May 2006 Issue -
Pride and Pastry or Tea With Jane
Regency Madeira Cake
A simple, good, classic cake that has graced the English kitchen for a
century or two. This is one for your sideboard; a currant-studded, moist
loaf that pleads for a cuppa ‘o fine tea.
Cake Flour Cream Scones
Use a lighter, more tender flour and you’ll have more tender scones.
These are clouds, not scones – simply tiny gems of pastry that are art.
Make them small and watch them disappear in a trace.
Port Wine Dipping Cookies
Stately cookies, circa Pemberley House. Just the right size (tiny as
coins) and crispness for dipping into sweet wine after dinner. These
keep indefinitely, especially if stored in a crystal cookie jar.
Historically correct butter cookies, these would be very at home at a
French pastry shop or New York’s Dean and Delucca.
Blueberry Lemon Pound Cake With Baker’s Crumb
Pound cake with a bakery-style crumb topping. Delicate crumbed and as
perfect at breakfast as luncheon or high tea.
Scrumptious. Sweet, laced with a touch of mace and orange, and topped
with crushed or coarse sugar. You can take a trip to Bath, England or
simply make them in your own kitchen. Gorgeous baking, incredible aroma.
People in Austen’s books holiday in Bath but was it the weather or the
Dark, moist demerara sugar makes for sumptuous shortbread. If you don’t
have it on hand, use dark brown sugar.
Bramley Apple Keeping Cake
An outrageously tall and mighty apple cake! If you had Bramley or Pippin
apples, they would make a very British apple cake. But any
across-the-pond apple will do in this mouth-watering, miles high apple
cake that keeps like a dream.
Almond Cinnamon Pull Apart Pastries
A sweet center of gooey cinnamon-scented almond paste makes these
oh-so-tender little buns somewhat liked pedigreed (and dainty) cinnamon
rolls but a little less effort.
Sticky Caramel Pudding
Pudding Cakes have a legacy that goes way back. Easy, luscious, gooey
and just the right combination of cake and syrupy puddin’, this is when
you have company in 30 minutes and only 5 minutes to spare.
Little Iced Cakes
Tiny morsels of golden cupcake-style cake, with pastel fondant on top
makes these company treats or teatime perfection.
Mr. Bennet’s Favorite Bread Pudding
Smooth, creamy, decadent but rustic at the same time; nothing beats this
treat on a chilly spring night.
Northanger Abbey Butter Cake
Pure, light, golden layer cake. It is good iced, plain, for jam of split
It even makes superb birthday cake; the tastes of shortbread but with a
The quintessential little cinnamon bun from across the pond. Flaky,
sweet, lighter than American cinnamon buns but still rich and buttery.
Mr. Darcy’s Wheaten Currant Scones
Integrity comes in all forms. These scones are crusty, rustic bundles
that are nicely wheaty and a touch oaty, and bursting with currants and
Thompson raisins. Make them small for teatime or larger for a coffee
break. Nothing beats this blue-ribbon recipe.
Clementine Marmalade for scones
Sweet and tangy, but no bitter bite, this is a marmalade for all
Authentic English Muffins
Big rounds you make in the griddle. Serve them warm with strawberry
preserves or homemade McMuffin thingies, or as the foundation for a
weekend batch of Eggs Benedict. If these weren’t so easy and so much
better, I would say buy ‘em. But they are easy, far better and awesome
to every last spec of their rustic crumbs.
Stilton, Cheshire and Cheddar Biscuits
Zesty, cheese-laden biscuits that never last, no matter how many I bake.
Imagine a little bread, served hot out of a cast iron pan, each with
built-in holes to catch dripping creamery butter. Why imagine? Just make
The British and Indian connection in cuisine dates back to Colonial
times. Mango Chutney is usually served in Indian restaurants as a whet;
it is also good with pound cake, or slathered on fresh cream biscuit,
scones or fresh crumpets. This is one of our most downloaded
(non-baking) recipes ever!
Mr. Collins Raisin Tea Brack
A totally delightful, raisin stuffed fruited quick bread that never
stales and pleases anyone who likes fruity loaves but doesn’t like red
and green cherries.
Miss Bennett’s Tea Blend
A hearty, spirited tea blend especially created for our Tea With Jane
edition of BB. This is a heady mix of English Breakfast, Assam, Orange
Pekoe, a touch of Darjeeling to smooth things over and a secret
ingredient or two extra to make it more memorable. Isn’t this the
perfect blend for Elizabeth or “Lizzie’ Bennet of P&P? It is all
things……her. One sip both soothes and inspires.
Cream Earl Grey Tea
Is this a tea or a potion? Is this a beverage or an oasis?
Lavender, Lilac and Rose Talc
Another recipe of a sort from Scent of a Baker. A bouquet to dust on
when the baking’s done and the bath call....
And Some Extra Nibbles....
Swiss Fudge Topped Decadent Éclairs
Oh baby cakes, these are to swoon for. Pastry puffs are stuffed to the
gills with pastry cream (our special recipe), slathered with a special
Swiss fudge topping. Éclairs, but all dolled up in a way no pastry shop
ever does. Check out the frozen version too.
Skinny Carrot Cake Cookie
We brought you the Original Skinny Cookie and now it is The Skinny
Cookie, Part Deux: spicy Carrot Cake version. Equally awesome, equally
Chocolate Skinny Cookies
Of course you need a great recipe in all colors. This is what you need
when you are running a Mother’s Day Marathon or
stuck-in-traffic-and-starving and need something quick, sweet and
wholesome. The best chewy, chocolate oaty cookie ever. No eggs, no
butter, some spelt and baking perfection.
Baker’s Edge Brownies
We were wooed by this new and funky pan from
www.Bakersedge.com. It is
for baking brownies (and other bars) that emerge all perfectly baked
through (in the center and on sides). It also neatly portions the baked
bars. The pan is super hefty and simply, a brilliant idea. Great for
drop scones too or Baker’s Edge scrumptious Cookie Bars (check their
Serendipity Deluxe Bars
Sometimes a great notion produces one-of-kind baking. These are
incredible and rather magic.
Three layers that converge into a gooey, sweet bar that defies
Santropol Ratatouille Soup
A lunch and tea break with an editor friend started with a bowl of
amazing Ratouille Soup from Montreal’s beloved Santropol Restaurant.
Sunny, nutritious and zesty, this is when you crave something filling
and savory. This is simply gorgeous food.
Molini Pizzuti ‘OO” Flour Sweet Monkey Bread
A sweetheart of a yeasted coffee cake made extra delicate with Molini
Pizzuti “OO” Flour. A super Mother’s Day treat.
Seinfeld Deli Style Cheesecake
Big, bold, satisfying cheesecake. Nothing moussey or sissy-styled about
this New York bakery ‘n deli style cheesecake. This is after theatre,
oh-company-just-dropped by wow-em cheesecake.