Aunt Mabel’s produces what is known today as traditional American baked goods. The history behind these many delights goes a little further back: Most American baked goods have their roots in European traditions. However, as with everything else the Europeans brought over with them, the cakes became bigger and sweeter – and therefore more irresistible.
Donuts, for example, were a Dutch bun traditionally fried in lard. In the early 1800s, these delights became a local speciality in New York, where there were large population of Dutchmen. In the middle of the 1800s, it became common to put a hole through the dough to ensure that the donut was fried right through – it thenceforth became the donut we know and love today.
Muffins originated in England and were based on a yeast dough that was fried in a pan. The Americans didn’t have the time to wait for the yeast to rise, and so tried adding first potash and later baking powder (invented in the United States in 1800s). Muffins were quick to make and came in a variety of flavours. In those days, muffins were a quick and easy breakfast. Later, however, many sweet varieties were developed, and they became what we now know as a muffin.
Cookies, or biscuits, are the oldest baked goods we know of. The first big, soft, chocolate-chip cookies, however, were served at the Toll House in Massachusetts in the 1930s. In those days, they were something usually had after ice-cream, though fortunately they are wonderful on their own as well.
