The following recipe for Snickerdoodles is a good example for using butter in cookies. Go ahead and try a test batch. I’ve found that lots of people don’t even know what a Snickerdoodle cookie is, and I’m always a little surprised when I hear that. A cinnamon-sprinkled sugar cookie, they are one of my favorites.
Snickerdoodles
makes 2 1/2 dozen / prep. time: 60-90 minutes / bake time: 12 - 14 minutes
1/2 c. butter (1 stick)
1/2 c. sugar
1/3 c. brown sugar - try dark brown sugar, I think it’s even better
1 egg
1/2 t. vanilla
1 1/2 c. flour
1/4 t. salt
1/2 t. baking soda
1/4 t. cream of tartar
Coating:
1/2 c. sugar
1-2 t. cinnamon
First, soften the butter and cream the sugars into it. Next add the egg and vanilla. In another bowl, combine the dry ingredients. Slowly add the dry ingredients into the butter mixture. When it’s all stirred in, cover with plastic wrap and refrigerate for 30 - 60 minutes. Now, find your kids and have them roll the dough into balls. Combine the sugar and cinnamon and roll those little “cookie balls” in it. When done, place on an ungreased cookie sheet. Bake at 350 degrees for 12-14 minutes. Important: They should look undercooked when you take them out of the oven. Soft cookies rule!
June 6th, 2011
Last time I posted, I wrote about my broken oven. Ironically, it broke on Thanksgiving. We were all thankful that the turkey was done! For several weeks following this oven failure, I waited on that mystical oven part that would restore my baking abilities. Of course, it never came. Eventually I called repairman #2, who told me the part is no longer available, aka - your oven cannot be fixed.
It spiraled downward even further from there. Short version: Bought a used oven on Craig’s List. Didn’t work. Made plans to return it. Broke the door. Unworking Craig’s list oven ended up on our curb. About this time we realized that one burner on our stove wasn’t working either.
After that, we redirected our attention. Lots of things were bothering us about our kitchen. The sink was stained and yucky. The garbage disposer had been fixed with JB Weld several months prior. My faucet was outdated. The cabinets were low-grade things made of press wood. The counters were tile and I never liked the uneven grout lines.
The result? After a gazillion trips to Lowe’s, we now have (almost) a new kitchen! New cabinets, drywall, extra electrical, and to top it off (literally and figuratively) granite counter tops! Pictures to come — there is still some work to do.
So, after exactly 135 days with no oven, what does one make? Here’s what we’ve done so far:
Nestle Toll House Chocolate Chip Cookies
Lemon Raspberry Pie
Lasagna
Toasted Philly Cheese steak Sandwiches
Sweet Potato Fries
Snickerdoodles (made by my son Sam)
and coming up…
Shake And Bake Pork Chops (hubby’s favorite)
Please note that this is just what has been cooked in the last 3 days! More to come… Chicken Pot Pie, Roasted Redskin Potatoes, Cherry Pie, and Crumb-topped Apple Pie, Mint Chocolate Chip cookies.
The only of the above items which is a new creation was the Lemon-Raspberry Pie. The filling is a little complicated, with lots of steps, but not hard to do at all, so stick with me…
Pastry for a double crust 10-inch pie
Filling:
1 1/3 c. sugar
3 T. quick tapioca
dash of salt
1/4 c. butter
3 eggs
one lemon
2/3 c. frozen raspberries
1/3 c. water
Roll out the bottom crust, then prepare filling as follows:
Combine the sugar, tapioca, and salt - Set this aside. Next, separate one of the eggs into two bowls. (Yolk in one bowl, white in the other obviously) Now set the white aside (this will be used for the top crust) and crack both of the other eggs into the bowl with the lonely yolk and beat them all together. Sorry, eggs, for the unjust treatment. Next, melt the butter and add it to these eggs.
Now, turn your attention to the lemon. Zest it, scraping just the brightest yellow off of the peel. Add the lemon zest to your egg yolk mixture. Then, cut all the peel and white pith off of the lemon. Slice it very thinly, remove the seeds, and add the lemon slices to the buttery egg mixture. Toss the raspberries in there, too. Now combine all of this with the sugar mixture that you started with, plus the water. Say “phew” - the worst part is done. This is your pie filling.
Pour the filling into the bottom shell and add the top crust as you would for any normal pie. Crimp the edges to make the crust. Then brush that egg white generously onto the top. Sprinkle with a little sugar.
Bake this lovely masterpiece for an hour at 400 degrees. Cool thoroughly before serving.
This is a delicious summertime pie.
April 13th, 2011
Basically, holidays are not allowed to pass unless I make apple pie. It’s become a must-have for two of my sons. My husband simply wants any kind of pie. My daughters love it, too. And myself - well I was once not much of a pie eater, but am being converted.
My apple pie is definitely a favorite. Over the years, I’ve mastered the ability to roll out the crust without mishap and have tweaked the filling until it suits us perfectly. Every time I make it, Sam says it is more perfect than before. I must admit this does wonders for my ego.
So first I shall direct you to a very old post about making the pie dough/crust: http://www.familychowhall.com/2006/02/28/pie-crust/
And next my recipe for the pie filling:
Apple Pie Filling
2-3 (depending on their size) Golden Delicious Apples
2-3 Fuji Apples
2-3 Granny Smith Apples
3/4 c. white sugar
2 Tablespoons quick tapioca
1 teaspoon cinnamon
1 teaspoon nutmeg (optional - I personally am not a fan of nutmeg)
Start by peeling and coring the apples. Then slice them as thinly as humanly possible. In a large bowl, toss the sliced apples, the sugar, tapioca, and cinnamon. Place in prepared pie crust. You have to carefully arrange the apples. The pie should be heaping full, mounded up with apple slices. They soften and reduce, so at this point it should look awkwardly heaped up.
Next, you need to make the crumb topping…
1 stick (1/2 c.) cold butter
1 cup flour
1/2 cup dark brown sugar
Cut this together with a pastry blender or with two knives. When the butter is the size of small pebbles, you’re done. This crumb mixture gets sprinkled on top of your mountain of apples. Put most of it in the middle, then carefully push it out toward the edges, until it’s all on there. All of the apples need to be covered, don’t let any peek through.
Now you can put your work of art in the oven… 425 degrees for 50 minutes. About halfway through, check it and cover loosely with foil when it is a nicely browned color. (If you have a convection oven, do not use the convection fan.)
Warning: This pie needs to cool for a minimum of 1 hour, better if it cools 2-3 hours.
ENJOY!
December 12th, 2010