Yes, that’s confectioners’ sugar dusted atop a grilled ham and cheese sandwich.
With jelly on the side.
What’s gives?
‘Baking Across America’ category
The Original Chocolate Chip Cookie: ah, sweet mystery…
February 5th, 2013 by
Recipe: None
Did you know the original Toll House cookie was called a Chocolate Crunch Cookie?
Back about 80 years ago, when this signature American cookie first saw the light of day – at the Toll House Inn in Whitman, MA – there was no such thing as chocolate chips.
Legend has it that Ruth Wakefield, the inn’s proprietress and head chef, ran out of chocolate for her chocolate cookie recipe one day, and added a chopped Nestlé’s semisweet chocolate bar to her sugar cookie recipe, hoping it would melt and turn the cookies chocolate.
Well, that didn’t happen; the chopped chocolate remained intact. And thus was born an American classic: the chocolate chip cookie.
Pilgrims’ progress: Thanksgiving in America’s Hometown
November 22nd, 2012 by
Recipe: Custard Pie
Did you know there are still Pilgrims celebrating Thanksgiving today, nearly four centuries after America’s original Thanksgiving dinner?
A Happy 20th Birthday Story! Learn. Bake. Share.
October 14th, 2012 by
Recipe: Life Skills Basic Bread Recipe
A guest post from Life Skills Bread Baking Program manager/senior instructor Paula Gray.
Don’t you love happy endings? I do. This story begins at the end. And, it’s the story that is 20 years old.
THIS is what happens at the end of the story that is repeated week after week in schools all over the country – lots and lots of bread. How did all this beautiful bread get here? And where is it going?
Pie fries!
August 26th, 2012 by
Recipe: Pie Crust
“It’s not nice to play with your food.”
Sure it is!
You know how you take leftover bits of pie crust dough, sprinkle them with cinnamon-sugar, and bake up a crisp, buttery/sugary treat?
County Fair Fried Dough: happy fry-day!
June 28th, 2012 by
Recipe: County Fair Fried Dough
Fried dough.
Two simple, straightforward words.
Fried. Dough.
Yet what a wonderful metamorphosis takes place when a simple flour/butter/water dough hits a scant 1/2″ of hot oil.
POP goes the dough, coming suddenly to life as air, trapped inside, expands to create big bubbles.
And what was formerly a soft, pale round of dough becomes golden brown and snapping crisp, the tasty essence of why we love doughnuts and french fries.
It’s all about that crisp deep-fried crust and flavor – even though 3/8″ of peanut oil could scarcely qualify as “deep” frying.
Have you resisted churros, beignets, and other deep-fried treats because you hate the thought of a gallon of hot oil bubbling on the stovetop, covering you and everything within reach with a rich patina of eau de doughnut?
Italian Easter Cheese Bread: toast of the town
March 28th, 2012 by
Recipe: Italian Easter Cheese Bread
Cheese bread.
Just hearing those two words together – “cheese,” and “bread” – makes your mouth start to water, doesn’t it?
Who doesn’t savor cheese? Who doesn’t love bread?
Polish Babka: an Easter tradition – and no need to knead!
March 25th, 2012 by
Recipe: Polish Babka
Easter is coming, the geese are getting fat…
So starts my mom’s variation on an old Christmas song, one she sang to us each spring, when Easter was indeed coming.