Tag Archives: baking

Physical skills, intellectual instruction, and the complexities of egg-beating

A few years ago I left off my research into historical gastronomy when it became clear that I was onto an idea bigger than the project could contain — a set of interlocking ideas, really, about craft and the body. … Continue reading

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Shrewsbury cakes

These are not your ordinary cookies. They’re lighter and less sweet than modern cookies, delicately flavored, and made without chemical leavening, in a style that goes back more than 300 years to England (where they were named for the town … Continue reading

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Almond wafers

Light, crisp or chewy as you prefer, perfect with sorbet, ice cream, or a lemon or orange pudding or pots de crème.

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Cranberry nut bread

As often happens, I started with a recipe from the King Arthur Flour 200th Anniversary Cookbook and then tweaked it until I got what I wanted. A note: the orange juice gives the bread great flavor, but leaves it a … Continue reading

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Speculaas

Since I first made these a few years ago they have become my favorite Christmas cookie — richly spicy, crunchy, not too sweet, satisfying but not heavy. The Dutch traditionally make them for St. Nicholas’ Day on December 6, and … Continue reading

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Hot cross buns

These are the buns I bake every year for Easter morning breakfast. The recipe is adapted from The King Arthur Flour 200th Anniversary Cookbook, but the combination of spices and flavorings is borrowed from a bun I ate years ago … Continue reading

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Molasses-ginger cookies

These are big, soft, chewy cookies, not cakey like my usual gingerbread. Melting their butter gives them their texture.

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Cranberry crumb cake

The cake is simply a 1-2-3-4 cake made with buttermilk for richness and a bit of tang, so if you’ve baked a cake before, the technique ought to be comfortable. The addition of cranberries and a crumb topping makes it … Continue reading

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Gingerbread shortcakes

You can eat these any time, for breakfast or as a snack or with a meal, but they make a brilliant basis for strawberry shortcake. For a variation, try replacing the ginger with a teaspoon or two of cardamom.

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Lemon sponge pie

The lemon sponge pie is simply a lemon custard pie with separately beaten egg whites, and I think it began as an attempt to lighten lemon custard pie — an attempt that failed, but produced something entirely different. When you … Continue reading

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