A busy week visiting within our Covid bubble. Exchanging cookies and gifting a pie to the neighbour. Baking…and baking….
The cookie exchange cookies disappeared quickly. I made Hubby some of my version of the mini brownies from the store – just to keep him out of the cookies! The recipe is from an old website of an old acquaintance. I can’t find it online now. So here is the recipe for Bernadette’s Brownies.
- 1 cup sugar
- 5 tablespoons vegetable shortening
- 2 eggs
- 5 tablespoons cocoa powder
- 2/3 cup flour
- 1/3 cup milk
- 1 teaspoon vanilla extract
Cream the sugar and shortening in a food processor fitted with a metal blade. Add remaining ingredients and blend till smooth. Either pour into a greased 8×8” pan or divide into 24 mini muffin pans with one side foil cupcake liners. Bake at 350 degrees F for 20 to 25 minutes.
I made more Danish Butter Cookies. This time I made the Almond-Cherry Cookies. I also made an orange flavoured cookie dipped in semi sweet chocolate. Only I didn’t have any oranges for rind, so I grated up some clementine rind. Now that’s tricky business! Clementine rind is thin!
Chocolate Dipped Cookies
- 1/2 cup butter, unsalted and softened
- 1 1/2 cups flour
- 1/4 cup sugar
- 3 tablespoons grated orange peel (I used clementines)
- 1 egg
- 6 oz. semi-sweet chocolate, melted
Line baking sheets with parchment paper. Preheat oven to 400 degrees F. In a large bowl press flour into butter to blend. Okay, this is where I gave up initially. I washed my hands and used my fingers to break up the clumps of butter and mix it with the flour. Much easier and quicker.
Add sugar, orange peel, and egg. Stir until a stiff dough forms. You can refrigerate the dough for 20 minutes at this point if it’s too soft to roll. Otherwise, roll it between two pieces of wax paper to approximately 1/4 inch thick. Cut into 1 x 2” bars. Place 1” apart on baking sheet. Bake 10 minutes or until lightly browned. Let cool. Melt chocolate chips in microwave in 30 second increments. Be sure to stir between microwave sessions. Dip cookies halfway in melted chocolate. Place on wax paper to cool and harden the chocolate completely Makes 30-40 cookies.
I also made my Ninety Minute Rolls from “Dining on a Dime” cookbook. Only I use a different method. If you feel brave enough to take on yeast, read on!
Ninety Minute Rolls (modified)
- 2 – 2 1/2 cups white flour
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 1/2 teaspoons rapid rise yeast (one package)
- 1/2 cup milk
- 1/4 cup water
- 2 tablespoons butter, unsalted
Mix flour and yeast together in big bowl. put sugar, salt, and butter in smaller bowl. Heat water and milk to lukewarm, either on the stove or in the microwave. Add lukewarm water and milk to salt, sugar and butter. Stir with wooden spoon till butter is melted and the salt and sugar have dissolved (doesn’t feel gritty under the spoon).
Stir liquid ingredients into dry. Stir till dough forms. Knead a few seconds till everything holds together. Place a dishtowel over it and let sit 10 minutes. Then knead on oiled or floured surface (depending how tough the dough is) 20 minutes.
Let rise 15 minutes, or till double in size, in a warm draft free place with a dishtowel overtop. Punch down and divide evenly into roll size amounts. This should make 8 or 9 rolls (I often quadruple this recipe). Place formed and pinched rolls into 8×8” lightly greased pan. Bake at 375 degrees F for 20-25 minutes.
I wrote on Monday that I’d made tortiere for the Holiday season. We often serve it Christmas Eve and New Year’s Day. My recipe makes enough for both days for 4 people. I have modified the recipe by using my ex-sister-on-law’s pastry for the crust.
So here are the recipes for both. As you can see from the size of the pastry recipe, it’s a good idea to set aside a whole day for the pastry and make pies and tortiere at the same time.
- 1 pound vegetable shortening (or lard!)
- 5 cups flour
- 4 teaspoons brown sugar
- 2 teaspoon salt (this could be cut in half)
- 1 teaspoon baking powder
- 1 egg
- 2 tablespoons vinegar
Sift dry ingredients together. Cut in shortening until smaller than pea size. In a one cup measuring cup mix egg and vinegar. Add cold water to make one cup. Mix into dry ingredients. Shape into balls to roll out between sheets of waxed paper for pie crusts. Makes enough pastry for four double crust pies, or several tortiere!
- 1 tablespoon olive oil
- 3/4 pound ground pork
- 3/4 pound ground beef
- 1/2 large onion, finely chopped (about 3/4 cup)
- 1 medium potato, peeled and finely chopped
- 3/4 cup water
- 1/2 cup soft bread crumbs, finely chopped (I use my food processor)
- 1 teaspoon sage
- 3/4 teaspoons salt
- 1/4 teaspoons thyme
- 1/4 teaspoons ground cloves
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne
- One recipe Shirley’s pastry, or enough pastry for two deep double crust pies.
Put oil in a large pan over low heat. Add all ingredients but pastry. Mix well. Cook, stirring occasionally, for approximately 30 minutes. Cool. Line 2 – 8×8” pans with pastry. Divide meat filling between them. Cover with pastry, seal, and prick with a fork to allow steam to escape. Bake at 375 degrees F for 30-35 minutes.
That’s it for my Christmas post everyone! Have a great Holiday Season and Merry Christmas!