Sweet Treats - A Typographical Cookbook
The friends at Woodward Design (myself, husband Dana and fellow designer, Kristin) have put together a typographical feast of desserts just in time for the holidays. Eight sweet recipes. All of the food is accessorized with W's, for the love of typography and Woodward Design. The cookbook includes font uses, recipe sources and a little information about our company. We are printing a limited edition of 500 and hand numbering them. The book is printed on FSC (Forestry Stewardship Certified) paper. The binding is wire-o (metal style coil), so easy to lay flat in your kitchen while splashing flour around. Perfect christmas gift for the dessert and/or typography lover.
a book of delicious recipes from your pals at woodward design this book of sweet treats belongs to: / 500 about sweet treats page 3 embossed sugar cookie page 13 toothsome typeface tart page 5 granny w’s apple pie page 15 duotone doughnut page 7 monochromatic crème brûlée page 17 slab serif black forest cake page 9 knockout hot chocolate page 19 calligraphic chocolate mousse page 11 fonts & sources page 20 1 We love desserts, and we love to share. So we baked and Woodward Design is a small, passionate design studio in we baked and then we paused to imagine what hundreds the heart of Edmonton, Alberta. We create visual treats for of pies would look like after theyâ€™d been sent through the our beloved clients year-round, and we welcome every mail. Thank goodness for cameras. We hope you enjoy our opportunity to work with you on future logos & identities, favorite recipes. Sweet treats, from our kitchen to yours. print design, package design, and illustration. 3 pecan crust caramel filling 1/2 cup pecans 1 cup sugar 1/2 cup brown sugar 1 tablespoon water 2 cups flour 3/4 cup cream (room temperature) 1 cup butter (unsalted), cold, chopped 1/2 cup butter (unsalted) 1 teaspoon cinnamon chocolate filling 1 teaspoon ginger (powdered) 5 ounces dark chocolate (good quality) 3/4 teaspoon salt 1/4 cup butter 1/4 cup cream pecan crust caramel filling Preheat oven to 350°F. Pulse together the pecans and Heat sugar and water over medium heat until water is brown sugar in food processor until fine crumbs. Add dissolved. Heat until mixture turns amber without stirring. remaining ingredients and pulse (scraping sides as needed) Remove from heat, stir with wooden spoon. until large lumps form. Press into tart molds, about 1/4” Carefully pour in cream and butter. Stir / whisk until thick, right to the top of the mold, prick bottoms with a fork. mixture is smooth. Let simmer a few minutes. Spoon into Bake 10–15 minutes, depending on size, until golden shells, about halfway / three-quarters full. brown. Press rising crust down with end of wooden spoon chocolate filling after a minute or two of cooling. Wait until tart shell has Mix together over medium heat, whisking until melted cooled before popping out of mold. and smooth. Spoon / pipe over top of caramel, let cool. Sprinkle with coarse salt after the chocolate is soft enough that it won’t brush off, but not so hot the salt just dissolves. 5 3-1/2 cups all-purpose flour 3/4 cup buttermilk (well-shaken) 2 teaspoons baking powder 1/4 cup butter (unsalted), melted 1-1/2 teaspoons salt 2 eggs (large) 1/2 teaspoon baking soda 12 cups vegetable oil 1 cup sugar Sift together flour, baking powder, salt, and baking soda Heat oil in a 5-quart heavy pot until thermometer in a large bowl. Whisk together 1 cup sugar, buttermilk, registers 375째F. Working in batches of 3, slide doughnuts butter, and eggs in another bowl, then add to flour and stir into oil and fry. Once each doughnut floats to surface, turn until a dough forms (dough will be sticky). over and fry 50 seconds, then turn again and fry 50 seconds more. Transfer to paper towels to drain. Turn out dough onto a well-floured surface and knead gently 8 times. Flour dough and a rolling pin, then roll out Cool slightly, ice with cherry icing and dip in sprinkles. dough into a 12-inch round (about 1/3 inch thick). Cut out as many doughnuts as possible with floured 3-inch doughnut For the cherry icing recipe, please visit cutter and transfer to lightly floured baking sheets. Gather woodwarddesign.ca/blog scraps, reroll, and cut more doughnuts in same manner. 7 cake 2 teaspoons baking powder 3/4 cup margarine 1 teaspoon baking soda 1-2/3 cup sugar 3 egg whites 3 egg yolks 1 cup sour milk filling 2 cups flour 4 cups whipping cream 1/2 cup cocoa 3 tablespoons Nestle Quik® (powdered) 1/2 teaspoon salt 1 can cherry pie filling Combine margarine, sugar, egg yolks, vanilla, and sour Place one layer on a tray, spread 1/4 of the whipped milk - mix well. Add flour, cocoa, salt, baking powder, and cream over top. Top with half the pie filling. Repeat layers baking soda. Beat egg whites until stiff, then fold into batter. then top with third cake layer. Spread with the remaining whipped cream. Pour into three 9 x 12 greased pans lined with wax paper and bake at 350°F for 20-25 minutes. Cool cake. Best made the day before. Freezes well. Whip cream. Add Nestle Quik® to whipped cream and mix thoroughly. 9 9 ounces semisweet chocolate squares, 3 cups heavy or whipping cream coarsely chopped 1 tablespoon vanilla extract 1/3 cup lukewarm water Microwave the 9 ounces of chocolate in bowl on medium Spoon mousse into glasses and serve topped with whip for 3 minutes; stir until smooth. Add water all at once, whisking cream and chocolate filigree. until smooth. Cool 10 minutes, whisking occasionally. Tip: The chocolate mousse can be made ahead. Beat cream and vanilla together in large mixer bowl at low Cover mousse and refrigerate up to 3 hours. speed 3 minutes, until cream starts to thicken. At mediumhigh speed, beat 30 seconds, until mixture is the consistency of thick cake batter. Add chocolate all at once. At medium For filigree recipes, please see speed, beat until mousse is thick enough to hold its shape, woodwarddesign.ca/blog scraping bowl occasionally with a rubber spatula. 11 1 cup butter or margarine, softened 1-1/2 teaspoons vanilla 1 cup sugar 3 cups flour 2 eggs 1 teaspoon salt Preheat oven to 400째F. Mix the butter, sugar, eggs, and Place on ungreased cookie sheet and bake for 6-8 vanilla thoroughly. Stir in flour and salt to form a soft dough. minutes. Cool completely and decorate with poured cookie icing. Roll out dough on lightly floured surface, about 1 cm thick, and cut out shapes. For the poured cookie icing recipe, visit woodwarddesign.ca/blog 13 crust filling 4 cups flour 8-9 large apples, peeled, 1 tablespoon sugar cored, sliced 2 teaspooons salt 1 juice of lemon 1-3/4 cup shortening 1 teaspooon sugar 1/2 cup water 1 teaspooon cinnamon, ground 1 tablespoon vinegar 1 teaspooon nutmeg 1 egg white 1 tablespoon cornstarch crust filling Mix flour, sugar, and salt together. Cut in shortening until In a large bowl, mix the apple slices in the lemon juice. crumbly. In a separate bowl, mix together water, vinegar Sprinkle with sugar, cinnamon, cornstarch and nutmeg. and egg. Add to flour mix and stir till all ingredients are Toss till apples are coated. moist. Divide dough into five parts and wrap in plastic or Mix egg white with a little water and brush on top of the saran wrap. Chill for at least 1/2 hour. top crust. Crust recipe makes enough for 2.5 pies. Bake for 50-60 minutes at 350째F. Never made a pie before? Learn how! Visit woodwarddesign.ca/blog 15 custard crème brûlée topping 2 cups whipping cream 12 teaspoons 1/2 cup sugar tropical fruit garnish, if desired 2 tablespoons fresh ginger, chopped & peeled 1 vanilla bean 5 egg yolks (large) Preheat oven to 325°F. Place three 4-inch-diameter sugar Bake custards until almost set in center when pans are fluted flan dishes in each of two 13 x 9 x 2-inch baking pans gently shaken, about 30 minutes for fluted flan dishes and or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar 35 minutes for ramekins. Cool. Chill at least 3 hours and up and ginger in heavy medium saucepan. Using small sharp to 2 days. knife, scrape seeds from vanilla bean. Add seeds and bean Sprinkle 2 teaspoons sugar evenly over each custard. to saucepan. Stir over medium heat until sugar dissolves Working with 1 custard at a time, hold blowtorch so that and mixture comes to simmer. Cover pan, reduce heat to flame is 2 inches above surface. Direct flame so that sugar very low and simmer gently 10 minutes to infuse flavors. melts and browns, about 2 minutes. Strain into large measuring cup. Refrigerate until custards are firm again but topping is still Whisk yolks in medium bowl until well blended. Gradually brittle, at least 2 hours but no longer than 4 hours so that whisk in hot cream mixture just to blend. Return custard topping doesn’t soften. Garnish crème brûlées with tropical to measuring cup; divide among dishes. Pour enough fruit (mango, papaya or kiwi) if desired. hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven. 17 hot chocolate mix marshmallow 3 cups skim milk powder 2 envelopes unflavoured gelatin 3/4 cup cocoa, sifted 1-1/2 cups sugar 1/3 cup coffee whitener (powdered) 2/3 cup light corn syrup 1 cup sugar 1/8 teaspoon salt 1/8 teaspoon salt 1 teaspoon vanilla extract hot chocolate mix With mixer on low speed, whisk gelatin mixture, and slowly Process all 5 ingredients in a blender until well mixed. pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until Makes 2-1/4 cups. mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine. To serve: 2 tablespoons of hot chocolate mix to 3/4 cup boiling water. Pour mixture onto prepared baking sheet; smooth with an spatula. Let stand at room temperature, uncovered, until marshmallow firm, at least 3 hours or overnight. Coat a rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup Cut out as many individual marshmallows as possible in cold water into the bowl of an electric mixer. Sprinkle with any shape you choose; coat cookie cutter cooking spray gelatin; let mixture soften, about 5 minutes. to prevent it from sticking. Use marshmallows immediately. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes. 19 tart font sugar cookie garamond bold recipe source: crust epicurious.com www.epicurious.com/recipes/ food/views/107383 filling city palate (calgary) Nov/Dec 08 doughnut font helvetica neue bold extended recipe source epicurious.com www.epicurious.com/recipes/ food/views/105949 black forest cake font rockwell recipe source Focus on 4-H Favorites Breads & Desserts chocolate mousse font hevetica neue bold recipe source heidi carroll apple pie font futura bold recipe source: crust mary ann woodward filling amanda woodward crème brûlée font gotham book recipe source epicurious.com www.epicurious.com/recipes/ food/views/100487 hot chocolate & marshmallow font frutiger ultra black recipe source: hot chocolate mix company’s coming: font compendium chocolate everything recipe source ladies home journal by jean paré (page 174) www.lhj.com/recipe/chocolate/ marshmallow marthastewart.com chocolate-cups-with-rich- www.marthastewart.com:80/ chocolate-mousse/ recipe/marshmallow-snowflakes erin woodward & cheryl schutz recipe testers anders j. svensson creative writing douglas printing printer friends & family who tasted our treats woodwarddesign.ca design & layout: kristin gibson & amanda woodward photography: dana woodward created in 2009