TIP ... Before you bake cookies ...

DO NOT USE the Western Family brand of butter sold at SAVE ON FOODS in the cookie recipes on this site or in my books.  I don't know what is wrong with it but the cookies splay across the baking sheet and DO NOT TURN OUT.  

I have also heard that the No Name Butter, which I have used in the past, does the same thing now.  Be careful.  It may cost a bit more to purchase a brand name butter, but at least your baking with be presentable and delicious and edible.

 LEMON GLAZE for MADELEINES

Follow the steps for baking MADELEINES.  Following is the lemon glazing.  Very tasty!

INGREDIENTS

3/4 Cup Powdered Sugar (150 g)

1 TBSP fresh squeezed lemon juice

2 TBSP water

While the Madeleines are baking, make the glaze as follows:

In a small bowl stir together the powdered sugar, lemon juice, and water until smooth.

Remove Madeleines from oven and tilt onto a cooling rack.  The moment they're cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife.  NOTE:  I coat ONLY the tops as I find this sweet enough yet the lemon flavouring is sufficiently strong.  After dipping, rest each one back on the cooling rack, scalloped side up, until the cakes are cool and the glaze has firmed up.

NOTE:  Do not freeze Madeleines after glazing as the glaze will melt. 

LEMON CURD

LEMON CURD

As usual, I made this then forgot to take a photo.  It will appear one day, but you already know what Lemon Curd looks like ... it looks like the yellow filling in Lemon Meringue Pie.  I made it as I had  cake to take the next morning and now it was the night-before.  Not much time so I bought a lemon cake mix (sorry, I cannot remember the last time I purchased a cake mix!!!!) and wanted something besides icing in between the layers.
There are a variety of uses for Lemon Curd. It's also used on scones, cakes, cupcakes, bread, muffins, pancakes, crumpets, waffles, cream puffs, tarts, and cookies, although I have to admit I have never used it on any of those ... but it does sound tasty.  Using it between the layers of the cake was an excellent choice.

Ingredients

1/3 Cup Granulated Sugar (I always use just a wee bit less)
1/3 Cup Fresh Lemon Juice
2 Tsp Lemon Zest, finely grated
2 Large Eggs, room temperature
1/4 Cup Butter, room temperature

Instructions
1.  In a small saucepan, combine sugar, lemon juice, lemon zest and eggs.

2.  Add the butter and cook over low heat, stirring continuously with a whisk until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.

3.  Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd.  (I like zest in the curd, so left it in and no one complained).  Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap.  Refrigerate until cold, then take off the plastic wrap and replace with a lid.

4.  The curd keeps fresh in the fridge for about 1 week.

Notes:
1.  If your lemon curd curdles, strain it through a fine-mesh sieve.

Rice Pudding a la Fran's Restaurant

My mother was famous for her Rice Pudding at all of our family gatherings.  It was a recipe she clipped from the Toronto Star newspaper years and years ago and it is from Fran's Restaurant ... a diner that was also FAMOUS for their Rice Pudding.  If you are a Rice Pudding aficionado, this is the one for you!  Now I have eaten a lot of this dessert but only just tried my hand at making it a month ago for a do I was hosting.  It looked great until I moved the bowl.  It didn't set.  It tasted great even though it was runny.  Not good enough for my guests, so I threw it out, phoned my Sister who now has taken over the recipe from Mom, and tried again.  I am including this recipe (which is from my first cookbook Our Family Table) and I will give you some pointers.  In some cases, follow the directions exactly, in others, adjust.

Here is the page from my cookbook (along with my scribbled notes).

Before you start:
1.  ALWAYS use LONG GRAIN CONVERTED RICE.  I used Uncle Ben's.  My niece used another type of rice and it was a disaster.
2.  The recipe says simmer until rice is tender, not mushy.  That is what I did and removed it from the heat about 10 minutes earlier than the stated recipe time.  BIG MISTAKE.  When it says simmer for 30 minutes, then simmer for 30 minutes.
3.  I used 6-1/2 cups of milk.  My original try used 7 cups and it was runny.  If you need to add a bit more, then do so as the rice cooks.
4.  This recipe was from days of yore.  We didn't shy away from sugar or raw eggs.
          A:  I have reduced the sugar to 3/4 cup (not 1 cup).  If adding raisins or cranberries
                you may want to reduce it even more as these additions are sweet as well.  (I didn't add
                those)
          B:  I used 2 eggs and it gave the rice pudding a yellow tint.  My sister uses 1 egg only and
                the colouring is much bettering it turned out just fine.
          C:  Still on the egg subject, once I added the "egg mixture", I cooked it a wee bit on the stove.
                Raw eggs are not on the "safe list" any longer and I didn't want to give my guests
                salmonella.
5.  My mother never made the topping, so I don't either.  Don't really think you need it, but it is up to you.

MADELEINES

History

There are many theories as to the origin of these delicate little cakes (pronounced MAD'elen although some say MAD'len).  This theory comes from the website of SWEETOOTH DESIGN COMPANY.

The origin of Madeleine is linked with the town of Commerce in the Lorraine region in eastern France, where a large number of commercial madeleines are produced today. 

In the 19th century Jean Avice, who worked as a pastry chef for Prince Talleyrand, said to have invented the Madeleine by baking little cakes in aspic molds. However in Lorraine, it is believed that Madeleine cookie came from a young maid named Madeleine Paulmier,  who used to work for the Duke of Lorraine, Stanislas Leczinski in the late 18th century.  This cookie recipe, originally inherited from Madeleine’s grandmother, was recognized by  Louis XV of France. who first tasted them at the Chateau Commercy in Lorraine in 1755. Louis' wife, Marie introduced them to the court and they soon became all the rage at Versailles. 

These small shell shaped sponge cakes use a specific pan.  

(I bought mine at Amazon.ca,   ...  https://www.amazon.ca/Fox-Run-44925-Non-Stick-Madeleine/dp/B0083RTULM/ref=sr_1_3?ie=UTF8&qid=1536340805&sr=8-3&keywords=madeleine+pan  )

A properly made Madeleine has a little bump in the centre of it.  It even has a name ... la bosse . A bit weird isn't it but that is perfection.  At least one of mine had "la bosse".

There are many tips available to achieving the perfect Madeleine.  Here is the one I followed and as it was, I had four neighbours knock on my door as the Madeleines were cooling.  I sprinkled them them with icing sugar and offered them to my guests and got RAVE reviews.

CITRUS MADELEINES

Ingredients

3     large Eggs (at room temperature)

1/4  Cup Granulated Sugar

2     TBSP finely grated orange or lemon zest (or one large orange  zested)

1     Tsp Vanilla Extract

1     Cup all-purple flour

2     Tsp BakingPowder

1/2  Cup Unsalted Butter, melted and still warm

1/4  Cup Milk

1     TBSP Vegetable Oil

Directions:

1.  Whip the eggs with the sugar, citrus zest and vanilla with electric beaters with the whip attachment on HIGH speed until the eggs are thick and pale and hold a ribbon when the beaters are lifted (about three minutes).

2.  Sift the flour and baking powder together.  Add this to the egg mixture while beating on MEDIUM-LOW speed, mixing until blended.

3.  In a separate bowl whisk the butter, milk and oil together.

4.  Spoon about 1 cup of the batter into the butter and whisk it in until blended.  Add this all back to the base batter and FOLD until blended.

5.  Cover and chill the batter for 2 HOURS (or overnight) to set the butter.  (This is an important stage, do not omit!)

6.  Preheat the oven to 375°F.  Lightly grease and flour 2 madeleine pans, tapping out any excess flour.  

My notes to this step:  I found mine baked better at 350° oven, but maybe my oven is not set properly even though it is new.  

As well, I made one batch with dusted flour in the pan and saw that the flour stuck to the lines of the shells, so the next batch I made I omitted the flour and they turned out perfect.  This can partly be due to the excellent pan I purchased from Amazon (?)

Top ones I dusted the pan with flour.  Bottom ones I did not use flour.  Mind you, once dusted with Icing Sugar, you cannot tell and it did not affect the taste.  Also top ones I filled the pan too full, while the bottom ones I stuck to the "3/4 full" instruction.

7.  Stir the chilled batter gently to deflate it slightly (THIS IS KEY TO HELP GETTING LA BOSSE, that a well made madeleine has) and fill the madeleine molds 3/4 full.  You can use a small ice cream scoop or piping bag with a plain tip.  I used a spoon.  

My notes:  I filled the first batch too full.  They rise while baking.  I had smaller, more perfect cakes when I made sure they were filled 3/4 full.

Filled properly

8.  Bake for 10 minutes, then remove from oven and BANG the pan

down (AGAIN FOR THE LA BOSSE) (I banged two good flat bangs, then returned to oven).  Return to oven and bake for an additional 5 to 7 minutes, until the madeleines are golden brown at the edges.

9.  Remove from the pan immediately and enjoy warm or at room temperature.  

Option:  Dust with Icing Sugar or Lemon Glaze.  See how to make and use glaze by searching LEMON GLAZE for MADELEINES

Swedish Apple Cake

I made this cake three times.  The first time it was PERFECT (can't find the perfect photo though, sorry).  The second time it collapsed so much in the middle that I didn't feel I could serve it.  This is the third time.  It was servable (is that a word??) but not perfect.   I think it must have to do with the types of apples it is baked with.  The more moist, the more collapsible.  I added this cake as I like it.  It is not too sweet, not too floofy (is that a word??).  It has a basic sponge type bottom with healthy apples on top.  I will continue to make it and when I find the secret to perfection, I will share it with you.

Swedish Apple Cake

Ingredients

§ 4 apples

§ 12 tablespoons of sugar

§ 6 tablespoons of flour

§ 1 pinch of baking powder

§ 1 tablespoon butter

§ 6 eggs

§ juice from 1/2 lemon

Instructions

1.     Whip the egg whites. Beat them on high and let them whip until they become frothy.

2.     Add 6 tablespoons of sugar, a bit at a time and mix until the sugar has dissolved.

3.     Mix the egg yolks with a mixer on a high speed until it becomes creamy, then add the remaining sugar ( 6 tablespoons), a tablespoon at a time. Mix until the sugar has completely dissolved and the mixture becomes thicker.

4.     Combine yolk and whites and fold them in with a big wood spatula, make sure not to over-mix. Add those 6 tablespoons of flour, a bit at a time, mixing really slow.

5.     The baking powder needs to be combined with lemon juice, so add a few drops of lemon juice to it, then add it to the mixture.

6.     Clean and cut the apples into slices. Add them to a hot skillet, add a tablespoon of butter and 3 or 4 tablespoons of sugar, mixing from time to time. Let the apple cook until they soften a little and become golden brown.

7.     In a baking pan (with approximately 7 inches in diameter) place some waxed paper and add the apples. Then pour the baking mixture on top of them.

8.     Introduce the pan in the preheat oven at 350 F and let it bake for about 30 minutes. Test the cake by inserting a clean toothpick into the middle of the cake. If the toothpick comes out clean, the cake is done.

9.     Place a big plate over the pan and turn it upside down. Then remove the waxed paper, squeeze a little bit of lemon juice over the cake and sprinkle with coarse sugar.  I used icing sugar as I had no coarse sugar, but it kind of melted onto the apples.

10.  This Swedish Apple Cake can be served just as it is or with vanilla custard.

French Macaron

Above is a Christmas plate I made as a gift.  It included French Macarons with Chunky Chocolate Cherry Cookies (recipe published on this site).  Notice how clever I was making them "red" (yes I know they turned out pink) and green.

I discovered Macarons while travelling in France a few years back.  They differ totally from American Macaroons.  They can be finicky to make and it may take a while to feel at ease baking these.  My suggestion if you have never tried them is to review the videos on this topic on Youtube.  The one I like is made by a 12 year old girl - If she can make them, so can I !! - at this site:

https://www.youtube.com/watch?v=0JeTgZGt-p8&t=272s

The trick to making these is the stirring.  Too little or too much will result in failure.  You must rest your macarons prior to baking so they form a crust on the top.  This prevents moisture from escaping from the top of the macaron during the baking process and thus producing those desired "feet" on the bottom.  Above, mine are resting for about 1/2 hour prior to baking.  Also, with the youtube link above, she gives you a link to a template which you can put under the parchment paper so your macarons will be basically the same size ...  very helpful.

Now, if all that didn't scare you, here goes:

Ingredients:

1 Cup     Powdered Sugar

3/4 Cup  Almond Flour

2 Egg Whites at room temperature

1/4 Cup  Granulated Sugar

1/8 tsp    Cream of Tartar

Food Colouring (optional)

Ensure your egg whites are at room temperature.  If not submerge them in very warm water for about 5 minutes.  When separating the eggs, put the yolks in a small pot to make the filling.  And ensure you do not get ANY yolks in the egg whites.  

1.  In a bowl sift the Powdered Sugar (aka Confectioners Sugar).  

In the same bowl sift the Almond Flour.  (I have tried a lot of different Almond Flours and found the BEST one is from Costco).  Discard any little bits of Almond Flour that do not sift through the strainer (or better still, use to top your salad or in some other baking).  Whisk these two ingredients together.  Set aside.

2.  In another bowl, whisk the egg whites, first on low speed then moving up to high speed.  When it starts to get frothy add the granulated sugar a little bit at a time so it dissolves in the egg whites.  Beat to soft peaks,  Add food colouring here if using.  It is best to use Food colouring paste as the liquid does affect the egg whites slightly (although I have used both but DO recommend the paste over the liquid).  Also, make the egg whites a bit darker than desired as they will pale slightly during baking process.  Continue beating until you have stiff peaks.

3.  With a spatula add 1/2 of the dry ingredients.  Fold this into the stiff whites being careful not to deflate the eggs.  When incorporated, add the remainder of the dry ingredients.  Fold until blended.  

4.  Once all folded through, you want to reach the perfect consistency.  This is the important part.  Keep folding, but also scrape the batter onto the sides of the bowl to release some of the air, then keep folding.  You have the right consistency when you drop some of the batter from the spatula and it slowly sinks back down into the batter in the bowl.  (WATCH A VIDEO ... this is the important part). 

5.  Place the template under your parchment paper and pipe the batter onto the parchment paper.  When finished, don't forget to slip the template out from under the parchment paper.

6.  Bang the baking sheet on a hard surface - 3 or 4 times on each side - to ensure the air is released from the batter.  I also have seen videos where the cook will dampen their finger and gently push any small peaks down to ensure a smooth surface.  Set this aside for 20 minutes to 1 hour.  

7.  Bake at 300°F for about 15 - 18 minutes.  Watch to ensure the tops do not get brown.  Remove from the over and they are done when you can lift the macaron off the parchment paper easily.  

8.  Set on a cooling rack to cool before filling.

FILLING THE MACARONS WITH BUTTERCREAM FILLING

INGREDIENTS:

2 EGG Yolks

1/4 Cup Granulated Sugar

3-1/2 tsp Milk

7 TBSP Unsalted Butter Softened (99.4 g)

3 TBSP Honey or 1 tsp Vanilla

Whisk egg yolks in pot.  Add granulated sugar and whisk.  Add milk and whisk.  

In a bowl mash up butter with a fork so it softens a bit.

Place pot over medium heat and stir constantly until it thickens.  Keep stirring until very thick.  Remove from heat at add butter a bit at a time until all is melted and incorporated in pot.  Add the honey (if using - I don't as I'm afraid it will be too sweet) or alternatively add the Vanilla Extract.  Stir.  If too soft refrigerate until solid.

Pipe the filling on the bottom of one Macaron.  Top with another of similar size.  

Refrigerate Macarons in a sealed container for 24 to 48 hours to meld the flavours.

Note:  These can be filled with a variety of flavours.  Check out recipes for Chocolate Ganache, or a strawberry type filling.  I used the above basic filling but substituted strong Coffee for the milk and added about 1 TBSP plus a bit of grated chocolate for a yummy mocha type filling (not pictured).

Chocolate Chunk Cherry Cookie

If you like chocolate, you will love these cookies.  They are filled with chocolate chunks, both dark and white chocolate and to make them more appealing, I drizzle them with melted white chocolate.

Ingredients:

3/4 Cup      Dried Cherries coarsely chopped (you can substitute cranberries)
1-3/4 Cups Unbleached All-purpose Flour
1/4  Cup     good quality Cocoa Powder
1/2 tsp        Baking Soda
1/4 tsp        Salt
3/4 Cup      Unsalted Butter, softened
1 Cup         Brown Sugar
2 TBSP      Corn Syrup
2                 Eggs
1 Cup         Dark Chocolate coarsely chopped (170 g)
1/2 Cup      White Chocolate coarsely chopped (90 g)

Line a baking sheet with parchment paper. Preheat oven to 350°F.

In a bowl soak the cherries in hot water for 15 minutes.  Drain and set aside.  (If no children to eat these perhaps try soaking them in Brandy)

In another bowl combine dry ingredients - flour, baking soda, salt and cocoa powder.  Set aside.

In yet another bowl, cream the softened butter with brown sugar and corn syrup.  Add the eggs and beat until smooth.  (mine remained a bit lumpy no matter how long I beat it, but turned out ok).  With a spatula fold in the dry ingredients and chocolates and cherries.

With a 2 TBSP ice cream scoop form balls.  (I used a regular table spoon so mine were not perfect little balls) and place on baking sheet.**

With oven rack in middle position bake for about 8 - 9 minutes.  Cookies will be baked on the edges but still very soft in the centre (they firm up while resting).  Let cook on the baking sheet before removing.

When cold, I drizzled them with melted white chocolate.

**ALTERNATELY:  You can freeze the raw dough on the cookie sheet for 4 hours then cook for about 12 minutes OR freeze the balled dough on a cookie sheet and when frozen, transfer to a plastic bag and cook when you need cookies.  Good for make ahead during the Christmas season.

Berry Crisp

So sorry!  I keep eating the food before photographing it.  Will add photo next time I make it!

This is a good way to use up all that fruit you have around before it turns on you.  Although it is called Berry Crisp, I use any fruit I have around.

Ingredients

5 Cups    Fresh or Frozen Berries (or great with any fruit you have on hand really)

1             Large Apple, cored and chopped (or just use Apples)

2 TBSP  Whole Wheat Flour

2 TBSP  Sugar (or sugar substitute like Splenda)

1/2 Tsp  Cinnamon

Topping

1 Cup     Large Flake Oats

1/2 Cup  Chopped Pecans or Walnuts

1/4 Cup  Brown Sugar (or Brown Sugar substitute)

1/4 Cup  Non-hydrogenated soft Margarine, melted

1 Tsp      Cinnamon

1. In an 8-inch square baking dish, combine berries and apple.  In a bowl, combine flour, sugar, and cinnamon.  Sprinkle over fruit and toss gently.
2. Toping:  In a bowl, combine oats, pecans, brown sugar, margarine an cinnamon.  Sprinkle over fruit mixture. 
3. Bake in 350° Oven for about 30 minutes or until fruit is tender and top is golden.

Makes 6 servings.

Healthy Date-Nut Balls

Sorry, again, even though I made two batches on two separate occasions, we ate them all before I took a photo.  This is similar to those Larabars I purchase regularly.  Not many Ingredients and all healthy.

INGREDIENTS:

1/2 Cup Dates (this is about 7 dates)

1/2 Cup Walnuts

1 Scoop Chocolate Protein Powder (I used Vanilla, I am not that chocolatey)

2 TBSP Cocoa Powder

2 TBSP Applesauce

1 TBSP Honey

Cumbed nuts to coat

DIRECTIONS:

1. In a food processor blend the dates and walnuts to a crumb consistency.  
2. In a bowl mix together the Protein Powder and Cocoa Powder.
3. Stir in the date/nut mixture, then stir in the Applesauce and Honey.
4. Roll into bite-sized balls (your hand will become very gooey) and roll these balls in the crumbed nuts to coat.
5. Serve.