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
This recipe from Maggie Ritchey might remind you of one of her previous entries, Corn Flour Shape, but I bet it doesn’t taste all that bad. In fact, I suspect this would taste lovely. It is chocolate, after all. It sounds like a pudding, but not in the traditional sense that it was boiled in … Continue reading
This is a holiday dessert based on the Charlotte Russe dessert invented in the 17th century for Czar Alexander I of Russia. No, it’s not just a clothing store for teens. The traditional Charlotte Russe is made with lady fingers or sponge cake lining a mould, filled with a fruit puree or custard, or alternating … Continue reading
Gram's Recipe Box 