traybakes & more

retro recipes for the modern baker

Cherry Cookies

Interestingly, I have several variations on this Cherry Cookies recipe in the pages of my retro recipe books, so I thought I’d give it a go as it has two classic traybake ingredients – cherries and cornflakes.

Then, when I got my Cornflakes box out to weigh and crush the flakes, there was a very similar recipe on the back of the box! A little research later and it turns out the original recipe was a winner in the Pillsbury Bake-Off in 1950. This recipe isn’t exactly the same, as the original contained pecans and dates but it’s certainly close.

What you have in these Cherry Cookies is a sweet sugar and cherry cookie with a coating of crunchy cornflakes. It’s an easy bake and a simple cookie, but sometimes, that’s all you need.

A true 1950s retro classic from the US that made it’s way into multiple recipe collections in Northern Ireland!

Ingredients

4oz/110g/1 stick butter

3oz/85g/½ cup sugar

1 egg, beaten

½ tsp vanilla extract

5oz/150g/1 cup plain flour (all-purpose flour)

1 tsp baking powder

pinch salt

2oz/55g/about 16 glacé cherries (candied cherries), chopped

2oz/55g/1 cup crushed cornflakes

8 glacé cherries, halved, for decoration

Method

1. Cream the butter and sugar together until light and fluffy. Then beat in the egg and vanilla.

2. Sift the flour, salt and baking powder into the mixture along with the chopped cherries and stir until combined.

3. Form into 14-16 balls (around a heaped tablespoon of mix per cookie) and roll in the crushed cornflakes to cover the outside of the dough.

4. Place on a greased or lined baking sheet, leaving room for the cookies to spread. Place a halved cherry on top of each cookie and flatten slightly.

5. Bake at 350F/170C for 15-18 minutes. Remove from the oven and cool on a wire rack. Enjoy!

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No-Bake Peanut Crunch

The Traybakes Family has returned from vacation and while recovering from jet lag, we’re still getting over the fact that the weather at home was (almost!) as warm as the weather we get in the summer here in Massachusetts! So, for sunny, summery days like these, when it’s too hot to turn on your oven, this No-Bake Peanut Crunch is the perfect solution.

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Chocolate & Apricot Wedges

This is about as simple as it gets. Chocolate & Apricot Wedges.

OK, so the wedges are purely an aesthetic thing, you can cut these into any shape you want. And the apricot is purely a suggestion, you can use any dried fruit that you want. But it’s as simple as melting some chocolate and butter, crushing some biscuits and mixing it all together. Then waiting long enough for it to set so you can eat it.

It’s definitely a useful recipe to have for those times you need a quick and easy no-bake traybake.

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Chocolate Almond Tartlets

There seems to be quite a theme running through my retro recipe books of pastry, with a layer of jam (preferably raspberry) and then some variety of topping. And these Chocolate Almond Tartlets fit this pattern perfectly. Crisp pastry case, thin layer of raspberry jam and a chocolate and almond topping. The topping is a little crisp and a little chewy and combined with the pastry and jam, it’s really rather delicious!

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Mint Chocolate Melting Moments

Chocolate and mint. A classic pairing found in two of the most popular recipes on the blog (No-bake Chocolate Mint Slice and Mint Aero Traybake). And now also featuring in these Mint Chocolate Melting Moments.

I decided to make a mint buttercream to sandwich my Melting Moments together, but there are numerous flavors that would work equally well here – vanilla, chocolate, raspberry. Choose your favorite and go with that! I use 2oz/55g/½ stick of butter mixed with 4oz/110g/1 cup icing sugar to make my buttercream, which I flavored with a couple of drops of mint extract and some green food coloring.

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Traditional Soda Farls

It’s been a while since I’ve had a savory recipe on the blog, so I thought it was about time to venture back into the ‘& more’ section of traybakes & more. It’s also been an even longer while since I made these Traditional Soda Farls (which my autocorrect keeps trying to change to farms!) but once I had made them, I was left wondering why I don’t make these more often. Wheaten bread is my usual go-to bake when I need bread in a hurry – and I’ll aim to have my recipe for that on the blog soon – then I made Soda Farls for the first time in ages and realized they are even easier and quicker to make.

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Ginger Slice Traybake

Ginger has been a popular flavor running through my bakes since I started the blog. And as it’s always proved a winner with Little Miss Traybakes, when I saw this Ginger Slice Traybake recipe, I had to give it a go. For other gingery bakes try Date and Ginger CrunchiesGinger Shortcake or even Ginger Cake. See, I told you ginger is popular in traybakes (and cake, and cookies…!)

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No-Bake Honey Crunch Traybake

Another new traybake for me this week. I can’t remember which retro recipe book this No-Bake Honey Crunch Traybake came from as I just made a copy the last time I was back at Mummy Traybakes’ house, but it intrigued me enough to make a note of it and I recently decided to try it out.

And it was a success all round! I offered some to my book club (my other official taste testers) and it proved to be a hit companion to our latest book discussion, as well as getting a thumbs up from Little Miss Traybakes.

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No-Bake Polish Cake

It’s another no-bake chocolatey biscuit traybake this week – No-Bake Polish Cake. Nope, I have no idea why this is called Polish Cake either. Perhaps it’s because you can ‘polish’ off a whole tray in one sitting? Bad puns aside, it’s another straightforward recipe. (One of these days, I’m going to have to make something more complicated! But I guess that’s the joy of traybakes, they are generally easy to make.)

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French Chew

Nope, I have no idea where the name French Chew comes from either! This was a new traybake to me. I don’t remember ever eating French Chew. I don’t remember ever baking French Chew. But the recipe looked interesting, so I thought I’d give it a go. Now, having no real point of reference to compare it to (and my internet searching proved fruitless), I therefore have to assume that this is an accurate representation of French Chew.

So, French Chew is a soft sponge base, topped with a thin layer of coconut meringue. That’s it. Pretty simple and straightforward. Also pretty tasty.

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