Mad About Maida

Orange Chocolate Loaf from Florida (Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 91. Here in southwest Washington, winter weather is encroaching rapidly. It has been colder than usual (today's high was only 41). The rainy season begins in November here and it is in full swing. Since I'm not working this winter, I am spending much more time in the kitchen. The weather is perfect for baking. As much as I love being outside in the garden, the change of season is comforting to me and I enjoy the change of pace. The coziness of these days appeals to me greatly as long as I don't have to be out in it. I have done a lot of baking over the last decade but glancing through the Maida Heatter books on my shelf, I see a lot of recipes still unmarked. There are many that I have intentionally avoided, such as pastries, which still intimidate me. So, before I get to the latest recipe, I would like to pose a question for re...

Plantation Pecan Cookies (Source: Maida Heatter's New Book of Great Desserts (Alfred A. Knopf, 1982. pg. 244. These remind me of pecan sandies. They are not too sweet and light in texture. The flavor is great and you'll want more than one.   Very easy to make. The recipe does have a small yield so if you are baking for a crowd, you might do more than one batch. 1 cup pecans 1 cup sifted all-purpose flour 1/4 lb. (1 stick) butter 1/2 tsp. vanilla extract 1/4 tsp. salt 1/4 cup sugar 1 1/2 tsp. prepared coffee, water or brandy 22 pecan halves Combine the pecans and 1/4 of the flour (reserving the remaining 3/4 cup) in a food processor. Process for about 15 seconds or until fine.    Beat the butter until soft. Add the vanilla, salt, and sugar. Beat for a minute or two until combined.  Beat the in the coffee (or water or brandy).  On low speed, add the flour gradually. Add the ground pecans and beat until well mixed. Scrape down the sides of the bowl as necess...