Sure, Jamie Smith could tell you that her job titles include cook, baker, mom, wife, small business owner and all of that would be true. But Smith is more likely to tell you that her job is to make people happy—and that usually is a piece of cake.
The place where all this happiness happens is Sweet Memories, a restaurant and gift shop that is synonymous with Main Street Emmaus’ quaint historic charm. From the moment you arrive to the circa 1871 Victorian gingerbread-style building, Smith’s mark is everywhere. It’s evident on the seasonally decorated front porch, the second-floor gift shop and the bakery case stocked daily with everything a sweet tooth could crave. “I look at everything—everything! I want your experience to start the minute you get out of the car,” she says.
A self-proclaimed “control freak,” Smith handles every facet of the business. It’s she who heads to the grocery store each morning to gather the day’s ingredients, orders the unique merchandise for the gift shop, organizes baking demos like how to build your own gingerbread house, and makes sure that every nook and cranny is filled with her trademark country home charm.
But she admits that she doesn’t do it alone. This is a family business and everyone has his or her role. Husband Mark arrives early, usually by 6:30 a.m., and gets the day’s orders going by baking cakes while daughters Allyssa, 25, and Heather, 27, assist Mom throughout the day in the kitchen and waiting on tables. Allyssa and Heather were seven and nine years old when their mother opened Sweet Memories as an antique shop and bakery where Smith could treat patrons to the goodies she has been sharing with friends for years.
Jamie Smith’sKitchen Essentials • Heavy duty baking sheets (Jamie has been known to use jelly roll pans for cookie batches) • Parchment paper • Wilbur chocolate
Eventually Smith gave up the antique shop aspect and created a cozy dining room space perfect for showing off more than just baked goods. While no one can deny Smith has a knack for creating sweet treats, it’s her other menu items like quiche, soup and salad for brunch and lunch, not to mention her now-famous Friday night dinners (no reservations, first-come first-serve!) that has gained Sweet Memories loyal customers.
Everything looks and tastes homemade because it is, explains this self-taught cookbook junkie who began baking at age 11 with a batch of brownies. “I do everything in small batches, just like I would if I were baking at home; one cake at a time, one pie at a time, one batch of cookies or scones at a time. There are plenty of shops making big giant cakes covered in fondant. I am very proud of the fact that our cakes look like they should be on your grandmother’s antique cake plate!”
And it’s this time of year when orders for Smith’s Christmas cookies started flooding in. While Smith has had years of experience and know-how she understands that the task of baking cookies doesn’t seem so easy for some. That’s why she shares with us three of her go-to recipes sure to make the holidays a little sweeter. “I wanted to do Christmas cookie recipes that give the nostalgic, cozy baking experience—without all of the grunt work,” Smith says. “I know how many people want to do “fancy” Christmas cookies, but find themselves short on time or expertise. I want to give simple ideas that look like they were a lot of work.” With these recipes it’s easy to experiment with your favorite flavorings, icings and adornments to create a batch all your own. So what are you waiting for? Get baking!
180 Main St., Emmaus | 610.967.0296 | sweetmemories180.blogspot.com
Thumbprint Cookies
4 cups flour1 cup sugar1 cup packed brown sugar2 teaspoons baking powder1 1/2 cups shortening (you can also use room temperature butter)1 egg white1 teaspoon vanillaChopped walnutsRaspberry jam
In a large bowl stir together the flour, sugar, brown sugar and baking powder. Add vanilla.
Cut in shortening until it resembles fine crumbs (makes about 8 1/2 cups).
Roll dough into heaping teaspoon-sized balls. Beat the egg white and set aside. Roll dough balls in egg white then chopped walnuts. Press thumb in middle of ball to create a well; fill with raspberry jam.
Bake at 350°F for 8-12 minutes.
Note: This dough can be stored in a tightly sealed container at room temperature for up to 6 weeks. (If you use butter instead of shortening the dough needs to be refrigerated and will stay fresh up to one week.)
Slice and Bake Cookie Dough
3/4 cup butter1 cup sugar1 teaspoon baking powder1 egg1 tablespoon milk1 teaspoon vanilla2 1/3 cups flour1 cup chopped gumdropsRed crystal sugar
Beat the butter and sugar together, add the baking powder and beat until combined. Beat in egg, milk and vanilla then add the flour. Stir in gumdrops. Form into log, cover in crystal sugar and wrap in plastic wrap.
Chill in refrigerator for 45 minutes, or until dough is easy to handle. Cut into 1/4-inch slices.
Bake at 350°F for 8-12 minutes.
Note: This dough can be stored in the refrigerator for up to a week, or frozen for 6 months.
Cut Out Cookies
1/2 cup butter1/2 cup shortening1 cup sugar1 teaspoon baking powder1/4 teaspoon salt1 egg1 teaspoon vanilla2 1/4 cups flour
In a large mixing bowl beat the butter and shortening on medium speed for 30 seconds. Add the sugar, baking powder and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in egg and vanilla until combined. Add the flour.
Roll dough out to desired thinness and use cookie cutter to make shapes. To transport cookies onto cookie sheet, gently lift up with a flat edged spatula.
Bake at 350°F for 8-12 minutes.
Note: This dough can be refrigerated for 3 days, or frozen for a month.
Try this:
Jamie used her tree cutouts as sandwich cookies, whipping up a peppermint buttercream filling to spread in between.
Super Easy Chocolate Bars >> Jamie’s Tips and Tricks for Baking >>
