Leftovers of the best kind . . . .

Apricot Bars, made for my Guild meeting last night.  I think my sister quilters liked them. There were only a few to take home at the end of the meeting.  The leftovers went well with my morning coffee - not quite Dean & Deluca pastry - but, pretty close as far as I'm concerned. 

Apricot Bars

3/4 cup butter (room temp)

1 cup granulated sugar

1 egg

1/2 tsp vanilla

2 cups all purpose flour

1/2 tsp baking powder

Dash of salt

1 1/3 cups shredded coconut

1/2 to 3/4 cup chopped nuts 

1 (12 oz) jar of apricot preserves

Mix flour, baking powder and salt in a bowl,set aside.  Cream butter and sugar together, add egg and vanilla, mix well.  Gradually add flour mixture to butter mixture to make soft dough; stir in coconut and nuts.  Press 2/3 of dough into a 9x13 inch lightly greased baking pan, using buttered hands to cover bottom of pan. Spread dough with apricot preserves to within 1/2 inch of edges.  Crumble remaining dough over preserves and bake at 350 degrees for 30-35 minutes or until top is light golden brown.  Cool in pan and cut into small squares.  Yield:  36 bars. 

Note:  if you don't care for apricot preserves try strawberry or peach

Taste of Spring . . . .

For me there's nothing like baking sugar cookies -- Saturday I mixed up a favorite cookie dough (recipe below), stored it in the frig to chill overnight and Sunday I was ready to go.

I gathered my baking tools --

• vintage (30 yrs +) Tupperware pastry sheet
• cookie cutters (also vintage from a local antique shop) 
• French rolling pin ( not that old, but it was birthday gift and believe me, I am 'vintage'!) 

-- and soon I had sugar bunnies, ducks, chickens, & eggs cut out and popped into the oven.  The scent of vanilla, nutmeg and cinnamon filled my kitchen - just what I needed on a cold dreary day.  For a couple of hours I rolled and cut and baked -- loving every minute.  And, I might have enjoyed a couple of less than perfect sugar cookie eggs - because, who on earth can resist a warm-from-the-oven cookie?  Not me ! 

After cooling, the cookies were packed between layers of wax paper in a large container and stored in the freezer.  This weekend, they will be glazed and 'blinged out' with colorful sprinkles to be enjoyed by family and friends.  And, even if the weather isn't very 'spring like' and the little girls might be wearing winter coats over frilly Easter dresses -- we will still have a little taste of Sweet Spring to enjoy!

Sugar Cookies

1 cup butter, room temp

1/2 cup shortening

2 cups granulated sugar

4 eggs

2 teaspoons vanilla

5 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1/2 teaspoon cinnamon (optional)

1/4 teaspoon nutmeg (optional)

Mix flour, baking powder, salt and spices together and set aside.  Beat butter, shortening and sugar until creamy; beat in eggs and vanilla.  Gradually add dry ingredients to butter mixture, mixing to for a soft dough.  Form dough into flat disks and wrap in plastic; chill at least 1 hour (or up to 3 days). On a floured surface, roll out dough to thickness of 1/4 inch (keeping remaining dough chilled). Cut out with cookie cutters (2 1/2 inch) on ungreased cookie sheet. Bake at 400 degrees for 7-8 minutes for a soft cookie, 8-9 minutes for a crisp cookie.  Transfer to rack and let cool completely before decorating with powdered sugar glaze.  Store in airtight container with wax paper between layers for 2-3 days.  Maybe be frozen up to 3 months.  Yield: 6 dozen

Powdered Sugar Glaze

2 cups powdered sugar (sifted)

2-3 Tablespoons corn syrup

1/2 teaspoon vanilla

Food coloring to tint glaze

Milk - as needed

Assorted sprinkles

Mix 2 Tbsp of corn syrup & vanilla into powdered sugar, stir until well blended; add food coloring if using.  If glaze is too thick, add a additional corn syrup and a drizzle of milk to thin.  Drizzle or spread on cookies, adding sprinkles before glaze sets.

Baking as therapy

Total stress buster - baking bread.  May be good relieving stress - but for my waistline - not so much !  So, as soon as these loaves were cool, they went directly into the freezer.  Now I'm ready for any 'refreshment emergency' that comes my way.

FYI:  vintage cookie cutters found at an antique store in Piedmont, OK. There will be sugar cookie bunnies and chickens for Easter this year - with sprinkles !



BB Bread (Basic Banana Bread)

3 or 4 ripe bananas, smashed

1/3 cup melted butter (cool for 10 minutes)

1 cup sugar (can be reduced to 3/4 cup if desired)

1 egg, beaten

1 tsp vanilla extract

1 tsp baking soda

pinch of salt

1-1/2 cups all purpose flour

1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees.  Grease and flour loaf pan.  With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.  Mix in sugar, egg and vanilla.  Sprinkle baking soda & salt over the mixture; stir in flour mixture (and nuts) and mixm just until no more flour is visible.  Pour mixture into prepared pans and bake for 50-55 minutes.  Cool on rack for 15 minutes before removing from pan.  

Note:  If using smaller loaf pans, adjust baking times. I baked this bread in 3 of my small loaf pans and baking time was 35 minutes. 

Coconut Bread

2 cups sugar

1 cup vegetable oil

4 eggs

2 tsp coconut extract

1 tsp vanilla extract

3 cups all purpose flour

1/2 tsp salt

3/4 tsp baking powder

3/4 tsp baking soda

1 cup buttermilk

1 cup shredded coconut

Preheat oven to 375 degrees. Grease and flour loaf pan.  Mix together flour, salt, baking powder & soda and set aside.  In a large pan, beat together sugar and oil.  Beat in eggs, coconut and vanilla extracts.  Stir flour mixture into egg mixture alternately with buttermilk & coconut.  Pour into prepared pans and bake for 45-505 minutes, until a toothpick inserted into center of the loaf comes out clean.  Cool on racks for 15 minutes before removing from pan. 

Note:  If using smaller loaf pans, adjust baking time.  I baked this bread in 2 of my medium loaf pans, baking time was 45 minutes.

  

Sweet . . . . .

A box of sweet treats for my daughter -

 her favorite:  Blonde Brownies.

BLONDE BROWNIES

• 2/3 cup butter
• 2-1/2 cups packed brown sugar
• 3 eggs
• 1 teasp vanilla extract
• 2-2/3 cups all purpose flour
• 2-1/2 teasp baking powder
• 1/2 teasp salt
• 1/2 cup chopped nuts
• 1 cup mini chocolate chips

In a large saucepan, on low heat, melt butter; add brown sugar to butter and stir well.  Break eggs into a small bowl and beat lightly;  mix eggs into butter mixture along with vanilla. Add flour, baking powder & salt, stir well, batter will be thick.  Spread batter into a greased & floured 9x13-inch pan, sprinkle with nuts and chips.  Bake at 350 degrees for 25-30 minutes or unitl the edges begin to pull away from sides.  Remove from oven and cool on wire rack until completely cooled before cutting into squares. 

Pecan Pie + Brownies = Sugar High

It all started with me reading some of my fav blogs - and seeing a recipe, for Pecan Pie-Brownies, follow this link to get the recipe ( http://cookiesandcups.com/pecan-pie-brownies/  ).  Brownies with pieces of pecan pie all through the batter - yes please. 

I printed off the recipe and made a batch last night -- the picture below is what my kitchen looked like after the brownies were in the oven.  Please notice that chocolate is everywhere - even on the handle of the saucepan.  And, let me tell you that cutting an entire pecan pie into bite size pieces is not an easy task -- bits of pie crust flew in every direction. But, I'm here to tell you,  it was very well worth the effort  - - -   

- - just feast your eyes on all these yummy looking brownies!  I filled 2 tins and this large container - in fact, the recipe makes so much batter that I baked it in one 9x13-inch pan and an 8-inch pan and I still had nice thick brownies.  These brownies are chewy and chocolatey with bits of rich pecan pie in every bite - a very decadent dessert just perfect for the holidays. 

Tonight - I'm making gingerbread cookies and Kahlua Balls.  I'm on a roll (and a 'sugar high') !!

A 'keeper' recipe . . . . .

I invited the 'The Barefoot Contessa' for dessert yesterday. 

Unfortunately, the invitation was only extended to one of her recipes  -  I was sure Ina would be too busy with her own 4th of July celebrations to make the trek to Mustang, Oklahoma.

What you see below is my first attempt with the recipe for 'Honey Vanilla Pound Cake' -- and, even though I didn't have cake flour and used plain old all-purpose flour -- the cake turned out beautiful.  One of the loaves was 'taste-tested' prior to supper -- and, I will say that this is a 'keeper' of a recipe.  Moist, dense buttery pound cake with just a hint of honey - perfect topped with strawberries and whipped cream.  

And, in my opinion, I think my little loaves looked just like the picture beside the recipe - 

except for  the professional photography and the very expensive loaf pan! 

Note:  Recipe is from 'Barefoot Contess, Back to Basics' -- Mine was a gift from my Son & Daughter-in-Law.  Read all about it here:    *http://www.barnesandnoble.com/w/barefoot-contessa-back-to-basics-ina-garten/1102302103?ean=9781400054350&itm=2&usri=ina+garten  

Research & Development

I've never had what I consider a 'great' recipe for Zucchini Bread.  A zucchini bread with great texture.  The bread must be moist and loaded with zucchini & nuts.  O' and with just the right amount of vanilla & cinnamon.  To that end - I've been 'auditioning' recipes for Zucchini Bread for the past few months.  

This recipe is the latest contender - baked last night.  We are half way through the first loaf and so far, it's checking most of the boxes.  Expanding the research, I'll deliver a loaf to my daughter's house tomorrow - to see if it passes the 'taste test' with the grandbabes. 

Zucchini Bread

(Take 4)

3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 tsps ground cinnamon

3 eggs

1 cup vegetable oil

2-1/4 cups granulated sugar

3 tsp vanilla

2 cups grated zucchini

1 cup chopped nuts 

Grease and flour 2 loaf pans (8x4 inch).  Preheat oven to 325 degrees. In a bowl, mix together flour, salt, soda, baking powder, cinnamon, set aside.  Beat eggs, oil, vanilla and sugar together in a large bowl.  Add dry ingredients to egg mixture and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans.  Bake for 40-50 minutes, or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes.  Remove bread from pan, and completely cool.

Gingerbread - 'the official cookie of the season'

I've been tinkering around with recipes for Gingerbread Cookies for over 30 years and this one is a 'keeper'.   Soft, chewy cookies with a Christmasy mix of spices.

Gingerbread Cookies

1 cup granulated sugar
2 tsp ground ginger
1/2 tsp nutmeg
2 tsp cinnamon
1/4 tsp ground black pepper
1/2 tsp salt
1-1/2 tsp baking soda
1 cup butter, melted
1/2 cup evaporated milk
1 cup molassess
1 tsp vanilla extract
4 cups all purpose flour

Preheat oven to 375°F. Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda in a large mixing bowl. Mix well. Add melted butter, evaporated milk, molasses and vanilla extract (if desired). Stir until well combined. Add the flour 1 cup at a time, stirring well after each addition to prevent lumps. The dough should be very smooth and stiff enough to handle without sticking to your fingers. If necessary, add up to 1/2 cup additional flour to prevent sticking (I like to knead in some extra flour during rolling and cutting), and chill dough before using.

On a well-floured surface, roll out the dough to 1/4-inch thickness. Cut with novelty cookie cutters or a round biscuit cutter. It may be necessary to re-flour your surface several times to prevent dough from becoming sticky.

Bake on a lightly greased baking sheet for 10-12 minutes (I like my gingerbread soft so I always underbake - and there are no eggs here to worry about!). For small cookies like those shown in the picture, reduce baking time to 6-7 minutes. The cookies are done if they spring back when touched (but before the edges begin to brown!). Remove cookies immediately from baking sheet and cool on a clean countertop.

A few notes: This recipe makes a LOT of cookies - especially if you make them small. It can also be used to make crispy, gingersnap-like treats. Just increase baking time and remove cookies once the edges have just begun to brown (great for dunking into your coffee or a glass of cold milk)

Verbs of the season . . . .

Baking:  a new Gingerbread Cookie recipe  - it received 'rave reviews' from my family.  This recipe is a 'keeper' (I'll post the recipe soon ).  

Enjoying:  the last of my 'Linda' roses -- still pretty in early December and it makes me smile every time I see it  (Mr. Snowman agrees!) 

Wrestling:  'Grandbabe' quilts on my dining room table  -- two are bound and ready to be wrapped up for Christmas --  one more to go and my holiday quilting will be done.

Knitting:  a tiny Elf hat and scarf for a special little girl who still 'believes'.  Who knew you could 'stitch' some Christmas magic with needles and yarn !

Dreaming:  of a new project - one that will take me a year to finish and I can't wait to start (but, first I'll need more than one skein of yarn!)

Lots to do over the next couple of weeks - but, I'm taking my time to savor each task and remember the real reason for this holiday.



Sunday Baking

Late Sunday afternoon - the mixing bowl, loaf pans and cookies sheets drying on my kitchen counter. 

I spent most of the day baking --  4 loaves of Cream Cheese Banana Bread and a double batch of Snickerdoodles.   

Note:  The baking was also my attempt to stay away from the television and the constant coverage of the 10th anniversary of 9-11-01.  All the remembering and rehashing was wearing me down and I needed to get away from those sights & sounds.  My family wasn't directly affected by what happened -- and I can't even imagine the feelings of the families who lost loved ones on that awful day.  As I measured and stirred and baked -- my thoughts & prayers were directed to those families. May they have comfort in their memories of their life before -- and the courage to make new memories in here and now.

In my genes . . . . .

There were ripe bananas in the house this week - which meant it was time to bake Banana Bread, using my old standy by recipe from Southern Living: 

Hawaiian Bread 

In a large bowl, mix together: 

• 3 cups all-purpose flour
• 3/4 tsp salt
• 1 tsp baking soda
• 2 cups granulated sugar 
• 1 tsp ground cinnamon
• 1/2 cup finely chopped walnuts or pecans (optional)

In a smaller bowl, mix together:

• 1 cup vegetable oil
• 3 eggs
• 2 cups ripe bananas, mashed*
• 1 can (8 oz) crushed pineapple, drained
• 2 tsp vanilla

Add wet ingredients to dry, stir just until no more flour is visible.  Pour batter into regular size loaf pans (sprayed with PAM). Bake at 350 degrees for 55 minutes or until bread tests done with a toothpick (adjust baking times for smaller or larger pans).  Cool in pans for 10 minutes before turning out onto wire racks to cool completely.  Keeps very well for 2-3 days at room temp or can be frozen (well wrapped) up to 6 months. 

* 2 cups of either grated carrots or zucchini can be subsituted for the bananas 

 

Note:  The above picture is proof positive that I am my Mother's Daughter.  I've stopped buying crushed pineapple in those small (and expensive) cans that are the correct size for this recipe.  Now I buy the larger economy size (read: cheaper) and use half for a batch of bread. 

And, if you need more proof - I save the remaining crushed pineapple in a recycled peanut butter jar that goes into the frig until it's needed.  Believe me, I thought of my Mom when I reached for this jar and smiled.  If you could see inside her refrigerator - you would understand -- which is the reason I put the date on my jar !!!!

Longing for Autumn

Harvest Apple Bread

• 3 cups flour
• 2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tsp baking soda
• 1 tsp salt
• 1/4 tsp baking powder
• 3 eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 Tbsp vanilla extract
• 2 cups chopped apples (peeled)
• 1/2 cup chopped walnuts or pecans

Mix flour, spices, soda, salt, baking powder together in a bowl.  In large bowl, beat eggs then add sugar, oil and vanilla; mix well.  Add dry ingredients to egg mixture and stir just until blended; stir in apples & nuts.  Fill 2 greased loaf pans 2/3 full and bake at 350 degrees for approx 1 hour (or until bread tests done with a toothpick).  Cool in pans for 10 minutes before turning out onto wire racks to cool completely.  Keeps very well at room temp for a couple of days and can be frozen (well wrapped) up to 3 months. 

Here's my plan -- I'm beyond tired of Summer -- so, for the next few weeks I will be baking/cooking all sorts of  'Autumny' breads, casseroles, soups, etc . . . . and, just maybe the weather will actually turn 'Autumn-like'!   Don't know it will work, but if it doesn't -- at least I'll have a freezer full of prepared food !  

Note:  this bread is a 'keeper' !