Mad About Maida

The Farmer's Daughter's Cake Cake (Source:  Maida Heatter's Cakes  (Andrews & McMeel Publishing, 2011 ed. , pg. 48). In all my years of making Maida's recipes, I've had my fair share of flubs but they are few and far between but this one was a disappointment and I feel like it should have stayed on the farm with the daughter.  It is a small and very simple, easy-to-make cake but it was extremely dry and this happened even after I reduced the baking time. Too-long baking times happens often with her recipes and I learned a long time ago to start checking them way before the time indicated in the recipe. With this one - 35 to 40 minutes - I started checking at 25 minutes. It wasn't done so I let it bake an additional 5 minutes. The toothpick came out clean  after 30 minutes. I think the reasoning behind this is the fact that whipping cream is used instead of butter. I'm not sure what the work-around to this would be but if you are inclined to try it and ha...

  English Gingersnaps #1  (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 257. Gingersnaps are one of those cookies that I would not think of as a favorite yet when I start eating them, I can't stop. They are normally a cookie I would make around the holidays but recently, some friends visited our garden and I wanted to make gingersnaps because they are the husband's favorite cookie.  I've had both soft and crisp gingersnaps and I like both. I usually prefer a soft cookie though and these are soft but get a bit firm after cooling.  After I had compiled my ingredients together, I found that I didn't have a full 1/4 molasses but was close. I added some maple syrup to complete it.  There is also a recipe for English Gingersnaps #2 which is a variation with smaller cookies that are more crisp and gingery. I have not made that one. This recipe makes about 2 dozen cookies. 2 1/4 cups sifted all-purpose flour 2 tsp. baking soda 1/2 t...