• judyhm on October 02, 2011

  Love the recipe for Poppy Seed Cake

Notes about Recipes in this book

• French chocolate loaf cake

  • TinyCitiKitchen on August 13, 2023

    Many years ago, as a civilian working on a project with a bunch of food professionals, I was invited to a potluck and assigned dessert — I think on the premise that whatever sweet I showed up with would be unlikely to cast a shadow over the array of delicacies the others were laying on for the meal. I found this recipe, and slayed! One of my proudest kitchen moments :)

• The original Kentucky whiskey cake

  • oneluckylass on June 28, 2019

    What temperature does it get baked at?

• Kathy's cranberry loaf

  • Breadcrumbs on March 19, 2012

    p. 100 – My second recipe from this book and this recipe produced a delightful, delicious moist and unique quick bread. We loved this bread and our guests raved about it. Everyone wanted the recipe. I used blood oranges which imparted a pinkish hue to the glaze. I chose not to incorporate the nuts. I’ll definitely make this again, one of the best we’ve had. The only change to the technique I made was to leave the loaves in the pans to ensure they absorbed the glaze. I do this with my lemon loaves without issue and this worked well here too. I did remove the loaves from the pan first to ensure they had released properly. Photos here: http://chowhound.chow.com/topics/839297#7223638

• Blueberry-nut loaf cake

  • LeftBehind on July 24, 2021

    https://columbiacreations.blogspot.com/2012/05/blueberry-nut-loaf-cake.html

  • LeftBehind on July 24, 2021

    https://columbiacreations.blogspot.com/2012/05/blueberry-nut-loaf-cake.html This is the recipe on line.

• Lemon buttermilk cake #2

  • cellenly on April 15, 2019

    The most lemony cake I've ever made. Used 3 large lemons for the cake & glaze, 354 g AP flour & didn't sift it & 400 g of toasted sugar, buttered bundt pan w/o bread crumbs & was fine. 1:05 bake time for me; maybe 1 hr would be fine too. I may try cutting the sugar next time. Texture was somewhat dense, but not to the extent of pound cake. Better the 2nd day when the glaze penetrated more of the cake. If you eat it right away, the outer 1/2" tastes very lemony and the inner core tastes somewhat plain. I made this twice. Once with 24 hour wait & once with 12 hour wait. I thought the 12 hour one needed a tad more time. 24 hour one was perfect. 5

• Lemon meringue pie

  • TinyCitiKitchen on August 16, 2023

    It's been a long long time since I made this. And I can't tell you how it stacks up to other recipes. But it was my first lemon meringue pie (probably my first meringue at all), and it worked. I was thrilled beyond measure. So I can definitely say this recipe is good for beginners

• Fresh apple bread

  • Breadcrumbs on March 17, 2012

    p. 271 I’ve heard such great things about Ms. Heatter’s recipes so despite not needing another baking book, I purchased this one! I sure am glad I did as there are a number of enticing recipes, including this one. I often find quick bread/loaf recipes use oil these days however butter is used here. Eggs and a little buttermilk also join the party to produce a moist, rich-tasting loaf punctuated with little bursts of freshness compliments of the apples. Interesting to me that Ms. Heatter has you rest the loaf for 10mins prior to baking. I’d love to hear from someone as to what this accomplishes. Allowing the air bubbles to surface perhaps? We really enjoyed this, I’m happy to recommend the recipe.

• Old-fashioned jumbo lemon wafers

  • cellenly on June 12, 2025

    Like a cookie madeleine. A cakey cookie. Fast and easy to make batter. Super sticky batter and most of the time was spent dropping cookie on sheet (even with portion scoop). Would want to try freezing into log then slicing so to make area for sprinkling sugar. However we did some drop cookies and liked it even without though we preferred with sugar. Used #100 scoop and didn’t spread much bc it was so small. The bigger cookies were thicker and felt more madeleine-y. #100 scoop = 38 cookies hard to stack cookies bc they stick and when pull apart, they break bc so thin.