THIS POSSIBLY RANKS AS MY
FAVORITE COOK'S CORNER EVER.
YOU HAVE THE MOST UNIQUE THING
GOING.
THERE'S GOOD NEWS AND BAD NEWS
IN THIS AND GET TO THE BAD NEWS
IN THE END.
YOU HAVE TO BE IN A SPECIFIC
SPOT TO GET THE BEAUTIFUL ARRAY
OF BAKED GOODS.
PAT, TALK ABOUT WHAT THE SERVICE
IS.
WE HAVE A JET SKI BUSINESS
SERVICE AT THE LAKE.
WE SERVICE ASLAKE CAMPGROUND AND
THE RENTAL PROPERTY ON THE LAKE.
THIS IS A SEASONAL, VERY
GEOGRAPHICALLY SPECIFIC SERVICE
AND PRODUCT THAT YOU'RE
OFFERING?
YEAH.
IN THE SCHOOL YEAR, YOU'RE A
TEACHER.
I TEACH UP IN WOLFEBORO
CULINARY ARTS AND FOR THE TWO
MONTHS I'M OFF IS GETS BORING.
GOLFING EVERY DAY DOESN'T CUT
IT.
MAUREEN AND I INVENTED THIS
BUSINESS.
TALK ABOUT THE PRODUCTS THAT
YOU OFFER.
WE OFFER WHOOPIE PIES AND
BISCOTTI, MACKAROON, SALTINE
CRACKERS.
WE HAVE TWO MINUTES, GET ME
TO THE SAVORY CRACK REMEMBER.
WE'LL HAVE SOME FLOUR,
CRUSHED BLACK PEPPER, SOME SEA
SALT, SOME BAKING POWDER AND
SOME SOFTENED MARGARINE.
MARGARINE, NOT BUTTER?
NO, I LIKE TO USE MARGARINE,
IT HAS A LITTLE MORE BAKING
STABILITY IN IT.
AND CUT IT IN.
AND YOU SAID PASTRY FLOUR, IS
THAT A FINER FLOUR?
IT'S A FINER FLOUR AND MAKES
THE CRACKER A LITTLE BIT MORE--
DELICATE MAYBE, YEP.
NOW THAT MAUREEN HAS THE
SMALL CHUNKS OF BUTTER MIXED IN
WITH THE FLOUR I'M GOING TO ADD
THE LIQUID INGREDIENTS, ONE EGG
AND A HALF A CUP OF MILK.
AND YOU MIX THIS IN UNTIL
IT'S THOROUGHLY MIXED AND THE
DOUGH WILL STIFFEN IN.
WE'RE NOT GOING TO TAKE THE
TIME.
ABSOLUTELY.
ONCE THE DOUGH REFRIGERATED
FOR AN HOUR AND A HALF, HOURS,
YOU COME OUT WITH A PRODUCT LIKE
THIS.
AND WHAT I LIKE TO DO, YOU HAVE
TO ROLL IT OUT NICE AND THIN,
SO, YOU HAVE TO COAT IT WITH A
LITTLE BIT OF FLOUR AND INSTEAD
OF USING A ROLLING PIN, I USE A
PASTA MAKER, IT'S A LOT QUICKER
AND A LOT MORE CONSISTENT, WHEN
YOU'RE SELLING THINGS.
SO I USE A HAND ROLLER FIRST TO
GET IT THIN ENOUGH TO ROLL IT
THROUGH THE PASTA MAKER.
AND I USUALLY GIVE IT ABOUT TWO
TURNS THROUGH.
LOOK AT THAT.
WE'RE RUNNING OUT OF TIME AND
THEN YOU--
WE PUT IT ON THE PAN WITH
PARCHMENT PAPER AND COAT IT WITH
SOME EGG WHITES AND SEASON IT
WITH SEA SALT, CRUSHED BLACK
PEPPER AND YOU CAN CUT IT IN ANY
SHAPE YOU WANT.
WE DO RECTANGLES AND PUT IT IN A
400 DEGREE OVEN UNTIL IT'S
CRISP.
BEAUTIFUL, THAT'S WITH
CRACKERS AND FRUIT.
HOW DO YOU SAY NO TO ALL OF
THOSE SWEETS?
IT'S HARD FOR SOME PEOPLE.
REMIND US ON THE NAME OF THE
BUSINESS.
DESSERTS ON DEMAND, NEW
HAMPSHIRE, WE DELIVER LATE
MORNING THROUGH 1:00.
IF YOU'RE ON THE ASLAKE FARM
CAMP GROUND OR ONE THE RENTAL