Mary Lechasseur says that her Grandmother Mary "Mae" Jones from Knowlton's Landing Québec made these as did Aunt Daisy. And that she's named after her Grandmother Jones.
Not too sweet. Not fussy to make. Just yummy goodness! Simple and rustic Apple Olive Oil Cake with chunks of apple, raisins and the perfect combination of spices. The kind of no-fuss olive oil cake you'll love.
"Forget classic cinnamon rolls—these Cardamom Pistachio Rolls are spiced with cardamom and studded with salty pistachios, making them a breakfast treat that’s well worth the effort."
Adapted from The Perfect Scoop Be sure to read the recipe completely through before starting so you know all the steps. And keep an eye on the toffee while it’s cooking. The temperature will climb fairly rapidly as it gets close to reaching the right temperature.
Adapted from The Pastry Queen: Royally Good Recipes from Texas Hill Country's Rather Sweet Bakery & Cafe by Rebecca Rather with Alison Oresman Being a pastry chef, Rebecca gives the cobbler a chef's touch and browns the butter to ramp up the flavor, rather than just using melted butter. If you don't want to brown the butter, you can use melted butter. I toggled a few of the ingredients in the original recipe, adding a little cinnamon to the peaches and some lemon zest to the batter.