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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 they’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


Sweet Treats - A Typographical Cookbook