The Best of 2011: A Baker's Dozen

Why are we all so obsessed with lists?  Is it because no one has the time to read narratives any more? I think so, especially after a friend who wrote for several national women's magazines told me that the editors wanted to turn every story into a chart!

Having said that, I do love reading lists.  Compiling them is another matter altogether. There were so many wonderful recipes this year that it was difficult to choose but I managed (mostly by adding a number of honorable mentions, all of which are good enough to make the list).

And so, in no particular order, I present The Best of A Cake Bakes 2011:

1) Eleanor's Amazing Date Cake
Not an easy cake to make, but well worth the effort. And it's an important reminder of the deliciousness of dates.http://www.acakebakesinbrooklyn.com/2011/07/amazing-date-cake.html

2) Lemon Meringue Pie
If my lemon chiffon pie had turned out better, it would have made the list.  But this c. 1935 lemon meringue pie shows that good taste never goes out of style. Light and lemony, this overlooked pie should be revived in the home kitchen.
http://www.acakebakesinbrooklyn.com/2011/02/is-pie-new-black.html

3) Gingerbread Waffles
Just a wonderful way to start your Sunday morning and perfume your kitchen, without messing up more than one bowl.  In the unlikely event that you have extras, they freeze beautifully.
http://www.acakebakesinbrooklyn.com/2011/11/gingerbread-waffles.html

4) Chocolate Pudding
Is there anything more comforting or evocative of childhood?  I think not.  This old-fashioned recipe will transport you back to the days before blogs, cell phones, and even Mighty Fine pudding mix.
http://www.acakebakesinbrooklyn.com/2011/08/chocolate-pudding-under-influence.html

6) Cookie Kisses
The absolute simplicity of these (just egg whites, sugar, vanilla and chocolate chips) make them perfect for Christmas and whenever you want a light and delicate meringue cookie. Did I mention how addicting they are?
http://www.acakebakesinbrooklyn.com/2011/12/cookie-kisses-wonderful-christmas.html

7) Pineapple Upside Down Cake
Fruit and cake make a lovely combination, and this one is a classic for a reason. Delicious, fun and dramatic.
http://www.acakebakesinbrooklyn.com/2011/06/pineapple-upside-down-cake.html

8) Buttermilk Pie
When I originally wrote about this, I called it the Crack Pie of the 1950s.  And even though it didn't win a prize at the Daisy Flour pie contest, I'm a believer in "first thought, best thought" and stand by my initial assessment.  Fantastic.
http://www.acakebakesinbrooklyn.com/2011/04/buttermilk-pie-crack-pie-of-1950s.html

9) My Best Gingerbread
Of all the gingerbread recipes I've tried (and there have been many), this truly is the best.
http://www.acakebakesinbrooklyn.com/2011/12/my-best-gingerbread.html

10) Old-Fashioned Apple Dumplings
For an absolutely adorable way to serve fall's fruit bounty, this high crust to fruit ratio dessert can't be beat.
http://www.acakebakesinbrooklyn.com/2011/11/old-fashioned-apple-dumplings.html

11) Aunt Jenny's Favorite Cake
The perfect cake for a birthday party or any occasion.
http://www.acakebakesinbrooklyn.com/2011/12/aunt-jennys-favorite-cake.html

12) Lemon Cake Pie
This vintage pastry delivers a pudding, a cake and a pie in one dessert. Deliciously.

13) Betty's Chocolate Cake
A simple, classic one-layer cake topped by a new-to-me (but very old-fashioned) foolproof vanilla icing.  Why this frosting ever disappeared from the American kitchen is puzzling.
http://www.acakebakesinbrooklyn.com/2011/01/bettys-chocolate-cake-and-gravy-icing.html

And a few honorable mentions:
Praline Cookies
Lazy Daisy Cake
Grandma's Poundcake
Baked Custard
Television Almond Pastry

What Happened at the Pie Contest?

The Daisy Flour Pie Baking Contest, held yesterday at the Brooklyn Kitchen was a fabulous event, and it was truly exciting to just how many accomplished pie bakers are around.  There were several super imaginative entries -- a frozen watermelon pie and one called chubby hubby that had pretzels arranged on top.  And I don't believe that there were two pies alike.  They ranged from coconut cream to blackberry, and beyond.  The only rules were that entrants had to use Daisy pastry flour and that the pie be a sweet, not savory, one.

Pies on parade.  There were about 40 entries.

The event was packed and I didn't get to taste -- or even see -- all the pies.  It was a bit chaotic, and I'm not sure exactly who got second and third place (one was a fruit pie), but the first prize winner entered a lemon chiffon pie.  I was glad to note that the pie baker was a woman "of a certain age."  Probably my age, but I think everyone is older than me (especially the older I get -- call it denial).

Once the judges got their slices, it was open pie season (read: feeding frenzy).

It was disappointing not to win, but once I tasted a piece of my buttermilk pie I knew I wouldn't.  The filling, which should have been smooth and creamy, was a bit grainy.  Perhaps I overbaked the pie, or maybe it was because I inadvertently bought skim buttermilk instead of full fat and it was too late to get the right stuff by the time I realized it.  However, DH, who was roaming the event with his camera (he took all these photos), said that my pie created a lot of buzz -- everyone's talking about it, he reported.  Everyone but the judges, I guess!

After.

Still, I learned a valuable lesson and you can too:  Always, always use pastry flour in the crust.  It made a world of difference.  The dough was much easier to handle, and it didn't brown too quickly in the oven, eliminating the need for the always annoying aluminum foil collar.  My filling wasn't first rate, but my pie crust really rocked.

My entry, a buttermilk pie

Buttermilk Pie: The Crack Pie of the 1950s

For dessert addicts in New York City, crack pie needs no explanation.  For everyone else, let's just say that this most delicious treat at Momofuku Milk Bar was given the perfect name.

Recipes for crack pie are all over the internet; problem is, there's no official one and those that do exist are extremely complicated and time-consuming with no guarantee of success.

So imagine my delight when my co-workers at Henry Street Settlement (a lovely, but tough crowd) heaped praise on this c. 1950s Borden's Buttermilk Pie* calling it "amazing" and "incredible" and . . .  drum roll here . . . "as good as crack pie."

It's really easy to make (once you master the pie crust) and very quick -- I swear it took me about five minutes to put the filling together.

At the beginning, making the pie filling is like making a cake, creaming sugar and butter,
 then adding flour and eggs.

The very liquid filling firms up in the oven.

The top takes on a dark golden color.

*I did not use Borden's Buttermilk; I believe that company closed shop about a decade ago.  Instead I used "real" buttermilk (as opposed to supermarket varieties) from Animal Farm that I purchased at Saxelby Cheese at the Essex Market.  Look for more buttermilk posts in the coming week.