/4 cup vegetable oil
    1/3 cup cold water
    1 teaspoon vanilla extract
    3 large eggs, yolks and whites separated
    1/4 teaspoon cream of tartar
    FROSTING
    6 tablespoons (3 ounces) unsalted butter, divided
    1/2 cup (3-3/4 ounces) packed light brown sugar
    1/3 cup heavy cream
    1 teaspoon vanilla extract
    1/2 teaspoon kosher salt
    2 cups (8 ounces) powdered sugar
    MAKE THE CAKES:
    Preheat the oven to 350°F. Spritz the pan(s) or pan wells with baking spray.
    Whisk the flour, granulated sugar, brown sugar, baking powder, and salt together in a large bowl until no lumps remain.
    Whisk the oil, water, vanilla, and egg yolks together in a medium bowl. Stir into the dry ingredients and set aside.
    In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites into stiff peaks on medium-high speed, adding the cream of tartar when they are starting to froth.
    Stir about a quarter of the beaten egg whites into the batter to loosen it up, then gently fold in the remaining whites in 2 or 3 batches, working slowly to incorporate them without destroying their fluffiness.
    Pour the batter into the prepared pan(s), filling each well ⅔ full if using a canoe pan or muffin tin. Save any remaining batter for a second batch.
    Bake until the cakes are puffy and golden brown and a tester inserted in the center comes out clean, about 8 to 10 minutes for canoe shapes, 13 to 15 minutes for cupcakes or mini loaf pans, and 18 to 20 minutes for square metal baking pans, standard loaf pans, or hot dog pans. Timing may vary, so watch carefully.
    Cool the cakes in the pan for 10 minutes on a wire rack; they will shrink away from the sides of the pan.
    Then line the rack with waxed paper and spritz the paper lightly with baking spray. Invert the pan to turn the cakes out onto the rack. Cool completely before cutting into 3 by 1-1/4-inch logs (if using a loaf, square, or hot dog pan).
    FROST THE CAKES:
    Melt 2 tablespoons of the butter over medium-low heat in a heavy-bottomed pot or Dutch oven. Add the brown sugar and stir occasionally with a wooden spoon or silicone spatula as the sugar cooks for 3 minutes. When the liquid becomes more cohesive, shinier, and light toffee in color, slowly stir in the cream. Bring to a low boil and cook, stirring occasionally, for 10 minutes. The butterscotch will thicken to a saucy consistency and the bubbles will become shinier and fluffier. Remove from the heat, transfer to a large bowl, and let cool to room temperature for about 20 minutes.
    Whisk in the vanilla and salt. Using an electric hand mixer or a stand mixer with paddle attachment, beat the sauce with the powdered sugar and remaining 4 tablespoons butter on medium speed for 3 to 4 minutes, until light and fluffy.
    If the frosting seems too soft, refrigerate it for 15 minutes before spreading a thin layer atop each cake piece.
    Store the cakes in the refrigerator in an airtight container for up to a week.

Tastykake® Peanut Butter Kandy Kakes®
    While the Krimpet reigns as the prom queen of the Tastykake lineup, the Kandy Kake is Miss Congeniality: less critically acclaimed but secretly the superior of the two. Originally called Tandy Takes, the name was shifted to the just-as-alliterative but less nonsensical Kandy Kakes in the 1970s.
    YIELD: 16 cakes
    TOTAL TIME: 2-1/2 hours, including chilling time
    DIFFICULTY: 4
    SPECIAL EQUIPMENT: stand mixer,