Tag Archives: Maryland’s Way

These Will Keep Indefinitely

By Office Manager Jeanne Langdon

I was looking through the old Maryland’s Way cookbook to find something to bake, to help advertise the soon to be released 50th anniversary edition of the cookbook, when a sentence in one cookie recipe caught my eye: “These will keep indefinitely.” I thought of Patrick.

Patrick is a young Brit I met on a flight from Paris to Iceland last April. He was on his way to San Diego to begin a five-month hike along the Pacific Crest Trail from Mexico to Canada. The PCT is the West Coast version of the Appalachian Trail, only the trail is longer, the mountains are bigger, and the gaps between sightings of civilization are much larger. I have hiked portions of the Appalachian Trail, and I have known a couple of Georgia to Maine through-hikers, so I know how challenging that “easier” trail can be. The Pacific Crest Trail winds among some of the highest peaks in the Sierra Nevada Mountains and right past the place where the Donner Party met its fate. During the flight, Patrick explained about his preparations for hiking the trail: mailing boxes of provisions to himself at various post offices along the trail, and how he would be hiking “bonus miles” into town to retrieve them, and planning how much water he would have to carry for each segment of the trail and where it would be available. He told me about “trail angels,” volunteers who hike in to resupply water caches or bring hot meals to the places where hikers are likely to be camping. And finally, he gave me the web address of the blog that he would be writing along the way: pjgspct.blogspot.com

I have been following his blog since April, vicariously hiking the PCT. He has made it past the halfway point and is now in the Cascade Mountains in northern California. In late June, I made a batch of oatmeal cranberry cookies and put them in the mail so that I could be a trail angel, too. Oatmeal cranberry was the most popular of the cookies I sent to my husband’s coworkers in Afghanistan (“Open the box, John. We know what’s in the box.”). But getting cookies to a war zone was easy: I would put them in a special military shipping box on Monday and John would have them by Friday. This was different; I had to calculate how long a box would take getting to a remote town in California, correlate that with where Patrick said he was in his blog, and send it far enough ahead that he wouldn’t have passed by before the box arrived. Unfortunately, I miscalculated and sent them too far ahead, so the cookies were three weeks old when he caught up with them. Patrick didn’t complain though; he ate them all the same day.

Then I found the recipe in Maryland’s Way for Whiskey Nut Cookies, the one that said “these will keep indefinitely.” As the name implies, this simple shortbread cookie is made from ground pecans, with a healthy dose of whiskey (good Maryland Rye). I deviated from the recipe by refrigerating the dough overnight before rolling it out. The recipe calls for rolling the dough out “thin,” but since this is a shortbread cookie that doesn’t rise, I rolled it out to a little more than a quarter inch. The result was a rich, crumbly cookie with a distinct pecan flavor.

Now for the test. Will these cookies survive the trip to California and the wait at the post office? According to the author of the recipe, Augusta Tucker Townsend of Pendennis Mount, Severn River, these will keep indefinitely. The gauntlet has been thrown down…


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A Family Legacy (But No Muskrat, Please)

This week’s blog post is the first (but not last!) from new volunteer Katie Adams. 

By Volunteer Katie Adams

I have been reading through my mother’s old copy of the Maryland’s Way cookbook, which she (according to a note on the flypage) picked up during an “architectural tour of Annapolis” with friends in April 1964. I well remember her perusing it, not only for recipes but for the wonderful photos and sketches it contains. In fact, she would often become sidetracked for good periods of time between the wonderful recipes — luckily, she never tried Calf’s Brain Cakes or the notorious muskrat soup — and the book’s insights into Maryland’s past. Now that I have her book, for me it is history in several ways. It is my history, with the Sally Lunn and Old Auntie’s Whiskey Jumbles I remember well; my mother’s, since it was one of her “go-to” cookbooks and a reminder of an enjoyable day in Annapolis; a piece of Hammond-Harwood’s, since it happens to be one of the earlier editions; and of course a view into our beautiful state’s history as well. As Hammond-Harwood prepares to issue the 50th Anniversary Edition of Maryland’s Way this September at its annual Garden Party, I find myself interested to see the pretty new book next to my much-used yellowing one. I plan to try some recipes neither my mother nor I have tried, and know that I will enjoy spending time with the photos and anecdotes, but I think I will still give the recipe for peacock with chestnuts a miss.

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Because Everyone Loves Cookies

As we wait for the debut of the new edition of the Maryland’s Way Cookbook, we will be highlighting the favorite recipes of our staff and volunteers. This week, Hammond-Harwood House trustee Dr. Charles Webb was kind enough to share his thoughts on the recipe for Albany Cookies:

The Albany Cookie or cake is a simple sugar and cinnamon cookie that became a Christmas treat in early colonial times in tidewater Maryland. It was such a part of the holiday season that it persisted in many families well into the late twentieth century. While it is delicious, it is by today’s terms a very basic cookie. On the Eastern Shore it was made by the Goldsborough family at Otwell so far back that its origin and the reason for the name are obscure. When one of the Goldsborough daughters married a member of the Holliday family at Readbourne on the Chester River, the cookie went there. But it was also used by the Lloyds and probably many families all around the Bay.

Perhaps the fact that cinnamon and sugar were precious commodities in early colonial days is the reason for its popularity. It is an easy cookie to make. Because it is formed into a bow (or pretzel) shape, the making of the cookie can become a family event. Children from 5 or 6 on can shape their own cookie for baking.

If you want to sample an historic holiday specialty try this recipe. It will be in the new edition of the Maryland’s Way cookbook… It is good any time of the year!

Readbourne, the home of Elizabeth Tilghman Hollyday, who contributed the Albany Cookie recipe to the Maryland's Way cookbook

Readbourne, the home of Elizabeth Tilghman Hollyday, who contributed the Albany Cookie recipe to the Maryland’s Way cookbook

Albany Cookies

6 cups flour (sifted), 1 lb. dark brown sugar, ½ lb. butter or margarine,
1 egg, 1 teaspoon baking soda, 1 cup cream (or 1 scant cup evaporated milk),
2 oz. cinnamon (10 tablespoons), salt, granulated sugar to roll cookies in.

Mix flour, cinnamon, and salt in a bowl. Dissolve soda in the cream in measuring cup. Cream the softened butter, add brown sugar and beat well. Add egg and beat well again. Alternately add flour and milk, mixing until all ingredients are incorporated. A pinch of salt may help. Cover the dough in a bowl and cool overnight.

To bake, divide dough into about 8 or 10 pieces. Take out one piece at a time, pinch off a small piece and roll on a sugar coated board with hands till about the shape and size of a pencil, coating the surface with the sugar. Loop the ends around to overlap the center of the roll making a bow or pretzel shape, and place on ungreased cookie sheet. Bake at 375 degrees for 12-15 minutes. Let cool, then rap on underside of cookie sheet to loosen them. Enjoy a traditional Eastern Shore Christmas treat from an early era when cinnamon and sugar were scarce.

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A Little Dessert

The first edition of the Maryland's Way cookbook, published by the Hammond-Harwood House Association in 1963

The first edition of the Maryland’s Way cookbook, published by the Hammond-Harwood House Association in 1963

This year, the Hammond-Harwood House will be issuing the 50th Anniversary Edition of the Maryland’s Way Cookbook, which was compiled in 1963 by Hope Andrews and Francis Kelly as a fundraiser to support the House. This classic of Chesapeake cooking has inspired cooks ever since, and we’re thrilled that it will once again be available to everyone who wants to make crab cakes, corn pudding, and chocolate cake. And in case you’d like to make that chocolate cake this weekend, here is the recipe for Maryland Fudge Cake, which was contributed to the cookbook by Miss L.C. Claude.

Maryland Fudge Cake


1/2 cup butter, 1 cup sugar, 2 squares bitter chocolate, 1/2 cup flour, 1/2 teaspoon salt, 2 eggs, 1 teaspoon vanilla, 1 cup black walnut meats

Cream butter and sugar. Melt chocolate over hot water. Sift flour and salt. Beat eggs very light. Combine ingredients, adding vanilla and walnut meats. Mix well, and spread on paraffin paper in a shallow pan. Bake 10 minutes in a hot oven at 400 degrees.  Ice and cut in squares.

Icing: 2 teaspoons butter, 1 cup powdered sugar, 2 tablespoons cocoa, 3 tablespoons or less boiling coffee. Cream butter and sugar, add cocoa, then coffee gradually until of spreading consistency.

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