Mad About Maida

  Chocolate Pecan Pie (Source:  Maida Heatter's Book of Great Chocolate Desserts   (Andrews & McMeel Publishing, 2006 ed.), pg. 179.   I can't speak for other areas of the country, but in the south where I grew up, pecan pie was probably the most popular dessert. At every function or family event, you could be assured that someone would bring one. My mother made them every year, multiple times, but usually around the holidays.  When I started baking (and that was not until I was an adult), I learned that it is an incredibly easy pie to make (assuming you are not doing a crust yourself!). The recipe on the Karo Syrup bottle is tried-and-true and I wasn't sure it could be improved upon - that is, until I learned that there was a chocolate version. Sign me up!  The plain pecan pie is is one of Michael's favorite desserts but he isn't that enthusiastic about chocolate as I am. When I mentioned making a chocolate pecan pie, he said "Why would want to mess up...

Sour Cream Ginger Cookies    (S ource:   Maida Heatter's Cookies   (Andrews & McMeel Publishing, 1997 ed.), pg. 72 . ). These are delicious cookies and I love one (or two) with my morning coffee. I have to say that the icing really makes these and adds an extra dimension. That said, this is supposed to be a glaze and apparently, mine turned out more like a thick icing. Never mind that, because they taste great. I just put a dollop on each cookie.  2 1/2 cups sifted, all-purpose flour 1/2 teaspoon baking soda 1/8 teaspoon salt 2 teaspoons powdered ginger 1 teaspoon cinnamon 6 oz. (1 1/2 sticks) unsalted butter 1 cup light brown sugar, firmly packed 2 tablespoons light molasses 1 egg 1/2 cup sour cream White Glaze 1 egg white 1 1/2 cups strained confectioners sugar 1/8 teaspoon salt 1 tablespoon unsalted butter, melted 1 teaspoon vanilla extract Makes 42 cookies Preheat oven to 375. Line cookie sheets with parchment. Sift together the flour, baking soda, salt,...

Mint Chocolate Cookies Source:  Maida Heatter's Brand-New Book of Great Cookies  (Random House, 1995 ed.) , pg. 105. There are those who love the combination of mint and chocolate and those who do not. I like it although it is not always my first choice. When I do have a chocolate mint cookie, they are hard to put aside. The recipe description describe these as crisp and crunchy, but I thought they were soft. They have a wonderful texture and delicious taste. I used two different mints as the first box I purchased was not enough. On my follow-up trip to the grocery store, they were out of those mints so I bought a box of Junior mints instead.  4 oz. unsweetened chocolate 8 oz. semisweet chocolate 6 oz. chocolate-covered mints 1 1/2 cups sifted unbleached all-purpose flour 1/2 cup unsweetened cocoa (preferably Dutch process) 1 teaspoon baking soda 1/2 teaspoon salt 6 oz. (1.5 sticks) unsalted butter 1 teaspoon vanilla extract 1 1/2 cups light brown sugar (packed) 3 large e...

Mrs. L.B.J.'s Moonrocks    (S ource:  Maida Heatter's Book of Great American Desserts  (Alfred A. Knopf, 1982, pg. 314)  and  Maida Heatter's Cookies   (Andrews & McMeel Publishing, 1997 ed.), pg. 52 . ). This time of year means baking cookies. There are a few recipes that I always make and then I will try some of Maida's recipes that I have not made. Looking through her books recently, I see a lot of cookie recipes still to go. By the way, this endeavor is one that I will probably never finish, but who knows? I've never actually counted the number of recipes that Maida Heatter published. It would be interesting to know. This recipe comes from Mrs. Lyndon B. Johnson (Ladybird Johnson) and I'm surprised that I am just now making them. I see that this recipe is on a number of other website and blogs so it seems to be a popular one. I can see why - they are quite yummy. They are sometimes referred to as "Fruit Rocks" or "Lunar Rocks". This r...

Whole Wheat Gingerbread from New Orleans (Source:  Maida Heatter's New Book of Great Desserts  (Alfred A. Knopf, 1982, pg. 280). I hope everyone had a nice Thanksgiving and some delicious food. Now it is time to think about the next holiday around the corner and begin baking Christmas-y desserts. Gingerbread always comes to mind and I do like it this time of year. I love it with my coffee in the mornings.  I've tried several of Maida's gingerbread recipes and they have all been excellent. This one is no exception. Very robust flavor and wonderful texture. I used crystallized ginger that I had purchased at Costco and it is very strong. It was too strong to eat alone (ginger is good for upset stomach) and as not as tasty as the ginger I usually get from Penzey's. I was afraid it might overpower the gingerbread but I used the amount called for and it was fine. I made a goof and forgot to add my molasses to the melted butter. I didn't realize it until I had everything m...