Butter Baked Goods: Nostalgic Recipes from a Little Neighborhood Bakery by Rosie Daykin (Random House 2015) is full of the kind of sweet tooth treasures you might desire as a kid – that are just beyond reach in a cookie jar on a far off shelf. Open this book and make your own indulgent, sweet treats. There is nothing ethnic or foreign, just nostalgic sweets. Whether you want to make cupcakes or a traditional pie or muffins, you’ll find recipes that work.
Super Chef looked closely at the Bars and Slices chapter – these are definitely not something you’d find in a French patisserie – but they may bring back more memories for you than a madeleine. Rosie likes playful names for her bars, like The Dunbar (p. 101) named after the street where her bakery is located – it’s layers of oats, chocolate chips, coconut, and dulce de leche. The Dream Slice (p. 102) has a layer of chopped maraschino cherries between a buttery crust and a butter cream frosting. It might be a fun dessert to celebrate National Cherry Blossom Festival. The Campfire Bar (p. 106) is essentially a S’Mores with a thick homemade marshmallow (p. 227), a chocolate layer and a graham cracker layer – the book also has a recipe for homemade graham crackers (p. 87). The photograph that accompanies the recipe by Janis Nicolay is so neat, without a spec of chocolate on the white marshmallow that it looks too good to eat. Butterscotch Crispy Bar (p. 115) is a chocolate-topped treat made from you know what: This bar is a take on the traditional Rice Krispies Treat. They set up nice and firm, which makes them great travelers. Perfect for kids’ lunches or as a little something to stash in the bottom of your bag.
But if you want something with a bit of tang, then Lemon Walnut Bars (p. 119) would be a better bet. Rosie notes that they keep well in the freezer – so make a batch and dole them out slowly.
Now that Valentine’s Day is over, but summer’s picnics and BBQs are still a long way off, you’ll need Butter Baked Goods for some nostalgic recipes to get you through the cold months ahead.
Recipe: Lemon Walnut Bar
½ cup butter
1 cup large-flake rolled oats
1 cup all-purpose flour
¾ cup dark brown sugar
½ cup unsweetened shredded coconut
½ ground walnuts
1 teaspoon baking powder
1 300 mL can condensed milk (about 1 ¼ cups)
½ cup lemon juice, freshly squeezed (about 2 lemons)
Makes: 16 bars
You will need: (9 x 9-inch pan) buttered and lined with parchment paper.
1. Preheat the oven to 350 degrees F
2. 2. In a small saucepan over low heat, melt the butter [or melt in the microwave for about 30 seconds on high).
3. 3. In a large bowl, combine the oats, flour, sugar, coconut, ground walnuts and baking powder. Pour in the melted butter and mix with a spatula or large spoon until the butter is evenly distributed. Press half the oat mixture in the prepared pan firmly and evenly.
4. In a medium mixing bowl, whisk together the condensed milk and lemon juice until fully combined and slightly thickened. Pour the lemon mixture over the base. Use the back of a spoon or a small offset spatula to spread the filling evenly across the base. Sprinkle the remaining half of the oat mixture over the filling.
5. Bake in the preheated oven for 22 to 25 minutes or until the top is a golden brown.
6. Remove from the oven and allow to cool completely in the pan.
7. 7. Run a small knife along the two edges of the pan that do not have parchment handles. Carefully remove the slabs from the pan and cut into approximately 2 x 2-inch bars. Make sure to use at least a 10-inch knife to avoid cutting and dragging the knife across the bars.