Mad About Maida

Lemon Meringue Pie Source:  Maida Heatter's Pies & Tarts   (Andrews & McMeel Publishing, 1997 ed.), pg. 43. This pie reminded me of the one my mother used to make. The filling is tart and although to me is has a somewhat chemical taste, I'm thinking this is quite normal as they all have that flavor. The jury is still out on that... The trickiest aspect of lemon meringue pie is the meringue. It often separates from the side of the crust. Parts of mine did as well. Maida instructs that you be sure that the meringue touches all sides but even that doesn't assure it won't happen. The dreaded part for me is always the beaded moisture that often appears on top of the meringue. I remember my mother's pies did this sometimes. Maida mentions this and says that it is caused from cooling the pie in drafty areas. She suggests putting it in the dish cabinet. So, I did - I think it worked because I didn't notice any moisture droplets. Hooray for that! This pie is fair...

Wienerstube Cookies   (Source:  Maida Heatter's Cookies  (Andrews & McMeel Publishing, 1997 ed.), pg. 166 . These are Austrian cookies, very dark in color, with a sandy, rich chocolate flavor that is enhanced by spices. The black pepper as well as the cayenne really gives them a kick. They are one of those cookies that you might not think much of after eating one but you find yourself going back for more... I could not find many references to this cookie online nor could I find a translation of the word. Maida only gives a one-sentence introduction.  These are very easy to make and you can bake them all at once after the dough has frozen or make only partial portions as you like.  1 1/2 cup sifted all-purpose flour 1 1/2 tsp. baking powder 1/4 tsp. salt 3/4 tsp. cinnamon 1/4 tsp. allspice 1/2 tsp. finely ground black pepper Pinch of cayenne pepper 3/4 cup unsweetened cocoa (preferably Dutch process) 6 oz. (1 1/2 sticks) unsalted butter 1 1/2 tsp. vanill...

Chocolate Nut Icebox Cookies  (Source:  Maida Heatter's Book of Great Chocolate Desserts   (Andrews & McMeel Publishing, 2006 ed.), pg. 124. Another icebox cookie, this one chocolaty and nutty. Like the previous cookie, these are thin, crisp and keep well in an airtight container.  This recipe makes 75 to 100 cookies. Of course, you can keep the dough frozen and make as many as you want at a time and keep the unused dough in the freezer.  It will be good for months. The dough should be frozen solid before slicing. I made these up and it was five days later before I baked some.  1 1/2 cups sifted all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt 1/4 lb. (1 stick) sweet butter 1/2 tsp. vanilla extract 1 cup dark brown sugar, firmly packed 1 large egg 1/2 cup unsweetened cocoa powder (Dutch process) 1 cup pecans or walnuts, chopped  1 1/3 cups shredded coconut Sift together the flour, baking soda and salt and set aside. Cream the butter. Add the va...

French Icebox Cookies  ( Source:  Maida Heatter's Book of Great Desserts  (Andrews & McMeel Publishing, 1999 ed.) , pg. 231 . If you give baked goods as Christmas gifts, making icebox cookies is convenient as you can bake them when needed and not worry about them sitting around and going stale. I usually give a variety of cookies and treats to neighbors and friends and unless you want to kill yourself getting everything done at the same time, you can just pull these cookies out of the freezer and bake. These cookies are crisp and buttery and easy to make with just a few ingredients. The dough is also a dream to work with.  Slice the dough very thin and this recipe will make about 60 cookies. 1/2 lb. (2 sticks) butter 1 1/2 tsp. vanilla extract 1/4 tsp. almond extract 1/4 tsp. salt 1 cup sugar 2 1/2 cups sifted all-purpose flour 1 TBS. water Cream the butter and mix in the vanilla and almond extracts, salt and sugar.  Mix in the vanilla and almond extracts, s...

  Dutch Chocolate Bars   (Source:  Maida Heatter's Cookies  (Andrews & McMeel Publishing, 1997 ed.), pg. 128 . This is one of the most simple and fastest desserts I've ever made and it doesn't require a mixer. That is good when your mixer resides downstairs in the pantry (a fancy name I use for "storage room").  They are very tasty but it is important to keep them airtight so that the filling will remain moist. A wonderful treat to have with your morning coffee! This recipe makes 16-18 bars (depending on how you cut them). Bottom Layer 1/3 cup sifted all-purpose flour 1/4 tsp. baking soda 1/8 tsp. salt 1/2 cup light brown sugar, firmly packed 1 cup old-fashioned or quick-cooking oatmeal 1/2 cup pecans, finely chopped 5 1/3 TBS. (2 2/3 oz.) butter, melted Preheat oven to 350 (use center rack). Sift together the flour, baking soda and salt. Add the sugar and the oats and then the butter.  Place the dough in an unbuttered 8" pan. Press the dough to fo...