Curtis C. (BA ’92, MA ’98, MPA ’16) and Kathryn Lewis Isaak (BA ’92, MA ’95) met at a Heritage Halls Halloween dance in 1987. When Curtis asked her what her costume was, Katie’s quirky “I’m a generic box of mac and cheese wearing a brooch” answer made him laugh. After the two married, food (and baking in particular) became a staple of their home and relationships. “It gave us something to talk about with people,” says Katie.
Their baking adventures started with a cheesecake. “We wanted to make something flashier than your standard pan of brownies,” Curtis says. Such flair helped form the Isaaks’ reputation as go-to dessert providers for parties and events. While they have many impressive recipes, it’s always about who they are baking for. “Baking is a way to show people we love them,” Curtis says. Here are two Isaak family favorites.
Sour Cream Cookies with Browned-Butter Frosting
Katie’s grandparents shared this recipe with her from an old cookbook that focused on basic ingredients available to dairy farmers like them. “People have never had anything like it,” Katie says. “They’re always surprised.”
Cookies
- 1/2 c. butter
- 1 1/2 c. light brown sugar
- 1 tsp. vanilla
- 2 eggs
- 3 c. flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. sour cream
Frosting
- 6 Tbsp. butter
- 2 c. powdered sugar
- 1 tsp. vanilla
Preheat oven to 350 degrees. Cream together butter, brown sugar, and vanilla. Beat in eggs. Sift dry ingredients together. Add dry ingredients alternately with sour cream to creamed mixture. Drop rounded teaspoonfuls of dough onto ungreased cookie sheet. Bake for 10–12 minutes until tops are a light golden brown. Cool.
Frosting: Heat butter in a saucepan on low until golden brown. Remove from heat and whisk in sifted powdered sugar. Add vanilla. If frosting is stiff, add very small amounts of hot water, and stir until it reaches spreading consistency. Frost cookies and enjoy.
Makes 3 1/2 to 5 dozen cookies.
Chocolate Bread Pudding
The Isaaks discovered this bread pudding at a café in Nauvoo, loved it, and asked for the recipe. Since then, it’s become a dessert staple, often requested by their family and friends.
Bread Pudding
- 3 1/2 c. whipping cream
- 1 c. sugar
- 1/2 c. milk
- 2 c. semisweet chocolate chips
- 2 eggs
- 2 tsp. vanilla extract
- 8 c. old French bread, cut into 1-inch cubes
White Chocolate Sauce
- 1 1/2 c. heavy cream
- 2 c. white chocolate chips
Preheat oven to 325 degrees. Bring cream, sugar, and milk to simmer in a heavy saucepan, stirring until sugar dissolves; remove from heat. Add chocolate chips and whisk until melted and smooth. Whisk eggs and vanilla in a large bowl to blend. Gradually whisk in hot chocolate mixture. Cool resulting custard for 10 minutes, stirring often.
Add bread cubes to custard and toss to coat. Transfer to a 9×13 greased dish. Bake until custard thickens and center is just set, about 40–45 minutes. Serve warm with white chocolate sauce.
Sauce: Heat cream in a saucepan until bubbles form around edge of pan, but not to boiling. Remove from heat, whisk in white chocolate chips, and stir until melted and smooth.
Makes 12–15 servings.
