Baker Bill@Riderwood: March 2017
The other day I had a special lunch. In the store here at Riderwood they sell convenience items like milk, bread, snacks, etc. I picked up two items, a small can of Armour Potted Meat and V8 juice, and made lunch out of them. It struck me well that both products are exactly the same as they were 70 years ago; they look the same and taste the same as I remember. There are a couple of others just off the top of my head: Campbell’s Tomato Soup and canned chili. You may think of some, too. I call the potted meat and Vienna sausages, sardines ho-boo food.
Last month’s cookie recipe as printed included a mistake. It reads 1 1/2 tsp soda; it should be 1/2 tsp soda. Make the change, please.
The medicine labels are getting confusing, I almost took a sip of one used only for cleaning my leg. For the past few months I have been fighting a bought of cellulites. (I know it is spelled wrong but I'm a baker!) So last week I took all my partly used tubes and dumped them on my doctors' desk, and we played medicine roulette. He tossed out 3 and added 2. I need to take care of the only leg I have left.
This month’s recipe is for butter cookies. Be sure to mix all ingredients together. This is a tasty butter cookie, the backbone of cookies in the bakery: we called them tea cookies. Here is how to make them. Begin with
2/3 cups sugar
½ stick butter
shot of vanilla
Stir or cream together well.
Add 1 egg
Stir in 1 cup all-purpose flour and ½ tsp. soda!
The dough should be firm but not sticky.
Spoon out and roll into balls.
Then, press down in center with your thumb and bake light brown in an oven heated to 400 degrees for 8 minutes or so.
Bill Raulin aka email@example.com @Riderwood