Grandma Tillie's Gingerbread

So simple, so easy. It's not fancy, but it is spicy delicious, great in the Fall and Winter.

GRANDMA TILLIE'S GINGERBREAD

• preheat oven to 350 degrees

• butter well a 9 x 9 baking pan
  

In a large bowl, whisk together:

2 cups all-purpose flour
1/2 teaspoon salt (note: reduce this amount by half if you use salted butter in the next step)
2 teaspoons ground ginger
1 teaspoon ground cinnamon
pinch of ground cloves
1 teaspoon baking SODA
Set aside for now.

In the bowl of an electric mixer, beat:
1 stick unsalted butter (if you use salted butter, reduce the salt in the flour mixture above by half)
3/4 cup dark brown sugar

Beat at medium speed until pale and fluffy.

Add:
1 egg
Blend well.

Then, slowly add in:
1/2 cup molasses (I highly recommend Brer Rabbit Molasses -- nothing else is quite the same)
3/4 cup well-shaken buttermilk
Mix until well blended.

Scrape the bowl down.

Add the flour mixture on low speed until smooth, then add:
1/2 cup hot water
Beat for 1 minute. (mixture may look curdled, but that's ok.) 

Scrape the bowl and mix a little longer if there are unincorporated bits.

Spread in the well buttered 9 x 9 pan, then bake for 40 - 45 minutes. Cool in the pan on a rack.

Cover tightly with foil when cool. Cut into large squares and serve with a dollop or so of whipped cream.

Thanksgiving traditions: Applesauce, Stuffing, Green Beans

Liz called and wondered why certain dishes that are traditional to our family aren't on the blog. Honestly, those recipes are just in my head and are variable, due to the amount needed. But they need to be here so that the traditions can continue or be recalled as needed, so here goes. Adjust your quantities up or down as you like making half again as much or less, or doubling/tripling.

Gram's Applesauce

3 pounds Mackintosh, Stayman, Jonathan, Granny Smith, Winesap, Black Twig, or Pippin apples, peeled, cored and cut into eighths -- you can always use more apples
large pinch of salt
1/2 cup water

1/2 cup sugar -- adjust to taste if using more apples
red food coloring OR a dozen red cinnamon heart candies

In a large heavy bottomed pot with a lid, cook the apples with the pinch of salt and 1/2 cup water over very low heat, covered, for 30 minutes once the apples have begun to simmer. Stir every ten minutes so they don't stick or burn. Check for doneness at 30 minutes, and add time in increments of 10 minutes, stirring and checking for doneness: apples should be very soft and mash easily.

When done, remove from heat, add the sugar and mash the apples to the desired consistency. Add a drop of red food coloring (careful! don't overdo it!) or the cinnamon hearts and stir until thoroughly blended. Pour into a bowl and cool to room temp, then cover and refrigerate at least three hours. Can be made three days ahead and kept refrigerated. Can also be frozen up to a month.  Serve in a cut glass bowl, just like Grams did.

Serves 12 as a Thanksgiving side

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Gram's Stuffing 
This was the way her mother and my grandmother, Tillie, made it, and this recipe is also used by my Aunts, sister-in-law, and cousins. It is THE BEST.

BASE BATCH: can be doubled or tripled
BEST IF MADE A DAY AHEAD AND CHILLED OVERNIGHT 
TIME NEEDED: 2.5 to 4 hours 

2 LARGE heavy bottomed skillets -- cast iron is ideal

2 loaves firm white bread (I use Pepperidge Farm Sandwich Bread), opened and left to dry out a bit (several hours or overnight), cut in 1"cubes and placed in large bowls

3-4 sticks butter (12-16 oz.)  --- will need more, usually

2-3 large yellow onions, peeled, chopped and rinsed; set aside 
3-4 ribs of celery (including leaves), chopped; set aside
2 cups or so chicken or turkey broth (I use Swanson, and buy 2  15 oz. cans so that I have enough for baking outside the bird)
16 oz. whole milk or half and half, or more as needed
1 tsp of salt or to taste
1 tsp of black pepper

Melt a stick of butter in each skillet over low heat, then add half the onions to each skillet, cooking at medium low heat for 10 minutes to soften initially. Add half the celery to each skillet, and stir, cooking an additional 5 to 10 minutes to completely soften the vegetables; season each skillet with 1/2 teaspoon salt and 1/2 tsp. pepper.

Over medium low heat, add half the bread to each skillet, and stir quickly to coat the bread with butter and toss the veggies. Let the bread saute and toast, lifting and turning so that all the bread becomes toasted --- stir frequently so that the bread doesn't burn. Careful: it can burn very quickly. Add more butter in tablespoons if it's needed to keep the bread and veggies from sticking to the pan.   This process is NOT fast: it takes about an hour, but it's worth the effort.  

Once all the bread is toasted (it will shrink in the pans), add 3/4 cup of milk to each pan, and toss well. The bread and vegetables should become cohesive without becoming a big blob; you should be able to tell there are bread cubes in there but still be a bit cohesive. Add butter as needed to the bottom of the skillet, a tablespoon at a time, to keep the stuffing from sticking. Add 1/2 cup chicken broth to each skillet, and saute slowly over low heat, being careful not to let the mixture burn. Add butter as needed to the bottom of the skillets to keep the stuffing from sticking, and keep stirring. Cook the stuffing for an additional 20 to 30 minutes, stirring and turning frequently. Taste for seasoning, adding salt and pepper as needed,  cooking a few more minutes. More time may be needed; stuffing shouldn't taste raw.  Stuffing should cohere, hold together and become massy and pale golden in color. 

Set aside to cool a couple of hours, then refrigerate at least three hours or so, covered tightly. You can also refrigerate it overnight; the flavors are much better if the stuffing is chilled overnight before using.

On the day of use:

FOR USE IN STUFFING A TURKEY or CHICKEN:
If you are going to stuff a bird, stuffing must be cold. 
Rinse the bird well with cold water both inside and out. Drain the bird well, then pat the skin dry with paper towels, then pat the inside of the bird to remove excess moisture.  
Stuff the cavity lightly and truss the legs together with twine over the flap of skin over the opening. Don't overstuff!   Rub the skin of the dried bird well and liberally with softened butter, season with salt and pepper, and roast the bird as the label directs or the method you like. (You don't need to add extra broth to any stuffing going directly into a bird).  Place the remaining stuffing in a well buttered casserole dish and add a little more chicken broth to it, cover with foil, and proceed as below. 

FOR BAKING THE STUFFING OUTSIDE THE BIRD/WITHOUT A BIRD:
If not stuffing a bird, butter a deep 2 to 3 qt. casserole dish well and spoon the stuffing into the casserole dish without packing it down too densely.  Add a little more chicken broth ( 1/2 cup or so) over the stuffing, and cover with foil. Bake for 45 minutes at 350F --- or whatever temperature you are roasting the bird or other stuff in the oven. Remove foil and bake an additional 30 minutes to brown lightly. 

Base recipe will serve 4 to 6.

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Aunt Debbie's Green Beans 
Another recipe that can be doubled or tripled as needed. Don't add more sugar, though, regardless of quantity

1 bag frozen french style green beans, defrosted and drained; set aside
 2 tablespoons butter
1 tablespoon flour
1/2 teaspoon sugar
1 teaspoon salt
freshly ground pepper to taste
1/4 cup finely diced onion
1/2 cup sour cream
6 ounces extra sharp cheddar cheese, shredded and divided: 3/4 cup for the casserole and the remainder for the top
1/2 cup buttery crackers, crushed (Ritz, or Townhouse or something like that)
2 tablespoons melted butter 

Butter a 2.5 quart casserole dish and set aside.

In a large saucepan over medium low heat, melt 2 tablespoons of butter; add the sugar, salt, and pepper, stirring to combine. Add the onion and cook until softened, about 10 minutes. add the flour and stir until smooth and combined, then cook an additional 2 minutes. Add the sour cream, and stir. Add 3/4 of the cheddar cheese and stir until combined, then stir in the french style green beans. Cook another minute to heat through.  Spoon into the buttered casserole dish, and top with the rest of the cheese.  Set aside to make crispy topping. 

Stir together 2 tablespoons of melted butter into the 1/2 cup of buttery cracker crumbs and mix well, then sprinkle over the top of the bean mixture. Bake at 350F for 45 minutes or until bubbly and golden.  

Base recipe serves 4 to 6.

Another Family Fave: Beef Stroganoff

Another family classic, and often requested for birthday dinners is Beef Stroganoff. I use beef tenderloin for mine, and it is meltingly tender and utterly decadent. You could substitute sirloin, but be sure to simmer it longer so it becomes tender before adding the sour cream.

OUR OWN BEEF STROGANOFF

This will serve 6. Make early in the day for best flavor, or make without the sour cream, and refrigerate overnight. The next day, warm the mixture slowly in a large skillet until it simmers, then add the the sour cream. Serve over noodles.

1 1/2 pounds of beef tenderloin, cut across the grain into 3 inch long strips that are 1/4 inch thick or so
1 1/2 cups flour
1 teaspoon salt

1 smallish onion, chopped
8 ounces fresh mushrooms, trimmed and sliced
6 tablespoons butter + an additional 2 tablespoons or so for browning the meat
3 cloves of garlic, smashed and mince

12 ounces beef consomme
2 to 3 tablespoons ketchup
salt and pepper to taste
1 or 2 bay leaves
1/4 cup or more of dry sherry

8 ounces sour cream
8 ounces wide egg noodles, cooked al dente

Dredge the meat in the flour/salt mixture to coat well, then shake off the excess flour and place on waxed paper. Set aside.

In a large steep sided skillet, melt the 6 tablespoons of butter, then cook the onion for 10 minutes or until soft. Push to one side, and add the mushrooms and cook until they are browned, about 10 minutes. Add the garlic and cook an additional 4 minutes. Remove the veggies with a slotted spoon to a bowl, and pour back any butter/juices back into the skillet.

Reheat the skillet and add another few tablespoons of butter to what is already in the pan, and over medium heat, add the dredged beef strips and cook in a single layer until all sides are browned. If it seems dry, add more butter so that all the beef browns evenly. Remove beef from pan.  To the pan drippings, add the beef consomme, stirring to incorporate all the brown bits from the bottom of the pan, then add the ketchup, salt and pepper to taste, and the bay leaves and sherry. Stir well, bring to a boil, then return the beef to the pan and simmer on low, covered, for 15 to 20 minutes. At this point, remove from the heat and allow to stand at least an hour before resuming the recipe.

After resting (so the flavors will marry well), return the pan contents to simmer on a burner, and cook the egg noodles as it returns to simmer. Once the mixtures gently boils, reduce the heat to low and add the sour cream. Don't boil the mixture after this -- the sour cream will curdle. Just allow to simmer very gently.

Serve on a platter over egg noodles and garnish with fresh minced parsley if desired.

Coconut Cream Pie!

Of course there is an exclamation point after coconut cream pie. It's the queen of pies: a sweet, rich, delicate and creamy classic. Enjoy! And yes, you must make a pastry shell first. You'll get over it -- this is so worth it.

COCONUT CREAM PIE

a 9" pastry shell, baked and cooled.

For the filling:

4 egg yolks, beaten (save the whites for the meringue)
2 cups half and half, pre-warmed

In a large heavy-bottomed saucepan, whisk the egg yolks and half and half together. Set aside.

Stir together in a bowl:

3/4 cup sugar
1/4 cup flour
pinch of salt

Add the sugar mixture to the egg/half & Half mixture and whisk to blend. Cook over medium low heat, whisking constantly, until it comes to a simmer. Cook an additional minute or so. Remove from heat, and add:

1 cup shredded coconut

Stir to blend, then add:

1 teaspoon vanilla exract
1/2 teaspoon coconut extract
2 tablespoons butter

Stir together until the butter melts into the mixture and all the ingredients are well incorporated.

Pour into the prepared, baked and cooled pie shell. Set aside to make the meringue.

Preheat the oven to 325 degrees Farenheit.

MERINGUE:
4 egg whites
1/4 cup sugar
pinch of salt
pinch of cream of tartar
1/4 teaspoon vanilla extract

In a clean, dry bowl, beat the egg whites until frothy, then very gradually add the sugar and beat until soft peaks form. Add the salt, cream of tartar, and vanilla extract, and continue to beat until stiff peaks form.  Swirl the meringue over the top of the filling in the pie shell, making sure to hook some of the meringue over the edge of the pie shell, and dust the top with a little additional shredded coconut. Bake in a  325 degree oven for 15 minutes, or until coconut is toasty brown. Cool unrefrigerated for an hour, then refrigerate for at least 4 hours before serving. Serves 6 to 8.

Memory Lane: The Inn at Manchester Brunchcakes

I have been making this recipe as my go-to pancake recipe for decades now. We stayed at the Inn at Manchester, in Manchester, VT sometime in the 1980s, and they served these yummy pancakes with locally made maple syrup. I'm not much of a fan of pancakes: they lie leaden in my stomach, and leave me with a heavy, overly cake-y feel and soak up syrup too quickly. These heavenly discs are light, slightly tangy, and definitely not cake-y or overly sweet. Best of all, maple syrup lies on top, so you get just the right amount with each bite without going into a sugar coma.

The Inn at Manchester Brunchcakes

Sift together:

1 1/4 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt

Add to sifted ingredients, in the order given:

1 cup sour cream
1 cup small curd cottage cheese
4 WELL BEATEN eggs
1/4 teaspoon vanilla extract

Blend until well combined. Don't overmix; batter will be slightly lumpy.

Drop by large tablespoons onto a well greased hot griddle; when bubbles form and the edge begins to look a little dry, flip and cook the other side. Place on a warm plate in a warm oven to hold while making the rest of the batter. Serve with butter, maple syrup or your favorite fruit syrup.  Serves 2 or 3 breakfasters. (When I made these for our entire family of 6 I would double the recipe.)

Gingerbread Men

My intrepid sister-in-law, Debbie, asked me for the Gingerbread Men recipe we have been using for eons; somehow, the shreds of paper with loved recipes always disappear. As it turns out, it was published in the December 1982 issue of Gourmet magazine. It's still the best recipe, and so the tradition of making and decorating them continues as she bakes them with her grandson (my great nephew) Colton. Have fun, Mimi and Colton!

Gingerbread Men

1 cup unsalted butter, softened to room temp

1 cup FIRMLY packed brown sugar

1 large egg

1 cup molasses (I use Brer Rabbit)

2 tablespoons apple cider vinegar

5 cups flour

2 teaspoons ground ginger

1 1/2 teaspoons cinnamon

1/2 teaspoon ground cloves

1 1/2 teaspoons baking soda

1/2 teaspoon salt

Sift together the flour, spices, baking soda and salt and set aside.

Cream the butter with the brown sugar until light and fluffy, about 5 minutes. Slowly beat in the egg, molasses, and vinegar.

Stir the flour mixture into the butter mixture a little at a time. Dough will be soft. Divide dough into 4 balls, dust lightly with flour, flatten each ball, then wrap each in wax paper or plastic wrap and REFRIGERATE AT LEAST 6 HOURS or overnight.

Preheat oven to 375 degrees.

Remove a ball of dough and roll it out on a floured surface to 1/8" thickness or less. Cut with floured cookie cutters (mine are 4" tall gingerbread men). Transfer with a spatula to parchment lined cookie sheet. Bake for 7 - 8 minutes or until no imprint remains when touched lightly with your finger. Remove and cool the cookie sheets on racks. Pipe with sugar icing (recipe below); let them set 20 minutes or so before storing -- icing must be dry. Makes about 60 4" men, so your mileage may vary depending on the cutters you use.

Store in a tightly covered tin.

Sugar Icing:

2 egg whites*

pinch of cream of tartar

2 teaspoons water

3 cups confectioners sugar, sifted

Beat the egg whites, cream of tartar and water together until frothy, then add sugar gradually until it forms stiff peaks. Use a pastry bag to pipe the cookies. 

*you can use powdered egg whites if you want, and make enough per directions for 2 egg whites -- this recipe was published long before a salmonella problem existed.

A tribute to Mom: Sour Milk Biscuits

This recipe is a tribute to my Mom, who passed away on January 3. Chicken and biscuits were her favorite meal. I make Sour Milk Biscuits as my go-to biscuit. This is my standard biscuit base for that meal, and it also makes a wonderful breakfast biscuit slathered with butter and raspberry jam. Here's to you, Mom: may you have heavenly chicken and biscuits every day in the hereafter.


Sour Milk Biscuits

3 cups flour

½ cup shortening

pinch of baking soda

4 teaspoons baking powder

1 teaspoon salt

1 ½ cups sour milk*

melted butter (optional)

*Make sour milk by mixing 1 tablespoon of cider vinegar OR fresh lemon juice with enough milk to measure 1 ½ cups at least 15 minutes before starting to make this recipe.

Sift all dry ingredients together. Cut in the shortening until mixture resembles coarse meal. Stir in sour milk with a large spoon, by hand. Turn out onto a floured surface and knead for a minute or so. Roll out at least ½" thick and cut with a biscuit cutter or the top of a small drinking glass. Place on a parchment lined baking sheet and brush with melted butter if desired. Bake at 450 degrees for 12 -15 minutes.

Makes about 2 dozen small biscuits (2" diameter) or 15 large ones

Traditional Italian Christmas Cookie: Pizzelles

I just want to say that I love pizzelles. There are many, many recipes for them, and I have tried a good many myself. But I keep coming back to one that I was introduced to decades ago: a traditional recipe, made with butter instead of oil (as many modern variations seem to do) and anise seed instead of anise extract or oil. The resulting pizzelle is tender and subtly flavored, perfect with tea, coffee, or a glass of dessert wine. 

Tender Traditional Italian Pizzelles

6 eggs, room temperature 
1 1/2 cups cup sugar
1 cup butter, melted and cooled to room temperature
2 tsp. vanilla extract 
2 tsp. anise seed
3 1/2 cups flour
4 tsp. baking powder
1/2 tsp. salt

Preheat your pizzelle iron/maker and follow the mfrs. directions for preparing the grids.

In a large mixing bowl, beat the eggs and sugar. Add the cooled butter,
vanilla, and anise seed. Sift the flour, baking powder and salt together and add to the egg mixture, mixing until very thick and smooth. (Batter will be slightly glossy.)


The batter should be stiff enough to be dropped by a scant tablespoon into the center of a preheated pizzelle iron/maker. Close and clamp the lid; bake until steaming abates, about 30 to 45 seconds. Cookies should be very pale golden or barely browned at all.  Remove carefully to a wire rack; cool completely before storing. 

This cookie is somewhat fragile, so handle with care. Store in a tightly covered tin with waxed paper between layers. The flavor improves overnight. An excellent make-ahead cookie that keeps well for a week to ten days.

NOTE: The batter can be covered tightly and refrigerated to be used up to 24 hrs. later, if desired. 

Makes about six dozen.

Holiday Classics: Pizzelles, Butterballs, Peanut Butter Blossoms

Now that it's December, officially holiday season, it's time to post some of the other requisite Christmas cookies we make each year, as requested by my eldest daughter, Julia. My sister-in-law, Debbie, makes the BEST pizzelles, and we use her recipe as our standard. We also never fail to make my mom's Butterball recipe, sometimes as balls and sometimes as crescents. And who doesn't love the peanut butter cookie with the  chocolate kisses in them?

DEBBIE'S PIZZELLES

6 eggs
1 cup Wesson vegetable oil or Mazola corn oil
2 tsp. baking powder
1 1/3 cups sugar
4 cups flour
1 tblsp. anise seed
1 tsp. salt
2 tsp. vanilla

Sift the flour, baking powder and salt together; set aside. 

Beat the oil and sugar together, and then add the eggs, one at a time, beating well after each addition. Add dry ingredients gradually, then anise seed and vanilla. Bake in preheated pizzelle iron until pale golden or until steaming dies down ( matter of 30 seconds =/-). Makes 4 dozen. 

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BUTTERBALLS
not one Christmas in my lifetime has passed without these!

1 cup butter (2 sticks, or 8 oz.), room temperature
1/3 cup sugar
2 tsp. vanilla extract
2 tsp. water, room temp
2 cups flour
1 cup finely chopped pecans
powdered sugar for coating cookies (about 2 cups)

Cream the butter and sugar, add water and vanilla nad beat well. Add flour and blend well. Add pecans, mix until just incorporated. Shape into small balls or roll into small logs with tapered ends and bend into crescents, and bake on ungreased cookie sheets at 325 degrees for 20 about 20 minutes. Bottoms should be pale golden. Cool slightly, then roll in powdered sugar until well coated, and place on racks to cool completely. 
Makes 4 dozen crescents or 5 dozen balls.


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PEANUT BLOSSOMS
from the King Arthur Flour Cookie Companion book

1/2 cup (1 stick, or 4 oz.) unsalted butter
3/4 cup creamy peanut butter
1/3 cup sugar, plus additional for coating dough
1/3 cup brown sugar
1 large egg
2 tblsp. milk (2% or whole, not nonfat!)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
1 1/2 cups flour
7 ounces (48) chocolate kisses, unwrapped 

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

In mixing bowl, beat butter and peanut butter together until well blended. Add the sugars, and beat until light and fluffy. Add the egg, milk, baking soda, salt and vanilla and beat well. Gradually add the flour on low speed, mixing well to incorporate. 
Shape the dough into 1" balls and roll them in granulated sugar. Place the balls on the baking sheets.  
Bake for 10 mins. or until a very pale golden brown. Remove from the oven and IMMEDIATELY press a chocolate kiss into each cookie. Work quickly! Cool slightly, then transfer to a rack to finish cooling. Makes 48 cookies. 

Headstart Holiday Baking: Vanilla Pillows

One of our favorite Christmas cookie recipes that I'm NEVER allowed to skip are the wonderful, tender, melting and vanilla-laden Vanilla Pillows. Far from being a boring or plain cookie, these have amped up vanilla flavor and a divine texture. I'm putting them up here now, because while they are easy to make, there is a certain amount of lead time needed to make the Vanilla Sugar that coats them. Like two weeks, minimum. That, and making them in advance actually improves their flavor. 

Here is the Vanilla Sugar recipe. Make it in a large glass jar with a screw on lid and you can keep the jar going all the time for Vanilla Pillows whenever the mood strikes you:

Vanilla Sugar for Vanilla Pillows

(requires a minimum of two weeks for flavors to marry properly)

2 cups sugar

1 vanilla bean

Cut a slit in the vanilla bean, and place it in a large GLASS jar with a tight fitting lid (tall enough for the vanilla bean -- like a peanut butter jar) and scoop the sugar in around it. Shake the jar every couple of days for at least two weeks to marry the flavors. Use to coat Vanilla Pillows.

VANILLA PILLOWS

great Christmas favorite, makes 180 cookies!

4 1/2 cups flour

1 tsp. cream of tartar

1 tsp. salt

1 tsp. baking soda

1 cup (2 sticks, or 8 oz.) unsalted butter, room temperature

1 cup shortening (Crisco)

1 cup confectioners (10X) sugar

1 cup granulated sugar

4 egg yolks

1 tablespoon vanilla extract

Sift together the flour, cream of tartar, salt and baking soda; set aside.

Cream the butter and shortening together until fluffy, and add the confectioners sugar a little at a time until all is added, then beat for 2 additional minutes. Add granulated sugar a little at a time until it is all added, then beat an additional 2 minutes. Add yolks one at a time, beating well between each addition; add vanilla and beat one additional minute. Add flour in 3 additions, blending at low speed until it is just combined after each addition. Chill dough, covered, for 2 hours.

Have ready a wide flat bowl with Vanillla Sugar (see recipe above). Roll a teaspoon of dough into a ball, then roll in vanilla sugar, coating completely. Place on a parchment lined cookie sheet, 1.5" apart, and flatten slightly with a cross hatch design with the tines of a fork. Bake at 375 degrees for 8 to 9 minutes. Cookies should be very pale golden on bottom.

Transfer to racks to cool. Store in AIRTIGHT tins/containers (important to develop flavor!) overnight before serving.

These keep very well, with the flavor improving over time. Keeps up to two weeks.

Makes 180 cookies.

Shades of Summer: Blackberry Cobbler

Blackberry Cobbler: A summer favorite. At least at our house. It doesn't take a summer day for us to break out the blackberries, either. Warm from the oven, with a big dollop of Ben and Jerry's Vanilla atop it, it is a rich and satisfying treat.

BLACKBERRY COBBLER

1 full quart fresh blackberries -OR- 2 bags frozen blackberries

Zest from 1/2 an orange -OR- 1 tsp. grated orange peel, soaked in 2 tblsp. orange juice for 20 minutes

1 cup sugar

3 tblsp. flour

1/4 tsp. salt

Mix berries and next four ingredients together and pour into a well-buttered oven proof 2 qt. casserole dish or deep 7 x 11 pan. Dot with 2 or 3 tblsp. butter, and set aside while making the dough for the topping.

Topping

2 cups flour, sifted with:

3 tsp. baking POWDER

1/2 tsp. salt

3 tblsp. powdered sugar

1/3 cup vegetable shortening

3/4 cup PLUS 2 tblsp. milk

Blend the shortening into the flour mixture with a pastry cutter or 2 knives (as for pie pastry) until the mixture appears mealy. Add milk, mixing gently by hand, to form a soft, rough dough. Drop by tablespoons onto berries, covering them completely to the edges of the pan. DO NOT COMPRESS DOUGH.

Bake at 375 degrees (Farenheit) for 40 -45 minutes or until topping is pale golden brown. Let stand at least 20 minutes after baking, then serve with ice cream.

Serves 4 to 6, easily.

Aaaahhhhhhh!

Holiday Treasures: Apple Praline Cake and Soft Molasses Cookies

Food defines the holidays, doesn't it? Like the cookies your mom and grandmother made, the cakes that friends gave to you, the party dishes and traditional "must have" dishes that may only make an appearance once a year, just for the holidays.

Adding to the trove of new holiday favorites are

APPLE PRALINE CAKE

Preheat oven to 350 degrees
Grease and flour the bottom and sides of two 9 X 5 loaf pans.

2 1/4 cups pecans, chopped and divided
1 1/2 cups sour cream
1 1/2 cups sugar
3 large eggs
2 tablespoons vanilla extract3 cups flour
1 tablespoon baking powder
3/4 tsp. baking soda
1 teaspoon salt
4 cups peeled and finely chopped Granny Smith Apples

1 cup butter
1 cup brown sugar
Pinch of salt

On a cookie sheet or low sided pan, toast 1 cup of the pecans in a single layer for 7 minutes, or until fragrant. (Check often after 5 minutes to avoid burning.) Remove from oven and cool; set aside.
In a large bowl, beat the sour cream, sugar, eggs, and vanilla on low speed of an electric mixer until blended, about 2 minutes.

In separate bowl, sift together the flour, baking soda, baking powder and salt. Add slowly to sour cream mixture, beating just until blended. Scrape down sides of blow and beaters; stir in apples and toasted pecans. Spoon batter into prepared pans. Sprinkle tops with remaining pecans and press very lightly into surface of batter.

Bake at 350 degrees for 1 hour and 10 minutes, or until a wooden pick inserted into the center comes out clean. You may need to shield the pan edges from excessive browning the last 15 minutes or so. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack while making the praline.

Bring butter, brown sugar and pinch of salt to a boil in a HEAVY BOTTOMED 2 qt. pan over medium heat stirring constantly; boil 1 minutes. Place cake loaves back into their pans, pour praline over tops and sides. Let cool completely, at least an hour. Cover tightly overnight to improve flavor and infuse the cakes with the rich apply goodness you love.

Makes two loaf cakes.

* * * * * * AND * * * * * *

SOFT MOLASSES COOKIES
from The King Arthur Cookie Companion book
1 cup butter (2sticks, 8 oz.), room temp
1 cup sugar, plus more for coating dough
2 1/4 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1  tsp. ground cloves
1/2 tsp. ground ginger
1/2 cup molasses (Brer Rabbit is the best)
2 large eggs
3 1/2 cups flour

In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the molasses while beating at low speed, then the baking soda, salt, and spices. Add eggs one at a time, beating well after each addition. Scrape down sides of bowl to incorporate everything well. Stir in the flour. Cover the bowl and refrigerate at least an hour.
Preheat the oven to 350 degrees. Lightly grease (or line with parchment paper) two cookie sheets. Shape dough into tablespoon sized balls, roll in sugar, and place 2" apart on cookie sheet.

Bake for 10 minutes. The centers will look soft and puffy, which is OK. As long as the bottoms are set enough to lift off the baking sheet without bending or breaking, they're ready to come out of the oven. Cool 10 minutes on pans, then move to wire rack to cool completely. 44 cookies.


Happy Holidays!

Thursday: All Hallow's Eve Eve & Spiced Tea

We make a point of staying home to hand out candy to trick or treaters, and it's always nice to have a pot of hot spiced tea simmering on the stove to enjoy between revelers. Here's the recipe our entire family has grown to love over many years:

Spiced Tea

1 heaping teaspoon whole cloves

½ cinnamon stick

3 cups water

Place cloves, cinnamon stick and water in small saucepan and bring to a boil. Reduce heat to very low, cover, and simmer gently while you complete the rest of the tea.

*****

12 cups water

6 tea bags (I use Salada)

2 lemons, juiced

1 ¾ cups sugar

2 cups orange juice

Bring water to a boil in a very large pot. Turn off heat, add tea bags, cover and steep for 5 minutes or so. Squeeze tea bags dry and discard. Add the sugar and stir until dissolved. Add orange and lemon juices, stirring. Remove cloves and cinnamon stick from the spice water in the small saucepan. Add spice water to the tea and stir.

Serves a LARGE crowd (18 or more cups). Great for cold days: Can be left on a burner on very low heat all day, ready when you are. This recipe is easily halved for a smaller batch.

Thursday, February 14, 2008 - Aunt Esther's Hearts

One of the fondest memories from my childhood is Valentine cookie baking day with my Aunt Esther. My dad's brother and his family lived directly across the street from us, and my Aunt Esther was a wonderful baker. But it was always the Valentine day cookies I loved best and can still taste.

Aunt Esther's Hearts

1 cup butter (2 sticks), room temperature
1 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla extract

1/2 teaspoon salt
2 1/2 teaspoons baking powder
3 cups flour

In a bowl, sift the salt, baking powder and flour; set aside.

In the mixing bowl of a stand mixer, cream the butter and sugar for several minutes until light and fluffy. Add the egg, blend well on medium low speed. Add vanilla and blend until incorporated. Add the sifted dry ingredients a little at a time and mix only until blended.

Divide dough into three balls. Roll out a ball at a time on a lightly floured surface to approximately 1/8" thick. Cut into shapes. Gather scraps and reroll all scraps from all previously rolled dough in a single batch after rolling out each ball of dough. Place on parchment papered baking sheets. Bake at 400 degrees Farenheit for six minutes. Cookies should not brown, but be set. Remove to a rack to cool completely.

ICING

2 tblsp. butter, melted
2 cups 10X (confectioners) sugar
2 tsp. vanilla extract
1/4 tsp. salt
3 tblsp. milk
a drop or two of red food coloring

Add butter to sugar in mixing bowl. Blend, adding salt, then vanilla, at low speed. Add milk one tablespoon at a time, blending well after each addition. Scrape bowl sides and bottom, mix until smooth. Add red coloring. Icing should be pale pink, not Pepto looking!

Frost cookies and allow to set until dry on a rack. Place between sheets of waxed paper in a tin to store. Makes 4 to 5 dozen.

The Zebras are Out! - Eight Layer Shortbread Cookies

We're reaching the end of November, and fast approaching Christmas. One constant in our family is the almost obscene amount of baking we do. Cookies, cookies and more cookies! Here is one recipe that is a "must make" every year.

EIGHT LAYER SHORTBREAD, AKA “ZEBRA SHORTBREAD”

Everyone’s Christmas favorite

2 ¼ cups flour

½ cup cornstarch

1 ¼ cups butter, room temp

1 cup powdered sugar

2 teaspoons vanilla extract

¼ cup unsweetened cocoa powder

1 egg white, whisked

Sift flour and cornstarch together and set aside. Beat butter and sugar in a bowl until blended. Add vanilla. Gradually beat in flour mixture to make a soft dough. Divide in half. Knead cocoa powder into half the dough, adding a tablespoon of butter if necessary to keep from being too crumbly. Flatten both doughs and wrap separately in waxed paper, then chill at least an hour. Roll each batch of dough between two sheets of waxed paper into an EXACT 10” square. (Make a 10” square cardboard template for this) Push dough sides in to make absolutely even using the blade of a chef knife or wide long spatula. If dough gets too soft or sticky, refrigerate on a cookie sheet for a half hour and resume. Remove top sheet of waxed paper from the vanilla dough. Brush top with the egg white. Remove waxed paper from the chocolate dough, and brush top with egg white. Let stand a few minutes to set egg white. Invert the chocolate dough onto the vanilla dough, matching up the sides exactly. Cut into 4 EQUAL 10” X 2 ½” strips. Brush with egg white. Stack dough strips neatly to make eight alternating layers. Wrap each stack in plastic wrap and chill several hours, up to one week.

To bake: Preheat oven to 375 degrees. Slice dough with a very sharp knife while dough is very cold into 1/8’ thick slices and transfer onto an ungreased cookie sheet. Bake for 9 to 11 minutes, until set and slightly pale golden at edges. Transfer to a rack to cool. Store in tins a cool, dry place up to a week.

Makes about 5 dozen shortbread