• AllAboutFood on August 14, 2015

  Butter's Chocolate Cupcakes p. 173 I would make again but I had issues. Yield using conventional American cupcakes pans, small ones from the 1960's = 24 cupcakes. Next time I'll use a true dark cocoa powder such as Bensdorp.

• Breadcrumbs on February 27, 2015

  A lovely book with lots of enticing recipes. Recipes to try: Twice-a-Week Morning Glory Muffins p. 35, Rhubarb Almond Muffins p. 43, Pineapple Coconut Scones p.45, Grandma Daykin's Zucchini Loaf p. 60, Oatmeal Cranberry Pecan Cookies p. 73, The Nutty Chocolate Chip Cookie p. 74, The Gingerstamp p. 78, Vanilla Shortbread p. 88, Chocolate Caramel Shortbread (seriously!!) p. 90, Chocolate Berry Cheesecake Bar p. 123, Pumpkin Chocolate Chip Blondies p. 127, Apple Cake with Maple Sauce p. 160, Orange Chocolate Ripple Cake p. 164, Pumpkin Caramel Cupcakes p. 179, Peanut Butter and Jelly Cupcakes p. 182, Lime White Chocolate Cupcakes p. 184, Red Velvet Cupcakes p. 187, The Quintessential Butter Tart p. 198. My only criticism of this book is the faint green font used for the page numbers that makes them very difficult to see in any lighting that's less than perfect.

Notes about Recipes in this book

• Deep dark chocolate butter cream

  • trudys_person on January 30, 2018

    I made this with a high quality 70% dark chocolate, and it was great! I used 1 1/2 recipes to cover the 4-layer chocolate cake on p. 150.

• Butter's chocolate cake

  • trudys_person on January 30, 2018

    Good cake and very easy to make - you don't even have use a mixer - just stir together. However the texture of the cake on its own was not great. It had tunnels which, according to my Home Ec teacher, is a no-no. When it is slathered with the chocolate on page 133, the cake gets a little denser and you don't notice it. It is very moist because of the coffee/oil combo.

• Butterscotch walnut bar

  • trudys_person on September 24, 2017

    Substituted bittersweet chocolate chips for the butterscotch chips, and they were delicious! I think butterscotch chips would have made the bars too sweet - and that's saying a lot, because I have a sweet tooth. (page 116)

• Sour cream rhubarb pie

  • hirsheys on May 14, 2018

    This is good, and people at work really liked it. I enjoyed the custard part, but would have liked it better without the streusel (I'm just a purist about my rhubarb). The crust works well with the filling, but isn't very flaky. Not my favorite, but definitely a fun one to try.

  • bching on May 28, 2017

    Delicious. This one will be added to my annual May/June rhubarb binge. I used my first stalks of the season in this pie.

• Little pumpkin pecan muffins

  • Frogcake on December 04, 2016

    This is a good solid pumpkin muffin recipe that I would make again. However, my absolute to-die for pumpkin muffin recipe is the one in the Flavor Flour book. I did not make little muffins. The jumbo ones took about 35 minutes in my oven at 350F.

• Butterscotch maple pecan scones

  • Frogcake on May 28, 2016

    These are very good but quite sweet. I reduced the amount of butterscotch chips and maple syrup and they were still plenty sweet for those needing that morning sugar rush. As well, I sprinkled turbinado sugar on top with a simplified maple syrup glaze, just because I was rushed. I would make these again -thank you Rosie for a fab book!

• Big sugar cookies

  • Frogcake on May 28, 2016

    I was taken by the picture in the book and was quite excited to try these. I followed the recipe exactly as written twice but was disappointed both times. They were drier than expected and not as buttery tasting as I had hoped. I will try this one again with some tweaking....and will report back. Wondering if anyone else has had this experience?

  • Frogcake on January 21, 2017

    I had a serious craving for a giant, buttery sugar cookie and came back to this recipe with some tweaks that met my personal sugar cookie expectations. I replaced the three quarter cup of veg oil with an equal amount of lard at room temperature, added one quarter cup less flour (total three and three quarter cups ap flour), and added one additional half tsp of vanilla. The dough rested in the refrigerator for half an hour before baking. The end result was a buttery, chewy sugar cookie that I've been dreaming about for a very, very long time. Yum. Will be making these again with the changes.

  • Frogcake on December 07, 2019

    OK here’s my third note on these amazing sugar cookies. I Am reporting yet another variation that worked really well for me: I used a full cup plus three tablespoons of unsalted (cold) butter and a half cup of vegetable oil. I also added a full tablespoon of vanilla. Delicious!

• Oatmeal cranberry pecan cookies (with a little white chocolate too!)

  • Frogcake on April 22, 2017

    Great cookies! Will be making these again. I tweaked the recipe a bit due to personal preferences. I omitted the chocolate chips, added half a tsp cinnamon and added more toasted pecans (about equal to the amount of chocolate chips not added). As well, I added half cup of spelt flakes in place of half a cup of rolled oats and half a cup of spelt flour to replace half a cup of AP flour. The end result was a nuttier oat Cookie with higher fibre content.

• Lemon walnut bar

  • Frogcake on January 15, 2017

    Love these very lemony bars! Wouldn't change a thing.

• Twice-a-week (morning glory) muffins

  • Frogcake on November 06, 2016

    Great recipe! The muffins are very good the next day and they also freeze well. I've made these as written and they are everything you'd expect from a morning glory muffin -diverse textures and tastes -essentially breakfast on the run or in the car while sitting in traffic. Note to self on some changes that worked well: added one Tbsp flaxseeds, one half cup of spelt (then two cups of ap flour), one cup of sugar and three quarters cup of brown sugar (ran out of white sugar), a big pinch of salt, dried cranberries to replace raisins, and equal shredded zucchini and carrots (total two cups). Could also use shredded pear in place of apple but I really prefer apples.

  • Frogcake on April 30, 2017

    As one variation, I replaced the one cup of raisins with dried blueberries. Quite delicious and unique. Nice colour contrast with the orange carrot.

• Baking Bites

  You’ll get the impression you’re looking through grandma’s own cookbook as you flip through the pages. All of these are “everyday” recipes that don’t require a special occasion to make or to enjoy.

  Full review