Blueberry Scones made my way have a blueberry overload! A scone really is in between a muffin and a biscuit. I make scones the American way which is a little different than European scones across the pond! Americans like their scones a little sweet, fluffy, and moist, almost like a muffin but not quite. Europeans prefer scones leaning more towards a biscuit and not so…
The Americana Hotel in New York City made this no-bake, stove- top rice pudding recipe famous. My version is plain, their version had an orange flavor in it. JELL-O also marketed Americana Rice Pudding for a long time. Today there are rice pudding bars in NYC with all sorts of flavors that look like an ice cream shop or a yogurt bar!…
What a rich, moist carrot cake this is! And it is made with pureed carrot baby food! This vintage recipe needs no frosting! There are many variations of cakes called Hawaiian Wedding Cake. Some are like this one, based on a carrot cake. Some are white and have a coconut frosting. This version is really a carrot cake taken up a notch that I’ve gotten…
“Plain custard pie is a favorite of mine, and this old recipe of my Aunt Dora’s is for a large ten-inch custard pie. I just love it! Other recipes I’ve tried end up with a soggy crust or the filling is too low or too bland. Sometimes the best recipes are the old ones, and yet sometimes I find the opposite to be true….
“Whoopie pies have made a comeback in recent years, but I grew up eating and making these, calling them devil dogs just like the ones you can buy. Today there are all sorts of flavors and fillings for whoopie pies. These chocolate ones are even better made from scratch and with the buttermilk and coffee in the cake batter. They are so tasty! You…
Grape-Nut pudding in New England is on the menu in many restaurants! You will either be served the pudding with the Grape-Nuts cereal and custard as two separate layers or all mixed together. My preference is the way my Dad made it, the layered version. There were a several special dishes my Dad loved to make himself and this recipe was one of them. …
“Madeleines are a popular French sponge cookie that I developed a taste for only later in life. It is an involved recipe to make from scratch but very much worth the careful attention and work! I have come up with a recipe with the taste the way I like them, more buttery and sweetened with white sugar only. It reminds me of the Austrian jelly…
Magnolia Bakery in New York City is world renowned! What a smooth, creamy, delicious frosting this is! Sweetened perfectly, not overly sweet. Copycat recipes for this famed New York City Magnolia Bakery Frosting are everywhere! This is my version of it. I go easy on the confectioner’s sugar and add vanilla bean paste which I think really kicks up the vanilla taste a notch….
During a trip to Bermuda I tasted several rum cakes, some were dry but some were great. My very favorite was from a shop on Front Street that charged $65 for a large bundt size, like the one shown here, and $35 for a small bundt size. I came home and did a lot of research. After a few trials, I came up…
Kringla, Norwegian Pastry comes in many forms! A dear Norwegian friend Edith C. happily gave me her Kringla recipe years ago which was hugely popular at her church coffee hour. There are so many versions of Scandinavian Kringla that look and taste very different from each other. My family goes crazy over this version! It is basically just a large puff pastry with jam…
Ricotta Cookies are so good!!! One bite of these and you go, mmmm! They are a much sweeter cookie in comparison to the egg biscuits they resemble. The ricotta cheese gives it a soft texture. This is a favorite cookie of mine. I love the texture and the strong vanilla in them. I make them every Christmas. See more pictures in the slideshow…
“Just 68 calories and delicious! Any pie filling with chopped apples and walnuts in a crescent dough makes a pretty nice, low-calorie fast mini fruit pie you can pick up easily. There are a lot of recipes out there with crescent rolls. This is my take on one. You can use just the plain pie filling right from the can without the apples or nuts….
“This is an old recipe that is still popular just the way it was even though it has gone through many variations over the years. Every once in a while someone remembers them and wants me to make them. I use all variations of the chocolate kiss, or chocolate eggs. Not a bad calorie count with one cookie being 79 calories or 2 Weight…
These fudgy delicious macaroons get rave reviews from so many people when I make them! They actually have no flour in them! Be careful with the bake time, there is a wide variance in the time. Macaroons are a delicate cookie and they don’t harden much while in the oven but they harden more after they come out of the oven. Every…
“Italian Egg Biscuits are such a nice cookie, not too sweet on the inside but always frosted on top. Subtle flavorings vary for inside the dough, just plain, or lemon or orange. This recipe has a hint of orange in the dough, but not in the frosting, so the orange taste is very slight. Some recipes roll them into balls, but I prefer to make…
