Photo by Sydney Cromwell.
Savages
Savage’s Bakery owner Van Scott checks on the cheese cookies’ progress as they bake in an industrial oven.
We’ve all wished at one point or another – especially around the holidays – that we possessed a new, showstopping recipe, particularly one that chefs and restaurant owners rely on to wow their customers or families.
Well, wish no longer.
In this new series, we ask local culinary professionals to dish out the details on some of their favorite creations. Today, we talk with Van Scott of Savage’s Bakery, 2916 18th St. S.
Q: How long have you been cooking?
A: “I started cooking as a child, making fudge, Jello fried chicken with Annie Bell Jones, one of the family's cooks. I learned how to make rolls and cut biscuits during the holidays at home and my sister Katherine would bake cakes from scratch and I would lick the beater.”
Q: What do you like about where you work?
A: “I like working with the employees, and they are considered a part of my family. I also like the creativeness about the business, which challenges my ability. There is a great sense of Savage's being a part of bigger community and has been a part of so many people's lives for several generations that means something to families and individuals, which has been very satisfying all these years.
Q: If you have to bring a last-minute dish to a Christmas party, what's your go-to choice?
A: “My grandmother’s cheese cookie recipe.”
Q: What do you like about that dish?
A: It’s something that has been passed down for a few generations, and the whole family enjoys them. Van grew up eating them, and so has his daughter Margaret.
Recipe
► ½ pound sharp cheddar cheese, grated
► ½ pound butter, softened
► 2 cups flour (all-purpose or bread and cake flour mixture)
► 2½ cups Rice Krispies
► ½ teaspoon cayenne pepper
Mix cheese and butter. Add in remaining ingredients one at a time and mix until the dough is uniform. Roll into balls about 1-2 inches in diameter. Place on greased cookie sheet and flatten slightly. Bake at 350 degrees for 15 minutes. Cool and serve.
ALTERNATIVES
Van’s grandmother would sometimes place a pecan half on top of the cookies before baking.
He recommended experimenting with the amount of butter, flour and cheese to find your preferred taste.
