I can't help with the cupcake recipe, but I have always lusted after their Beacon Hill cake, a bar cake,more like an angel cake than a butter cake, but springier and moister. It was topped with white frosting, with a yummy chocolate icing all around the sides. So if your cupcakes magically appear, maybe there is hope someone has the Beacon Hill cake too.

Oh, it was fantastical. I seem to remember Miss Piggy being on the same show. Anyone?---

It seems every other person claims to have the original recipe for these wonderful muffins. Back in the 1990s I published a recipe I had found in the newspaper. It was called Trash can muffins, and originated as an anonymous submission to the old Gus Saunders recipe show. A man wrote to me and told me a story that his aunt was the one who had called in offering the recipe, and that she had gotten it from the baker at Jordan Marsh. He had given her a reduced quantity recipe, with no claim that it was THE recipe. But you can judge by the results. Don't try to hack off the odd tablespoonfuls. No guarantees if you do.
The “Trash Can” Muffins yields 2-3 dz.

1 cup plus 1 tablespoon unsifted all purpose flour
1 teaspoon salt
1 cup plus 1 tablespoon solid shortening (Crisco)
2 cups plus 2 tablespoons sugar
5 extra large eggs
2 cups plus 1 tablespoon unsifted all purpose flour
1 teaspoon baking soda
1 Tablespoon baking powder
1 cup buttermilk
2 teaspoons vanilla
2 2/3 cups cake flour (Soft-as-Silk is one brand)
2 pints blueberries or 4 cups other fruit.
2 egg whites, beaten with 1 tablespoon water until frothy
additional sugar

Preheat oven to 400. Cream first all purpose flour with salt, shortening, and sugar. Add eggs all at once and beat 3 minutes with electric mixer. Add remaining remaining all purpose flour, baking soda and baking powder. Beat again. Blend in buttermilk and vanilla. Add cake flour and beat until mixed. Batter will be very stiff. Fold in fruit of choice, dividing batter if you want to make several kinds. Grease muffin tins well and fill 3/4 full. Brush egg white mixture over tops with brush or your fingertips. Sprinkle generously with sugar. Bake 20-25 minutes until golden. Let cool in tins for 10 minutes, then remove to racks to finish cooling. Batter may be stored 3 days before baking. I usually add the fruit just before baking, however.

Now all we need to locate are Gilcrist's macaroons, Warmuth's prune danish, and Dorothy Muriel's Beacon Hill cake, and we can have a total 1960's reunion! Miss them all.

Love them... if anything the almond ones have a tad more filling than I like. But that doesn't stop me from pulling the frozen dough out of the freezer late Saturday night!!

Also have made this, and it comes out awesome!!

How many of you use a semi-formal "meal rotation" and how many just sort of "wing it" depending on what is in the fridge? Just curious.

Thanks, guys

Seems like I have seen this around fish counters everywhere, but now that I want some for a shrimp boil on Wednesday, Zatarain's spice bags or liquid for boil have vanished. Been to WF, S+S and Captain Mardens, all to no avail. Anyone know where they carry it? I bought some Old Bay as a back-up, but would prefer Zatarain's. Thanks.

Yup...loved it.

Friends brought individual pastries (small canolis, cream puffs, a chocolate layered sin) from here the other day, and I was pleasantly surprised at the excellence of each one. So often those which are pretty to look at are disappointingly tasteless, but these were crave-worthy. In searching for Konditor Meister in Chowhound, I was astonished to see it only mentioned twice. These pastries and goodies were exceptional.

Ditto on Les Delice... especially with a touch of fig jam

It amuses me that people will throw out today's mashed potato leftovers, then go to the grocery store and buy those cold mashed potatoes that are ready to microwave, for the convenience. Soooo silly

In the past I found them at Baza foods in Newton on Needham Street. Again, call ahead, because they aren't always in stock.

A few blocks from Lewis' is Conrads which also features tips of all kinds. A little 60's mood here, but sturdy food.

Totally agree. Great vibe there. Only open Wed.-Sat. closing kitchen at 10.

But not open very late?

At the risk of getting boo'd out of the park, Not Your Average Joe's has a full liquor license and their new menu of appetizers isn't bad. Also, Rice Barn, around the corner on Great Plain has a full license and some wonderful nibbles... as does Masala Art across the common from Town Hall.

To the west, we have Owens in Needham, and the Outpost in Holliston which is AMAZING!!!! But Thanksgiving is the busiest day of the year there. Make note for the future though, if you are a fan of turkey. Their sandwiches are the Best!

Thanks! You guys are awesome!

Just ran across a recipe for Bacon Marmalade, which calls for DoubleSmoked Bacon. Can anyone direct me to a local market that carries it?

Thanks in advance

Absolutely. They are closing down the old farm stand building (Saturday is the last day) so it may be a bit of melee this weekend, but they will be open in their greenhouse building for the rest of the season. The corn has been excellent for a few weeks now.

The peaches are local and wonderful at Volante's farm. I have been sniffing peaches all season, and these are the first to pass that test. Juicy, peachy and just perfect!!

And before all that, it was Emerson's Steak House!

Just got an e-mail from Volante Farms in Needham that they will begin picking home-grown corn tomorrow! The variety is Temptation, a butter-and-sugar type. They are also picking their own blueberries. So the rest can't be far behind!!

Tips are the specialty at Conrads on Washington Street in Norwood. The place has a bit of a '60's vibe..leather booths, large dining room, but boy, do they go through a lot of excellent tips.

My friend got WS HoP and after trying it, passed it along to me, since I really like the stuff. To my amazement, there was a ton of seeds in it... the shape of caraway seeds...not certain what it was but it made the blend taste bogus. So before we quibble about lavender, yea or nay, this should be borne in mind.

The "No Reservations" episode previously filmed in Boston will air tonight at 9pm on the Travel Channel, in case anyone missed the Globe article.

No, they were quite white. I reheated them in the toaster oven where they picked up a little more color, and tenderness... and they were amazing. Got to try making them.

I tried the Sweet Cream Cardamom scones at Russo's and they were excellent, if a little pale. Warmed, however, they were excellent. They are made by a swedish bakery in NH that also makes Pulla. These are not found in the bakery, but rather near the front of the store, on the back side from the berries.