you can make a quick jam on the stovetop with any frozen berry.
1 Like
love the Heaving Bars. hah!
1 Like
Yes… this definitely sounds like something Sunshine would enjoy.
Thank You!!
2 Likes
I was thinking about cranberries, too, as I find the bars to be overly sweet … but everyone else seems to like them that way.
1 Like
I would love cranberries myself, but I love anything tart. I make small batches of plum jam/plum compote and it’s crazy tart - nobody else will eat it, which is fine with me 
3 Likes
A basic cookbook, but a GOOD basic cookbook! I still have mine from 1976, from before I moved out on my own. Mom gave it to me, because I had always used her even older cookbook for apple pie and pie crusts. Still do, plus their basic chili recioe.
4 Likes
Yes! It’s what I turn to for basic recipes. Nothing fancy but totally reliable and easy to riff from.
Mine is also a gift from my mom - her copy was battered, stained, tattered, filled with notes, AND the cover scorched from where it had been placed on a hot electric stove burner.
5 Likes
I love it when cookbooks show how much they were used. They’re battle scars!
5 Likes
Exactly! The more food blotches on the page are a tell of the popularity of the recipe!
2 Likes
Reminds me of my mother’s 1961 Craig Claiborne New York Times Cookbook, which she got around when it came out and was held together with duct tape even when I was a kid.
3 Likes
Here’s a Peanut Butter Tea Balls recipe - A variation with coconut and using chocolate bark rather than chocolate chips:
Chocolate – Peanut Butter Tea Balls
1 cup margarine (2 sticks) - butter
1 pound powdered sugar
1 teaspoon vanilla
1 cup coconut
½ cup peanut butter
1 cup chopped nuts
1 cup crushed graham crackers (about half of a standard package)
1 pound chocolate bark (candy coating)
Melt margarine (butter). Mix with powdered sugar. Add vanilla. Mix in the rest of ingredients, using your hands. Roll into small balls, approximately 1 inch round.
Melt 2 squares at a time of chocolate over a double boiler (or in microwave). Drop a few balls at a time into melted chocolate to coat. Lift out with a fork. Place on waxed paper to harden (about 15 minutes).
Makes 50 – 60 balls.
3 Likes
I’m putting my ingredient spreadsheet together for Christmas cookies and the cookie that is at the top of the list (must make!) is last year’s discovery, Camilla Wynne’s fruitcake cookies.
So freakin good.
6 Likes
Today’s cookies: Apricot Foldovers - a double batch of dough with a triple batch of filling yielded about 95 cookies, 74 of them giftable. I shaped some (with middling success) as “Finnish Christmas Stars”, based on directions from Beatrice Ojakangas Scandinavian Baking Book.
Here’s a link to a very similar recipe. The one I use has dash salt and 3 T sour cream in the dough, 1/2 C orange juice in the filling.
12 Likes
Thank you, I just copy/pasted it to a file and will definitely try these.
2 Likes
Oh, they’re adventurous and happy to try anything. This event is not for my family (whose tastes are more… conventional.) The main course at this party is going to be lamb ragu, which I admit is going to be very filling, but I’m in no way, shape or form going to make a “light” dessert. This time of year is for me to stretch, dammit!
2 Likes
Along with everyone’s waistbands.
2 Likes
You are not just whistlin’ Dixie.
3 Likes
I love oatmeal jam bars! I made my last batch with fig jam, and blackberry jam. I’d love to hear if marmalade works.
2 Likes
Baked these not too long ago. They were so loved that I made them again for the holiday cookie tray. Tenderest Shortbread from Bak8ng with Dorie.
11 Likes
She really knows her way around shortbread and sables.
3 Likes
