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Posts Tagged ‘traditional’

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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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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