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Doughnuts

Doughnuts are a hard food to pin down. They come in fried or baked versions, and can be made by a huge variety of methods: some are like breads and use yeast as a leavening agent, while others rely on baking powder; they can be made by the muffin method or by the creaming technique. […]

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Pancake

The inclusion of baking powder indicates that these are American-style pancakes, which are thick and eaten in stacks, often topped with butter and maple syrup. In comparison, British pancakes and French crepes are much thinner and don’t use leavening agents (read more about the differences here). Grandmother used to tell me about her encounters with […]

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Chocolate Fudge

Fudge is very much an American confection, and continues the collection of American dessert recipes that grandma collected. In some cases, grandma would note down that the recipe came from the American women’s magazine, McCalls, such as in some of these recipes. Fudge is believed to date from the 1880s, becoming popular at women’s colleges […]

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As you can tell from the other recipes on this blog, my grandmother was not a purist when it came to food and she took to modern innovations and convenience foods very happily. One of the convenience foods which was a regular presence in the home when I was growing up in the 1980s was […]

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The cornflakes in this recipe reminds me of the cornflake cookies that are a popular snack for Chinese New Year here in Singapore and Malaysia. Have a look at sample recipes from some Malaysian food bloggers here, here and here. However, with the cocoa, coconut, chocolate icing and walnuts and almonds, this recipe is definitely […]

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I recently baked another cake called a “coffee cake” which also had no coffee. The name refers to cakes that are best when accompanied by a cup of steaming, aromatic coffee (as described here). Coffee cake photos and recipes here and also on this site, which explains that coffee cakes are usually made in the […]

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This is one of the only pie recipes here with instructions for making the pie shell. It’s basically a shortcrust pastry using vegetable shortening (such as Crisco, see my comments here.) Giveaway sign of an American recipe: the word ‘Jell-O’. In Singapore, we’ve always followed the British usage – ‘jelly’. Also, the inclusion of vanilla […]

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Another American recipe from McCalls magazine. Find the full list of other McCalls recipes on this blog here. I wonder if ‘shortening’ here means specifically (vegetable) shortening? Technically, ‘shortening’ can be any kind of fat, but grandma often used vegetable shortening instead of butter, as was common at the time. I’ve written here about the […]

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