Apple Matafan


This one had me at “Apple”…I am an apple girl.

I had no idea what a Matafan was but I was willing to try it :).  Many of my fellow bakers had already baked this one so I knew we would be in for a treat.  A Matafan is described to be a cross between a crepe and a griddle cake…basically a pancake.  It was different though.  I was expecting it to have the consistency of a pancake and we thought it was denser, more like a sponge cake.  Regardless of what it is, one thing is for certain, we all loved it and thought it was delicious.  On the plus side, very easy to make.  I would think it would be perfect for a brunch or family breakfast.  Not too much work and not too much bake time.  We actually had it for dinner the night I baked it along with some bacon.  Not sure if it was the Matafan or the addition of the bacon, but my husband thought breakfast for dinner was great that night! 🙂

We did take the advice offered from those who baked this recipe first, that it is best with the maple syrup that was listed as optional.  I tried a bite first without and it was good but somewhat bland.  Once I added just a little syrup it really took this to a new level.  This one is a keeper!

Viennese Sablés


Viennese Sablés we are told are known as a “Belgian Butter Cookie”, “German Butter Cookie”, and also “French Butter Cookie” but that every American Dorie has made these cookies for have said, “These taste exactly like those Danish butter cookies, the ones that come in the blue tin.”  She was so right…they tasted exactly like them!

These are traditionally piped into a W but can be any shape or form.  I chose to use the star tip as recommended and went with a circle.  There is the option to dust with confectioner sugar after they cool,  but when I told my husband I would be making these he requested I top them with coarse sugar…he said those are the best ones in the blue tin. Haha 🙂

Everyone loved these!