Madeline’s

When made with the typical Madeline pan, they come out looking like this. I originally found this recipe on another website. As is my nature, I did modify the recipe slightly and they came out just as yummy.

First off, in place of the all-purpose flour, baking powder and salt, I used a simple cup of bread flour. I’m taking a liking to my bread flour. Also, I don’t always have orange zest or lemon zest, so I may skip that part entirely. The following is my version of the recipe.

Ingredients:

  • 1 cup bread flour
  • 2 large eggs, beaten
  • 1/3 cup Splenda Brown Sugar
  • 2 tablespoons honey
  • 2 teaspoons vanilla
  • 5 tablespoons butter, melted and cooled
  • 1 teaspoon of orange, almond or lemon (if I have it, otherwise it is omitted)

Preparation:

  1. Mix ingredients until you make a nice, smooth liquid – trying not to over-mix
  2. Place in the fridge for a few hours – 3 hours is the recommended by Menu By Vicky – covered to the top of the dough with saran wrap
  3. Butter your Madeline pan with butter
  4. Place a 1/4 teaspoon batter in pan
  5. Bake 10-15 minutes
  6. Remove from oven and pan, sprinkle with powdered sugar

Madeline’s taste better when warm, although my boys love them no matter how cooled off they are. With the way I make my recipe, they come out smaller than Vicky’s. I prefer these to cookies, cakes and snacks purchased from a store. We have packed them and taken them camping with us as a snack on the road. They are moist, so try not to seal them in a plastic bag.

The follow is a recipe for Madeline’s found in the “Modern Priscilla Cook Book,” dated 1929.

Ingredients:

  • 3 eggs
  • 1/2 cup sugar
  • 1 cup cake or pastry flour
  • 1/2 teaspoon baking powder
  • pinch salt
  • 1 teaspoon vanilla
  • 1/2 cup melted butter or margarine

Preparation:

  1. Beat eggs
  2. Add sugar and beat until very light and fluffy
  3. Fold in flour, sifted with baking powder and salt
  4. Add vanilla and shortening
  5. Sprinkle with powdered sugar before putting in the oven
  6. Bake in shallow individual pans (the fluted Madeline pans if possible) in a moderately hot oven (374 degrees) for 15 minutes
  7. Serve plain or with a thin coating of white frosting, decorated with candied cherries and angelica, cut in fancy shape

When I try this version, I will let you know. Until now, I haven’t had time to do so.

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