I’ve been testing sort of outrageous doctored cake mix recipes for an event coming up at the Anchorage Museum that looks at the evolution of cake recipes in Alaska. The “Better Than Tom Selleck” cake is my favorite.
My mother grew up eating cherry pie in Anchorage at Christmas time, specifically made from canned tart cherries, and I grew up with her making it for me. Here’s our recipe.
I was on a road trip with my cousin, and came into a baggie of chocolate chip cookies made by one of her friends that were so toasty and chewy they haunted me until I tracked down the friend and asked for the recipe. She told me it came from an old edition of “Joy of Cooking” and was called “Chocolate Chip Cookies Cockaigne.”
Here are some Alaskan hacks to make the best rhubarb-strawberry pie, ever.
Peanut butter jelly time. 🎂
A classic 1970s bunny cake that kids love to decorate, except it tastes delicious.
I decided to re-make an old Alaska Tang pie recipe and it became the unexpected queen of the pie table
Ever since I got to visit Paris, I have been thinking about making a dessert inspired by a French apple tart called “Tarte aux Pommes Normande” with salted butter crust, dense almond filling, and roasted Honeycrisp apples.
I used a roasted sugar pie recently to make an earthy, spicy, not-too-sweet pumpkin bread and my (rather large) family ate two warm loaves in one sitting.
This frosted smaller-volume pastry hits all the pie notes — inky blue, sweet/tart filling, flaky, salty crust.