Archive for the ‘Baking’ Category

Montauk Sandies

Bake the oats shortly to dry them out some

Roll the dough up in parchment and refrigerate

We find refrigerator, or icebox, cookies to be handily convenient. While making another cookie recipe and the kitchen is already soiled, put together one of these doughs to bake another night.

This particular recipe we drafted to approximate one of my wives commercial favorites. Cook them from 12 to 16 minutes depending upon your preference for chewy or crisp cookies. Good Stuff!

Montauk Sandies

1 1/2 cups oats

1/2 cup butter

1/2 cup brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

Slice the cold log and leave some room to spread when baking

Spread on a rack to chill

Spread the oats on a cookie sheet and toast at 300 degrees for 15 minutes stirring frequently. Allow to cool completely. Beat butter and sugars well. Add egg and vanilla, combine well. Mix flour, soda, salt, and cinnamon then add to butter mix, add cooled oats and combine well. Roll dough into manageable lengths in parchment paper or waxpaper. Chill for at least eight hours before baking. Slice into 1/4 – 3/8 inch slices and bake for 12-16 minutes at 350 degrees. Serve with chilled eggnog or hot boilo. Good Stuff!

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Peanut Butter Cookies

Butter, brown sugar, and sugar

We plan to barrage you with cookie recipes over the next couple weeks. This brings the welcome consequence of a barrage of fresh baked cookies. Joy!

Reminders – Use good butter, cold as your mixer will work it. Chilling the dough after mixing will make it a little easier to work with. Once drop cookies like these are pressed, they will still spread, but less than you might think.

Seasons Greetings and Good Stuff!

Peanut Butter Cookies

Fork the dough balls to press them

6 Tablespoons butter

1/2 cup brown sugar

1/2 cup sugar

1 cup peanut butter

1 egg

1 teaspoon vanilla

Staged for cooling

1 1/2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt(optional)

Beat the butter and sugars well, add peanut butter, combine. Add the egg and vanilla and combine well. Mix the flour, salt, and soda and then add to butter mixture. Roll into balls and layout on cookie sheet to press with crossed fork pattern or the bottom of a water glass. Serve with chilled eggnog. Good Stuff!

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Pistachio Shortbread

Assembled ingredients


Cookies are assembled, basically, of few ingredients. It is therefore important to use monitor the quality carefully of some of the key ones. Butter, in particular, provides large amounts of flavor. Consider using a cultured, or European-style butter in cookies. Use unsalted butter and use the butter as cool as possible in most recipes, even if they call for softened butter. The softened requirement is usually for your own convenience and cold butter will often provide a superior end product.

Pistachios require a little labor. We know they are worth it. After shelling them, try to peel or rub off the skin from each nut. Be careful to get unsalted nuts. Chop them well. You can use a food processor. For control, we use three identical knives, seen below(cutting pecans.) Keep up for many cookie recipes this season. Good Stuff!

Knives secured by rubber band

Power of three

Pistachio Shortbread

1 1/2 sticks butter

1/4 cup powdered sugar

1/2 teaspoon salt

1/4 cup cornstarch

1 1/2 cup all purpose flour

1 cup chopped pistachios or nut of choice.

Cream the butter well, add sugar and beat until well combined. Mix flour, corn starch, and salt and add to butter. Add choppedĀ  nuts, try to work the dough as little as possible, mix completely. Spread 3/8 to 1/2 inch thick and a score with a fork. Bake at 300 degrees for 35 – 40 minutes. Good Stuff!

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Key Lime Chiffon Pie

Egg yolks, juice, and milk at left, egg whites at right

Ginger Snap Crust

This is not a dense green pie. Only make key lime pie if you have fresh key limes. Key limes and their juice are yellow, and make a yellow pie. Graham cracker crust works brilliantly, but we make a crust from fresh ginger snap cookies. Good Stuff!

Crumb Crust

Combine in food processor.

1 1/2 cups gingersnap cookie crumbs

1/4 cup sugar

3/4 stick butter

Pulse in mixer until well combined. Press into a cold piepan and paint with one well beaten eggyolk. Bake at 350 degrees for 10 to 12 minutes. Cool completely before filling.

Key Lime Chiffon Pie

5 eggs, separated

3/4 cup key lime juice (15-20 limes)

2 Tablespoons key lime zest

1 15-ounce can sweetened condensed milk

Beat eggyolks well, until light and very foamy. The pie will retain most of the air you add through this process. Gently fold in the milk. Reserve. Meanwhile beat the eggwhites. Carefully wash the bowl and whip before beating eggwhites, the slightest amount of grease will prohibit the mounting of air in the eggs. Take care, also, when separating the eggs, there must be no yolk in the whites. Beat the whites to soft peaks, too stiff and they will be difficult to fold into the yolk mix. Add the juice and zest to yolk mix. The juice will begin to cook the milk and eggs immediately so do not mix them until you are ready to fill the pie. Now temper the beaten whites into the egg mix. This means – add one third of the egg yolk mix to the beaten whites, fold gently and determinedly until the mix is pretty nearly homogenized. Now return this bowl to the remainder of the yolk mix, gently folding together all of the whites and yolk mix. Pour into prebaked pie shell and bake at 325 degrees until the pie is completely set and starts to turn golden to caramel in color. A toothpick inserted in the center should come out clean. Chill completely before slicing and serving with wild blackberry sorbet! Good Stuff!

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Ugly apple pie

The apples are ugly, not the pie. Keep the intact fruit to snack on and cut up all the ugly fruit. One bad apple can ruin the bunch, but a bunch of bad apples can make an impressive apple pie.

Preheat the oven to 425 degrees. Scrub the apples, peel and slice. Store in water that has been acidulated, that is, had some acid added to it, lemon juice or citric acid are best. Start with at least 3 pounds of apples and use up to 4 1/2. Prebake your pie crust. Reduce the oven heat to 350 degrees. Drain the apples well and combine with

3/4 cup sugar

4 Tablespoons cornstarch

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon nutmeg

Mix well and let sit for 10-15 minutes. Pour into baked pie shell and spread on top of the apples a streusel of

4 Tablespoons butter

4 Tablespoons flour

2/3 cup sugar

blend well, until crumbly, add

1/2 cup chopped nuts

Bake at 350 for 30-45 minutes. Allow to cool completely before serving.

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Perfect Lemon Meringue Pie

Toasted Lemon Meringue Pie

In a saucepan combine -1 cup sugar

31/2 Tablespoons cornstarch

3 T flour1/4 teaspoon salt

11/2 cups water

cook until thickened and add

The zest of two lemons

1/3 cup lemon juice

mix well, remove from heat and add one at a time

3 egg yolks

then, 2 T butter, cut into chunks, once fully incorporated, pour into one cooked pie shell and bake in a 350 degree oven for 10-12 minutes remove and let cool slightly while preparing meringue.

In a saucepan combine 1/2 cup sugar and 2 T water. Bring to a boil and cook to 236 degrees. While sugar is cooking, begin whipping 4 egg whites with 1/2 teaspoon cream of tartar. When the whites are stiff, slowly, and carefully, add the cooked sugar syrup. Continue to whip until very stiff peaks form. Completely cover the pie with meringue, crust to crust. Bake for 10 or so minutes until golden brown. Cool completely before serving. This can take overnight. Good Stuff!

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