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" The Brass sisters describe themselves as &amp;quot;...two roundish bespectacled women in our sixties...&amp;quot; and the jacket photo confirms this. Marilynn and Sheila Brass look like two characters in a TV sitcom--they are quite adorable.  Unlike the adorable Brass sisters, I am not a baker. It requires an exactitude that I am simply not capable of, but that said, when I bake, the recipes the sisters have collected here are exactly the kind I like to bake, and the results are exactly the kinds of desserts I like to eat. The world is full of chocolate lovers and people who thrill to all things lemon, but what I love are the homey, crumbly, very American sorts of pastries you&amp;#039;ll find in this book: hermits and butterscotch bars, gingerbread and sour cream coffee cakes. My husband calls these recipes &amp;quot;concoctions,&amp;quot; meaning that they are not based on classic pastry formulas. I know what he means. They aren&amp;#039;t all that sound in their methodology, but they have stood the test of time and in some cases that&amp;#039;s enough. These enduring recipes have passed from generation to generation among families from all over the globe as they assimilated and became &amp;quot;American.&amp;quot; They are simple to make, using ingredients you probably already have on hand. Because they are so simple, I think it&amp;#039;s important to use good ingredients: butter, not margarine; fresh fruit; and real, not artificial, vanilla extract. The two recipes I chose give a nice twist to classic Thanksgiving desserts. Once you&amp;#039;ve assembled the ingredients, you can pretty much throw these pies together--and enjoy the ooh&amp;#039;s and aah&amp;#039;s that accompany the presentation of handmade desserts. See Brass Sister&amp;#039;s recipes for Lannie&amp;#039;s Lord Have Mercy Sweet Potato Pie and Holiday Apple Custard Pie "^^<http://www.w3.org/2001/XMLSchema#string>
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