Dead, Bath, and Beyond

by Lorraine Bartlett

  To prepare the chocolate: In a small pan, combine the corn syrup, water, and sugar. Bring to a full rolling boil, stirring until the sugar melts. Remove from the heat, add the chocolate, and let stand for several minutes; then stir until smooth. Reheat as necessary to keep it soft enough for dipping, adding a bit of extra water if needed. To glaze the madeleines: Gently grasp at one end and dip the other end in the chocolate. Set on a rack until the chocolate hardens.

  Store the cookies in an airtight container.

  YIELD: VARIES

  Almond Cookies

  ½ cup shortening

  ¾ cup white sugar

  2 eggs

  ½ teaspoon almond extract

  1½ teaspoons baking soda

  1½ teaspoons warm water

  2 tablespoons milk

  1¾ cups all-purpose flour

  1 teaspoon cream of tartar

  ⅛ teaspoon salt

  ¼ cup ground almonds

  Sliced almonds

  Preheat the oven to 375°F. In a large bowl, cream the shortening and sugar. Separate the eggs and refrigerate the whites. Add the egg yolks and the almond extract to the creamed mixture. Dissolve the baking soda in the water and stir into the mixture, along with the milk. Combine the flour, cream of tartar, and salt; gradually stir into the sugar mixture. Fold in the almonds. Roll the dough into a log about 2 inches in diameter. Wrap in waxed paper and refrigerate for at least 4 hours. Cut the dough into ⅛-inch-thick slices and place 2 inches apart on ungreased cookie sheets. Brush with the egg whites and sprinkle with sugar. Bake for 10–12 minutes, or until lightly colored. Let cool on wire racks.

  YIELD: 36 COOKIES

  Apple Raisin Muffins

  ½ cup vegetable oil (or unsweetened apple sauce)

  ¼ cup butter

  1 cup sugar

  2 eggs

  1 teaspoon vanilla extract

  2 cups all-purpose flour

  ¾ teaspoon baking soda

  ¾ teaspoon ground cinnamon

  ½ teaspoon salt

  1½ cup diced apples

  ½ cup raisins

  ½ cup walnuts

  Preheat the oven to 400°F. Place 12 paper muffin wrappers in a muffin pan. In a large bowl beat the oil, butter, and sugar with an electric mixer for 2 minutes. Add the eggs and vanilla extract; beat for 1 minute. In another bowl, stir the flour, baking soda, cinnamon, and salt. Add the rest of the ingredients to the wet mixture; stir just to combine. Spoon the batter into the prepared muffin cups. Bake 20–25 minutes or until a toothpick inserted in the center of the muffin comes out clean.

  Remove the muffin tin to a wire rack. Cool 5 minutes before removing the muffins from the cups; finish cooling on the rack. Serve warm or store in an airtight container at room temperature. These muffins freeze well, and this recipe can be doubled.

  YIELD: 12 MUFFINS

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