Mary Berry Everyday

Mary Berry. What can you say about Mary Berry? Although a food writer and TV presenter since the 1960s, many people (here, at least) have only come to know her more recently as co-judge with Paul Hollywood on the runaway British hit, “The Great British Bake”. Each week on the show (known as The Great British Baking Show in North America) home bakers are pitted against one another, taking on a variety of challenges in order to win the grand prize: a much-coveted crystal cake plate.

I love food shows and this is one of my favourites. My husband, who is not a baker, watches as well…and enjoys the home baked treats somewhat inspired from my watching.

Mary’s bare bone bio is:

  • she trained at The Cordon Bleu in Paris and ran a cookery school at her home
  • in the 1960s she was the cookery editor two major magazines in the UK
  • her first television series came in the 1970s
  • since 1970, she has written 75 cookbooks…and counting

I recently borrowed her new book, “Mary Berry Everyday”, which accompanies the television program of the same name. Having a flick through, there were many recipes that I was tempted to try but in the end I went with the biscuits featured on the cover. And they ARE cover worthy! Melt-in-the-mouth, buttery and with a lovely citrus flavour thanks to fresh orange peel and juice in the glaze. Oh, and easy to bake too.
Two floury thumbs up from me. Borrow “Everyday” and get baking!

— Sandi H.

Mary Berry’s Orange Oat Cookies

Dough

1 c butter, softened
1 c white sugar
Finely grated zest of 2 oranges
1 egg, slightly beaten
1 ¾ c self-raising flour
¼ c oatmeal

Glaze/Icing

1 c icing sugar
¼ tsp orange oil (optional)
2 tblsp freshly squeeze orange juice

Preheat oven to 350F.

Cream together butter and sugar. Mix in egg, oil and 2/3 of the zest. Stir in flour and oatmeal.

Lightly dust a work surface with small amount of flour. Roll the dough into balls about the size of a walnut. The flour will make this easy; stopping them from being too sticky.

Set on prepared cookie sheets, about 8 per sheet as they do spread. Flatten each ball with the bottom of a glass until ½” thick.

Bake for 13 minutes or until just golden at the edges. Watch closely as they burn easily!

Cool on the cookie sheet for 5 minutes before transferring to cooling rack to cool completely.

To make the glaze, whisk together the icing sugar with approximately 2 tblsp juice.

When the cookies are completely cool, spread glaze on top of cookies or drizzle with the glaze. Sprinkle with rest of the orange zest.

Makes 2 dozen.

Lookin’ Not Cookin’

There are thousands…hundreds of thousands…millions probably…of cookbooks out there. And while we don’t have millions of cookbooks at WPL, our collection is impressive and highly popular. Just take a walk down the cookbook aisle at the Main Library (Harper and McCormick have excellent selections too) and you will see just how wide-ranging they are.

Need to learn how to boil water? We have a good selection of very basic cookery books for adults…and for kids too. Have you jumped on the Instant Pot bandwagon? WPL has cookbooks to make the most of the newest small appliance in your home. Does your New Year’s resolution include the Keto diet? We have Keto cookbooks. Making your own pad thai? We have just the cookbook for you.

Like most book selections, picking the right cookbook is a personal affair. A book that catches the eye of one person will be passed over by another. Confession. I will not borrow a cookbook that doesn’t have photos. This being said, beautiful photos does not a great cookbook make.

Recently I borrowed 3 gorgeous new cookbooks. However, when I had time to sit down and actually go through them, I wasn’t particularly inspired by any. In my mind they were cookbooks for lookin’ and not for cookin’.

Coco Cake Land : cute and pretty party cakes to bake and decorate” by Lyndsay Sung has an adorable cake on the cover and many inbetween. Sung is a “…baker, blogger and mama from Vancouver, BC.” and is self-taught. While I admired the cakes, my own cake & cookie decorating skills are rather more basic and my aspirations minimal. Although I wasn’t tempted to try Sung’s recipes I did thoroughly enjoy browsing through her book.

The Little Library Cookbook” was an obvious choice for me to take home. The book, by award-winning food writer, Kate Young, is about the pairing of food with literature. This was Young’s first book and it won a World Gourmand food writing award. I thoroughly enjoyed reading the book quotes, notes from the author, and seeing what food items she had selected from which book. Again, I wasn’t compelled to try the recipes. It’s a beautifully put together book and worth a look. If you borrow it and make something, I’d love to hear about it.

IMG_20181216_1514001Finally, “Baking All Year Round” by Rosanna Pansino. I bake all year round so thought this should be right up my alley. Pansino is a YouTube star whose baking videos have been viewed over 3 billion (yes, billion with a “B”). In 2017 she was named Forbes’ Food Influencer of the Year. With 4 million followers on Instagram and almost 1 million on Twitter, how did I not know about her?

Back to the book though. Baking All Year Round is organized by celebratory occasion and Pansino has some super-cute decorating ideas especially for Halloween. However, be prepared to buy or rent cake moulds, work with a lot of fondant and set aside a chunk of time in which to assemble these goodies, which are guaranteed to greatly impress your family and friends.

Not a “fondant person”, I chose two of her simpler recipes to try. From the Father’s Day chapter, Salted Whisky Caramels and, from Christmas, Snowball Cookies. Both were pretty easy to make. A candy thermometer is a must for the caramels and the cookies should sit longer before dipping them in their snowy coating (icing sugar). I’d give the caramels a 6/10. The texture is good, they are buttery and chewy but the flavour of the whisky does not come through. The Snowball Cookies, a pecan shortbread, are delicious. I used ground pecans and the cookies just melt in your mouth. Something I would definitely make again.

So while none of these books will make it into my personal collection, they are worth a flick through. As are hundreds of others. Now, how to find that spare time…

– Sandi H.

Snowball Cookies

½ c butter, softened
¼ c granulated white sugar
¼ c icing sugar
½ tsp vanilla
1 ½ c. all purpose flour
1 c finely chopped toasted pecans
Pinch salt
Icing sugar to roll cookies in

Preheat oven to 350F.

Grease baking sheets or line with parchment paper. Set aside.

In large bowl with electric mixer beat the butter, white sugar ad ¼ c icing sugar until fluffy. Beat in vanilla. On low speed, blend in flour, salt and nuts until combined.
Roll dough into small balls (walnut-sized). Space 1” apart on baking sheets. Bake 12 minutes or until the bottoms of the cookies start to brown.

Cool on baking sheets 5 minutes.

When cookies are still warm, roll in icing sugar to coat. Set cookies on cooling rack and let cool for another 10 minutes, then roll again.

It Really is Delish!

delish-ht-ml-181017_hpEmbed_8x9_608It’s no secret. I love baking. I love cooking. I love trying new recipes. I enjoy TV shows revolving around food but rarely have time to sit down and watch them. And although I follow some favourite restaurants, chefs and food writers on social media, I am still more old school. Yes, you’ll find me browsing the cookbook section of the library or my favourite bookstores. So, when I took home the new cookbook “Delish”, I wasn’t aware of their “buzzy” background. In case you aren’t either, here’s the barebones version of their story.

Delish is a super popular food website with a very powerful presence on social media:

  • 19 million likes AND 19 million follows on Facebook
  • 1 million + followers on Instagram
  • Over 200,000 subscribers to their YouTube channel
  • 50,000 followers on Twitter

Relaunched in 2015, Delish is all about food and fun. According to their website, they wanted to “…create a place that was as much about delicious, easy recipes as it was about food as a fun lifestyle and cultural phenomenon.” Their youthful, energized team produce almost 200 new recipes a month, which is impressive to say the least. They also share crazy food stories, videos about their fav brands, info on celebrities and their eating habits and a whole lot more via their website and various social media platforms.
I don’t have time to look at their 18,000 + images on Facebook or thousands on Insta but what I did see looked yummmmmmy (that should probably be in caps!).

crack-chickenSo, although I’m not into the super-hype surrounding Delish (and the vibe made me feel a bit old, lol) I checked it out and set about testing a few recipes. The first was Crack Chicken which is basically boneless BBQ chicken wings. They are baked, not fried, and the panko crumb crust gives them good texture. The sauce, scrumptious, although it could be made with less sugar. They were easy to make and just delicious; a 10/10 from my husband, who was very sad there weren’t more stashed away! I also tried the Creamy Chicken Broccoli Bake which was, once again, easy and tasty and comforting on a cold winter evening. For a sweet, I made the Snickerdoodle Blondies. They were moist and rich. The next time I’d only make ½ of the cinnamon sugar that they recommend for sprinkling though.

Three recipes. Three successes. I didn’t have to buy any special ingredients for any of the recipes. There are quite a few other recipes throughout the book that I want to try. Mermaid Lemonade and Prosecco Grapes are on that list, as are Chicken Enchilada Skillets and Avocado Pesto Linguine. For these reasons I am hoping “Delish” shows up under the tree on December 25th for me.

— Sandi H.

Snickerdoodle Blondies

3/4 c. butter, softened
1 c. sugar
1/2 c. packed brown sugar
2 large eggs
2 tsp. vanilla
2 c. all-purpose flour
1 tsp. ground cinnamon
3/4 tsp. baking powder
1/2 tsp. salt
2 tbsp. cinnamon sugar (note from SH: using half this amount is plenty)

Preheat oven to 350° and grease a 9×9-inch pan with cooking spray.

In a large bowl using a hand mixer, beat butter and both sugars until light and fluffy.

Add eggs and vanilla and beat until combined.

In another bowl, whisk together flour, cinnamon, baking powder, and salt. Add dry ingredients to wet ingredients and beat until just combined.

Press batter into prepared pan and sprinkle top with cinnamon sugar. Bake until golden and still slightly soft in the middle, 25 to 30 minutes.

Let cool completely before slicing into squares.