17-55: Scottish Shortbread

17-55: Scottish Shortbread

Here’s another good cookie press recipe. It’s a long way away from the holiday season, and cookie cutters/presses tend to get a bit dusty during the spring & summer months. I had a bunch of shapes for the press that weren’t holiday-related, so I decided to get creative with some colors & flavor extracts and use 17-55: Scottish Shortbread to play with the press.

17-55 Scottish Shortbread
Theirs look really thick–mine came out thinner since I used the press. These would probably work well with differently-shaped cookie cutters too, not just rounds. As I learned, they also work well with food coloring and flavor extracts.

I ended up using these for Mother’s Day gifts, and made a mix of three colors/shapes to bag up and mail/hand out. 💐

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16-18: Lemon Basil Tart

16-18: Lemon Basil Tart

Here’s one I’ve wanted to make for a LONG time, but never got to. I had even intended to do a version of 16-18: Lemon Basil Tart when I worked at the restaurant and was doing tarts every week moonlighting as the pastry chef, but the day I intended to make it, we were short on lemons and basil. Now I finally have a chance, and I even have the big tart pan in which to properly make it.

16-18 Lemon Basil Tart

I didn’t even see until now that they mention that basil is related to mint–it makes sense. In this tart, the basil functions a lot like mint, and gives the tart a “fresh” flavor that just lemon wouldn’t provide. It took me a while to get to it, but it was worth it. 🍋🌿


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16-28: Raspberry Meringue Cake

16-28: Raspberry Meringue Cake

Safeway had a deal on raspberries a few weeks back, and I knew there were some raspberry recipes lingering in Section 3 of the book that I needed to get to sooner or later. After purchasing said raspberries, the only recipe that I had all of the other ingredients for was this one, 16-28: Raspberry Meringue Cake.

16-28 Raspberry Meringue Cake

I didn’t make this for a ladies’ luncheon or anything cult-of-domesticity like that–I made this to eat. I shared some with my husband, but sometimes, you just don’t need a special occasion for cake.


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17-17: Banana Bread with Pecans

17-17: Banana Bread with Pecans

While I’m not a huge fan of bananas themselves, I’m surprisingly a fan of banana bread. 🍌🍞 It’s always good for breakfast or as a snack. This particular recipe for it, 17-17: Banana Bread with Pecans uses honey to sweeten it, which is a nice alternative to using processed sugar.

17-17 Banana Bread with Pecans

Simply Delicious gives you a nice blurb here on bananas–for a more in-depth look, check out 19-5: Bananas, part of the Cooking School series featured at the end of the cookbook.


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16-45: Colonial Apple Cake

16-45: Colonial Apple Cake

Looking for a way to use up some apples? 🍏 🍎 16-45: Colonial Apple Cake is an easy way to do that with some very classic-looking results. This even looks like something American colonists would have eaten (take it from a former U.S. history teacher).

16-45 Colonial Apple Cake

I made this to take to a get-together, but it’d even be nice as a simple birthday cake or for a dinner party.


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17-31: Chocolate Oatmeal Cookies

17-31: Chocolate Oatmeal Cookies

The only chocolate-containing component in my holiday baked goods assortment, 17-31: Chocolate Oatmeal Cookies are honestly pretty good any time of year. So if you’re reading this at some other time of year besides Christmas Eve, don’t feel like you can’t make these.

17-31 Chocolate Oatmeal Cookies
I found a way to mess these up as well (seems like this year I had a hard time with some things that should have been really easy), but I’ve made them before previously to this, and both times (then and now) they’re still definitely very edible and good.

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17-61: Vanilla Chip Cookies

17-61: Vanilla Chip Cookies

I had high hopes for these. They sounded great. And to be honest, it still might have been my fault these went badly. 17-61: Vanilla Chip Cookies were part of my big batch of assorted baked goods that I made as gifts for people this year–you can find the others linked at the end of this entry.

17-61 Vanilla Chip Cookies
Maybe I overworked them. Maybe my dough was too warm. Maybe it was my oven or my pans. Something just didn’t work out here. After the jump, I’ll show you what happened.

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17-43: Orange Date Quick Bread

17-43: Orange Date Quick Bread

I’ve made quick bread from Simply Delicious before (17-51: Three Palms Quick Bread) and it turned out well–this recipe is no exception. 17-43: Orange Date Quick Bread is part of my big batch of assorted baked goods that I made as gifts for people this year–you can find the others linked at the end of this entry.

17-43 Orange Date Quick Bread
I chose to include this recipe in my holiday gifts this year because I wanted to include some different textures, flavors, and shapes, as well as reflecting the abundance of citrus fruit during winter in California. 🍊

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17-37: Holiday Cookies

17-37: Holiday Cookies

Hopefully I haven’t caught you too late for this year’s batch of holiday baking. If so, keep this one around for next year–17-37: Holiday Cookies is a great butter cookie recipe for using cutters or presses. This is part of my big batch of assorted baked goods that I made as gifts for people this year–you can find the others linked at the end of this entry.

17-37 Holiday Cookies
I got a new cookie press for Christmas last year, and finally got to test it out this year. This cookie press is AWESOME–so much easier than the old stubborn buggers from the past.

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17-68: Oatmeal Raisin Cookies

17-68: Oatmeal Raisin Cookies

Not every recipe is going to be avant-garde. 17-68: Oatmeal Raisin Cookies aren’t treading any new territory here, but that’s not always necessary. Sometimes, just doing a nice version of a classic is just as good, if not better.

17-68 Oatmeal Raisin Cookies
Anytime’s a good time of year for these, but why not give them a go the next time you find yourself with some unexpected raisins or oatmeal. Hey, it happens.

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