Historical and Modern bakes
Mollie asked me to make pink confetti cake and I had to search out a single layer (small) white cake recipe. I did find one.
Mix as you please, add food coloring and sprinkles, place in a greased, lined 9″ square cake pan and bake for 30-40 minutes at 350.
I managed to find a book called “Oh, Fudge!” at a bookstore with a 10 step method for making fudge, which I will not repeat here. The recipe itself is:
Place first 4 ingredients in a 3 quart saucepan, heat over low until dissolved, then heat to soft ball stage. Put pot in sink (filled with enough water to not flood the sauce pan) and add peanut butter. When fudge begins to form skin, stir until it starts to set. Place in buttered 5″x10″ pan (about loaf pan sized) and allow to set.
I, of course, dumped in a pint of heavy cream and realized I was going to make a double batch.
Took the coconut flour cookies, took out the chocolate chips and added ginger spices.
melt coconut oil, then mix wet ingredients together. Whisk dry ingredients together and add to wet ingredients. Make into 20g cookies, then bake for 12-14 minutes at 350.
Farm Journal’s Complete Pie Cookbook (1965)
Heat oven to 350. Beats eggs until incorporated. Add sugar, salt, corn syrup and cooled melted butter. Mix until incorporated.
Spread nuts on top of crust, then pour in filling. Put in oven and immediately lower temperature to 325. Bake for 50 minutes to an hour.
Helena Garcia published a gingerbread cookie book, which I decided to pick up. It didn’t register on me until I read the forward that this was the goth from GBBO who had many interactions with Noel. So you know some of the recipes have like vampire fangs and so on.
Anyway…
Mix the flour, leaveners and salt.
I decided to melt the butter and add the spices to the heated butter to help activate the flavor (having read that tip in some other cookbook that I forgot the name of). I then creamed the butter/sugar, and let it sit for a while, then creamed again. Mix in the eggs, then mix in half the flour. Add the chips, mix and add the rest of the flour and mix. Throw the dough in the refrigerator to cool while you pre-heat the oven to 400. Roll out into 12 equal sized balls (about 85g each). I did 2 batches of 6 (since you won’t fit 12 on a cookie sheet). One batch I left as balls and let them spread, the other I flattened to about the right thickness.
After reviewing both side by side, I like the look of letting the balls of dough spread out (top picture).
Mollie picked up Andes Creme de Menthe chips and wanted me to make cookies again.
Made the same ones are the last few times.
From the KAF cookie companion.
crust
filling
Pre-heat oven to 350. Grease a 9×13 pan. Make crust, reserve a cup. Make filling. Press crust into pan, and bake for 18 minutes. Add filling, bake for 15 minutes. Sprinkle reserved crust on top and bake for 10 more minutes.
The Pillsbury Busy Lady Bake-off Recipes from the 17th Annual Bake-Off
Cake
Topping
Grease and sugar a 13″x9″ pan. Mix all the cake ingredients together and mix until fully incorporated (or cream the butter and sugar, add the wet ingredients, then add the dry ingredients). Put the batter in the pan. Mix the topping, then spoon on top of the batter. Then bake at 350 for 45 minutes.
Once again, I made an election cake, but went with a full batch, not a half batch like last year.
Turned out very well!
Got a request to make cookies with coconut flour. Did some exploration and settled on this recipe. Turned out super good. Like someone told me, “I figured it had chocolate chips in it, so how bad could it be? Then I tried it and went for seconds.”
Cookies are “fluffy” and don’t taste overwhelmingly of coconut, but does have a bit of the flavor. Very well received.
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