Monthly Archives: May 2012

Hungarian Shortbread


Our Tuesdays with Dorrie recipe, Hungarian Shortbread, was a big hit in our house.  We are all trying to watch our weight and are trying to eliminate dairy as much as possible.  This recipe calls for a whole pound of butter!  Yes, you read correctly- 4 sticks of butter – and at first I considered either not baking it or using a substitute for the butter.  (If anyone reading this has some good alternatives to butter, please let me know!)  Well, I decided that I wanted to be true to the recipe, so I bit the butter bullet and followed the recipe’s ingredients exactly. It was worth it!!  To find this decadent recipe in its entirety, please check out this week’s hosts Lynette (One Small Kitchen) and Cher (The Not So Exciting Adventures of a Dabbler). It can also be found in the book Baking with Julia, by Dorie Greenspan where you can find the recipe on pages 327-328.

This recipe calls a layer of rhubarb jam spread between two layers of grated dough. The rhubarb jam was simple to prepare and created a wonderful aroma in the house.  I was getting psyched to make the dough.

The dough was also simple to prepare. Dry ingredients were whisked together.

Our pound of butter was beaten until fluffy and then egg yolks and sugar were added to the mix.

The dry ingredients were slowly incorporated, and then the dough was turned out onto a work surface, divided in half, and the two balls were then wrapped in plastic and frozen.

The recipe called for a brilliant technique of chilling the dough in the freezer and then grating it directly into the 9 x 12-inch pan.  It was not easy at first grating the dough with my box grater, but as the dough warmed up a bit in my hand, it got easier and was kind of fun.

[Note: The dough should be frozen for thirty minutes. If longer, such as overnight, just let the dough thaw a bit in the freezer. My dough was in the freezer for about 4 hours.]

I took the advice from some of the other bakers in our group.  I lined the pan with parchment paper, and then baked the first layer of grated dough for 15 minutes before spreading on the room temperature rhubarb jam. Then a second layer of grated dough is lightly distributed over the rhubarb layer.

Bake the shortbread in a 350 degree oven for 40 minutes or until golden brown. As soon as it is removed from the oven, dust the top with a liberal amount of confectioner’s sugar.

Cool completely before cutting the shortbread into bars.

These shortbread cookies looked so professional and tasted divine!  Buttery flavor, crumbly texture, and great with a cup of coffee, of course!

My son is graduating from college this weekend.  I am so proud of him and excited for him to begin his life journey!  I froze half of the bars so that they would be perfect for him when he gets home.  I am happy that he will be here to share the wealth of the goodies that will be baked in the next few months before he heads off to graduate school.  (P.S. Happy Birthday Jesse!)


Lemon Loaf Cake





For our Tuesdays with Dorie: Baking with Julia, group, we all baked a Lemon Loaf Cake. The recipe for this wonderful cake will be available on the blogs of our host bakers Michelle of The Beauty of Life and Truc of Treats.  I also recommend purchasing the book Baking with Julia, by Dorie Greenspan where you can find the recipe on pages 252-253.



I thoroughly enjoyed baking and eating this delicious lemon loaf cake.  The texture was similar to a pound cake and the lemony flavor was perfect.  It was simple to prepare  and delicious with a cup of coffee. I can’t think of a better pairing for breakfast or an afternoon snack.

This cake gets its lemony flavor from the zest of 3 lemons.  Thanks to Darcy my daughter for her help in the kitchen, as alwaysJ

Whisk eggs, sugar, salt till foamy and blended. Then add all that fragrant lemon zest!

The dry ingredients are first sifted and then whisked into the lemony egg mixture in thirds.  Next heavy cream is whisked in. and then fold in melted butter.      The cake is baked at 350 degrees in a buttered 9 x5-inch loaf pan for 50-60 minutes.  Cool 10 minutes before removing from the pan and when the cake is cooled to room temperature, it can be sliced and eaten.

A slice was perfect for me with a cup of coffee or tea. My husband traditionally enjoys pound cake toasted and served with ice cream.  So we gladly tried it.  It was delicious that way, but a word of warning- do not slice the cake too thin if you plan on toasting it because it can get too dry.   I was planning on wrapping half the cake in plastic wrap to freeze it, but we ate it up in a few days!  If you have more self-control, double wrap the cake and you can freeze it for a month!