Mad About Maida

  Chocolate Almond Sponge Torte (Source:  Maida Heatter's Book of Great Chocolate Desserts   (Andrews & McMeel Publishing, 2006 ed.), pg. 43.   It has been a while since I've made a torte. Actually, glancing through my favourite Maida Heatter book, I see that I still have several recipes that I have not tried. And I do love chocolate! This is easy to make. I actually did it in two stages, making the cake one day, then freezing it and making the frosting the following day.  Very nutty, thin cake with a rich, delicious frosting. I used rum in the mix instead of Cognac. Either will do. 1 cup whole blanched almonds 4 large eggs, separated 1/2 cup granulated sugar 2 tablespoons strained unsweetened cocoa powder 1 tablespoon rum or Cognac 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract Pinch of salt Buttercream Frosting (see below) Adjust the oven rack to the center and preheat to 350.  Butter two 8" round cake pans. Line the bottoms with wax paper, ...

  California Carrot Cake (S ource:  Maida Heatter's New Book of Great Desserts  (Alfred A. Knopf, 1982, pg. 111). Also included in  Maida Heatter's Cakes  (Andrews & McMeel Publishing, 2011 ed., pg. 180) This carrot cake is a little different from the more traditional one posted earlier . This one is made with a mixture of whole-wheat flour and all-purpose flour and it has a generous amount of honey. In fact, I realized I didn't have enough honey until it was too late. I made up the difference with maple syrup. (You can also use brown or white sugar or a number of other things).  It also does not have the delicious cream cheese frosting but you can certainly add that. It is an extremely moist, rich and flavorful cake and is wonderful just as it is. One note - I followed the directions and greased my pan (a bundt pan with a design) with butter and bread crumbs. This worked fairly well although I did have a spot that stuck. So butter generously if you usi...

Coconut and Walnut Oatmeal Bars Source:  Maida Heatter's Brand-New Book of Great Cookies  (Random House, 1995 ed.) , pg. 69 I've never been a fan of oatmeal for breakfast, but I love it in cookies and cakes. These bars are very tasty and not too sweet. They are addictive. I think they would be nicely enhanced with the addition of chocolate chips or, even better, butterscotch or peanut butter chips. I will try that the next time I make them. I did not have quick-cooking oats on hand. I mainly use old-fashioned oats and I read that they were an acceptable substitute although it could affect the texture.  I'm not sure about that - the texture of these were fine. 2 cups (7 oz.) walnuts  1 cup sifted all-purpose flour 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/2 teaspoon ginger 2 cups quick cooking oats (not "instant" but "old-fashioned" are ok) 1 cup (3.5 oz.) packed coconut 1 1/4 sticks (7 oz.) unsalted butter 2 tablespoons honey 2/3 cup ...

(S ource:  Maida Heatter's Book of Great American Desserts  (Alfred A. Knopf, 1982, pg. 255). Also included in    Maida Heatter's Pies & Tarts   (Andrews & McMeel Publishing, 1997 ed.), pg.72). My mother used to make a store-bought cheesecake with cherries that came in a box and we all loved it. This reminds me of it. It is delicious and addictive. It is very sweet though and I think I would reduce the sugar a bit the next time. I actually made Maida's crumb crust this time and it turned out nicely. You can use a store-bought crust or use another crumb recipe that isn't as involved as Maida's. I used frozen peaches and drained them. The recipe actually calls for fresh peaches. 1 9-inch baked crumb crust 12 oz. Philadelphia cream cheese (room temperature) 1 teaspoon vanilla extract 1/2 cup granulated sugar 1/3 cup whipping cream, sour cream or Creme Fraiche 2 eggs Topping About 3 large, freestone peaches 1/2 cup apricot preserves 1/4 teaspoon almond extra...