Tag Archives: Heirloom Recipe

From a Friend – Chocolate Rugelach

Denufoods, DElicious and NUtritious foods,  has a great recipe for Chocolate Rugelach on its blog using Love’n Bake Chocolate Schmear.  The pastry looks so perfectly formed and delicious.  Thanks!



The joyous festival of Purim, a Jewish celebration of survival begins at sundown on February, 27th 2010 (Saturday). It ends at sundown on February, 28th 2010 (Sunday).  Among the favorite foods of the festival are Hamantaschen. A traditional pastry of the feast, hamantaschen is a delicious triangular-shaped dough bursting with poppy seed filling. (We like it with our Prune Lekvar and the Chocolate Schmear is also delicious in this dough.) 

The dough for these flaky cookies is easy to make. Enlist a friend or two to help roll out and fill the little triangular shapes before baking.  

For the Hamantaschen recipe, click here. 

From a Friend – Hazelnut King Cake

Michelle Meche's Hazelnut King Cake

 Let the good times roll.  Michelle Meche won an inspiration box of Love’n Bake ingredients through a contest we sponsored with Foodie Blogroll.  She was kind enough to send us the link to her post and this message. “I (finally!) made a King Cake using the hazelnut praline that was part of my goodie box.  The recipe makes a traditional New Orleans style King Cake.  The hazelnut praline worked very well as a King Cake filling.  No problems at all and the flavor it lent to the cake was great.”

Don’t forget. Mardi Gras falls on Tuesday, February 16, 2010.  Visit Michelle’s blog for this recipe.

Mardi Gras – Let the Good Times Roll

King Arthur Flour's King Cake Mix


King Cake 

New Orleans is gearing up for Mardi Gras, Feb 16, 2010. Our friends at King Arthur Flour have come up with a nifty kit for making King Cake, the signature sweet of Fat Tuesday.  If you’ve a hankering to try your hand at making this brioche-like ring full of sweet almond filling, visit their web site. 

 Click here for the King Arthur Flour King Cake Mix.

FROM OUR RECIPE BOX- Crostata di Mandorle, Italian Jam Tart


Almond Crostata

 Italians make a simple jam tart out of a rich shortbread dough called pasta frolla. We’ve taken this idea and added almond paste to give it an extra nutty edge. When filled with an intense fruit jam – we tried it with autumn olive berry jam made from berries picked in New England – you have a lovely dessert. The plums are optional. (Ripe peach slices would work as well.)

Our crostata keeps and travels well so consider it making it for a picnic or a tailgate party. This recipe is forgiving. Use a smaller pan and save half the dough for another recipe. Make certain the tart is completely cool before slicing or the jam may ooze from the tart. You can warm the crostata slightly before serving, just they way we like to eat it with a cup of black tea.

 For the Italian Jam Tart recipe, click here.

HERITAGE RECIPE – Poppy Seed Sweet Bread

Fans of poppy seed filled breads come out in force during the holiday baking season.  We get rush orders for people making Opa’s poppy seed rolls or grandma’s kolaches. 

For those without a legacy recipe, we’ve made this tender sweet bread. The dough is soft and rolls easily into a plump loaf.  To contain the poppyseed filling, we encased it into three logs of dough.  Then we braided the dough before putting it into the pan before baking. 

Poppy Seed Sweet Bread

For the Poppy Seed Sweet Bread recipe, click here.

FROM OUR RECIPE BOX – Pignoli Cookies

Almond Macaroons and Pignoli Cookies

At this time of the year, we receive the most requests for a good Pignoli Cookie recipe. And this is the one we recommend, an elegant Pignoli Cookie or Almond Macaroon that is light and tender. We like to savor just one with a dark cup of espresso or a touch of vin santo

This recipe for Pignoli Cookies bakes into nicely puffed rounds.  You add only as much egg white as needed to make a smooth yet firm paste.  (Three large egg whites does the trick for us.)  Bake the dough in small mounds on parchment paper-lined baking sheets.  One trick to get them to release easily from the paper is to pour a tablespoon of water under the paper as soon as the cookies come from the oven.  Some steam is released helping you lift the cooled cookies off the paper. (A nice flat spatula works well too.)