WORLD BAKING DAY | THE VINTAGE BAKER EXTRACT

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For WORLD BAKING DAY (Thursday 17th May), what could be better than an exclusive recipe reveal from an upcoming cookbook?! Behold! A sneak-peek at The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan Curls to Sour Cream Jumbles by Jessie Sheehan (photographer: Alice Gao) – it’s on sale from the 5th of June and available to pre-order now.

This keepsake cookbook features fetching retro patterns and illustrations, luscious photography, an embossed foil cover, and—surprise! —a tiny, vintage-style, booklet inside. Blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s are rendered with irresistible charm for modern tastes in this sweet package. Here are more than 50 cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers, collectors of vintage cookbooks or kitchenware—really, anyone who loves beautiful, quirky gifts—this is a gem.

The following recipe is extracted from The Vintage Baker by Jessie Sheehan (photography by Alice Gao) 


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Chocolate-Marshmallow – Walnut Fudge with Sea Salt

Makes 36 squares

I rejiggered the recipe for Campfire Marshmallow Fudge from A Book of 150 Recipes ~ Prepared with Campfire . . . Marshmallows (1928), because I love the booklet almost as much as I love the combo of marshmallows and chocolate. To avoid using a fussy candy thermometer, I used sweetened condensed milk, which produces a fudge-like consistency in less time. Deeply toasted walnuts and a generous sprinkling of salt cut the sweetness of the marshies.

  • 16 oz [455 g] dark chocolate, coarsely chopped
  • 1 tsp table salt
  • 1¼ cups [300 ml] sweetened condensed milk
  • 1 Tbsp pure vanilla extract
  • 2 cups [240 g] toasted walnuts (see note), coarsely chopped
  • 3 cups [150 g] mini marshmallows
  • Flaky sea salt for sprinkling
  • Turbinado sugar for sprinkling

Grease an 8-by-8-by-2-in [20-by-20-by-5-cm] pan with nonstick cooking spray or softened butter. Line with parchment paper.

Put the chocolate in a large heatproof bowl and set over a saucepan of simmering water. Stir constantly with a rubber spatula until the chocolate melts. Add the salt, sweetened condensed milk, and vanilla. The chocolate may seize up temporarily. Over medium to medium-high heat, continue stirring until the mixture is smooth. Once smooth, stir for about 1 minute more, and remove from the heat.

Add the walnuts and marshmallows and stir with a wooden spoon until they are fully incorporated (the marshmallows will not melt). Transfer the fudge to the prepared pan, drape with plastic wrap, and flatten with your hands. Sprinkle with flaky sea salt and turbinado sugar.

Place in the refrigerator until hard, about 2 hours. Using a sharp paring knife, cut into 36 pieces and serve. Fudge will keep tightly wrapped on the counter for up to 1 week.

Note:

Toasting Nuts: Place the nuts in a single layer on a rimmed baking sheet in a 350°F [180°C] oven. Toast for 10 to 20 minutes until fragrant and lightly browned. Stir the nuts with a wooden spoon every 5 minutes or so, to ensure they brown evenly. Watch carefully— nuts can burn very quickly.


Get your bake on and find out more about The Vintage Baker here!

Follow Jessie Sheehan on Instagram, Twitter, Facebook and through her website.

Midsummer’s Day Blackberry Thyme Cake with Honey–Goat Cheese Frosting

Summer means blackberry picking and we’ve got the perfect recipe for you this Midsummer’s Day from Hannah Queen’s Honey & Jam!

© 2015 Hannah Queen
© 2015 Hannah Queen

In late July my sister and I brave the thorny blackberry bushes in our backyard and are rewarded with baskets full of ripe berries. When we’ve had our fill of eating them by the handful, I like to use up whatever is left by making this cake.

Serves 8

For the cake and assembly:

3 cups (300 g) fresh blackberries, plus more for garnishing

¼ cup (60 ml) honey

1 teaspoon thyme leaves, plus more for garnishing

1²⁄³ cups (215 g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup (1 stick/115 g) unsalted butter, room temperature

1 cup (200 g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup (120 ml) buttermilk

For the frosting:

4 ounces (115 g) goat cheese, room temperature

4 ounces (115 g) cream cheese, room temperature

¹⁄³ cup (75 ml) honey

About 2 cups (200 g) powdered sugar

To make the cake:

In a small bowl, stir together the blackberries, honey and thyme.

Preheat the oven to 350°F (175°C). Butter two 6-inch (15-cm) round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla.

Alternate adding the flour mixture and the buttermilk to the mixer bowl, beginning and ending with the flour.

Divide the batter evenly between the prepared pans, and top each with 1 cup of the blackberry mixture.

Bake for 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Allow to cool for 10 minutes in the pans before turning the layers out onto a wire rack to cool completely.

To make the frosting:

In the bowl of an electric mixer fitted with the paddle attachment, cream the goat cheese and cream cheese until light and fluffy, 3 to 5 minutes. Beat in the honey. Reduce the speed and add the powdered sugar ½ cup (50 g) at a time.

To assemble the cake:

Place one cake layer on a plate and spread the top with frosting, then add the remaining blackberry mixture. Set the remaining cake layer on top and cover the outside of the cake with frosting. Top with fresh blackberries and thyme.

Text and Images from Honey & Jam by Hannah Queen published by ABRAMS Stewart Tabori and Chang.

© 2015 Hannah Queen