Great tip, thanks. Let me check if I bought the book - I think I did.
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May I please request the chocolate rye recipe, too?
Had the cake again here on day 2. I think I liked it better by a small amount today; seems a bit less intense. Maybe a tad drier but not objectionably so. I’m keeping it covered in plastic wrap (esp the cut parts but essentially the whole cake) and then in a cake carrier at room temp. I do predict that tomorrow it will be noticeably degraded.
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I take it back. Mom says it’s quite a bit drier.
So that means I’d need to make this cake the day of the party. That’s totally doable, time-wise.
I might test another recipe though.
Cranberry pecan loaf, a Dorie Greenspan recipe https://www.ocregister.com/2022/10/25/recipe-cranberry-pecan-loaf-tastes-delicious-and-keeps-well/, for the office. I don’t like pecans ( trying to use some up!) but it seemed popular!
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NY Times in 2017 had a Rye Chocolate Brownie recipe from Violet Bakery.. Behind a paywall now, sorry. They were delicious, but gave us headaches (too intensely chocolate, we think?). They said eat within 1 day, so I froze the leftovers.
Also author advocated salting top and we didn’t think that enhanced - just made them salty.
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Rye is very often paired with chocolate, it would appear.
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@mig Is this the rye chocolate cookie you mentioned? Blogger says it’s from Dorie Greenspan’s book.
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Yes. I made a test batch prior to
Xmas cookie season, and decided not to make more.
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Check your DM! 
I’m hoping to try these with rye in the crust soon:
gift link
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Here’s a gift link for the rye brownies
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Thanks for the information! There is lots of interesting milling going on in many parts of the US these days with heritage breeds.
The southern-style cornbread recipe I love (which I am having trouble finding at the moment, so I’m looking at another that’s similar) involves one egg, 1.5 cups buttermilk, 12 oz stone ground cornmeal, baking powder, and 4 tbs fat. It is a fairly thin batter but not to the point of runny.
It specifies a cast iron frying pan that’s heated for 10 minutes stove top (yes, really) and then put into a preheated 425 oven to melt the butter or heat bacon grease or oil. So when you put the batter into the preheated pan, it really sizzles and starts to brown and firm up immediately. I love the bottom crust. Definitely a specific style of cornbread that would probably seem unexpected to some.
I remembered a Cooks Illustrated recipe for southern cornbread from decades ago and found it online, not at the ATK site. This recipe makes a corn “mush” with a small portion of the cornmeal that is combined with boiling water, egg, and buttermilk, then stirred in to the remaining dry ingredients to lighten the batter somewhat. It ends up, as the headnote says, with more moisture and tenderness while still thin and crusty. I made it around 2002 or 2003 when my parents were visiting from North Carolina. They loved it. I need to try it again.
I read somewhere that when southerners started moving north, some began adding a small amount of sugar to cornbread to replicate the sweeter taste of southern cornmeal compared to the cornmeal sold in the north.
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that “pan sizzle” method is fairly common in the recipes i’ve perused. i’ve done it even as a clueless northerner every time i’ve made cornbread.
that’s an interesting theory about the added sugar btw!
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I bought her Holiday Baking book, but not Morning Treats. Mind DM’ing me the recipe, pls? Thanks so much.
I haven’t tried this yet; I hope it’s ok that I’m posting it now because I think this could be a fun project for families or anyone given the deep freeze much of the country is in now. Gift link. The NYT recipe is “adapted” from the recipe in the picture book and calls for only one envelope (2.25 tsp) of yeast rather than the two listed in the book. And bakes 15 to 20 at 350 rather than the book’s 20 minutes at 400.
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Just FYI for anyone looking for Sarah Kieffer recipes, if your public library has Hoopla, it has Baking for the Holidays, 100 Cookies, 100 Morning Treats, and 100 Afternoon Sweets. Along with lots and lots of other cookbooks and baking books (several each of Dorie Greenspan, RLB, and Erin Jeanne McDowell, for example), all available on demand.
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Check your messages - should be there.
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Apple crescents, easy peasy. Roll out your favorite pastry crust to about 1/8” thick and 12/13” in diameter. Spread with a thin layer of jam and divide into 8 triangles. Place small diced apples on wide end. Fold in side a bit , then roll into a crescent shape.
I zapped the apples a little to soften and then sprinkled with cinnamon /sugar to taste, I did not use sugar as my apples were sweet enough, cinnamon was just a hint. Jam was thick apricot.
Baked on silpat at 400*/350* convection bake for 15/ 18 minutes. Serve slightly warm. Enjoyed by all, only three left!
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