Experienced bakers, cooks can teach us much

Occasionally, a trip down memory lane can set a casual conversation ablaze with food stories from our childhoods.

This tried-and-true party icebreaker tends to attract those shy folks who linger silently on the sidelines.

Recently the topic, "What defines a great home cook and baker?" bantered around the table. As the discussion picked up steam, I began thinking about the good cooks who inspired me over the years.

What set them apart in a crowded kitchen? More interestingly, I asked, "What was the secret behind their legendary culinary reputations?"

During my formative cooking years, I was fortunate to have both a good family cook and close neighbor as kitchen mentors.

Coming from very diverse backgrounds, my grandmother survived Europe during World War I and II, while Mary Randlemann struggled through the Depression as a descendant of slavery. At first glance you would assume they had little in common, except their passion for food, especially baking. However, a closer look reveals they shared a rare culinary talent that inspired their menu offerings.

You see, in their world the cupboard was never bare and the refrigerator housed treasures to be explored.

Mary Randlemann could walk into any kitchen, quickly survey the situation and create a meal lavish with diverse tastes and textures.

When it came time to bake, both she and my grandmother were like magicians, effortlessly crafting sensational sweets before your eyes. Their secrets held close in well-seasoned hands.

While a war-torn life and impoverished circumstances defined their environments here and in Europe, they never lost touch with their culinary craft.

They possessed the vision to look beyond a sparse pantry and uncover the delicious possibilities. I remember Mary as she sifted through her kitchen, searching for clues as to what she could create rather than what she wanted to bake. A culinary challenge at its best.

Today's recipe for Caramel Meringue Slices takes a page from their cookbooks and offers a dessert that doesn't require a trip to the store.

The secret we can learn from my grandmother and Mary is that a few simple ingredients can create a dessert worthy of your taste buds' expectations, when guided by a touch of inspiration.

Relying on a few standard ingredients means that success lies in achieving a dramatic flavor punch.

These chewy treats derive that signature caramel taste from first cooking butter with brown sugar, allowing the sweet flavors to deepen. The texture gets a boost from the meringue topping that provides a chewy bite against the firm base.

Ease and versatility are the hallmarks of this recipe. In a pinch, the tablespoon of light corn syrup in the meringue can be substituted with an equal amount of pancake syrup or molasses. Just expect a deeper caramel flavor.

Perhaps, to see the culinary vision, we must start with the most important ingredient in any recipe ... our creativity.

Caramel Meringue Slices

¼ cup unsalted butter

1 cup light brown sugar, firmly packed

½ teaspoon vanilla extract

1 large egg

½ cup all-purpose flour

Meringue

1 large egg white

1 tablespoon light corn syrup (see note)

½ cup sugar

Heat oven to 350 degrees. Lightly grease bottom of 8-inch square baking pan. Line with waxed or parchment paper, extending 1½ inches up two of the sides.

To prepare the base, melt butter and brown sugar in a medium saucepan. Cook until mixture begins to bubble, stirring continuously. Set aside to cool.

Stir vanilla and 1 large egg into cooled mixture, scraping well. Gently stir in flour until batter is uniform in color. Spread into pan.

To make the meringue topping, whip the egg white on high speed in a small mixing bowl until soft peaks form. Add corn syrup and continue beating on medium speed, adding sugar in a steady stream. Beat until stiff glossy peaks form, about 2 minutes.

Spread meringue on top of batter and bake for 30 minutes until light golden brown. Cool 2 hours before cutting into 2-by-2½-inch slices.

Serves 12.

Cook's note: For a savory contrast, stir ½ cup chopped walnuts into the meringue before baking. Molasses or pancake syrup may be substituted for the corn syrup.

Nutrition values per serving: 143 calories, 4 g fat, 25 g carbohydrates, trace amount fiber, 1 g protein, 28 mg cholesterol, 17 mg sodium.