We are fast approaching the pear picking season (August & September in southern climes, September & October in northern), so why not go to your local pear orchard with something more than sliced pears in mind? Mrs. Scothorn shared this recipe for pear jam back when typewriters used inked ribbon and likely weighed around … Continue reading
Oh my. This sounds decadent and delicious. I am not much of a candy maker but I might just try this recipe because it sounds so darn good. It might also be a fun project for kids, since kids often like to get their hands all messy. The challenge might just be keeping little ones … Continue reading
These days we don’t use uncooked eggs in icing, it just isn’t done what with all the fears of salmonella and other icky things, but you cannot beat the light and airy texture that can be obtained with an egg. I wouldn’t make this icing simply because of the egg, even with the chocolate being … Continue reading
When I think of “macaroons” I think of coconut. Historically, macaroons were made with almond paste, nuts or coconut flakes. There are regional varieties using almond flour, egg whites (like a meringue), and even mashed potatoes. North American macaroons are more generally made with coconut, but you can also find them like this one, with … Continue reading
This looks like a filling for a cake. I have to say that these days I’m not a big fan of uncooked eggs. I do wonder if pouring the boiled sugar water into the beaten egg would serve to cook it. Lady Baltimore Filling Boil 1 1/2 c sugar with 1 c water for 10 … Continue reading
Gram's Recipe Box 