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Archive for the ‘Cookies’ Category

Ella wanted to do a cooking show for you, so here is a tutorial for making chocolate frogs.  A very good choice during this endless hot and humid weather.

Here’s your ingredients:

2 c white sugar                                               1/2 c cocoa

1/2 c milk (we used almond)                      1/2 c butter

1 t vanilla                                                         3/4 c peanut butter (we only have chunky)

3 1/2 c quick oats

In a large pot (ignore my dirty stove, I’ve been canning) combine the sugar, cocoa, milk, and butter.

Slowly bring to a boil making sure the butter is all melted and the sugar dissolved.

Boil for 2 minutes.

Turn off the heat.  Add peanut butter and vanilla.  Stir till it melts.  Add in the oats and mix well.

Scoop the cookies onto cookie sheet liners or wax paper.  Let them sit until cool (or at least firm).  This makes about 3 dozen depending on the size you make the cookies.

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My blog friend Elizabeth is an Orthodox Christian.  She keeps the fasts decreed by the Church and therefore has a large number of recipes that just happen to be egg and dairy free.  When I saw the Chocolate Brownie Cookies I knew which one we had to try first.

BROWNIE COOKIES -makes 9 dozen

1 1/2 c vegan margarine                                          3 c white sugar

4 1/2 t vanilla                                                             4 1/2 c flour

1 1/2 c cocoa                                                               1/2 t salt

3/4 t baking powder and soda                                enough water to make a fairly thick dough

Cream margarine and sugar, add vanilla.  In another bowl, combine all dry ingredients.  Add to the creamed ingredients and add enough water to make a fairly thick dough (around 1/2 c).  Make 1 inch balls (I have a scoop) and flatten with a glass dipped in sugar.  Bake 350F for 8-10 minutes.

Thank you so much Elizabeth.  Ella’s been doing so well with her new diet, but was going to revolt soon if she didn’t get some cookies/chocolate.

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A soul, a soul, a soul cake

Please good Missus a soul cake.

An apple, a pear, a plum, a cherry, Any good thing to make us all merry.

One for Peter, One for Paul, One for Him who made us all.

To hear Peter, Paul and Mary doing a lovely version, click here.

Today is All Soul’s day, the day we remember the dearly departed.  Traditionally this is where Trick or Treating comes from.  This year I thought I would try making Soul cakes.  This is an adaptation of an old recipe from the 1800’s.  It’s very simple ingredients lead me to think it’s a much older recipe.  It’s almost like a spiced shortbread/sugar cookie.  Traditionally they should be round with a cross cut into them, but I made them heart shaped since we are remembering our loved ones.

Soul Cakes -makes about 3 doz. 2 inch cookies

1 2/3 c flour                 1/2 t cinnamon

1/2 t allspice                 pinch of nutmeg

2/3 c white sugar        3/4 c butter

1 egg                                 1 1/2 t vinegar

Mix together dry ingredients.  Cut in butter.   Beat egg together with vinegar and combine with dry ingredients.  Dump out onto table and knead into a soft dough.  Roll out 1/3 inch thick.  Cut out cookies and place on lined cookie sheet.

Bake 350F for 15 minutes.

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Busy Busy

I’ll admit, this is a picture from last year, but it’s not much different this year.  I’m busy baking/cooking and preparing.  And Ella’s having a ball in the snow.  I’ll post more on Monday.

Have a great weekend!

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Here’s another cookie for the Virtual Cookie Exchange.  I’ve been so bad at keeping up with the cookie posts.

Hedgehog Cookies
makes 16 -I would suggest at least doubling the recipe

1/3c butter                       1/4 c icing sugar
1/2 t vanilla                       2/3 c flour
2/3 c ground pecans or walnuts
1/8 t salt                          1/2 c chocolate chips
1/4 c chocolate sprinkles

Cream butter and sugar. Add vanilla.  Mix in flour, nuts and salt.  Roll 1T of dough into a ball and make indentations for face.  Place on lined cookie sheet.

Bake 325F  for 12-15 minutes.  Let cool a couple of minutes then remove to rack and cool completely.

Once cool, carefully melt chocolate chips.  Keep bowl over pot of hot water.  Dip or spread chocolate on backs of cookies, keeping face free.  Then dip quickly in chocolate sprinkles.  Make eyes and nose with a tooth pick in the chocolate.  Let dry.

Ella had such fun making these last year.  I’ve been requested to make more this year.  They are very easy, even for fairly little fingers.

March 2011 -I’ve entered these cookies in the Culinary Smackdown Battle.  Head over there and check out all the other yummy entries.

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I’m participating in a Virtual Cookie Exchange with the lovely lady over at Our Plain and Simple Life.  I’m not sure how often I will post since I’m busy actually baking the recipes I’m sharing, but here goes the first one.

This sugar cookie recipe is the best.  I’ve already got a batch of dough in the freezer waiting to be rolled out.  Once baked and well wrapped these keep well for a very long time (in a cool place).  They freeze well too.

Sugar Cookies -makes 15 dozen 2 inch cookies

1 lb butter                  2 eggs

pinch of salt              2T vanilla

2 c white sugar       5 c flour

Cream butter and sugar then beat in eggs and vanilla.  Add salt and flour and mix well.  Chill for at least an hour (I usually do overnight).  Roll out 1/4 inch and cut and put on lined cookie sheets.  For easy decoration, mix egg yolks with food colouring and paint the cookies.  Ella’s going to have great fun doing that this year.

Bake 350F for 10-12 minutes

 

This next recipe is for shortbread cookies.  These make the best shortbread I’ve ever had (if I do say so myself).  It’s another of my Great Grandma Heard’s recipes.  Follow the instructions, it does make a difference.  These cookies are better made a bit ahead of time.  They also keep well -if I hide them well!

Shortbread Cookies -makes 100 cookies

1 c butter, well-creamed but not oily                       1/2 c cornstarch

1/2 c icing sugar         2 c flour

1/2 t salt

Sift the dry ingredients 4 times.  Mix with the creamed butter.  Knead until it cracks.  Roll 1/3 inch thick.

Bake 325F for 20 min.

 

Have you heard the George Strait song “Christmas Cookies”?  It always makes me smile because it’s Colin’s theme song.  Cookies must get packed away shortly after cooling or there would be none for the cookie boxes.

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I love Julia Child. I received her Mastering the Art of French Cooking from my sweetie (I think he had ulterior motives). My favourite French Onion Soup is based on Julia’s, but I leave out the booze (of course) and use homemade chicken stock. Last week I made the Casserole-Roasted Pork. It was delicious!!! I’ll share the recipe with you here because it is more a method than an actual recipe. Julia suggests marinating the pork first but I didn’t get it thawed in time.

Casserole-roasted Pork

3lb boneless shoulder roast

1 onion, sliced

1 carrot, sliced

2 garlic

1 T parsley

1 bay leaf

¼ t thyme

½ c stock

Dry roast and brown on all sides. Put 2T of fat in casserole and cover and cook vegetables and herbs for 10 minutes. Put meat in casserole (fat side up). Season with s&p if not marinated. Cover and bake in 325F oven for about 2 hours, or until meat thermometer reads 170F. Baste meat a couple of times. Makes delicious gravy.

This would be really yummy with roasted potatoes.

Roast Chicken and Dressing

chicken any size -don’t forget to remove inside bits

soft butter

s&p

Rinse bird and dry well. Place on roasting pan, stuff, tie legs closed and rub with soft butter. Sprinkle with salt & pepper. Roast at 325F for about 30 min/pound or until 175F.

Dressing -4-5 lb bird, double as needed

¼ c butter 3 T parsley

½ t sage 2 eggs

½ c milk (use some chicken stock if not cooking in the chicken)

1 onion, chopped fine

2 celery, chopped fine

½ loaf bread, cubed

salt & pepper

Colin is always happy when I have enough leftover chicken to make chicken a la king. I’ll give you the from scratch version, but I often use leftover chicken instead.

Chicken A La King

3-4 lbs chicken (I use boneless)

1 onion 2 whole cloves

1 ½ t salt

Cover with boiling water and simmer until tender. Dice chicken (needs 3 cups) and strain broth.

In a large saucepan (I use non-stick), melt butter and cook relish until tender. Add 5 T corn starch and cook a little bit. Add 1 ½ c stock and cook until nice and thick. Add ¾ c milk or cream, 1 egg and the diced chicken.

Cookie making happens on a fairly regular basis in our house. Most of my recipes make at least 5 dozen. Any less and there is no real point, they get eaten too quickly. Here’s Colin’s favourite chocolate chip recipe. This is one of my favourites too, it makes 11 dozen so they last for a while.

Chocolate Chip Cookies

4 c brown sugar 4 eggs

4 T hot water 2 c butter

1 ½ t vanilla 6 ½ c flour

3 t bk soda ½ t salt

3 c chocolate chips (sometimes I add Skor bits too)

Drop onto lined cookie sheets and bake 375F for 10 minutes. Do not over bake.

We didn’t get a chance to make Poor Knights this week. We were pickling beets and didn’t have stove top room. I’ll share the recipe anyway, it’s yummy.

Poor Knights or Arme Ritter

3 eggs, separated 2 c milk

2 T water breadcrumbs

8-10 slices of bread

butter for frying cinnamon and sugar to top

Lightly beat egg whites with water. Beat the yolks and milk together. Dip bread into custard. Then carefully dip into egg whites. Coat with breadcrumbs on both sides. Fry slowly in butter. Sprinkle with cinnamon and sugar.

A nice variation on French Toast.

I’m sharing these recipes over at Full Plate Thursday, go see what else is on the Plate.

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