2004 Issue - Batter Up. For the Love of the Grain
Fried Dough From the Field of Dreams
This is the treat for which I am most famous for bringing to baseball
fields, near and far. The umpires in twelve counties remember me for
this. The parents of the team we blanked 12-0 in the '03 playoffs
forgave us when I handed out the recipe. So, what are you waiting for?
Use a bread machine to shortcut the dough preparation.
The Splitter (Fried Hotdogs)
Sounds awful, tastes great. Split a super size kosher hotdog, deep-fry
it, and stack it on a bun with ballpark mustard. Heard about this
specialty of a snack bar somewhere in New Jersey (Delaware?), tested it,
Is this vintage stadium food or Halloween fare? If you were going to
bake with Granny Smith, this would be a good time. But Macintosh,
Cortland, Royal Gala also work. Kid stuff to make, kid stuff to eat but
so pretty and so fun. Head out to the dollar store to get the Popsicle
sticks and some cello paper to wrap them.
Don’t get me started.
Batter Up Belgium Waffles
An early game of pitch and catch or an autumn brunch – you need
something staying. These are golden, buttery, and decadent waffles. The
only gridlock will be the stampede to the kitchen.
Fall Classic Cinnamon Bread
A little bread, plump and jaunty, hints of cinnamon (nothing
overpowering) and studded with raisins. Let it rise in the fridge
overnight and bake it before the house wakes up (yeah, right, you are
saying. Come on!).
Wakey, wakey, it’s a new day.
Pumpkin Pie Biscotti
Oh Canada, oh thanksgiving in October. Use half the can of pumpkin
filling for your pie and the other half in this blue ribbon recipe from
BB. (Pumpkin Pies galore are in our Archives….and check out the Brined
Roast Turkey too)
One of BB’s all-time most hit on recipes.
Ontario Butter Tart Squares
Another Canuck Thanksgiving or anytime treat. If you like your sweeties
real sweet (pecan pie sweet), than this will suit. You can also use
pre-made miniature tart shells with the filling for a more traditional
version of this classic. A great keeper if you want to make this ahead.
Diner Style, Old-Fashioned Apple Crisp
How long has it been since you had this or made it for someone?
Caramel, apples, cinnamon, and a nutty oatmeal crisp topping. Who can
ask for anything more?
McIntosh and Cortland Country Apple Pie
A touch of that amazing Vermont apple syrup again in this great country
pie. If you do not have these apples where you are, just try to find a
combination of semi-firm baking/eating apples that are mostly sweet with
a hint of tart. The big news on pie dough these days is Crisco’s new No
Trans Fats version of their shortening. Look for the green can. We tried
it. We liked it. We feel better about shortening lately.
Original Cornell Bread
One of America first, cult, health food breads. Updated with a smidge of
Olive Coil Bread
What marvelous things you find at Farmer’s Markets. This
weird/good/zesty/heavenly little bread was a treat-in-hiding at the
cheese store at Montreal’s Atwater Market. To recreate it was a labor of
love. A lean dough, olives, garlic, all coiled up and baked into the
perfect something for a tailgate picnic.
Secret Ingredient Legendary Cheesecake
How amazing is cheesecake! Like bread, you change one element, or you
fiddle ever so much with this or that and before you can say, cheesecake
is really an added source of needed calcium, another cheesecake is born.
I have made many cheesecakes. All good. All special. But this, (eyes
downcast, tone is modest), this is my best (well, wait – there is also
the Oreo, the Chocolate Eruption and my White Chocolate Raspberry). The
secret? It seems to be the can of Devon double cream I had, otherwise
known as Carnation (sometimes Nestlé’s has it) Thick Cream. It makes for
the most luscious, remarkably smooth (but not mushy) cheesecake ever.
Kitchen Sink Cookies
Refrigerator Bran Muffins
King Congo Bars
3000 people voted this one outstanding bar of the year