From butter sugar flour eggs, by Gale Gand, dessert goddess. 1/2 lb. butter (2 sticks) 2/3 cup sugar 1/4 vanilla bean scrapings 1/4 tsp. salt 260 g. flour jam of your preference Cream butter, sugar; vanilla, salt. Mix in flour, slowly. Roll dough into golf balls, place 2″ apart. Make a well, insert jam. Bake
2 pints sour cherries 1/2 cup sugar 1.5 Tablespoons cornstarch a dash of Aberlour (or kirsch or light rum, etc.) Mix together, let set for half an hour. Pour into piecrust; butter the top; bake (375ºF) 45? min (until done). Re: buttering the top — if you make a lattice crust, put butter pats on
Speculaas spice mix, which I use whenever sweet spices are called for. 3 parts by weight cinnamon, ground 1 part by weight blade mace, ground 1 part by weight cloves, ground 1 part by weight ginger, ground 1 part by weight coriander seeds, ground 1 part by weight black pepper, ground Taken from Kay Dekker’s
This is the traditional birthday cake of my family. 1/2 cup butter (1 stick, in the US) 1/2 cup sugar 2 eggs 1 cup molasses (Grandma’s unsulphured [with the yellow top], in the US) 1 cup applesauce 2 cups flour 1 tsp. baking powder 1/4 tsp. baking soda 2 tsps. speculaas cookie spices *OR* 1
1 c. butter 220 g. brown sugar 1 egg 150 g. muesli 185 g. raisins 180 g. all purpose flour (or bread flour, or whatever you have on hand) 2 t. baking powder 1 t. salt 1/4 t. baking soda [for the scale deficient: 1 1/2 c. brown sugar 1 1/4 c. muesli 1 1/2
So tasty, I must write it down. (Baker’s Illustrated crossed with Joy of Cooking.) 240 g (2 c.) flour 1/2 t salt 3/4 t baking soda 3/4 c. brown sugar 2 eggs, beaten 1/4 c. sour cream 1 t vanilla 6 T melted butter 3 overripe bananas, mashed Whisk dry. Beat wet. Fold bananas into
1 lb. shredded cheese 1/4 lb. butter 2 cups (240 g.) flour 3/4 tsp. cayenne 3/4 tsp. turmeric 3/4 tsp. paprika 3/4 tsp. salt Makes several dozen. Sprinkle with salt after extruding. Bake 7.5 min. at 325ºF (convection oven; more like 8 minutes at 400ºF in a regular oven). Extruding tip: use a cookie press