Odd Recipe. Delicious Cookie.

Recently I had quite a number of cookbooks at home from the library. It was overwhelming, in a good way. Knowing how much my husband loves cookies, I gave him American Cookie by Anne Byrn and asked him to find at least one unusual recipe for me to try. In just minutes he was asking “Have you ever heard of Forgotten Chocolate Cookies?” What? How could a chocolate cookie be forgettable? I just cannot believe that but all was revealed when we read the blurb provided by Byrn.

Forgotten Cookies were named after the baking method for these old fashioned meringue-type delights, not due to the fact that the cookies were so mediocre that they were forgettable. Bakers “back in the day” used to start baking these cookies, then turn off the oven, leaving the cookies inside as the oven cooled. This would dry the cookies and give them the light but chewy texture they are known for.

91JRXYpGxoLApparently there are a myriad of methods of making “Forgotten Cookies”. Some require additional steps like beating the egg whites separately until a certain consistency before adding the sugar, one tablespoon at a time. The method shared by Byrn, almost an all-in-one, is super easy, seems strange (the method will seem so wrong but it is so right) and the resulting dough is unlike any cookie dough I am familiar with. However, bear with it and you will end up with some amazing, light, rich, super-chocolatey decadent cookies.

I also made a batch of Victorian Ginger Drop Cakes for my colleagues. This tea cake recipe was adapted by Byrn from one featured in Victoria Cakes by Caroline B. King, published in 1941. A contributor to various women’s magazines, King was also the lead US Army dietician in France during WWI. These drop cakes were a favourite from her childhood. The ingredients would vary depending on what her mother had in the pantry.

A colleague of mine, Kerstin, also borrowed American Cookie. Kerstin tried two recipes: the “Joe Frogger” and “The Cowboy Cookie”.  The former is an “adult” gingerbread cookie with rum, although she thought brandy with a sprinkling of sugar on top would be a wonderful alternative. The dough for the Cowboy Cookies was very dry so Kerstin ended up hand-shaping them into mounds rather than using a cookie dough scoop. The cookies held their shape when baked and tasted like a more decadent version of a granola bar.

I really liked Ann Byrn’s book and both Kerstin and myself especially enjoyed the morsels of history shared alongside each recipe. Not only is there a wonderful selection of recipes to choose from, you’ll learn a bit of American food history along the way.

  • Sandi H.

About Those Cookie Sheets

“When I was baking the Joe Frogger cookies I noticed that in the instructions Byrn advised bakers to let the cookie sheets/pans cool before putting more cookie dough onto them. Because I didn’t want to have to wait between batches, I rotated bakes between two different types of cookie sheets. Doing this allowed me to discover that my preferred, insulated cookie sheet is actually not ideal for baking cookies because it takes too long to bake them!  The cookies didn’t rise at all, look anemic and almost tasted raw. In comparison, the cookies that were baked on a traditional, single layer cookie sheet were absolutely lovely. Something to keep in mind when buying your next cookie sheet.”  — Kerstin

Forgotten Chocolate Cookies

2 ¼ c icing sugar
½ c unsweetened cocoa powder
1 tbsp corn starch
Pinch of salt
3 large egg whites
½ tsp vanilla extract
2 c finely chopped pecans

Place rack in centre of oven. Preheat oven to 350F.

Line a baking sheet with parchment paper and set aside.

In large bowl combine icing sugar, cocoa, cornstarch and salt. Add egg whites and beat on low to incorporate into the dry ingredients. Increase speed to high and beat for 1 minute or until well combined. Stir in vanilla and pecans.

Drop dough by heaping tablespoons onto the baking sheet…only 8 per sheet as the cookie spread a lot.

Bake 12 to 15 minutes until shiny and firm on the outside but a little soft inside. Let the cookies cool for 2 minutes on the pan then transfer to a wire rack to cool completely.

Serve or store in airtight containers at room temperature for a week or freeze for up to 3 months.

Bring on the Dishes!

I have never had a dishwasher. Growing up, my sister and I WERE the dishwasher in our house. When I flew the nest, I opted for extra storage space in my little kitchen over having another large appliance in the room. And to be honest, I don’t mind washing dishes. I’m not a huge fan of drying (usually my husband does that chore) but washing dishes, not a big deal at all.

Having a small kitchen, you learn to be efficient and organized in meal prep. An “A type” personality, I can quite happily make a roast beef dinner with all the trimmings and bake a dessert at the same time without my limited counter space and single sink teeming with cookware, bowls etc.

I don’t know if it’s because of being able to neatly “juggle” or something else entirely but I’ve just never been drawn to crockpots, instant-pots or one-pan meals. I know they are super popular all year round and must be quite handy in the hot days of summer, especially with those who do not have a/c at home. Perhaps if I had a big family to feed I’d be more welcoming to anything that is dish-saving and time-saving but I don’t, so while instant-pots seem to be in every home, there isn’t one in mine which means I’m unable to review any of those specific cookbooks at WPL. On the heels of the Instant-pot craze, though, it seems that one-dish cookbooks have regained their popularity. That I can do.

The first one I borrowed was One Pan, Whole Family : more than 70 complete weeknight meals by Carla Snyder. There were a number of interesting recipes between the covers and for the most part the instructions looked straight forward. The majority of the recipes take 45 minutes or less to prepare. The down side, the recipes I was most intrigued by would require me to make a return trip to the grocery store for key ingredients. So, I made a few “notes to self” and may revisit this book at a future date.

The second was 13 x 9 The Pan That Can : 150 fabulous recipes by Better Homes & Gardens.  As they describe it, the 13 x 9 (or 9 x 13) pan is “… the star of the kitchen, able to produce just about any dish from one-pan dinners to an easy big-batch dessert.” and the cookbook reflects this with recipes for all sorts of dinners, pizzas, breakfast bakes, bars and more. Nutritional information is provided for each recipe as well as ideas on making the recipes more healthy plus make ahead tips and “flex it” advice which is practical suggestions on how to make the recipe meatless, incorporate leftovers and more.

I tried two recipes from “13 x 9 The Pan That Can”. First up, Lemon Chicken With Potatoes. One of my favourite recipes of all time is the “Barefoot Contessa” Ina Garten’s roast chicken with lemon and lots of garlic. It’s a winner…always delicious and juicy. So, this seemed similar but different. The only change I made to the recipe was eliminating the olives (my husband is decidedly anti-olive) and it turned out quite good. Not as good as Ina’s if I’m honest, but tasty enough to make again. For dessert I tried the Bananas Foster Bake. Bananas, rum, oat streusel topping. What’s not to like? Wellll…we had a mixed result here. My husband absolutely loved it and went back for seconds. Me, I wasn’t impressed with the flavour or the mixture of textures and didn’t even finish my portion.

Odd as it may sound, in the end I’d be more likely to recommend One Pan, Whole Family with its many mouthwatering-sounding recipes over 13 x 9. The recipes in 13 x 9 just didn’t wow me and the results of my test recipes were mixed. But you borrow them from the library and be the judge.

— Sandi H.

Lemon Chicken and Potatoes

4 chicken breast halves, fresh or thawed
1 lb fingerling or baby Yukon potatoes
3 lemons, halves crosswise
1/3 c. pitted green and/or black olives
6 tbsp olive oil
Salt and pepper
1 tbsp honey
6 c arugula or mixed salad greens

Preheat oven to 450F.

Place chicken, potatoes, lemons and olives in ungreased 9 x 13/3 quart casserole. Drizzle with 2 tbsp olive oil and toss to coat.

Rearrange chicken in a single layer, skin side up, and lemons cut-side up. Sprinkle with salt and pepper and rose uncovered for 30 minutes or until chicken is cooked through.

Remove from oven. Remove lemons from casserole. Cover chicken/potatoes/olives with foil to keep warm.

When lemons are cool enough to handle, squeeze juice in to small bowl. Remove any seeds. Whisk in 4 tbsp olive oil and honey. Season to taste with salt and pepper.

Serve chicken and potatoes over greens. Drizzle with lemon dressing.