Grandma's Cookies 4

Post no three and I found a whole page of cookie recipes.  Here are a few with some other treats.

CRUMB CAKE

Dedicated to Gail Ellis

2 c Flour
1 t salt
3/4 c butter

mix flour and sugar, cut in butter.  take out 3/4 cup of the streusel  crumbs.
mix the remaining mixture with

1 t cinnamon
1 c raisins
1/2 t cloves
1 t soda
1 c sour milk

Pour in greased tin and bake at 350F for 35 minutes

BROWNIES (#2)

2 c sugar
1 cup melted butter
4 large eggs
4 squares chocolate
2 c flour - sift first
1/4 t baking powder
1/4 t salt
1 t vanilla
1 cup chopped nuts

mix all together well.  bake about 30 minutes at 325F

DREAM BARS

(Notation page 22 Better Homes Cookbook )

mix and spread the following

1/2 c butter
2 tbl confectioners sugar
1 c cake flour

bake first half at 350F to set crust

second half
2 eggs
1 1/4 c brown sugar
2 tbl flour
1/4 t salt
1 1/2 t baking powder
1 c nuts - chopped
1 c coconut

mix second half and place on top of crust and bake at 350F for 30 minutes

DAUGHTER IN LAW COOKIES

Dedicated to Vivian Maxwell

1 c white sugar
1 c brown sugar
1 c oleo (use butter)
1 c cooking oil
1 egg

add 3 1/2 c flour
1 t soda
1 t cream of tartar
1/4 t salt
1 t vanilla
 can add nuts, raisins or chocolate chips

Drop by tsp on sheetpan squash with fork.  Bake 350F  10-12 minutes

Grandma's Cookies 3

This is the third installment of my Grandma's recipes collection... the cookie recipes are somewhat elusive so here are a few that looked well used.

BEVERLY'S DIP

(very good)
2 c mayonaise
1 pt sour cream
3 Tbl dehydrated onion powder
3 Tbl dried parsley
3 t lawry's seasoning salt
3 t dill weed

Mix all together.

Grandma used dried herbs.  I suggest substituting fresh.

BROCCOLI BACON RAISIN SALAD

2 bunches broccoli - break into bits
1/2 c red onion - chopped
1 c celery, chopped
1 lb bacon - fried and chopped
1/2 c sunflower seeds - toasted
1/2 c raisins

     Dressing:
3/4 c mqayonaise
1/4 c sugar
2 T vinegar

Mix ingredients together, make dressing and dress.

HOT CRAB DIP

Dedicated to "D.O. Leary"

1 8oz cream cheese

1 Tbl milk

1 c crab meat

2 Tbl chopped onion

1/2 t horseradish

1/4 t salt, dash pepper

1/3 c slivered almonds (toasted)

blend and heat.

Grandma's Cookies 2

A continuation of My Grandma's recipe collection.  Still looking for the cookie recipes.. ;)

MEATBALLS 1

zesty - 20 meatballs

1.5 lb ground round
1 pack dry onion soup mix
1 c water
2-8 oz tomato sauce
1/2 t garlic salt
1/2 t thyme
1/2 t black pepper
1/2 t oregano
1 t parsley flakes

Cook soup mix and water. pour 2 Tbl tomato sauce into cup add all seasoning to this. mix seasoned tomato sauce into beef. add remainder of tomato sauce to soup base.  make beef into 20 balls.  place into 2 qt casserole pour over sauce - refrigerate to marinate.
Bake at 350F - covered 1 hour.

MEATBALLS 2

1 lb round steak
1 pork chop
veal may be added in place of pork
put through grinder 3 times -season with salt and pepper
3 Tbl cornstarch
3 eggs
3 Tbl cream
Mix with hands and form into balls.  Place into frying pan with 2-3 Tbl butter.
fry fine diced onions (4 onions)  once onions are caramelized pull out . place meatballs in pan and brown all.

Place meatballs in pan with 1/2 can strained tomatoes, bay leaf, salt and pepper and the cooked onions.  add enough water to cover. cook about 1.5 hours.  reduce liquid in pan for gravy.

CHICKEN DIVAN

This recipe is dedicated to Lucinda Bell

2 cans cream of chicken soup

1 c mayo

1 t lemon juice (optional)

1/2 t curry powder

 combine these and set aside

2 broccoli (10 oz)

2 c sliced cooked chicken (4 breasts)

1/2 c shredded sharp american cheese (sub cheddar)

1/2 c soft bread crumbs

1 Tbl melted butter

cook broccoli in salted boiling water (blanch) till tender. Arrange broccoli in greased baking dish.  Place Chicken on top - pour the combined above ingredients over chicken.  sprinkle cheese on top.  mix bread crumbs and butter - sprinkle over all and bake at 350F for 25-30 minutes.   serve over rice

Enjoy!

CHICKEN SALAD SUPREME (good)

serves 6

2 c chicken

2Tbl chopped green olives

2 Tbl chopped ripe olives

2 Tbl chopped mixed pickle

3/4 c chopped celery

2 hard boiled eggs - sliced

1/2 c toasted almonds

3/4 cup mayo

toss all together - season with s&p as needed

CHINESE CABBAGE SALAD (fantastic!)

1/4 head cabbage - finely shredded

2 green onions - finely sliced

2 Tbl toasted sesame seeds

2 Tbl toasted slivered onions

1 package raman - uncooked / crushed

     Dressing: Dress just before service
2 Tbl sugar
3 Tbl salad oil
3 Tbl sesame oil
1/2 t pepper
3 Tbl white vinegar

Grandma's Cookies 1

This will be an ongoing blog.  In an attempt to log and classify the many cookie and other recipes that I inherited from my Grandmother I will post them here for all to share.  Here cookies where the joy of many a grandchild.

Hopefully they will all get translated correctly.  She has many notes on the yellowed index cards, each one covered in flour, egg and dry cookie dough from years of use.

NUT CAKE

This recipe appears to be either dedicated to M. Allen.

1/2 lb Butter
2 c. sugar
6 eggs large
4 c. flour
1 Tbl baking powder
2 Tbl nutmeg
1 Tbl cinnamon
3/4 c. black molasses
1/2 c grape juice
3 lb nuts
2 lb raisins

Mix together dry ingredients and wet separately,  toss raisins and nuts with some flour to coat.  Mix all together in cake pan.  Cook in slow oven (250F) for 2.5-3 hours in water bath.

BROWNIES

This recipe  is dedicated to Elva

4oz chocolate

3/4 c butter

2 c sugar

4 large eggs

1 t vanilla

1.5 c flour

1 t baking powder

1 t salt?

Melt chocolate & butter, add sugar & eggs mixing well.  Add vanilla.

Combine dry ingredients and add nuts and wet ingredients.

bake in greased 9x13" pan @ 350F for 27-30 minutes.

Check doneness by inserting toothpick 1" from edge until pick comes out clear.  DO NOT OVERCOOK!

CHOCOLATE ALMOND VELVET

2/3 c chocolate syrup

2/3 c canned milk

1/2 t vanilla

chill above mixed in refrig.

1 pint whipped heavy cream

1/3 c almonds sliced lightly toasted

fold into chocolate mixture - chill again until set

serves 8

MEXICAN WEDDING COOKIES

1 c soft butter

1/2c 4x powdered sugar

1t vanilla

1 Tbl almond extract

2 c flour

1/4 t salt

1 c chopped pecans

Mix all ingredient well.  Form into small balls and roll in powdered sugar

Bake at 400F until light brown

RUTH'S DRESSING

2Tbl Poupon

6 Tbl Red Wine Vinegar

4 Tbl Olive oil

This recipe was written on the inside cover on one of three recipe books.

CHEWY COOKIES

This recipes  is from the kithcen of "mother" so it may be from Great Grandma Thompson.

Yield 100 cookies?

3/4 c butter

2 c sugar

2 large eggs

2 c flour

1 t soda

2 cup rolled oats

1 c raisins

Boil and drain raisins, put oatmeal and raisins thru grinder, add other ingredients.

Make into small balls and place on cookie sheet  bake at 300F.

Tonics, Elixirs and Potions

This week I have been experimenting with tonics.  I have one listed on my "Vegan Dinner Series" and I need a good recipe. While up in Maine I ventured to DuckFat and had a house made tonic. It was fabulous. So I have been experimenting with various herbal blends, with and without vinegars, sparkling water etc. I imagine myself as an old time snake oil salesman, developing my magic elixir of healing.

The Vagabondchef Restorative Tonic

 Yields 1 quart of Tonic

1 Tb   Green Cardamom
1 Tb   Panchipuri Spice Mix
8 ea    Whole Clove
2 Tb   Chopped Ginger Fresh
2 Tb   Cacao Nips
1/2 t   Black Cumin
1 ea    Whole Lemon cut in half
1/2 t   Fennel Seed
1/4 c   Mint leaves
1/8 t   Cayenne
4 t      Stevia leaf
1 t     Balsamico Vinegar - The thicker the better - don't skimp here. (or anywhere)
Place all ingredients into French press of other vessel pour boiling water over top and steep

Serve hot or chill and serve iced.  To preserve the rich flavor make ice cubes from the tonic ahead of time.
A splash of sparkling water will add a nice fizz to the beverage.

Enjoy.

Some of the few items I will try to grow this season.
Greenhouse is complete, soil has arrived, pots are stacked and ready.

Now I just need the snow and ice to go away.


fennel
chives
brussel sprouts
hot peppers
catnip
peas
spinach
beans
arugula
sweet basil
thia basil
lemongrass
sugar snap peas
tomatoes
parsley

Spiced sunflower-sesame seed puree

This puree was used as one of the components of my Vagabondchef Vegan Dinner series courses.  It is extremely rich and has a great mouth feel.  It can be used as a stand alone spread or with other components.

I came up with it due to the fact that some of the guests had peanut allergies. I plan on using it alot. 

1. Spiced sunflower and sesame seed puree

2 cups  toasted sunflower seeds
1 cup    toasted sesame seeds
2 Tb     Coconut oil
1/2 cup Unrefined extra virgin olive oil
1/2 Tb   Zatar
1/2 Tb   Ras el Hanout   
tt           sea salt
tt           grains of paradise

 Place all toasted ingredient and spices in to vitamix, add melted coconut oil and olive oil, blend well.  You may need to add small amounts of warm water to adjust the consistency.  Once the consistency is reached adjust the final seasoning. 

House dried tomato coulis

I first learned the basics for this sauce back in the late 90's in Sandpoint, Idaho when I was working at a French Bistro of sorts.  It had the usual Chef/Owner who partied to much, took liberties with the female waitstaff and bullied his wife and staff.  A sad statement of the times that this was what I had come to expect in the smaller businesses. 

This sauce was used on crepes and ofr some of the lighter seafood dishes.  It is bright, fresh and enhances the flavor of the tomato, while almost eliminating the acidic nature.

House Dried Tomato Coulis

20 each   Roma Tomatoes

2   each   Cloves Garlic

8   each   Fresh Basil Leaves

1   each   Sprig Fresh Oregano

1   cup     Unfiltered Extra Virign Olive Oil

tt              Sea salt

tt              Black pepper

Cut the tomatoes in half or quarter, smash the garlic and pick all the herbs off of the vines.

Place all the ingredients into a dehydrator and set for about 48 hours on 115F.  This will dry the ingredients enough to achieve the desired result.  The tomatoes should be dry but still soft.

Add all the ingredients to a sauce pot and cover with water (you can add some dry white wine if you like), bring to a simmer and continue cooking until the tomato bulks up and can be smashed with a fork.  At  this point blend with a hand blender if you would like a rustic coulis or place in the vita-mix and puree for an elegantly smooth texture.  Add the oil to adjust the texture at this point.

Season to taste.

The Divine Dinner : Vegan 5 course

 The Divine Dinner

Vegan Christmas Dinner

Amusé

Roasted Mushrooms

With a Toasted Pecan Puree

Dehydrated Tomato Chips

Non-Alcoholic Sangria Sparkler

Caramelized Onion Herbal Consommé

Baby Vegetable Garden

2012 Gavi, La Luciana, Araldica, Italy

Baked Sweet Potato Pave

With Cumin Scented Cauliflower Rice

Unfiltered Extra Virgin Olive Oil, Crispy shallots

2011 Beaujolais-Village, Louis Jadot, France

Fennel and Pomegranate Salad

With Watercress, Pomelo Supremes and Radish

Fennel Orange Vinaigrette

2009 Pinot Noir, Bear Boat, Sonoma Coast, California

Baked Thai Tofu Skewer

Butternut Squash, Lentil Daal, and Crispy Chick Peas

Over Spiced Seed Butter - Carrot Puree

Finished with Fried Sage and Lemon Oil

N.V. Blanc de Noirs, Chandon, California

Fresh Vegetable Pickles

Herb and Sea Salt Focacchia Bread

Pappadam Crackers