Cookie of the Month: Going old-school oatmeal

By rahoward, on January 30th, 2022

Back in the day, the cookies — dropped from a teaspoon — were softer, rounder and, yes, smaller, and the world was good. I discovered this recently when I revisited a retro recipe for oatmeal cookies.

A wee bit of ground cloves (along with a generous dose of cinnamon) gave the Old-Fashioned Oatmeal . . . → Read More: Cookie of the Month: Going old-school oatmeal

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Scone of the Month: Sheltering with whole wheat, ‘nutty’ oats

By rahoward, on March 30th, 2020

Earlier this month, I celebrated Ireland through a molasses biscuit/cookie recipe I found in “The Little Irish Baking Book” (St. Martin’s Press; 1995), a charming work by the late Ruth Isabel Ross. 

Sometimes you fall under the spell of someone at the right time. Though I’d had Ross’s cookbook for a few years . . . → Read More: Scone of the Month: Sheltering with whole wheat, ‘nutty’ oats

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Pleasing the plum palate

By rahoward, on September 23rd, 2018

Is it possible I’ve been hypnotized by a fruit? If so, it is the plum that has seduced me, once again. Fortunately — or not, really — the season is woefully short, but during it, I find myself drawn, again and again, to the stunning array of plums, pluots and plum/cherry hybrids, gleaming like jewels . . . → Read More: Pleasing the plum palate

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Baked Sunday Mornings: Sizing up a Monster Cookie

By rahoward, on September 9th, 2018

Many memories were stirred up as I mixed and baked a batch of Monster Cookies for the Baked Sunday Mornings online baking group this week. The recipe (you’ll find it here: http://bakedsundaymornings.com/2018/08/31/in-the-oven-monster-cookies/), from “Baked: New Frontiers in Baking,” by Matt Lewis and Renato Poliafito (2008), is an old-fashioned drop cookie, described as “One part oatmeal . . . → Read More: Baked Sunday Mornings: Sizing up a Monster Cookie

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Baked Sunday Mornings: Jamming with a breakfast bar

By rahoward, on May 6th, 2018

I have plenty on my plate, but I’ve enjoyed adding trying out the recipes from Baked Sunday Mornings to my “to-do” baking schedule. It gives me a chance to attempt things I might not have otherwise and share with fellow bakers the results! While I cannot commit to making each recipe on the roster, I . . . → Read More: Baked Sunday Mornings: Jamming with a breakfast bar

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Baked Sunday Mornings: Recalling ‘butterscotch days’ through tarts

By rahoward, on January 14th, 2018

I love my first paging through a cookbook, particularly one as visually and deliciously stunning as “Baked: New Frontiers in Baking” by Matt Lewis and Renato Poliafito (2008). Usually, this initial “walkthrough” establishes my “must-make” list. Without question, the Butterscotch Pudding Tarts in the book has always been number one.

It’s easy to understand why, . . . → Read More: Baked Sunday Mornings: Recalling ‘butterscotch days’ through tarts

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Bread of the Month: Considering a muffin with flax appeal

By rahoward, on January 31st, 2016

I’m not sure where flaxseeds currently sit among the healthy food trend “it girls.” For awhile, it was nearly insisted upon to put flaxseeds, flaxseed oil, flaxseed meal or some other interpretation in nearly everything, from cereals to smoothies to breads. I believe now that chia seeds are claiming more attention, but I don’t keep . . . → Read More: Bread of the Month: Considering a muffin with flax appeal

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Bread of the Month: Sowing it simply with oats

By rahoward, on January 31st, 2014

Of the vast array of grains available to cook and bake with on the market, I continue to return again and again to a favorite — oats. The old standby, the stick-to-your-ribs standard, that reminds one of childhood and the comforting warmth a bowl can bring. So humble, yet versatile. They give a human and . . . → Read More: Bread of the Month: Sowing it simply with oats

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