Doris' Sugar Cookies

 

Sugar cookies were a twice-a-year tradition in my family. My mother made them for Christmas. We had a variety of cookie cutter shapes - bells, stars, trees, hearts, and oddly camels. Were there wreaths? I don't remember. We iced them with buttercream in green, yellow, and pink, and sprinkled them with tiny confetti. Then, Valentine's Day meant more sugar cookies, all heart-shaped, and iced with pink buttercream. Even when I was away at college she sent them, carefully nestled in tissue or waxed paper, for me to enjoy a taste of home.

This year, I covered my star-shaped cookies with royal icing and painted on them with food coloring mixed with vodka for a different look. But underneath are the same crisp buttery sweet cookies my mother always makes. 

Sugar Cookies

3/4 cup butter (my mother's recipe calls for 1/4 cup butter plus 1/2 cup shortening, but I use all butter)

1 cup granulated sugar

1 teaspoon vanilla

2 eggs

2 cups flour

1 1/2 teaspoons baking powder

dash of salt

Cream together the butter and sugar until smooth and fluffy. Add the vanilla, then the eggs, one at a time, beating well. Combine the dry ingredients and add them to the mixture, mixing until just combined. 

Divide the dough in half and place each on a piece of waxed paper, flatten, and chill for 30 minutes. The dough can stay in the fridge for several days, but bring it almost to room temperature before rolling.

Generously flour a counter top and roll out the dough to 1/8 inch thick. It is a little hard to handle at first, and don't be afraid to dust with flour as needed. Dust the rolling pin, as well. Cut into desired shapes. 

Place on baking sheets and bake for 8-10 minutes at 375 degrees. The cookies should be a pale golden brown. The colour changes quickly, so keep an eye on them. 

 

Cream and Apple Pie

 

On a rainy evening, this pie was a welcome bit of indulgence. Made with apples picked from our trees several weeks ago, it is a comforting, not-too-sweet dessert that evokes comfort and autumn goodness. 

I adapted it from a recipe by Patricia Wells in her cookbook Bistro Cooking. Her Tarte aux Pommes à la Crème is thinner and I wanted a heartier pie, so I came up with this version. 

For a crust, I used Anna Olson's recipe.

Cream and Apple Pie

1 pastry shell, 9-10 inch, partially baked (I lined my pastry shell with crumpled parchment paper and pie weights - dried beans in this case) and baked it at 375 for 20 minutes, removed the weights and paper, and baked it for another 5 or 10 minutes, just until set, but not browned on the bottom

4 egg yolks

1 cup heavy cream 

6 Tablespoons sugar, divided

1 teaspoon good vanilla

6-7 cooking apples (I used Liberty apples)

Whisk together the egg yolks, cream, vanilla, and 4 tablespoons of the sugar. Set aside while you prepare the apples. 

Peel and core the apples, quarter them and cut them into thick slices. Arrange in the par-baked pastry shell. 

Pour the cream mixture over top. It will not cover all of the apples. 

Sprinkle the remaining two tablespoons of sugar over top. 

Bake at 375 degrees until the apples are tender. I baked it for at least 1 1/2 hours, covering the pie with aluminum foil for part of the time so as not to burn the crust. Keep checking for apples all bake at different times. 

Serve warm with a drizzle of caramel sauce. 

Dinner Rolls

 

I made these for Thanksgiving this year, and when I posted a photo on FB, someone asked me for the recipe. So here it is. One roll is missing because of course someone needed to taste test and make sure that they were acceptable. 

Dinner Rolls

1/2 cup water

1 cup milk

1/2 cup butter

Combine above and heat to lukewarm. The butter doesn't need to melt, but it should be soft. 

Add

1 Tablespoon instant yeast

1 teaspoon honey (or sugar)

1 1/2 teaspoons Kosher salt

1 egg

1 1/2 cups (roughly) spelt flour

1/2 cup rolled oats

1-2 teaspoons fresh lemon juice

Stir well to combine. Add all-purpose flour to make a soft dough and knead until smooth and elastic, adding flour as necessary.

Form dough into a ball and let rise in a greased bowl until doubled. 

Form into individual rolls. I used three pie plates and made the buns fairly small, but they could be any size preferred.

Cover and let rise again. 

Preheat oven to 400 degrees. Before baking, brush the tops of the rolls with melted butter, then sprinkle with coarse salt, sesame seed, or poppy seed. 

Bake for 20 minutes. 

Note: Any combination of whole wheat, all-purpose, or spelt flour could be used, I think. I just added what I did without measuring. 

Thai Red Curry Noodle Soup

 

The delicious flavour of Thai dishes is due to a great balance of sweet, sour, creamy, and salty. Spicy heat often adds another layer of flavour. This soup is hearty enough for a full meal, and comes together quickly. It's easy to adapt the vegetables and meat to whatever you have, but the sweet (brown sugar), sour (lime juice), creamy (coconut milk), and salty (fish sauce) are critical. Plus the Thai red curry paste for a bit of heat. 

This particular recipe is light on the meat, and serves 2-3 people. It's easy to double, and leftovers heat well. 

1 Tablespoon vegetable oil

1 skinless chicken breast, cut into 1-inch chunks

salt and black pepper to taste

2 garlic cloves, minced

1 onion, diced

1 Tablespoon red curry paste

1 teaspoon freshly minced or grated ginger

3 cups chicken broth

1/2 of 380 ml can of coconut milk (stir before dividing)

1 red bell pepper, diced

1/2 of 250 g package of rice noodles

2 teaspoons fish sauce

2 teaspoons brown sugar

For serving

2 green onions, thinly sliced

fresh parsley

lime juice (about 1 teaspoon per bowl)

Heat oil in large soup pot. Season chicken and add to pot, stirring until golden and just cooked through. Remove chicken and set aside.

Add minced garlic and onion, stirring occasionally, about 4 minutes, or until onion is tender. 

Stir in grated ginger and red curry paste. Cook and stir until fragrant, about 1 minute. 

Add chicken broth and coconut milk. Stir in chicken. Bring to a boil and simmer for about 10 minutes to slightly reduce the soup and concentrate the flavours. 

Add the red pepper and simmer another 5 minutes. Stir in the rice noodles, fish sauce, and brown sugar, and cook 3-5 minutes until the noodles are tender. 

Ladle into bowls and top with sliced green onion, fresh parsley, and lime juice to taste. 

Dad's Cookies

 

Purchased cookies were a rarity in our home when I was growing up. My mother would buy a package when we were on vacation - usually a camping trip, and it was often a yellow and red box of Dad's Cookies, a Canadian brand, I believe. 

My dad does like these cookies, basically oatmeal with coconut, and they are easy to make. This is a recipe from my very old Mennonite Treasury of Recipes book, with lots of stains on the pages signifying recipes made many times. I've adapted this recipe somewhat by reducing the sugar. 

Dad's Cookies

1 cup butter, at room temperature

1 1/2 cups brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup unsweetened coconut - I use the medium or fine cut

2 cups rolled oats

2 cups flour

1/2 teaspoon baking soda

2 teaspoons baking powder

pinch of salt

Cream the butter with the sugar, then add the eggs and vanilla and beat well. Add the coconut and oats. Combine the flour, baking powder, baking soda, and salt, and stir into the other ingredients. 

Form 1-inch balls. Place on baking sheet, then press them with the tines of a fork that has been dipped into flour to prevent sticking. 

Bake at 350 degrees for 8-10 minutes. Cool on a rack. 

Sweet Potato Berry Salad

 

While looking for inspiration for a salad one day, I came across a sweet potato salad. This is not it. Instead, I took a look at what I had on hand and what I thought might taste good together. I was pleased with the result and want to remember this for the future. The amounts are estimates, and highly flexible.

Sweet Potato Berry Salad

Sweet potatoes, peeled, cut into cubes and roasted with a

             bit of olive oil until tender and slightly caramelized

Fresh strawberries, rinsed and quartered, if large

Dried figs, coarsely chopped

Feta cheese, crumbled

Sliced arugula (rocket) or another sharp herb, basil would be good

Candied pecans (used because I had some in the freezer, but

            plain toasted pecans or walnuts would also be fine)

As a nod to feeling lazy, I used a bottled dressing from the store - Fig Balsamic - but you could certainly make your own. 

Next time I make this, I'm planning to use blueberries in place of the strawberries. 

Crustless Vegetable Tart

 

Now is the time of year when gardens begin to burst with fresh vegetables. This quiche could be made in a crust, but it's equally good crustless. It's easy to put together ahead of time and keep in the fridge for several hours just before baking. Add a salad to make a light summer meal. 

Crustless Vegetable Tart

1-2 medium zucchini, about 1 1/2 inches in diameter

1 medium onion, quartered and sliced

1 large ripe tomato, chopped (about 1/2 inch pieces), OR use 

        12-15 cherry tomatoes, halved

2-3 Tablespoons olive oil

113 grams goat cheese

4 eggs

1 cup light cream (I used 1/2 cup 18% cream, plus 1/2 cup milk)

Salt and pepper

a few leaves of fresh basil

Oil a 9 or 10-inch diameter baking dish. 

Place the chopped tomatoes, mixed with about 1/4 teaspoon salt in a colander and let drain while you prepare the other vegetables. 

Cut the zucchini into 1/2 inch thick circles. Heat the oil in a pan and gently fry the zucchini rounds in single layers until golden brown. Zucchini can take a bit of heat, but don't let them burn. Drain on paper towel or brown paper.  

When all the zucchini have been fried, reduce the temperature, add the onion and saute until soft. 

Place the zucchini rounds in a single layer on the bottom of the baking dish, and sprinkle with salt and pepper to taste. Arrange the drained tomatoes over top, followed by the onions. Add the goat cheese in clumps. 

Beat the eggs lightly and add the milk/cream. Pour over the vegetables and bake at 350 degrees for 30-45 minutes or until set. Let cool slightly and sprinkle thinly sliced basil on top just before serving. 

Rhubarb Streusel Muffins

 

Rhubarb is one of the first crops in a spring garden. It used to be regarded as a good tonic to aid digestion and perk up the appetite after a long winter of eating mostly preserved foods. 

I tinkered with a Rhubarb Cake cake recipe from an old cookbook to come up with this smaller version. Just a couple of stalks of slender rhubarb are enough for the recipe. 

Rhubarb Streusel Muffins - makes about 9 medium-large muffins

3/4 cup brown sugar

1/4 cup softened butter

1 egg

1/2 cup plain yogurt (or sour milk)

1/2 teaspoon baking soda

dash of salt

1 cup plus 2 Tablespoons all-purpose flour

1 teaspoon vanilla

3/4 cup finely chopped rhubarb

1. Cream together the brown sugar and butter; add the egg and beat well.

2. Stir in the yogurt and the vanilla.

3. Add the flour, baking soda, and salt. Stir until well-mixed

4. Stir in the rhubarb.

Spoon mixture into 9 medium-large lined muffin tins. Place streusel on top, pressing down slightly. 

Bake at 350 degrees for 25 - 30 minutes. 

Streusel Topping

1/4 cup flour

1/4 cup brown sugar

2 Tablespoons softened butter

1/2 teaspoon cinnamon

Mix all ingredients to form a crumbly paste. 

Rice Pudding

 

Rice Pudding is not something I remember as a child. Tim's mother, however, made it frequently, and he has fond memories of comforting bowls of this creamy and not-too-sweet mixture. Tim's mom shared her recipe with me many years ago. The paper she wrote it on is stained and creased. The piece of stationery she used had this on the bottom:

"Let all your things 

Be done with love"

What a good motto for any endeavour, but especially so for cooking.

Rice Pudding

1/3 cup rice (use white, converted, or arborio) I used the latter this time

3 Tablespoons sugar

pinch of salt

1/4 teaspoon grated nutmeg (or cinnamon)

2 1/2 cups milk

1 egg

1 teaspoon vanilla

1 Tablespoon butter

In a saucepan, combine the rice, sugar, salt, nutmeg, and milk. Bring to a boil, stirring frequently, then lower the heat to a low simmer. Half-cover (I prop a lid sideways on the pot, or use a wooden spoon), and cook for 20-30 minutes. Stir occasionally.

Beat egg in a bowl and add a bit of the cooked mixture to it - it should still be fairly liquid. Stir the egg into the pot and cook for several minutes until thick. Remove from heat. Stir in butter and vanilla. 

Note:  This recipe makes enough for two or three servings. When the children were at home, I always doubled or even tripled it. It's good cold or warm. 

Unbaked Cheesecake

 

I considered some of the things in my pantry over the weekend, and decided to make an Unbaked Cheesecake with a Raspberry Sauce. Some graham wafers were getting past their best date, and I'm using up the fruit in the freezer before the new crop comes. 

This is such a quick and easy dessert; one that I prefer to a baked cheesecake because it's so much lighter. 

Unbaked Cheesecake

1 1/4 cups graham wafer crumbs

1/4 cup granulated sugar

1/4 cup melted butter

Combine the above ingredients and press into the bottom of an 8 x 8 baking pan. Bake at 350 degrees for 10-15 minutes. Let cool completely.

1 - 8 ounce package of cream cheese, at room temperature

1/2 cup icing sugar

1 teaspoon vanilla

1 cup of whipping cream, whipped to soft peaks

Beat cream cheese and icing sugar together. Add vanilla. Fold in whipping cream. Spread mixture over cooled crust. Chill for several hours. 

To serve, make a sauce with any fruit, or use a can of cherry or blueberry pie filling. 

One-crust Apple Pie

 

Apples picked from our trees in the fall, combined with enough pastry in the freezer for a single-crust inspired me to look for a suitable pie recipe. I found one in the Mennonite Treasury of Recipes, first published in 1962, and a classic in my growing up years. I adapted the recipe slightly and am pleased with the result.

One-crust Apple Pie

1 pastry crust, rolled and placed in a 9 or 10 inch pie plate

Apples, peeled, cored, and sliced to generously fill the pastry shell - I used a combination of Liberty and Akane apples

1 cup brown sugar

1/2 cup sour cream

1 Tablespoon flour

1 teaspoon vanilla

Mix the above and pour it over the apples. Dot the apples with

2 Tablespoons of butter in small pieces

Sprinkle cinnamon sugar over - about 1 Tablespoon. 

Bake at 425 degrees for 10 minutes, then lower the temperature to 350 degrees and continue baking for 40-60 minutes, or more. The original recipe recommended just 30 minutes, but in order for the pastry to cook thoroughly, and for the flour taste to disappear from the brown sugar mixture, it needed much longer.