Oz in the Kitchen

Follow Bill Campbell and Irwin Terry into their kitchen armed with Oz-themed cookbooks. They’ll demonstrate a recipe or two, and serve their thoughts on the different cookbooks available to collectors.

Bill Campbell

Bill Campbell

Bill Campbell has been collecting Oz and related material for most of his life, with a focus on books and artwork. He has been an Oz club member since 1978, and occasionally contributes to The Baum Bugle. Together with husband Irwin Terry, he owns Century Studios, a stained glass studio in Minnesota.

6 Responses

  2. Since we were doing an “Emerald City Kitchen”, we decided to wear our Emerald City hats. These are from the 1981 Minneapolis Children’s Theater production of The Marvelous Land of Oz. We worked at the theater at the time, and the hats were being discarded after the run of the show. It’s the first time we’ve actually worn them!

  3. Here’s the recipe for Yellow Brick Scones –

    Heat the oven to 400 degrees.

    In a large bowl, mix together:

    2 cups Flour
    2 tsp Baking Powder
    1/4 tsp Salt
    1 tsp Ground Tumeric (optional, provides color)
    1/2 tsp Cayene Pepper (or 1 tsp if you like things spicier – also optional)
    3 TB Grated Parmesan Cheese

    Add:

    1/3 cup Cold Butter, cut into pieces

    With your hands or a pastry cutter, cut the butter into the flour mixture until it is incorporated and the butter is in “pea sized” bits.

    Add:
    1 1/2 cups Shredded Sharp Cheddar Cheese (buy a 2 cup bag of shredded cheese and save out 1/2 cup)

    Mix the cheese in with your hands.

    Add:

    1/2 cup Milk
    2 Large Eggs, slightly beaten

    Stir together in the bowl, bringing the dough into a mass and knead so it holds together. Dump dough onto a floured surface and pat it out to 1/2” thickness.

    Using a knife or cookie cutters, cut dough into shapes and transfer onto a parchment lined baking sheet.

    With a fork, beat together 1 Egg with 1 tbsp Water in a small bowl. Brush the top of each scone and top with the remaining Shredded Sharp Cheddar Cheese and a sprinkling of Grated Parmesan Cheese.

    Bake for 10 minutes, turn the pan and bake for another 5 – 8 minutes until the scones are puffed and the cheese is golden brown on top. Cool on a rack.

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