Comments on: Prohibition Hot Apple Pie Sundae

By: Toni Carrell

Toni Carrell — Sat, 02 Feb 2013 11:08:03 +0000

I’ve never had shortbread last more than two days. Ok, that’s a slight exaggeration. But not by much. However, I once packed some as a Christmas gift, but the recipient wouldn’t come by to get it and didn’t have stable hours or even a stable home at the time so I couldn’t deliver. After three weeks I decided I wasn’t going to let them go to waste and I ate them. I have to admit that the “cured” shortbread had a really interesting depth of flavor. I’m not sure if it was because my palate was on high alert for tinges of rancidity that I was in fear of finding, or what, but it was darned good. Not the slightest hint of rancidity, and they’d been in my pantry the whole time. I’m not sure if I possess the strength to repeat the experiment. 😉

By: Ms. Glaze

Ms. Glaze — Sun, 27 Jan 2013 17:43:18 +0000

I’m so glad you brought that up because I have seen many recipes with cornstarch but I have never added that. My old editions of Joy don’t use it but I guess I didn’t look in the new one. Ill have to do a little recipe experimentation. What I also love about shortbread is how long they keep (that is if they don’t all get eaten!) thanks CaliChef!

By: Toni Carrell

Toni Carrell — Sun, 27 Jan 2013 14:07:12 +0000

Did you know that if you sub out part of the flour with corn starch your shortbread will be more tender? I’m a shortbread aficionado, but I can’t take credit for that little variation. I picked that tip up from the ever-popular Joy of Cooking. My lust for shortbread can never be satisfied.

By: Ms. Glaze

Ms. Glaze — Sun, 27 Jan 2013 01:31:41 +0000

Daisy! I can’t wait to see what tasty sweet treats you’ll come up with, with the malt syrup!

William! Yay! That was such a fun night! Thank you for providing the most beautiful place on earth for a farm to table dinner!

Het! Do you make your shortbread into cookies or as whole sheet? I’m curious to know which works better…

By: Het

Het — Sun, 27 Jan 2013 01:12:46 +0000

I haven’t made shortbread in a long time, but as I remember is a very forgiving dough and it does taste better a little saltier just like you said. This is a very doable recipe – thank you. And I love the little secret ingredients you share to spice up traditional fare. I’ll have to try that malt syrup.

By: William Laven

William Laven — Sat, 05 Jan 2013 15:43:17 +0000

Yes, sitting on a hail bail IS really cold and deserves a hot sundae!! I avoided the hail and just stood and ate mine…and wanted more!

By: Daisy

Daisy — Fri, 04 Jan 2013 22:26:24 +0000

Sweet! Looks absolutely amazing. I love the idea of cooking with whiskey AND barley wine. Genius! Barley wine just seems to obvious now with the spices, fruits, and nuts.

And thanks for the Eden Foods Barley Malt link!!!!