Mad About Maida

Chocolate Lulus Source:  Maida Heatter's Brand-New Book of Great Cookies  (Random House, 1995 ed.) , pg. 140. These cookies are very tasty with a strong cocoa flavor and a hint of pepper. I have to confess that I don't detect the pepper - let me know if you do. These are very easy to make and they don't involve a mixer!  Makes 36 cookies 3 oz. semisweet chocolate 4 oz. (1 stick) unsalted butter 1/2 cup firmly packed brown sugar 1 1/2 cups all-purpose flour 1/2 tsp. baking powder 2 TBS. unsweetened cocoa powder Pinch of salt 1/2 tsp. finely ground black or white pepper 1 large egg 1 tsp. vanilla extract Granulated sugar (for coating the cookies) Adjust oven rack to center position and preheat to 350. Line cookie sheets with parchment or foil. Melt the chocolate and butter in a medium saucepan over medium heat.  Mix in the brown sugar. Stir for a minute and remove from the heat. Sift together the flour, baking soda, cocoa, salt and pepper. Set aside. Beat the egg sligh...

Babka (Source:  Maida Heatter's Cakes  (Andrews & McMeel Publishing, 2011 ed., pg. 218) A Polish cake traditionally served at Easter but is good anytime, particularly great for breakfast with coffee or tea. I read that most are filled with cream mixtures but this one is not. The lemon zest gives it a notable zing.  The only trouble I had with the recipe was that it stuck to the Bundt pan that I used. The recipe does call for a tube pan but she says that a Bundt pan is fine as well. If I make it again (and it is good enough to do so) I will be sure to butter the pan generously. If using a shiny, metal pan, the cake will be pale. 1/4 cup warm water (105 to 115 degrees) 1 envelope active dry yeast 1/2 cup plus 1 tsp. granulated sugar 6 oz. (1.5 sticks) unsalted butter 6 egg yolks 3 cups unsifted all-purpose flour 1/2 tsp. salt 3/4 cup milk Finely grated rind of 2 medium lemons 5 oz. (1 cup) raisins (either dark or light or a mix) Optional: Confectioners sugar Place the 1...