Lemon Walnut Wafers

Lemon Walnut Wafers  (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 78.

I made these in a rush and didn't have time to take my usual photos of the process. I was looking for something quick and easy and I had an overabundant supply of lemons on hand. I recall making a similar recipe called "Old-Fashioned Jumbo Lemon Wafers" (in fact, that recipe is on the opposite page from this one in the book). I don't recall how they compared to this recipe, but I think they are very similar.

Maida simply describes these as "semi-soft with a tart lemon flavor - an old-fashioned cookie from Florida." An apt description. I baked these one sheet at a time, like I normally do, as I find that you can adjust baking times for the next batch if needed. The first batch was a tad overdone (the bottoms of the cookies were overly dark) so I deducted a few minutes for the subsequent batches and they came out perfect. Like she says in the directions, they do not appear done and only show slight browning around the edges.

They are an addictive little cookie and I added a little more lemon juice for extra tartness.

The recipe makes about 36 cookies.

1 1/2 cups sifted all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
Generous pinch of powdered ginger
Finely grated rind of 1 large lemon
3 tbsp lemon juice
4 oz. (1 stick) unsalted butter
1 cup granulated sugar
1 egg plus 2 egg yolks
1/2 cup walnuts, in medium-sized pieces

Preheat the oven to 350. Line cookie sheets with parchment paper.

Sift together the flour, baking powder, salt and ginger. Set aside.

Cream the butter until smooth. Add the sugar and beat well.

Add the egg and yolks until the mixture is light and fluffy.

On low speed, add the sifted dry ingredients, scraping the bowl to make sure all is incorporated.

Stir in the lemon zest and juice and nuts.

Use a rounded teaspoon to form the cookies, placing them about 2 inches apart on the baking pan.

Bake 18-20 minutes. If baking one sheet at a time, use the upper rack. 

When done, they will have a thin brown edge but not brown on the tops. They will spring back when lightly pressed with fingertip. Transfer to wire racks to cool. Store in an airtight container.

F.B.I. Chocolate Layer Cake

 F.B.I. Chocolate Layer Cake (Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 64. 

The story goes that J. Edgar Hoover was having dinner with Maida's family and her mother served this cake. He liked it so much that he threatened an F.B.I. investigation if she did not give him the recipe.

It is a good cake with a dense texture and delicious chocolate flavor. It reminds me of Devils Food Cake. 

I made this cake in the midst of a snow/ice event that lasted five days. Our driveway is on a downhill slant so when this happens, we cannot get out even when ice and snow is partially melted. After I made the cake layers, I discovered that I did not have enough whipping cream to make the frosting. So I wrapped the cake layers and put them in the freezer. 

A few days later, our neighbor John said he was braving the elements and heading to the  grocery store. Would we like anything? A few minutes later, he texted me and said that the store was all out of regular whipping cream and they only had a dairy-free type. I told him that was fine and had no idea if this would work or not. It does! The only difference I noticed was that it took longer to whip than the regular does. Taste-wise, I could not tell a difference.

So the cake is finished and frosted, we can now see the ground again, and everybody is happy!

Cake Layers

1 1/4 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder (prefably Dutch process)
1/4 lb. (1 stick) sweet butter
1 teaspoon vanilla extract 
1 3/4 cup granulated sugar
4 large eggs, separated
1 1/4 cup milk

This can be made in either 9" or 10" inch pans. Butter 2 pans, line with baking paper, butter the paper and dust with flour. (You can also use a baking spray)

Sift together the flour, baking powder, baking soda, salt and cocoa. Set aside.

Cream the butter in the mixer bowl. Add the vanilla and sugar to mix well.

Add egg yolks, beating well.

On low speed, add the flour mixture in three additions, alternating with the milk in two additions. Set aside.

In a clean bowl, beat the egg whites until they hold a shape.

Fold the egg whites into the batter, a little at a time.

Pour the batter into the prepared pans in equal amounts.

Bake for 45-50 minutes until the cake layers begin to come away from the sides.

Allow to cool for 5 minutes, then carefully remove from the pans onto a wire rack to cool completely. After cooling, they can be frosted immediately, or they may be frozen for later.

Whipped Cream Frosting

2 cups heavy cream
1 teaspoon vanilla extract
1/4 cup strained confectioners sugar
Optional: Sliced almonds (for sprinkling on top)

In a chilled bowl with chilled whisk beater, whip all the ingredients together until it holds a firm shape.

Spread a layer of frosting between the layers and over the top and sides.

The cake can be garnished with sliced almonds, shaved chocolate, cocoa or whatever you like!

Old Fashioned Butterscotch Pie

Old Fashioned Butterscotch Pie
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg. 55.

A reader had requested this recipe some time ago so here it is (finally!). I think this is the first time I've made a butterscotch pie. 

I used a frozen pie shell instead of making my own but you have that option. The nuts added to the crust are also optional but is a step that I would recommend. 

One goof on my part - I forgot to separate the eggs (the whites are not used, just the egg yolks). I'm not sure what effect this had on the pie as it is very tasty. 

I'm afraid this will not win any awards for presentation and it was messy and did not slice well (could the egg whites have changed the consistency?) It took me several slices to get a decent photo.

1 9-inch baked pie shell
1/2 cup chopped pecans (optional)
3 egg yolks
3 oz. (3/4 stick) unsalted butter
1 cup dark brown sugar, firmly packed
1 cup boiling water
2 tablespoons sifted all-purpose flour
3 tablespoons cornstarchgfd
1/2 teaspoon salt
1 2/3 cup milk
1 1/4 teaspoon vanilla extract

For the crust, you can make your own with Maida's pie crust recipe or you can use a frozen crust from the grocery store. Whichever you use, after the crust is ready, sprinkle the pecans over the bottom (the nuts are an optional step).

Place the yolks in a medium-sized mixing bowl and set aside.

Place the butter in a 10-12 inch frying pan over medium heat. Melt the butter until it has browned slightly.

Add the brown sugar to the butter, stirring occasionally. When bubbles appear on the surface, continue to boil for 2 minutes. Stir occasionally with a wooden spoon.

Add the boiling water all at once to the mixture (be careful as it will bubble and steam). Stir until smooth.

Sift together the flour, cornstarch and salt in a 3-quart saucepan.

Gradually stir in the milk. Stir to remove all lumps.

Stir in the brown sugar mixture.

Cook over medium heat, stirring and scraping the pan, until the mixture comes to a boil. Let it boil for one minute as you continue to stir.

Remove the pan from the heat. Add a few spoonfuls of the hot mixture to the egg yolks and whisk. Add a few more spoonfuls and continue to whisk it briskly.

Now pour the egg mixture into the brown sugar mixture, stirring well.

Bring to a boil over low heat, stirring constantly. Let it simmer for one minute.

Remove from the heat. Add the vanilla. Pour into a large mixing bowl and gently stir and fold the mixture to allow the steam to escape. 

When the mixture has cooled, pour it into the pie shell and refrigerate for a few hours.

Whipped Cream Topping

1 cup heavy cream
2 tablespoons granulated or confectioners sugar
1/2 teaspoon vanilla extract

Chill a mixing bowl and the whisk beater. Add all the ingredients to the bowl and begin to beat on slow, increasing to full speed until it forms a soft shape.

Cover the top of the pie after the pie has chilled.

Walnut Rum Raisin Cake

Walnut Rum Raisin Cake

(Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 42)

A Christmas present was this beautiful Nordic Ware cake pan -

I could not wait to try it and finally decided on the Walnut Rum-Raisin Cake to share with company on New Year's Eve. It was a great success and I was thrilled with the pan. I prepared it well (see my notes) and there was no sticking.

This is a delicious cake and the orange and lemon hints make it especially wonderful.

The recipe calls for dark rum and I only had golden rum on hand. I'm not sure how much difference that would make in the recipe.

1 cup light or dark raisins (or a mixture of both)
1/3 cup dark rum
2 1/4 cups (8.5 oz.) chopped walnuts (3/4 of which are finely ground)
2 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
8 oz. (2 sticks) butter
1 teaspoon vanilla extract
1 cup granulated sugar
2 eggs
1 cup buttermilk
Finely grated rind of 2 lemons
Finely grated rind of 2 oranges
Optional: confectioners' sugar

Soak the raisins with the rum in a covered jar, overnight, turning occasionally. (Note: I did not do this. I did soak them, but only for an hour or so.)

Preheat the oven to 350 and use the bottom third rack.

Prepare the pan. With an intricate-patterned pan such as this, I wanted to be extra careful since Bundt cakes are notorious for sticking. Maida recommends butter but after some further research, I decided to use shortening. Melt about 3 tablespoons of shortening and brush it thoroughly around the pan and the center column. Sprinkle the 3/4 cup of ground walnuts over it and also the column. I also added a few tablespoons of sugar to the walnuts for extra protection.

Sift together the flour, baking powder, baking soda, salt and nutmeg. Set aside.

Beat the butter until soft. Add the vanilla and sugar. Mix well.

Beat in the eggs.

Add the sifted flour mixture alternately with the buttermilk on low speed.

Stir in the lemon and orange zest and the raisins. 

Stir in the nuts.

Transfer to the prepared pan and smooth the top.

Bake for 45 to 55 minutes, until a tester comes out clean. Let the cake stand in the pan for 10 minutes. Prepare the rum sauce.

Rum Sauce

1/2 cup granulated sugar
1/4 cup water
1/4 cup orange juice
3 tablespoons lemon or lime juice
1/4 cup dark rum

In a small saucepan over medium heat, stir the sugar and water until it comes to a boil.

Remove from the heat and sit for a minute or two to allow to cool slightly.

Stir in the orange and lemon juice.

Finally, stir in the rum.

Carefully invert the cake pan onto another rack to slide it out.

Brush the sauce over the cake with a brush (you can also pour it slowly over the cake).

After the cake has completely cooled, confectioners' sugar can be sprinkled over it if you desire.