Great Great (Great) Aunt Eurania’s Snowball Cookies (Redux)
Posted: December 12, 2012 Filed under: Table Talk: Rachel – posts by Rachel, Uncategorized | Tags: easy cookie recipe, grass-fed butter, great great aunt eurania, holiday baking, pecans, snowball cookies, Sugar Leave a comment »
Max and I took to the kitchen this week, embarking on the first weekend morning in the kitchen of many in December. I pulled out my Great Great Aunt Eurania’s address turned recipe book and handed Max the ingredients for her Snowball Cookies to toss into the stand mixer.
Max was dutiful. She tasted the butter plain and then after we’d added sugar and then again after we mixed in the nutmeat. I tried not to think too hard on her declaration that her first taste–the one that was PLAIN BUTTER–was the best. Kids, right?
My brother is on a health kick, singing the praises of grass-fed everything and, I have to say, the grass-fed butter we used really did taste better than it’s counterparts. With a cookie that is essentially butter, stuff like this really counts in terms of flavor. It also, of course, is better for you. Why not bake a little health into this holiday labor of love?
My praises for this simple recipe are just a strong as they were last year when I first followed it’s neat script. They are both fantastically easy and simply delicious, with a single batch churning out four dozen perfect little sugary balls. Plus, this is Max’s Great Great Great Aunt’s recipe, a fact that makes them a gem in their own right. Though I try not to daydream too much about Max’s future in the name of remaining open to the kid’s path, I found myself wondering if Max won’t someday make them with a tiny person of her own for whom they will be a Great Great Great Great Aunt’s recipe. That, after all, is some of the stuff that holidays are truly wrought from.
Turtle Time
Posted: March 19, 2012 Filed under: Table Talk: Janet – posts by Janet | Tags: brownies, chocolate, chocolate turtles, desserts, pecans 2 Comments »I don’t know how chocolate turtles got their name or what — if anything — they have to do with the four-legged reptile with a shell, but I’ve been a fan since my first bite. That delicious combination of chocolate and caramel with a little salt thrown in for good measure is one of life’s little culinary wonders.
I decided to tackle making turtle brownies for our first official post on the new Table 1095 because one thing Rachel and I have noticed in the three years we’ve been blogging together: Our readers like desserts. (Oh, and so do we 
)
Great Great Aunt Eurania’s Snowball Cookies
Posted: December 14, 2011 Filed under: Table Talk: Rachel – posts by Rachel | Tags: Cookie, cooking, family recipes, Home, mexican wedding cookies, pecans, powdered sugar, Recipe, shortbread, Snowball Cookie, snowball cookies, vintage 2 Comments »Rachel here.
So, Monday I promised you all the easiest cookie recipe of all time. Tucked among these…
And these…
Is this!
And no, it’s not an address book. Or, you know, it IS, but it doesn’t contain addresses.
Cookies That Command Ice Cream
Posted: November 17, 2010 Filed under: Uncategorized | Tags: cookies, ice cream, lace drop cookies, pecans, Real Simple Leave a comment »
Hey Ma-
So, the other day in some odd moment of lull I was thumbing through Real Simple when I happened to notice a cookie recipe that they called super easy. I’d had cookies on the brain what with the round-up from last week and the recipes everyone’s (yes, ahem, EVERYONE…that means send us one if you haven’t!) sending us for our cyber recipe swap. Plus, sometimes when I see the word “easy” I take it as a challenge. You know those days where easy seems just completely and utterly impossible? And then something has the audacity to label itself easy to spite you? I was having one of those days and I decided I needed to show these Real Simple really!-simply!-easy! cookies what’s up. I even went so far as to go to the grocery store to buy the one ingredient I needed to make these pecan lace drop cookies, all in the name of validating my sense that NOTHING is actually easy.
Oh man was I wrong. This is the view down through my cooking racks. It took but a few ingredients, a pot and a bowl to get this pretty view. And less than an hour! For all of these pretty little cookies! And goodness these lacy treats are good. Sweet and nutty and oh so delicate they’re pretty darn tasty on their own, but one bite and I just KNEW they’d be even better with some vanilla ice cream.
This was totally one of those days when I set out to let the universe know once and for all that it sucked and it boldly decided not to spit in my face (as I had so hoped), but to give me a sweet little surprise.
To top the whole ordeal off (because clearly this was an ordeal, albeit a really excellent one in the end), I couldn’t get good enough light at night to photograph with. And so, the day after I baked, I had no choice but to make a little ice cream sundae for lunch. Oh, the things I do to share my life in recipes with you, Ma.
Anyway, in case it wasn’t clear, you should totally make these. I’m going to make them again and again and again. Click here to follow my lead.
XXOO
-R
Cookies for All
Posted: May 31, 2010 Filed under: Uncategorized | Tags: chocolate chips, glazed, homemade cookies, molasses, oatmeal, pecans, spice 4 Comments »
Janet here: Yes, it’s true, we’re kicking off this holiday week with a posting about cookies. Regular readers realize that we believe strongly that a day without cookies is a questionable day indeed. I always feel better after baking cookies, and I feel pretty darn good after eating one warm from the oven. It’s the proverbial win-win.
You can feel particularly good about making and eating these cookies. They’re oatmeal after all. It’s fiber for God’s sake! Yes, there are milk chocolate chips too, but fiber!
Anyway, I put in chocolate chips and pecans this time, but one of the things I like about these cookies if you really can add anything you want. Hope you enjoy them.
Oatmeal Chocolate Chip Pecan Cookies
Ingredients
2 sticks of butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugard
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup chocolate chips
1 cup pecan pieces
Method
Heat oven to 350 degrees. Beat together butter and sugars until creamy. Add eggs and vanilla and beat well. Add combined flour, baking soda and salt. Mix well. Stir in chips and pecans or whatever else you’re adding.
Drop by rounded tablespoonfuls onto cookie sheet. Bake 10-12 minutes or until golden brown.
Cool one minute on cookie sheet; then remove to wire rack.
Feeling lazy? Put the whole shebang into a 13X9-inch baking pan and bake 30-35 minutes to make bars instead.
Rachel here: Oh, cookies. This weekend I made glazed molasses-spice cookies (from “The Best Recipe” by Cook’s Illustrated…of course), mostly because I’d never made them before. I sort of figured I’d have to send John off to work with a bunch of them because I didn’t think we’d be all that into them. Don’t get me wrong–I thought we’d like them–just not in that eat-a-dozen-each kind of way. I was seriously, seriously wrong. The flavor and texture to these cookies was perfect.
You know when you really love someone and you unwittingly make them really happy? It is one of the great little surprises in life, I think, and such a good feeling. Anyway, while I have definitely enjoyed my fair share of these cookies, John unexpectedly went gaga for them. I think even he was surprised by how much he liked these cookies. It was a simple and happy little development in our weekend and I made a little note in my cookbook for some future rainy day when my man could use a little pick-me-up or when I just want to make something to show him I’m thinking about him and I love him.
Glazed Molasses-Spice Cookies
makes 15-20 large cookies
Ingredients
2 1/4 c. all-purpose flour
2 tspn. baking soda
1/2 tspn. salt
1 1/2 tspn. cinnamon
1 tspn. ginger
3/4 tspn. cloves
1/4 tspn. allspice
12 T. unsalted butter, softened
1/2 c. dark brown sugar, packed
1/2 c. granulated sugar, plus 1/3 c. for rolling cookies
1 large egg
1 tspn. vanilla extract
1/3 c. unsulphured molasses
1 1/4 c. confectioners’ sugar
2 T. milk
Method
Preheat your oven to 375 degrees. Whisk together flour, baking soda, salt and spices and set aside. Cream together the butter, brown sugar and white granulated sugar until fluffy. Add egg, vanilla and molasses, beating until combined. Add dry ingredients and stir until just combined. Place remaining 1/3 c. of granulated sugar in a shallow bowl. Roll dough into balls, using approximately 2 T. of dough per ball. Roll each ball in the bowl of sugar before placing on baking sheet. Bake, rotating halfway through, until the centers are soft and puffy and the edges are just beginning to set. These cookies will not look as done as you’re probably used to and you don’t want them to; this is key for establishing their super soft texture. If your cookies get hard as they cool or by the next day, then next time try cooking them less.
Cool cookies. Once completely cooled, sift confectioners sugar and stir in milk until smooth. Using a spoon, drizzle the glaze over your cookies (I suggest doing this over a piece of wax paper for easy clean up). Let set and enjoy.
Fruit Bread Frenzy
Posted: April 7, 2010 Filed under: Uncategorized | Tags: dates, fruit breads, nuts, pecans, walnuts 2 Comments »
Janet here: I remember very little of my father’s grandmother, Nana, who died when I was in elementary school except this: she made outstanding date bread that I loved to eat smothered in cream cheese. Her recipe died with her and I’ve been on the lookout ever since for that exact date bread. This one is one I’ve come up with that is pretty darn close. Do you have a favorite date bread recipe? Share it up! In the meantime, find some cream cheese after you make this version.
Date Nut Bread
Ingredients
8 ounces chopped dates
1 1/2 cups boiling water
2 3/4 cups flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 egg
1 cup sugar
2 teaspoons butter
1 teaspoon vanilla
1 cups chopped nuts–I used pecans and walnuts this time
Method
Combine all the dry ingredients together. Then add the egg, sugar, butter, vanilla and dates. Stir. Add nuts.
Pour into baking pan. Bake at 350 for one hour.
Delicious with cream cheese….
Rachel here: Banana bread, I think, is what I make best. It’s certainly the only thing of any complexity that I have made over and over again without a single mishap and, if I do say so myself, the recipe I use is just perfection (it’s from “The Best Recipe” by Cook’s Illustrated and after I made it for the first time I wrote “perfect” next to the recipe, so…). I am so pleased with this banana bread, in fact, that I have overnighted it across the country to two of my nearest and dearest friends, Jessica (my bff since high school) and G (my brother who is closest to me in age). I’m pretty sure that Jessica and G will agree: this banana bread has straight-up healing powers, be it a broken heart or a head wound (I just realized that this could serve as incentive for people I know to feign ailments in the name of getting their own fresh-from-the-oven loaf from California…uh-oh). Anyway, I love making it and I’ve loved sending it to people I love when they’re down for the count (I should confess that I love my ma’s date bread, too…a certain somebody I co-habitate with doesn’t “do” dates, though, so I haven’t made it in years). Oh, and I love making it for myself, as well, including the challenge of trying not to consume the entire loaf before the sun has set. While it’s no aphrodisiac, clearly for me banana bread is a food of love…do you have one?
Ingredients
2 c. all-purpose flour
3/4 c. sugar
3/4 tspn. baking soda
1/2 tspn. salt
1 1/4 c. toasted walnuts, chopped coarse (I use closer to 1 1/2 c. because I love nuts)
3 very ripe, speckled bananas, mashed well (approximately 1 1/2 c.)
1/4 c. plain yogurt
2 large eggs, beaten lightly
6 T. butter, melted and cooled
1 tspn. vanilla extract
Method
With rack on lower-middle position, preheat your oven to 350 degrees. If you’re using a non-stick loaf pan, grease and flour the bottom and side. If you’re using a regular loaf pan, grease and flour only the bottom. Combine dry ingredients (flour through walnuts) in a large bowl, whisk, and set aside. In a medium bowl, combine the wet ingredients (bananas through vanilla) using a wooden spoon or spatula. Fold the wet ingredients into the dries using a rubber spatula until just combined. Batter should be thick and very lumpy. Pour batter into loaf pan and place pan in oven. Cook until a toothpick comes out of the center clean, approximately 55 minutes. Cool in pan for 5 minutes before removing to finish cooling on a wire rack. Enjoy!
Glorious Granola
Posted: February 1, 2010 Filed under: Uncategorized | Tags: breakfast, canola oil, Chowhound, dried blueberries, dried cranberries, flaxseed meal, homemade granola, honey, pecans, sliced almonds, the Barefoot Contessa, walnuts, whole almonds Leave a comment »
Rachel here: My mom suggested making scones for this post (stay tuned for a future post featuring these), but I desperately wanted to make granola and so here we are. I’ve been eating it on-and-off for breakfast for years and, for about the last month, combined with some plain yogurt and fresh fruit, it’s been my breakfast of choice. Anyway, there’s really not much to say about it except that it is significantly better when homemade. And speaking of homemade, though the specific recipe posted below is my own concoction, it is very closely related to the granola I learned to make while working at the Homemade Cafe (they don’t have a website, but if you ever find yourself in the Bay Area make your way over to 2454 Sacramento Street in Berkeley for a breakfast that most certainly won’t disappoint…if you’re lucky, John will be cooking). Enjoy!
Ingredients
4 c. rolled oats
1/4 tspn. salt
1/4 tspn. cinnamon
1/4 tspn. all spice
1/8 tspn. cloves
1 c. walnuts (broken)
1/2 c. almonds
1/2 c. pumpkin seeds
1/2 c. whole ground flax seed meal
3/4 c. honey
1/4 c. canola oil
dried cranberries
Method
Preheat oven to 275 degrees. Combine all dry ingredients in a large bowl and mix well. Heat honey and oil on the stove until combined and pourable. Pour over bowl of dry ingredients and combine well (this will get stuck in your rings, so definitely take them off if you care about them at all). Spread evenly over a cookie sheet (I put my silpat down first, which makes cleaning up a non-issue). Place in oven, removing and stirring to redistribute granola every 10 to 15 minutes. If granola starts to brown before it is dry, leave oven door ajar. Remove granola once dry feeling (it won’t feel completely dry, but will finish this process as it cools). Let cool. Add dried cranberries (or any other fruit you like) to taste. Personally, I like a lot so I threw in several generous handfuls. Place in an airtight container. Yum!
Janet here: I have basically been eating granola just about every day for, oh, decades. I mix it with yogurt and I am ready to start the day. I had never made granola, however, until today. I just assumed it was very complicated — all those ingredients! — and figured it was just something hippy dippy people did. I was a little nervous about making this, too. Again, I just thought it was going to be complicated and a flop.
I was wrong.
Simply put, I may never eat store-bought granola again. This homemade version is so superior it’s like I don’t even know what I was eating all those years. I created this recipe after trolling around on the web. It’s a conglomeration of things I read on Chowhound under Best Homemade Granola and my go-to cooking goddess, The Barefoot Contessa.
Homemade Granola
Ingredients
4 cups rolled oats
1 1/2-2 cups nuts (I used sliced almonds, pecans and walnuts)
about 1/4 cup flaxseed meal
a large handful or so of sunflower seeds
1/4 cup canola oil
about 1/2 cup honey
1 teaspoon vanilla
1 cup or so of dried fruit (( used blueberries, but I could see adding cherries, apricots, bananas, etc.)
Method
Heat oven to 300 degrees. Toss all the ingredients into a large bowl except the fruit. Heat the oil and honey in a pot and whisk together. Take it off the heat; add the vanilla, and then pour the liquid into the bowl and stir everything together. Place in two large roasting pans on one layer. Cook for about 40 minutes until golden brown, turning every 10 minutes or so. (I set the timer so I wouldn’t burn it.)
After you take it out of the oven, mix in the dried fruit. Let cool. It will crisp up as it cools. Store in an airtight container. Delicious!
