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March 2014 A Note from Marcy


It’s hamantashen time again. What flavor  are you? Free Gluten Free Hamantashen, Free Cherry Cheesecake Hamantashen, or try  Walter Mitty Clementine Cake

The recipes in this month’s issue include (you’ll find them linked at the end of the Note from Marcy)

Bakery Style Hamantashen Dough
Gluten Free Hamantashen Dough
Village Lentil Soup
Meyer Lemon Hamantashen
Apple Caramel Hamantashen
Strawberry Cheesecake Hamantashen
Walter Mitty’s Clementine Cake
Pear Cranberry Crisp
Nutella Banana Bread (with Kefir)
Baby Babka
Baklavah Scones
Cheddar Irish Soda Bread

Subscription Sale to BB!!
It’s that time again. Many of you have subscriptions that end this April 2014. If you would like to partake of the $19.99 For One Year BB Special, we accept direct payment via our account: Once payment is processed, we’ll let you know. (if you have a password, that should stay the same). The sale is on through March 17th. (And yes, we still accept checks – let us know if you prefer that via

Dear Bakers and Friends,

* If any links don't link, please cut/paste and put them in your browser.

What have you been up to this wild, snowy, cold winter? Can you believe March is already upon us? Don’t you find that just when the cold and ice become unbearable and seemingly eternal, you also notice the days getting longer and things are slushier? There’s a definite chink in the armour of snow. Once you inhale just a whiff of spring, even if a snow storm or two lies ahead, you can’t go back.  Our palates also start to wake up, and just in time for Purim too -  one of my most favorite baking seasons. It doesn’t hurt that Purim is followed by St. Pat’s Day which is my excuse to indulge my penchant for Irish Soda Bread.

As I write this, I have vanilla-scented dulce de leche simmering on the stove. It’s intended for  another batch of Caramel Apple Hamantashen. I am also creating/testing Mango Cheesecake as today is my eldest son’s birthday and he loves cheesecake, as well as sunshine-y baking. (So look for Mango Cheesecake in the April or May issue of BB).

In creating the Apple Caramel Hamantashen,  I also discovered a new trick which is to add a bit of Nielsen Massey Vanilla Bean Paste to dulce de leche. It’s a perfect fusion of two amazing worlds of taste. I’m looking forward to my own Purim bake-a-thon with a couple of friends (it’s become an annual thing) and then it’s back to writing my new cookbook. I’ll try and make this public service announcement quick. You are more than welcome to skip ahead and scroll down to the recipes.

When Bakers Cook on Indigo
For Canadians, here’s the Indigo Chapters link to purchase my cookbook When Bakers Cook

A Passion for Baking Back in Print
My classic cookbook A Passion for Baking is almost back into print! I am proudly re-publishing it myself in colour, soft copy and on Kindle (and there is that Free Kindle App for those of you who have Ipads or smart phones). However, I still have some copies to sell (autographed, of course) of the original hard cover book. Email me if you would like to purchase one. Otherwise, stay tuned, and the new edition of A Passion for Baking (in print and Ebook) will be available on Amazon, Indigo, Barnes and Noble and

The Baker’s Four Seasons
This amazing cookbook is almost done, I promise. Since I wrote the book a few years ago and unfortunately, it had its delays, I also evolved as a baker. Because I want my newest cookbook to reflect the best of my best I am literally opening the book manuscript up at the seams and expanding, creating, and refining what really is a magnificent salute to the seasons and all their flavors, in baking. In addition to the fabulous recipes already in the book, I created over forty  new ones which are totally wonderful. As usual, all recipes need their usual triple testing. After testing, the book will go into the rigorous editing process. I aim to launch this new cookbook for early summer. That’s my (ambitious) plan. But I promise you a baking book like no other.

When Bakers Cook – Buy the Book, Get a Bonus of 4 Months of BB Recipe Archives
My newest cookbook is for sale in print and on Kindle and I am so pleased to hear from those of you who’ve been cooking with it. It is absolute music to my ears to get emails from people using the recipes and finding new favorites. Some folks are cooking it recipe-by-recipe – which is just what I had in mind for this book – to make sure each page was a recipe you’d want to try.  If you’ve already bought a copy of When Bakers Cook and are thinking of giving another copy as a gift, I will add 4 months of BB to your subscription as well as to your gift recipient. Just send in a proof of purchase from,, Barnes and Noble or (wherever you bought it online). I will be happy to honour it.

When Bakers Cook, a sample recipe
FREE Village Lentil Vegetable Soup
One of the great soups from my cookbook, When Bakers Cook. Lakeside walks on a winter’s day generally result in an appetite for soup. Such was the case when I happened on a nook of a bakery in a small village near my home that served a wonderful daily soup of lentils and vegetables, alongside huge sandwiches, maple glazed biscuits (another recipe to replicate soon), huge cookies and lofty scones. Here's that soup as best I can recreate it. Serve this soup as is or in individual bowls, each topped with garlic bread rounds, and a pile of asiago cheese shavings. Pop it under a broiler for a few minutes to make the cheese bubble and sizzle.

My Costco Features (more free recipes!)
I’ve also done some really special features for Costco Magazine. If you’ve missed it, here are links to my features and recipes for Geeked on Greek (Greek Yogurt) and Homemade Breakfast Sandwiches.

Clearly, I’ve chatted enough for this month so the more ‘philosophical me’ you all know and tolerate will have to wait until next month’s missive. But if you need me, in the kitchen or in life (I am an incomparable advice giver; I suck as an advice taker), I am here for you. You are why I write and bake and somehow, manage to upload a fresh Baker’s Stash each month.  I am known by the company I keep and you are indeed, fine company.

In the meantime, I wish you the joy of connection that comes from food, especially baking. And if my recipes help inspire a bit of that joy, I am honoured because honestly, it’s all I ever wanted to do – to bake for and with you.

Warm wishes,

Marcy Goldman
Author, Master Baker
Est. 1997

March 2014 Baker’s Stash Recipes

Bakery Style Butter Crumb Topped Cinnamon Babka

Small, feathery and moist, this is the most addictive babka in the world (and it’s not too big)

FREE!! Sweet Pear Cranberry Crisp
Something mellow and tart and easy.

Walter Mitty Clementine Cake Just in time for Oscar night – a movie oriented recipe!

Have you seen Mitty? Did you note the reference to Mrs. Mitty’s incredible Clementine Cake? How could I not invent my own. This is zesty and sweet and pure sunshine.

Meyer Lemon Hamantashen
Tangy citrus is a zesty contrast in these traditional butter hamantashen.

Apple Caramel Hamantashen

FREE Cherry Cheesecake Hamantashen
Over the top, these are New York style hamantashen.

FREE Gluten Free Hamantashen
Why not? It’s time to go gluten-free for Purim. Legend has it that Queen Ester was gluten-intollerant herself. Or many she was just intolerant of villains like Haman.

FREE Maple Glazed Doughnuts

Just in time for Mardi Gras or Shrove Tuesday. You could choose pancakes or you could indulge with fresh doughnuts.

Apple Caramel Hamantashen

What could be better than apples, caramel, and a kiss of cinnamon all baked into a tiny pastry package?

Nutella Banana Bread

I like banana bread, I love Nutella, together they make a heavenly dessert loaf.

Baklavah Scones

Easy as the Greek letter ‘pie’, but decadently honey and walnutty.

Previous Monthly Essays from A Note From Marcy:

Essays to tickle your funny bone, wake up your inner baker, twinge on your heartstrings, or make you smile and say, ‘I’ve know the feeling; I know the place”. If you missed an essay, or a season in baking or inner sensibility, we invite you to stroll through our archived Notes From Marcy.

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