A Time to Bake

Holiday recipes from Three Berkshire Notables

// December 1, 2020 //

Norman Rockwell

In preparation for the holidays, Norman Rockwell Museum’s Ellen Spear and Laurie Norton Moffatt came together in the kitchen to bake the oatmeal cookies that the great illustrator loved so much. The nine-ingredient recipe by Nellie Stroduski, who cooked for the Rockwell family in the 1950s and 1960s, is kept in the Stockbridge Museum’s archives—typewritten, signed by Rockwell, and dated March 22, 1966.

In the kitchen with Ellen Spear, Chief Philanthropy Officer at the Norman Rockwell Museum, and Laurie Norton Moffatt, the museum’s Director/CEO, who were filmed while making oatmeal cookies from the recipe shared by Rockwell. The lively cooking session can be viewed at below!

The recipe—contained in a short letter written to a “Miss Bauer”—is a perfect example of how Rockwell made a point to personally answer the thousands of letters written to him. This flawless recipe continues to be shared over and over again, as it is right here.

“It’s written in a way that my mom or my grandma would tell it,” says Moffatt, the museum’s director/Ceo, who describes their baking session as “evocative of the homeyness that people feel with his art—spending time together, sharing meals. a simple act like baking oatmeal cookies reminds us that the simple things are the greatest treasures.”

Rockwell not only painted quintessential American scenes, he was very much a part of them in the small towns where he lived, including Arlington, Vermont, and for the last 25 years of his life in Stockbridge, Massachusetts. his favorite desserts were apple pie, vanilla ice cream, and these oatmeal cookies. one can imagine a plate heaped with cookies set by his easel, with a can of Coca Cola nearby. His art expressed his love for simplicity, even in complex times—the connectivity of homecoming and family. Food often made its way into his illustrations. Undoubtedly, the Thanksgiving meal captured in “Freedom from Want” (one of Rockwell’s Four Freedoms, now on exhibit again at the Norman Rockwell Museum after an extensive tour) is his most iconic food scene. putting the oatmeal cookie recipe to task is a wonderful way to feel connected to Rockwell, says Ellen, the museum’s chief philanthropy officer, who is also a passionate home cook. And the cookies are easy to make.

Oatmeal Cookies

As shared by Norman Rockwell, who had a penchant for oatmeal cookies and was happy to share!

Rockwell’s Freedom From Want is on view as part of the “Imagining Freedom” exhibition at the Norman Rockwell Museum through January 17. (Oil on canvas, Saturday evening Post, March 6, 1943 ©1943 sePs: Licensed by Curtis Publishing, Indianapolis, IN, Norman Rockwell Museum Collection)

1. Cream together:
◗ 3/4 cup butter
◗ 1 cup light brown sugar
◗ 1/2 cup granulated sugar
◗ 1 teaspoon vanilla

2. Add 2 unbeaten eggs, one at a time, beating well after each egg.

3. Add 1 cup flour to which 1 teaspoon salt and 1 teaspoon Baking Soda has been added and sifted together. Then add 1 cup of quick-cooking oatmeal.

Add nuts, if desired.

4. Bake at 375°F for 8 to 10 minutes.

“Just throw the ingredients in a bowl and stir,” she says. Ellen offers these additional suggestions: Make sure to use quick-cooking oats to create a lighter, lacier cookie. no need to warm the butter. Keep mixing until the batter is thoroughly blended. Make sure the dollops of sticky dough are spaced out well on a parchment paper-lined cookie sheet for eight to 12 minutes of baking.

“Oatmeal is a great foil for the sweetness. They’re thin and delicate, not fussy. They reveal themselves to you slowly—they’re very light and melt in your mouth.”

A few other Berkshire notables shared with us their cherished holiday recipes: pecan pie à la JamesTaylor, and an English trifle handed down to Jayne Atkinson from her mom.

James Taylor

While the oatmeal cookie recipe is easy to make, a more involved recipe (pecan pie) is offered by James. he usually makes his pies the day before thanksgiving—and it can be a daylong process depending on how many he makes. pecan and pumpkin pies are favorites, and James has baked up to nine pies in one day for the holiday. he also makes the family turkey—sometimes in a smoker, sometimes on the grill—and always ties them up, prepares them, and carves them himself.

James’s Favorite Pecan Pie

Adapted from the classic Joy of Cooking, made with White Sugar and Light Corn Syrup for mild, sweet, buttery flavor. For a dark pecan pie with a caramel-like taste, substitute Light or Dark Brown Sugar and/or Dark Corn Syrup.

1. Building up a high fluted rim, prepare a baked flaky Pie Crust in a 9-inch pie pan, preferably glass, glazing with the Egg yolk.

2. Position a rack in the center of the oven. Preheat the oven to 375°F.

3. Spread on a baking sheet: 2 cups Pecans, coarsely chopped.

4. Toast the Pecans in the oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes.

5. Whisk until blended:

◗ 3 large eggs
◗ 1 cup sugar
◗ 1 cup light corn syrup
◗ 5 tablespoons Unsalted Butter, melted
◗ 1 teaspoon Vanilla or 1 tablespoon Dark rum
◗ ½ teaspoon salt

6. Stir in the toasted nuts.

7. Warm the pie crust in the oven until it is hot to the touch, then pour in the filling.

8. Bake for approximately 35 to 45 minutes until the edges are firm and the center seems set but quivery (like gelatin) when the pan is nudged. The margins of the filling should bubble and the top will show cracks.

Cool on a rack for at least one and a half hours. Serve warm at room temperature with whipped cream or vanilla ice cream. the pie can be made up to two days ahead. store in the refrigerator, but let warm to room temperature or in a 275°f oven for 15 minutes before serving.

Jayne Atkinson

Jayne’s mother made an English trifle every Christmas as long as Jayne can remember, and the British-American actress and director has continued the tradition for the holidays.

The gorgeous layered dessert is surprisingly easy to make, yet it most certainly can draw a small crowd.

“We would watch the layers unfold as it is quite a process. We would watch the whipped cream being layered on and waited with amazing anticipation for it to be pulled majestically out of the fridge in all its layered glory! I almost didn’t want to ruin it, because it was so beautiful! and the best part was that we could have as much as we wanted because it was Christmas! I look forward to making it again this year, with fingers crossed that we will all be together as a family.”

My Mom’s Holiday Trifle

For a Trifle you need a deep glass bowl, preferably one with a stem.

◗ Pound cake—either store-bought or homemade.
◗ Rum, Sherry, Coffee Liquor—or no alcohol if one prefers.
◗ 1 or two pints of strawberries.
◗ strawberry Jam.
◗ 1 Packet strawberry Jello.
◗ 1 packet Vanilla Pudding (organic or regular—whatever floats your boat).
◗ 4-5 cups Heavy cream, Half-and-half, or Whole milk, organic if you want!

1. Slice the Pound Cake and layer the bottom of the bowl.

2. Take two shot glasses of Rum or Sherry or Liquor of choice and pour over Pound Cake. Let it soak in.

3. Take Strawberry Jam and create a layer over the Pound Cake.

4. Prepare Jello using half of the water suggested and let cool a bit. Then pour over the Pound Cake.

5. Refrigerate until the Jello has set and is firm. Then place a layer of Strawberries or Strawberry Jam.

6. Prepare the Vanilla Pudding using half the liquid ingredients to have it be thicker.

7. Let Pudding cool a bit and pour over strawberries or strawberry jam.

8. Refrigerate and allow to cool and become firm.

9. Add another layer of Strawberries or Jam.

10. Layer Whipped Cream on top and refrigerate.

11. Before serving use last Strawberries to add to top layer of whip cream to decorate!

Enjoy—it’s amazingly delicious.

Happy holidays!

-By Anastasia Stanmeyer