I first posted this story exactly three years ago. In the interim? I’ve had another dozen letters from Madison Guerrilla Cookie fans asking me to repost it. So! here you go. Enjoy.
I just had a great conversation with Monica Eng of WBEZ about how people’s recollections of recipes they loved, but lost, can sometimes eclipse their experience of the actual recipe : ) I once spent weeks tracking down a recipe from a long-closed-restaurant for a mushroom barley soup that ran in the Tribune more than 30 years ago and didn’t exist in searchable archives. I was thrilled when I finally found the thing, complete with the actual dated clipping. I typed it up, e-mailed the recipe to the guy who requested it and in short order, got a reply stating that the recipe was the wrong one. “The soup I remember,” said barley-soup lover, “had much more bacon in it.” Ha HAH! And so it goes. Recipes are fluid things, as are our memories of them. Not always entirely accurate. Or could it be that the cook the night barley-soup-lover had the dish, went “off recipe” and was extra generous with the bacon?
Well, relatedly, the recipe for the Madison guerrilla cookie is of that ilk. First created by Mary MacDowell (UW MA ’67) riffing on ingredients from 1960s Tigers Milk protein bars, MacDowell shared the recipe with ’64 UW graduate Ted Odell, who tweaked the ingredients and baked them for the Quercus Alba Bakery. Hearty and filling, the cookies were sold in six- and twelve-pack sleeves through the Mifflin Street Co-op and other University of Wisconsin shops and became a student staple. I should say, a MUCH beloved student staple. Continue Reading…
