Procrastinating fruitcake lovers do not despair. All is not lost if you didn’t have time for the ritual baking of Christmas cakes back in October. This quick FRUITCAKE LOAF can be whipped up in the morning and enjoyed with afternoon coffee the same day. It’s wonderful, spicy fragrance fills your home with an aroma that is pure Christmas. It slices beautifully and the beguiling perfume of allspice, cloves and nutmeg is perfection itself.
The ingredients are simply guidelines. The recipe calls for candied mixed peel and dried fruit. Your pantry has dried figs and lemon and orange peel. Use what you have. Pecans, slivered almonds and chopped pistachios replace chopped walnuts. It will all taste like Christmas. The brandy decanter is empty then substitute sherry or perhaps an exotic liqueur. The recipe is so forgiving.
There is so much frantic pressure surrounding the Christmas season. We need to be calm and take a step back. Enjoy our family. Glory in the season. This fruitcake loaf is more than the sum total of its parts. Its very simplicity gives one a chance to take a breath and enjoy the simple act of preparing food for those we love.
The recipe for QUICK FRUITCAKE LOAF awaits you in MRSBUTTERFINGERS kitchen.
Merry Christmas dear friends. XXX Virginia
This cinnamon scented layer cake. This dense cake of banana and pineapple. This spice cake with sumptuous cream cheese icing. This Humming Bird cake with retro origins has become the favorite of all cake recipes on MRS. BUTTERFINGERS.
It’s a joy to make. It doesn’t require a stand mixer. Just two mixing bowls, some very ripe bananas, pineapple and the usual suspects when making a cake. I’ve made some changes to the recipe. The most important one is the pineapple. I’ve replaced the crushed pineapple with chopped pineapple tidbits. The quality of the pineapple pieces is superior to crushed pineapple. Now when you nibble your way through a gorgeous slice of Hummingbird cake you encounter brilliant bursts of pineapple flavour.
Tuck this recipe for HUMMINGBIRD CAKE into your apron pocket. It’s the perfect cake for the cottage. It’s large enough for big family gatherings. And best of all its wonderful goodness stays fresh for the several days.
MRS.BUTTERFINGERS has the new, improved and slightly changed recipe.
This is one of those desserts masquerading as something it is not. It’s baked in a pie plate. It looks like a pie. But it is a delicious, easy peasy cake. The inspiration comes from Ina Garten of Barefoot Contessa fame, one of my most favorite cook-book authors.
This is the cake to whip up when you just can’t face another pumpkin pie at Thanksgiving. It’s an absolutely doodle to make. It simply hums along when you serve it with morning coffee. It is rewarding. Combing tart cranberries and apples with a sweet cake topped with walnuts and cinnamon sugar. Could you ask for anything more? Of course. Top your slice of goodness with a big scoop of vanilla ice cream. Waltz over to MRS.BUTTERFINGERS kitchen for the recipe.
I will never forget the first time I tasted date squares. I was still in public school. My best friend’s Mom was an excellent cook and baker. One day after-school she served us a treat that had me over the moon. A sweet square that looked a little crumbly around the edges . One bite and I was swooning over a rich, buttery, caramel enhanced oat crumb with an intensely exotic filling of dark, sweet dates. She called these magical morsels matrimonial squares. Even the name was wonderful. Matrimonial squares. Were these a special creation for weddings? Or did they bring about marriage?
Date squares (matrimonial squares) were my first introduction to baking squares. None of my cookbooks had a section for “squares”. My cookbooks were published in the thirties and early forties and were all that was available. I had started baking around l945. I asked for the recipe and these many years later I am still baking Mrs. Rybka’s Matrimonial Squares.
This old fashion square is a treat any time of day. Date Squares are perfect with morning coffee (think of all those healthy rolled oats). A sublime dessert lavished with a scoop of vanilla ice cream. They are calling you name from MRS.BUTTERFINGERS kitchen.
French bakers have always known that a whisper of salt brings out the very best in dark, rich chocolate. This decadent little cookie is a riff on the fleur de sel double chocolate cookies created by my most favorite bakery in Toronto – Bobbette and Belle.
It has a quiet, unassuming almost old-fashioned appearance that ends with the first delicious, crumbly addictive bite. This is not your mother’s chocolate cookies! It reminds one a rich short bread cookie. The first nibble of double layers of chocolate and the exquisite drift of sea salt takes you to the moon and back.
This superb cookie benefits from baking a day or so in advance of serving. The chocolate flavour intensifies as it rests quietly in the cookie jar. It’s unique salty sweet flavour is the perfect ending for any dinner party especially when you add a generous scoop of vanilla ice cream.
FLEUR DE SEL DOUBLE CHOCOLATE COOKIE recipe awaits you in MRS.BUTTERFINGERS kitchen.
FLAPPER PIE is a dessert creation unique to the Canadian Prairies. It was in every housewife’s cooking repertoire. For several very good reasons. One – it was easy to make with a never fail graham cracker crumb crust. Second – twelve months of the year you had the ingredients in your kitchen. And last of all – this nursery food with just a few ingredients – was adored by all who had the good fortune to enjoy it for dessert. When I first made flapper pie I used a hand egg beater to whip the egg whites. It was a physical workout. Then I acquired a Sunbeam MixMaster. I was in cooking heaven. I could whip up one of these delicious pies faster than you could drink a pot of tea. Flapper Pie did have one draw-back. It didn’t keep well. Sadly you were forced to consume it all the day you made it. That said if you could not accomplish this feat – soft crust and all it was still not bad the next day.
For the recipe gather your graham cracker crumbs and head over to MRS.BUTTERFINGERS.
Don’t you just love a cake you can whip up at a moments notice. A cake that comes out of the oven and is ready to serve almost immediately. One that is a doodle to make. And a cake that everyone immediately asks for second servings.
The ingredients are simple. Eggs, sugar, flour and melted butter. Some flavouring. Then at least four kinds of apples. Any kind of apple works although it is a bonus if one of the apples is the “mushy” kind like Spartan or Macintosh, and use some apples that are crisp, some sweet and some tart.
I time this cake so it comes out of the oven shortly before I plan to serve it. It is perfection itself savoring this apple cake while it is still warm. The generous amount of various types of apples are suspended in a barely there rich, cinnamon flavoured batter.
The recipe for Four Apple cake awaits you on MRS.BUTTERFINGERS.