as perhaps a few of you will recall, just over a year ago I received the most delightful gift from a good friend who is oh so familiar with my YOT obsession. I figured it was time to tackle something from this most fabulous of booklets and dive into the world of desserts once and for all.
published 1930 by angelus-campfire co., chicago
desserts scare me. there, I said it. I never make them for three reasons: 1) I prefer savory to sweet always, 2) desserts are unbelievably easy to source in the purchased form and 3) baking is like watching paint dry. so I rarely go down this road and when I do find myself out of my element. I figured it would be a no-brainer to make one of chef roemer’s recipes of the palace hotel fame but that turned out to be too stressful to fathom. check this out:
EGGS IN A NEST: Mix 2 cups flour, 1/2 cup butter, 2 eggs, 1/2 cup sugar and the grated rind of 1/2 lemon. Chill, then roll as pie paste and bake a shell of this sugar dough on a pie tin. Fill with French Cream and cover with Campfire Marshmallows. Garnish with apricot jam.
that’s the extent of the recipe. sure, an experienced baker could sort this out in a heartbeat but I’m left with “chill how long?” “bake at what temperature?” “bake on a pie tin or in a pie tin? and for how long?” “wtf is french cream?” “why is chef roemer all hoity-toity?!?”
so I chose something that came with a ton of explanation and didn’t involve an oven. not a famous chef’s recipe but definitely doable. campfire marlows after the jump.
