Posts tagged ‘Homemade’

Chocolate Chip Cookies

/home/wpcom/public_html/wp-content/blogs.dir/274/57625248/files/2014/12/img_0352.jpgSo, in my previous post, I shared the sugar cookie recipe I baked for Christmas.  This post is about the second batch of cookies I made for my other cousin.  Who doesn’t love chocolate chip cookies?!  These cookies were a lot easier to me than the sugar cookies.  This recipe requires no rolling or refrigerating.

I also found this recipe in the “Better Homes & Garden Cookbook:  Celebrating the Promise (Limited Edition).”

Chocolate Chip Cookies

  • 3/4 cup butter, softened
  • 1/4 cup shortening
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 1 (12 oz or 2 cups) pkg semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces
  • 1 1/2 cups chopped walnuts or pecans (optional)

Preheat oven to 375 degrees.  In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.  Add the brown sugar, granulated sugar, baking soda, and salt.  Beat until mixture is combined, scraping sides of bowl.  Beat in eggs and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in remaining flour.  Stir in chocolate pieces and, if desired, walnuts.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.  Bake for 8 or 9 minutes, or until edges are light brown.  Transfer to a wire rack; cool.  Makes about 60 cookies.
I chose to use milk chocolate chips instead of semisweet and I omitted the nuts.  These were so good!  They seem fluffier than your average chocolate chip cookie, but nobody seemed to complain.

I only gave 16 of each cookie as gifts and then I took the others to a Christmas party on a platter with both cookies and cream puffs./home/wpcom/public_html/wp-content/blogs.dir/274/57625248/files/2014/12/img_0353.jpg

Even after all of that, I still have cookies left over.  I’m not complaining though because I have been snacking on them in between meals while I am at home on Christmas break.

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Old-Fashioned Sugar Cookies

/home/wpcom/public_html/wp-content/blogs.dir/274/57625248/files/2014/12/img_0345.jpg This is the first time I have attempted this sugar cookie recipe. The last time I made sugar cookies from a Betty Crocker mix, but this time I wanted to try something different. I decided to try making these cookies for my cousin for Christmas.  Her favorite cookies are sugar cookies with frosting.  I ran out of time for frosting, but I am glad these cookies turned out so great!

I found the recipe in my “Better Homes & Garden Cookbook:  Celebrating the Promise (Limited Edition).”

Old-Fashioned Sugar Cookies

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 3/4 cups all-purpose flour
  • 1/4 to 1/3 cup sugar

In a large mixing bowl, beat the butter with an electric mixer on medium to high-speed for 30 seconds.  Add the 1 1/2 cups sugar, beat until combined.  Beat in eggs, cream of tartar, baking soda, vanilla, and salt until combined. Beat in as much of the flour as you can with the mixer.  Stir in remaining flour.  Cover and chill for 2-3 hours.

Preheat oven to 375 degrees.  Shape dough into 1-inch balls.  Roll balls in the 1/4 cup sugar to coat.  Place balls 2 inches apart on an ungreased cookie sheet.

Bake for 9-12 minutes or until light brown.  Transfer to a wire rack and let cool.  Makes about 48 cookies.

I did have a little complication with the dough of these cookies.  They were so sticky when I tried to roll them into balls, so I tried to flour my hands after each ball, but I still ended up in a sticky mess.  Other than that, the recipe was pretty simple.  I will say that baking cookies while pregnant left me exhausted.  I made these cookies and chocolate chip cookies (recipe following) all in one day and I had to take a nap in between.  At least they got done and turned out delicious.

Old Fashioned Pecan Pie with Homemade Pie Crust

We love southern cooking and Pecan Pie is a southern staple dessert. My husband loves it and I know several members in his family and my family love it. However, it is not something that I will pick out to eat in a table full of dessert selections. In fact, I have never been a fan of pecan pie. So, you may ask, why write a post about or even cook something you don’t like? Just keep reading. I’m getting there.

My parents gave me a gallon bag of pecans sometime back in March or April. I cook with pecans in some recipes, but I had never actually baked a pecan pie. Well, I didn’t want the pecans to get old because I am the type of person to put food up and remember where it’s at when it’s too late. So, I went searching my cookbooks for a recipe.

I ended up finding a pecan pie recipe in a cookbook called At Home Cafe by Helen DeFrance and Leslie Carpenter. You can find information about the book here. I bought this book from one of the authors of the book, Helen DeFrance, when she had a booth at a local flea market a few years ago. And, honestly, I had never cooked any recipe out of it before this pie, but I had all the ingredients and the time to make it, so I decided to try it out.

First, you need to make the crust or you can buy dough crust at the grocery store. I still think that I haven’t figured the crust part out completely because I ended up piecing together the dough to fit in the pie plate. I am sure with practice it will get better.

Homemade Pie Crust

2 cups all-purpose flour
1 tsp salt
1/4 cup cold water
2/3 cup chilled shortening (for buttery flavor crust use butter-flavored shortening)

Add salt to flour. In large bowl, mix flour and shortening with pastry blender or work lightly with tips of fingers. Do this until crumbly. Add cold water slowly to the bowl of dough and mix well.

Gather dough into large ball. Handle lightly to incorporate as much air as possible. This will make a flaky crust. Lightly flour a work surface and roll dough into a 14-inch round, about 1/8-inch thick. (If using a pastry cloth, less flour is needed on work surface.) Dust rolling pin and dough with flour as needed. (If dough has been refrigerated, bring to room temperature.) Roll from the center out. Roll continuously in the same direction, lifting your rolling pin and moving back to the center to roll again.

Fold into quarters, then unfold into a lightly greased 9-inch pie plate. Press lightly against bottom and sides of dish. Trim all but 1 inch of overhang with scissors, fold edge under, and crimp. If your crust tears, patch together gently with your fingers using excess dough from another part of the crust. Do NOT reroll. Yields 1 pie crust.

Now, for the pie filling.

Old Fashioned Pecan Pie

1 Homemade Pie Crust (recipe above)
1/2 cup light brown sugar
1/2 cup sugar
3 Tbps flour
1 cup light corn syrup
1/2 tsp vanilla extract
1/8 tsp salt
3 eggs
1/4 cup butter, melted
1 cup pecan halves

Preheat over to 300 degrees. Using a 9-inch pie plate, prepare Homemade Pie Crust.

Mix together brown sugar, sugar, and flour, use the bottom of your measuring cup like a mortar and pestle to blend the ingredients in bowl. Mix together thoroughly. Add in corn syrup, vanilla extract, and salt, but do not mix. Add in eggs and stir slightly one at a time. (The more it is stirred the more likely it is to be spoiled.) Fold in melted butter. Pour mixture into unbaked pie pastry shell. Lay pecan halves on top of filling in circles, beginning at the outside and going in to the middle. Bake at 300 degrees for 45-55 minutes or until the filling doesn’t shake.

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It wasn’t too long after this picture that we cut the pie and ate a slice or two. The first bite of the sweet and warm syrup center with the crunchy, nutty top crust and the flaky, buttery bottom crust quickly melted in my mouth. I was sold on this recipe at that moment. A freshly made pecan pie straight out of the oven is so much better than any other type of pecan pie that I have ever eaten. I’m still not a major fan of pecan pie, especially given the choice between it and cheesecake, but next chance I have a bag of pecans, I will definitely make this again.