Monday, December 27, 2010

Christmas Dinner Revisted: Roast Beef, Spinach Souffle and the Accoutrements

Ready to dig in.  Lovely table, lovely meal!
The Roast Beef with onions and two fab sauces
A small portion of the roast with a great carver!
There were so many taking photos of the Christmas dinner that they had to be herded to the table like cats!!  The menu was extraordinary, and two cooks were not too many, in fact just about right.

We did the Roast Beef Dinner from Bon Appetit with  a salad from the Food Network and an old New York Times dessert that was remixed from pears and cranberries to apples and cranberries.  No more text is needed, so here is the feast forthwith.


It's beginning to look a lot like Christmas!  Note individual spinach souffles.


Two Cooks, Cooking

The salad was of sugar snap peas, Persian cucumbers and cherry and grape tomatoes garnished with dill in a light dressing of olive oil, lemon juice and lemon rind.  So Christmasy looking and light to go with the heavier beef.  We also served yesterday's boiled potatoes cooked briefly in the oven in the beef fat.  It was an inspired "remix."

Yesterday morning, I grabbed some leftover beef and a few cookies and we took off.  The beef made superb sandwiches.  I'm baking up some more rugelah cookies today.  The snow is heavy and we ain't goin' nowhere.

Cheers!

Grapeshot

Sunday, December 26, 2010

Holiday Crossing

December 24, about the Mary Ellen en route from New London, CT, to Orient Point, NY



Lots of dogs on board:  big ones, small ones, deep-voiced barks, yappy barks, shaggy coats, elegant clipped coats and even, of course, manufactured coats made in China no doubt, because everything is made in China these days, and I am beginning to feel a bit annoyed.

Speaking of coats, the human passengers exhibit a nice selection of down, sheepskin, wool, fleece (the polyester kind), and even denim.

A woman in jeans, Nikes, a green wool sweater, and a red scarf unpacks her lunch.  First comes plain yogurt, and my guess is non-fat.  Next she pulls a large orange carrot out of her lunch bag and chomps away at it.  Then, (and of course I am waiting with bated breath, because I find my fellow humans so interesting) she  crunches down some raw green beans, after first removing the strings.   O.K., a healthy lunch.  S.O. and I are eating mini-ham sandwiches, small helpings of potato chips, cherry tomatoes and Christmas cookies.  I mean, what the heck, it's Christmas eve.  An hour later, the women has a bag of vinegar and salt potato chips!  Whoa Nellie!  She smiles, for the first time.  Maybe that is why we eat junk food.  It makes us smile.

The crowd, contains both cars passengers and foot passengers, who are all toting bags of wrapped presents.  The general mood is good  except for one little kid who screams and bawls and then falls silent.    The water is calm, even glassy.  Lots of us read or do crossword puzzles.  We are a somewhat literate crowd, but of course we are heading for the North Fork, not exactly Coney Island.

On the stern, the air is brisk but not unpleasant, but I worry about my  nice hat blowing away.  Back in the cabin, the Dartmouth student unpacks a Styrofoam container of fish and chips.  He is sitting next to the carrot eater, pensive again, perhaps with envy of the delicious smells emanating from the Styrofoam.
In our car we have four flavors of Christmas cookies, Salmon Rilletes and "ingredients" for the feast.

Life is good.

The cats knew we were departing, and the orange cat went under the baby bed and sulked.   Thisbe knows the drill and was calm in the downstairs home office.

Unloading the ferry is uneventful, but then a few miles down the road a young swan stands belligerently in the middle of the highway.  Cars backed up in two directions.  He won't move. Finally a man in the car behind us gets out and herds the reluctant swan across the road. I have a bad feeling that he will return to the middle of the road as soon as the traffic is gone.  A story there, but of course, we aren't privy to it.
The rest of the trip is without incident and in Riverhead we catch the Long Island Expressway, AKA the world's longest parking lot, but today the traffic moves.                                                                                                                                                                                                 

Friday, December 24, 2010

Happy Holidays from Grapeshot

The Blog will take a 2-3 day recess for the holidays.  I hope your baking is done, gifts wrapped and the celebration started.  Don't forgot to look at the Google holiday "Google" logo in one hour.  Interesting that it came from a doodle from Burning Man. 


I'm happy to announce that my novel of technology and desire, first e-published in 2001 with a hard copy in 2003, is soon to be available on your Kindle.  So in 9 years it has made the rounds of technology from e-book, to POD and back to e-book.  The novel deals with information warfare and was inspired by a trip to Singapore.  You can get the hard copy (a trade paperback) from Amazon. See the reviews if you're wavering.  :)  The Shadow Warriors (see Amazon ad on this blog) or buy from Spenser's books in Andover. (mail order)T


In the Mall (Natick) for the first time yesterday all holiday season.  Too many people, too much stuff, everything on sale, (except Brooks Brothers) and total craziness.  A good lunch at The Cheesecake Factory. We ate the Salisbury Steak with onion and mushroom gravy, not a diet choice but I craved comfort food. 

  Always fun to visit the Crate and Barrel where I found the perfect gift.  Believe it or not, I have a while enameled pan with a lid that I bought at the first Crate and Barrel on Wells in Chicago about a million years ago.  It was a "second," and is still going strong, in use yesterday.  A bit chipped but still most functional.  


The cats have been good and not bothered the tree.  Amazing, since the new cat, the "Orange Outrage," has never seen a tree.  He is cool with it.  We have white on the ground in the great Boston area, always nice, without travel hassles so far. 


Signing off now.  Merry Christmas, Happy Holidays, and to all a bright  2011.  Can you believe we're so far past the millennium? 


Grapeshot 


Don't forget to feed the birds!!!  And there's always  the opportunity to revisit the 12 Days of Christmas cookies!

Monday, December 20, 2010

Writing Is Rewriting

During the Patriots/Green Bay game last night, I got back into my novel revision which during this pass is strictly cuts and fixing word usage when/where it jumps out.   With regret, I've cut several whole scenes and am contemplating cutting a semi-major character and all those references.  Ugh!  This is the part of writing that isn't much fun.  On the plus side, I must have sliced and diced several thousand words.  If I expunge the character or at least his many phone calls, I can purge a few thousand more, making the novel . . . the right length?

Do you like slim books like Dame Agatha Christie's that can be started at 9:00 p.m. and finished at 11:00?   Or do you like the big meaty novels of P.D. James or Elizabeth George?   Every reader has her faves.  I know local publishers who will not look at a book with more than 75,000 words (slim, slim, slim) which eliminates character depth, subplots, local color and really hones in one one story line.   That's not how I write, and those slim books are straight whodunnits, usually small town cozies.    Do you know what a so-called "cozy" mystery is? It's a story where "more tea is spilled than blood?"  Isn't that a great description?  Miss Marple comes to mind.  Usually a cozy has an amateur sleuth set in a small town and the murder occurs off scene, in other words, no graphic violence.  No sex and usually no bad language. Your 12 year old could read it.

The word "lite" comes to mind, but these are a beloved part of the genre, also known as "traditional" mysteries, but those can have sex and violence and a professional sleuth, think Spenser, Robert Parker's slim volumes without any "kerfluffel,"   Of course, Robert Parker wrote 3-4 books a year, so naturally they wouldn't be 125,000 word tomes.   The Boston mystery community misses him a lot.  No one can take Parker's place.

Back to rewriting.  Parker claimed he never did, that his first draft was also his last, and he wrote fast, so this is a great mystery to me how anyone would NEVER have a clunky sentence or forget the color of the car a character drove, or eye color, or all the details that make a book believable.  I genuflect before such genius.

I make my corrections in red ink.  It will be a job and a half to fix the manuscript.  Word for MAC has been throwing hissy fits lately.    Spell check aborts, losing my changes, the tool bar has to be tweaked every time a document is opened, and now the printer thinks I'm printing "small" pages and is doing something goofy to the page.  If you go to the help screens, you want to run off screaming, because the "fixes" are hideously technical and come with lots of warnings and even an old geek like me wouldn't  touch some of them with a ten foot pole. I don't know if re-installing Word for MAC would help.  Maybe for a while, but it began to crap out after just a few months.

My desktop looking neat for a change
Well, bleak thoughts that do not help the situation.   When software doesn't work as intended,  it makes life very difficult, like when the new financial software changed all my accounts to Euros during a upgrade and I couldn't change them back.  Alas, Microsoft Money, you were such  a gem, why did they get rid of you?

Enough gnashing of teeth.  It's the solstice, almost and the days will become longer and winter is truly here.  Not my favorite season, and once the holidays are over, endlessly bleak.   St. Agnes Eve and all that.  "The owl for all his feathers was acold."  How I love that poem.  Reading Proust again, too.  The favorite authors keep calling.

Back to editing and chopping out words and paragraphs.  I notice that sometimes the exact same thought is stated twice, and I can just strike out the poorest statement.   Chop those words.  Out!  Out!  Damn word.

Grapeshot

Sunday, December 19, 2010

Holiday Dinner. a Winner

The Christmas Dinner Menu has been finalized, mostly from the December Bon Appetit with a Food Network Salad and an old New York Times remixed dessert:


Guy Fieri always chants:  "Winner, winner, chicken dinner!"
This menu sounds like a winner to me!  I never want turkey twice in such a short period of time.  Ham is for New Year's Day.
My friend Karin and I have cooked together for ages, beginning with an entire Gourmet Thanksgiving menu that involved two pounds of butter.  And fresh chestnuts (never again!) And pumpkin  soup (a surprising winner).  And creme brulee back when nobody knew what it was.  God, was that trip under the broiler nervewracking.  By then the kids had fallen asleep and the host was tipsy.  Back in the day. Way back in the day.  

Friday, December 17, 2010

Christmas is Coming!

The Orange Cat has only removed one ornament
Tree is up and decorated.

First batch of Cherry Cookies Came out of the oven today.  Looking good!

Little Cherry Cookies from an Earla Hess Travis recipe
We went into the city tonight for a concert of Baroque French/Italian Christmas music at the old church on Newbury Street near Arlington.  Wonderful musicians and singers. Shop windows loaded with goodies.  Cold but not bitter,  A satisfying dinner at the new Paparazzi on Newbury Street. 

Thursday, December 16, 2010

Luscious Apricot Bars, revisited

   
Apricot Bars
Sadly diminished, by now. These are sure worth making.

12 Days of Christmas Food

The ginger spice cookies I made from this month's Bon Appetit.  I cut down on the spices, and they were "spicy" enough.  Significant Other thought they were too sweet.   Here is a photo of last night's pizza and my first ever effort at home made dough.  I followed a recent recipe from the New York Times.  It was pretty simple and I didn't have to handle the dough much. 
Homemade pizza with Pepperoni, Mushrooms, Broccoli, Mozzarella and lots of Fresh Tomatoes
I
Somehow, I screwed up the photo of the Apricot Bars.  Once I research, I'll post.  Made a quiche for a party today and the group descended on it like a herd of locusts.  I have noticed that quiche is always popular, and real men do eat it.  I usually take a vegetarian one with cheese and veggies (today's was spinach with a few mushrooms and scallions garnishing it along with two cherry tomatoes.  Red and Green, doncha know?  Of course Quiche Lorraine with bacon rocks, and sausage links also made a fine pizza if you are cooking for a group where everyone eats meat.  

A pizza stone, a peel and a good cutter make pizza cookery so much easier.  Now if I only had a brick oven . . .

Grapeshot

Tuesday, December 14, 2010

Luscious Apricot Bars

We love the Apricot King, and buy his dried apricots, apricot pepper jelly (yum!)  apricot jam, and especially his apricot syrup which is scrumptious on pancakes and waffles.  Apricot King

Of course dried apricots are tasty for munching, but I'm always on the lookout for recipes that call for dried apricots.  Below is one of the best.  This recipe was requested in either Gourmet or Bon Appetit.  Don't use a non-stick pan, because the bottom crust may overbrown in it, and besides, you don't want to scratch th pan when you're cutting the bars.  The recipe says "Makes 12 bars" but I am finding nowadays that folks prefer small helpings of treats, so I cut 16 bars and halve a few of those for dainty appetites.

The recipe came originally from the Putah Creek Cafe  

Apricot Bars 12 - 20 bars depending on size

2/3 cup California dried apricots
1 stick unsalted butter, at room temperature
1/4 cup granulated sugar
1 1/3 cups all-purpose flour 
1 cup packed light brown sugar
2 large eggs
1/2 cup chopped walnuts
1/2 teaspoon baking powder
1/2 teaspoon vanilla
confectioners (powdered) sugar for dusting.


Preheat oven to 350 degrees F.
Simmer apricots in water to cover in a small saucepan, covered, 15 minutes.  Drain, them cool to room temperature and finely chop.
Beat together butter, granulated sugar, and 1 cup of the flour with an electric mixer on medium speed until the mixture resembles coarse crumbs. 
Press evenly over the bottom of a greased 8 inch square pan (not nonstick) and bake in the middle of oven until golden, about 25 minutes.
While crust is baking:
Beat together, in same bowl, chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, salt and remaining 1/3 cup flour  on medium speed until combined well. 
Pour topping over cooked hot crust, and bake in middle of oven until topping is set and golden, 25 - 30 minutes more.
Cool in pan on  rack and cut into 12 - 18 bars, then dust with confectioners sugar. 
Bars keep in an airtight container at room temperature 2 days.  They are better the second day after baking.  

Nice to dirty only one saucepan and one bowl, yes?  These are winners.  Not overly sweet, but sweet enough.  Nuts can be omitted if nut allergies are present.

Thursday for my Toastmasters Holiday Party, I'm making the Apricot Bars, from Coffee-Spice Shortbread with Crystallized Ginger, tea sandwiches (rolled) and a spinach quiche.  We have a truly international group, and I hope there will be something to appeal to everyone. I promise to photograph the apricot bars, because we know a pictures is always at least 1000 words. 

Grapeshot

 

Monday, December 13, 2010

Completing a manuscript

So. . . . on Saturday around 4:30 p.m., about a month or maybe even a year late, I finished the first draft of my new manuscript, tentatively titled, In Flight, and  very tentatively, because while I was writing the book another book with that title was published.  So it goes.

Weeks ago my writing group said the thrilling conclusion was weak, which meant the main character had to get herself out of her predicament  by herself, and the only way she could do that (that I could see) was to shootl the bad guy.  Which she did.  Of course he was coming after her with a knife, yada, yada.  But that one act changed the whole tenor and feel of the story.  Which meant:

I had to create yet a third point of view to do a much darker ending

Rewrite a bunch of scenes from that point of view
Retrofit everything
Then write the ending

I was busier  than a one-armed paper hanger and I kind of felt like a one-legged man in an ass-kicking contest.  Aren't old sayings fun?

Anyway, I persevered, and now the manuscript is ready for rewriting.  Writing is rewriting.   I have exceeded any reasonable word count and I need to cut and pare like crazy.   Started in on that last night, one day after finishing.  Found a bunch of useless words and they will soon be gone.  I usually know the beginning and ending of the book and maybe a few scenes in the middle.   Actually, with this book I winged it because the character came and sat on my shoulder and began to tell me her story.  Then she stopped, and I had to figure out the rest of it.  I only knew what she told me.  How weird is that?

So the ending was half-sad, half-happy.  There is still much work to be done. And my published novel won't be available  on Kindle for Christmas, nope that ball was dropped.   Oh well.  

Tomorrow I'll bake something and go for a walk, and post the recipe for those yummy apricot bars I've been bragging about.  There's always food to savor.  And words to pare.  What will I think of now when I awaken in the middle of the night?  For two years I been figuring out the plot.  Now?  Maybe plot points for the next book.  Become a plotter instead of a pantser (seat of the pants).   How do you like them apples?

Grapeshot

Sunday, December 12, 2010

A Great Appetizer - Rum Sausages

Party time! A retro recipe from the 80's is Rum Sausages


Rum Sausages
1 one-pound package brown and serve sausages
1/2 cup brown sugar  (light brown)
1/2 cup soy sauce
1/2 cup golden rum (any kind will do)


Mix sugar, soy sauce and rum.  Brown sausages on one side, turn and cut into thirds.  Cover with mixture and simmer, turning sausages now and then so they absorb the sauce.  May be made ahead and reheated.  Serve with toothpicks.

Can't get any easier or tastier than this.  Jimmy Dean Heat 'n Serve Sausage work well in this recipe.  Buy a good quality sausage. 

Grapeshot

Saturday, December 11, 2010

2-3-4 Frosting and Cinnamon Butter Icing

Ho! Ho!  Ho! 

Here is my grandma, Hattie Hess's frosting recipe she gave my mother.  The card is dog-eared and yellowed.  This looks so easy and easily remembered.  In the "olden" days when all women knew something about cooking, recipes were a kind of shortcut.  Notice the amount of powdered sugar isn't mentioned, instead the recipe says, "to right consistency."  Add vanilla.  No amount.  I would estimate between 1/2 and 1 teaspoon, depending on how "vanilla-y" you like your frosting.  My ex-school teacher mom had trouble spelling "consistency."  It is a hard one.  

The  Cinnamon butter icing is from her girlhood friend, Lucille Moss in Pomona California.  Lucille is in some of the 1920's photos in earlier cookie posts.   She was formerly Lucille Woodsum.  Best friends forever.  I am so touched by these old friends lifetime affection for each other.

2-3-4 Frosting:
2 Tablespoons butter
3 Tablespoons cream
4 Tablespoons sugar


Place ingredients in a double boiler and heat until near boiling over hot water.  Remove from heat and add vanilla and powdered sugar to desired consistency.  

How easy is that?

Lucille's cinnamon Butter Icing 


4 Tablespoons butter
1/2 teaspoon cinnamon
2 cups powdered sguar
hot water
nuts (if desired)


Heat  butter in top of double boiler over hot water.  Add cinnamon and sugar; add hot water slowly until right consistency.  Spread and sprinkle with chopped nuts.  This would be yummy on banana, cranberry or blueberry breads.    

The
Steak and leek pie with salad of white asparagus and artichoke hearts
Nothing to do with cookies, but we had a delicious meat pie  that made 8 servings for $8 worth of steak and a couple dollars worth of leeks.  Store bought crust.  I added some mushrooms.  I had no lettuce in the house and it's been so cold I didn't want to bundle up to go to the store, but our basement "pantry" had several cans of white asparagus and a jar of artichoke hearts.  I drizzled a little sweet Italian dressing over the veggies.  Very yummy.  A well-stocked pantry can dig you out of all sorts of culinary troubles.  

The tablecloth is a relic of the 70's and is so soft (but not faded) that it no longer needs ironing.  I don't know what I'll do if it wears out. 

  Time for shopping, cards and decorating. Hie yourself to the mall or the kitchen or all over the house.

Grapeshot

Friday, December 10, 2010

Recipe conversions from U.S. to Metric


For my European and Asian friends:  


Recipe Conversion Chart

¼ tsp                                                1 ml

½ tsp                                                2 ml

1 tsp                                                5 ml

1 tbl                                                15 ml

¼ cup                                                50 ml or g

1/3 cup                                                75 ml or g

½ cup                                                125 ml or g

2/3 cup                                                150 ml or g

¾ cup                                                175 ml or g

1 cup                                                250 ml or g

1 quart                                                1 liter

The Twelve Days of Christmas Cookies: Gum Drop Cookies

As a kid, my mom's gumdrop cookies were one of my favorites.  These days, I limit my candy intake to dark chocolate, but these cookies will go over big with children and adults who really dig gumdrops.

Gum Drop Cookies


Ingredients: 
1 cup butter
1 cup white sugar
1cup brown sugar
2 eggs, beaten
2 cups flour
1 teaspoon salt
1 teaspoon soda disssolved in cold water
1 teaspoon baking powder
1 teaspoon vanilla
2 cups oatmeal    quick cooking is best
1 cup coconut
1 cup nutmeats, chopped
1 cup spiced gum drops, cut fine 


Cream butter and sugar well.  Add eggs, vanilla,  baking powder, salt, flour and dissolved baking soda (with water) to creamed mixture.
Add oatmeal, coconut, gum drops and nuts.  Mix by hand.  Shape into small balls and place on greased cookie sheet.  Bake in moderate over (375 degrees F.) for about 12 minutes.  Do not  overbake.


My mother in the 1920's- her girlhood

Thursday, December 09, 2010

12 Days of Christmas Cookies: Date Walnut Double Decker Bars

These are really date bars, and by the way this recipe will lend itself to nearly any dried fruit, for example a few changes and voila, you have apricot bars.  I made some yesterday.  You are basically making and baking a shortbread crust  and then pouring on a topping which bakes a second time, producing delectable bars in whatever flavor.  See an earlier post for my pecan pie bars.  The same exact techniques are used.

Date Walnut Bars:


Pastry Layer:
1 1/3 c. sifted flour1/3 c. granulated sugar
1/2 cup unsalted butter

Combine flour sugar and butter and blend into fine crumbs.  Pack into the bottom of a greased, nine-[inch square pan.  Bake at 35 degrees F. for about 20 minutes, until edges are lightly browned.


Top Layer:
1/3 cup light brown sugar, packed
 1/3 cup granulated sugar
2 eggs
1 t. vanilla
2 tablespoons flour
1 teaspoon baking  powder
1/2 t. salt
1/4 t. nutmeg
1 cup chopped walnuts
1 8-oz. package pitted dates, chopped


Combine sugars, eggs and vanilla and beat together well.  Sift flour with baking powder, salt and nutmeg and add to mixture.  Stir in walnuts and chopped dates. Pour batter over hot pastry layer and bake at 350 degrees F. about 20 minutes.  cool in pan and sprinkle with powdered sugar, then cut into bars.  makes about 18 bars, 2 3/4 by 1 3/8 inches.


Grapeshot and Grandma in Hesston, Kansas in days of yore

Wednesday, December 08, 2010

12 Days of Christmas Cookies: Mexican Wedding Cakes

Mexican Wedding Cakes!

Olé!



There are many recipes for this wonderful buttery cookie, but this one is the best.  


Ingredients: 
1 cup butter (2 sticks, unsalted) 
6 Tablespoons powdered sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
2 cups sifted flour
1/4 teaspoon salt
1 cup nut meats, chopped (walnuts or pecans both work well)
Extra powdered sugar for rolling baked cookies 

In an electric mixture, cream butter, then add powdered sugar, vanilla, almond extract and salt.  Add sifted four gradually and then add nut meats.  If too stiff to stir, mix by hand.  
Roll into balls the size of a small walnut shell.  Bake in a medium oven (350 degrees F.) for about 20 minutes.  Watch carefully as they burn quite easily on the bottom.  Cool slightly and roll in powdered sugar. 


My Mom was a "Flapper" in a tiny Mennonite Kansas town!

Always use good quality ingredients.  Keep your baking nuts and nutmeats in the fridge or freezer.  They'll stay fresh longer.  Also:  store your poppy seeeds in the fridge as well.  Some foods with high oil content (healthy oils!) will turn rancid at room temperature.  Buy good quality real vanilla and extracts.  I like to shop online at Penzey's spices.
Penzeys Spices
 Penzeys has every herb, spice and extract you can imagine.  Better yet, you can order different quantities, so little used items like tumeric can be ordered in small quantities, and the spices  you use most (perhaps paprika or chili powder) can be ordered in larger sizes.  They have a great catalog with some fine recipes and also a few scattered stores.   Prices are good, and you'll save more than enough to pay the postage.  P.S. They don't pay me to rave about them.  I am a longtime satisfied customer.    

Grapeshot

Tuesday, December 07, 2010

The Twelve Days of Christmas Cookies - Petite Cherry Cookies

Oh, this is a good recipe, and the whole is greater than the sum of the very simple parts.  You'll have to spring for some pecans, expensive here in New England but I have a lovely cousin in GA who sent me a big bag.  Again, this recipe is from my mother, Earla Travis, who was a great cook and a fantastic baker.  As a girl, her nickname was "Cookie." 

Petite Cherry Cookies

Ingredients:  
1/2 cup butter (one stick) at room temperature 
1/4 cup sugar
3/4 - 1 cup flour 
1 egg, separated with both yolk and white beaten
1 teaspoon grated orange rind
1 teaspoon lemon juice
pinch of salt 
1 generous cup chopped pecans
Maraschino cherries, chopped fine 

Cream butter and suager, add beaten egg yolk, orange rind and lemon juice.  Mix thoroughly. Add flour and salt and mix to a smooth dough.  Chill until firm. Roll into quite small balls (1/2 inch in diameter), and dip each ball in slightly beaten egg white and then roll lightly in chopped peacasn.. Place on a greased baking sheet (or use parchment paper) and press a piece of maraschino cherry on each cookie.  Bake in a moderate 325 degree F. oven for about 20 minutes.  Makes about 2 dozen cookies. 

At our house, these melt-in-your-mouth cookies, (pretty, too) disappear first. 

My Mom, 2nd from left and her girlhood friends at a reunion in Oakland California in 1954.


In the fifties, women were not so concerned with diets and staying slim.  An aerobics class would have been weird and foreign.  My mom, who had to walk far to school and jobs as a young girl, never walked anywhere she could ride as an adult.  My folks did like to go trout fishing and they would hike into the woods to get to a trout stream.  The woods were full of ticks and I always got them behind my ears.  My dad would make them back out with either a hot needle or a lighted cigarette, with me screaming bloody murder the whole time.  But that is a different story.  These ladies have nice laps to hold grandchildren, and they certainly knew how to cook and to have fun. 

Monday, December 06, 2010

The Twelve Days of Christmas Cookies - Old Time Sugar Cookies

This recipe is an original cookie recipe that my mom claimed.  I remember her making these cookies throughout my entire childhood. Eventually letting me help frost them, and finally help with the cut outs.  She had reindeer, star, Santa, wreath, and all manner of cookie cutters which I stupidly sold during a "get rid of everything" move.  Bad mistake.  Bad move.

For the "shortening" in the recipe, she calls for Spry.  (Do they still make it?  Who knows?) Crisco will work just fine, and it's not full of trans fats anymore.  The cookies are so crisp you won't believe it, with a flavor that brings Christmas back to me like Proust's Madeline.
My recipe is yellowed and spotted with "ingredients."  Looks like vanilla.  As far as I know, this recipe has never been published before.

Earla Hess Travis in the twenties.  Maybe taken in Hesston (!) KS


Old Time Sugar Cookies


Ingredients: 

1//2 cup Crisco shortening or Spry if you can find it
1/2  t. salt
1/2 t. grated lemon rind
1/2 t. cinnamon or nutmeg (Mom always used cinnamon)
1 cup sugar
2 eggs, beaten
2 T. orange and lemon juices, mixed
1 cups sifted flour 
1 t. baking powder
1/2 t. baking soda


Instructions:

Blend shortening, salt, lemon rind and cinnamon.  Add sugar gradually and cream well.  Add eggs and orange and lemon juices and mix. 
Sift flour with baking powder and soda.  Add to the creamed mixture, blending well.  
Chill dough in refrigerator.  Chill cookie sheets to keep cookies from spreading.
Roll dough thin (don't roll too much dough at one time) and cut with cookie cutters. 
Bake in a moderate oven from 350 to 375 degrees F. for ten minutes. 
Watch carefully and don't let the cookies get too brown,


Make about 8 dozen


Frost with an icing made from powdered sugar and water (a few drops of lemon juice are not amiss), divide, and add food colorings of your choice is baking for holidays.  

Note:  a small "t" always denotes a teaspoon, a large "T" denotes a tablespoon.  

Arranged on a plate, this are beautiful and so tasty.  Kids love them.  With a glass of milk, they make a wonderful treat for Santa on his Christmas eve rounds. 

My gift to you.

Grapeshot

Sunday, December 05, 2010

The Twelve Days of Christmas Cookies - My Grandma's

My grandma never used a recipe, so I was startled to find one of hers in my mom's recipe card box.  The box is a microcosm of the 60's and 70's when every other recipe called for cream of mushroom soup.  Unbelievable. 

Anyway, these cookies would be good to whip up to have something to eat while you're making the regular Christmas cookies.  After all, you don't want to eat all those up, do you?

My mom and her friends 30 years later, 1958. They remained friends their entire lives.
Hattie's Quick Oatmeal Cookies  


Preheat oven to 350 degrees. 

Cream together: 
1/2 cup brown sugar, packed
1/2 white granulated sugar
1/2 cup butter

Add:  
1 egg, beaten
1 t. vanilla
1 T. milk


When well blended, add: 
1 cup flour
1/2  t. soda
1/2  t. double-acting baking powder
1/2 t. salt
Mix together and add 1 cup uncooked rolled oats, (quick cooking).   Mix well.


Drop by teaspoonfulls on a greased cookie sheet and bake for 8 or 9 minutes. 


You may add 1 teaspoon of orange rind to the dough with the butter and sugars.

















Saturday, December 04, 2010

The Twelve Days of Christmas Cookies - Brandy Balls

Dressed to the nines with someplace to go.  My mother is the brunette  on the right
You can make these at any time, but they need to "age" for a least a week.  Popular at gatherings and parties.  No baking!!!

Brandy Ball Cookies


3 cups finely crushed vanilla wafers.  I have found a rolling pin works better than a food processor.  
1 1/2 cups powdered sugar
1 1/2 cups chopped nuts  (I generally use walnuts)
1/2 cups brandy.  Doesn't need to be your best Courvoisier.  We use Asbach Uralt from Germany.
3 tablespoons white corn syrup


Crush Vanilla wafers and mix thoroughly with powdered sugar, white corn syrup and brandy. Add chopped nuts.  Roll into small balls (3/4  to 1 inch diameter) and store in a tight container for a week or longer to age.  (Like fruitcake). 

The smell is heady, the boozy taste divine.  After a week, most of the alcohol will have evaporated, leaving just the sublime odor and taste.

Zowza!  My Mom was not a drinker, but she did like these cookies and so will you!

Grapeshot

Friday, December 03, 2010

The Lion and the Lamb

For anyone who recalls my blog posts of midsummer from Thisbe, with ripostes by the "Orange Outrage," well, peace reigns as they both sleep close together on the couch in the downstairs home office. Couldn't believe my  eyes.

Thisbe has been peaceable lately, with just one loud hiss announcing she did NOT like the "Orange Outrage" on Mommy's side of the bed.  That is HER territory, although she prefers the little Indian rug by my side of the bed.  They are eating each other's food and rubbing noses occasionally.  

Two cats in Harmony and Peace
Who would have thunk it?

Grapeshot

Lemon Squares Recipe: The Best Ever

These are easy and I would not dream of buying lemon squares or trying another recipe.  If you are reading this in a foreign land (not US) and you want a conversion of the ingredients to grams, etc., email me:  judy(at)copek(dot)com and I will send you conversion measurements. Make sure to put "lemon squares" in the subject line.  I notice that I have a number of Russian, Korean, etc. readers.  Isn't the web a great international exchange?  Love it!
My mother's nickname as a young girl was Cookie!  She loved to bake them and to eat them. 


My mother, Earla Hess, left, in 1928 at age 22 in Yosemite Park, California with Best Friend
Earla's Lemon Squares

Part I:  Cream together 1/2 cup butter, 1/4 cup sugar, 1 cup flour and 1/8 teaspoon salt.  Press mixture into bottom of 8 x 8 inch square pan and bake 20 minutes at 350 degrees F.  

Part II:  Combine and pour over hot crust:  2 beaten eggs. 1 cup sugar, 2 T. flour, juice and grated rind of one lemon.  Return to oven and bake 20 to 25 minutes at 350 degrees F.  (Do not overbake).  Remove from oven and dust with powdered sugar.  Cool throughly before cutting into squares.  Always use an 8 inch square pan.  

Enjoy!  These are not holiday bars per se, but citrus flavors such as orange and lemon are always good during the holiday season. 

Grapeshot

Wednesday, December 01, 2010

The Twelve Days of Christmas Cookies - the Basic Butter Cookie

The Cookie Queen (left) as a Young Woman at Yosemite
My mother, who had a voracious sweet tooth,  reigned as the Cookie Queen.  In her honor I am posting 12 toothsome cookie recipes for the holidays.  Most are hers, and one is from her childhood friend.  Let's start with a basic butter cookie, the simplest recipe which melts in your mouth.


Butter Cookies

2 sticks butter (I always use unsalted)
¾ cup sugar
½ teaspoon vinegar
½ teaspoon soda
¼ teaspoon salt
1 teaspoon vanilla
1 ½ cups flour


Cream together the sugar and butter.  Add the other ingredients and mix.  Drop by teaspoonfuls on a cookie sheet and bake for twenty minutes at 300 degrees F.

Chopped nuts (pecans would be good) can be added if you like. 

What could be easier than this?