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Photos and migraines

Monthly Archives: November 2014

My Favorite Cookies – well, not mine…

03 Monday Nov 2014

Posted by lewstories in Baking, Photography, Recipes

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Tags

Almond cookies, Almonds, Cherry, Cookie bars, Maraschino cherries, Meringue, Newspaper recipes, Pecans

Cherry and almond cookies out of my great grandmother's collection

Cherry and almond cookies out of my great grandmother’s collection.

I’m not sure the real name of these cookie bars. That is the name they were given when they were sent in to our local newspaper – YEARS ago. I just call them, Cherry Almond Cookies.

They may not be MY favorite cookies, but they could be. They are really good. The only substitution this time were almonds in place of the pecans. I just didn’t have any. I could have used walnuts, but I thought almonds would work better.

My Favorite Cookies

1/3 cup shortening
1 cup sugar
1 egg
1 egg yolk
1/2 teaspoon almond extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoon milk (I used almond milk)

Mix all ingredients and spread 1/4 inch thick in shallow 10×15 inch pan. (I used a smaller one since that’s all I have). Cover with following meringue and bake about 20 minutes at 325 degrees. (It took my oven a LOT longer than that. You’ll just have to keep checking it.) Cut into bars.

Meringue

1 egg white
1 cup light brown sugar
1/4 teaspoon almond extract
2 tablespoons chopped maraschino cherries
3/4 cup ground pecans (I used sliced almonds)
3/4 cup coconut (Optional)

Beat egg white until stiff; add sugar, beat constantly. Add extract and fold in cherries, nuts and coconut.

Stacked Cherry Almond CookiesFavorite Cherry Almond Cookies

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Cherry Upside-down Cake – Twice

01 Saturday Nov 2014

Posted by lewstories in Baking, Photography, Recipes, Recipes gone wrong, Uncategorized

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Tags

Antique forks, Cherry upside-down cake, Favorite recipe, Great grandmother, Vintage recipe, Wal-Mart

Cherry Upside-down CakeThis is my second attempt at this recipe. I tend to be in a rush whenever I do – well….anything. When I made the first cake, I used a can of cherry pie filling instead of just a can of cherries. Duh. It was in the baking aisle and I wasn’t paying attention.

So, back to the store I went. However, I could not find a 1 pound can of cherries, as the recipe calls for. I was only able to find 15 ounce cans of cherries. So, I bought two cans with the plan of doing the math later.

And yes, I forgot to do the math later. I used BOTH cans instead of 1 and a half. Of course, I did not figure that out until AFTER I placed the batter on top of ALL of the cherries. (Read here of another bone-head-recipe-misread here.)

Argh! The batter was flush with the edge of the cake pan. It had overflow written all over it. So I scooped out most of the batter, spooned out some of the cherries and then poured the batter back on top. I was sure it was ruined and that the cherries would be mixed in with the cake. But I was pleasantly surprised when I turned it upside down.

I do think I flipped it too soon, though. The recipe calls for waiting 5 minutes after taking it out of the oven, but perhaps you should wait a little longer so the cherry juice won’t slide over the sides. But, maybe it’s supposed to do that.

At any rate, it is really good. I’m guessing the better quality the cherries, the better the cake. Mine are from Wal-Mart, but still pretty good.

Cherry Upside-down Cake

Cherry mixture:
2 tablespoons butter
2 tablespoons cornstarch
3/4 cup sugar
1 pound can red sour pitted cherries
Several drops of red food coloring
1/2 teaspoon almond extract

Melt butter in 9x9x2 pan (I used a round cake pan). Place cornstarch and sugar in a saucepan and mix well. Drain cherries – keeping juice. Stir 3/4 cup of cherry juice into sugar mixture. Cook, stirring constantly, until mixture reaches boiling point. Reduce heat to very low and cook for 5 minutes – still stirring. Stir in food coloring, drained cherries and almond extract. Pour mixture over butter in baking pan and stir to blend.

Cake mixture:
2/3 stick butter
3/4 cup sugar
1 egg – room temperature if possible
1/2 teaspoon vanilla
1 1/3 cups sifted cake flour
2 teaspoons baking powder
1/2 cup milk (I used almond milk – and again, room temperature if possible. This helps make the cake more moist or fluffy. Something like that. I just read about that trick)

Cream butter; and then add sugar and cream until fluffy. Add egg and vanilla and beat well. Sift flour and baking powder together and add to creamed mixture alternately with milk – beginning and ending with flour. Spoon batter over cherry mixture in pan.

Bake at 375 degrees for about 40 minutes. Cool 5 minutes (I’d wait a little longer if I were you). Place a platter over cake pan and flip upside down. Serve warm or cold with whipped cream or ice-cream.

Cherry Upside-down Cake with vintage recipeAbove is the original cake I made with cherry pie filling accidentally, as well as my great grandmother’s recipe. I think she was trying to be funny by writing the name of the recipe upside down. I can only assume she cut off the name of the recipe and needed to remind herself what it actually was. I love the fact she wrote it upside down. It always makes me smile whenever I see it.

Cherry Upside-down Cake
Cherry Upside-down Cake

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