Romance Writer’s Weekly: From the Writer’s Kitchen

Welcome to the Romance Writer’s Weekly readers! Nice to have you in.

I’m combining things this week. A couple of weeks ago, I started a “From the Writer’s Kitchen” thing here, starting with Sunday Gravy (pasta sauce, for those of you not raised in New York or by Italians). The theme is things you can make with pantry staples.

I did a savory last time. Let’s do a sweet.

Jelly Cakes.

These are almost like a cross between a danish and a biscotti — they’re a sweet cookie filled with whatever jelly you like, baked and then cut into bars. When my mother used to make these, she would occasionally put chocolate chips and coconut inside, instead of jelly. So they’re very versatile.

This is also one of those recipes where I suspect my mother left something out when she gave it to me. The dough always seems very wet when I make it, so I always end up using more flour than the recipe calls for. Just be flexible.

Jelly Cakes

4 eggs
1 cup sugar
3/4 cup shortening (you can use butter)
pinch salt
1 tsp vanilla extract
1 tsp almond extract (note: you can use all vanilla or all almond.)
3 cups flour (I use Bob’s Red Mill One-to-One gluten free flour)
2 tsp baking powder

1. Preheat oven to 350 degrees.
2. Cream together your sugar and shortening/butter. Add eggs and extracts.
3. In a separate bowl, combine salt, flour and baking powder. Add to butter mixture. Mix to combine. It should form a firm dough (like a bread dough). Add more flour if too wet.
4. On a floured surface, roll the dough out into a long oval about 1/4 inch thick.  I usually do this on floured parchment to make moving to a baking sheet easier.
5. Use your favorite flavor of jelly, jam or preserves , fill the center third of the oval. Leave about an inch or two at the ends.
6. Fold the sides over the jelly and press to seal. Fold the ends up and press to seal. Sprinkle with sugar, cinnamon sugar, coconut or chocolate sprinkles.
7. (the tricky part). Move to a baking sheet.
8. Bake about 30 minutes, or until golden brown.

Once you have the basic dough down, you can do just about anything with this. I’m planning on making these in the next couple of days, with almond paste and peach jam in the middle, topped with sliced almonds.

Next up in the RWW loop is Caro Kinkade, who has The Accidental Viscountess out, and who has an interesting Instant Pot recipe to share! Be sure to check them both out!