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Hail to the pie!
As a history buff and cook, you might think that I have a fascination with historical menus. You would be right. Regardless of political bent, the menus and food choices interest me. Here is the menu...
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Baked Beans in a Beanpot
by Heather Harris-Brady Baked beans were one of my grandma’s staples, and she always made them in her beanpot. If you’ve never seen a beanpot before, it’s a squat pottery vessel with a lid. Most of...
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Malakoff Torte
by Heather Harris Brady Legend has it this torte came about during the days of the Crimean War, when someone wanted to celebrate a victory but didn’t have time or means to bake anything. Even if...
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Spoonbread
by Heather Harris Brady I imagine there are lots of people who would argue that there are few foods more American than spoonbread. “George Washington ate it, it was one of Jefferson’s favorites!” I,...
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Cudighi, the Ultimate Pizza Sub
by Heather Harris Brady I’ve lived in Michigan all my life, the wrong parts apparently, because I’d never heard of cudighi until last week when I came across it in its natural habitat – the wilds of...
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Lebkuchen (Gingerbread Cookies)
by Heather Harris Brady These cookies have been on my “to-do” baking list for a long time, for many reasons. My grandmother’s family left Bavaria for this country in 1752, and I like to think of my...
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Sandwich Bread – Pain de mie in a Pullman Pan
by Heather Harris Brady Hold on to your seats kids because we’re going to cover a lot of ground today! We’re talking about Pullman bread and the tangzhong method with a dash of history to spice things...
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Rigo Jancsi (Hungarian Chocolate Torte)
by Heather Harris Brady This is the story of a cake, a gypsy and a badass Michigan heiress named Clara Ward. It was right around this time of year, in 1896, when Clara left her prince for the gypsy...
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