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By Stephanie Williams Dean

Who knew that Santa Claus would grease the pan for a lifelong interest in baking? While early formative food memories might have come from talented family cook, it was a child’s toy that sealed the meringue.

I was about 7 years old when Santa came down the chimney with an almost magical toy.  The following day, I discovered a functioning, miniature oven under the tree – the classic Kenner EASY BAKE oven. Powered by an electrical source, the oven worked, and baked using 100-watt light bulbs.

The popular, all-time favorite toy was my introduction to baking, the first culinary inspiration for me and countless numbers of other children. The first skills I learned about baking cakes, I learned from an EASY BAKE oven. I can’t begin to tell you the many hours I spent baking tiny, single-layer cakes and cookies in the little stove. I’m sure many of you readers can relate. Some kids went on to become great, professional chefs.

The fashion-forward, turquoise toy oven was styled to look like an authentic one with a pretend stovetop. With a carry handle, you could take and bake anywhere. I sat for hours stirring “just-add-water” cake mixes in a plastic bowl with spoon. Then the batter was poured into small, 4-5-inch diameter, 1-inch deep, stainless pans. The oven was complete — coming with three slide-thru baking pans, utensils and all the mixes to bake chocolate and white cakes, brownies, vanilla cookies and more — in 6-16 minutes. While one pan baked, another one cooled, and another pushed the others through. The small chocolate cakes were a staple of my childhood.

While Santa received accolades for that special toy when I was a kid, I have to give credit where due. My parents owned a hardware and toy store, so they stayed abreast of top activity toys for boys and girls.

Mom and Dad knew, with an EASY BAKE oven kids could have their cake and bake it, too.

Cherry Chocolate Cake with Glaze

• 1 stick softened, salted butter

• 1 cup sugar

• 2 eggs

• 2 oz. melted/cooled semi-sweet baking chocolate

• 1 Tbsp. cocoa

• 1 1/3 cup sifted cake flour

• 1 tsp. baking soda

• 1/8 tsp. salt

• 1 cup sour cream

• ¼ cup maraschino cherry juice

• 16 quartered maraschino cherries

In a mixer bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well between each addition. Add cooled chocolate and cocoa. Mix well. Add flour, baking soda, and salt while alternating with sour cream and cherry juice. Mix well. Fold in chopped cherries. Mix well. Bake in a well-greased and floured 9 x 12 baking pan in a preheated 350-degree oven for 35 minutes or until tests done. Top with Chocolate Glaze.

Chocolate Glaze

• ¼ cup softened, salted butter

• 1 oz. unsweetened baking chocolate

• 2 Tbsp. water

• 1 cup powdered sugar

• 1 tsp. vanilla extract

In a saucepan, melt butter, chocolate, and water over low heat until melted. Remove from heat and add sugar. Blend well. Stir in extract. Use to glaze cake.

Buttermilk Glazed Carrot-Pineapple Cake

• 3 beaten eggs

• 1½ cups sugar

• 2 cups all-purpose flour

• 1 tsp. soda

• ½ tsp salt

• 2 tsp. cinnamon

• ¾ cup buttermilk

• ½ cup Wesson vegetable oil

• 2 tsp. vanilla

• 8 oz. well-drained, crushed pineapple

• 2 cups finely shredded carrots

• 1 cup chopped pecans

• 1 cup flaked coconut

In a mixer bowl, beat eggs. Add sugar and mix well. In increments, add flour, soda, salt, and cinnamon while alternating with buttermilk, Wesson oil and vanilla. Mix well. Fold in pineapple and carrots. Mix well. Fold in pecans and coconut. Mix well. Bake in a well-greased and floured 9 x 13 baking pan in a 350-degree oven for 45 minutes or tests done. Remove from oven when done and prick top all over with fork. Pour Buttermilk Syrup evenly over top of cake. Pour hot syrup over cake while cake is still hot.

Buttermilk Syrup

• 1/3 cup softened, salted butter

• 2/3 cup sugar

• 2 tsp. light corn syrup

• ¼ tsp. soda

• 1/3 buttermilk

• ½ tsp. vanilla extract

In a saucepan, combine butter and sugar. Heat until butter is melted and sugar dissolves. Stir in corn syrup, soda, and buttermilk. Bring to a boil on medium for 5 minutes. Remove from heat. Stir in extract. Slowly pour hot syrup over cake.

Warm Ginger Cake with Lemon Sauce

• 2 beaten eggs

• 1 cup sugar

• 2½ cups all-purpose flour

• ¼ tsp. salt

• 1 tsp. ground ginger

• ½ tsp. ground cinnamon and cloves

• 1 cup Wesson vegetable oil

• 1 cup molasses

• 1 cup boiling water

• 2 tsp. baking soda

In a mixer bowl, beat eggs. Add sugar and mix well. Add flour, salt, ginger, cinnamon and cloves while alternating with oil and molasses. Mix well. Boil water and dissolve soda in the water. Add to mixture and mix well. Bake in a well-greased and floured 9 x 13 baking pan in a 350-degree oven for 40-45 minutes or until tests done. Serve with Fresh Lemon Sauce.

Fresh Lemon Sauce

• ¼ cup softened, salted butter

• 1 cup sugar

• 2 Tbsp. all-purpose flour

• 1¼ cup boiling water

• ½ tsp. grated lemon peel

• Dash of nutmeg

• 1½ Tbsp. fresh lemon juice

In a saucepan, melt butter. Add sugar and flour while heating. Gradually add boiling water. Mix well. Fold in lemon peel and nutmeg. Bring to a boil for 4 minutes. Remove from heat and stir in fresh lemon juice.

Nutty Apple Bottom Cake

• 3 beaten eggs

• 2 cups sugar

• 1 tsp. vanilla extract

• 1 cup Wesson vegetable oil

• 2 cups all-purpose flour

• 1 tsp. baking soda

• ½ tsp. salt

• 1 cup chopped walnuts

• 4 cups peeled, thinly sliced tart apples

In a mixer bowl, beat eggs until thick and light. Add sugar and vanilla. Mix well. Add flour, soda, and salt while alternating with Wesson oil. Mix well. Add walnuts and mix well. Peel and thinly slice 5 medium apples or 4 cups. Spread apples evenly in bottom of a butter-greased 13 x 9 baking pan. Pour batter over apples, making sure to cover fully. Take in a 350-degree oven for 1 hour or until done. Cool completely. Top with Cream Cheese Icing. Place two slices of apple on top.

Butterscotch Nut Bars with Sauce

• 6 beaten egg yolks

• 1½ cup sugar

• 2 tsp. vanilla extract

• 1 tsp. almond extract

• 6 beaten egg whites

• 2 cups graham cracker crumbs

• 1 tsp. baking powder

• 1 cup chopped pecans

• 1 pint whipped cream

In a mixer bowl, beat egg yolks and sugar. Add extracts and mix well. In another mixer bowl, beat egg whites until stiff. Fold into egg yolk mixture. Mix well. Fold in graham cracker crumbs. Mix well. Fold in nuts. Mix well. Bake in a well-greased and floured 9 x 13 baking dish in a 325-degree oven for 25-35 minutes. Frost with whipped cream and drizzle with butterscotch sauce.

Butterscotch Sauce

• 1 beaten egg

• ¼ cup softened, salted butter

• 1 cup brown sugar

• 1 Tbsp. all-purpose flour

• ¼ cup water

• ¼ cup fresh orange juice

• ½ tsp. vanilla extract

In a saucepan, beat egg. Add butter, brown sugar, and flour. Heat until butter is melted and sugar is dissolved. Add water and orange juice. Cook over low heat until thickened. Fold in vanilla. Cool to room temperature. Drizzle over whipped cream.

Freshly Squeezed Lemon Bars

• 1 cup softened salted butter

• ½ cup sifted confectioners sugar

• 2 cups sifted all-purpose flour

• 4 beaten eggs

• 2 cups granulated sugar

• 6 Tbsp. lemon juice

• ¼ cup all-purpose flour

• ½ tsp. baking powder

For the crust, in a mixer bowl, beat butter. Add sifted flour and confectioners sugar. Mix well. Pat down in the bottom and up sides of 9 x 13 baking dish. Bake in a 350-degree oven for 20 minutes or until lightly browned. For the filling, beat eggs. Add granulated sugar and lemon juice. Mix well. Add flour and baking powder. Mix well. Pour over the baked crust. Bake in a 350-degree oven for 25 minutes or until golden. Sprinkle top with confectioners sugar. Cool completely and cut into bars. Yield: 30 bars.

Chopped Fruit & Nut Dessert Squares

• 1 stick softened, salted butter

• 1 cup sugar

• 3 egg yolks

• 2 cups sifted, all-purpose flour

• ½ tsp. almond extract

• 3 egg whites

• ½ cup brown sugar

• 4 oz. chopped nuts

• 4 oz. chopped maraschino cherries

• 4 oz. drained, crushed pineapple

In a mixer bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Add flour and mix well. Pat crust down in bottom and up sides of a 13 x 9 baking dish. Bake in a 350-degree oven for 15 minutes. For the topping, beat egg whites until foamy. Add brown sugar and beat until slightly stiff. Fold in cherries, nuts, and pineapple. Cover crust with topping and bake in a 350-degree oven for 15 minutes. Yield: 36 squares.

Granola and Honey Cake

• 1½ cups boiling water

• 1 cup granola

• ½ cup Crisco shortening

• 1 cup brown sugar

• ½ cup honey

• 2 eggs

• 1½ cups sifted whole wheat flour

• 1 tsp. baking soda

• 1 tsp. allspice

In a saucepan, boil water. In a bowl, place granola and pour boiling water over it. Allow to sit for 10 minutes. In a mixer bowl, beat shortening until fluffy. Beat in brown sugar and honey. Mix well. Add egg one at a time, beating well between each addition. Fold in granola while alternating with flour, baking soda and allspice. Mix well. Bake in a well-greased and floured tube in a 375-degree oven for 50-55 minutes.

Chocolate-Mocha Shortbread

• 2/3 cup softened, salted butter

• ½ tsp. vanilla extract

• 1¼ cup all-purpose flour

• ½ cup confectioners sugar

• 2 tsp. instant coffee granules

• 12 oz. semi-sweet chocolate chips

In a mixer bowl, beat butter and vanilla. Add flour, sugar and coffee granules. Blend well. Fold in 1 cup chocolate chips. In an ungreased 9-inch square baking pan, press dough into bottom. Prick with a fork. Bake in a 325-degree oven for 20 minutes or until lightly browned. While hot, sprinkle remaining chocolate chips over the top and spread. Cut shortbread into squares. Cut each square into two triangles. Allow to cool 30 minutes in pan. Serve with whipped cream or ice cream.

Winter Trail’s Picnic Cookies

• 1 cup softened, salted butter

• 1 cup white sugar

• 1 cup brown sugar

• 2 eggs

• 1 tsp. vanilla extract

• 1½ cups all-purpose flour

• 1 tsp. soda

• 1 tsp. salt

• 3 cups uncooked oatmeal

• 1 cup chopped pecans

• 1 cup flaked coconut

In a mixer bowl, beat butter and sugars until fluffy. Add vanilla and eggs one at a time, beating well in between each addition. Beat in flour, soda, and salt. Mix well. Beat in oatmeal, pecans, and coconut. Mix well. Bake on an ungreased cookie sheet in a 400-degree oven for 10 minutes or until golden.

Melt Away Nutty Butter Bars

• 1 cup softened, salted butter

• 1 cup sugar

• 1 beaten egg yolk

• 1 tsp. vanilla extract

• 2 cups all-purpose flour

• ½ cup nuts

• 1 frothy egg white

• ½ cup chopped nuts

• Confectioner’s sugar

In a mixer bowl, beat butter and sugar until fluffy. At low speed, beat in egg yolk and vanilla extract. Beat in flour and mix well. Fold in ½ cup chopped nuts and mix well. Pour into an ungreased 15 x 10 jelly roll pan. In a mixer bowl, beat egg white until frothy. Spread over bars. Sprinkle with ½ cup chopped nuts. Bake in a 350-degree oven for 25-30 minutes or until golden. While warm, sprinkle with confectioners sugar. Cool completely. Cut into bars.

Spiced Molasses Cookie

• ¾ cup Crisco shortening

• 1 beaten egg

• 1 cup sugar

• ¼ cup molasses

• 1 cup sifted all-purpose flour

• 2 tsp. baking soda

• ½ tsp. salt

• ½ tsp. each ground cloves and ginger

• 1 tsp. ground cinnamon

In a saucepan, heat shortening on low heat until it melts. Remove from heat and allow to cool. In a mixer bowl, beat egg. Beat in sugar and molasses. Mix well. Beat in sifted flour, soda, salt, and spices while alternating with cooled, melted shortening. Mix well. Chill 3 hours or longer. Roll dough in small 1½-inch balls. Roll in granulated sugar. Place on an ungreased cookie sheet at least 2-inches apart. Bake in a 375-degree oven for 8-10 minutes.