Old-Fashioned Sugar Cookies

Known more as a Christmas staple, we actually made these cookies for the first time around Halloween.  Valerie received a big box of cookie cutters for her birthday, and we were inspired to make cookies in the shapes of ghosts and goblins.

The recipe comes together much like a standard cookie recipe.  I can't stress chilling the dough enough, as it is quite sticky prior to putting it in the refrigerator.  I worked in batches, rolling out a portion of the dough while leaving the rest to keep on chilling.  The dough warms up and becomes sticky again the more it is worked, so swiftness is key.

The end result is worth it though; these cookies are delightful.  Light, chewy, sweet, with a slight crunch around the edges, they really are a treat.  The sour cream gives the cookies a subtle tang while the nutmeg flavor is a welcome surprise.

They live up to their moniker of 'old-fashioned', too.  Emilie took some cookies to her pre-school and her teacher said they reminded her of the cookies her grandmother made.  Valerie's mom, Julie, also said they were like the cookies her mom made when she was a child.

We sprinkled some with sugar, and put icing on others, and they were delicious either way.  So break out the cookie cutters, and whip up a batch before Christmas!

 Old-Fashioned Sugar Cookies
(Makes About 5 Dozen Cookies)
Printable Recipe

4 1/2 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup butter
1 1/2 cups granulated sugar
2 eggs
1 cup sour cream
1 1/2 teaspoons vanilla

Sift flour, measure; resift with salt, soda, baking powder and nutmeg.
Cream butter with sugar until fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with sour cream, mix until smooth after each addition.
Blend in vanilla.
Wrap in wax paper until firm enough to roll.
Roll on floured board to about 1/4 inch thick, cut with large cookie cutter; place on ungreased baking sheet. Sprinkle with sugar; bake at 375 degrees for 12 minutes, or until brown. Take from baking sheets promptly.

Old-Fashioned Sugar Squares

I had some trouble with this recipe.  Not that it was difficult, it was that the end result didn't taste the way I thought it should.  The first time I made it, the squares were bland and unsatisfying.  They weren't really very sweet, either.  They probably would have worked well as a vehicle for something else, like a shortcake with strawberries and cream.  I looked at the ingredients and knew the potential was there for a tasty treat.  The buttermilk should add a little tang, the ginger should add a little kick, so I tried again.

The second time I made this, the squares didn't fare much better.  I sprinkled coarse sugar on top instead of granulated, thinking the change in texture would be a nice touch, along with some extra sweetness.  These bars were a little better, but I was still left wanting more.

I then noticed on one of the handwritten cards, there was the addition of vanilla extract, with almond extract also listed as optional.  Maybe I wasn't the only one who thought the original recipe needed a bit more in the flavor department. 

To my next batch I added just the vanilla extract, plus the addition of salt since I was using unsalted butter.  The results were wonderful.  The squares had much more flavor and were just was I was hoping for all along.  They were soft on the inside, while the sugar topping added a nice little crunch.  Plus, I usually have all these ingredients on hand, so these are a nice simple treat to whip up in a hurry.

Old-Fashioned Sugar Squares

Printable Recipe

1 cup soft butter or margarine

1 1/4 cups sugar, separated

2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)

2 cups sifted all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon powdered ginger

2 tablespoons buttermilk

Cream butter with one cup sugar. Add eggs and beat until light. Add sifted dry ingredients and buttermilk and mix well. Spread in greased 15 x 10 x 1-inch pan, and sprinkle with remaining 1/4 cup sugar. Bake in hot oven, 400 degrees about 20 minutes. Cool and cut into 24 squares.

Loam Cake

 

Aunt Sue sent out an email last week asking if anyone had the Loam Cake recipe.  Although I have never made it, I knew I had the recipe simply because of the name.  I rushed over to the laptop, uploaded a picture of the recipe card and sent it off.  I also asked her if there were any Loam Cake stories she would share.

 

Before I got a response from Aunt Sue, I saw that Theresa uploaded a picture of the Loam Cake to facebook.  The picture was so good I asked her if I could use it in this post, and she happily obliged.   

 

Later, I got a response from her.  The Loam Cake was a hit! Seconds all around!  They served it plain, or with a dollop of fresh Whipped Cream - maple syrup flavored.  She and Aunt Joan made this cake in the 1970s in Nonna's kitchen.  The origin of the recipe is unknown.  Loam Cake may have been a late 70s tear-off recipe carried at The Sunspot published by Natural Recipes of Boston (later known as Natural Messages) - calling for Whole Wheat Flour might be a big clue there. Aunt Sue and Uncle Lee also searched the internet and came up empty handed.

 

This post is a true family effort, just what I wanted this blog to be!

 

 

A couple of cooks notes:

Aunt Sue did not have an 8" baking pan, so they used a 9" baking pan - 30 minutes at 350 degrees.

Also, she does not recall ever making the Maple Frosting recipe mentioned on the card, for the Loam Cake or otherwise.

 

Loam Cake
Printable recipe

1 1/2 cup whole wheat flour
1 cup packed brown sugar
3 tablespoons cocoa
1 teaspoon baking soda
5 tablespoons cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water or applesauce

Mix dry ingredients together or sift directly into an ungreased 8" cake pan. Make three holes in mixture. Pour oil in one hole, vinegar in another and vanilla in third. Pour cold water or applesauce over all. Stir with a fork until evenly blended. Bake at 350 degrees for 35-40 minutes. Serve as is or with maple frosting.

Sour Cream Cookies

I'm always excited to find a new cookie recipe, especially on as simple as this.  With ingredients that I normally have in my refrigerator and pantry, these cookies are easy to whip up in a pinch, and they taste good, too!

These cookies are like little pillows.  Delicately light, fluffy, and a little tangy, they have a uniqueness all there own.  The nutmeg adds a nice warmth, too, making it hard to eat just one. 

Sour Cream Cookies

Printable recipe

1/3 cup soft butter

1 cup sugar

2 eggs

1/2 cup sour cream

1/4 teaspoon vanilla extract

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon nutmeg or mace

Blend butter, sugar, eggs, sour cream, and vanilla thoroughly. Stir in flour, soda and spice. Drop by teaspoonfuls on a well greased sheet. Flatten balls by pressing with a wet knife. Bake on top shelf at 400 degrees for 8 minutes.

Peanut Butter Cookies

I have tried a number of different peanut butter cookie recipes over the years, never finding one that I would happily make again and again.  The cookies would always turn out too dry or too crumbly, too dense or too crunchy.  I wanted a soft, moist, and chewy cookie where the peanut butter was the star of the show. 

Based on my past experiences with peanut butter cookies, it was with a little hesitation that I tried this family recipe.  The recipe card looked well-loved, so I figured it got a lot of use.  Still, I was not optimistic as I creamed the butter and sugar.  I was feeling a little better when I tried the raw dough, but I knew the proof would be in the finished product.

Still warm from the oven, I took my first bite.  This is the cookie I was looking for!  Or, maybe, rediscovered?  This being a family recipe, maybe I had this cookie as a child and not remembered it, so I always had a preconceived notion of what a peanut butter cookie should be.  Soft, moist, chewy, peanut-buttery and not too sweet.  The perfect little bite, and I will happily make this cookie again and again.

Peanut Butter Cookies

Printable Recipe

1 1/2 cups flour

1 teaspoon baking soda

1/2 cup butter or shortening

1 cup packed brown sugar

1 beaten egg

1/2 cup peanut butter

1/2 teaspoon vanilla extract

3 tablespoons sesame seeds (optional)

Cream butter and sugar together. Add beaten egg, mix well, then add peanut butter, vanilla and sesame seeds. Add flour and baking soda, blending well.

Roll the dough into walnut-sized balls and place on ungreased cookie sheet. Press them flat with a fork making a cross-hatch pattern. Bake at 375 degrees for 5-7 minutes.

Nonna's Apple Pie

Practice makes perfect.  Although I may never make apple pie as good as Nonna did, I'm heading in the right direction.  I documented my trials with this pie on latent chestnut, and I think I have finally made it as well as I possible can.

In the latent chestnut post, I mentioned how a secret to success was using minute tapioca instead on small pearl.  I also found another recipe card that called for 2 teaspoons of ground cinnamon instead of 2 tablespoons.  A huge difference.

Reducing the cinnamon turned out to be the final piece of the puzzle that is Nonna's apple pie recipe.  She didn't make it easy, but I can finally make the pie that takes me back to my childhood.

Apple Pie

Printable Recipe

Ingredients

5 or 6 medium sour apples, peeled, cored, and sliced
2/3 cups white sugar
2 tablespoons brown sugar
2 tablespoons minute tapioca
2 teaspoons ground cinnamon
1 tablespoon lemon juice (optional)

Directions
Mix all ingredients. Put in unbaked crust-lined pie tin. Dot with butter. Cover with pastry. Make fork holes in pastry. Bake at 425 degrees for 15 minutes, then lower temperature to 350 degrees for 30 minutes more.

Pie Crusts
Printable Recipe

Ingredients

1 1/2 sticks butter

2 cups pastry flour

4 tablespoons cold water (1/4 cup)

Use pastry cutter until flour is crumbly (like corn meal). Add water. Stir well with fork; then with hands; form into two balls, one slightly larger for the top crust. Roll each ball on floured board to fit pie tin. Trim off excess crust with knife.

Carrot Cake

This recipe first appeared on latent chestnut on September 2, 2010. 

Taken from latent chestnut:

My old stand-by.  I have been making carrot cake since I was in my early teens and it has always been a hit.  I first started making it for family gatherings, and I remember a conversation I had with my Aunt Joan about how I shredded the carrots.  Not that shredding carrots is some big mystery, but she noted how they were so fine, and weren't really noticeable at all.  Ever since then, I make a point to always shred my carrots by hand on the medium grating blades of my box grater.  Over the years, my recipe hasn't changed much.  I have tweaked my cream cheese frosting recipe a bit, added more cinnamon; and I like to pack in as many shredded carrots as possible to get three cups, since they are the star of the show.

Carrot Cake
Printable Recipe

2 cups all purpose flour
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups finely shredded carrots (firmly packed)
1 cup cooking oil
4 eggs
1 batch cream cheese frosting (see recipe below)

Preheat oven to 350 degrees. Grease and lightly flour a 13x9 baking dish.

In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a small mixing bowl, beat together the eggs and oil, then add the shredded carrots and combine.  Next, add the carrot, oil and egg mixture to the dry mix until it just comes together; making sure not to over mix. Pour the batter into the prepared pan and bake in a 350 degree oven for 35 to 40 minutes or until a toothpick comes out clean. Let the cake cool completely before frosting.

Cream Cheese Frosting
8 oz. package Cream Cheese, softened
4 oz. butter, softened
3 1/2 cups powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla

With an electric mixer or stand mixer with paddle attachment, beat together the cream cheese and butter until thoroughly combined and light and fluffy. With the mixer on low speed, add the salt and gradually add 2 cups of the powdered sugar, beating well. Add the vanilla and the gradually add the remaining 1 1/2 cups of powdered sugar.  Once the powdered sugar is combined increase the mixer to high and mix until the frosting reaches spreading consistency.

Moo-Less Chocolate Pie

Little did I know, my favorite chocolate pie I have been making for years is eerily similar to Aunt Sue's Incredibly Creamy Chocolate Pie I ate as a kid.  Although I remember her using carob in the filling, and I have only used chocolate to make this pie.  Still, resemblances remain, and I can't get enough of this pie.

This recipe first appeared on the "Tofuworld" episode of Good Eats back in 2001, and it's safe to say I have been making it ever since.  The semi-sweet chocolate chips allow the pie to be rich, while not too sweet, and the coffee liqueur adds a wonderful kick and depth of flavor.  Plus, the simplicity of the recipe makes it that much more appealing.

My one issue with this recipe is that it calls for 13 ounces of chocolate chips.  Seriously?  A standard bag of chocolate chips has 12 ounces.  I'm not going to buy another bag of chocolate chips just for one ounce.  So, I usually just use 12 ounces unless I have extra on hand, and I don't notice a difference.  I know that may sound trivial, but it has been bothering me for 10 years!

I'm glad I didn't let the 13 ounce anomaly stop me.  This pie is delicious as is, or with a little dollop of whipped cream; although, then it wouldn't be 'moo-less'.  Then again, what's wrong with a little 'moo' every once in a while?


Moo-Less Chocolate Pie
Printable recipe

Ingredients
13 ounces semisweet chocolate chips
1/3 cup coffee liqueur
1 teaspoon vanilla extract
1 pound silken tofu, drained
1 tablespoon honey

1 (9-inch) prepared chocolate wafer crust, recipe follows

Directions
Pour 1 inch of water into a saucepan, and bring to a simmer over medium heat. Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often. Combine the chocolate mixture, tofu and honey in a blender and mix until smooth. Pour the filling into the crust and refrigerate overnight.

Chocolate Wafer Crust:
6 1/2 ounces chocolate wafer cookies
1 tablespoon sugar
3 ounces unsalted butter, melted and slightly cooled

Preheat the oven to 350 degrees F. Combine cookies and sugar in a food processor and process until fine crumbs appear. Add the butter, pulsing to combine. Firmly press this mixture evenly into the bottom and up the sides a 9-inch metal pie pan. Bake for 18 to 20 minutes. Remove from the oven and cool completely before filling.

Incredibly Creamy Chocolate (or Carob!) Pie

After making a Creamy Carob Pie, and finding out that it was not the pie I remembered from my childhood, I went straight to the source.  I emailed Aunt Sue and asked her if she still had the recipe.  She quickly responded with not only the recipe, but also a scan of the card she uses.  Thank you, Aunt Sue!

My memories of this pie are of a graham cracker crust with a carob filling instead of chocolate, so that's what I made.  The pie couldn't be simpler.  With only three ingredients (not including the pie crust), it comes together in an instant.  The hardest part is waiting overnight to eat it.

This is a pie for carob lovers.  Mildly sweet, smooth and creamy, the carob is obviously the star of the show.  Even though carob can be used as a substitute for chocolate, it really has a flavor all it's own; with an almost coffee-like quality to it.  In my opinion, the authors of this recipe should have embraced the carob and called it 'Incredibly Creamy Carob Pie!'

Incredibly Creamy Chocolate (or Carob!) Pie

Printable Recipe 

Filling

12 oz chocolate or carob chips

21 oz silken tofu (firm)

3 tablespoons light honey

9 inch graham cracker or cookie crust pie shell

Heat chips in a double boiler or pan sitting in water until smooth.  Add honey.  In a blender or food processor, blend tofu until smooth.  Add the carob/honey mixture and whip until creamy.  Pour filling into pie crust.  Chill over night.  Slice and serve.

Creamy Carob Pie

 

When I was a child, I remember my Aunt Sue making a carob pie.  I was always excited to open the refrigerator door to see the silky smooth pie sitting on the shelf.  When I found this recipe for Creamy Carob Pie, I thought that I found her recipe, and I was excited to try it.  As it turns out, this isn't the recipe she used, I could tell after the first bite.  Still, it was a fun exploration into carob tofu goodness.

Unfortunately, this recipe is not complete.  The instructions for the crust never made it to the back of the card, unless the crust consists of just two cups of crushed graham crackers.  Upon making the pie, I opted not to use the shredded coconut, carob chips, or chopped nuts, because I don't remember Aunt Sue's having those toppings.  Two teaspoons of ground cinnamon seemed like a bit much to me, too, so I used a little less.

One thing I should have done differently, even though the recipe told me otherwise, was to bake the pie crust before filling.  This resulted is a soggy crust from the get go, which only got worse as the pie sat in the refrigerator.  I also used silken tofu as my tofu of choice, since the recipe did not specify.  Overall, though, the pie was simple to assemble, and was ready in no time.

The flavor of the pie was very good, and there wasn't too much cinnamon, as I had feared.  The cinnamon gave the pie a nice subtle spice and the carob flavor was in the forefront, as would be suspected.  There was a fine grittiness in the pie, though.  I don't know if it was a result of the carob powder or the amount of cinnamon; and it took away from the sumptuous smoothness that the tofu brought to the party.  I found myself wondering if the coconut, carob chips, and nuts that I omitted would have hidden the grit by adding other textures to the pie.

Even if this recipe wasn't a complete success, I did end up with Aunt Sue's recipe for her carob pie.  Until next time, my friends!

Creamy Carob Pie

Printable Recipe

1 1/2 pounds tofu

1/2 cup honey

1/2 cup sifted carob powder

2 teaspoons ground cinnamon

2 teaspoons vanilla extract

Shredded coconut (optional)

Carob chips

Chopped nuts

Blend ingredients until very smooth.  Pour into unbaked pie shell and bake at 425 degrees about 15 minutes.  Remove, sprinkle top with carob chips, nuts and coconut. 

Drew's Onion Dill Bread

 

There were three different handwritten recipes for this bread, and only one of them had the directions. It made me wonder if this bread was made so much that only the ingredients needed to be listed. I'm not sure, but after tasting this bread, I wouldn't be surprised if it was made all the time.

The name of the recipe was also a curiosity. Who is Drew? Why does he have his name associated with an onion dill bread? A quick Internet search for 'Drew's onion dill bread' yielded results for 'Drew's Famous Onion Dill Bread'. Maybe this recipe was written before the bread became famous.

As for who Drew is, one of the recipes I found listed the author of the recipe as Drew Alan Kaplan. Drew Alan Kaplan was the owner of DAK Industries. DAK Industries was founded in 1966 and became a mail-order electronics firm in the 1980's. DAK Industries brought a number of electronic gadgets to the attentionof the US market, including an early ... (wait for it) ... bread machine!  My best guess is that this was one of the recipes that was recommended for use in the bread machine.

I don't have a bread machine, and the recipe instructions don't allude to using a bread machine for baking. Perhaps that is why there are two recipe cards without instructions. It was a fun little investigation, though, and I am glad I have some of my questions answered.

As for making the bread, the one ingredient that interested me the most was cottage cheese. I have not used cottage cheese in baking, let alone in bread, but it was not noticeable at all in the finished product. There were no little white curds sprinkled throughout the interior, which was a good thing.

The bread was a bit time consuming to make with the sauteed onions, but it was well worth it.  The bread was incredibly light and soft.  The onion and the dill seed added a nice spice to counter the delicate sweetness of the honey.  The bread was delicious warm from the oven, and I also liked it lightly toasted with a little butter.  It definitely earned the moniker of 'famous'.

Drew's Onion Dill Bread

Printable Recipe 

In large bowl

1/2 cup warm water

2 packages (2 1/2 tablespoons) yeast

4/12 cup flour

In medium bowl

2 eggs, beaten

1 cup cottage cheese

1 cup sour cream

4 tablespoons honey

4 tablespoons minced onion, sauteed and cooled

2 tablespoons melted butter

2 tablespoons dill seed

1/2 teaspoon baking soda

1/2 teaspoon salt

Dash of onion salt (optional)

Start yeast action with a little honey.  Add contents of medium bowl to water and yeast before adding flour.  Knead 5 minutes.  Let rise 30 minutes in covered bowl.  Punch down.  Put on lightly floured board.  Divide in half.  Roll out on lightly floured board and shape into 2 loaves.  Put in pans, cover and let rise (about 30 minutes).  Brush tops with melted butter. 

Bake 20 minutes at 350 degrees and 5 more minutes at 325 degrees.  Turn out on wire rack and cool.

Alton Brown's Fudge Cake

 

This is the best chocolate cake I have ever made, and it is my 'go to' chocolate cake recipe.  It comes from Alton Brown's I'm Just Here for More Food, and I think it is one of the first recipes I tried from the book.  I don't even need to look up the page number for the recipe anymore because the book is so worn in that section, I can find it just by shuffling through the pages.

 

Alton Brown says that the cake is so good that it doesn't even need frosting.  While that may be true, the frosting almost steals the show.  He also compares the cake to Hostess Cupcakes.  Yeah, only 1000 times better (I did the math). 

 

The steps to make this cake and frosting (pulverizing chocolate, mixing the frosting over a bowl of ice) are a bit unconventional, but the end result is well worth it.  The cake is, for lack of a better word, meaty, but but not too dense or rich.  The chocolate flavor really shines and there are bits of chocolate speckled throughout that didn't get pulverized as much.  It is not too sweet, and leaves you begging for more.

 

The frosting is light, airy, and full of flavor.  I like to add a pinch of fine sea salt to the mix because I think it really compliments the chocolate.  The frosting is almost the consistency of dense whipped cream only with an intense chocolate flavor, and just melts in your mouth.  I'm not usually a fan of frosting, but this one is just as good as the cake.  Now, if you'll excuse me, I need to go bake a cake...

 

Alton Brown's Fudge Cake
Printable recipe

3 oz unsweetened chocolate
10.75 oz (2 1/4 cups) plain flour
2 teaspoons baking soda
1 teaspoon salt
3 large eggs
1.5 teaspoons vanilla extract
4 oz (1 stick) butter
13.5 oz (2 1/4 cups) brown sugar
8 oz (1 cup) full fat sour cream
8 oz (1 cup) boiling water

Preheat oven to 350 degrees and prepare a 13 x 9 cake pan.

Pulverize chocolate in a food processor until fine, then add the flour, baking soda, and salt, and pulse to combine.  Combine the eggs and vanilla and lightly beat to combine.

In the bowl of a stand mixer or mixing bowl cream the butter and sugar.  Then add the egg and vanilla mixture.  Alternate adding three doses of the chocolate flour mixture and two doses of the sour cream.  Slowly add the boiling water and mix to combine, the batter will be loose.

Bake for 30 minutes at 350 degrees, then 15 minutes at 300 degrees. Internal temperature should reach 175-180F. Cool for 15 minutes, then remove to rack and allow the cake to cool completely before frosting.

Chocolate Frosting
6.5 oz (1 cup) bittersweet or semisweet chocolate
4 oz (1/2 cup) whipping cream
8 oz (2 sticks) butter
10 oz (2 1/2 cups) powdered sugar
Bowl of ice

Melt butter, chocolate and cream in a saucepan (preferably with curved edges) over medium heat, stirring until smooth. Remove from heat and beat in the powdered sugar with a hand mixer.  Once the sugar is dissolved, place the pan into a bowl of ice.  Continue to beat until the frosting lightens and holds its shape.

Cherry Pie

 

Sometimes the simplest recipes are also the tastiest.  With only four ingredients, this cherry pie filling is sensational.  Cherries have been on sale recently, and they looked so good, I couldn't pass them up.  With a bag full of cherries at my disposal, I immediately went to this recipe.

The most tedious part was removing the pits from all the cherries.  But once that was done, the rest of it was easy as pie.  Literally!  I changed a couple things on the card by making my own pie crust and I used tapioca flour as the thickening agent.  I also went with a lattice top crust because I am a sucker for that presentation.

The pie was absolutely delicious.  The limited ingredients really allowed for the cherries to shine.  They were tart, perfectly balanced by the sweetness of the sugar.  It was like canned cherry pie filling only 100 times better (I did the math).  This is what pie is supposed to be. 

Cherry Pie
Printable Recipe

Pie Crust Mix
2 1/2 cups sour, pitted cherries (fresh or canned)
2/3 cup sugar
1 tablespoon flour (or tapioca)
1/8 teaspoon salt

Mix cherries with sugar, flour and salt. If using canned cherries, drain the juice and decrease sugar to 1/3 cup. Pour over unbaked pastry, top with another pastry, bake in hot oven (425) until crust is browned and filling cooked. (About 35 minutes). Be sure to poke holes on top of pastry before baking.

Tart Lemon Squares

I knew this recipe had to be good before I even made it.  I have several recipe cards written in Nonna's handwriting in the same format.  Oven temperature in the upper left, pan size in the upper right, a dotted line separating the ingredient columns.  It was like she was just ready to pass out the cards when she made this decadent dessert because she knew people would be asking for the recipe.  It makes me wonder how many cards she wrote like this.

Angela has been making lemon squares for years, and they are one of my favorite sweet treats, but she does not use this recipe.  At every summer family get-together, I always ask her to make them.  My mom also told me that she used this recipe to make lemon squares for Tupperware parties she hosted (along with toffee squares) and they were always a hit.  I was a bit nervous to make them myself, but I really wanted to try my hand at this recipe.

I don't know if the person who first made lemon squares knew what they were doing, or if was just a happy accident, but it always felt like I was doing something wrong when I was making them.  First of all, the bottom crust is so crumbly before pressing it into the bottom of the pan, it doesn't seem like it should hold together at all.  Then, the lemon mixture is so thin, and pouring it onto an already baked crust, it didn't seem like it would set.  When I took the concoction out of the oven, the mixture had set, but the top was a white color that didn't look normal to me.  Wanting to see it through to the end, I sprinkled the top with confectioner's sugar and waited for it to cool.

Thankfully, my fears were unwarranted.  As I cut the squares and pulled out the first sample, it looked just like a lemon square should.  Even better, it tasted good, too!  The soft, tart, custardy topping with the tender buttery crust is a wonderful combination.  It makes it hard to eat just one, so I didn't.  No wonder Nonna had a supply of handwritten lemon square recipes at her disposal.  If she had brought these to a party I was at, I would be the first in line asking her for the recipe.



Tart Lemon Squares 

Printable Recipe

6 tablespoons (3/4 stick) butter

1/4 cup confectioners' sugar

1 cup plus 3 tablespoons flour

3 eggs

1 cup granulated sugar

Grated rind of 1/2 lemon

1/4 cup fresh lemon juice (from 1 large or 2 small lemons)

Combine butter, confectioners' sugar, and one cup of the flour in food processor.  Process until blended.  Pat dough into even layer on bottom of 9-inch square baking pan.  Bake dough at 350 degrees for 15 minutes or until lightly browned. 

Meanwhile, combine eggs, granulated sugar, lemon rind, lemon juice and remaining three tablespoons of flour in food processor.  Process until well mixed.  Pour lemon mixture over hot crust.

Bake at 350 degrees for 15 to 20 minutes longer - until firm.  Cool on rack.  Sprinkle with confectioners' sugar while warm.  Cut in squares when cool. 

Easy Zucchini Pie

 

Zucchini abounds in the summer here in Indiana.  I just finished a piece of zucchini bread, as a matter of fact.  It seems every time I turn around, someone is offering me a zucchini (or 10) from their garden.  Even as the drought and heat wave push on, it seems the zucchini plants have weathered the blow.

So far on Family Tree-Eats, I have posted recipes for zucchini casserole and zucchini bread, and that is about the extent of my zucchini making prowess.  Though grilled zucchini is quite delicious, brushed with a little olive oil, salt, and pepper.  When I saw this recipe for zucchini pie, I knew I had to try it once my zucchini cup began to runneth over.

I made this recipe even easier because I wanted the pie to be green.  I didn't peel the zucchini, nor did I take out the seeds because they were so small in the zucchini I had.  I also didn't boil the zucchini before blending with the other ingredients.  I pretty much ignored the first couple of lines on the recipe card, which didn't hurt the outcome of the pie one bit.

As far as the rest of assembly, it couldn't be easier.  Just blend, pour and bake.  Making the pie crust was the most difficult part.  I had to bake mine for about 35 minutes once I turned the oven down to 350 degrees, but that may have been because I didn't boil the zucchini before baking.

Besides the novelty of being green, this is one of the best pies I have made in a long time.   I sent some home with Julie and some with Angela and within a few hours I had a couple texts asking me for the recipe.  The pie is light, has a nice soft texture, and it delicately sweet.  It is reminiscent of sugar cream pie, but not nearly as rich.  A perfect summer pie.

Easy Zucchini Pie

Printable Recipe 

1 cup zucchini

1 cup sugar

1 cup Milnot milk

1 egg

1 1/2 tablespoon butter

1/4 teaspoon salt

2 tablespoons flour

1 teaspoon vanilla

Peel zucchini and cut into pieces removing seeds and boil until tender.  Put all above in blender and blend well.  Pour into unbaked pie shell.  Sprinkle top of unbaked pie with cinnamon.  Bake at 400 degrees for 5 minutes, then 350 degrees for about 30 minutes or until knife comes out clean.  Do not over bake.  Allow pie to cool completely before serving.

Toffee Squares

While talking to my mom about some of the family recipes I got from Nonna, she asked me about this recipe in particular.  I vaguely remember her making them, and she said she made them all the time for Tupperware parties. 

 

This is an interesting recipe.  There are no leavening agents, and it comes together similarly to a crumb topping.  The recipe also states to brush the top of batter with an egg white before baking, which is something I haven't done with a cookie bar before.  These methods paid off and lend the toffee squares a distinctiveness all their own. 

Fans of crumb topping rejoice!  Not only did the batter look like  crumb topping, the finished product also has a very similar flavor, but in bar form.  The egg white gives the toffee squares a nice sheen, as well.  The bars are soft, subtly sweet, the cinnamon adds a comforting spice, while the nuts lend a nice texture.  A winning combination, in my book!

Toffee Squares
Printable Recipe

1 cup soft butter
1 cup sugar
1 teaspoon vanilla extract
1 egg, separated
2 cups flour
1 teaspoon cinnamon
2/3 cup chopped nuts

Cream butter; add sugar, vanilla, and egg yolk; beat until light. Add sifted dry ingredients and half the nuts; mix well. Press into 15 x 10" pan. Brush top with egg white (slightly beaten), and sprinkle with remaining nuts. Bake at 350 for 15-20 minutes. Cut into squares while warm.

Zucchini Bread

Nothing says summer like garden fresh zucchini.  Well, maybe watermelon, but that's another post.  I have had my own zucchini bread recipe for years, but I decided to try this one to see if it would evoke memories from my childhood.  And boy, did it ever.

Like I mentioned, I have a recipe for zucchini bread that I make once or twice per year, but there was something about making this bread that took me back to the summers of my childhood.  I don't know if it was the look, the smell, or maybe a combination of the two that transported me back.  Even as I was making it, it felt like I had done it before, even though this is the first time I have used this particular recipe.  It's hard to describe, but it was pretty neat.

This bread is not as sweet as the recipe I use, but it is very tasty.  Much like any other quick bread, it is soft and satisfying.  I omitted the nuts and raisins because I didn't have any suitable nuts on hand, and in my opinion, raisins are always optional.  Their absence didn't take away from the appeal of the bread with the delicate flavor of the zucchini complimented by the subtle spice of cinnamon.

I don't know if this version of zucchini bread is better than the one I have used in years past, but it has something the other one doesn't, it takes me back in time.  If I ever want to revisit those magical summer days, I know the vehicle to take me there.

Zucchini Bread

Printable Recipe

Ingredients

3 eggs

1 1/2 cups sugar

2 cups peeled, grated zucchini

1/2 cup nuts

1/2 cup raisins

3 teaspoons vanilla

1/4 teaspoon baking soda

3 cups flour

1 teaspoon salt

2 teaspoons cinnamon

Directions

Beat eggs until light and fluffy.  Add oil, sugar, zucchini and vanilla.  Sift flour, salt soda, cinnamon, and baking powder together.  Add to first mixture.  Mix until blended.  Add nuts and raisins.  Pour into two oiled loaf pans. 

Bake at 325 degrees for 1 hour. 

Quick Cherry Crunch

I don't have a lot of recipes that call for cherries, so when I saw this recipe, it moved to the top of my list of things to try.  I am a big fan of cobblers, crunches, crisps, and the like.  Pretty much anything with fruit on the bottom and a sweet topping ranks high on my dessert scale.  This recipe also calls for quick-cooking tapioca, an ingredient I have only before used in Nonna's apple pie, so it is nice to have another application in which to use that ingredient.

Something else that drew me to this recipe is that it looked so simple, and I always like to have deliciously simple dessert recipes at my disposal.  Indeed, it was as simple as it looked and the "quick" in the name was not false advertising.  In no time at all, I had the cherry crunch in the oven and soon the house smelled of sweet oats and cherries.

After taking it out of the oven, I let it cool a bit and then I dug in.  The "crunch" in the name was not false advertising either.  There was a nice sweet crunch on top complimented by the slightly sour soft cherries.  A simple dessert with a lot of flavor.  It could stand to use more cherries, though, in my opinion.  Next time I make it, I may add three cups of cherries.  The way it was, it was kind of like a gooey granola bar, which isn't really a bad thing.  Overall, it is a very tasty dessert.

Quick Cherry Crunch

Printable Recipe

Mix and let stand:

1/2 cup cherry juice

1 1/2 tablespoons quick-cooking tapioca

Melt in large pan:

1/2 cup butter

Mix with it:

1 cup brown sugar

1 cup flour

1 cup oatmeal

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Put half of the mixture in 9 inch square pan. 

Scatter over it:

2 cups sour pitted red cherries and then the tapioca mixture.  Cover with remaining pastry.
Bake 30-35 minutes, until browned.

Yum-Yums

There was always a Tupperware container full of yum-yums on the kitchen table during the summer days I spent at Nonna and Grandpa's.  At least that's how I remember it.  The harvest orange container with a white lit constantly beckoned.  I ate my fair share of yum-yums growing up, but this is the first time I have made them myself.

I helped Grandpa make them once or twice, I remember him telling me to get every last bit of peanut butter out of the jar.  He warned that Nonna would bring him the jar from the trash if it failed to meet her standards.  Waste not want not, I suppose.  I made sure to take a rubber spatula to my peanut better jar; Grandpa's point was not lost on me.

There is no baking involved in preparing the yum-yums, but the stove top or microwave needs to be utilized.  I opted to melt everything on the stove, and the process is relatively quick and quite simple.  In no time at all, I was spreading the chocolate butterscotch blend over the rice crispy mixture, and into the refrigerator it went.

The next day the yum-yums were ready to cut, but not before I took the giant 10x15 yum-yum to show the kids and pretend to eat it.  The tip to twist the pan to free the solid mass is definitely one to utilize.  I then cut the brick of chocolaty peanut buttery goodness into 1 inch squares.  Next time, I may let the mixture come to room temperature a bit because the chocolate cracked a little as I was cutting the squares.

These little delights hold true to their name, yum yum!  The soft chocolate layer leading to the peanut butter crunch of the crispy rice bottom is a treat for the senses.  The butterscotch adds a subtle change to the traditional chocolate flavor that is nice, as well.  A perfect little sweet bite.

I also think I know why there were always yum-yums on the table; one batch makes a lot!  Valerie took most of them to a school function, and we were still left with more than enough at home.  Not that I'm complaining, they were eaten and enjoyed by all.  Not a single one made it back from the school, either; I think they were a hit.

Yum-Yum Cookies

Printable Recipe 

To 6 cups Rice Krispies

add the heated mixture of

1 cup brown sugar

1 cup corn syrup, light

1 18 oz. jar peanut butter, smooth

and blend smoothly to coat all of the cereal

Spread as uniformly possible in a 10x15x1 pan.  Mixture is easier to press down with a plastic spatula.

Melt together

1 12 oz. package chocolate chips

1 12 oz. package butterscotch chips

over a low heat, stirring to blend.

Spread this mix over crispy mix in pan.  Cool in refrigerator for several hours or overnight.

Twist pan to free the mix.  Place on cutting board - cut about 1"x1" squares.  Makes about 80 cookies. 

(Store in frig - to keep the chocolate firm)

Butter Chicken

This recipe has become a favorite at my house.  I often visited Indian buffets when I worked in Indianapolis and West Lafayette, and my favorite dish was always the butter chicken.  Alas, there are no Indian restaurants where I live now, so I figured I had learn to make it myself.  I found this recipe on allrecipes.com and with the help of a few recommendations in the comments section, this dish is even better than the ones I had at the restaurants.

The changes I made to the original recipe are minor, but definitely add to the success of the dish.  The original recipe calls for cornstarch to thicken the sauce, but I read that it is traditional to use ground cashews as a thickening agent.  I also use a combination of thighs and breasts, instead of just thighs.  The addition of cashews is what puts this recipe over the top.  They elevate the flavor and add a nice consistency and texture to the sauce that the cornstarch can't compete with.

The ingredients list is long, but the butter chicken is not very difficult to make.  It is all about building flavors.  The smells of the warm, rich, comforting spices that permeate the house when I am making this dish is second to none.  There is some heat, flavor-wise, but that can be adjusted by the amount of cayenne you decide to add.  Be your own chef!  If the flavor is good, I can handle a little heat, and believe me the flavor is good in this dish.

Butter Chicken
Printable Recipe

Ingredients
For the sauce:
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger-garlic paste, recipe follows
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper
1 pinch salt
1 pinch black pepper
1/4 cup finely ground cashews

For the chicken:
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper

Directions
Heat the oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat oil in 12-inch skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is cooked through. Stir cooked chicken and cashews into the sauce. Cook for 5 to 10 minutes, or until thickened.

Ginger-Garlic Paste:
1/2 cup cloves garlic
1/2 cup fresh ginger
1/4 cup canola oil

Combine garlic, ginger, and canola oil in a mini-food processor and process until it forms a semi-smooth paste.  Excess can be stored in the refrigerator for up to a week.

Beef or Lamb with Rice

This recipe peaked my interest because it looked so simple.  At the same time it was also something different; familiar ingredients brought together in a new way.  Preparing it was a cinch since we had all the ingredients on hand; I opted for the beef instead of lamb. 

The recipe is very straightforward and the only thing that took much time was waiting for the meat to get tender.  As I was finishing the meal, it started to remind me visually of another family favorite in our house, butter chicken.  Flavor-wise, they are totally different, but I guess it was just because it was a sauced meat served on a bed of rice.

I was very impressed with the flavor of this dish.  The meat was tender and juicy and the tomato sauce gave it a deep rich flavor.  My mouth is watering just thinking about it!  I used my bread to sop up the leftover sauce on my plate so I could savor every last drop.  Sometimes simple is better as this recipe proves, and I am looking forward to trying it with the lamb.

Beef (or Lamb) with Rice
Printable Recipe

Serves 4 to 6
Ingredients
2 lbs. Beef or Lamb (from leg)
1 cup Rice
1 large Onion, sliced
1/4 cup olive oil
1/2 can Tomato Paste
1 cup warm water

Instructions
Have meat cut into small cubes as for stew. Pour oil in hot skillet; heat. Brown meat slightly for about 8 minutes. Add onion; cover; simmer 5 minutes or until onion is soft. Add salt and pepper. Blend tomato paste in cup warm water; add to meat. Cover; simmer about 45 minutes or until tender.

In the meantime, cook rice about 20 minutes in 2 quarts boiling water to which 1/2 teaspoon of salt has been added. Drain in colander; rinse with cup of cold water. Keep hot by placing colander over pot of boiling water.

Arrange rice on hot platter, leaving space in center. Place meat in hollow; pour sauce over meat. Serve very hot.