turkey feathers

Make Mine With Sprinkles

Our obsession with donuts, miniature and otherwise continues . . .

Yes, the dollhouse baker has been busy again, sculpting up more diminutive delights for the shop, as well edible ones (for the family) in our actual size real life kitchen. 

Much to our donut loving delight!

The recipes we used came from a February 2004 Country Living issue; a wonderful article called, Ode to the Doughnut--with equally beautiful photographs and all the know-how we needed. 

Recipes are still available online here.

None of the donuts were rated on the website,  however, I can tell you that the Double-Chocolate ones we made were really REALLY good. 

This type of cake-like donut is pretty quick to throw together, unlike the yeast ones that need time to rise.  They do need to chill for at least an hour before you roll and cut them.  We measured and prepared the ingredients ahead of time so all the different steps went pretty smoothly in assembly-line fashion. 

I stepped in to do the deep frying, but the girls were only too happy to do everything else.  Nibbling away as they went along.  It all took about 3 hours from start to finish, not counting the clean-up, which wasn't too bad.  Considering.

It makes for a fun afternoon on a rainy day anyway, even if you only make donut holes. 

Sister Mabel to the Rescue

This is what we were up to this afternoon.   Not only was it a cracking good time, but a lip-smacking one too.  Ginger filled bags with our homemade carmel-corn for her party friends that will come by later. I've already eaten way too much of this.  It's just too good.  The recipe is as old as the hills and one that's still my favorite:

Prepare ahead of time at least 6 quarts of popped corn, that's about 1-1/4 cups uncooked kernels.  Line up several ungreased, sheet-cake pans on the counter and fill them with the popped corn, just up to the sides.  Use additional pans or cookie sheets if you have extra popcorn.  Reserve 1 teaspoon baking soda in a small dish. Combine the following ingredients in a large heavy stock-pot or saucepan:

Sister Mabel's Carmel Corn

• 2 cups packed brown sugar
• 1/2 cup light corn syrup
• 2 sticks of butter
• 1 teas. salt
• 1/4 teas. Cream of Tartar
• 1 cup roasted peanuts or sliced almonds
• gourmet coarse sea salt

Bring ingredients to a boil over medium heat, stirring constantly with a long-handled wooden spoon, until it reaches 260 degrees on a candy thermometer or hardball stage.  (I always just guess here, cooking about 15-20 minutes until bubbly, but not burnt.)  Remove from heat and stir in the baking soda.  Mixture will "puff up" rapidly; keep stirring quickly and thoroughly for about 3 or 4 minutes.  Be very careful when handling this hot sugar mixture, this is probably not a good job for children helpers.  Use a soup ladle to transfer the mixture to the popped corn; pouring it evenly in rows, rather than puddles.  Work quickly as the caramelized sugar will begin to stiffen up in the pot within 5 minutes.   Add the nuts.  Using a plastic spatula, lightly fold the mixture and nuts into the popcorn.  Don't worry if it isn't all coated, some of it will melt down into the bottom of the pan and become soft enough to work with again as it cooks in the oven (200 degrees for one hour).  Fold 2-3 times during this time.  Remove from oven, and fold/mix one more time; sprinkle with the coarse salt.  Let cool about 5 minutes before handling. 

 

Rearranging the Refridgerator

Somehow, all seems right with the world in a blueberry field.  It's peaceful.  There's birdsong.  And the berries seem to taste the sweetest.  As summer draws to a close, we've been enjoying the last of its seasonal gifts.

We've made our share of muffins, jams, and pies this season, so these will be frozen, to revisit summer, all winter long.  Yum.

Update on our backyard garden: SUNFLOWERS! 

Each day seems to yield new surprises.  We've learned that there's nothing quite as wonderful as keeping a little garden just steps away from the back door.  The girls have especially loved tending it and picking their homegrown vegetables to prepare for our meals.  I watch them from the window, gathering baskets in hand, and it all makes me so happy. 

As the September harvest peaks and a new season sneaks in, I realize, somewhat sadly, that soon our sunny garden days will be over. 

However, that can be a good thing.  Especially when "zucchini watch" is waning. 

Summertime Sweets

We are back with a shop update!

More sweet cupcake morsels, the lastest mini-treats to come out of the dollhouse bakery. 

These are so cute.  Grace only had time to make a few, but I am sure she would be happy to take orders, for as long as her supply lasts.  Visit her etsy shop HERE.

 
REAL baking also happened!

Both girls participated in a cake baking contest (last month) for the annual company picnic.  Ginger decorated a small sponge cake with paper butterflies and edible candied flowers she made with egg-whites and ultra-fine sugar.  It was her first time using an icing bag--I think she did pretty good with it.

Grace made a vanilla ring cake, also with edible fresh flowers.  We had some humidity issues that day, but both cakes held up--much to our relief.  These cakes were as delicious as they were beautiful.

Stop & Smell the Cookies

These yummy things were sitting on the kitchen counter cooling when I got home yesterday afternoon.  Ginger and I had gone out to visit friends, while Grace stayed home and baked these for her music teacher.  She pays for her guitar lessons with cookies.  It's a sweet deal for both of them.  The hardest part is keeping us from gobbling them up before she gets to class.  Well, no wonder.  The whole house smelled utterly scrumptuous when I walked in.  It wasn't easy, but I did restrain myself...only snitched one.  (OK, I had two.)  How could I resist?  So good.  Soft, chewy.  Still warm from the oven.  I think the addition of chocolate compliments the molasses perfectly.  Our dear girl used a recipe from everyday FOOD, the *Collectible Cookie Edition* (Holiday 2006), but added her own powder-sugar icing, with "lots of butter",  she told me.  Uh-huh, she's learning.  She also substituted (good quality) chocolate chips instead of the coarsely chopped chocolate squares called for.  I looked, but couldn't find this particular recipe for chocolate molasses cookies to link to from the MS website though...that search engine is so broad and not very helpful or maybe it's under another name.  Anyway, I ran out of time and patience hunting for it, but it's a simple recipe, old as the hills as far as soft-molasses cookies go, with the addition of the melted chocolate.  Oh, and I noticed these when I was clicking around.  Might just try and talk her into making them next.   

And this little cake?  It's her latest creation from the dollhouse bakery.  A special order from Jenny, who requested a miniature of this popular cake made by Miette Patisserie in San Francisco.  I think it's a pretty good likeness.  And no calories!  It's about the size of a quarter in diameter.   Grace just added a few things to her ETSY shop this week.  Many things sold before I had a chance to mention it here.  But there might be a few crumbs left.   If you hurry. .  .  .. .

Sweet Talk

Pink cupcakes topped with candy hearts may be anti-climatic the day after Valentine's Day, but these few were left-over from a party we went to yesterday with friends from our homeschool group.  Ginger, who is nine, has taken a more serious interest in baking lately, and did most of the measuring and mixing using one of my favorite stand-by recipes; Yellow Cupcakes from THE FANNIE FARMER BAKING BOOK.  Page number 378 to be exact; a well-seasoned page to be sure, one that is rumpled and batter-spattered from years of use as (we) continue to turn to it, time and again.  Here's what the author has to say about this recipe: ***"Quickly and inexpensively made, easily put together without an electric mixer, these cakes are a good dessert for any picnic or lunch box.  They also are nice for bake sales and informal buffets.  You can whip them up for an impromptu tea (love that) and have them ready to serve, still warm from the oven, in less than 30 minutes." ***The icing recipe we used, tucked inside our book, is a tear-out from CH magazine (April 2004 issue) calling for Wilton's pastel paste food coloring.)   They topped those cupcakes with edible violets.  Love how sweet they look.  But being Valentine's day and all, we just went with the hearts.

Did you know that these conversational hearts date back to the 1860's?  Had no idea they went back that far. 

Some fun hearts you can make here and here.   These folks will make real customized hearts for you.  And there are these "Bittersweets" for sad disparaging souls.  Which are hilarious, respectively, of course.

And I'm possibly the last to know that candy heart phrases and themes change every year.  For 2007 it's "pet-inspired" with sayings such as, COOL CAT, PUPPY LOVE, TAKE A WALK, MY PET, etc.  (Apparently mine date back a ways.  Do they go bad?) I'd better read on.... there's so much more to know about them here.

Sugar & Spice

We've just been hanging out around the house this weekend, stitching, relaxing, and baking up a storm.  

   

Grace made Russian Tea cookies for her music teacher.  She pays for her guitar lessons with homemade cookies, part of a barter exchange thing we're doing, per his request, so she whips something up every Sunday afternoon and we couldn't be more thrilled because there are always a few tasty extras.  They never last long though!  There are several versions of this recipe and it also falls under other names, but it's basically a sweet short-bread type cookie, made without eggs, so it's very light and crumbly.  She used ground pecans in these and they were melt-in-your-mouth delish.

While she was baking, I was making more felt cupcakes.  These are the same ones that made the blog rounds last year.  I couldn't resist making them again for my sweet January birthday friends. 

If  you're looking for low calorie sweetness in your life, check out the pattern and tutorial from Craftster if you missed it the first time. 

Welcoming Winter

It was dark when I woke up this morning and I didn't realize it had already begun snowing during the night.  We weren't expecting snow until later in the day.  The girls and I had places to go and people to see, but maybe we'll just hang around the house now instead of driving around in dicey weather.  Suits me fine though and besides, I've got some sewing I want to get back to.  In the meantime, I need to catch up on a few things and I need to make SOUP! 

My humble Crockpot works overtime this time of year because I make soup almost daily.  Or actually, nightly.  Pssst....here's a little secret I will share with you:  I simmer the stock at night whilst I slumber.  If you didn't already think I was a *nutty-buddy* before, this may confirm it, but I'm telling you-- it's a huge time saver! And very easy.  The process usually begins after dinner.  Whatever is left-over (and suitable) goes into the pot.  Water is added and it simmers on low overnight.  Come morning I strain it.  Then, to the stock I add fresh vegetables, dried beans, legumes, or whatever is on hand.  Sometimes there are variations to this, but that's the basic idea and by lunchtime, we've got a hearty, steaming bowl of soup to bolster us.  Sometimes it's the main coarse for dinner with corn muffins or sandwiches when I'm really pressed for time or having a crazy day.  And the best part is it's good for you.  I swear by it for keeping colds and flu away.  So go forth dear readers and make soup whilst you slumber. 

Oh, and I'll be back with another quiche soon.  I'm working on a new photo album for the A-Z recipes so they'll all be accessible in one spot for those who have asked for them.

Easy Does It

The November Tie-One-On apron theme (hosted by Amy), for "vintage aprons" made me remember that I have an apron to share!  I made this apron for blog pal Lena, creator of Merryville.  It looks vintage, but actually it's a pattern from Indygo Junction, called Cook's Cover-Up #IJ733.   The rose fabric was purchased from Shabby Fabrics, a great resource for pretty florals.  Must make more!    

Breakfast Faire

Can't even tell you how good this is.   We made these German Apple Pancakes in muffin tins (with a little help) which are pretty easy and fun to do because they puff up during the last five minutes of baking in a really dramatic way as you can see.  The recipe was originally featured in the Winter 2005 issue of KIDS, page 48, with cute step-by-step pictures and directions. 

 

 

 

 

We had a couple of visitors right in the middle of things though.  These two have been hanging around quite a bit, peering into windows, curious about the humans inside.  Took this picture through the window.  Just look how this one is staring.  I wonder what they are thinking at times like this. 

 

Maybe they'd like to be invited in to join us for breakfast. 

 

 I'm sure one of us would be delighted by this prospect!

Kitchen Cruise

Signs of autumn are all around as I went through the kitchen this morning, camera in hand, looking for something to share.   The night time temperatures have dropped into the low thirties.  Time to gather up the last of the tomatoes and put them on the windowsill to ripen.  How nice they look lined up there tanning themselves in the sun.

Pumpkins from the farm-stand and a friend's backyard garden sit awaiting their fate on the counter.  The large bluish-gray one is an old heirloom variety called a "sweet meat" pumpkin, reportedly the best for pies.  We plan to put it to the test after we're done admiring it.  (Thanks Missy!)

Grace had just finished baking a batch of Gingersnaps.  The spicy aroma filled the house.  It's actually what lured me into the kitchen in the first place.  Her cookies (as always) turned out so yummy.  Just used the old-fashioned tried-and-true recipe that calls for molasses and cinnamon.  Here's the recipe if you are looking for a good autumn cookie.   It's one of my favorites anyway.  If you store them in an air-tight plastic container they become soft and chewy.  And Grace adds her own special touch with vanilla frosting in between two cookies.   The likes of which is just too good for words...so, I'll leave you with this mouth-watering picture instead.   It's the best I can do!

Make a Wish

Someone was in the kitchen this week mixing up a cake.  Not just any cake.  A birthday cake.  I wasn't supposed to be in here, peeking. . . let alone snapping pictures, but I couldn't resist.  After all, the blog must be fed, and besides I could smell the chocolate all the way down the hall.  But then, I had to endure an entire day of waiting until it was finally time to taste it.  I'm telling you, Grace's real-life cakes are as amazing has her miniature ones.  She went through all of my recipes and settled on this Cocoa Cake.  It's a simple recipe that never fails.  But somehow it always taste better when she makes it. 

Especially iced with Espresso Frosting:   

1/3 cup unsweetened natural cocoa powder

3 cups confectioner's sugar

1/3 cup softened butter

1/8 teaspoon salt

1 teaspoon vanilla extract

3-4 Tablespoons heavy cream; heated

1 Tablespoon instant espresso coffee crystals

Dissolve coffee crystals in warmed cream and set aside.  In mixing bowl combine; powdered sugar, cocoa powder and salt.  Stir in the coffee-cream mixture and vanilla; beat until smooth.  At this point, adjust consistency if necessary (add more powdered sugar if too thin or cream if too thick), then add the butter and whip until it reaches a fluffy spreading consistency.  Makes about 2 cups frosting.  Try not to eat it all before you get the cake iced.  It's REALLY good on brownies too I found out. 

I must be getting old.  Birthdays make me so nostalgic lately.  If you grew up in the Los Angeles area you may remember Sheriff John's Lunch Brigade and the Cartoon Time show that debuted in 1952.  This was one of the TV highlights of my youth.  My favorite part of the program was when he did the birthday announcements and dedicated birthday wishes to kids born on that day. To celebrate he sang the Birthday Cake Polka:

"Put another candle on my birthday cake, were gonna bake a birthday cake. Put another candle on my birthday cake. I'm another year old today."

There was this huge birthday cake on a carousel, decorated with thick frosting, candy, and lollipops with "Happy Birthday Brigadiers" on the side, and it rotated while he sang.  But the craziest thing of all was,  he'd mention the location of where the birthday girl or boy should go look to find their presents.  Like he'd say, "Happy Birthday to you Suzy, I think you'll find a nice surprise waiting for you under your bed."  Wow, did that impress me.  I actually thought (being a gullible kid) that he was looking right through the TV screen at us.  Unbeknowns to me, this information had been provided by parents weeks beforehand and was written on cue cards.  But still it was that personal touch that made a deep and obviously lasting impression on me.  If you too just happen to be feeling nostalgic for old-timey shows, check out these on TV PARTY and TV ACRES for some great campy ones. 

Someone's In The Kitchen

This time of year, the harvest season comes at us hard and fast and even though I don't (yet) have an over burgeoning vegetable garden, our friends and neighbors have been keeping us very busy with theirs.   I'm not complaining, on the contrary I love it, welcome it...beg for it even, and am so happy when they share the bounty.  Very happy, believe me!  It's just that, when you're not expecting it, it can leave you stopped dead in your tracks because you have to move fast.  Everything I've been sewing and gluing and painting has gone into a temporary holding pattern while I tend to all living things with a short shelf life.  Like the wonderful basil.  I spent all day yesterday making my little pesto packets.  But first there was a quick trip back to the market for fresh pignoli (pine nuts) and grated Parmesan cheese.  And instead of peeling and chopping lots of tiny garlic cloves, I bought elephant garlic instead, which is huge.  It's milder too, and that's nice since this goes in, and is eaten, mostly uncooked.  Just setting everything up and doing the prep work took half the morning, but the trusty food processor made the rest go fast.  And the time I'm saving in the long run, really makes up for a few hours of work.  I ended up making about half-a-dozen batches.  Which worked out to 24 packets, each with (more or less) 3 heaping tablespoonfuls in each snack bag.  Enough to last through the winter and beyond.  Pesto freezes well and it's really simple to use this way.  Just grab a packet and peel back the plastic while it's still frozen.  Nothing sticks so nothing is wasted.  Sometimes I just need a small amount to mix with goat cheese or butter to spread on bread, so I  just break off a little piece and toss the rest back in the freezer.   Super easy when I want to make a quick pasta dish too. 

And...look who's back.  He showed up late yesterday afternoon out of the blue.  Naturally we all have mixed emotions about this little fellow.  Ginger ran outside and threw her arms around him.  I noticed that he seemed quite chatty. Read: "please feed me".  I figured he'd trot on home after we went inside for the night, but there he was sitting at the back door this morning hungrier than ever, looking pitiful and thin.  So thin.  Naturally, I fed him.  And you know what that means.  It means he's NEVER leaving!  But I can't think about that right now.  And all the implications.  Must move on to the apples that are waiting.  Making applesauce today.  With children helpers.  Enough said.

Blackberry Ramble

When it's hot like it has been, you can smell the blackberries from the kitchen door.      

Anyone will tell you that blackberries are the scourge of the northwest...except when it's berry picking time.  Then we all sing a different tune. There's a little corner behind our house that is taken over by bramble that offers up the most choice berries every summer.  It can be tricky getting in there to pick them.  Even dangerous.  There's always that persistent poison oak entwined amongst the thorny vines to be wary of.  But still we forge on until we are scratched bloody and stained with juice, triumphant with our bounty as we return to the house with baskets brimming.    At that point, it always feels like we've just won a battle.  I guess in a way we have.  Survived one anyway.   We try not to eat all the spoils but it's so hard.  I insist on a triple rinse, and it's a bit of a production that takes time.  While the girls do that,  I get the pie crusts ready.  We ended up with two pies; one for dessert and one for the freezer, for later.  Much later.  Like when we've been chased back inside by the cold and want to taste summer again.  Or have company over for an old fashioned Sunday supper and want to spoil them with something special.  Pies are such homey little things.  Especially one wearing a fancy lattice crust hat.  My little pastry wheel makes these lovely pinked edges without much effort.  Some strips were a bit thin as I was running short on pie dough.  But in the end, it didn't really matter one bit.  No one even noticed or cared when it finally came out of the oven and the aroma hit them.   

Crumbs. . .

I'm sort of a prisoner in my own house today.  Which actually is just fine because there is so much I need to get done.  Or at least, started.  My neighborhood road is closed due to repairs and maintenance, so there's no coming and going while the work crew is on the job.   Not sure how my mail will be delivered, or if it even will be.  But no worries.  The only downside is that the Mister won't be here for lunch.  I think it's the first time in...what (?) years that he hasn't come home for lunch.  I love that he pops in mid-day.  We usually make him something special, even if it is only warmed up left-overs.  Years ago, he had a long freeway commute that left him exhausted and stressed, so living within a few miles of the job has been fantastic and wonderful for all of us.  It's nice too, that the girls get to see more of their dad and not just at the end of the day when we're all tired.   Sometimes he invites friends from work to join us.  That's always fun.  We really need to do that again soon when we aren't so busy.  There's always some baking and cooking going on around here though.  This quiche was delish with the addition of fresh basil from a friend's garden.   I love that little heart shape on the handle of my nutmeg grinder.  And Grace is not only a whiz in the dollhouse kitchen (with her mini cupcakes and petite sweets and what-not) but also when it comes to making real food.  Like that blueberry muffin up there.  We use the exact same recipe (a favorite from the Tasha Tudor Cookbook) but,  hers always taste better than mine.  She thinks I'm just doing the *mom thing* when I tell her that, but it's true.   When she was little, I used to ask her what she did to make her cookies taste so good, and she'd say in all seriousness, "I put love in it".   We'd laugh but it does seem to make a difference.  I'm happy that our kids know their way around the kitchen.  As soon as they could hold a spoon and stir they were given opportunities to take part.   It's always been a family affair.  The point is not so much about the end product, (which does improve over time with experience) but the joy that comes from the process and the pride in one's contribution.  Of coarse, it is important to point out here, that cooking can be filled will hazards (not just spills) so a little supervision is always wise.  I always started with simple tasks and added more as they showed ability.  There are always small steps that can be performed such as chopping nuts,  sifting flour, greasing pans.  In the beginning I chose basic standbys like pretzels or oatmeal cookies.  And all the old wisdom my mother passed down to me, I now pass down to them.  Things like, a tablespoon of sour cream will improve just about anything.  Crack eggs in a bowl before adding them to the batter.  Don't overbeat.  That sort of thing.   I do realize that there are easier ways of getting a meal on the table than asking your children to help but I've also found it's a nice way to spend time with them.   Despite the mess.  Which can be considerable.  Although, usually my doing as I drop and spill with the best of them.  This much is true. 

Kitsch in the Kitchen

There's a big art & science festival happening this weekend and everybody has gone over to see the exhibits and to watch the kinetic-sculpture races down at the river.   The weather couldn't be nicer for it.  I usually tag along, but decided to stay home and do a little baking instead today.  Chocolate being the order of the day...a raspberry tartlet seemed just right for a Sunday desert.  Very easy:  nut cookie crust + ganache+ fresh berries=heaven on earth.  The main coarse, a  rich wine-based marinara sauce; in the crock pot simmering now as I speak.  So easy.  Love that.  Oh. It smells amazingly good too.  All that garlic and basil is killing me. 

And in the meantime. . .

. . . I've been working on a number of projects almost simultaneously and finally finished a few of them over the weekend.  Very pleased about that. One of them involved the Krylon Fusion spray-paint.  Beware.  This is what happens when you spend too much time watching decorating makeovers and DIY television!  Run your mouse over the picture to see the before and after transformation of this old microwave cabinet.  The paint, btw... worked great on this laminate surface.  More pictures here. 

Cherry Cobbler

On Friday afternoon, our delightful and entertaining friends, gifted us with a big bowl of cherries that they picked ripe from their own trees, and then pitted with some kind of gadget.   It's always a treat to get something from their wonderful organic garden.  One year they brought us pickling cucumbers and we made pickles.

  Anyway, the cherries were delicious!  In fact we couldn't believe how incredibly good these were.  I had to hurry up and get them into a pie before they were gone. Since I haven't made a fresh cherry pie in ages I turned to Fannie Farmer (page 95 in this cookbook) for the recipe I used.  In case you've ever wondered like I have, what the difference between a deep dish pie and a cobbler is, it's the crust.  The latter being more of a sweet biscuit type rather than a plain pie crust.  The filling itself is exactly the same, there's just more of it.  Neither have bottom crusts, which tend to get soggy with all that fruit so you serve this by scooping, rather than cutting wedges.  I opted to go with the cobbler crust here though because I find it's easier to handle on a hot day without having to chill it first.  I've sprinkled this one with a little sugar to counteract the tartness of the cherries. 

I won't torture you further with just how good this was...especially with that dollop of French vanilla ice cream.  oops...sorry, perhaps I've said too much.

Sweet Substitutions

A fond farewell to KIDS.  It was good while it lasted. I'm saving all my copies.  The remainder of my subscription was applied to Everyday Food.  The first issue arrived in the mail a couple of days ago, and soon after, the girls were tying on their aprons and mixing up these yummy Shortbread Bars.(This is how they looked before we ate them all.)  

Winter Fare

I LOVE this updated version of a family favorite and perfect winter fare. This recipe makes 4 pies as shown, but you could easily double the recipe.  I baked ours in soup-size oven bowls.

Chicken Pot Pies

2 skinned, boneless chicken breasts, cut into bite-size pieces
3 T. olive oil
1/2 onion, diced
2 carrots, peeled & diced
1 celery stalk, diced
1/2 cup frozen peas
1/4 c. flour
2 cups milk
1 T. dry chicken stock seasoning
1 puff pastry sheet; thawed (Pepperidge Farm), cut in 4 squares

In a large, deep skillet or Dutch oven: brown chicken pieces in olive oil. Add diced vegetables and cook over medium heat about 10 minutes. Sprinkle in the flour; stir and cook another minute. Add milk gradually and continue stirring to keep the gravy smooth. Add the frozen peas and chicken stock seasoning. Add more milk (or water) if the mixture become too thick; you want to keep it on the soupy side as it will thicken a bit more as it bakes. Simmer a few minutes longer, remove from heat. Spoon mixture into oven-proof bowls, ramekins, or other small baking dish. Top each pie with a square of puff pastry; gently tuck in the corners to cover filling and cut a small vent in the top. (Don't roll it out or fuss too much with the pastry; it won't puff if you do.) Bake pies on a foil-lined pan for 15-20 minutes at 375-400 degrees, until pastry is lightly-browned and filling is bubbly.

Harvest Moon Cookies

This is one of our favorite fall treats and a super simple recipe to use when baking with children. This recipe makes about 3 dozen medium-sized cookies. They are light, sweet and crunchy and get their golden color from cornmeal. The whole house wafts with cinnamon when you bake these too. Here's my recipe:

 

HARVEST MOON COOKIES

Into the mixer bowl combine:
1-1/4 cups sugar
1/2 cup (1 stick) butter
1 large egg
1/2 teaspoon vanilla

Into another bowl combine:
1-1/2 cups flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt

Into a sandwich-size plastic bag:
1/4 cup sugar
1 tablespoon ground cinnamon

Pre-heat oven to 350 degrees.

*Lightly grease cookie sheets if they aren't the non-stick variety.*

1. Cream together butter and sugar. Add egg and vanilla until blended.
2. Gradually add dry mixture until soft dough forms.
3. Drop dollops of dough onto a lightly floured surface; roll into 2" balls.
4. Toss & coat balls in cinnamon-sugar mixture inside plastic bag.
5. Place balls on cookie sheets about 3" apart.
6. Flatten gently to 1/4" with bottom of a glass.
7. Bake for 12-15 minutes or until golden around the edges.
8. Cool for 2-3 minutes before removing to cooling rack.
9. Store in airtight container when completely cooled.

 

More Blackberry Goodness

As summer draws to an end, we are picking the last of the blackberries and making a few pies for the freezer. Come winter, these will taste like sweet summer sunshine. For those of you who have requested my blackberry cobbler recipe here it is:

 

BLACKBERRY COBBLER

Pre-heat oven to 400 degrees F.

Crust:

1 cup flour
2 T. sugar
1/4 teas. salt
2 teas. baking powder
1/2 stick butter, chilled & cubed
6 T. cold milk

Filling:

5-6 cups rinsed berries
1/2 cup sugar
2 T. lemon juice
2 T. instant Tapioca

 

Make the crust first:

Into food processor or electric mixer bowl, combine flour, sugar, and baking powder. Add the chilled butter. Mix on medium until well blended; mixture will resemble fine crumbs. With mixer running add milk, one tablespoon at a time until dough sticks together and 'cleans the bowl'.  Form a ball with the dough and flatten into a thick pancake with your hands. Place it on a lightly floured surface and roll to about 1/2" thickness, or large enough to cover your dish.

Sprinkle with a little sugar before baking (if desired).

Gently fold the filling ingredients together in a large bowl using a rubber spatula. Pour into baking dish. Top with crust, pressing it down all around the edges. Place dish on a heavy cookie sheet covered with foil to catch any drips. Bake for 35-45 minutes or until juices are bubbling and crust is golden.

Summer Bounty

 

Yesterday morning I went to our local Farmer's Market and loaded up my basket with wholesome goodies, felt the grass beneath my feet and said hello to a few friends who also wandered by with their baskets and babies, and dogs, and children pulling wagons.   Here's a sample of my bounty; from which came a great Pesto Fest in my kitchen later in the day.  

I think fresh pesto tastes best, but it has a short shelf life in the fridge.  After experimenting a little over the years, I've found a convenient way to freeze it.  I make several batches in my food processor, adding to the fresh basil leaves; chopped garlic, pine nuts, and a drizzle of olive oil to make a thick paste.  (I don't add parmesan cheese.  I like to add fresh grated cheese to the dish when I make it.) 

Then, I spoon the pesto paste into snack-size zip-loc bags, flattening and smoothing it into the corners so the bags lay flat as they freeze on a cookie sheet.  Once frozen, I place the bags into a larger freezer bag, add a date, and voila!  The bags stay neat and tidy and fresh pesto is handy when I need it.  As it's frozen , you can just break off as much or as little as you need, and not a bit is wasted.  It will last a year or more in the freezer (without the cheese).  However, it rarely lasts that long. 

My little bag of "Green Gold".