My class, and this blog-in-progress, will be coming to an end soon; the plan was always for a limited run. So this is your last chance—last call—to submit any or all Irreverent Family recipes. Special mention: Cathy—what about Grandma Piggyback's Chocolate Macaroons? Seems like you might have a few of these...
P.S. The Fruit Torte was absolutely delicious, if I may say so, and probably the best cake I've ever made. The chiffon cake layers? Fourth time was the charm.
P.P.S. To the editor-turned-agent/baking enthusiast who seemed so happy to check out my blog: Hollah!
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I'll miss this blog, and hope you can publish it in another form. The food/family/memory connection is big. Lots more I could say, but I'll
ReplyDeleteleave you for now with the recipe for Grandma P.'s Chocolate Macaroons, foolproof, good for Passover and other times, and almost universally
liked, even by those who say they don't like coconut. Cathy
Grandma P.'s Chocolate Macaroons
7 ounces coconut
2 squares unsweetened chocolate, melted (I always use Baker's. Higher quality might be better.)
1/2 can sweetened condensed milk
1 teaspoon vanilla
Preheat oven to 375.
Line baking sheet with parchment paper. (Grandma buttered sheet).
Mix ingredients together.
Form balls using wet hands. (Grandma said "golf-ball sized." I use a rounded Tablespoon for each.)
Bake for 15 minutes. Makes about 24, depending on size.
Excellent! Thanks!
ReplyDelete