Notes about Recipes in this book

• Gingerbread pear loaves

  • Foodycat on October 05, 2023

    I did a half quantity and just made one loaf, and used buttermilk instead of sour cream + whole milk. Really lovely - perfectly baked through and a wonderful flavour.

• Turtle bars

  • Shewi128 on June 19, 2023

    Cross-posted: Decadent and delicious. It wasn't too rich like I thought it would be. I undercooked the shortbread crust by 2-3 minutes on the bottom because it looked a little over-cooked in the picture. It turned out great. I substituted crushed pretzel pieces for pecans due to food allergies, so that turned out nice. I'd highly recommend these for a large group--cut into small pieces, it could feed a ton of people! I would make these again. Note: the recipe says to let these sit out at room temperature overnight to allow caramel to set. I cooked in the morning, and let it sit out for ~7-8 hours.

• Tres leches pound cake

  • Shewi128 on January 10, 2022

    This was a delicious twist on Tres Leches cake. This pound cake version was dense and buttery, and the cream soak made it even better. I would suggest using skewers to make the holes deep.

• Not-so-traditional American fruitcake

  • Aggie92 on December 29, 2017

    This is a really lovely fruit cake without all the weird candied fruit. I love how it is crammed full of lots of different dried fruits and mixed nuts. I soaked the fruit in gold rum for 24 hours and in addition, I lightly toasted the nuts. Made 5 mini-loaves which baked for 35-40 minutes. High altitude changes (6200'): added an additional egg, added an extra 1/2 cup of flour, and reduced baking powder by 1/4 teaspoon.