Christmas may be coming early this year, what with all the baking pouring out of certain people's kitchen. One of the crowning successes is a new sugar cookie recipe that may just beat every one we've tried before. I suppose the Kitchen Aid mixer people do know something about making tasty things using their products (just like those back-of-the-chocolate-chip-package chocolate chip cookie recipes!)
Now we (and you?) will never have to hunt again for yet another trial sugar cookie recipe!
Sugar Cookies
from KitchenAid Recipes
1/2 c butter or margarine, softened
3/4 c sugar
1 egg
1 tsp vanilla
2 c sll-purpose flour
1/2 tsp baking soda
1/4 tsp salt
Place butter and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix 30 seconds. Stop and scrape bowl. Add egg and vanilla . Turn to Speed 6 and beat about 1 minute.
Combine flour, soda and salt. Add to mixer bowl. Turn to STIR Speed and beat about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 45 seconds. Shape dough in to a flat ball. Wrap in plastic wrap. Chill in refrigerator 2 to 3 hours.
Divide dough into thirds. Roll each portion 1/8 inch thick on lightly floured waxed paper. Cut with cookie cutters and place on lightly greased baking sheets. Bake at 375 degrees F for 7 to 10 minutes, or until edges are light brown. Remove from baking sheets immediately and cool on wire racks.
Yield: 48 servings (1 cookie per serving)
Friday, December 3, 2010
Thursday, December 2, 2010
Thanksgiving
This year we were lucky to have two Thanksgivings (again - I think we are making this a tradition and I'm not complaining), and at each of them Grandma's yams featured prominently in my preparations. What I didn't realize is that I've never posted them, even though I serve them at every opportunity. So, to remedy that, here is the recipe, modified slightly:
Sweet Potato Casserole
Mix 1 lb. cooked mashed sweet potatoes (I use any orange, sweet, potato-like tuber) with 1/4 c. sugar, 1 egg, 2 tbsp. butter, 1 tsp. vanilla and 1/4 tsp. each salt, cinnamon and nutmeg. Place in casserole.
Mix together 2 tbsp. melted butter, 1/4 cup brown sugar and 2 tbsp. flour. Sprinkle over top of casserole.
Top with pecans in a beautiful pattern created by husband.
Bake, uncovered, at 350 for 20 mins.
Note: I am heavy-handed with the spices (sometimes including cloves) and a bit light on the sugar, but for the topping. Also, Grandma says "can double"; I usually triple, and the picture below is of a quadruple recipe, which fed many for days.
Grandma's yams are always good, but they were totally outdone by the vast quantities of delicious food we were served at our American Thanksgiving this year. Here's a picture of four of the 10? 15? dishes we were served (plus three kinds of pies with cream and ice cream for dessert):
The two stuffings above (mushroom in the back; apple in the front) were so amazing - P loved the first and I the second, and for the first time in our lives there was actually enough stuffing! - that I asked for the recipes, and here they are, courtesy of M and her souschef K, who truly prepared a feast and are deserving of much thanks.
Rustic Porcini Onion Stuffing (Vegetarian)
Gourmet | November 2005
Yield: Makes 8 to 10 servings
Active Time: 1 hr Total Time: 1 3/4 hr
1 1/2 (1-lb) Pullman or round loaves, torn into 1-inch pieces (20 cups)
1 stick (1/2 cup) unsalted butter plus additional for greasing dish
4 1/2 cups boiling-hot water
2 oz dried porcini mushrooms (sometimes called cèpes; 54 g) (I added fresh shitaki mushrooms as well as the dried porcini.)
10 oz fresh white mushrooms, cut into 1/2-inch wedges (3 cups)
1 large onion, halved lengthwise, then sliced crosswise 1/2 inch thick
4 large shallots, quartered
2 celery ribs, sliced
1/4 inch thick
2 medium carrots, halved lengthwise, then sliced crosswise 1/4 inch thick
3 garlic cloves, minced
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
2 tablespoons chopped fresh flat-leaf parsley
2 1/4 teaspoons salt
1/2 teaspoon black pepper
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Spread bread in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl.
Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
Pour boiling-hot water over porcini and soak 20 minutes, then drain in a fine-mesh sieve set over a bowl, squeezing porcini and reserving soaking liquid. Rinse porcini under cold water to remove any grit, then squeeze out excess water and coarsely chop.
While porcini soak, heat butter (1 stick) in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook white mushrooms, onion, and shallots, stirring occasionally, until golden, 15 to 20 minutes. Add celery, carrots, garlic, and porcini and cook, stirring, 5 minutes. Stir in thyme, sage, parsley, salt, and pepper, then add vegetables to bread, tossing to combine.
Add 1 cup reserved porcini-soaking liquid to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add remaining soaking liquid and salt and pepper to taste and pour over bread mixture, tossing to coat evenly.
Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down), then bake in upper third of oven until heated through, about 20 minutes. Remove foil and bake stuffing until top is browned, 10 to 15 minutes more.
Cooks' notes:
•Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered.
•Stuffing can be baked 6 hours ahead and kept, uncovered, at room temperature. Reheat, uncovered, in a 350°F oven until hot, about 30 minutes (test center with a wooden pick for warmth).
Apple, Sausage, and Parsnip Stuffing with Fresh Sage
Bon Appétit | November 2005
Yield: Makes 12 servings
1 1/2-pound loaf sliced sourdough bread with crust, cubed
1 1/2 pounds sweet Italian sausages, casings removed (I really like Gianelli sausage if you can find it)
1 1/2 pounds hot Italian sausages, casings removed
6 cups chopped onions
2 cups chopped celery 3/4 cup (1 1/2 sticks) butter, divided
3 pounds Pippin or Granny Smith apples, peeled, cored, cubed (I used Fortune apples - they do need to be sour)
2 pounds parsnips, peeled, cubed (I used a little less than 1 pound; I’m cautious with parsnips.)
3/4 cup packed fresh sage leaves
1/2 cup low-salt chicken broth
Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.
Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.
Sweet Potato Casserole
Mix 1 lb. cooked mashed sweet potatoes (I use any orange, sweet, potato-like tuber) with 1/4 c. sugar, 1 egg, 2 tbsp. butter, 1 tsp. vanilla and 1/4 tsp. each salt, cinnamon and nutmeg. Place in casserole.
Mix together 2 tbsp. melted butter, 1/4 cup brown sugar and 2 tbsp. flour. Sprinkle over top of casserole.
Top with pecans in a beautiful pattern created by husband.
Bake, uncovered, at 350 for 20 mins.
Note: I am heavy-handed with the spices (sometimes including cloves) and a bit light on the sugar, but for the topping. Also, Grandma says "can double"; I usually triple, and the picture below is of a quadruple recipe, which fed many for days.
Grandma's yams are always good, but they were totally outdone by the vast quantities of delicious food we were served at our American Thanksgiving this year. Here's a picture of four of the 10? 15? dishes we were served (plus three kinds of pies with cream and ice cream for dessert):
The two stuffings above (mushroom in the back; apple in the front) were so amazing - P loved the first and I the second, and for the first time in our lives there was actually enough stuffing! - that I asked for the recipes, and here they are, courtesy of M and her souschef K, who truly prepared a feast and are deserving of much thanks.
Rustic Porcini Onion Stuffing (Vegetarian)
Gourmet | November 2005
Yield: Makes 8 to 10 servings
Active Time: 1 hr Total Time: 1 3/4 hr
1 1/2 (1-lb) Pullman or round loaves, torn into 1-inch pieces (20 cups)
1 stick (1/2 cup) unsalted butter plus additional for greasing dish
4 1/2 cups boiling-hot water
2 oz dried porcini mushrooms (sometimes called cèpes; 54 g) (I added fresh shitaki mushrooms as well as the dried porcini.)
10 oz fresh white mushrooms, cut into 1/2-inch wedges (3 cups)
1 large onion, halved lengthwise, then sliced crosswise 1/2 inch thick
4 large shallots, quartered
2 celery ribs, sliced
1/4 inch thick
2 medium carrots, halved lengthwise, then sliced crosswise 1/4 inch thick
3 garlic cloves, minced
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
2 tablespoons chopped fresh flat-leaf parsley
2 1/4 teaspoons salt
1/2 teaspoon black pepper
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Spread bread in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl.
Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
Pour boiling-hot water over porcini and soak 20 minutes, then drain in a fine-mesh sieve set over a bowl, squeezing porcini and reserving soaking liquid. Rinse porcini under cold water to remove any grit, then squeeze out excess water and coarsely chop.
While porcini soak, heat butter (1 stick) in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook white mushrooms, onion, and shallots, stirring occasionally, until golden, 15 to 20 minutes. Add celery, carrots, garlic, and porcini and cook, stirring, 5 minutes. Stir in thyme, sage, parsley, salt, and pepper, then add vegetables to bread, tossing to combine.
Add 1 cup reserved porcini-soaking liquid to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add remaining soaking liquid and salt and pepper to taste and pour over bread mixture, tossing to coat evenly.
Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down), then bake in upper third of oven until heated through, about 20 minutes. Remove foil and bake stuffing until top is browned, 10 to 15 minutes more.
Cooks' notes:
•Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered.
•Stuffing can be baked 6 hours ahead and kept, uncovered, at room temperature. Reheat, uncovered, in a 350°F oven until hot, about 30 minutes (test center with a wooden pick for warmth).
Apple, Sausage, and Parsnip Stuffing with Fresh Sage
Bon Appétit | November 2005
Yield: Makes 12 servings
1 1/2-pound loaf sliced sourdough bread with crust, cubed
1 1/2 pounds sweet Italian sausages, casings removed (I really like Gianelli sausage if you can find it)
1 1/2 pounds hot Italian sausages, casings removed
6 cups chopped onions
2 cups chopped celery 3/4 cup (1 1/2 sticks) butter, divided
3 pounds Pippin or Granny Smith apples, peeled, cored, cubed (I used Fortune apples - they do need to be sour)
2 pounds parsnips, peeled, cubed (I used a little less than 1 pound; I’m cautious with parsnips.)
3/4 cup packed fresh sage leaves
1/2 cup low-salt chicken broth
Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.
Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.
Tuesday, November 23, 2010
Puffed Wheat Squares
It had been too long, so we made these this week - just in time for Thanksgiving and the pre-Christmas lack of baked goods (ha ha).
I owe this recipe to The Casual Baker, who notes (rightly, in my experience) that these squares are a rural prairie food known only to us Canadians. Good for us, but let's share. I might say the same of poutine, tourtière, butter tarts and Nanaimo bars. . .
Puffed Wheat Squares
1/3 cup butter
1/3 cup corn syrup
1/2 cup brown sugar
3 tablespoons cocoa
1/4 teaspoon salt
1/2 teaspoon vanilla
6 cups puffed wheat
Measure out puffed wheat in a heatproof bowl. Lightly grease a 9-inch square baking pan. Set both aside.
Combine butter, corn syrup, brown sugar, cocoa and salt in a small saucepan. Bring to a boil over medium heat. Stir constantly with a wooden spoon for 2 minutes before removing from heat. Add vanilla and stir briefly to combine.
Pour the hot mixture over the puffed wheat and quickly stir to coat evenly. Pour the coated cereal into the greased baking pan and use a damp spoon or hands to press the mixture evenly into the pan.
Cool and slice.
I owe this recipe to The Casual Baker, who notes (rightly, in my experience) that these squares are a rural prairie food known only to us Canadians. Good for us, but let's share. I might say the same of poutine, tourtière, butter tarts and Nanaimo bars. . .
Puffed Wheat Squares
1/3 cup butter
1/3 cup corn syrup
1/2 cup brown sugar
3 tablespoons cocoa
1/4 teaspoon salt
1/2 teaspoon vanilla
6 cups puffed wheat
Measure out puffed wheat in a heatproof bowl. Lightly grease a 9-inch square baking pan. Set both aside.
Combine butter, corn syrup, brown sugar, cocoa and salt in a small saucepan. Bring to a boil over medium heat. Stir constantly with a wooden spoon for 2 minutes before removing from heat. Add vanilla and stir briefly to combine.
Pour the hot mixture over the puffed wheat and quickly stir to coat evenly. Pour the coated cereal into the greased baking pan and use a damp spoon or hands to press the mixture evenly into the pan.
Cool and slice.
Candied Orange Peel
J.G. gave Baby D a very special Christmas gift last year: homemade pan forte. I'll post the complete recipe, but for now just wanted to note that I suspect one of the reasons his pan forte was so delicious was because of the homemade candied orange peel (totally unrelated to those little plastic bins full of little plastic-y tasting orange coloured bits) he used to make it.
In the hopes of replicating his gift (this year and for all years to come!) we are making our own candied orange peel. The recipe is simple, but man, this stuff is GOOD!
So, from Bon Appetit (12/08):
It takes a day or two for the peel to dry, so plan ahead
In the hopes of replicating his gift (this year and for all years to come!) we are making our own candied orange peel. The recipe is simple, but man, this stuff is GOOD!
So, from Bon Appetit (12/08):
It takes a day or two for the peel to dry, so plan ahead
YUM!!!
Monday, November 22, 2010
Rabbit
Several months ago, fresh rabbit meat arrived in town. I am ashamed to admit that we've only made rabbit stew once, but it was delicious, and even the small one loved it.
I don't have an exact recipe, but basically we browned a few slices of bacon in a pan and removed them. Then we jointed our rabbit into 8 pieces, dredged it in flour, salt and pepper, and then browned it in bacon fat. We removed it from the pan and added a large onion, diced, and six cloves of garlic (whole). We sprinkled them with some flour, added a few tbsp. of doppio concentrato, some generous glops of wine, put the rabbit and diced bacon back in, sprinkled the whole thing with some thyme and then sat it on a low-heat burner for a long, long time.
The meat fell off the bone; we almost fell off our chairs with fullness.
Very much worth trying again.
Sunday, June 13, 2010
From the Grandmothers
We've been eating (and making) a few things that came from Gran and Baba this week. Here are the favourites, well worth repeating.
Zucchini Tart
Saute a sliced onion in two tablespoons of butter. Add 2 lbs sliced
zucchini (or l lb zucchini and 1 lb asparagus) and cook slowly in a covered
pot for 20 minutes. Add salt and pepper and paprika. Scald ¾ cup milk, cool
slightly and add 3 eggs. (or if pie shell is big enough, use 1 cup milk and
4 eggs.) Add to zucchini.
Pierce pie shell, pour in filling, sprinkle on sliced black olives and
freshly shaved parmesan cheese, and bake 375 for 25 minutes.
Can also make with onion, 4 or 5 minced garlic cloves, and about 4 cups
washed, drained, and chopped spinach that has been cooked until it is
wilted.
Makes a fantastic lunch for four.
Orzo
Melt 3 tbsp butter in pot and add 1 ½ cups orzo and brown (about 2 minutes).
Add 3 cups broth and boil. Simmer until orzo is tender, about 20 minutes.
Add ½ cup grated parmesan and 1 ½ tsp. dried basil. Season with salt and
pepper.
This is an old favourite of ours that Gran has been making. It is from the Best of the Best of Bridge; it makes a great baby food too!
Spanokopita
Chop 3 c spinach and mix with ½ lb feta cheese, ½ lb cottage cheese,
2 tbsp parsley, 2 tbsp minced onion, ¼ tsp salt, ½ tsp white pepper, and 2
beaten eggs.
Butter pan and place 8-10 phyllo pastry sheets in pan, brushing each with
melted butter. Spread spinach mixture over them and cover with 8-10 more
phyllo sheets. Score top and bake for 1 hour, or until golden brown, at 350.
Although she hasn't made it for us here yet, this is something of Gran's that we've enjoyed as a meal and a snack, at home and on the boat. Yum.
Caesar Salad
1 clove garlic, 6 tsp olive oil, 1 1/2 tsp salt, 1/4 tsp mustart, 3 tbsp tarragon vinegar, black pepper & Worcestershire sauce. 2 heads romaine, juice of 1 lemon, parmesan cheese to taste.
A longtime favourite.
Stephanie's Apple Torte
A new discovery: simple and delicious.
Bake at 400 for 1 hour. For crust: 1 c flour, salt, 2 tbsp sugar, 1/2 c butter, 1 tbsp vinegar. Mix and press into greased springform pan. For filling: 4 apples, 1 c sugar, 4 tbsp flour, 1/2 tsp cinnamon.
Finally, a little something sweet from Baba. This cake is GOOD!
Mixed Berry Coffee Cake
Preheat oven to 375.
Topping: Place 1/4 c butter, 1/2 c sugar, 1/3 c flour and 1/2 tsp cinnamon in a bowl and work until well blended. Set aside.
Beat 1/4 c vegetable oil (I used margarine), 3/4 c sugar, and 1 large egg until well-combined. Beat in 3/4 c buttermilk. Add mixture of 2 c flour, 1 tbsp baking powder and 3/4 tsp salt to wet mixture, and mix until just combined. Gently fold in berries (2/3 c thinly sliced strawberries, 2/3 c raspberries, 2/3 c blueberries; we used all frozen blueberries). Spoon batter into lightly greased 8-inch baking dish. Sprinkle on topping. Bake 45 minutes or until toothpick comes out clean.
This was a real hit at this morning's brunch, and would make for a tasty dessert too.
Zucchini Tart
Saute a sliced onion in two tablespoons of butter. Add 2 lbs sliced
zucchini (or l lb zucchini and 1 lb asparagus) and cook slowly in a covered
pot for 20 minutes. Add salt and pepper and paprika. Scald ¾ cup milk, cool
slightly and add 3 eggs. (or if pie shell is big enough, use 1 cup milk and
4 eggs.) Add to zucchini.
Pierce pie shell, pour in filling, sprinkle on sliced black olives and
freshly shaved parmesan cheese, and bake 375 for 25 minutes.
Can also make with onion, 4 or 5 minced garlic cloves, and about 4 cups
washed, drained, and chopped spinach that has been cooked until it is
wilted.
Makes a fantastic lunch for four.
Orzo
Melt 3 tbsp butter in pot and add 1 ½ cups orzo and brown (about 2 minutes).
Add 3 cups broth and boil. Simmer until orzo is tender, about 20 minutes.
Add ½ cup grated parmesan and 1 ½ tsp. dried basil. Season with salt and
pepper.
This is an old favourite of ours that Gran has been making. It is from the Best of the Best of Bridge; it makes a great baby food too!
Spanokopita
Chop 3 c spinach and mix with ½ lb feta cheese, ½ lb cottage cheese,
2 tbsp parsley, 2 tbsp minced onion, ¼ tsp salt, ½ tsp white pepper, and 2
beaten eggs.
Butter pan and place 8-10 phyllo pastry sheets in pan, brushing each with
melted butter. Spread spinach mixture over them and cover with 8-10 more
phyllo sheets. Score top and bake for 1 hour, or until golden brown, at 350.
Although she hasn't made it for us here yet, this is something of Gran's that we've enjoyed as a meal and a snack, at home and on the boat. Yum.
Caesar Salad
1 clove garlic, 6 tsp olive oil, 1 1/2 tsp salt, 1/4 tsp mustart, 3 tbsp tarragon vinegar, black pepper & Worcestershire sauce. 2 heads romaine, juice of 1 lemon, parmesan cheese to taste.
A longtime favourite.
Stephanie's Apple Torte
A new discovery: simple and delicious.
Bake at 400 for 1 hour. For crust: 1 c flour, salt, 2 tbsp sugar, 1/2 c butter, 1 tbsp vinegar. Mix and press into greased springform pan. For filling: 4 apples, 1 c sugar, 4 tbsp flour, 1/2 tsp cinnamon.
Finally, a little something sweet from Baba. This cake is GOOD!
Mixed Berry Coffee Cake
Preheat oven to 375.
Topping: Place 1/4 c butter, 1/2 c sugar, 1/3 c flour and 1/2 tsp cinnamon in a bowl and work until well blended. Set aside.
Beat 1/4 c vegetable oil (I used margarine), 3/4 c sugar, and 1 large egg until well-combined. Beat in 3/4 c buttermilk. Add mixture of 2 c flour, 1 tbsp baking powder and 3/4 tsp salt to wet mixture, and mix until just combined. Gently fold in berries (2/3 c thinly sliced strawberries, 2/3 c raspberries, 2/3 c blueberries; we used all frozen blueberries). Spoon batter into lightly greased 8-inch baking dish. Sprinkle on topping. Bake 45 minutes or until toothpick comes out clean.
This was a real hit at this morning's brunch, and would make for a tasty dessert too.
Sunday, May 30, 2010
Oatmeal Cookies
Gran has been making these on a weekly basis, and they keep disappearing in just a few days. This despite the fact that it is rhubarb season and we are going through pound upon pound of that too.
In any case, here are Canadian Living's classic oatmeal cookies (with raisins). We think they're fantastic.
In large bowl: beat 2/3 c. butter with 1 c. brown sugar until fluffy. Beat in 1 egg and 1 tbsp vanilla.
In smaller bowl: mix 1 1/2 c. large-flake rolled oats, 1 c. flour, 1/2 tsp each baking powder and soda, and 1/4 tsp salt.
Stir dry into wet ingredients along with 1 c. raisins until blended.
Drop, 2" apart, onto greased baking sheets and bake in 375 degree oven for 10 minutes.
This should yield 2-3 dozen cookies.
In any case, here are Canadian Living's classic oatmeal cookies (with raisins). We think they're fantastic.
In large bowl: beat 2/3 c. butter with 1 c. brown sugar until fluffy. Beat in 1 egg and 1 tbsp vanilla.
In smaller bowl: mix 1 1/2 c. large-flake rolled oats, 1 c. flour, 1/2 tsp each baking powder and soda, and 1/4 tsp salt.
Stir dry into wet ingredients along with 1 c. raisins until blended.
Drop, 2" apart, onto greased baking sheets and bake in 375 degree oven for 10 minutes.
This should yield 2-3 dozen cookies.
Monday, May 17, 2010
Tomato and Bread Soup
Long overdue, but here is an old staple of ours posted at last. Perfect in summer and in winter (if you can find good enough tomatoes), any time the ends of a loaf of bread need eating.
The recipe is adapted from James Beard's Cooking for Two, which we received as a wedding gift and have used much since.
Heat a good 1/4 cup of excellent olive oil in a pan and add one small onion and two cloves of garlic, all minced. Cook until translucent, then add 3-4 ripe tomatoes that smell like summer (otherwise don't bother) and a teaspoon of salt; cook about 20 mins. until the tomatoes are soft. Turn off the heat, stir in 3/4 cup of bread crumbs, and allow to sit for a few minutes. Top with freshly grated parmesan and basil leaves.
This is a meal in itself, but a glass of red wine certainly won't go amiss.
The recipe is adapted from James Beard's Cooking for Two, which we received as a wedding gift and have used much since.
Heat a good 1/4 cup of excellent olive oil in a pan and add one small onion and two cloves of garlic, all minced. Cook until translucent, then add 3-4 ripe tomatoes that smell like summer (otherwise don't bother) and a teaspoon of salt; cook about 20 mins. until the tomatoes are soft. Turn off the heat, stir in 3/4 cup of bread crumbs, and allow to sit for a few minutes. Top with freshly grated parmesan and basil leaves.
This is a meal in itself, but a glass of red wine certainly won't go amiss.
Saturday, May 15, 2010
Nanny's Raisin Loaf
Officially "Wanda's Fruit Loaf," this is a specialty Gran brought with her in May, and we've been enjoying it for tea every day, with a generous slather of butter. Imagine a cake with no shortening! This is simple and moist and a tasty snack for a certain tiny someone.
Combine 1 1/2 c flour, 1 c sugar, ½ tsp salt, 3 tsp baking powder, 1 c raisins.
Beat 1 egg in 1 c milk and stir into above mix.
Bake at 350 about 45 min.
Combine 1 1/2 c flour, 1 c sugar, ½ tsp salt, 3 tsp baking powder, 1 c raisins.
Beat 1 egg in 1 c milk and stir into above mix.
Bake at 350 about 45 min.
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