Search Results for ‘(“C’
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Search Results
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Topic: Parker House Rolls by jej
Rolls - Parker House
Submitted by: jej
Last Updated: 8/27/2008From BH&G (1953 edition)
Parker House Rolls (for Sunday dinner)
1 pkg active dry or 1 cake compressed yeast
1/4 c. water
1 c. milk, scalded
2 T. shortening
2 T. sugar
1 t. salt
1 well-beaten egg
3 1/2 c. sifted enriched flourOven 400F.
Soften active dry yeast in warm water (110F.), compressed yeast in lukewarm water (85F.). Combine milk, shortening, sugar, salt; cool to lukewarm. Add yeast; add egg. Gradually stir in flour to form soft dough. Beat vigorously; cover; let rise in warm place (82F.) till double. Turn out on lightly floured surface. Then follow pictures, right. [I'll put the written descriptions of the pictures here.]
1. Dough has risen once. Roll or pat on lightly floured surface till 1/4 to 1/2 inch thick. Cut with 2 1/2-inch biscuit cutter. Brush each of the rounds with very soft butter. [The pictures show the butter definitely in the center of the rounds, leaving some plain dough on the rims/edges; I presume that 'sealing' in the next step can take place.]
2. Make a crease (just off center) with back of knife. Fold so top overlaps slightly. Seal end edges. Place on a greased cooky sheet. Brush with melted fat.
3. Let rise till double. Bake in hot oven (400F.) about 15 minutes. Makes about 3 dozen small rolls. Serve hot-as-the-oven in a napkin-lined basket.
[4.] [Shows] a basket of make-by-you rolls with golden-brown crusts, hot buttery centers -- just watch them disappear at Sunday dinner.
Topic: Vienna (Yeast) Bread by jej
Vienna Bread
Submitted by: jej
Last Updated: 9/3/2008• VIENNA BREAD
• This recipe comes from "A World of Breads" (1966) by Dolores Casella. She writes, 'This is the real thing, and worth every bit of the time and trouble it takes.' I halved the recipe and used my bread machine through the dough stage, and it took almost no 'time and trouble.'
• Casella's writings and recipes on breadmaking have been published in Gourmet, House Beautiful, Sunset Magazine, and Woman's Day. I love using her recipes, and have yet to find one that "doesn't work."
• 2 cakes yeast
• 1 tablespoon sugar
• 1/4 cup warm water• 1 cup cold water
• 1 cup scalded milk
• 1 tablespoon salt
• 8 cups flour• Dissolve the yeast and sugar in the warm water. When dissolved, add the cold water to the scalded milk and stir into the yeast mixture. Sift the salt with the flour and gradually stir this into the milk-yeast mixture. Knead well on a lightly floured board for about 10 minutes, or until smooth and elastic. Place in a buttered bowl, cover, and let rise until doubled, about 1-1/2 hours. Punch down and turn out again onto a lightly floured board. Knead again for 5 minutes. Now shape the dough into 2 long or round loaves and place them on buttered cookie sheet that has been sprinkled with cornmeal. Make gashes in the top with a sharp knife, as for French Bread. Cover and let rise again until doubled. Brush with egg-white glaze and bake in a 450 degree oven for 10 minutes, lower heat to 350 F. and bake for 50 minutes longer. Remove from oven, brush again with glaze, and return to oven for another 30 minutes. It is this long, long baking that gives the bread its distinctive flavor and crisp crust.
• ***My Notes:
• 1. My bread machine will only make 1/2 of this recipe.
• 2. I have only used compressed yeast, as of yet. One of these days I'll substitute dry yeast.
• 3. I put all of the ingredients in the bread machine in the order of machine directions.
• 4. The 5-minute kneading was part of my 'shaping' process.
• 5. I made a long loaf, and it looked just like the bakery variety.
• 6. For us, it doesn't need quite such a long, long baking. It produces a very, very crusty loaf.
• 7. Wonderful with soup and pasta; also for toast, toasted cheese sandwiches, crumbs, etc.!!
• Hear, Hear!!! dachshundlady made this recipe into ROLLS, and had this to say:
• "I just pulled your Vienna Rolls out of the oven and are they ever lovely. It is a much stiffer dough than moomies. I sprinkled on some sesame seeds after the egg white. I baked them 8 minutes at 450 and 7 minutes at 350. Can't wait to try them with the pulled pork."
The Fort's Pumpkin Walnut Muffins
Submitted by: jej
Last Updated: 8/18/2008People love these muffins, and ask for the recipe!
• "Sam Arnold, chef and owner, sent the recipe (which the Milw. J/S requested for a reader). He said he originally received the recipe from a friend's mother in the form of a pumpkin bread. He then converted it to a muffin recipe, adding additional pumpkin to make it more flavorful.
• "His staff now makes 500 muffins to serve the 300 to 500 customers that come to the restaurant each day. Arnold said his restaurant, which is located in the foothills overlooking Denver, is a full-size adobe replica of Bent's fort, Colorado's first fur-trading post, and that it also sells more buffalo meat than any other restaurant in the country.
• "The muffin recipe -- as well as other recipes from the restaurant -- will be published in a cookbook by HarperCollinsin the fall of 1997, Arnold said. It will be called "The Fort Cookbook -- The New Foods of the Old West," by Sam Arnold.
• "Text in the upcoming book reads: 'The pumpkin nut muffins are a closely guarded secret; the recipe is asked for nightly but never revealed. The secret ingredient is no secret at all; it's the pumpkin. These muffins contain about twice as much as any other recipe. Because of that, they're cooked for a long time at an unusually low temperature, and turn out especially dense, moist and flavorful.'"
• The Fort's Pumpkin Walnut Muffins (about 4 dozen muffins)**
• [Note: The capital T (below) stands for tablespoon(s).]
• 5 c. flour
• 1 c. sugar
• 2-1/2 c. dry powdered milk
• 4 T. baking powder
• 3 T. cinnamon
• 1 T. salt
• 1-1/2 c. packed brown sugar
• 1-1/2 c. walnuts
• 4 large eggs (don’t sub another size!!)
• 1-1/4 c. veggie oil (I use canola)
• 1-1/4 c. water
• 2 cans (30 oz. each) pumpkin (don’t use pie filling!!)• Preheat oven to 325°F.
• Mix together all ingredients* in extra-large bowl. Batter should be easily scoopable. If it is too thick, add a little more water.
• Fill greased or paper-lined muffin tins three-fourths full and bake 40 to 45 minutes.
• Note: Because these muffins are very moist, they reheat well.
• * I whisk all the dry ingredients together, including the walnuts, then mix all the wet ingredients together, including the pumpkin. Then I put the two mixtures together.
• **As you have noted, this is a BIG BATCH. I have reduced it to HALF and QUARTER SIZES, thus can make only 1 or 2 dozen at a time. My oven will hold only 1 large muffin pan at a time (which is ridiculous, of course!!!), so I would rather mix up the two batches separately, baking eash small batch as they are mixed up and ready for the oven. Dividing this recipe is particularly easy, as the BIG RECIPE calls for the 4 large eggs.
Basic Nut Bread & variations
Submitted by: jej
Last Updated: 3/11/2005These recipes come from one of my most favorite bread books, "Breads of the World," by Dolores Casella. The author writes, "This is a gem of a recipe--a nut bread so simple that it can be whipped up in just minutes, and yet I've never tasted a better plain nut bread. Each of the variations is as simple as the basic recipe, and each makes a deliciously different bread."
BASIC NUT BREAD
1 1/2 to 2 cups white sugar or brown sugar
1/2 cup melted butter or very soft butter
1 3/4 cups milk
2 large eggs, beaten
1 teaspoon salt
5 cups flour
2 tablespoons baking powder
2 cups chopped nuts1. Combine the sugar, melted (or very soft) butter, milk, and eggs. Stir until well-blended.
2. Sift salt, flour, and baking powder. Add the nuts and stir them through the flour so that they are well-coated.
3. Stir the dry ingredients into the liquid ingredients until the dry ingredients are thoroughly moistened.
4. Pour the batter into 2 well-buttered loaf pans and let stand for 20 minutes.
5. Bake in a 350 degree F. oven until browned and done, about 1 hour. Be sure to test the loaves before removing from the oven. A toothpick or cake tester thrust into the center of the bread should come out clean.
VARIATIONS:
APPLE-BUTTER NUT BREAD. ...Substitute apple butter for the milk, and use 4 eggs. If desired, add 1 teaspoon cinnamon and use half brown and half white sugar.
APPLESAUCE NUT BREAD. ...Use canned applesauce in place of the milk of the following recipe, Basic Nut Bread. If the batter is too thick, thin with another egg. Add 1 teaspoon cinnamon, and use half brown sugar and half white.
BUTTERMILK NUT BREAD. ...Use 1 1/2 cups buttermilk instead of the 1 3/4 cups milk. Use 3 eggs. Use 1 teaspoon soda and 4 teaspoons baking powder instead of 2 tablespoons baking powder.
CRANBERRY NUT BREAD. ...Decrease baking powder to 1 tablespoon and add 1 teaspoon soda to dry ingredients. Substitute orange juice for milk. Last, fold in 3 to 4 cups chopped fresh cranberries blended with 2 tablespoons grated orange rind.
FILBERT BREAD. ...Use brown sugar and buttermilk, and make the nuts chopped filberts or slivered Brazil nuts. Add 1 teaspoon soda, and decrease baking powder to 4 teaspoons.
FRUIT-NUT BREAD. ...Omit the milk and use 1 cup each orange juice and mashed bananas. Use 1 cup of candied fruits in place of 1 cup nuts, if desired. This makes a good holiday bread.
HAWAIIAN NUT BREAD. ...Use brown sugar. Omit the milk. Drain 2 cans mandarin orange slices (or mandarin orange slices and pineapple tidbits), and add water to the liquid to make 1 1/2 cups. Combine the fruit and 3 1/2-ounce jar chopped macadamia nuts. Stir into the dry ingredients. Follow directions in Basic recipe, adding 1 tablespoon grated orange rind, if desired. Very good.
JAM OR MARMALADE NUT BREAD. ...To basic recipe add 3/4 cup of any stiff jam, preserve, or marmalade.
PEANUT-BUTTER BREAD. ...In the basic recipe, replace the chopped nuts with 2 cups crunchy peanut butter. Use only 4 1/2 cups flour.
PUMPKIN NUT BREAD. ...Omit milk and use 1 3/4 cups canned pumpkin. Use 3 eggs and add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and the grated rind of 1 lemon.
SOUR CREAM NUT BREAD. ...Substitute sour cream for milk. For leavening use 4 teaspoons baking powder and 1 teaspoon soda. Add 1 teaspoon each vanilla and grated lemon rind or orange rind. Bake 1 1/4 hours.
SWEET ORANGE SLICE. ...Add 1 tablespoon grated orange rind, and use 1 cup chopped candied orange slices in place of 1 cup of nuts.
WHOLE-GRAIN NUT BREAD. ...Use 1 or 2 cups whole-wheat or graham flour, in place of as much white. Or use 1 cup bran flakes in place of 1 cup of the white flour. When using whole-grain flour, use brown sugar as half or all the sugar. If desired, 1 cup rye flour could be used. Any nuts or combinations of nuts may be used. Chopped papaya can be added to the basic recipe. And dates or raisins are delicious (about 1 1/2 cups chopped dates or raisins to 1 cup chopped nuts). Any kind of fresh berries, in amounts up to 2 cups, could be used. One or 2 cups of fine dry breadcrumbs can replace the same amount of flour. If all brown sugar is used, you have a delicious Butterscotch Nut Bread. Candied fruit can replace part or all of the chopped nuts. For an Olive Bread, good with buffets, omit the sugar and add 2 cups slliced ripe olives. All of these ideas have been tried and enjoyed.
Chocolate Cheesecake Muffins
Submitted by: jej
Last Updated: 3/11/2005This recipe was chosen as one of "...the best from 2002" in the Milwaukee Journal Sentinel Foods section.
I haven't made them yet, but have been keeping the recipe for our next Chocolate Fest at Church. If they turn out to be horrible, I'll delete them. If YOU make them and think they're horrible, PLEASE let me know and I'll delete them even sooner.
1 1/4 c. flour
1 c. sugar (divided)
1/3 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. buttermilk
1/4 c. vegetable oil (canola)
1/4 c. (1/2 stick) butter, melted and cooled
2 eggs (divided)
1 1/8 tsp. vanila (divided)
1/3 c. chocolate chips
2 pkgs (3 oz. each) cream cheese (room temp.)
1/4 c. slivered almonds1. Preheat oven to 375ýF. Grease 12 muffin cups.
2. In large bowl, stir together flour, 3/4 c. sugar, cocoa, baking soda and salt.
3. In another bowl, stir together buttermilk, oil, melted butter, 1 egg that has been beaten and 1 tsp. vanilla.
4. Make well in center of dry ingredients and add buttermilk mixture; stir just to combine. Stir in chocolate chips.
5. Spoon batter into prepared muffin cups.
6. In medium bowl, make topping by combining cream cheese, remaining 1/4 c. sugar, remaining egg (lightly beaten) and remaining 1/8 tsp. vanilla. Stir in almonds.
7. Spoon mixture over chocolate batter in muffin cups and swirl slightly with knife.
8. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean.
9. Remove from oven and cool 5 minutes, then serve.
10. Makes 12 muffins.
Topic: Blueberry Tea Muffins by jej
Blueberry Tea Muffins
Submitted by: jej
Last Updated: 12/22/2005My employer supplied our kitchen with boxes of fresh, beautiful blueberries every summer, and this recipe became a standard. I sorted out the large berries for eating fresh, and kept the small ones for muffins and sometimes pancakes. I washed and thoroughly dried the little berries, then froze them on large trays, after which they were packaged in generous 1/2 cup quantities, ready for my recipes. I never thawed the frozen berries before using them, and they baked up perfectly, with no squashing or messiness.
1/4 cup shortening
1/3 cup sugar
2 beaten eggs
2 cups all-purpose flour (sifted and measured)
5 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
1/2 cup blueberries (well-rounded)(don't thaw before using)1. Grease muffin pans. Recipe will make 8 small and 8 large muffins, or 12 large muffins. (Or equivalents of smaller ones, as desired.)
2. Cream shortening and sugar. Add eggs and mix well.
3. Sift 1-1/2 cups flour, baking powder, and salt together. Add to first mixture alternately with milk. Do not over-mix.
4. Sprinkle frozen blueberries with remaining 1/2 cup of flour, and stir in very lightly. Stop mixing before all flour in absorbed, as it will finish 'mixing' as the muffin cups are being filled.
5. Spoon into the prepared muffin pans and bake at 400 degrees F. For tiny muffin pans, bake 12 minutes, or until toothpick comes out clean. For larger muffins, bake 25-30 minutes, or until they test done with the toothpick.
Coffeecake -- Moist Rhubarb
Submitted by: jej
Last Updated: 3/11/2005This wonderful, fat-free coffeecake recipe is quick and easy to make. If you like rhubarb, this one is a winner. And if you REALLY like rhubarb, you may want to peruse the website from whence it came:
http://www.justfruitrecipes.com/rhubarb/index.shtmlMOIST RHUBARB COFFEECAKE
Rhubarb, with its uniquely tangy taste, is a favorite spring fruit of many midwestern and east coast transplants. Just stir diced uncooked rhubarb into the coffeecake batter and bake. (By Times Food Stylists)
NOTE: Since I've been weighing the flour to measure it, I use a whisk to ensure that the dry ingredients are well mixed and in a fine state. If you note lumps in any of these ingredients, you may choose to sift them.
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup + 2 tablespoons light brown sugar, packed
1/4 cup thawed frozen egg substitute
1 cup nonfat plain yogurt
1/2 cup applesauce
1 teaspoon vanilla
3 cups coarsely chopped rhubarb1. Preheat oven to 350ýF. Spray a 9-inch square pan with non-stick vegetable spray OR line with parchment paper.
2. Prepare the chopped rhubarb and set aside.
3. Sift together cake flour, baking powder, soda, and salt into large bowl. Stir in the 1 cup of brown sugar.
4. Place egg substitute in another bowl. Stir in yogurt, applesauce and vanilla.
5. Stir liquid mixture quickly into flour mixture, JUST util ingredients are ALMOST blended.
6. Quickly add rhubarb and stir just until nearly mixed.
7. Turn batter into prepared pan. Sprinkle top evenly with remaining 2 tablespoons of brown sugar.
8. Bake at 350ý 30 to 35 minutes, or until cake tests done in the center.
Topic: Angel Biscuits by jej
Angel Biscuits
Submitted by: jej
Last Updated: 3/11/2005Biscuits were THE feature in the food section of The Milwaukee Journal-Sentinel Newspaper (May 9, 2001). Cowgirl wanted recipes for Angel Biscuits -- and this paper had 'surfaced' just days before her request came up.
The article includes these welcoming words about them: "Angel biscuits: Triple-raised with baking powder (or self-rising flour), baking soda and yeast, they get their name from their light texture. They're also called "bride's biscuits," because they're guaranteed not to fail."
The introduction was amusing, so it's also included here for you.
"BISCUITS, A BYGONE TRADITION OF THE SOUTH, CAN RISE AGAIN...
"Pity the poor biscuit.
"Dismissed as too fattening. Ignored as too much work. Lumped together with grits and fatback as a symbol of country living, the hayseed cousin of croissants and rolls.
"These days, biscuits have been reduced to drive-through fast-food breakfasts or a cramped existence inside a tube we whack against the counter.
"But there was a time -- oh yes, children -- when the biscuit reigned supreme."
And the article goes on to say that, in the 18th and 19th centuries, biscuits were "a mark of elegance... the labor was enormous (and) people who made beaten biscuits had servants or slaves. It was a sign of wealth."
ANGEL BISCUITS
"Angel Biscuit dough can be made in advance and held in the refrigerator for several days until you need it -- a guardian angel for busy cooks.. This version was adapted from "A Gracious Plenty," a collection of community cookbook recipes by John T. Edge (Putnam, 1999, $30)."
1 package active dry yeast
1/4 cup warm water (105-115ýF.)
5 cups self-rising, low-protein flour (she suggests White Lily or Martha White)
1 teaspoon baking soda
1 cup solid vegetable shortening or lard
2 cups buttermilkIn small bowl, dissolve yeast in warm water an let stand several minutes, until foamy. In large bowl, sift together flour and baking soda. Cut in shortening with your fingertips until mixture resembles fine meal. Combine dissolved yeast and buttermilk, then stir into flour mixture, just umtil all flour is moistened.
Turn out dough onto well-floured surface. Flour hands lightly, about 10 strokes. Divide dough into 3 parts. Wrap each part in plastic wrap and refrigerate at least 1 hour. (Dough can remain refrigerated for several days.)
When ready to bake, preheat oven to 425ýF. Remove one section of dough. Flour hands lightly and pat our dough on floured surface, about 1/2 inch thick. Cut with round cutter dipped in flour. (You can also pinch off sections of dough and shape it with your hands.) Place on ungreased baking sheet. (For higher, fluffier biscuits, place dough so that it's touching; for crisper, flatter biscuits, place it about 2 inches apart.) Bake in preheated oven until lightly browned, about 14-18 minutes. Serve hot. Makes about 2 dozen biscuits.
NOTE: The author refers to our 'expectations (of biscuits that are) "tender and flaky," but flaky isn't the same as tender.
"For a flake, you have to have a piece of fat big enough to act as a flaker," In other words, there has to be a piece of fat with flour on either side of it. If the fat is big enough and cold enough to hold its shape until the oven heat hits it, it will leave a space when it melts -- a flake.
"Recipes that tell you to cut -- or mix -- fat into flour "until it resembles coarse crumbs" will never give you a flaky biscuit... Mixing the fat until it looks like fine meal will give you a tender biscuit. For flakes, you need bits of fat that are as big and flat as pieces of uncooked oatmeal.
To get the best of both, put down the pastry blender and use your fingertips. Work most of the fat into the flour until it's fine and mealy, then rub flour and the remaining fat between your thumb and fingers to create flakes."
Topic: Spanish Churros by jej
Spanish Churros
Submitted by: jej
Last Updated: 8/18/2008Similar to donuts, can be used as Dessert.
This recipe was submitted by Olga A. Sanz for the Spanish-American Cook Book" which was compiled and 'presented' by the American Women's Club of Madrid. Mrs. Sanz was one of the editors of this wonderful book, which was the club's second edition, and which I bought on September 30, 1972. Years ago, after returning to the states, I made this recipe for our own pleasure, and also for my daughter to take to school for her Spanish classes. I haven't made them for a while now, but they surely did remind us of the wonderfully delicious Churros being made and sold during carnival season on the streets of Valladolid where we lived.
1 t. salt
1 c. milk
1 c. water
1 T. butter
2 c. flour1) Mix milk, water, butter and salt in a saucepan. Heat until mixture comes to a boil.
2) Add the flour all at once, and remove immediately from heat, beating vigorously until the mixture is smooth.
3) Place mixture in "churrera" or a wide funnel and fry in very hot oil. It doesn't have to be a deep fryer, or even very deep oil, perhaps 3 inches or so. While a fryer is nice (controlled temperatures, etc.), a heavy medium sauce pan will work fine. As with donuts, the churros will float, then need to be turned over. Test one for doneness, and go from there.
4) Makes about 15 churros (depending on size).
Note: I brought home a little 'churrera,' but it is getting very 'weak' and seemingly 'flimsy' from usage. A good, durable funnel will work very well, as you force the mixture down through the opening into the hot fat.
I'm also quite certain that we had had them in Spain dredged in a sugar/cinnamon mixture, and so we do the same here with ours.
Aunt Jemima Cornbread
Submitted by: jej
Last Updated: 1/27/2006This recipe comes from the AUNT JEMIMA YELLOW CORN MEAL bag. Was looking for a 'from scratch' recipe and this one really fit the bill. It makes '9-10 servings' in an 8x8" or 9x9" square pan, or you can make it in a 10" iron skillet. There are some good variations following the recipe, too. Something for everyone!!
1/4 c. canola oil
1 tbsp. baking powder
1 c. Aunt J. Yellow Corn Meal
1/2 tsp. salt (opt.)
1 c. all-purpose flour
1 c. milk
1 to 2 tbsp. sugar (opt.)
1 egg, beatenHeat oven to 425F.
1. Heat vege. shortening in 10-inch oven-proof skillet or 8 or 9-inch square baking pan in oven 3 minutes; tilt pan to coat bottom evenly.
2. Combine dry ingredients.
3. Add milk and egg; mix until blended.
4. Add melted shortening; mix well. (I don't overdo)
5. Pour into hot skillet (or pan). Bake 20 to 25 minutes, or until wooden pick inserted in center comes out clean.VARIATIONS:
Muffins or Corn Sticks: Pour batter into 12 greased or paper-lined medium muffin cups or 21 hot well-greased corn stick pans. bake 15-20 minutes or until golden brown.
Buttermilk Corn Bread: Decrease baking powder to 2 tsp.; add 1/4 tsp. baking soda to dry ingredients. Substitute buttermilk for milk.
Mexican Corn Bread: Stir one 8-ounce can whole kernal corn, drained, and one 4-ounce can chopped green chilies, drained, into batter. Bake 25-30 minutes or until wooden pick comes out clean. Remove from oven; top with 1/2 cup (2 oz.) shredded cheddar or monterey jack cheese.
Topic: Apricot Buttons by jej
COOKIES -- Apricot Buttons
Submitted by: jej
Last Updated: 9/18/2006Apricot Buttons ------- 2-3 dozen
These are very special little tea cookies. You may make them larger, but I prefer them small. This absolutely wonderful cookie recipe came from my college roommate.
1. Mix well:
1/2 c marg. (Use the best grade of marg. Fleischmann's Unsalted is my choice.)
1/3 c. sugar2. Add to above mixture and stir in.
1 egg yolk
1/4 t. vanilla3. Sift tog., add to above. Mix together.
1 c. flour
1/2 t. salt4. Make 24-36 LITTLE balls. No bigger than 3/4-inch in diameter. Dip or roll in:
well-beaten egg white
5. Then roll in:
3/4 c. broken pecans (No big chunks. The commercial 'fine' grade is good.)
6. Place on very lightly greased cookie sheets. Depress tops well with index or 'little' finger. This is similar to the 'thumbprints' but a thumb is too large for these.
7. Bake at 300 F. 30 min. I check them part-way through, as they may need to be depressed again lightly. Ovens vary (mine is often 30 degrees too hot!!), so don't let them get DARK.
8. When baked, while still hot, fill the depressions with Apricot Preserves. I often put the preserves in a teaspoon, then use the tip of a dinner knife to cut off and place them neatly in the depression. Don't 'over-load -- keep it dainty. Don't race through this and make them sloppy and out of the depression, or they will look sloppy and very UN-tea-like. NOT what you are striving for.
9. The preserves on these cookies never really 'dries,' but rather may remain somewhat 'sticky' if touched. Being 'bite-size' it really doesn't matter. To store, I prefer one layer, with air between the cookie tops and their cover. Also, I've never used another topping on them, as the apricots are special. Nothing else measures up for me.
COOKIES -- Grandma's Sour Cream Filled Cookies
Submitted by: jej
Last Updated: 5/6/2007• Be open-minded about the amount of flour you add with these cookies. My Gr. Grandmother, from whom this recipe originally came, was born in 1850, so it is an old recipe. However, it is soooooooo good. My grandmother, in turn, made them and stored them in a big, covered roaster deep down in her cupboard.
• This is a VERY soft dough, and whereas it suggests 3 or 4 cups flour, I made them successfully at Christmas for the first time, and I added somewhere in the realm of 5-6 cups... I will try to get them made again within the next few weeks and see if it is necessary to make further adjustments in the recipe.
• 1 c. lard
• 1 c. butter
• 2 c. sugar
• 3 eggs, well beaten
• 1 c. sour cream
• 1 t. soda, slightly rounded
• 2 t. baking powder
• salt (opt.)
• 1/2 to 1 t. nutmeg
• 2 t. vanilla
• 3-4 c. flour (I used 5+ cups)• Cream the lard and butter together. Cream the sugar into the shortening. Add the well-beaten eggs and mix together well. Combine the dry ingredients before adding alternately with the sour cream. Mix a ?quite soft? dough.
• Pat out a small amount of dough at a time on a well-floured board, or on waxed paper. I use a combination of half confectioner?s sugar and half flour, well mixed, for both the board and to dip the cutters in. Cut small or large rounds, as you like. The dough is soft enough that a spatula is very helpful in transferring cookie to the cookie sheet. Place filling (recipe follows) on the bottom round, and top with a second. Press edges together lightly to seal. May cut one or two slits in the top cookie, if you like, though it is not necessary for baking. May dust with sugar ? or not -- before baking. Bake at 350? - 375? oven until cookie is baked through and bottom is golden.
Raisin filling: Grind seeded raisins, and cook with sugar, flour, and water. Add nutmeats, if desired. Cook until thickened.
• Date filling: Substitute finely chopped pitted dates for raisins.
