Cherry Nut Squares (Mom M Recipe #2)

Here is the 2nd recipe from my grandmother's recipe box. Some of these must be lost recipes because no one in the family remembered Aunt Grace's Orange Cake. I also don't recognize the handwriting on this recipe so I wonder who wrote it, but it was in the recipe box.

Maraschino cherries in this recipe seems like an interesting choice

but the cherries give the batter a nice pink color.

This recipe also calls for the icing to be put on the hot cake - seems to be a trend. This cake/cookie bar definitely has a taste that seems nostalgic.

Happy Mother's Day Mom, Grandma, Grandma Dawn, Mom Marinich.

Comments

Pate de Choux (British Baking Show - Bake #4)

I used the less fussy pate de choux recipe that I made growing up before I knew the correct french term for cream puff dough. I have made it the fussy way and the way I will describe below and I don't really notice much difference. Here is is: Put one stick of butter in 1 cup of water and bring to a boil; add 1 cup of flour and stir until combined; remove from heat and add 4 eggs one at time making sure that each egg is fully incorporated before adding the next. If you have never made these before, the dough gets slimy when you add the add and then you keep stirring and in a blink it incorporates into the dough. For this bake, I made chocolate eclairs with chocolate glaze and regular cream puffs with a cardamom cream filling. Pipe eclairs or puff onto a cookie sheet lined with parchment and cook until golden. Cook time depends on the size of the puff but make sure to not take them out too early so they are able to have the right crisp and not be doughty inside.

Don't Waffle about your favorite recipe (Down a Sourdough Rabbit Hole #3)

I tried two different waffle recipes, One was using an overnight sponge and one was mixed 1/2 hour before making. The 1st time I made the overnight sponge recipe, I thought thye were really good but the the next few times, they were ok. I saw this quicker recipe without the overnight wait and gave it a try. I think I like the quicker version better. They seem to hold up better if sharing them and if eating over the next few days. This may already be a known idea, but reheating the waffles using the waffle iron the next day makes them turn out like you just made them. I also experimented with some whipped butters. I made a maple with maple syrup, a raspberry with raspberry jam and a lemon with a bit of lemon juice and zest. The raspberry was the biggest hit. Here are the two recipes I tried: Overnight Sponge Waffles And here is the 30 minute version 30 Minute Waffles My opinion is that the overnight ones seems a bit lighter, but the 30 minute ones were tastier and easier. Th

Your Guests Will Be Impressed (Sourdough Rabbit Hole Recipe #1)

I have made several sourdough recipes - breads, cakes, cookies, crepes, scones, waffles, biscuits, muffins, etc. There a millions of recipes out there for starter, unfed to ripe. I am not looking to retype a recipe for you and call it my own, but rather link you to ones that worked (and did not work) for me with some simple tips that I found helpful. I find it really annoying to have to scan pages of pictures in order to get to a recipe so I am adding a few photos here but not photo after photo. While some photos are helpful to see what dough looks like in a particular stage, I think you end up just getting a feel for it with the more recipes you try. My 1st suggestion four a sourdough starter recipe is a focaccia. It is not fussy to make and the finished product looks and tastes great. If we ever have dinner parties again, this is a good one to pull out and your guests will be impressed even though it is pretty easy to make. The photos below show the bubbly dough in the 1st ris

My Grandmother's Recipe Box

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