Source: Marsha Brockman
Yield: 1 pie
1 can Eagle Brand Sweetened Condensed Milk
1 8oz package cream cheese, room temperature
1/3 c lemon juice
1 tsp vanilla
1 graham cracker crust
1 can cherry pie filling
Beat cream cheese in a large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
Pour into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.
Note: If you are using the larger "two extra slices" pre made graham cracker crust, a triple batch of filling will fill two crusts.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Tuesday, November 25, 2014
Friday, January 3, 2014
Sour Cream Apple Pie
Source: Martha Stewart
Yield: 1 10" pie
One pie crust
Crumb Topping:
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 cup walnuts, coarsely chopped
Apple Filling:
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
Pinch of salt
16 ounces sour cream
2 eggs, room temperature, lightly beaten
2 teaspoons pure vanilla extract
6 Granny Smith or other crisp, tart apples (about 2 1/2 pounds)
Roll out dough into a 15-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 10-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and fold under, pressing onto rim of pie plate. Use your fingers to create a scalloped edge if desired. Refrigerate until firm, about 1 hour.
Make the crumb topping: Whisk together sugars, flour, cinnamon, and salt. Add butter, and combine with a fork or pastry cutter. Stir in walnuts, and press filling into large clumps with your hands; refrigerate until ready to use.
Preheat oven to 450 degrees with 2 racks in lower third.
Peel and core the apples, slice them into 1/4-inch wedges and put into a very large mixing bowl.
Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a medium sized mixing bowl. Stir in sour cream, eggs, and vanilla until thoroughly combined. Pour over apples and stir to coat. Carefully fill the crust with apples. Arrange them neatly so that they are packed firmly and there are no open spaces.
Place an empty rimmed baking sheet on lowest oven rack to catch any drips, then bake pie 10 minutes. Reduce oven temperature to 350 degrees, and bake until apples are golden brown in places, juices are bubbling, and crust is golden brown, about 45 minutes.
Remove topping from refrigerator, and crumble over hot filling. Bake until topping is browned and set, apples are tender, and bottom crust is thoroughly baked, about 50 minutes. Let cool completely on a wire rack, 3 to 4 hours.
Yield: 1 10" pie
One pie crust
Crumb Topping:
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 cup walnuts, coarsely chopped
Apple Filling:
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
Pinch of salt
16 ounces sour cream
2 eggs, room temperature, lightly beaten
2 teaspoons pure vanilla extract
6 Granny Smith or other crisp, tart apples (about 2 1/2 pounds)
Roll out dough into a 15-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 10-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and fold under, pressing onto rim of pie plate. Use your fingers to create a scalloped edge if desired. Refrigerate until firm, about 1 hour.
Make the crumb topping: Whisk together sugars, flour, cinnamon, and salt. Add butter, and combine with a fork or pastry cutter. Stir in walnuts, and press filling into large clumps with your hands; refrigerate until ready to use.
Preheat oven to 450 degrees with 2 racks in lower third.
Peel and core the apples, slice them into 1/4-inch wedges and put into a very large mixing bowl.
Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a medium sized mixing bowl. Stir in sour cream, eggs, and vanilla until thoroughly combined. Pour over apples and stir to coat. Carefully fill the crust with apples. Arrange them neatly so that they are packed firmly and there are no open spaces.Place an empty rimmed baking sheet on lowest oven rack to catch any drips, then bake pie 10 minutes. Reduce oven temperature to 350 degrees, and bake until apples are golden brown in places, juices are bubbling, and crust is golden brown, about 45 minutes.
Remove topping from refrigerator, and crumble over hot filling. Bake until topping is browned and set, apples are tender, and bottom crust is thoroughly baked, about 50 minutes. Let cool completely on a wire rack, 3 to 4 hours.
Thursday, December 26, 2013
Cherry Pie
Source: King Author Flour Presidential Cherry Pie
Yield: 1 9" pie
One double pie crust
16 oz. bag frozen sour cherries
2/3 cup sugar
1/3 cup Clear Jel
3/4 teaspoon almond extract
1/4 teaspoon salt
2 tablespoons butter, optional
Preheat oven to 425.
Line a standard (nont deep dish) pie plate with pie crust and set aside.
Thaw cherries completely and drain juice unto a large pot over medium high heat. Reduce juice to approximately 1 3/4 cups. Remove pot from heat and pour concentrated juice into a heat proof container.
Move cherries to the pot. Add 1 cup sugar, 1 cup of concentrated juice, and almond extract. Stir to combine while cooking over medium high heat.
In a small bowl combine 1/3 cup Clear Jel and remaining 1/3 cup sugar, add to the pot with the cherries and cook to desired thickness. Cool for about 5 minutes to test thickness before filling pastry.
Spoon filling into the pastry-lined pan.
Roll out the second crust and place it on top of the filling. Cut slits into the top to vent steam, and seal the top and bottom crusts together, fluting with your fingers or a fork. (You may also choose to make a woven lattice crust.)
Place the pie on a parchment-lined (to catch any spills) baking sheet, and bake in a preheated 425°F oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.
Remove the pie from the oven, and cool completely on a rack before slicing, so the filling can set.
Yield: 1 9" pie
One double pie crust
16 oz. bag frozen sour cherries
2/3 cup sugar
1/3 cup Clear Jel
3/4 teaspoon almond extract
1/4 teaspoon salt
2 tablespoons butter, optional
Preheat oven to 425.
Line a standard (nont deep dish) pie plate with pie crust and set aside.
Thaw cherries completely and drain juice unto a large pot over medium high heat. Reduce juice to approximately 1 3/4 cups. Remove pot from heat and pour concentrated juice into a heat proof container.
Move cherries to the pot. Add 1 cup sugar, 1 cup of concentrated juice, and almond extract. Stir to combine while cooking over medium high heat.
In a small bowl combine 1/3 cup Clear Jel and remaining 1/3 cup sugar, add to the pot with the cherries and cook to desired thickness. Cool for about 5 minutes to test thickness before filling pastry.
Spoon filling into the pastry-lined pan.
Roll out the second crust and place it on top of the filling. Cut slits into the top to vent steam, and seal the top and bottom crusts together, fluting with your fingers or a fork. (You may also choose to make a woven lattice crust.)
Place the pie on a parchment-lined (to catch any spills) baking sheet, and bake in a preheated 425°F oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.
Remove the pie from the oven, and cool completely on a rack before slicing, so the filling can set.
Easy Flaky Pie Crust
Source: The Solitary Cook
Yield: Two Crusts
2 1/2 cups all-purpose flour
1 tsp fine ground sea or kosher salt
1 tsp sugar
8 oz cold butter
6 oz ice water
Measure the flour, salt, and sugar into the bowl of a mixer fitted with the paddle. Cut the stick of butter into 8 pieces. Fill a large measuring cup with ice, followed by cold water. Have a smaller measuring cup into which to measure the ice water.
Drop the butter cubes into the bowl, scattering them over the surface of the dry ingredients. Turn the mixer on to its lowest speed. Mix only until most of the chunks of butter are about the size of hazelnuts.
Measure off 6 ounces of ice water. With the mixer running on low speed, pour it straight down the side of the bowl in a steady stream, and not necessarily a slow one. Get it into the bowl quickly, but don't dump it all at once. Pouring the water down the side of the bowl delivers it to the bottom of the bowl.
Continue mixing only until no dry ingredients remain in the bottom of the bowl. Allow the mixer to run just until the last of the dry ingredients have been picked up by the paddle.
On a lightly floured your work surface use the palms of your hands to just press the dough into a somewhat cohesive dome. Divide in half and work with one piece at a time. Shape each one into a round disk about 3/4" thick. Wrap each in plastic wrap and refrigerate for at least 30 minutes before rolling or freeze for up to 2 months.
Yield: Two Crusts
2 1/2 cups all-purpose flour
1 tsp fine ground sea or kosher salt
1 tsp sugar
8 oz cold butter
6 oz ice water
Measure the flour, salt, and sugar into the bowl of a mixer fitted with the paddle. Cut the stick of butter into 8 pieces. Fill a large measuring cup with ice, followed by cold water. Have a smaller measuring cup into which to measure the ice water.
Drop the butter cubes into the bowl, scattering them over the surface of the dry ingredients. Turn the mixer on to its lowest speed. Mix only until most of the chunks of butter are about the size of hazelnuts.
Measure off 6 ounces of ice water. With the mixer running on low speed, pour it straight down the side of the bowl in a steady stream, and not necessarily a slow one. Get it into the bowl quickly, but don't dump it all at once. Pouring the water down the side of the bowl delivers it to the bottom of the bowl.
Continue mixing only until no dry ingredients remain in the bottom of the bowl. Allow the mixer to run just until the last of the dry ingredients have been picked up by the paddle.
On a lightly floured your work surface use the palms of your hands to just press the dough into a somewhat cohesive dome. Divide in half and work with one piece at a time. Shape each one into a round disk about 3/4" thick. Wrap each in plastic wrap and refrigerate for at least 30 minutes before rolling or freeze for up to 2 months.
Tuesday, September 17, 2013
Banana Bread
Yield: 2 8" loaves
Source: Betty Crocker's 40th Anniversary Edition Cookbook
Lately I find myself purchasing bananas 7 and 8 at a time even though I full well know that I'll never get them eaten by the end of the week. It seems I subconsciously want banana bread.
1 1/4 cup sugar
1/2 cup (one stick) butter, softened
2 eggs
1 1/2 cup mashed ripe banana (3 to 4 medium)
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped pecans
Place oven rack in lowest position and preheat to 350°. Grease bottoms only of 2 8" loaf pans.
Mix sugar and butter into a paste, add eggs one at a time. Add bananas. (I don't mash them, instead I put the mixer on about 3 and toss chunks of banana into the whirring beater. It's quite fun, I highly recommend it.) Pour in buttermilk and add vanilla. Beat until smooth. Blend in remaining flour, baking soda, and salt until just combined. Stir in nuts.
Pour batter into pans and bake for about 1 hour or until tester comes out clean. Cool 5 minutes. Run a knife around the edge of each pan to loosen the sides. Remove from pans and allow to completely cool on a wire rack before slicing.
Source: Betty Crocker's 40th Anniversary Edition Cookbook
Lately I find myself purchasing bananas 7 and 8 at a time even though I full well know that I'll never get them eaten by the end of the week. It seems I subconsciously want banana bread.
1 1/4 cup sugar
1/2 cup (one stick) butter, softened
2 eggs
1 1/2 cup mashed ripe banana (3 to 4 medium)
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped pecans
Place oven rack in lowest position and preheat to 350°. Grease bottoms only of 2 8" loaf pans.
Mix sugar and butter into a paste, add eggs one at a time. Add bananas. (I don't mash them, instead I put the mixer on about 3 and toss chunks of banana into the whirring beater. It's quite fun, I highly recommend it.) Pour in buttermilk and add vanilla. Beat until smooth. Blend in remaining flour, baking soda, and salt until just combined. Stir in nuts.
Pour batter into pans and bake for about 1 hour or until tester comes out clean. Cool 5 minutes. Run a knife around the edge of each pan to loosen the sides. Remove from pans and allow to completely cool on a wire rack before slicing.
Saturday, October 27, 2012
Chocolate Chip Cookies
Yield: About 36 Cookies
Source: Allrecipes.com
This is my go-to chocolate chip cookie recipe, it's the only one I ever use. I'll make them with chopped pecans and dark chocolate chips for me, or leave out the nuts and use milk-chocolate chips when making them for The Kid. The baking soda and hot water thing sounds weird, I know, but it gives the finished cookies this almost shiny outer shell with crispy edges and a chewy center. I'm Queen of the barely cooked cookie and these are perfect. They will keep for a couple of days in a sealed container (anything with real butter starts to taste odd to me by about day 3) or months in the freezer. I actually prefer them straight out of the freezer.
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
3 cups all purpose flour
2 cups chocolate chips (your choice)
1 cup chopped nuts (your choice or not at all)
Preheat your oven to 350° and grease two cookie sheets.
Cream the butter and sugars until smooth. Beat in the eggs, one at a time. Add the vanilla. Dissolve the baking soda in hot water (out of the tap is fine), add to the batter along with salt.
Add the flour, one cup at a time. When the flour is fully incorporated, add the chocolate chips and the nuts.
Use a No. 40 disher (about 1.5 Tbs) to scoop the dough out onto your baking sheets. Leave about 2 inches between each one. Bake for 11-12 minutes in preheated oven, or until the edges are light brown. If you're cooking two sheets at once, rotate them halfway through and give them an extra minute of cooking time.
Source: Allrecipes.com
This is my go-to chocolate chip cookie recipe, it's the only one I ever use. I'll make them with chopped pecans and dark chocolate chips for me, or leave out the nuts and use milk-chocolate chips when making them for The Kid. The baking soda and hot water thing sounds weird, I know, but it gives the finished cookies this almost shiny outer shell with crispy edges and a chewy center. I'm Queen of the barely cooked cookie and these are perfect. They will keep for a couple of days in a sealed container (anything with real butter starts to taste odd to me by about day 3) or months in the freezer. I actually prefer them straight out of the freezer.
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
3 cups all purpose flour
2 cups chocolate chips (your choice)
1 cup chopped nuts (your choice or not at all)
Preheat your oven to 350° and grease two cookie sheets.
Cream the butter and sugars until smooth. Beat in the eggs, one at a time. Add the vanilla. Dissolve the baking soda in hot water (out of the tap is fine), add to the batter along with salt.
Add the flour, one cup at a time. When the flour is fully incorporated, add the chocolate chips and the nuts.
Use a No. 40 disher (about 1.5 Tbs) to scoop the dough out onto your baking sheets. Leave about 2 inches between each one. Bake for 11-12 minutes in preheated oven, or until the edges are light brown. If you're cooking two sheets at once, rotate them halfway through and give them an extra minute of cooking time.
Monday, October 22, 2012
Ginger Molasses Pumpkin Bread
Yield: 2-8" loaves
Source: Food52.com
2 1/2 cup flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly ground nutmeg
1 egg
1 cup pumpkin puree*
1/2 cup dark brown sugar
2 Tbs melted butter
1/4 cup veggie oil
1/4 cup molasses
1/2 cup butter milk
1 Tbs minced fresh ginger
1 tsp vanilla extract
1 Tbs turbinado sugar
1 tsp cinnamon
Preheat oven to 350°. Butter and flour two 8" loaf pans (what I used) or one 9" loaf pan (what I don't own).
In a large bowl combine flour, baking soda, baking powder, salt, 2 tsp ground cinnamon, ground ginger, and nutmeg.
In a second bowl whisk together the egg, pumpkin, brown sugar, butter, veggie oil, molasses, and buttermilk until well combined. Stir in fresh ginger and vanilla.
Pour the wet ingredients into the dry ingredients and stir until just combined, be careful not to over mix. Pour batter into prepared pan(s).
Combine the turbinado sugar with the last tsp of cinnamon and sprinkle over to top of the batter.
Bake 30 minutes (two 8" pans), or 55 minutes in one 9" pan, or until a toothpick comes out clean.
Allow to cool in the pan for 10 minutes, remove and allow to cool completely on a wire rack.
*Ok folks, go ahead and take the time to make your own pumpkin puree. It's absolutely worth it. You will never want the junk from the can again, I don't care how much you paid for the organic stuff at Whole Foods. Alton Brown does it here, the hardest thing about the whole process is scraping the seeds and strings out before you roast. Try to make someone who will be on the eating end of this project do the work. It's called delegating.
Roast 2 sugar (or pie) pumpkins at once and you'll end up with about 4 cups of puree. Your mileage will vary of course, based on the size of your pumpkins. I freeze the puree in 1 cup portions. Sugar pumpkins start appearing in mid-to late October in Kansas City so I usually roast 4 of them to make sure I have enough pumpkin puree in the freezer to make pies for Turkey Day and Xmas.
One last note, when I made this I found the bread to be perfectly moist and just the right amount of spicy, but lacking a bit in the sweetness department. Next time I'm upping the sugar to 3/4 cup.
Source: Food52.com
2 1/2 cup flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly ground nutmeg
1 egg
1 cup pumpkin puree*
1/2 cup dark brown sugar
2 Tbs melted butter
1/4 cup veggie oil
1/4 cup molasses
1/2 cup butter milk
1 Tbs minced fresh ginger
1 tsp vanilla extract
1 Tbs turbinado sugar
1 tsp cinnamon
Preheat oven to 350°. Butter and flour two 8" loaf pans (what I used) or one 9" loaf pan (what I don't own).
In a large bowl combine flour, baking soda, baking powder, salt, 2 tsp ground cinnamon, ground ginger, and nutmeg.
In a second bowl whisk together the egg, pumpkin, brown sugar, butter, veggie oil, molasses, and buttermilk until well combined. Stir in fresh ginger and vanilla.
Pour the wet ingredients into the dry ingredients and stir until just combined, be careful not to over mix. Pour batter into prepared pan(s).
Combine the turbinado sugar with the last tsp of cinnamon and sprinkle over to top of the batter.
Bake 30 minutes (two 8" pans), or 55 minutes in one 9" pan, or until a toothpick comes out clean.
Allow to cool in the pan for 10 minutes, remove and allow to cool completely on a wire rack.
*Ok folks, go ahead and take the time to make your own pumpkin puree. It's absolutely worth it. You will never want the junk from the can again, I don't care how much you paid for the organic stuff at Whole Foods. Alton Brown does it here, the hardest thing about the whole process is scraping the seeds and strings out before you roast. Try to make someone who will be on the eating end of this project do the work. It's called delegating.
Roast 2 sugar (or pie) pumpkins at once and you'll end up with about 4 cups of puree. Your mileage will vary of course, based on the size of your pumpkins. I freeze the puree in 1 cup portions. Sugar pumpkins start appearing in mid-to late October in Kansas City so I usually roast 4 of them to make sure I have enough pumpkin puree in the freezer to make pies for Turkey Day and Xmas.
One last note, when I made this I found the bread to be perfectly moist and just the right amount of spicy, but lacking a bit in the sweetness department. Next time I'm upping the sugar to 3/4 cup.
Tuesday, October 2, 2012
Beatty's Chocolate Cake
Yield: One 9x13 cake
This is my go-to chocolate cake, every time I make it we blow through it like locusts. It's that good. The recipe came from the Barefoot Contessa at FoodTV.com. It's really easy and doesn't call for anything special. The only change I make is that I leave the egg yolk out of the frosting and I'm generally too lazy to sift the powdered sugar.
For the Cake
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder*
2 tsp baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Frosting, recipe follows
Preheat the oven to 350 degrees F. Butter and flour the pan.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a cake tester comes out clean.
Cool completely before frosting.
For the Chocolate Frosting
6 ounces good semisweet chocolate1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tsp coffee
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
*I use Hershey's Special Dark cocoa powder and Hershey's Special Dark chips. I just melt the chips in the microwave. This fills a 9x13 pan nicely, cook for 30 minutes. I have found that while this frosting recipe works well for the top of a 9x13 cake, if I were doing a layer cake or cupcakes I would make a double batch of it. Happy eating and good luck on the self control.
Oatmeal Pecan Scotchies
Yield: About 3 dozen cookies
This was adapted from a recipe I found online years ago for Mrs. Fields Pecan Supremes. These are really good, whenever I make them people ask me for the recipe. My brother-in-law always asks me to make these for his birthday and I made them so many times one winter that by Christmas, I had the recipe memorized. And you should know that I am a big fan of the barely cooked cookie so this time and temperature will give you a soft, chewy center.
2 Cups Flour
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 Cup Quick Cooking Oats
3/4 Cup Dark Brown Sugar, Packed
3/4 Cup Sugar
1 Stick of Butter
2 Large Eggs
2 tsp Vanilla Extract
1 Cup Chopped Pecans
1 Cup Butterscotch Chips*
Preheat oven to 350°.
In a medium bowl combine flour, baking soda, salt and quick oats. Mix well and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add the butter to the sugar and mix to form a grainy paste. Scrape down the sides of the bowl and add the eggs one at a time followed by the vanilla. Beat at medium speed until light and fluffy. Add the flour mixture. Once fully incorporated, add pecans and butterscotch chips. Blend at low speed until combined.
Drop dough by rounded tablespoons onto ungreased sheets, about 1 1/2 inches apart. Bake 10 minutes and allow cool on the cookie sheet for about 5 minutes before moving to a cooling rack. Makes about 3 dozen cookies.
*I hate to have stuff like this hanging out open in the freezer so I always just throw in the whole bag. And for what it's worth, I prefer the Hershey's brand.
This was adapted from a recipe I found online years ago for Mrs. Fields Pecan Supremes. These are really good, whenever I make them people ask me for the recipe. My brother-in-law always asks me to make these for his birthday and I made them so many times one winter that by Christmas, I had the recipe memorized. And you should know that I am a big fan of the barely cooked cookie so this time and temperature will give you a soft, chewy center.
2 Cups Flour
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 Cup Quick Cooking Oats
3/4 Cup Dark Brown Sugar, Packed
3/4 Cup Sugar
1 Stick of Butter
2 Large Eggs
2 tsp Vanilla Extract
1 Cup Chopped Pecans
1 Cup Butterscotch Chips*
Preheat oven to 350°.
In a medium bowl combine flour, baking soda, salt and quick oats. Mix well and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add the butter to the sugar and mix to form a grainy paste. Scrape down the sides of the bowl and add the eggs one at a time followed by the vanilla. Beat at medium speed until light and fluffy. Add the flour mixture. Once fully incorporated, add pecans and butterscotch chips. Blend at low speed until combined.
Drop dough by rounded tablespoons onto ungreased sheets, about 1 1/2 inches apart. Bake 10 minutes and allow cool on the cookie sheet for about 5 minutes before moving to a cooling rack. Makes about 3 dozen cookies.
*I hate to have stuff like this hanging out open in the freezer so I always just throw in the whole bag. And for what it's worth, I prefer the Hershey's brand.
Ginger Spiced Molasses Cookies
Yield: About 3 dozen cookies
Source: Food52.com
I'm pretty generous with my spices, I like these cookies to have big flavor. The spice measurements shown here are just a starting point, I'll typically use a heaping measure (rather than a leveled-off measure) These also make fantastic ice cream sandwich components, try them with homemade cinnamon or maple ice cream.
2 1/2 cups all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1/4 tsp ground cloves
3/4 cup packed dark brown sugar
1 large egg
1/2 cup unsulfured molasses
1/3 cup finely diced candied ginger
granulated sugar for rolling
Preheat oven to 375°. Grease your baking sheets.
In a large bowl combine the flour, baking soda, cinnamon, ground ginger, allspice, cloves and salt. Mix well.
In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Add egg and molasses, mix to combine.
Stir in dry ingredients and candied ginger. Refrigerate batter for 1 hour.
Roll dough in 1 1/2" balls. Roll balled dough in granulated sugar and then place onto prepared baking sheets and flatten gently. Bake for 12 minutes in preheated oven, or until the center is set and top is crinkled. Cool on wire racks.
*As I'm sure you know 3/4 cup butter is 1 1/2 sticks. Well, I'm occasionally a moron and instead used 3/4 stick of butter, or 6 tablespoons. I actually have a long history of accidentally shorting the butter in this way and then deciding I prefer the results. I've only made this recipe once, with half the required butter, and the cookies came out beautifully. I can't decide if I even want to mess with doing it the right way.
Source: Food52.com
I'm pretty generous with my spices, I like these cookies to have big flavor. The spice measurements shown here are just a starting point, I'll typically use a heaping measure (rather than a leveled-off measure) These also make fantastic ice cream sandwich components, try them with homemade cinnamon or maple ice cream.
2 1/2 cups all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp salt
3/4 cup unsalted butter, room temperature*3/4 cup packed dark brown sugar
1 large egg
1/2 cup unsulfured molasses
1/3 cup finely diced candied ginger
granulated sugar for rolling
Preheat oven to 375°. Grease your baking sheets.
In a large bowl combine the flour, baking soda, cinnamon, ground ginger, allspice, cloves and salt. Mix well.
In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Add egg and molasses, mix to combine.
Stir in dry ingredients and candied ginger. Refrigerate batter for 1 hour.
Roll dough in 1 1/2" balls. Roll balled dough in granulated sugar and then place onto prepared baking sheets and flatten gently. Bake for 12 minutes in preheated oven, or until the center is set and top is crinkled. Cool on wire racks.
*As I'm sure you know 3/4 cup butter is 1 1/2 sticks. Well, I'm occasionally a moron and instead used 3/4 stick of butter, or 6 tablespoons. I actually have a long history of accidentally shorting the butter in this way and then deciding I prefer the results. I've only made this recipe once, with half the required butter, and the cookies came out beautifully. I can't decide if I even want to mess with doing it the right way.
Chocolate Covered Cherry Sugar Cookies
Yield: 3 dozen cookies
Last Christmas I was really feeling the need for chocolate covered cherries. That lead to attempting to recreate them in cookie form, as I'm not about to make anything as convoluted as chocolate covered cherries are sure to be. And, let's face it, unless you're dropping some serious dough, the store-bought ones — while tasty — are chock full of scary candy chemistry that will put you off sugar for life. (Thank you very much Marc Summers and Unwrapped, you've ruined so many treats for me...)
1 cup Butter, softened
3/4 cup + 1/2 cup Sugar
2 eggs
1/2 tsp Vanilla Extract
1 t Almond Extract
2 1/2 cups All Purpose Flour
1 t Cream of Tartar
1/2 tsp Baking Soda
1/4 tsp Salt
1/4 tsp Ground Nutmeg, fresh if you've got it
6 oz Dried Cherries, chopped
1 cup Slivered Almonds
6 oz Chocolate Chips, I prefer the Hershey's Special Dark Chips
2 tsp Vegetable Oil
Preheat oven to 350°.
In a large mixing bowl, cream the butter and 3/4 cup of sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and almond extracts. In another bowl combine flour, cream of tartar, baking soda, salt and nutmeg. Gradually add the dry ingredients to the wet ones. Mix in dried cherries and almonds.
Roll round teaspoonfuls of dough in the remaining sugar and bake 2 inches apart on an ungreased cookie sheet for 8-10 minutes or until light brown. Remove to wire racks to cool.
Carefully melt chocolate chips in a microwave safe bowl or a double-boiler. Once smooth, thin with 2 t vegetable oil. Put paper towels or newspaper under your cooling racks and drizzle cookies with melted chocolate. Allow to set before storing.
Adapted from Soft Sugar Cookies at AllRecipes.com
Last Christmas I was really feeling the need for chocolate covered cherries. That lead to attempting to recreate them in cookie form, as I'm not about to make anything as convoluted as chocolate covered cherries are sure to be. And, let's face it, unless you're dropping some serious dough, the store-bought ones — while tasty — are chock full of scary candy chemistry that will put you off sugar for life. (Thank you very much Marc Summers and Unwrapped, you've ruined so many treats for me...)
1 cup Butter, softened
3/4 cup + 1/2 cup Sugar
2 eggs
1/2 tsp Vanilla Extract
1 t Almond Extract
2 1/2 cups All Purpose Flour
1 t Cream of Tartar
1/2 tsp Baking Soda
1/4 tsp Salt
1/4 tsp Ground Nutmeg, fresh if you've got it
6 oz Dried Cherries, chopped
1 cup Slivered Almonds
6 oz Chocolate Chips, I prefer the Hershey's Special Dark Chips
2 tsp Vegetable Oil
Preheat oven to 350°.
In a large mixing bowl, cream the butter and 3/4 cup of sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and almond extracts. In another bowl combine flour, cream of tartar, baking soda, salt and nutmeg. Gradually add the dry ingredients to the wet ones. Mix in dried cherries and almonds.
Roll round teaspoonfuls of dough in the remaining sugar and bake 2 inches apart on an ungreased cookie sheet for 8-10 minutes or until light brown. Remove to wire racks to cool.
Carefully melt chocolate chips in a microwave safe bowl or a double-boiler. Once smooth, thin with 2 t vegetable oil. Put paper towels or newspaper under your cooling racks and drizzle cookies with melted chocolate. Allow to set before storing.
Adapted from Soft Sugar Cookies at AllRecipes.com
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