Cook’s Corner Weekend #3

Well the weekend is finally here! Thought it would never come after the week I’ve had…….Feeling better, after yesterday’s scare with, well you can read about my “Freaky Friday” here…and please by all means laugh as hard as like! I did last night once my medicine head cleared!

For this weekend’s Cook’s Corner, where I share some of my favorite cookbook’s that sit in my own kitchen corner, I had to go with my girl Martha……I am the original Martha Stewart Groupie! yup! I have been following her since her magazine’s first issue came out (Of which I have!) and all her DVD’s, her cookbooks (Many first editions), and all of her other books……ask anyone who knows me and they will tell you that I love all things Martha!

The reason is, way back when she first started in the eighty’s ….she bought a certain love back into the kitchen and the desire to be a homemaker…….it wasn’t silly or Old-fashioned to be able to cook like Grandma did or know how to polish the silver and iron pillow cases……

Martha bought class back to the homemaker……Anyone who thinks being a stay-at-home-mom (or dad) and taking care of a home and family isn’t a full time job…..you obviously never did it! And Hats Off to the women and men who do both! Yes Men! there are plenty of single dad’s out there who have realized being the one who has to bring home the bacon, cook it up and serve it isn’t so easy no matter what gender you are!

Ok, lets decide now what we will make this weekend thanks to Martha!

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Martha’s Madeleines!

(pg. 168 of her book)

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Recipe:

36 Madeleines

Scalloped shell-shaped madeleine pans is essential for this recipe…

1/4 lb. (1 stick) unsalted butter

4 Eggs

1/4 Tsp. salt

2/3 cup of sugar

1 Tsp. vanilla

1 cup sifted flour

Preheat oven to 375 degrees.  Butter and flour madeleine pans carefully. 

Melt butter and let it cool.

Beat eggs, salt, and sugar together. until thick, about eight minutes.  Add vanilla.  Fold in flour, rapidly but gently.  Fold in butter gently, but make sure it does not settle to bottom.  Quickly spoon mixture into madeleine pans.  Bake until golden, about ten minutes.  Remove from pans.  Cool on racks.

Note: Madeleines may be dusted with confectioners’ sugar after baking.

I hope you enjoy this quick but absolutely delicious dessert……..Have a wonderful weekend!

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