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.
I first ran this recipe story four years ago, when the Chicago Tribune gave me permission to take the Lost Recipes Found column I had launched for them & relaunch it as my own blog. In the years since, this muffin has become a family favorite. According to Michael Lisicky, department-story history expert, Jordan Marsh Continue Reading…
In 1945, Ann Sather plunked down savings earned at a Chicago meat-packing plant to buy an already-existing Swedish diner. Although of Norwegian heritage, Ann kept the Swedish menu to please loyal guests in the then-heavily-Swedish neighborhood which came to be known as Chicago’s Andersonville. Continue Reading…