Post 7: Cinnamon-Swirl Coffee Cake

It is finally fall! Like many people, fall is my favorite season. I love being able to wear sweaters and drink tea without being too warm. I also just like fall baked goods. Maybe it is because of texture, but I generally prefer rich fall and winter baked goods over light, fluffy summer ones. So,Continue reading “Post 7: Cinnamon-Swirl Coffee Cake”

Cinnamon-Swirl Coffee Cake: Just the Recipe

Recipe From my Grandma. Makes one standard-sized bunt cake. Ingredients: Batter: 1 cup shortening 2 cups sugar 3 cups flour 1 1/2 tsp baking powder 1 cup milk 1 tsp vanilla 4 eggs Cinnamon Swirl: 2 tsp cinnamon 5 Tbsps sugar Instructions: Preheat oven to 350℉. Grease bunt pan well. Cream sugar and shortening together.Continue reading “Cinnamon-Swirl Coffee Cake: Just the Recipe”

Post 6: Cream Puffs

In keeping with the French Pastry trend from the my post, I decided to make cream puffs. This is another one of my Great-grandmother’s amazing recipes. Cream puffs have always seemed like something that would be very complicated, but they turned out to be surprisingly simple. The recipe was also unusually easy to follow, andContinue reading “Post 6: Cream Puffs”

Cream Puff Filling: Just the Recipe

Recipe From my Great-Grandma Mae. Makes approximately 2 dozen cream puffs. Ingredients: 1/2 cup sugar 1/2 tsp salt 1/3 cup flour 2 cups milk 4 egg yolks 2 tsp vanilla Instructions: Combine sugar, salt, and flour in medium saucepan. Place over medium heat. Whisk in milk. Cook until just boiling and beginning to thicken. RemoveContinue reading “Cream Puff Filling: Just the Recipe”

Cream Puff Shells: Just the Recipe

Recipe From my Great-Grandma Mae. Makes approximately 2 dozen cream puffs. Ingredients: 1 cup Water 1/2 cup Butter 1 cup Flour 4 Large Eggs Instructions: Preheat oven to 400℉. Bring water and butter to a rolling boil in medium pan. Turn heat to low. Add flour and stir with wooden spoon until ball forms aroundContinue reading “Cream Puff Shells: Just the Recipe”

Post 5: Croissants

I have made mostly sweet desserts for this blog, so this week I decided to make something a little more on the savory side. This croissant recipe is described by the 1961 New York Times Cookbook as being “the traditional French breakfast bread.” Though I wasn’t sure how authentic this recipe actually is, recipes from the vintage New York Times Cookbook usually turn out quite well, so I gave it a try.

Post 4: Lemon Meringue Pie

The story of this week’s blog post starts with the ground, some underripe peaches, and a pie plate that is miraculously still in one piece. Originally, I had planed to do peach pie for this post because my Great-Grandmother’s recipe for pie is amazing! However, before I could get pictures of my peach pie, itContinue reading “Post 4: Lemon Meringue Pie”

Lemon Meringue Pie: Just the Recipe

Recipe from my Great-Grandma Mae. Makes one pie. Ingredients: 3 eggs, separated Zest of two lemons Juice of two lemons 1 1/4 cup boiling water 1 1/4 cup sugar 5 Tbsp flour 1 Tbsp butter 1/4 tsp salt 1/2 tsp vanilla 1/4 tsp cream of tartar 6 Tbsp sugar Instructions: Pre-heat oven to 450℉. Pre-bakeContinue reading “Lemon Meringue Pie: Just the Recipe”

Pie Crust: Just the Recipe

Recipe From my Great-Grandma Mae. Makes enough for one crust. Ingredients: 1 1/4 cups flour 1/3 cups shortening 1/2 tsp salt 2-3 Tbsp ice water Instructions: Combine salt, shortening, and flour in a bowl. Mix with hands until shortening forms pea-sized bits. Add water 1 tablespoon at a time until dough is wet enough toContinue reading “Pie Crust: Just the Recipe”