Traditions Old and New {Recipes: Vanilla Kipheren Crescents and Recital Hot Cocoa}

Both of the kids take piano. Bryce has been taking it for 10 years and Lili for 8. Every year there are two piano recitals: one in the spring and one in the winter. Every student is asked to provide one dozen cookies for after recital refreshments. A few years ago my kids wanted to bring hot cocoa to the winter recital, so now it has become a tradition for us to bring in addition to cookies.

This year I wanted to bring one of the family's traditional holiday favorites, Vanilla Kipheren Crescents. I believe that just about every family has a version of this cookie. This one was handed down from my husband's family. My side of the family has one as well, but I have not been able to locate the recipe. Hopefully one day I'll come across it.

This is the first time I have had trouble trying one of the recipes that have been handed down, and I am not sure why. The dough turned out way too dry. We do live in a lot dryer climate than my mother-in-law did when she used to make these, so this may have contributed. Regardless, I did some troubleshooting and they turned out well. In fact, one of the parents at the piano recital commented about how much he liked them and that his mother made a similar cookie (thus supporting my belief:)).

Vanilla Kipheren Crescents

The original recipe is from my mother-in-law and it is a favorite. For some reason when I made it the dough was too dry to hold together. So, I researched similar recipes to see if I could get it to bind together better. 

Original Recipe Ingredients:

2 3/4 cups cake flour
1 cup (1/2 lb) butter
1/4 cup granulated sugar
1 teaspoon vanilla
Vanilla powdered sugar *see below

Additional Ingredients for Recipe Update:

1/4 cup more granulated sugar
1 teaspoon more vanilla
2 egg yolks
1 tablespoon whole milk

Blanch almonds, grind. combine all ingredients and mix lightly together as for a pie crust with fingers or a with a pastry cutter into a light pastry dough. Let stan in refrigerator for 1/2-1 hour. Cut pieces off and shape into crescents. Bake on uncreased cookie sheet in a moderate oven (350°F) 10-15 minutes, until lightly browned. While warm roll in vanilla sugar. Makes 50-60 (I got about 30).

*Vanilla Sugar

Confectioner's sugar (powdered sugar)**, one vanilla bean, broken. Mix and let stand for one day before using. 
**My mother-in-law did put an amount; I used about a cup and had a bit left over.

Recital Hot Cocoa

Every year the kids' piano teacher asks that we bring this to the holiday piano recital. It is always well received. This is also great for large holiday get togethers. 

8 cups low-fat or 2% milk
3/4 cup cocoa powder
3/4 cup granulated sugar
1 1/2 cups hot water
1 teaspoon vanilla

1. Combine cocoa, sugar, and hot water in a medium size sauce pan. Stir and bring to a gentle boil. Continue to cook until sugar is dissolved. Remove from heat and add vanilla. 
2. Transfer mixture to a 5-6 quart Crock-Pot, add milk and stir. 
3. Cook on HIGH for 2 hours or Low for 4 hours, or until hot.
4. Pour into mugs and top with whipped cream or mini marshmallows. Peppermint sticks or candy canes make great stirrers and add a nice peppermint flavor. Sprinkles can be put on top of whipped cream, if using. 

Happy Holidays from our family to yours!

Scarborough Fair Without the Sage {Recipe: Dutch Oven Baked Herb Bread}

Are you going to Scarborough Fair: Parsley, sage, rosemary and thyme. -Simon and Garfunkel

It dawned on me the other day that the Depression Era Bread I posted a little while ago would make a good base for flavored breads. First, I thought I would try adding some herbs. It turned out really good. The only thing I might do next time is add another 1/2-1 teaspoon of rosemary. I was parsimonious with the rosemary because sometimes it's flavor can take over, but I did think it could use a bit more after tasting the bread.

Dutch Oven Baked Herb Bread

4 1/2 cups all purpose flour
1 teaspoon rosemary (more if you want a stronger rosemary flavor-see note above)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon marjoram 
1 1/2 teaspoons salt
1/4 teaspoon finely ground black pepper

1 1/2 tablespoons yeast

1 1/2 cups warm water

Approximately 2 tablespoon of oil, divided-I used olive oil

In a large mixing bowl, stir together the flour, herbs and spices. Form a well in the center of the flour/herb and spice mixture. Pour the yeast into the well, then pour the warm water over the yeast. Mix with your fingers until the yeast dissolves. Continue mixing the yeast with the water and start mixing/kneading in the flour until there is no more loose flour. If the dough is dry, you can add a more water a little at a time, until you have a nice ball of dough that is not too sticky. Continue to knead the dough for a few minute until smooth and bounces back a bit when you press on it with your finger. Form the dough into a ball, remove from the bowl, and set aside. Wash and dry the bowl, then put in about 1 tablespoon of oil. Place the dough back into the bowl and turn it over once so that there is oil on the top side of the dough ball. Cover the top of the bowl with a dish cloth and place in a warm area to rise. Let it rise 2 to 4 hours, until the dough is double in bulk and does not bounce back when you push your finger into it. Once the dough has risen, punch down and knead to release the air and redistribute the yeast. Let the dough rest for about 10 minutes, then shape the dough into a tight ball-tighter the better. Place dough into the center of a well oiled Dutch oven; cover with lid and let the dough rise again for 30 to 60 minutes (less if it is warm and humid, more if cold). While the dough is rising, pre-heat the oven to 450°F. Gently rub the surface of dough with a little more oil and score with a sharp knife or razor, either in an x-mark or wide hash mark (this allow the dough to expand more). Cover the Dutch oven with lid. Bake for 30 minutes at 450°F, then remove lid, reduce heat to 375°F and bake until bread is nicely browned and the internal temperature reaches 200°F or more.  Let bread rest 30 minutes before slicing. 

Enjoy!

A Bit of Wisdom from Grandma Jones: Always Keep the Cookie Jar Full {Recipe: Grandma Jones' Sugar Cookies}

My grandmother always kept her cookie jar full for all of us grandchildren when we visited. Most of the time she made molasses cookies, until one summer when we were visiting between my 7th and 8th grade year; that time she made sugar cookies. They were like no other sugar cookie I have ever had. I always liked the other cookies my grandmother made, but I loved these! I can remember struggling to stay away from the cookie jar. I also remember asking her to teach me how to make them that summer so I could make them at home.

These sugar cookies are on the thinner side, crispy on the edges and chewy in the center. I make them with unsalted butter, only because I don't buy shortening. I use so few recipes that call for it, I can never use up even the smallest containers it comes in. It always gets thrown out because it gets rancid before I can use it up. I tried to substitute coconut oil, but it didn't work well. The cookies spread way too thin and were oily. I do have to say, my kids loved them though. They were a bit like florentines.
My goal, when if and when I become a grandmother, is to always have a cookie jar full of cookies. And, of course, these sugar cookies will be added to that cookie jar. I believe every one of my siblings and cousins have fond memories of Grandma Jones' full cookie jar.

Grandma Jones' Sugar Cookies

The recipe from my grandmother just states "Combine all ingredients in a mixing bowl." for instructions. It works okay to do this, but I broke it down into steps. I think it combines better and easier. 

Ingredients:

3/4 cup shortening or unsalted butter, softened
1 cup sugar*
1/4 cup Karo syrup
1 egg
2 cup all purpose flour, sifted
2 tsp baking soda
1/2 teaspoon salt
Extra sugar for rolling the cookies in. 

1. Pre-heat oven to 325°F. Line a couple of baking sheets with Silpat liner or parchment (my grandmother did not use either of these, but I find it is easier clean-up)

2. Cream together shortening or butter with the sugar and Karo syrup in a medium size mixing bowl. Add the egg and mix well. 

3. Sift the flour into the bowl. Add the baking soda and salt into the sifter as well, this will break up any clumps that these may have. Stir until well combined with the wet ingredients. 

4. Pour about 1/4 cup sugar into a small bowl (I just guess a how much, but start with 1/4 cup and add more if needed).  Form the cookie dough into 1 inch balls, then roll in sugar. Place on cookie sheet about 2 inches apart. 

5. Bake 8 to 10 minutes or until light golden brown on the edges. I found I had to rotate baking sheets 1/2 way through the baking time to ensure even browning. 

Variations: 1. 1/4 cup honey can be substituted for Karo syrup, or 2. 1/2 cup brown sugar + 1/2 cup white sugar for the 1 cup of sugar can be used for a more toffee flavor. 

Enjoy!