Posts Tagged ‘cooking’

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What am I up to?

October 3, 2018

Or, to what am I up?

Today is my birthday – many of my friends also have birthdays this week.  To help us all celebrate, I baked up, with the help of my lovely assistant, HMS Defiant, The Best Cookies in the World – or, Chocolate, chocolate, chocolate, cherry, oatmeal cookies.  And they really are TBCITW

Here is the recipe:
3/4 cup shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon soda
3 cups regular, long-cooking rolled oats
1/2 cup chocolate chunks – chopped up Easter bunnies or candy bars work well
1/2 cup white chocolate chips
1/2 cup mini chocolate chips
1 cup dried cherries

Heat the oven to 350 degrees.
Cream the shortening and sugars. When well blended, add the egg. Mix in the egg, then add the water and vanilla. Add the salt, soda and flour all together and mix. Add one cup of oats – mix. Add the chocolate chunks – mix. Add the second cup of oats – mix. Add the white chocolate chips – mix. Add the third cup of oats – mix. Add the dried cherries and mix them in.

I bake them on heavy baking pans lined with parchment paper.

I roll the cookies into big balls with my hands. The unbaked cookies are probably bigger than a golf ball, but smaller than a tennis ball.

Place them a couple of inches apart on the baking pan and bake for 15 to 18 minutes. Cool on the pan for a few minutes then place on a cooling rack.

I don’t have a problem giving out the recipe. It is based on the original Quaker Oats recipe that they have now changed.

 

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Why am I saying, “crank up the jam!”

August 14, 2018

I really don’t think anyone says that anymore.

But . . . I was recently the recipient of some marvelous, creatively-named jams.

Traffic Jam has all the red fruits in it; Bear Jam is based on blackberries; and who knew frogs could taste so good?

Many thanks to Robb.

It’s Tuesday . . .

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What am I baking?

March 14, 2018

It’s Pi Day!

“Lauren Ko brings mathematical precision to her baking, using elaborate intertwined patterns to form transfixing patterns to the top of her homemade pies and tarts. The Seattle-based amateur baker has been piecrafting for just a couple of years, she tells Mic, and if you’re wondering, this is her favorite pie crust recipe. Ko combines classic crusts with colorful fillings like blueberries, kumquats, purple sweet potatoes, and pluots to create her visually striking sweets. You can follow her on Instagram.”

 

reblogged from Colossal

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What am I cooking?

January 18, 2018

I thought this was interesting, because I never thought about different grades of butter – or even knew that they existed.  But, my mother had this booklet from the US Department of Agriculture (1968) that explains everything.

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What am I cooking?

January 11, 2018

These recipes are from the Cutco Cook Book – a book that came along with a set of knives my parents bought back in the 60s (I think).

Making a Mornay sauce with American cheese and canned mushrooms may have even come from a earlier decade.  There was a time in America when all cheese was American, or perhaps cheddar, and there was no pasta – only spaghetti and macaroni.  I think these recipes originated from that mind set.  I still have some of the knives, though.

 

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What am I cooking?

January 4, 2018

I think I have mentioned before that I own over 300 cookbooks.  I especially love the ones that were published by companies to promote their products, such as The Dessert Lovers’ Handbook from Eagle Brand.  It does not have a publication date, but the design looks as if it is from the late ’60s or early ’70s.

A dear friend recently gave me the lovely pots de creme set shown above and I wanted to put it to use.  After looking at a bunch of recipes, I landed back on my old favorite from Eagle Brand milk.

This is an easy and delicious recipe.  It was just the thing for my new dishes.  It is very rich, so the small size of the cups is a good thing.  I added whipped cream.

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What am I baking?

February 23, 2017

croissants1

Homemade croissants – plain and filled with chocolate, or strawberry and cream cheese, or chestnut butter, or nutella.

I would share then recipe with you, but then I’d have to . . . you know.

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