Are Blondies Just Brownies Without the Chocolate? | What’s Eating Dan
Are blondies just brownies without the chocolate? Are blondies just cookies in bar form? Spoiler alert: The answer is no to both of these questions. Follow along while Dan explains the science behind chewy, butterscotchy blondies.
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Culinary Historians | Women, Philanthropy, Recipes & Social Progress: Review of Primary Resources
Culinary Historians of Chicago
Chicago Foodways Roundtable
Women, Philanthropy, Recipes, and Social Progress: A Reexamination of Primary Resources
These presentations were made at the Illinois History Conference at the Abraham Lincoln Presidential Library and Museum in October, 2021. Since this is ongoing research, there will be additional information learned after this event.
“The Mary Ethel Crofton Cookbook,” circa 1895 and earlier, Nicole Stocker, Museum Educator, Lake County Forest Preserves, Bess Bower Dunn Museum
“Politics, Gender, and the Local Woman’s Club Records,” Nancy Webster, Archivist, Highland Park Historical Society
“Comparison and Contrast of The Ossoli Club community Cook Book, circa 1911, and Highland Park Woman’s Club Cook Book, circa 1925” Catherine Lambrecht, Chicago Foodways Roundtable, Greater Midwest Foodways, and Highland Park Historical Society
Recorded on January 13, 2022 via Zoom.
(Dunn Museum)
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AMERICAN CUISINE, NEW ENGLAND CUISINE, NEW HAVEN CUISINE
Paul Freedman, author of Ten Restaurants That Changed America shares a history of American eating preferences and how we got to where we are.
From New England’s culinary identity created by the myth-making of Thanksgiving, to New Haven's famous culinary specialty, pizza, the topic leads to passionate debates among people who do not otherwise consider themselves gourmets.
Fannie Farmer's 1896 Brownies
LeGourmetTV Is Now Glen & Friends Cooking!
In our quest to find the perfect best brownie recipe, we ran across this one in Fannie Farmers 1896 cookbook. Is it the first written brownie recipe? Not sure about that, but it is different than what we would call a brownie today.
What we need to remember is that in 1896 chocolate wasn't widely available, and these were probably called brownies because of the colour of the molasses. Eventually chocolate would be added, molasses would be removed and the modern brownie would be born.
This recipe however would live on as what we would today call the Blondie.
This is a slightly modified version of the 1896 brownie recipe in Fannie Farmers cookbook.
Ingredients:
1/3 cup (75 mL) butter at room temp
1/3 cup (75 mL) powdered icing sugar
1/3 cup (75 mL) cooking or fancy molasses
1 egg
7/8 cup (240 mL) bread flour
1 cup (250 mL) chopped pecans
Method:
Pre heat oven to 350ºF (180ºC)
Mix ingredients in order, then bake 15-20 minutes in small shallow tart tins.
Makes about 4.
Let cool on rack before serving.
You can easily sub darker molasses or Maple syrup for the fancy molasses if you wish.
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Irish Stout Cake - Recipe - LeGourmetTV
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Full of flavour, not too sweet, with just the right amount of fruit... This is not your run of the mill cake.
Ingredients
3½ cups (875 mL / 450g) all-purpose flour
1 tsp (5 mL) grated nutmeg
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground ginger
1 tsp (5 mL) baking powder
Pinch of salt
1 cup (250 mL / 225g) butter
1 cup packed (250 mL / 250g) brown sugar
2½ cups (625 mL / 375g) golden raisins (sultanas)
½ cup (125 mL / 75g) currants
½ cup (125 mL / 75g) chopped candied peel
2 eggs
1 (12-ounce/330ml) bottle of stout
Method:
Preheat the oven to 350°F (180°C).
Line the sides and bottom of an 9-inch (23 cm) high-sided quick release round cake pan with parchment paper (or use a non-stick like ours).
Sift together flour, nutmeg, spice, baking powder, and salt. Rub in the butter until it looks like small crumbs, then stir in the brown sugar, raisins, currants, and candied peel.
In another bowl whisk together the eggs and the porter. Pour into the dry ingredients and mix well. (You'll need a really big bowl)
Pour into the prepared pan.
Bake for about 2 hours. The cake is done when a skewer inserted into the centre comes out clean. Allow the cake to cool in the pan for about 20 minutes before releasing and fully cooling on a wire rack.
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Classic Pecan Pie
Classic Pecan Pie
Pecan pie is a pie made primarily with corn syrup and pecan nuts. Variations may include white or brown sugar, sugar syrup, molasses, maple syrup, or honey. It is popularly served at holiday meals and is also considered a specialty of Southern U.S. cuisine. Most pecan pie recipes include salt and vanilla as flavorings. Chocolate and bourbon whiskey are other popular additions to the recipe. Pecan pie is often served with whipped cream or vanilla ice cream.
Claims have been made of the dish existing in the early 1800s in Alabama, but this does not appear to be backed up by recipes or literature. Attempts to trace the dish's origin have not found any recipes dated earlier than 1886, and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940. The earliest recorded recipes produce a boiled custard with pecans added, which is then baked in a pie crust.
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