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Link to sweet potato pie recipe
Sweet Potato Pie recipe from Joy the Baker
It’s hard to find the right ingredients for pumpkin pie in the UK. This has much the same effect looks- and taste-wise; I actually prefer it.
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Grandma Piper’s Sugar Cookies
The best & easy
Bake @ 375°F (190°C) 8 min
Cream:
- 1 c (226 g) butter
- 1 c (200 g) granulated sugar
Beat in:
- 1 egg
- ½ t vanilla
Add:
- ½ t baking powder
- 1 c (120 g) wheat flour
- 1 ½ c (188 g) white flour
Use 3 trays. Make a fat rope. Pinch off pieces on to trays. Flatten each 3x by dipping ⅓c measure into sugar in ½c measure. Cool cookies on newspaper.
The recipe above was written by hand in to a community cookbook she gave me in 2001. It retains her original wording and formatting, though I have added gram and Celsius conversions.
We miss you so much.
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Icelandic dökkt rúgbrauð recipe
Dökkt rúgbrauð is a mildly sweet dark rye bread from Iceland. Traditionally, it is baked in the ground using geothermal heat. To mimic this cooking method at home, the bread is cooked at a low temperature for an unusually long time, around 8 hours.
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Link to recipe for Swede Lemon Drizzle Cake
Recipe for Swede Lemon Drizzle Cake on Eating History
I’m dubious but very, very intrigued. Lemon drizzle is my fave.
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Rosemary Pecan Pie recipe by Ruby Tandoh
Rosemary Pecan Pie recipe by Ruby Tandoh
Have to start gathering recipes for Thanksgiving again. Made this last year and it was excellent.
Edit 6/12/15: This past Thanksgiving, my cousin made this with the gluten free press-in pie crust, worked really well.
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Oatmeal bread reference
Modifications / Measurements
- 1/4 c (USA) = 45g butter, no need to melt
- Mixed dry active yeast directly in to dry ingredients, works fine
- Decrease oats to 160g
- Increase bread flour to 275g, more if using whole wheat/brown
Notes
Makes a pretty wet dough. Knead very thoroughly. Thoroughly preheat oven to prevent dense bottom of loaf. Try preheating oven w/ tray, then placing loaf tin on that to bake.
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Fig & peanut butter thumbprint cookies
I’ve made these simple, flourless peanut butter cookies for years but have never thought of putting something in the center. Need to try it with apple butter next time.
Fig and peanut butter thumbprint cookies
Ingredients
- 260 grams (1 US cup) peanut butter
- 180 grams (scant 1 US cup) sugar
- 1 large egg
- 2 figs (or possibly some sort of preserves)
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Grandma Piper’s Blueberry Muffins

Grandma Piper’s recipe in the First Presbyterian Church of La Grange Really Cooks, given to me by my grandparents for Christmas when I was 13
My Grandma Piper’s blueberry muffins. There have never been better. These keep for a good few days in an airtight container but are definitely best eaten fresh from the oven, split and spread with a little butter.
The original recipe is in USA cups, and I’ve tried to provide metric conversions below using Delia’s charts for reference. Ignore the conversions written in the actual photo, those were pulled from a less reliable source.
I almost always use frozen blueberries since they’re cheaper and available year-round. If using frozen berries, soak them briefly in water and then drain to remove the excess ice crystals.