marylhurstgirl - 17 November 2007 10:22 AM

I make cashew shortbread cookies all the time. They are 2 inches in diameter and melt in your mouth

Ooooh… cashew shortbread cookies.

Patrincia…that was a fabulous looking cake!  Very impressed.

Maryhurstgirl…pls post your recipe…if you don’t mind!

I love fruit pies ... especially “mile high” apple pies in the fall when the apples are so good.  I’ve messed around with my recipe for quite a few years and I think I finally got it the way I like it

Hands down this would be banana bread because we always seem to have bananas around the house.

I use either Dorie Greenspan’s Banana Bundt Cake recipe or Ms Beranbaum’s Cordon Rose Banana Cake.  I divide the first into two 8.5 x 4.5 loaf pans, and the latter fits well into one.  I also tend to mix in a bit of nuts.

Lately, because my use of (a lot of) butter has come under intense scrutiny in my household, I’ve begun looking for recipes that might appease my (health-fanatic) critics.  There is a promising one in a Splenda cookbook that uses regular olive oil and, well, Splenda.

Patrincia…how did you like the pie with the syrup.  I’ve only made that recipe using Lyles (the sell it in my corner store).  Did it taste better than with corn syrup?  (And did you take a little taste to remind yourself of the lolly pops of yesteryear?)

Hi Bill - I had forgotten that I ordered 2 funraiser apple pies, and they were delivered last weekend, so I didn’t make the test pecan pie as planned.  I’m sure they will turn out wonderfully though - I planned the test pie just so I could taste it, not because I was worried aobut it turning out well.  I’ll make them tonight and let you know how they were after Thanksgiving.

Btw, the fundraiser apple pies were very mushy (like chunky applesauce).  Turns out they froze the apples ahead of time.  Sure wish I would have known that before I ordered them - Oh well, it was for a good cause.

alexia - 17 November 2007 10:29 AM

Those shortbread cookies….... do you post the recipe here ?????????

Hi Alexia,

Go to “forum home” then go to “show and tell” - people are invited to post their recipes there.

I mostly bake fruit pies, because they’re my husband’s favorite. I do a “three-berry” pie from frozen blueberries, sour cherries and either raspberries or blackberries that is just great! I thaw the fruit and reduce the juice a lot—many, many thanks to Rose for this tip.

For pie crust, I either do Rose’s Cream Cheese crust or my own whole-wheat/white flour butter/shortening blend.

I’ll be doing a lot of different cookies for Christmas. Once in a while I do scones.

I’ve just started baking cakes. Chocolate, with coffee buttercream, so far. I had no idea I liked frosting so much! The commercial stuff is so sweet and awful. Home-made Rose’s Neoclassic Buttercream recipe was a revelation!

Jim does all the bread in the family. His “standard” is a great multi-grain loaf made with Bob’s 7-Grain Cereal. Perfect for toast. He also does waffles, French Toast, pancakes and home-made pizza.

I make the basic hearth bread every couple of days or so.  I enjoy sourdough but my husband not so much.  Luckily it keeps so well.  We make lots of gingerbread (from Rose’s Christmas cookies), chocolate chip and oatmeal cookies are very popular and one is usually on the bench for the kids.  Liam 4 years old loves making and eating brownies.

Chiffon Chiffon Chiffon!!! besides Rose’s Chocolate, Orange Glow and Lemon Glow Chiffon, plain chiffon (derived from the Orange Glow recipe: more vanilla essence, no rind and fresh juice replaced by the one from refrigerator) has become almost a weekly routine-work for me. apart from its lightness Chiffon doesnt strictly require sifting of flour, thereby causing less mess and less concerns for my prone-to-dust-allergy kid. i have also baked Chiffon as layers.  i used half or one-third of Rose’s recipe and cooled the layers inverted on parchment-covered rack. got excellent results. planning to bake Chiffon layers for my daughter’s birthday in December and hopefully adding a photo here.