Isn't that a statement? I didn't make up that name.
I was looking through some vintage recipes from my Aunt Faye and I saw this recipe for The World's Best Cookie.
Thank you Aunt Faye for saving your recipes. She was a personal Chef in the 50's and 60's. I have her hand written recipes. She made these cookies when my sister and I were little and my mother continued making them after my aunt died.
The World's Best Cookie!
2 sticks of butter, softened
1 C granulated sugar
1 C brown sugar, packed
1 egg
1 C vegetable oil
1 C oats
2 C of Corn Flakes, crush to make 1 C.
1/2 C coconut
3 1/2 C flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 C pecan pieces
Preheat oven to 350 degrees
In a stand mixer, or by hand:
Cream together butter and sugar
Add egg and mix well
Add remaining ingredients beating well after each addition
Drop by the spoonful onto a cookie sheet and press with a fork
Bake for 12 minutes
Remove from cookie sheet and sprinkle with sugar
The recipe says that it makes 90 - 100 2" cookies, Oh my!
Enjoy!
Peace in the Kitchen!
Wednesday, October 16, 2013
Sour Cream Apple Pie
I love anything made with Apple during the Fall and Winter Seasons.
I have many recipes using Apples.
My new favorite Apple is Jonagold.
I've recently heard about Gravenstein Apples but I haven't looked for them. I may do that this weekend and try one. Apparently they are excellent for baking.
2 TBS flour
1/2 C granulated sugar
1/2 C brown sugar
1 egg, beaten
1 C sour cream
1tsp vanilla
1/4 tsp salt
5 C Jonagold Apples, peeled, cored, sliced.
1 - 9" unbaked pie shell
Preheat oven to 350 degrees
Combine flour and sugar in a bowl
Add egg, sour cream , vanilla and salt.
Beat until smooth.
Fold in Apples by hand and pour into the pie shell.
Topping:
Blend all ingredients until crumbly and cover the pie with the topping.
Bake for 30 minutes.
Enjoy!
Peace in the Kitchen!
Topping:
1/2 C granulated sugar
5 TBS flour
1/2 stick of butter
I have many recipes using Apples.
My new favorite Apple is Jonagold.
I've recently heard about Gravenstein Apples but I haven't looked for them. I may do that this weekend and try one. Apparently they are excellent for baking.
2 TBS flour
1/2 C granulated sugar
1/2 C brown sugar
1 egg, beaten
1 C sour cream
1tsp vanilla
1/4 tsp salt
5 C Jonagold Apples, peeled, cored, sliced.
1 - 9" unbaked pie shell
Preheat oven to 350 degrees
Combine flour and sugar in a bowl
Add egg, sour cream , vanilla and salt.
Beat until smooth.
Fold in Apples by hand and pour into the pie shell.
Topping:
1/2 C granulated sugar
5 TBS flour
1/2 stick butter (4TBS or 1/4C)
Topping:
Blend all ingredients until crumbly and cover the pie with the topping.
Bake for 30 minutes.
Enjoy!
Peace in the Kitchen!
Topping:
1/2 C granulated sugar
5 TBS flour
1/2 stick of butter
Nestle's Toll House Pie
This comes from the Nestle Company.
A slice of this pie is like a big chocolate chip cookie.
Serve it with whipped cream or vanilla ice cream and that's all you need for dessert!
2 eggs
1/2 C flour
1/2 C granulated sugar
1/2 C brown sugar
1 C butter (2 sticks), melted and cooled to room temperature
1 (6oz.) package of semi sweet Nestle's chocolate chips
1 C chopped pecans
1- 9" unbaked pie shell
Preheat the oven to 350 degrees
In a large bowl:
Beat eggs until foamy
Add flour
granulated sugar
brown sugar
Beat until blended
Stir in melted butter
Fold in Chocolate Chips and Pecans
Spread batter into the pie shell
Bake for 1 hour
Remove from oven and serve warm topped with whipped cream or vanilla ice cream.
The recipe can be doubled to make 2 pies at once,
The pies can be frozen.
Enjoy!
Peace in the Kitchen!
A slice of this pie is like a big chocolate chip cookie.
Serve it with whipped cream or vanilla ice cream and that's all you need for dessert!
2 eggs
1/2 C flour
1/2 C granulated sugar
1/2 C brown sugar
1 C butter (2 sticks), melted and cooled to room temperature
1 (6oz.) package of semi sweet Nestle's chocolate chips
1 C chopped pecans
1- 9" unbaked pie shell
Preheat the oven to 350 degrees
In a large bowl:
Beat eggs until foamy
Add flour
granulated sugar
brown sugar
Beat until blended
Stir in melted butter
Fold in Chocolate Chips and Pecans
Spread batter into the pie shell
Bake for 1 hour
Remove from oven and serve warm topped with whipped cream or vanilla ice cream.
The recipe can be doubled to make 2 pies at once,
The pies can be frozen.
Enjoy!
Peace in the Kitchen!
Cream of Poblano and Corn Soup
The Poblano Chile Pepper is typically milder that other Chile Peppers. It comes to us from Puebla, Mexico.
Texans eat a lot of Chile Peppers. We use them is many recipes in Mexican and Tex - Mex Cuisine.
1 large Poblano Chile Pepper
1 small onion, chopped
2 cloves of garlic, chopped
3 TBS butter
1 1/2 C heavy cream
1 Vegetable Bouillon cube
1 1/2 tsp cumin
1 small can of creamed corn
2 TBS chopped fresh cilantro
Tabasco to taste
Remove the stem of Poblano Pepper, cut it in half lengthwise , remove seeds and ribs.
Chop coarsely
In a saute pan on low heat:
butter
poblano pepper
onion
garlic
Saute for 10 minutes, stir occasionally
Add:
heavy cream
bouillon cube
cumin
corn
1 TBS chopped cilantro
Continue cooking just until heated through. Do not boil
Salt and Tabasco to taste
Garnish each bowl with remaining cilantro
Enjoy!
Peace in the Kitchen!
Texans eat a lot of Chile Peppers. We use them is many recipes in Mexican and Tex - Mex Cuisine.
1 large Poblano Chile Pepper
1 small onion, chopped
2 cloves of garlic, chopped
3 TBS butter
1 1/2 C heavy cream
1 Vegetable Bouillon cube
1 1/2 tsp cumin
1 small can of creamed corn
2 TBS chopped fresh cilantro
Tabasco to taste
Remove the stem of Poblano Pepper, cut it in half lengthwise , remove seeds and ribs.
Chop coarsely
In a saute pan on low heat:
butter
poblano pepper
onion
garlic
Saute for 10 minutes, stir occasionally
Add:
heavy cream
bouillon cube
cumin
corn
1 TBS chopped cilantro
Continue cooking just until heated through. Do not boil
Salt and Tabasco to taste
Garnish each bowl with remaining cilantro
Enjoy!
Peace in the Kitchen!
Crock Pot Tuscan White Bean and Rosemary Soup
This is a simple version of a traditional Italian Bean Soup. It's as well known in Italy as the Soup au Pistou is in France.
2 C dried great northern or cannellini beans
6 C water
1 onion, diced
6 cloves of garlic, chopped
salt to taste
Olive Oil and fresh chopped Rosemary for garnish
Rinse beans, place them in a 7 quart slow cooker
Add water, onion, and garlic
Cover and cook on low for 8 hours, beans should be tender.
Use an immersion stick blender and puree the soup to your desired texture.
Serve each bowl drizzled with olive oil and sprinkled with fresh chopped Rosemary.
Enjoy!
Peace in the Kitchen!
2 C dried great northern or cannellini beans
6 C water
1 onion, diced
6 cloves of garlic, chopped
salt to taste
Olive Oil and fresh chopped Rosemary for garnish
Rinse beans, place them in a 7 quart slow cooker
Add water, onion, and garlic
Cover and cook on low for 8 hours, beans should be tender.
Use an immersion stick blender and puree the soup to your desired texture.
Serve each bowl drizzled with olive oil and sprinkled with fresh chopped Rosemary.
Enjoy!
Peace in the Kitchen!
Crock Pot Soup au Pistou
We've spent a lot of time in Provence. This simple soup contains all of the traditional flavors of Provence. A traditional Provencal Garden (Potager) will contain all of the fresh ingredients found in this soup.
The classic finish is to drizzle the soup with some fresh Pesto (Pistou) and a sprinkle of grated Parmesan Cheese.
I'm surprised I haven't posted this recipe earlier.
I make a lot of soup from October until March or April.
2 TBS olive oil
1 onion, chopped
1 medium eggplant, peeled, cubed, 1" pieces
6 C water
1 medium zucchini, cubed, 1" pieces
1 medium green bell pepper, diced into 1" pieces
2 large tomatoes, chopped
1 C Mediterranean Olives, halved
2 Tbs fresh thyme
2 TBS chopped Fresh Basil leaves
salt and pepper to taste
Pesto and Parmesan Cheese for garnish. Pesto recipe is on my blog.
Saute onion in olive oil 10 minutes
Transfer to a 7 quart slow cooker.
Add eggplant and water.
Cover and cook on low for 4 hours, until tender
Add:
zucchini
bell pepper
tomatoes
olives
Cook for an additional hour
check for salt and pepper to taste.
Turn off the cooker, stir in thyme and basil
Serve drizzled with Pesto
Sprinkle with grated Parmesan Cheese
Enjoy!
Peace in the Kitchen!
The classic finish is to drizzle the soup with some fresh Pesto (Pistou) and a sprinkle of grated Parmesan Cheese.
I'm surprised I haven't posted this recipe earlier.
I make a lot of soup from October until March or April.
2 TBS olive oil
1 onion, chopped
1 medium eggplant, peeled, cubed, 1" pieces
6 C water
1 medium zucchini, cubed, 1" pieces
1 medium green bell pepper, diced into 1" pieces
2 large tomatoes, chopped
1 C Mediterranean Olives, halved
2 Tbs fresh thyme
2 TBS chopped Fresh Basil leaves
salt and pepper to taste
Pesto and Parmesan Cheese for garnish. Pesto recipe is on my blog.
Saute onion in olive oil 10 minutes
Transfer to a 7 quart slow cooker.
Add eggplant and water.
Cover and cook on low for 4 hours, until tender
Add:
zucchini
bell pepper
tomatoes
olives
Cook for an additional hour
check for salt and pepper to taste.
Turn off the cooker, stir in thyme and basil
Serve drizzled with Pesto
Sprinkle with grated Parmesan Cheese
Enjoy!
Peace in the Kitchen!
Crock Pot Cauliflower and Cheese Soup
2 TBS butter
1 onion, shopped
2 ribs of celery, diced
1 large cauliflower, coarsely chopped
4 1/2 C water and 1/2 C dry white wine
1 C crumbled Stilton or French Blue Cheese, divided
1/2 C grated Cheddar
1 C heavy cream
salt
1/4 C fresh chopped herbs, (chives, parsley, tarragon, oregano)
In a saute pan, over medium heat:
butter
onion
saute about 10 minutes
Add celery for another 2 - 3 minutes.
Transfer to a 7 quart slow cooker
Add cauliflower and water and wine.
Cover and cook on low for 4 hours. (cauliflower should be tender)
Use an immersion stick blender and puree the soup until creamy smooth.
Stir in 1/2 C of the Stilton Cheese, Cheddar and Heavy Cream.
Salt to taste.
Serve soup garnished with remaining cheese and herbs.
Enjoy!
Peace in the Kitchen!
1 onion, shopped
2 ribs of celery, diced
1 large cauliflower, coarsely chopped
4 1/2 C water and 1/2 C dry white wine
1 C crumbled Stilton or French Blue Cheese, divided
1/2 C grated Cheddar
1 C heavy cream
salt
1/4 C fresh chopped herbs, (chives, parsley, tarragon, oregano)
In a saute pan, over medium heat:
butter
onion
saute about 10 minutes
Add celery for another 2 - 3 minutes.
Transfer to a 7 quart slow cooker
Add cauliflower and water and wine.
Cover and cook on low for 4 hours. (cauliflower should be tender)
Use an immersion stick blender and puree the soup until creamy smooth.
Stir in 1/2 C of the Stilton Cheese, Cheddar and Heavy Cream.
Salt to taste.
Serve soup garnished with remaining cheese and herbs.
Enjoy!
Peace in the Kitchen!
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