Keeping it Simple {Recipe: Butter Cookies}

This is a recipe I came across while thumbing through my mother's old New York Times Cook Book looking for a new cookie to try this holiday season. This caught my attention because the vanilla and orange combination. After making Orange Scones (https://motheralwaystoldme.blogspot.com/2020/03/lets-talk-tea-recipe-tea-scones-with.htm), it's become one one of my favorite flavor combinations. 

While I am all for cookies that are loaded with baking chips and/or filling, sometimes it's nice to have a simple cookie. These are a perfect little cookie that goes well with afternoon tea or for cravings for just a little sweet. 

Butter Cookies

This recipe is adapted from the 1961 New York Times Cook Book by Craig Claiborne. 

1/2 cup butter, at room temperature

1/2 cup sugar

1 egg

1/4 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon grated orange rind

1 cup all-purpose flour

Preheat oven 375ºF. Line a cookie sheet with parchment or silicone liner; set aside. Cream together butter and sugar. Add egg, salt, vanilla, and orange rind; mix well. Mix in flour until well combined.  Roll dough by rounded teaspoonful and about 2 inches apart on the prepared cookie sheet. Flattened with a bottom of a cup dipped in sugar or with fingers. Bake for 10 minutes, or until light golden brown around the edges. 

Happy Holidays!

Hidden Treasures {Recipes: Marinara Sauce and Italian Herb Mix}

This is an odd little recipe for Marinara Sauce my mother hand wrote in the back of her 1961 copy of The New York Times Cook Book by Craig Claiborne. I wanted to try it, but didn't hold much hope that I would like it much, it just sounds a bit bland. It turns out I like it a lot and I even find myself craving it. The sauce has a very comforting flavor. So, if you have old cook books, look for handwritten treasures in them!

Marinara Sauce

I used the leftover sauce on top of sourdough pizza crust with a bit more mozzarella and a little grated Parmesan, it was delicious!

1/4 cup butter
2 tablespoons flour
1 cup milk
1 1/2 cups chicken broth
1-8 ounce can tomato sauce
1-2 cup mozzarella cheese, grated (I used 1 cup)

Italian Herb Mix, see below

Melt butter in a 3.5 quart sauté pan or medium size saucepan, whisk in flour and cook for a minute while continually whisking. Slowly whisk in milk and chicken broth. Continue cooking and stirring until sauce starts to thicken, add tomato sauce, Simmer sauce for 15 minutes, then sprinkle with grated mozzarella.  Serve over your favorite pasta or use as a pizza sauce. 

Note: The recipe does not call for salt, chicken broth and tomato sauce has salt in them. I put a little finishing salt on while serving, but it was good without it. 

Italian Herb Mix

This is from my mother's old recipe file. I sprinkled a little on top the pasta when serving and on the pizza before baking. This is optional, the sauce is good without it. I added it more for garnish than flavor, although it is an excellent herb mix for recipes calling for Italian herbs. 

3 tablespoons oregano

1 tablespoon thyme

2 tablespoons each basil, marjoram, parsley

1 tablespoon rosemary

2 small bay leaves*

Stir all of the herbs together, except the bay leaves. Store the herb mixture is a small jar with the 2 whole bay leaves. 

*Note: the original recipe calls for the bay leaves to be crushed. Bay leaves pieces can be sharp and be difficult to swallow, especially for elderly or children, therefore I leave them whole. I put them into the jar and figure some of the flavor diffuse into the mixture. If not, it looks pretty in the jar.

Enjoy!

Update on an Old Favorite {Recipe: Brown Sugar Cookies with Brown Butter, Salted Carmel and Chocolate Chips}

 

I recently found salted caramel chips at Trader Joe's and decided to try them in a recipe handed down from my mother. While I was at it, I thought I would try the recipe with brown butter as well. The combination is delicious!

Brown Sugar Cookies with Brown Butter, Salted Caramel and Chocolate Chips

This an update of most used cookie recipe in my mother's cookie box. It is the recipe I have always used for making chocolate chip cookies.  

1 cup butter, browned and cooled*
1 cup brown sugar
1 cup granulated sugar

2 teaspoon vanilla
3 eggs 
3 1/2 cups flour

2 teaspoons baking soda
2 teaspoons cream of tartar
1 teaspoon salt

1 cup salted caramel chips

1 cup semi-sweet or milk chocolate chips

Preheat oven to 350ºF. Line baking sheets with parchment or silicone mat; set aside. In a medium size mixing bowl, whisk together flour, baking soda, cream of tartar, and salt. In a large mixing bowl, whisk together browned butter, brown sugar, granulated sugar, and vanilla. Whisk in eggs for about 30 seconds, rest for 3 minutes, repeat 2 more times until the mixture is thick, smooth, and shiny. Stir in flour mixture until just combined, then add chocolate and caramel chips. Drop by tablespoonful or medium size cookie scoop on cookie sheet  Bake in a moderate (350°F), oven for 8-12 minutes, or until golden brown on the edges. Cool for 5 minutes on baking sheet, move cookies to cooling rack to finish cooling. Store in an airtight container.

Yields about 30 cookies when using a medium size cookie scoop.

*How to make brown butter:

 1. Place wide heavy-bottomed pan over medium-low heat.

2. Add the butter. As it melts, continuously swirl the butter around the pan. Butter will              get foamy and start to brown As soon as the butter starts to brown, remove pan from heat; butter can go from brown to burnt quickly. It will continue to brown a bit when the pan is pulled from the heat.

Note: These cookies can be made with all chocolate chips, all salted caramel chips, or no chips at all.

Enjoy!

Don't Mess With Perfection {Recipe: Maple Browned Butter Glaze}

Often when I come up with an idea for some flavor combination, someone else has beat me to it. I had some sourdough discard and leftover pumpkin puree and thought of trying sourdough pumpkin cinnamon rolls. First, I searched Pinterest to see if there were other recipes for this combination, of course there are several. I still would have tried come up with my own until I saw there was one from here: https://littlespoonfarm.com/sourdough-pumpkin-cinnamon-rolls-recipe/. This is an excellent site for any one just starting out with using sourdough. Everything I have tried so far has had clear, user friendly instructions and the results are always perfect. I don't think I could come up with a better sourdough pumpkin cinnamon roll recipe,

The only thing I did that deviates from the original recipe is use a different glaze. While there is a good glaze that accompanies the cinnamon roll recipe, I thought a maple glaze would be fantastic on these and it is! However, Little Spoon Farm Sourdough Pumpkin Cinnamon Rolls would be good no matter if they are unglazed, glazed, or topped with Maple Browned Butter Glaze.

Maple Browned Butter Glaze

1 cup powdered sugar

1 tablespoon browned butter
1 tablespoons maple syrup
1/8 teaspoon maple extract (optional)
2-4  teaspoons milk

Whisk together all of the ingredients, except milk. If glaze is too thick, add milk 1/2 teaspoon at a time until desired consistency is achieved.

Enjoy!

It's Pumpkin Spice Season Again! {Recipe: Bakery Style Pumpkin Pecan Crumb Topped Muffins}

It's that time of year again! Everything pumpkin spice season. I don't give into much pumpkin spice flavored stuff, but I do love a good pumpkin muffin! This is my favorite pumpkin muffin to date. Every time I have made these I've been told they are just as good, if not better, than bakery muffins. One person went as far to say they were as good as Costco's! My kids assure me that this is a good thing, apparently everyone loves Costco muffins. Someday I'll have to try one, but until then, I have these.

Bakery Style Pumpkin Crumb Topped Muffins

Preheat oven to 400ºF

Line a 12 well muffin tin with cupcake liners; set aside.

In a medium size mixing bowl, whisk together:

1 1/2 cups + 2 tablespoons pastry flour (all purpose will work)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt (1/4 teaspoon if using very fine sea salt)

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/8 teaspoon ground clove

Set aside.

In a small mixing bowl, whisk together until well blended:

2 eggs

3/4 cup oil 

1 cup pumpkin puree

1 cup granulated sugar

Additional ingredient:

1/2 cup chopped pecans 

For crumb topping, blend together with a fork until crumbly:

1/4 cup melted butter, cooled

1/2 + 1 tablespoon all purpose flour

2 tablespoons brown sugar

1 tablespoon granulated sugar

2 tablespoons chopped pecans

Stir egg mixture into flour mixture until well combined, but do not over mix. Over mixing can cause a tough muffin. Fold in pecans. Using an ice cream scoop or spoon, divide the muffin batter evenly into the prepared muffing tin. Spoon crumb topping evenly over top of muffin batter, then very lightly press down on crumbs with fingertips to secure. Bake for 15-17 minutes, or until a tester inserted into the center of muffin comes out clean.  Cool muffins in tin for 10 minutes, then remove to cooling rack to cool completely. Dust with powdered sugar, before serving, if desired. 

Enjoy!

It Is Really That Simple {Recipe: French Toast}

As I have mentioned before, the main purpose for this blog is for my kids to learn to cook, but, of course, I welcome anyone who wants to join in. Now both kids are getting ready to head off to college and I will continue to share recipes here so they have a reference. So while French toast may seem like a simple recipe to share, I know that my kids will have questions if they try to prepare it on their own.

The following is an update of the French toast my mother used to make. She would just use the eggs, milk, and whole wheat bread, but I still use the pie plate she used for dipping the bread in. I started to add maple syrup when the kids were toddlers instead of serving it on top. In doing this, I noticed that the maple syrup helps the French toast to brown nicely. In addition, for little ones the toast can be cut in strips for French toast fingers-my kids loved these when they were little!

French Toast

4 eggs

1/2 cup milk

2 tablespoons maple syrup

1/2 teaspoon vanilla

pinch of salt

8 thick slices of challah, brioche, white bread, whole wheat bread, or Trader Joe's Cinnamon Croissant Loaf (shown in photo)

Toppings:

Powdered sugar

1/2 cup maple syrup

Other topping suggestions: butter, strawberries, blueberries, blackberries, and/or raspberries

Coat a large skillet or grill pan with cooking spray or cooking oil, then preheat the skillet or grill pan over medium heat. While the pan is heating, whisk together eggs, milk, maple syrup, vanilla, and salt in a shallow bowl or pie plate. Dip bread into egg mixture. Fry dipped bread until golden brown, flip and cook other side until golden. Serve with warmed syrup and/or any other toppings of choice. 

Serves 4

Note: After having lots of leftover Krispy Kreme glazed doughnuts from a school fundraiser, I found they can be used for French toast. Follow all of the steps above, just flatten the doughnuts a bit with spatula while they are frying.  

The Taste of Summer's Bounty {Recipe: Garlic Basil Dressing with Tomatoes}

This is a great summer salad when there are plenty of vine ripe tomatoes and fresh basil available. We enjoy this salad with sliced fresh mozzarella and a baguette, it
makes for a light, cool meal for hot summer days. 

Garlic Basil Dressing with Tomatoes

This is an adaptation of a recipe found in a my Cookwise Cook Book by Shirley O. Corriher. 

1 garlic clove

1 shallot

2 tablespoons red wine vinegar

3/4 teaspoon sea salt (or to taste)

1/8 teaspoon fresh ground pepper

2 tablespoons Dijon mustard

1 teaspoon sugar

3/4 cup olive oil*

15 basil leaves

Place garlic clove and shallot in a food processor or blender and mince. Add the vinegar, salt, pepper, mustard and sugar. With the processor or blender with the lid on and fill lid removed, slowly pour in the olive oil. Add the basil and pulse until basil is coarsely chopped. Drizzle over freshly sliced tomatoes. 

*Original recipe uses canola, corn, or vegetable oil. I prefer olive oil, but it is a bit thicker than the other oils, especially when refrigerated. 

Makes about a cup of dressing 

Note: The Cookwise Cook Book serves this dressing over 1-1/2 pounds of fresh green beans cooked to crisp tender in a pot of boiling water with 1 tablespoon sugar and 1 tablespoon salt. After the green beans are cooked to crisp tender (about 6-7minutes), drain and plunge into ice water to stop the cooking. Refrigerate until cold, then toss with the amount of dressing to taste. Add tomato slices on top, drizzle with a bit more dressing and serve. 

Enjoy!

Homemade Hostess {Recipe: Creme Filled Chocolate Cupcakes}

 

My mother rarely bought packaged baked goods, but there was a Wonder Hostess Bakery Outlet near the business she and my father owned and she would occasionally buy treats for us kids there. I loved them all, but at the time Twinkies were my favorite. Now as an adult I realize that homemade is way better! Although I have occasionally purchased them for my kids for nostalgic reasons, I think they would agree that homemade is better as well. 

Creme Filled Chocolate Cupcakes

Prepare 24 of your favorite chocolate cupcakes, our favorite is the recipe found on https://es.republicadelcacao.com/blogs/recipes/cupcakes.  This recipe makes 40, but I halved recipe and got 24. 

For Filling:

1-7-ounce jar marshmallow creme

1 1/4 cup powdered sugar

1/2 cup softened butter

1/4 teaspoon salt

1 tablespoon or so of water, if needed

Using an electric mixer, mix together marshmallow creme, powdered sugar, butter, and salt until light and creamy. If mixture is too dry, add water a teaspoon at a time until desired consistency

is achieved. 

For Chocolate Glaze:

1 1/2 cups powdered sugar

1/4 cup cocoa powder

2 teaspoons vanilla

2 tablespoons milk

Whisk together powdered sugar, cocoa powder and vanilla. Slowly add milk, until a spreadable consistency reached. 

Assembling Cupcakes:

Fill a pastry bag fitted with an extra large plain piping tip with filling mixture. Push piping tip into the center of the top of each cupcake and fill until you see and feel the cupcake expand a bit. Once all of the cupcakes are filled, spread the tops of the cupcakes with about one teaspoon or so of glaze. 

If using sprinkles on top of the cupcakes, sprinkle each cupcake immediately, the glaze hardens quickly and the sprinkles may not stick if you wait. If there is left over filling, it can be used to make the trademark swirl on top of the cupcakes using a small plain piping tip. 

Enjoy!

If You Can't Stand the Heat, Get Out of the Kitchen* {Recipes: Creamy Sun Dried Tomato and Basil Pasta and Italian Seasoning Mix}

It is too hot to spend much time in the kitchen! Temperatures are soaring and I want to spend as little time in the kitchen as possible. This is a super quick and easy pasta that is loaded with flavor. Serve with a simple green salad and call dinner done.

*Fun fact: The quote, "If you can't stand the heat, get out of the kitchen." is attributed to Harry S. Truman.

Creamy Sun Dried Tomato and Basil Pasta

1-16 ounce package of Farfalle (bow tie) pasta
1/4 cup butter
2 tablespoons olive oil

2 cloves garlic, minced

1/4 cup flour

2 cups vegetable or chicken broth

3/4 cup milk (I use 2%)

1/4 cup heavy cream

2 tablespoon chopped sun-dried tomatoes

1 teaspoon Italian Seasoning-see below

1/4 teaspoon paprika

A pinch of crushed red pepper (optional)

1/2 cup Parmesan cheese, plus more for grating on top 

salt and pepper to taste

Fresh basil, about 4-6 leaves

Cook pasta according to package directions; set aside. In a large skillet over medium heat melt butter, then add olive oil. Add garlic to butter/oil mixture and heat until fragrant (when you start to smell the garlic). Whisk in flour and cook for a minute or two, then slowly whisk in vegetable or chicken broth, milk, and heavy cream. Whisk in sun-dried tomatoes, seasonings, and Parmesan cheese. Continue to cook sauce, stirring constantly, until thickened. Toss in cooked pasta and stir until well combined, check seasoning, sprinkle top with with fresh basil, Parmesan cheese, and red pepper, if using. Serve immediately.

Makes 8 servings

Italian Seasoning Mix

This recipe comes from my mother's old recipe file, it is my favorite Italian Seasoning Mix. 

3 tablespoons oregano

2 tablespoons EACH basil, marjoram, and parsley

1 tablespoon EACH thyme, rosemary, and fennel seed*

2 small bay leaves**

Stir herbs together in a small bowl, then store in a small airtight container (I use a 1/2 pint canning jar). 

*I don't care for fennel seed, so I leave it out.

**Original recipe says to crumble the bay leaves, I don't do this because bay leaves can be sharp edges and can cause an issue with elderly people and young children.

Enjoy!

Hello Gorgeous! {Recipe: Small Batch Vanilla Scented Mixed Berry Jam}

  

Our local farmers' market sells the most gorgeous trio tray of berries, this along with the Vanilla Scented Mixed Berries recipe from this blog (https://motheralwaystoldme.blogspot.com/2016/05/for-love-of-anything-with-errie-in-it.html), inspired me to make this jam. It is probably the best jam I have ever made. 

Most of the jam recipes posted on this site will use a freezer method, but regular canning process can be used with this recipe if preferred. I just find freezing is easier and less stressful; it eliminates the worry that the jars are not sealed properly. 

Vanilla Scented Mixed Berry Jam

This recipe is adapted form one found on Pinterest, https://afarmgirlskitchen.com/mixed-berry-jam/. 

3 cups stawberries

2 1/2 cups blackberries

2 1/2 cups blueberries

7 cups sugar, divided

4 tablespoons or one 1.75 ounce package pectin

1 tablespoon lemon juice

1/2 vanilla bean

1. Mix together 2 cups of sugar and pectin into a small mixing bowl and set aside. Prepare vanilla bean by cutting it open and scraping out the vanilla caviar; set the bean pod and caviar aside.  

2. Measure berries into an 8-qt saucepan and cook over medium low heat, stirring occasionally, until soft. Using a potato masher, mash the berries a bit.

3. Add sugar/pectin mixture, lemon juice, vanilla bean pod and vanilla caviar to the berry mixture and bring to a rolling boil over high heat. Stir the mixture frequently and once it can no longer be stirred down, boil for one full minute. Add the remaining 5 cups of sugar and bring to back to full rolling boil and boil for another minute. Reduce heat to medium low and skim off foam, if needed.

4. Remove vanilla bean pod and ladle jam into 2 pint size* or 4-5 1/2 pint size clean glass jars, leaving at least 1/2 inch at the top. Secure lids and leave to rest for 24 hours, then freeze for up to 2 months.

*Note: recipe makes a bit more than 2 pint size jars, which I just put in a small container to be enjoyed immediately after resting for 24 hours. 

Enjoy!

 

And Just One More, For Now {Recipe: Sourdough Cheddar Thyme Scones}

I seem to be on a scone kick lately. It all started when I came across a scone recipe in my mothers old recipe file. From that recipe I made several different variations, see https://motheralwaystoldme.blogspot.com/2020/03/lets-talk-tea-recipe-tea-scones-with.html. This recipe is similar, but the sourdough does alter them a bit and, besides, I think they deserve their own post-they are that good!

Sourdough Cheddar Thyme Scones

2 cups all purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons fresh thyme, or to taste

3/4 cup sharp or medium cheddar cut into small cubes*

6 tablespoons cold butter, cubed

1 egg, plus another egg, beaten, for brushing on top of the scones before baking. 

1/2 cup milk, plus 1-2 tablespoons

1/2 cup sourdough starter

Preheat oven to 425ºF. Line a baking sheet with parchment paper or silicon baking mat. Sift together flour, sugar, baking powder, baking soda, and salt into a medium size mixing bowl. Stir thyme and cheese into flour mixture; set aside. In a small bowl, whisk together egg and 1/2 cup milk. Pour egg mixture into the flour mixture and add sourdough starter and mix with a fork until just combined. If dough is too dry, add a little more milk a teaspoon at a time . Turn dough out onto a lightly floured surface and knead 15 turns. Flatten dough into a 1/2-3/4 inch thick disc and cut into 8  wedges. Place wedges onto prepared baking sheet, brush the tops of the scones with beaten egg,  and bake 10-12 minutes. or until golden brown. 

*Note: the cheese can be grated, but I like having the little pockets of cheese the cubes create. 

Enjoy!

Pandemic Side Effects {Recipe: Old Fashioned Small Batch Honey Chocolate Chip Cookies}

One of the side effects of the pandemic is that I've been going through stuff that I have inherited over the years, but never really had the time to go through until now. I seem to have inherited a number of recipes booklets from the '40's to '70's. One of the old booklets I came across is from American Honey Institute, published in 1945. I assumed it was my mother-in-laws because I didn't recognize it at all until I saw my mother's handwriting on one of the pages. The funny part is, my sister and I have been looking for the recipe for a honey cake my mother used to make and this booklet has a few recipes for honey cake. It will take me a bit to try the different cake recipes to find the one that tastes like the one my mom made, but in the meantime I decided to try this cookie recipe. 

Old Fashioned Small Batch Honey Chocolate Chip Cookies

This recipe is adapted from a recipe found in an old booklet I found, Old Favorite Honey Recipes, copyright, 1945. This is a great small batch recipe if you want just a little not too sweet treat. This cookie has a soft, cakey texture, my kids likened it to a madeleine. 

1 cup, plus 2 tablespoons flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup honey

1 egg

1/2 teaspoon vanilla

1 cup semi-sweet chocolate chips

Preheat oven to 350ºF. Line 2 baking sheets with a Silpat liner or parchment paper; set aside. In a medium size mixing bowl, whisk together flour, baking powder, baking soda, salt; set aside. In another medium size mixing bowl, cream together butter and honey with a small hand mixer or whisk; add egg and vanilla. Add flour mixture to butter mixture, mix on low until well combined (be careful not to over mix or else cookies will be tough). Chill dough for about an hour. Scoop cookie dough onto prepared baking sheets using a medium size cookie scoop or rounded tablespoons. Bake for 10-12 minutes, or until light golden brown. 

Enjoy!