Tag Archives: Baking

Schmidt Family Christmas Chocolate Almond Toffee

Haute Cuisine, , , , , ,

Name: Barbara Schmidt
Class Year: 1969
Country of Residence: Ireland

Note: This recipe is not being entered in the competition, it is simply being shared for you all to enjoy!

Why is this recipe great? What’s its backstory? 

This is an old family recipe which for decades the family has made the weekend after Thanksgiving and gives as gifts for Christmas.  It could of course be made any time.  My 96-year-old father used to be the chief stirrer, then, like Jack Nicklaus, progressed to giving the first ceremonial stir, but now he sits and gets to taste the first piece.  For the last number of years I have been in Iowa for Thanksgiving and have been in charge of the project.  It is a labour of love.  We traditionally make 6 double batches which takes an entire day to make with many people helping out.  It takes another day to pack the toffee into lined Christmas tins.  And then there is the delivery.  I am giving the recipe for one double batch with US measurements and temperatures.  It is easiest if there are two people making it – and a lot more fun.  It is a crunchy “hard crack” toffee, delicious but making it is not for the faint-hearted.  Continue reading Schmidt Family Christmas Chocolate Almond Toffee →

Lebkuchen (German Christmas Cookies)

Regional/Traditional, , , , , ,

Name: Deborah Wild
Class Year: 1997
Country of Residence: Tbilisi, Georgia (German, married to a Dane)

Why is this recipe great? What’s its backstory? 

Christmas is a big deal in our house. I used to Christmas elf/or nisse (how the Danes would say) my friends at MHC, played Krampus for the German language club, and shared the German tradition of advent with my friends. When I met my Danish husband and he told me he was atheist, my reply was, him not believing in God was not an issue, but Santa Claus and the Easter Bunny, I’m afraid, were non-negotiable (both not traditions in his family). Continue reading Lebkuchen (German Christmas Cookies) →

Bagels

Home Cooking, , , ,

Name: Deborah Wild
Class Year: 1997
Country of Residence: Georgia

Why is this recipe great? What’s its backstory? 

I couldn’t afford to splurge on sandwiches from Tailgate while being a student at Mount Holyoke, but cream cheese bagels and orange juice more than once got me through those all nighters during exam time. Bagels ever since have remained a comfort food for me, but I ended up in a part of the world where none could be bought and for many years I did without in the belief that making them was far too complicated. Yet, after marrying a foodie, having learnt to gut fish and chickens, I came across this recipe and thought: “This doesn’t sound so complicated, let me try.” And indeed it wasn’t. I still need to perfect the art of forming them evenly, but they have become a big hit in our house and served as centrepieces for brunches more than once.

Continue reading Bagels →

Shortbread

Home Cooking, , , ,

Name: Corinne Morgan
Class Year: 2013
Country of Residence: United Kingdom

Why is this recipe great? What’s its backstory? 

Every week during the COVID-19 pandemic we have been hosting a Virtual M&Cs, where alums from all around the world can gather to share how their weeks’ have gone and have discussions on topics that interest the group. With each week’s facebook reminder, I always post a cookie recipe that people can make at home. We had lovely feedback from both people who joined the M&Cs and those who tried the recipes on their own that this shortbread recipe was delicious, so I wanted to share it with all of you. Enjoy!

Continue reading Shortbread →

Limoncello Ricotta Cake

Haute Cuisine, , , , , , ,

Name: Emily Arnold
Class Year: 2012
Country of Residence: United States

Why is this recipe great? What’s its backstory? 

My friend and I both enjoy cooking and we always have lofty ideas of cooking together but they rarely pan out.  I found this recipe a couple days before her birthday (November 2019) and sent it to her to which she agreed it looked delicious.  End of story right?  Well no because I really wanted to try it but I didn’t need to eat a whole cake by myself.  So for her birthday I bought her a bottle of limoncello.  She labelled said bottle “Don’t Drink” so her husband wouldn’t drink it. 

Continue reading Limoncello Ricotta Cake →

Yorkshire Puddings

Regional/Traditional, , , , ,

Name: Kay Achenbach
Class Year: 2003
Country of Residence: United Kingdom

Why is this recipe great? What’s its backstory? 

Yorkshire Puddings truly exemplify the British tendency to call all sorts of different things “puddings”—they’re really more like an airy muffin.  Originally a way to bulk up a Sunday dinner with cheap and tasty ingredients, they’re traditionally eaten with gravy drizzled over them as an accompaniment to roast meat, but to me they’re a highlight, not a filler! Leftovers (if there are any!) are also great as a breakfast food with some butter and jam.

Continue reading Yorkshire Puddings →

Szarlotka (Polish apple pie)

Regional/Traditional, , , , ,

Name: Aniela White Staszewska
Class Year: 2005
Country of Residence: Bialystok, Poland

Why is this recipe great? What’s its backstory? 

In Poland, apples have been grown since the seventh century, and since then they have become a core component of its cuisine. Today, Poland is one of the largest exporters of apples in the world. There’s even a children’s rhyme written by Jan Brzechwa (1898 – 1966) entitled Entliczek-Pentliczek, which tells a story of a little worm living inside an apple who goes to the city to find something else to eat, but when the waiter hands him a menu, there are only apple-based foods like szarlotka, stewed apples, and baked apples!

Continue reading Szarlotka (Polish apple pie) →

Rhubarb Berry Crumble

Home Cooking, , , , , ,

Name: Elizabeth Hansen
Class Year: 1995
Country of Residence: Switzerland

Why is this recipe great? What’s its backstory? 

This recipe is great because it is the essence of a spring time treat for our family. We have adapted it over time with adding in a variety of berries with the rhubarb filling. We experiment also instead of the white sugar substituting homemade strawberry sirup (sirop de fraise) as is typical to use in Suisse Romande to flavor drinks.  We can never get enough of this and rarely have leftovers.  I brought this dessert many times to the children’s potluck events and took home an empty baking dish every time!

Continue reading Rhubarb Berry Crumble →

Dutch Alpe d’HuZes Apple-Oat-Pie

Home Cooking, , , , , , ,

Name: Mieke Kamps
Class Year: 1978
Country of Residence: the Netherlands

Why is this recipe great? What’s its backstory? 

My former neighbor Alletta used to make this delicious pie for birthdays. She gave me her recipe and I continued to make it for the Dutch Alpe d’HuZes beat-cancer-cycling-training of some women friends of mine. In order to raise money for cancer research every year some 5000 Dutch people go to the French Alpe-d’Huez mountain to cycle it up and down once, twice, three, four, five or ultimately six times in one day! The Dutch word for six is “zes” hence they call the event ‘Alpe d’HuZes’, in short ‘AD6’. Since the start of the Alpe d’HuZes-event in 2005 the Dutch cancer society; KWF has received some 10-12 million euros every year from Alpe d’HuZes!!!  So, go for it!

Continue reading Dutch Alpe d’HuZes Apple-Oat-Pie →

Clafoutis (Baked cherry custard)

Regional/Traditional, , , , ,

Name: Paula Sullivan Souloumiac
Class Year: 1980
Country of Residence: France

Why is this recipe great? What’s its backstory? 

Growing up in New Hampshire, much of our summer fruit was shipped up from warmer climates boasting shorter winters. This included cherries, which, back then, were rare, expensive, and delicious. I remember my mom coming home from the grocery store with a bag of cherries. She would divide them into three bowls: one for my brother, one for my sister and one for me. My love for cherries started there.

Continue reading Clafoutis (Baked cherry custard) →