Recipes

I found this Fig Layer Cake recipe in my father’s journal, but I don’t remember him ever making it when our family had our bakery. It’s full of flavor and the figs are moist and just a bit chewy. I’ve frosted it with a cream cheese buttercream, but I think it would be just as good if topped with a dollop of sweetened whipped cream that had a touch of Meyers Rum. To insure that the cake is moist, it is important to use soft moist figs that have been soaked in rum, or if you prefer, orange juice. The moister they are they less they will draw moister from the cake batter during baking.

These crispy white chocolate cookies with bits of toffee are crunchy, buttery and sweet. They are a favorite of my friends and family. They should, theoretically, stay fresh for at least a week if kept in an airtight container, though in this house, have never lasted long enough to test that. Because of the butter and sugar it is best that the cookies be baked on a heavy baking sheet lined with parchment paper. This keeps them from sticking, and they bake and brown evenly. If you don’t want to bake the entire recipe at one time, the dough can be frozen for up to one month. This recipe yields approximately four dozen 2 1/2″ cookies.

Semolina Gnocchi is a specialty of Rome, and does go back to ancient Roman times. It was at first a very simple combination of Semolina, and milk or water. Now this classic dish contains eggs and grated cheese. Most of us are familiar with gnocchi made from potatoes, but that version was not until the 16th century when potatoes were introduced to Europe. My version is just a bit different with the addition of spinach and ricotta. Thus combining the ancient Roman dish and add a bit of my Northern Italian heritage. These are simple to make, and one of really great things is that the gnocchi dough can be made several days in advance and baked when needed. This recipe will serve 8 as a side dish or 6 as a main course with a nice green salad.

Princess Bars are those jam filled sweet, crumbly, coconutty encased treats that have been around forever. The bars are great for tea, picnics, in lunch boxes or a late night snack. They were a constant at our bakery and my father would cook dates with just a touch of lemon and some sugar for the center filling. This recipe was not in his journal, but I was very fortunate to find that my sister’s friend, Carol had gotten a copy from my parents. They are really easy to make and will stay fresh for several days.

I found this recipe for French Shortbread Cookies in my Dad’s journal, but do not remember him every making them. The original recipe had a very low ratio of sugar, and I liked that as so many cookie recipes are just loaded with sugar. The rice flour and cornstarch give them that slightly sandy crunch that I find so appealing in shortbreads and sables. I also wanted to make them a bit different, so I added the lavender blossoms, along with the sprinkling of flaky Maldon salt across the tops. You could also try a bit of chopped Rosemary and a sprinkling a Black Lava Salt for an even different twist. These savory shortbread cookies are equally good with a coffee or a glass of wine. Store them in an airtight container or ziplock bag. They are best eaten within 4 to 5 days.

This Raisin Bread recipe is rich in flavor, with the addition of butter and egg and the touch of cinnamon and sugar that clings to the raisins. It’s great plain, or toasted with or without butter. If after a day or two you have any left over it also makes fabulous French Toast.