Back to Baking

The other day I brought some Oatmeal Chocolate Chip Cookies into work.  A friend happened by and remarked - "Hey, who made the cookies?"  I chimed in that I had and she said, "Oh, so you're baking again....?" and I answered  "Well, yes... I guess I am."

Sometimes we get away from ourselves.  We get caught up in all the things we need to do and think about.  We get caught up in the day to day traffic of our lives.  We become removed from our basic passion for the things that make us feel the most alive and the most connected to who we are.  It's okay.  It happens.  There is probably a very good reason or maybe several reasons, why I did not bake for a while - learning to ski..., changes at my day job..., Mercury in retrograde - take your pick!  Any number of things can cause us to turn away temporarily from our source of inner satisfaction and peace.  That said, it is good to be back to baking.

For me baking is both an indicator that I am in my sweet spot (could not resist the pun) and also a remedy when I am out of sorts.  Waking up this 4th of July morning without a big plan, I found myself drawn to make a Linzertorte which I had picked up the ingredients for several days ago.  Now, if you have a copy of the book then you know that Linzertorte is a recipe from my Grandma Lisl.  It is a traditional German nut pastry layered with raspberry jam.  I learned to make it when I was about 13 years old.  It is my father's favorite thing, though it is my grandmother on my mother's side who used to make it.  So, I usually bake one for my dad as a birthday present.  I am a little late on that, but catching up now.

Since the recipe makes two full Linzertortes I decided to make half the regular way and half with gluten-free baking mix and maple syrup.  Not only was I in the mood to bake, I was in the mood to experiment.  Ooh la la!!! 

The jury is still out on the experimental version...  I will be working in my laboratory (uh, I mean kitchen) to perfect that item for all you beloved gluten-free friends and I promise to have it for you soon.  Something to look forward to!

Meantime, here it is.  Grandma Lisl's Linzertorte recipe.  Thanks grandma, for helping me find my bliss and reminding me to be myself.

Linzertorte

3 cups flour
1 cup unsalted butter
1½ cups sugar
2 1/3 cups ground pecans
2 tablespoons cocoa
¼ teaspoon ground cloves
½ teaspoon cinnamon
2 tablespoons whiskey
1 egg, slightly beaten

12 ounces raspberry jam

1 egg slightly beaten for egg wash


Using your hands, cut the butter into the flour until the mixture is crumbly. Add the sugar, nuts, cocoa and spices. Continue to mix with your hands. Add the whiskey and the egg. Mix together and work into ball. Divide the dough into 6 balls and shape each one into flat disks. Chill overnight.

Remove the disks of dough from the refrigerator about a hour before beginning to prepare the torte. Preheat oven to 300°F. Roll out one disk to about ¼-inch thickness and place it in a 10-inch tart pan with a removable bottom, pressing together any cracks and pressing up the sides of the pan. Watch that the corners do not become too thick. Spread ¼ cup of the raspberry jam thinly to within a ¼-inch of the edge of the pan. Roll out the second layer of dough and cover the layer of jam. Spread with another ¼ cup of the jam. Roll out the last layer. Cut into strips and make a lattice design with them over the top or cut into heart (or maybe star) shapes and arrange in a pattern over the jam. This dough is very fragile, but if you push it together, it heals while baking. Bake for 35 to 40 minutes. Cool slightly then add more jam in the open spaces between the strips or hearts while the torte is still warm.

When the torte is completely cool remove the outer ring of the tart pan. My grandmother always said it was best if stored in the freezer for a few months before serving, but I find that it is okay to serve after a day or two of refrigeration. Be sure to wrap it well in plastic wrap and freezer bags during storage.

Makes 2 10-inch Linzertortes, serving 8 each.

Happy Remember to be Independent Day

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Decisions, Decisions...

Too many recipes, not enough time.  Or in my case, too many post holiday sales on boots and not enough hours in the day to find the right pair.  Alas, that is another story....don't worry, it has more than one happy ending.

By now some of you have the book.  So, the question is: What are you going to do with it?  Maybe you are going to read all the little quips about why this or that recipe is special.  Maybe you are going to sit with your kids and look at the pictures, playing the game "That Looks Good."  Maybe you are going to go through the index looking for the "gluten free goodies" section.  Maybe (and I really hope this is what you are doing) you are going to look through the book and find that one recipe that says, "Bake me... bake me right now!"

Maybe you are overwhelmed by the choices, like me with the boots, (by the way, please don't mention my name to the people in the shoe department of Von Maur, I am pretty sure that I am banished for life for trying on every pair in the store... and of course none of them are now residing in my closet.)  My point is that if you are having trouble choosing - I understand!  But here is the really great part.  You don't have to choose only one recipe to make.  That's right!  You just have to get started with one.  See how easy it is?  Yes, so maybe still you are perplexed and thinking, but the trifle has so many parts to it and Santa did not bring me the French bread pans I asked for.  Don't worry.  Start small.  Focus on just one section, like Cookies, Bars and Truffles (or just shop for black boots that narrows it down, opps, there I go again.)

Once you are in the section that draws you in, take a deep breath and find the one recipe that you keep coming back to.  You know there is one that caught your eye.  Pencil, paper, shopping list.  GO!

Now comes the fun part.  Get in the kitchen and get baking.  And when all is said and done and the cookies have gone from the cooling rack to the cookie jar to the crumbs on the counter; I want to hear about it.  Tell me what you made.  Or, if you have not had time to bake yet, tell me what you want to make.  Nothing in the world (not even the moment when I actually did find the perfect pair of black boots) makes me happier than when I hear someone say "I made your recipe."  It happened just yesterday; it caught me completely off guard and inspired me to get back to the blog.   I promised that I would blog before the end of the weekend with a new recipe and so, now that I have finished boot shopping for the moment, here is my recipe choice from the book for you.  Hopefully, it will not only satisfy your desire to bake, but also help you use up any leftover ingredients from your holiday.

January Cookies

Soft Molasses Cookies with Crystallized Ginger,
Peanut Butter Cookies and January Cookies

1 cup unsalted butter, melted

2 cups brown sugar

2 eggs

2 cups flour

1 teaspoon soda

½ teaspoon salt

¼ teaspoon nutmeg

2 cups oatmeal

1 cup corn flakes

1 to 1½ cups raisins or dates

1 to 1½ cups chopped walnuts

1 to 1½ cups shredded coconut

Preheat oven to 350°F.  Add melted butter to sugar, add eggs and mix.  Sift flour, soda, salt and nutmeg together and add to the mixture.  Add oatmeal, corn flakes (crush slightly before adding), raisins or chopped dates, nuts and coconut.  Mix together.  Roll into 1½-inch balls and flatten before placing on non-stick cookie sheets.  Bake for 12 to 15 minutes.  Makes 3 dozen.

This recipe originally comes from my grandma Gert.  I added the walnuts and coconut to it just to use stuff up one year after the holiday cookie marathon.  That is why I renamed them January Cookies.  I will make them this weekend.  If you make them too it will almost be like we are in the kitchen together.  

Happy New Year, Happy Baking and Happy Boot Shopping to All!

You can purchase Baking Pure & Simple on createspace. 

At Last!

At last... the book is out and I am speechless...

You can purchase Baking Pure & Simple on createspace.

 Enjoy and Thank You!

A portion of the proceeds from the sale of each book helps support

southeastern Michigan's largest food bank, Food Gatherers.  

I Left My Heart... in San Francisco

Go ahead - fall in love.  I know, its scary.  Dangerous.  Full of dark places you are not ready to explore....  That is why I am advocating for the long distance relationship here.  The kind of thing that can only get you into so much trouble.  I am going to confess.  I'm in!

It was kind of blind date, I guess.  A friend fixed me up.  Told me how great...blah, blah, blah...  So I thought how bad could it be?  Maybe I should just see what happens.  Off I went.  Here in San Francisco for just a few days.  The possibility of romance was too alluring to pass up.

I had to ask directions to the place, but I found it alright.  It was so classic on the outside that I had to take a photo.  Once inside I was instantly charmed by the sight of a glass covered bakery counter filled with piles of croissants... almond, hazelnut chocolate, plain and turnovers, apple and lemon... I don't know what all was in there.  I zeroed in on the lemon turnover, wondering if there was lemon curd inside... um... lemon curd, yum....

Just then a small dark haired woman appeared behind the counter.  She was barely able to see over the top.  I asked about the lemon turnover, but I really did not get a straight answer about the the contents.  She directed my attention to the right of the lemon turnover, to the apple turnover.  It was lovely!  Shaped like a half moon with curved striations on top and the most beautiful toasty brown color.  The whole package.  So, I went for it.  Just add coffee (decaf please.)  I choose one of the small black lacquer tables near the window with the signature sign painted on the glass just above.  I could watch people going by on their way everywhere.  I removed the turnover from its traditional bakery bag and immediately tore it in half.  No waiting...  I could see the apples in the filling, tiny golden morsels.  I took a bite from the center.  The pastry was perfect.  Not too sweet and just the right combination of tender and crispy.  The apples were wonderfully seasoned and diced so small that it was easy to savor the combination of the pastry and the filling.  Um...  I took a minute...  I had a sip of coffee.  Fade to black.

After having my way with the apple turnover, I finished my coffee.  Content for the moment, but only for the moment.  Before leaving I went back to the coveted glass counter and ordered an almond croissant and, yes, the lemon turnover I was first so attracted to when I came in - to go, of course.  I noticed that they had adorable boxes of those cute little filled French almond macaroons in about a dozen flavors.  My sister and I had just been talking about those cookies.  I decided that I would come back before leaving the city to pick up a box for her.  Maybe it was just an excuse to visit my new love once more.  After all, it is possible that we may only have these 3 days together and then never see each other again; I wanted to make the most of it.

What is that?  You want to have a date with my new love the next time you are in San Francisco?   You think I will tell you how to find my treasure...  I have never heard of such a bold request.  It is very modern, I guess... maybe just this once, I could be persuaded to share.

I fell in love with La Boulange Bakery on Sutter Street a block and a half west of Stockton Street.  You have options they have several locations.

P.S.  I just broke down and had a bite, okay 3 bites, okay 5 bites, of the lemon turnover.  It is lemon curd inside!  With tiny sugar crystals on the top, and that same wonderful pastry...  Totally sublime.  Always go with your first instinct when it comes to love.  Then again, is it that much sweeter in comparison to the apple turnover?  Or perhaps because I have been thinking about it for a few hours?  Somethings we will never understand. 

Do Big Things

I will always remember something that I heard in the very first commencement ceremony I was responsible for some years ago.  Our speaker was a big internet guru and I don't know if I have his exact words here but it went something like this:  "Do big things and people will help you."

I think it stayed with me because I had just put on this ceremony, an event bigger than anything I had ever done before, and just about everyone I worked with had helped.  Something about hearing him say those words made me realize that no one could have done it alone.  It also inspired me and gave me courage to start projects, knowing that if I did not have all the pieces in place at the beginning, I could trust that other people, who had skills I did not possess, would be able to help.

This has been the case at every stage of writing Baking Pure and Simple - help has been there when needed.  In the beginning it was Audrey who did the beautiful photography, then Julie who helped with the proof reading, Stasia who offered to index it and most recently Mira who has been working with me for almost a year on the graphic layout.  Not to mention everyone who suffered through all those samples.... Words could never fully express how grateful I am to all of you!

Now in these final weeks it seems like the book has its own energy, and its own force toward becoming and getting out into the world; like it is pulling itself forward instead of me pushing it out there.  Yesterday, I proofread the first hard copy of the actual book while sitting on a plane for 4 hours.  Luck was there again as on an almost full flight I managed to have an open seat next to me so I could get the work done in comfort.

Okay, so what does all this have to do with baking and the Holiday Cookie Marathon?  

I knew you were going to ask me that!  Today's recipe is for the Corn Flake Wreaths.  Why?  Because you have to have a friend help you make them.  One person shapes the wreaths while the other person follows behind and puts on the red hot cinnamon dots before the cookies get too cool.  If the wreaths get too cool the red hots will not stick.  

There is no other way to do it.  So find a friend and get in the kitchen!

Corn Flake Wreaths

¾ cups unsalted butter

21 ounces miniature marshmallows

8 cups corn flakes

green food coloring

red hot cinnamon dots

vegetable shortening to grease your hands

In a large pot, melt the butter and marshmallows slowly over very low heat.  Stir until completely melted and uniform consistency.  Remove from heat.  Add green food coloring to desired shade.  Add corn flakes and stir with a wooden spoon until mixed.  Shape into wreaths with greased hands and place on greased trays or greased parchment paper.   Have a friend decorate with 3 to 5 red hot dots immediately.   

Makes approximately 4 dozen.

Who are you?

Several years ago I was at an event for students and the host had planned an ice breaker.  I was just standing around, making sure everything was going okay when someone handed me a small pencil and a sticky note.  I heard the host say "write down your Epitaph - write down how you would like to be remembered at the end of your life."  Wow, kinda morbid, was my first thought, especially since the event was for a bunch of college students who all had bright futures.  Then I looked at my sticky note and I knew exactly what to write. 

"The quintessential author of books on pastry and vegetarian cooking." 

There.  That was it.  I did not have to think about it, or edit it or second guess it.  I knew.  I suddenly had a great appreciation for this ice breaker.  In fact, I thought it was one of the best games I had ever played.  That sticky note is still pinned up just behind my computer at work (where I do not currently write cookbooks.)  I think at the time I had just started working on Baking Pure and Simple, my first cookbook which will be ready for publication sometime in the next two weeks.  I has taken 4 years, or 34 years, however you want to look at it, to write this book.  Yesterday I saw the final proof from the on-line publisher and by next week I will hold a proof in my hands. 

So, I guess this is not what you were expecting when you came to read my baking blog today, but it is what you get.  Baking inspires me, it is the gift I have to give to the rest of the world.  What inspires you?  Who are you?  At the end of your life how will you be remembered?  Whether or not I actually become the quintessential author of books on pastry and vegetarian cooking doesn't matter.  What matters is that I am going for it. 

So, now, just so you won't be disappointed I am also going to give you a recipe.  I love these simple Cinnamon Stars.   They are in the lower front corner of the photo, next to the Lemon Bars with Coconut Crust (patience... patience....)

Most of the members of the Holiday Cookie Marathon are in this photo.  From the Cinnamon Stars moving clockwise we have:  Honey Almond Shortbreads, Cornflake Wreaths, Ginger Molasses Cookies, Mexican Wedding Cookies, Viennese Cookies, Rum Balls, Basler Brunsi, Orange Almond Macaroons, Lemon Bars with Coconut Crust and Thumbprint Cookies in the center.  I will keep the holiday cookie recipes coming over the next few weeks. 

Cinnamon Stars

½ cup unsalted butter, room temperature

1 cup sugar

3 egg yolks

2 tablespoons milk

2 cups flour

2 teaspoons cinnamon

½ teaspoon baking powder

½ teaspoon salt

Cream butter and sugar. Add egg yolks, then milk and combine. Sift flour, cinnamon, baking powder and salt. Add to creamed mixture and mix until just combined. Chill for 3 hours.

Preheat oven to 350°F.  Roll out approximately 3⁄8-inch thickness. Cut with star shaped cookie cutters. Bake for 8 to 10 minutes. Makes 4 dozen.

Holiday Cookies - More on the Marathon

 

Every year, right around Thanksgiving, while everyone else is out struggling for parking spaces at the mall or fighting over limited quantity bargain gifts, I begin my Holiday Cookie Marathon in the relative safety of my kitchen. I spend each weekend making 3 or 4 batches of cookies and storing them in air tight plastic freezer bags in the freezer and logging my progress into a spreadsheet. Yes, I am a nerd.

I have found that the easiest way to do it is to make cookies which use similar or complimentary ingredients at the same time. It makes shopping for ingredients easier and simplifies the whole process. I make all the cookies which will require melted chocolate to decorate the top in the same day or weekend. I also consider which cookies will use egg yolks and which will require egg whites, making them at the same time as well.

Here is the current annual cookie line up.

First Weekend: Make Honey Almond Shortbreads, Cinnamon Stars, Orange Almond Macaroons and Almond Cookies.
Second Weekend: Make and Lemon Bars with Coconut Crust, Thumbprint Cookies and Mexican Wedding Cookies.
Third Weekend: Make Linzer Hearts, Viennese Cookies, Rum Balls and Basler Brunsli.
Fourth Weekend: Make Ginger Molasses Cookies, Cherry Winks and Corn Flake Wreaths.

Here's a recipe to get you started. Happy baking!

Almond Cookies
from Baking Pure and Simple by Laura Arendsen Rowe - available soon

1½ cups unsalted butter, room temperature

1½ cups sugar

3 egg yolks

2 teaspoons almond extract

¼ cup water

5 cups flour

2 teaspoons baking powder

½ teaspoon salt

1 cup sugar for rolling cookies in before baking

1 cup whole raw almonds

Preheat oven to 350°F. Cream butter and sugar. Add egg yolks, almond extract and water to creamed mixture. Sift flour, baking powder and salt and add to mixture. Blend until combined. Shape dough into 1¼-inch balls, roll in sugar and place on a non-stick cookie sheet. Press to flatten with the flat bottom of a short wide glass dipped in sugar. Press a whole almond into the center of each cookie. Bake for 12 to 14 minutes. Makes 5 dozen.