I am beginning TWO new projects within my blog:
1: An art project of me wearing the same dress in every photo. (I’ll explain the meaning in a later post)
2: A continuation of my baked goods project, but with other people’s mother’s or grandmother’s recipes. So! If you have a special baked good you would like to share, please send it to me with perhaps why it’s special. I will attempt to make and photograph it and upload it to the blog. Also, if you want to include a photo of your loved one, I’ll include it in the post, as well.
Please send all info to: email@example.com
(By sending me the recipe and/or photos, you agree to have me upload them to my blog. However, if you change your mind later, I will happily take them down when requested.)
Thank you in advance. This project has meant a lot to me with my attempt to help keep the memory of my great grandmother alive. I hope I can do the same for you if you are interested.
Branbury Tarts Reprised
This is the second time I’ve included this recipe, but I felt the photos were not so hot the first time. The goal is to become a better baker, as well as a better photographer. Plus, if you missed it the first time, you’ll be glad you saw it here. These are GOOD!
3 sticks butter
1 cup sugar
2 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla
3 3/4 cups flour (I used all purpose)
Strawberry preserves ( I used raspberry preserves)
Pecan halves (I used sliced almonds)
Cream butter and sugar. Add egg yolks, salt, vanilla and flour. Mix well. Form into balls the size of walnuts and place on cookie sheet. Dent each ball in the center. Fill dents with small preserves. Top each with a pecan (or several almond slices) and bake in a slow oven 325 degrees until brown.
Tip: it takes about 25 to 30 minutes. Remove from oven when the bottoms of the tarts begin to get crispy brown.
This new art project will primarily be in black and white; however, this photo looks better in color. Ah! The magic of the digital world.
Then why do I feel like I’m cheating?