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