Adapted from “Roll Cookies” in the Joy of Cooking by Irma Rombauer and Marion Rombauer Becker. Cream together: Beat in: Sift together and gradually mix into the batter: Flatten and refrigerate for an hour or so. Roll out flat, to 1/4 inch thickness. Cut out shapes and transfer to a cookie sheet. Bake at 375°
Adapted from “Sugar Silhouettes” by Mrs. H.C. Orrison, from Pillsbury’s Best of the Bake-Off Collection. The original recipe is split, with half of the batch having cocoa added, but you could easily make them all chocolate, or none, if you preferred. Cream together: Beat in: Sift together and gradually mix into the batter: Divide the
Adapted from Butter Sugar Flour Eggs by Gale Gand, Rick Tramonto and Julia Moskin. Cream together: Beat in: Sift together and gradually mix into the batter: Flatten and refrigerate for an hour or so. Roll out flat, to 1/4 inch thickness. Cut out shapes and transfer to a cookie sheet. Bake at 350-375° for about
This is best prepared in a stovetop popcorn popper; if you don’t have one, you can use a light saucepot with a snug lid and a handle that allows you to shake it vigorously while heating. Ingredients: • 1/4 cup vegetable oil • 1/4 cup popcorn • Scant 1/4 cup sugar (3-4 oz) • 1
This was the surprise winner of this year’s Christmas baking: a dense cookie with a rich flavor, suitable for dunking in coffee or nibbling with your after-dinner adult beverage. Adapted from Joy of Cooking. In a double boiler, over simmering water, mix 2/3 c honey, 1 c sugar, and 2 oz butter. When combined, thoroughly
1 lb. butter 2 c. superfine sugar 2 c. rice flour 2 c. flour Cream butter & sugar together, mix in flours well. Turn dough out onto a baking sheet or press into a baking dish, 3/4” to 1/2” thick. Prick with fork. Chill at least 30 min. Bake in moderate oven (375ºF) for 5
Marlborough pie is found in an English cookbook from 1660, and was popular in New England through the mid-1800s. Make a pie crust. Prick the crust with a fork, and/or cover it with a circle of parchment paper and sprinkle it with pie weights, then blind-bake the crust until it just starts to brown (10-15 minutes).
Make a pie crust. Prick the crust with a fork, and/or cover it with a circle of parchment paper and sprinkle it with pie weights, then blind-bake the crust until it just starts to brown (10-15 minutes). Prepare 1 pound of pumpkin puree. You can purchase this in a can, or make it fresh by roasting a
Preheat your oven to 350°. Cake pan: 9″ round, 9″ square, 9×12″ rectangle, two loaf pans, or equivalent. Butter the inside of the cake pan. 1/2 cup butter (1 stick, at room temperature) 1 cup sugar Combine the butter and sugar and beat until creamy. (Use a stand mixer if you have one, or an
The Evans family poundcake receipt. 2 sticks butter (1/2 lb.) 2 cups sugar 5 eggs 2 cups flour (240 grams) Cream butter & sugar together. Separate eggs. Beat in the egg yolks. Mix in flour. Fold in the egg whites. Do not over-beat. You should expect a sour-cream-like consistency to your batter. Line a ring