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.
- 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)
- Mix ingredients until you make a nice, smooth liquid – trying not to over-mix
- 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
- Butter your Madeline pan with butter
- Place a 1/4 teaspoon batter in pan
- Bake 10-15 minutes
- 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.
- 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
- Beat eggs
- Add sugar and beat until very light and fluffy
- Fold in flour, sifted with baking powder and salt
- Add vanilla and shortening
- Sprinkle with powdered sugar before putting in the oven
- Bake in shallow individual pans (the fluted Madeline pans if possible) in a moderately hot oven (374 degrees) for 15 minutes
- 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.