While this is called a cake, it’s not a traditional cake with icing. It’s more what I think of as European cake, meaning a brownie or single serving piece of cake. The recipe directs you to cut the baked cake into squares when done. And while it calls for walnuts only, you could add chocolate … 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
In doing a little research on this recipe, I learned that there are variations called Sunshine Cake and Imperial Cake. Those called Imperial Cake may have originated with the Imperial margarine company. Interestingly, this recipe has no butter or margarine in it. Secondly, the sunshine always seems to indicate citrus flavor – in this case … Continue reading
Although this is really a Christmas recipe, it happens to kick off the new little brown box I found recently. The recipe is very similar to Grannie Marvel’s recipe, so I’m pretty sure it’s good! The recipe does not indicate how to bake the fruit cake, which would likely be at 350 for 40 minutes … Continue reading
Gram's Recipe Box 