March, Madeleine Recipe and Making Merry!

Hello, March!

Birdiferous 2020 calendar by Kate McNenly

Ours has come "in like a lamb," for a change. It has been sunny, Michigan-March warm (40s) and the sky an impossible blue, one I couldn't match with my watercolors in a million years.

Goodbye to February and Mardi Gras. (Lizzie doesn't mind leaving Mardi Gras behind.)

Hello, blue jay at the woodpile.

Hello, tender shoots. We can only hope they'll last long enough to become flowering daffodils.

Last week Rick took his bike trainer down to a local brewery with others from his bike club for a fundraiser.

They were collectively pedaling 2,500 miles over several hours. I went down to say hello and was duly impressed.

His feet were whirling so fast I couldn't get a good photo!

Several of you have asked me to show my new stove! Here it is! (With a new towel, too.) I'll show you the rest of it when Rick finishes the wall and I can move the things that belong her back in. It's getting old working around them.

But the stove works like a dream. The other day I made madeleines. I love this recipe -- it's easy (if you have the madeleine pans) and delicious. (I used to only have one madeleine pan and I lost it. I looked for ages and finally bought another. I found the original in the couch cushions. Don't ask -- I have no idea. But it sure is nice to have two!) The way the batter spreads, I'm not sure I'd try it without the pans but they might work if you experimented with other pans. I might try it with my shortbread molds.

If I knew where the recipe came from, I'd link. Truth is, I've tried to many and mixed up the best of several that it probably is a mishmash anyway. I just know it works!

Melt: 1/2 c. butter and let it cool a bit

Mix butter with: 2/3 c. sugar till light and frothy

Add: 1 t. vanilla  /  zest of one lemon or one orange

Add: 3 eggs, one at a time and beat well and not too fast so they don't curdle.

Beat all of this at high for about four or five minutes. It will turn from thin to a thick batter that doesn't drip from the spoon. By hand fold in 1 c. of flour with 1/2 t. of baking soda (sifted together) till fully blended. It helps to do this with three "batches" or mix-ins of the flour/soda mixture.

Cover and refrigerate for at least two hours. (I left mine longer because I was busy; it's fine.)
At the same time, butter WELL and flour your madeleine pans and put them in the fridge. (At least one hour)

When it's time to cook, heat oven to 375 and put in the madeleine pans. I used a small cookie scoop, which was just perfect for the size and easier than winging it with a teaspoon. A melon baller is about the right size if you don't have a cookie scoop. It will "flatten out" when baked. Bake for 10 minutes (up to 15 -- I think I did about 11 or 12.)

When cool you can dust with powdered sugar, half-dip them in chocolate (both pictured) or drizzle a glaze with the lemon juice and powdered sugar. They're extra wonderful when served warm! This recipe, using that scoop made 32 madeleines.

Enjoy!