• featherbooks on April 19, 2013

  Notable Recipes according to 101 Classic Cookbooks (2012): Brownies, Chocolate Cupcakes, Chocolate Mousse Heatter, p. 646, Hot Fudge Sauce, Queen Mother's Cake, p. 620, Raspberry-Strawberry Bavarian, p. 6430, Texas Fruitcake, p.586, Walnlut Fudge Pie a la Mode with Hot Fudge Sauce, p. 606.

• judyhm on October 02, 2011

  some of my favorite baked recipes including the Queen Mother's Cake, Pumpkin Cake, Pecan Squares, Pound Cake and Black and White Pound Cake

Notes about Recipes in this book

• Queen mother's cake

  • robinorig on March 04, 2012

    Have played around with the icing, adding corn syrup if I want a glossier icing. My standby chocolate party cake along with the similar Robert Redford cake (larger ad uses honey instead of sugar).

• East 62nd street lemon cake

  • robinorig on March 04, 2012

    Have been making this for years, usually add lemon extract to make it extra lemony. Recently looked at an updated version & noticed that Maida Heatter added some in, too!

• Saidie Heatter's popovers

  • robinorig on March 04, 2012

    Always come out perfect. Fabulous. To get them really high, preheat the popover pan before the batter is added.

• Mulattoes

  • dehrens on December 27, 2009

    Can be modified for Passover or Gluten Free

• Budapest coffeecake

  • SugarTreeBaking on July 28, 2019

    Definitely a hit, very flavorful. Watch the timing, mine was ready after 45 minutes.

  • Melanie on October 17, 2016

    We loved this - best made when you have visitors as the cake is at its best on the first day (even better - within a few hours after removing from the oven so that it is still warm). I allowed the cake to cool a while before adding the glaze. Great layers / swirl thanks to the nut filling.

• Buttermilk spice cake

  • jenmacgregor18 on July 02, 2022

    Excellent instructions, as always. I think this is almost identical to what my grandma used to make for our birthdays when I was young. I took it to a potluck & had several comments of my mom or grandma used to make something just like this. The cake itself is not too sweet, tender & spicy and the brown sugar icing is just perfect with it. My Grandma called it caramel icing...and I think this same icing might also be called Penuche. Be careful not to overmix. Last time I folded it in with a dough wisk instead of using a mixer.

  • Alowishs on April 28, 2016

    Beautiful cake. I even de-glutenized it and it turned out well. This woman is amazing. I'm so grateful for her books. All hail Maida!

• Brownies

  • mzgourmand on July 25, 2022

    These are long-time favorites of mine and I've been making them since I was a child. However, not recently! When I made them a few days ago with my own child, the brownies now seem too sweet - though I still really like the flavor undertones that come from adding vanilla and almond extract, along with instant coffee. I think I would decrease the sugar next time, perhaps add a little more salt and a bit more chocolate. The trick to their wonderful texture is beating the eggs with sugar for 15 minutes in a mixer where the ingredients become meringue-like, even with whole eggs. And everyone loved them!

• Pecan squares American

  • mamacrumbcake on June 05, 2016

    My writing skills are inadequate to express how perfect these pecan squares are. Just know that every bite has delicious, toasty pecans, wrapped in just enough caramel to hold them all together, all over a tender, buttery crust, with the slightest hint of lemon. These are not gooey, sticky, or too sweet. They are beautiful, simple, and delicious. If you try this recipe, do be sure to use the correct size pan. It makes a difference. Also, I use a food processor to make the pastry and have never had a problem. This is not a recipe to make when you are in a rush.

• Black bottom pie

  • mamacrumbcake on July 26, 2021

    A rum-flavored cold soufflé over a layer of chocolate pudding, all under swirls of whipped cream. Some members of our family really loved this pie (grandparents generation). The rest of us didn’t care for it much. I think if you enjoy the rum flavor, you will like it. With multiple components, it is a bit of a pain to prepare.

• Spanish orange cake

  • Lunacran on June 28, 2019

    Absolutely delicious, freezes well.

• Toasted almond butter cake

  • rionafaith on September 25, 2016

    p. 115 -- A tad dry and dense, but very pound cake like with nice almond flavor. I had trouble finely chopping the almonds to coat the pan properly -- pulsing in the food processor didn't work as it just ground them up, and chopping them by hand even with my best knife it was difficult to get them fine enough. So I ended up with a bunch of different sized pieces that didn't really stick to the sides of the pan well, but it was okay once baked. It wasn't my favorite, as I prefer richer cakes, but my family really liked it.

• Oatmeal cookies

  • sdeathe on April 11, 2020

    Our household's favourite cookie recipe. Absolutely delicious, and worth the extra time to simmer the raisins. If you can, add the coffee to the reduced raisin liquid, it makes a nice difference. I have added espresso powder to the dry ingredients, too; good, but not quite the same. I use Callebaut 70% chocolate chips. Good chocolate and a little bigger than some chocolate chips; heavenly when the cookies are still warm.

• New Orleans oatmeal cookies

  • ashallen on August 05, 2021

    The oatmeal-spice cookie base and raisins are nice, but I didn't care for their combination with the flavor and texture of the unchopped peanuts - personal preference. I kept wishing there were walnuts instead of peanuts or no nuts at all! Dough was very soft and sticky, similar to bar cookie dough. Heatter cautions that the cookies scorch easily on bottom during baking, so I used insulated cookie sheets which worked very well. Recipes says to remove cookies from oven after 20 minutes or when "semi-firm." Mine were done to my liking after 12 minutes (even though insulated cookie sheets often add a couple of minutes to baking times) and were a combination of slightly chewy and soft.

• Sesame pennies

  • ashallen on September 17, 2019

    Good! These cookies have a structure that's more confection-like than typical cookie-like - lots of sesame seeds held together by a butter-sugar matrix thickened with a bit of flour. Cookies spread out during baking and become very thin. I baked them on foil covered cookie sheets and it was easy to peel the finished cookies from the foil.

• French chocolate wafers

  • ashallen on September 16, 2019

    This is not my favorite type of cookie - too plain for me - but I make them periodically to use as an ingredient in other recipes. This is the best of the recipes I've tried to date. The large amount of cocoa powder they contain makes for a good, deep, slightly bitter chocolate flavor. I shaped these by rolling the dough into a log, chilling, and cutting off slices - worked very well. Cookies were very crispy though I think they would have come out slightly soft if I'd cut the dough in thicker slices.

• Swedish jelly cookies

  • ashallen on September 15, 2019

    Dainty-sized (1-1.5-inch diameter) shortbread-type cookies with a great buttery flavor that's not overwhelmed by the jam pocket. The recipe doesn't specify the amount of jam to use - I believe I used ~1/4 cup. Both sour cherry and blackberry jam worked great. Salt level seemed low - I'd bump it up to 1/4 tsp next time. Forming the cookies was a bit fiddly. Dough was on the dry side and cracked while I was using the spoon handle to make the jam pocket. I ended up gently pressing the dough in each cookie back together so the jam wouldn't have openings to ooze through during baking. Perhaps adding some additional egg yolk or cream to the dough during mixing would help. Kept well over several days. Shirley Corriher's "Bakewise" book has a very similar (but apparently further optimized) recipe called "Buttery Jelly Jeweled Cookies" that would be good to make and compare to this recipe.