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May 11, 2006 08:15 PM

your favorite Maida Heatter recipe

  • t

Guess I've been living under a rock (or just in the habit of using Mom's tried and true recipes)but I've only recently discovered Maida. I've taken 2 of her books out of the library and am wondering what are some chowhound favorites. It's going to rain in New England for the next 5 days so it's either gather animals 2 by 2 or do some serious baking.

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  1. look for a chocolate confection titled something like Ande's best chocolate cake- it is my fav- from the Best Deserts cookbook. A very simple( do not let the long instructiions fool you. She is a detail lady)- a flour-less cake; chocolate flavored egg bake with a glaze( she wants you to put curls on top to mask the uneven top- hardly needed. glorious with fruit, caramel or sorbet...

    1. All Maida Heatter's recipes are wonderful. Her Brownies and Pound Cake are great. The recipe for the "better than sex" pie is really good.

      Have a great weekend cooking.

      1 Reply
      1. re: Fleur

        Without consulting my books and they are packed, alas, I can only say I have made her brownies and they are simply wonderful.

        i like her recipes as they appear to have been very well tested.

      2. Santa Fe Wafers. These are terrific chocolate cookies, that I think are in the Dessert book.

        2 Replies
        1. re: heidipie

          My favorite too! Everyone who tastes them wants the recipe.

          It's in MH's Cookies book (as well).

          1. re: banana2ndgen

            Are these any similar to the famous [commercial] chocolate wafers? can you use them as a cookie crust?

            I just made her "chocolate wafers" and while they are fine, they are not as good as I thought- also at 400 degrees it's hard to bake them evenly. The texture is great though.

        2. Pennies from Heaven in one of the cookie books. I make them every year for Xmas although there's nothing intrinsically Xmassy about them. They are crisp shortbread wafers sandwiched around buttercream (for cookie fans, they're similar to Rose Beranbaum's Mother Bauer's buttered rum cookies without the puverized almonds plus it's a sliced log instead of rolled & cut).

          1. Hi, I love her books as well! I think her biscotti recipies are excellent. i've also learned over the years that biscotti can be formed into loaves and frozen before baking. I do this at holiday time a lot, it allows me to make the logs early, and then back them when I'm ready! I'll post more later if I get a chance to leaf through the books. I'm in NE as well so I will be with you on the Ark:(

            5 Replies
            1. re: therunner

              Ditto on the biscotti recipes, esp. Chocolate Chip and Almond from M.H.'s Brand-New Book of Great Cookies and the Honey Biscotti from M.H.'s Best Dessert Book Ever. Sounds like a good use of wet weather.

              1. re: therunner

                Hi, just read your post regarding freezing the biscotti logs, do you thaw them before baking and if not how long do you bake and what temp.? I've never done this before but it sounds like a brillant idea in planning ahead! Save room for me on the ark...heard today the rest of May is supposed to be like this in N.E.!!!

                1. re: 4chowpups

                  hi, I usually don't thaw them first, but you probably could - just put them in the fridge for a day prior to baking. I usaully bake the frozen log at the original temp called for in the recipie, the log just might need a little extra baking time if frozen, but biscotti are very forgiving! Good luck!

                  1. re: therunner

                    Instead of freezing the unbaked logs, I do the first bake and then freeze. Then I defrost, slice and bake which can be accomplished with an hour. Great for having something for surprise guests as are slice and bake cookies.