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Archive for the ‘Raisins’ Category

If you are like me, you like traditional cookie recipes that make a huge batch — the kind of cookies that only get better the longer they manage to stay in the cookie tin.

This recipe requires your largest bowl — something I love, as it’s the perfect excuse to get out the gigantic old stoneware mixing bowl that belonged to an elderly neighbour when I was a child. It makes up to 7 dozen cookies that only get moister and chewier the longer they last.

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My mom used to make these when I was a kid. They were from a recipe in the New Purity Flour Cook Book — a cookbook that had and still maintains a certain mystical appeal to me. I was thrilled beyond reason to be gifted a previously-loved copy of this book upon the death of an elderly neighbour.

After the pizza dough, this is the recipe I use most often. These squares have been lauded at potlucks, dessert parties and playgroups for the last five years and will likely be enjoyed by my friends and family for many more.

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Here is a family recipe — the version I share here is my slight variation on my Great-Aunt’s traditional cake. I can’t stress enough how important it is for the raisin mixture to be fully cooled before mixing the batter — the cake simply will not work if the liquid is warm.

The cake is dark and moist and reminiscent of a heavy gingerbread. It is wonderful warm with whipped cream and it only gets better as it ages. The exterior hardens slightly to create a sweet “crust”, while the inside becomes chewier and more moist. It’s typically baked in a bundt or tube pan, but I’ve also divided it between three loaf pans or baked it in muffin trays (adjusting the time accordingly).

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