May 2005 Issue -
Go West, Young Bakers. Celebrating the Frontier Spirit….
Did you also grow up munching on this over-stuffed cookies?
Don’t you think you should continue tradition?
1860 Biscuits or Baker’s Secret Trick Best
Whoa, Nelly, these are the best, bar none. Did you know that modern
baking powder was to baking, in 1860, what the Internet was to
technology in 1995? These are the most tender, delicate little biscuits
to grace your table. Berries are entirely optional. Sweet or savory, the
as you like ‘em, these are bet-yur-biscuits the best, most tender,
delectable little gems to pop out of your oven. Ladies, stoke those
Mudslide Cookies By Moi
Mudslides, whether they be now or then, are generally unwelcome but this
is a mudslide of the sweetest variety. Cookies with a little Mother’s
Day mojo? That would be chocolate, straight up. These are very French,
very rich, very over the top, and extraordinarily unique. If you want to
impress or seduce, this is highly recommended. Tons of Mudslide Cookies
abound – this one works.
British Butter Slice Cake
This cake is so simple and yet I urge you to make this one first for it
is truly fabulous. It actually improves each day after baking. It was
what the Brits would call a slice cake – a pure, moist but light cake,
split and smearead with a thin layer of apricot (or raspberry) jam or
slicked up with whatever you want to slather on it (sweetened cream
cheese, Nutella, dulce, ganache). Our testers have not stopped raving
about this cake. Bet you won’t want to share this recipe. Why? It makes
you look sooooo good! Meow.
Ah, for old school baking. So darned simple, so darned good. In the
Scottish highlands, where these delightful treats hail from, they are
called biscuits (care for a bickie?). We call them cookies, lass. Go
west and conquer the Empire and make it yours. But don’t forget dessert.
Sweet butter cookies, prettied up with white glaze and a half cherry in
the center. Adored by Canucks and Yanks who remember them from their
youth, i.e. anyone who has a baking Scot in their lineage.
Pom Bakery Toaster Corn Cakes
Corn from the frontier is still a welcome carb and actually, corn, was a
New World phenom. A vistor requested these vintage corn cakes that
Montreal’s Pom Bakery was renowned for. Corn cakes were a cross between
cornbread and a corn muffin and yet something entirely and indescribably
heavenly. A drizzle of melted butter and honey gives these the
characteristic Pom Bakery moist surface and makes the corn flavor
positively sing out. These freeze beautifully.
Cracked Wheat Bread
Cracked wheat, wheat germ, but good taste always. An easy little bread
to start your day. The fragrance of this bread baking is only outdone by
the resplendent taste. Sheer pro-bakery fare.
Old-Fashioned Pie Tin Crumb Cake
Sometimes you want something modest, quick and appealing homespun.
This is it. A pan o’ golden crumb cake made lickety split for a special
brunch or special friend who drops by for tea. Serve it tailgate style
or put down the back boards of your covered wagon, circa Murphy or
Soda Cracker Crunchy Chicken Tenders
In the old days, pioneers would have breaded these in ground up, Hard
Tack or sea biscuits. Waste not, want not – no matter what the era!
These are snacky or meal-worthy.
Dried Apple Pie
Dried apples, fresh apples, fresh pie dough and spice. Wow!
Bake like this and any chuck wagon will hire ‘ye for the journey there