Snickerdoodles are one of those retro cookie recipes from my childhood. They’re a simple basic cookie dough rolled into balls then covered in cinnamon and sugar before baking. What could possibly be better than that?
Sometimes a vintage recipe is the best. In this case, a sweet loaf made with real ingredients like butter, sugar, flour and eggs is a perfect balance for tart rhubarb. You may not know this but rhubarb is actually a vegetable. And, there are a number of varieties grown locally so you may find green or red stalks or a mixture of both. Green stalks don’t mean they aren’t ripe and there’s no difference in the sweetness of either colour so go ahead and use whatever kind you want to make Rhubarb Loaf.
This should be called “The Easiest Fudge Ever Made in the History of the World.” There are 3 ingredients. There’s no cooking involved unless you count melting as cooking. I learned this recipe when I was 7 years old, so I’ve been making it for 22 years now. Wink. I know, it’s not REAL fudge but Chocolate Peanut Butter Fudge is so easy and good, who cares? Not me!
I bought myself an early Christmas present. A slick little cookie press. Nothing fancy, just a hand held manual press that’s also a decorating press. So I’d better be upping my cake decorating game. But for now I’ll start with Whipped Shortbread Cookies.
My aunt Gale sent me this recipe in my Christmas card last year. I’d forgotten about it until I pulled out the cards from last year and there it was. I’m not sure how far back it goes but it’s the one my mom, grandmother and great grandmother made. Retro recipes are the best. They’re usually uncomplicated and have survived the test of time. No weird ingredients like quinoa or gluten free almond flour. Just good old fashioned regular stuff like flour, eggs and molasses.