a little of each

A family's cookbook

Brown Sugar Chewies June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 3:20 pm
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Thanksgiving 2005, from “Paula Deen and Friends”

 

Ingredients
¼ cup butter
1 cup light brown sugar, packed
1 egg, beaten
¾ cup all-purpose flour
1 tsp baking powder
½ tsp vanilla extract
¼ cup pecans, chopped
confectioner’s sugar, for dusting
Directions

Preheat oven to 350 degrees. Spray an 8-inch square pan with vegetable oil cooking spray. In a small saucepan, melt butter. Turn off heat, add brown sugar and stir until smooth. Stir in egg. Sift together flour and baking powder and stir into brown sugar mixture. Add vanilla and pecans. Pour batter into the prepared pan and bake for 20 minutes. When cool, dust top with a sifting of confectioners’ sugar. After cutting into squares remove from pan and store in a plastic container with a tight fitting lid.

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Peanut Butter Cookies

Filed under: Desserts — alittlemoreofeach @ 3:10 pm
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From the Pillsbury Book of Baking.

 

Ingredients

½ cup sugar

½ brown sugar

½ cup butter, softened

½ cup peanut butter

2 Tbl milk

1 tsp vanilla

1 egg

1 ¾ cup flour

1 tsp baking soda

 

Direction

Cream sugars and butter together. Add peanut butter, milk, vanilla and egg, and mix well. Add in flour and baking soda, and mix well. Use a tablespoon to scoop out the dough onto a cookie sheet. Use a fork dipped in granulated sugar to press hatch-marks in the top of each cookie. Bake at 375 degrees for 10 to 12 minutes.

 

 

Peter’s Cookies

Filed under: Desserts — alittlemoreofeach @ 2:56 pm
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Dad traditionally makes these around the holidays, but they are perfect any time of the year. He often adds chopped pecans and will make a batch especially for mom who doesn’t like chocolate chips: no chips, extra pecans.

* * *

Since Dad died I’ve made these cookies a few times, and, unintentionally, those few times have been for new moms. After they are baked I realize, Oh, oatmeal is good for nursing mothers!

Alice and I recently baked them for the first time for our family, and when Ken tasted one he said it might be the best cookie he’s ever had, hands down.  Better than Oreos??  Alice loves them because they have two of her favorite foods: oatmeal and brown sugar.

Ingredients

1 cup unsalted butter

1 ½ tsp vanilla

1 egg

½ cup sugar

½ cup brown sugar

1 tsp baking soda

2 cups flour

2 ½ cups old-fashioned rolled oats

6 oz milk chocolate chips

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Directions

Melt butter, and combine with vanilla and egg. Then mix in both sugars. Add flour and baking soda. Mix well. Add the oats, and mix well. Lastly, blend in chocolate chips. Use a Tablespoon to scoop out the dough onto a cookie sheet. Bake for 8-10 minutes at 350 degrees.

 

Vanilla and Lime Flan

Filed under: Desserts — alittlemoreofeach @ 2:44 pm
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Ingredients

Caramel:

½ cup sugar

3 Tbl water

 

Base:

2 cups condensed milk

2 cups whole milk

3 limes, zested

1 vanilla bean

6 eggs

 

Directions

Preheat the oven to 350 degrees.  To make the caramel, heat together the water and sugar gently over a medium flame until it is golden brown, about 10 minutes, ensuring the mixture does not burn.  Meanwhile pour the condensed milk and whole milk into a pan.  Add the lime zest.  Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture.  Simmer the milk slowly for 15 minutes to let the flavors combine.  Once the caramel is ready, pour it into a cake pan and swirl it around to evenly coat the bottom of the pan.  Set aside.  In a bowl, beat the eggs well.  Slowly pour a little of the warm milk, vanilla and lime mixture into the eggs.  Once the eggs are warmed, pour in the rest of the milk.  Pour all of the mixture into the cake pan over the caramel.  Cook the cake pan in a water bath for 45 minutes to an hour.  Once ready, allow to cool and refrigerate overnight.  To serve, gently flip over the flan onto a serving tray.

 

Lemon Chiffon Pie with Glazed Cranberries

Filed under: Desserts — alittlemoreofeach @ 2:10 pm
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Peter served this beautiful pie at Thanksgiving in 2003. The fluffy chiffon was a nice change from the traditional pumpkin and pecan pies. Whipped cream is still compulsory.

 

Ingredients

Crust
Nonstick vegetable oil spray

2 cups shortbread cookie crumbs

3 ½ Tbl unsalted butter, melted

 

Filling

¼ cup water

1 ½ tsp unflavored gelatin

4 large eggs, separated

2/3 cup sugar

1/3 cup fresh lemon juice

1 tsp grated lemon peel

½ cup chilled whipping cream

 

Topping

½ cup sugar

1/3 cup water

2 cups fresh or frozen whole cranberries (about 8 ounces)

½ cup currant jelly

 

Directions

Crust

Preheat oven to 350°F. Spray 9-inch deep-dish glass pie dish with nonstick spray. Mix cookie crumbs and melted butter in small bowl. Press crumb mixture over bottom and up sides of prepared dish. Bake until golden brown, about 20 minutes. Cool on rack.

 

Filling

Place ¼ cup water in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Whisk egg yolks, 1/3 cup sugar, lemon juice and lemon peel in top of double boiler to blend. Cook over barely simmering water until custard thickens, whisking frequently, about 6 minutes. Transfer to large bowl. Add gelatin to hot custard; whisk to dissolve. Place over bowl of ice water; stir until cool and thickened but not set, about 12 minutes. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Fold egg white mixture into custard in 2 additions. Using electric mixer, beat cream in medium bowl until peaks form. Fold into lemon mixture. Transfer filling to cooled crust. Cover with plastic and chill overnight. (Can be made 2 days ahead. Keep chilled.

 

Topping

Stir sugar and 1/3 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; bring to boil. Add cranberries; cook until half have popped, about 5 minutes. Add jelly; stir until melted. Cool to room temperature. Gently spoon topping over pie. Chill at least 30 minutes to set. (Can be made 4 hours ahead; keep refrigerated.)

 

Lemon Cheesecake Pies

Filed under: Desserts — alittlemoreofeach @ 2:05 pm
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From Southern Living, February 2006. Makes two pies.

 

Ingredients
2 refrigerated pie crusts
2 (8 oz) packages cream cheese, softened
½ cup sugar
1 large egg

Lemon Chess Pie Filling (below)

 

Directions

Fit each pie crust into a 9-inch pieplate. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425 degrees for 5 minutes. Remove weights and foil. Bake 2 more minutes or until golden brown. Cool crusts completely on wire racks. Beat cream cheese, sugar and egg at low speed with electric mixer until smooth. Spread cream cheese mixture evenly over both crusts. Spoon Lemon Chess Pie Filling evenly over cream cheese mixture in crusts. Bake at 350 degrees for 35 minutes or until set, shielding edges to prevent excess browning, if needed. Cool completely on wire racks. Garnish if desired.

 

Lemon Chess Pie Filling:

2 cups sugar

4 large eggs

¼ cup butter, melted

¼ cup milk

1 Tbl lemon zest

¼ cup fresh lemon juice

1 Tbl all-purpose flour

1 Tbl cornmeal

¼ tsp salt

 

Whisk together all ingredients. Use filling immediately.

 

Peter’s Cheesecake

Filed under: Desserts — alittlemoreofeach @ 1:58 pm
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Peter made this for the first time when Robin hosted a ladies bridge party shortly after moving to St. Petersburg. It wasn’t until the mid-1990s, after attended a baking class at the Disney Institute, that he started to bake in earnest, eventually filling Nana Hazel’s role as Birthday Cake Maker.

 

Ingredients

1 lb cream cheese

3 eggs

1 cup sugar

¼ tsp. salt

½ tsp. almond extract

½ tsp. vanilla extract

½ pint sour cream

 

Directions

Cream cheese, eggs and sour cream need to be at room temperature. Beat cream cheese until fluffy. Add eggs, 2/3 cup sugar, 1/8 tsp. salt and almond extract. Beat until thick and lemon-colored. Pour into buttered 9-inch pie pan. Bake in preheated moderate oven (350 degrees) for 25 minutes. Cool on rack for 20 minutes. Mix together sour cream, 1 ½ tsp. sugar, 1/8 tsp. salt and vanilla; blend well. Spread sour cream mixture on cake. Bake at 350 degrees for 10 minutes. Cool and then chill thoroughly.