Baked Treats

From the Oleson-family-owned O&H Danish Bakery, just north of Chicago in Racine, WI, these bars are easy-good. Third-generation baker Eric Oleson was happy to share the recipe which he says has been passed down in his family for close to 100 years. The slices put two good things together: the Danish penchant for butter, with Wisconsin’s bounty of fresh cranberries. The bars only appear at O&H during the Holiday season. “It’s kind of a traditional thing,” says Oleson, who likes to serve these very-moist bars chilled with a dollop of whipped cream.

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I love stories of positive change. With so much to be depressed about environmentally, it’s  encouraging to spend time with people like Harold Wilken of Janie’s Farm Organics and The Mill at Janie’s Farm in Ashkum, IL. One after another, land owners are coming to Harold with requests that he help them switch to organic farming. One after another, the acres in that bit of Illinois are returning to health, part of a growing grain revolution. And the certified organic grains Wilken and his farmers are stone-ground milling into whole kernel flours are full of living enzymes, germ, endosperm and bran. These flours make delicious breads like those featured at Hewn Bread in Evanston, IL, and got me thinking about a favorite treat of mine: Graham crackers. Continue Reading…

Gorgeously colored from ruby to pinky-red with blushes of celery green that take on a satiny-sheen in the light, rhubarb is soooo pretty. It’s also delightfully odd. Super-tart rhubarb is actually a perennial vegetable, not a fruit, in spite of being called the “pie plant” in 19^th century cookbooks. It comes in season in April peaks in June and if you’re lucky, hangs around in the home garden until September. It has a very distinct aroma—sharp, sort of vegetal funky—and if I had to put a color to the scent: red-brown. And although it very-much resembles celery (with its fleshy stalks and “strings,”) unlike celery, rhubarb cooks VERY quickly, and the strings entirely disappear, making it a lovely choice for topping this sweet-tart of an upside-down cake.   Continue Reading…

Take bread pudding up a few notches! With chocolate stout giving the cocoa-bean chocolate an more-intensely dark backbone. And the barley malt adds nuance to the creamy caramel. Continue Reading…

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Wow, the things you learn when digging into etymology! Word geeks tell us that the “goose” in “gooseberry”, for example, likely came from France, where they call the little green globes, groseille à maquereau or, “mackerel berries”, because French chefs used to make a sauce of the berries to go with mackerel. A bit more ribald, Molly Oldfield, writing for the London Telegraph says “gooseberry bush” was 19^th century slang for pubic hair, which led to the saying “born under a gooseberry bush.” Continue Reading…

The bar cookie brings with it the promise of plenty, the memory of family gatherings where people talked long and laughingly and dessert was a reward for kids who cleaned their plates. With all the press about eating in season, it’s nice to remember that the humble bar cookie showcased that long before it was en vogue, featuring whatever came from the garden or farmstand. Fresh, first, and then from preserves that had been “put by.” Continue Reading…

Richly flavored with molasses, strong coffee and a generous portion of ground cloves, these bars are one of my favorite holiday baking treats. They’re adapted from a recipe originally published 33 years ago in a community cookbook from Ladies Aid at Zion Evangelical Lutheran Church in South Milwaukee, WI. Slather the coffee icing on while the bars are still warm. Continue Reading…

Nevadan Elizabeth Castle says she got this recipe from her 93-year-old aunt, Myrnie Dawson, of Princeton, IL. Elizabeth got so many compliments on the recipe, she was happy to share it. It really is a good find–the perfect balance between cakey/fudgey in a brownie. Note: Since publishing this, Hershey’s stopped marketing the syrup in the can! Head of Hershey’s kitchen told me to substitute 1 1/2 cups of the syrup (1 lb.) or, to use the new 1 lb. pouch, on Ebay. It appears the 1 lb. can is still available here: Mercato Happy baking! Continue Reading…

The Chicago World’s Columbian Exposition of 1893 was a chocolate-lovers dream: Boston-based chocolatier Walter M. Lowney brought the first American chocolate bars. America’s oldest chocolate maker, Walter Baker & Company, handed out samples and showed visitors how chocolate was made. And the Palmer House introduced the first chocolate brownie, because Bertha Palmer wanted a portable dessert that ladies could have in boxed lunches at the fair.

Unlike other brownie recipes which started appearing in 1904 and specified that butter and sugar were first creamed before being combined with a small amount of melted chocolate, the Palmer House brownie is made with more than a pound of melted chocolate and a pound of melted butter. The finished brownie is also glazed with apricot jelly.  A combination of chocolate fudge and brownie, crispy-chewy on the edges, ultra dense and chocolatey, we think it’s best served frozen, or very cold…otherwise, gooey things happen. (Not sure how this worked in a boxed lunch…) Chef Stephen Henry says for cleanest slices, freeze the brownies for three hours after glazing. Then cut, and serve while very firm and cold.

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