View Full Version : Need Cookie and Cake recipes.
Need cookie and cakes recipes. Also a flaky pie dough, one made with lard would be great.
Chef Penn,
Flaky Pie Crust
Ingredients:
1/2 tsp salt
1 cup all-purpose flour
1/3 cup plus 2 Tbsps solid lard, cold
2 Tbsps ice water
Directions:
1. Combine flour and salt in medium bowl, cut in lard until mixture is crumbly.
2. Sprinkle water, 1 Tbsp at a time, over flour mixture, tossing lightly with a fork until mixture forms an even dough.
3. Form dough into ball and refrigerate, wrapped in plastic, for 1 hour or more.
4. Roll out pastry on a lightly floured surface into circle 1/8 of an inch thick.
5. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.
6. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.
I have never doubled the recipe for top and bottom crusts. I just make two crusts using the above recipe.
I hope that you like it.
Mike
These are my favorite cookies and I always get good reviews and recipe requests on them, but they aren't anything fancy. They also require cinnamon chips if you can locate those through Hershey or another bulk location who carries them - I've gotten them both ways. I just can't always find them when I want them so I stock up.
(I'm sorta nervous giving you any recipes - I have to admit that upfront) :eek:
Oatmeal Spice Cookies
2 cups dark brown sugar
2 eggs
2 cups old fashioned oats (I've done it with the oats blended and not blended for a finer texture and I kind of like them better whole)
1 cup unsalted butter (softened)
1/2 cup milk
1 tsp baking soda
1/2 tsp salt
2.5 - 3 cups flour (this being entirely dependent on your altitude and your attitude on flat vs. fluffy cookies)
1.5 cups raisins
1 cup cinnamon chips
1/2 cup nuts
1 tsp each: (and I generally round my teaspoons):
allspice
cinnamon
ground cloves
nutmeg
Cream sugar and butter together. Add eggs and milk. Stir in the oats. I'm not a sifter, so I put my spices, soda and salt in the mix next - mix it up good, then add my flour and get it to the consistency I want. Then add the chips, raisins and nuts until the batter can't hold anymore goodies. Bake at 375 for 10 minutes.
Chef Penn,
If you want other mom-style cookie recipes along this vein I have a few more that are battle-tested, but I don't have any good nice cookie recipes - just drop-type homestyle cookies.
Shar, All if possible. If you have a great Chocolate Chip (crispy one) that wouldbegreat too.
My kids are really upset with you as I had to test drive the "crispiness" of this recipe on them tonight. ;) Here is what I found although my experiment is a little incomplete. I ran out of butter so I couldn't finish all the baking options - I'm guessing you'd need to retrial this anyway since your ovens are likely vastly superior to my mediocre electric machine. To get the "crisp" it's obviously all in the baking temperature and time - I also had to add a little less flour than I'm used to adding. I think the best temperature and time to get the best "crisp" cookie for this recipe is somewhere in the 325 for 18-20 minutes range, but if you want them really crispy - lower and longer. My normal cooking temp and time for these is 350 for 12 minutes, but usually cook them fluffy and very soft. I also cook on a stone, so that might not "crisp" them up as much as a regular pan would. Had I more butter I'd have tried cooking on a normal baking pan and halving the brown sugar with white sugar. I do think this is a great recipe though and should yield a solid cookie, it's the crispiness I'm can't vouch for 100%.
Chocolate Chip Cookies
1 cup softened unsalted butter
1.5 cup dark brown sugar
2.5 tsp vanilla extract
3/4 tsp salt
2 eggs
2.5 cups flour (if you like really fluffy cookies or are at a higher altitude, add another 1/2 cup flour)
1 tsp baking powder
1 tsp baking soda
1 bag semisweet chocolate chips (you'd obviously use the good stuff - but for other readers - don't use the fakey/lesser quality chips, use the good stuff)
Preheat to 325 for crispy 350 for soft. Cream butter, sugar, eggs, vanilla. Mix in flour, salt, baking powder and soda. Stir in chips. Bake for 18-20 minutes crispy or 12 minutes soft.
Any feedback or suggestions for improvement are appreciated!
I'm sorta nervous asking you for recipes - I have to admit that upfront:D
If you have any cake recipes in addition to these cookies....I'll show my gratitude next time I'm in Mapleton. I'll cook for you and your friends.
If you have any cake recipes in addition to these cookies....I'll show my gratitude next time I'm in Mapleton. I'll cook for you and your friends.
Where is Mapleton? :cool:
The only two cakes I've ever made without assistance (read: Betty Crocker) are carrot and apple cakes. For obvious reasons you can't get a good carrot cake out of a box, and once I had a bunch of apples we'd gone and picked I needed to use up so I tried a whole lot of apple recipes out.
I'll post them in two successive posts.
Carrot Cake
1 cup oil
2 cups sugar
2 cups whole wheat flour (I've never tried white with this, but it'd prolly work just wouldn't be as dense)
4 eggs
1 tsp salt
1.5 tsp baking soda
1.5 tsp cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
3 cups grated carrots
(I've added raisins and walnuts before and I like the extra goodies, my husband doesn't)
Combine all the ingredients in a bowl starting with the wet ones working your way into the dry ones and beat well. I usually beat my eggs first before adding them. Pour into greased and floured pan (I use the 8" circles) and bake at 350 for 45 minutes. Baking time may need to be adjusted 5-10 minutes either way depending on your oven and altitude.
Either frost with cream cheese frosting or...
when it is warm pour a glaze of 1/3rd cup sugar and juice of an orange over the cake. Then frost with powedered sugar icing (butter/powdered sugar/milk).
Apple-Spice Cake
2 cups sugar
1/2 cup softened unsalted butter
2 eggs
2 tsp baking soda
2 cups flour (white)
4 apples (about 4 cups worth), I've used Fuji and Jonagold - peeled, corred and shredded
1 tsp cinnamon
1/2 tsp salt
1.5 tsp ground nutmeg
1 tsp ground cloves
1 tsp vanilla
Oven at 350. Sugar, butter first, then beat in eggs. Add dry ingredients then vanilla. Fold in the apples. Pour into oiled 9x13' baking pan. bake for about 40 minutes.
I've served this with cream cheese frosting, powdered sugar icing and we tried and butter-rum sauce too - all were pretty good depending on what you are after.
Shar, Main Street one of my VG friends has his studio there; we paint together. I've stayed in mapleton a few times, will be makin a trip soon.
Shar, Just did a batch of your CChips...They are GREAT!!!!! The whole crew is fighting over them.
Shar, Just did a batch of your CChips...They are GREAT!!!!! The whole crew is fighting over them.
I think that comment made my entire week! Thanks!!
By the way, I've had people combing stores looking for Hershey cinnamon chips and they've been located at both Target (the big superstore kind) and Albertsons recently.
There is a famous candy store here in Chicago...Fannie May. They have some incredible chocolates, this recipie tastes just like their mint candy. (Some ingredients are repeated and are in a particular order for a reason...)
1/2 c butter
1 c sugar
4 eggs
1 tsp vanilla
16 oz Hershey syrup
1 c + 1 tbsp flour
2 c powdered sugar
1/2 c margarine
2 tbsp milk
1 tsp peppermint extract
green food color
1 c chocolate chips
6 tbsp margarine
Cream butter and sugar. Add eggs, one at a time. Add vanilla, syrup and flour, mix and pour into ungreased brownie pan. Bake at 350 for 30 minutes, allow to cool.
Mix next 5 ingredients, pour over cooled cake and refrigerate.
Melt chocolate chips and margarine, stir until smooth. Allow to cool, pour over cake.
Refrigerate overnight before serving.
It's one of my favorites...
1 lb butter
6 eggs
1 tsp vanilla
1 tsp baking powder
1 box powdered sugar
3 c cake flour (or 3 c regular flour minus 1 tablespoon)
1/2 c milnot
Cream butter until fluffy. Add powdered sugar a bit at a time and beat. Add eggs, 1 at a time, and beat well. Add vanilla and beat. Add 1 c flour, beat on low to med speed. Add 1/4 c milnot, beat. Add 1 c flour, beat (on low to med speed) Add 1/4 c milnot, beat. Add 1 c flour and the tsp of baking powder w/ this last cup of flour and beat.
Grease bundt or other cake pan lightly and sprinkle w/ flour. Bake 1 hour at 325 degrees then another 15 minutes at 350 degrees. Cool for 15 min and remove from pan.
Simple drizzle icing: (cool cake 2-3 hours before icing)
1/2 cup crisco
1 stick butter (softened)
1 1/2-2 cups powdered sugar
1/4 c milnot
1 tsp vanilla
Beat crisco and butter until fluffy, ad milnot, sugar and vanilla, beat until fluffy and creamy.
You can cut this in half (top from bottom) and fill with jam or fresh fruit etc.
SnwMnkys
05-09-2008, 23:38
Here is a cake recipe for you. But I'm warning you, people will want you to make it whenever you are invited to a function again.
Ingredients:
Yellow Cake mix
Strawberry Jello packet
Strawberries
Whip Cream
Bake the Yellow cake mix per instructions on the box, let it cool. Prepare jello per instructions, but dont put it in the fridge. Cut slits down the cake, and poor jello mixture onto cake, make sure it drains into those slits so the cake soaks up the jello instead of running off the sides. Stick cake in the fridge for recommended time on the Jello box, the Jello will set up inside the cake. Cover cake with Whip cream, and top with strawberry's. Enjoy its awesomeness.
Snow monkey, you live in one of my favorite places on earth, Utah. I’ve spent a great deal of time there. In fact, every year when my kids were little I would take them to Sundance during winter school break. One of the most cherished things I own is a photograph of them silhouette against the snow covered peaks at the top of the salmon run. It’s just so perfect. And Sundance has great food and the staff is so nice. The kitchen really sticks to their recipe file, because every time I go back the base is either the same, or they have improved upon it. It gets my attention, because when I was about fifteen or sixteen I meet this twenty-six year old nurse who worked at the hospital down the street from the all catholic boy’s high school that I attended. At any rate, she had long strawberry waist length blond hair and if I remember correctly, was about five foot six or so. She would pick me up every day after school and take me to her apartment which was on the top floor of a converted grand Victorian home; for some reason I have total recall of that apartment, well polished hardwood, candles and incense burning, beads strung from the doorways, Simon and Garfunkel playing, big pillows scattered and arranged in groups around the floor, a bathroom with one of those big deep boat tubs that you can fit two people and still move around in and a kitchen where every day she would prepare dinner. She really taught me a lot about food and how to enjoy it and how to eat it, and that she really went out of her way to teach me. She once told me that at her age she was like a ripe avocado. Over that school year I experienced some fantastic recipes there that I still use today. I mean when you get something thats really great you want to savor it, take your time, taste the sweetness and rap your tongue around the firm soft textured of what you are eating, like eating a ripe avocado, you want to involve your full sensual spectrum in the beauty of the experience. She taught me that and also showed me some great techniques. Her recipes were wonderful. Lately, I ve been thinking about going into therapy, to be hypnotized, just so I could recall how special that cooking was, I mean there is nothing like a good recipe that is developed over time and is a personal expression spread out before you to enjoy.
SnwMnkys
05-10-2008, 09:02
Great story Penn. Glad you enjoy it here. I take my motorcycle over the top of Sundance, or hike Stewart falls as often as i can during the summer. I live right at the mouth of Provo canyon which leads you into Sundance, so I'm only 20 minutes away. We had an awesome snow season this year, but unfortunately I missed out on it and didn't get to go up there.
SM,
I think you missed the point. My Story was to tell you the recipe you posted was not a recipe. It was instructions to read box labels.
It was nothing personal. Good recipes invoke memories and create at their very best, family passion, tradition and history. Great food stimulates wonderful conversation and endears friendship. Hence, the phrase “breaking bread……
Sharing a recipe is personal. Asking us to read some box label is insulting.
If you are going to post in the thread please take the time to consider that there are some extremely serious cooks here.
This is not a site for snow surfers with the munchiees!
SnwMnkys
05-10-2008, 11:35
Understood, didnt mean to insult.
Defender968
05-10-2008, 19:26
Penn, my wife isn't classically trained but she is a heck of a cook, she works with many of the high end chefs in our area due to her job and has picked up many of their tricks. She makes a homemade apple pie with the flakiest crust you could ask for. Her secret (which she got from Cooks Illustrated) is substituting vodka for half the water, something about the way the alcohol inhibits gluten formation, she's a science type and gets into the why, I just know it works. Anyway I can say from personal experience it's probably the best, most flakey pie crust I've ever had. Here it is the recipe she got the idea from; I cut and pasted it from the Cooks Illustrated website. She actually modified it by using vodka in a simple pie crust recipe, I can get that for you if you'd like, but it'll be a couple of days as I'm not at home right now and she assures me this one works like a champ as well, it's just a little more complicated than hers.
Foolproof Pie Dough For a Single-Crust Pie
11/2007
Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
For one 9-inch Single-Crust Pie
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening , cut into 2 pieces
2 tablespoons vodka , cold
2 tablespoons cold water
1. Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.
I have a favorite chocolate cake - it's simple to make, too.
A scoop of super-premium vanilla ice-cream, served while the cake is still warm, is a nice addition.
------------------------------------------------------
Chocolate Fudge Cake
BATTER:
2 cups flour
2 cups sugar
1 ½ teaspoons baking soda
¼ teaspoon salt
½ cup cocoa
1 cup oil
1 cup buttermilk
2 beaten eggs, at room tempera¬ture
3 teaspoons vanilla
¾ cup hot water
For Batter: Preheat oven to 350 degrees. Grease a 9-by-13-by-2-inch pan. (If making cupcakes, line muffin pans with 24 paper baking cups.) In a large mixing bowl, sift together flour, sugar, baking soda, salt and cocoa. Add oil, buttermilk, eggs, vanilla, and hot water; mix well. Pour into prepared pan (or baking cups) and bake on the mid¬dle rack for 30 to 40 minutes, (about 25 to 30 minutes for cupcakes), or until a cake tester inserted in the center comes out clean.
Makes 12 generous cake servings or about 24 standard cupcakes.
---------------------------------
ICING:
4 tablespoons cocoa
6 tablespoons milk
1 stick butter or margarine
3 cups powdered sugar
1 tablespoon vanilla
1 cup chopped walnuts or pecans
Icing: While cake is baking, make a paste of the cocoa and milk in a deep, heavy saucepan or in the top of a double boiler. Add butter and slowly bring the mixture just to a boil, stirring constantly. Immediately remove from heat and add powdered sugar and vanilla; beat well until smooth.
Add chopped nuts.
Pour warm icing over the still-hot cake in the baking pan.
Here are a couple more:
Shortbread
2 sticks butter
½ cup brown sugar
2 cups flour
¼ teaspoons salt
¼ teaspoon baking powder
Cream butter and sugar thoroughly. Sift together flour, salt, and baking powder. Add the butter mixture, mix well, and rollout ½ inch thick. Cut into squares, prick with a fork (making your initials if you wish), and bake at 325° for 20 minutes until lightly browned.
Yields two dozen cookies.
(This is quite easy to make. I suspect it would make a truly remarkable bottom crust for a dessert of some sort!)
---------------------------------------
Rich Chocolate Pecan Torte
Yield: 12 servings
Preparation: 1 hour plus baking and cooling times.
Caramel Pecan Crust:
1 cup pecan pieces
1/2 cup firmly packed light brown sugar
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
2 tablespoons cold butter, cut into pieces
Chocolate Filling:
10 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
2 large egg yolks, at room temperature
1 3/4 cups heavy cream Cocoa Cream:
1 3/4 cups heavy cream
1/4 cup granulated sugar
3 tablespoons unsweetened alkalized cocoa powder
1/2 teaspoon vanilla extract
Make the caramel pecan crust:
1. Preheat oven to 325F. Spray side and bottom of 9-inch springform pan with vegetable cooking spray.
2. Place pecans, sugar, nutmeg, flour and butter in food processor bowl. Cover and process until nuts are ground and mixture resembles coarse crumbs.
3. Press mixture into bottom of prepared pan.
4. Bake for 8 to 10 minutes or until set. Cool completely in pan on wire rack.
Make the chocolate filling::
1. Place chopped chocolate in medium heavy saucepan. Heat over low heat, stirring constantly, until chocolate melts and mixture is smooth. Remove from heat. Whisk in egg yolks.
2. Heat heavy cream in small saucepan over medium heat until it comes to a gentle boil. Slowly add hot cream to chocolate mixture, whisking until smooth. Pour filling over crust. Chill for 4 hours or overnight.
3. Loosen torte from side of pan. Remove side of springform pan. Let stand at room temperature 15 minutes before serving.
Make the cocoa cream: Beat cream, sugar, cocoa and vanilla in large bowl until soft peaks form, using electric mixer at high speed. Fill a pastry bag fitted with a medium star tip (such as Ateco #4) with cocoa cream. Pipe shells or rosettes over top of torte, covering it completely.
My wife got this from my maternal grandmother and says it's great. I'm not a dessert guy, but it is flaky.
4 C all purpose flour
1 3/4 C lard (or Crisco)
1 T sugar
2 t salt
Mix well and cut in lard.
In a separate bowl, beat:
1 T vinegar
1 egg
1/2 C cold water
Combine with first mixture. Knead, mold into a ball, and chill for at least 15 minutes before rolling out.
Makes 2 9-inch double crust pies.
The recipe was credited to a woman who was the Oklahoma State Garden Club president. I don't have the year.
---
Pat
PSM, This is the recipe I've been searching years for, I will make it later today and post the result. Just from the measurements I have a feeling its going to be really fantastic. I'll do an Apple or Jersey Peach Pie.
PSM, This is the recipe I've been searching years for, I will make it later today and post the result. Just from the measurements I have a feeling its going to be really fantastic. I'll do an Apple or Jersey Peach Pie.
Good to hear, Chef.
!'ve only had it with her quiche. She uses Crisco, but I'll have her use lard next time just for comparison.
Pat
PSM, Did an apple pie, the peaches were to moist.The crust is perfect, the taste is buttery and flaky, a real old school recipe.
PSM, Did an apple pie, the peaches were to moist.The crust is perfect, the taste is buttery and flaky, a real old school recipe.
Did you use lard or butter?
Pat
LibraryLady
08-11-2008, 08:04
... recipe ...
PSM, Did an apple pie, the peaches were to moist.The crust is perfect, the taste is buttery and flaky, a real old school recipe.
I tried this recipe for a family picnic this weekend. Made a pineapple one crust pie. Love the way it works up - I started to make the pie, got a call to go have a drink with a friend, put the crust in the fridge and was able to work it straight from the fridge in the morning with no warm-up time.
When I get to the picnic I'm talking to my aunt, telling her about the new crust and she laughs and says it's the one her and her MIL have used for years. I well remember how good their pies are. They say the crust will keep in the fridge for a month and they've frozen it uncooked just fine.
The only difference between this recipe and theirs, is they use 2 cups of Crisco/lard.
LL
PSM, I cut the lard 50/50 with butter. As much as I wanted to do the recipe intact; it hard to tell clients that the dough is made with 14 .oz of pure fat.
LibraryLady
09-10-2008, 20:45
I’ve been meaning to put these up and finally got around to it.
I ship a batch to my mom for Mom’s Day every year and every woman (no exceptions!) who has tasted them has swooned. :o They are an excellent traveling bit of stunning chocolate overload – I’ve had reports from the sandbox they do rather well getting over there too. That said, I don’t ship them in the summer.
Absolutely Deep Dark Chocolate Fudge Cookies from Death by Chocolate by Marcel Desaulniers of the Trellis Restaurant
I’ve made a few changes from the original recipe – increased the butter a little (12 T to 1 cup) and went from a 8:4 ratio on the chocolate to 6:6 – I like the lessening of sweetness. The recipe drops them in 2T size, but I find that too rich/big for some people - I use a 1T scoop and if people want more, they can just have 2! :lifter
1.5 cups all-purpose flour
.5 cup Nestle unsweetened cocoa
1 tsp baking soda
1 tsp salt
6 oz semisweet chocolate
6 oz unsweetened chocolate
1.5 cups tightly packed light brown sugar
1 cup unsalted butter
3 eggs
1 tsp pure vanilla extract
3 cups semisweet chocolate chips
Preheat oven to 325. Sift together the dry stuff. Heat chocolate with double boiler until just smooth, then let cool a bit. Cream butter and sugar; add eggs and vanilla, beat until very creamy. Add melted chocolate and combine thoroughly. Add the sifted dry stuff until combined. Fold in chips. Use two cookies sheets on the top and middle shelves of the oven, drop in whatever size you like - cook for 18-22 minutes rotating sheets halfway through. Cool on sheets for a couple minutes before moving to racks to thoroughly cool.
I’ve dipped them in ganache as the ultimate decadence, though they don’t go to the sandbox like that. I’ve added cinnamon on occasion and used the swirled raspberry chips too. I’m thinking of trying them with the cinnamon chips now that I’ve found them to try in Shar’s oatmeal raisin cookies.
btw - the cookbook is absolutely FULL of really cool chocolate recipes... (don't like the brownie one, though...) All the ice cream recipes are great!
LL
1 1/2 cups all-purpose flour (use pre sifted flour)
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups oats
1 cup dried cherries
4 1/2 ounces bittersweet chocolate or milk chocolate , coarsely chopped
1 cup toffee pieces – I used Almond Roca
1. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
3. Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
4. Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
5. Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.
greenberetTFS
09-14-2008, 16:07
Being part Polish & Italian I do have a Polish recipe for terrific cookies.
2 sticks(1/2 lb.) butter - softened
2 3 oz. pkg. cream cheese -softened
2 cups of flour
2 teaspoons of baking powder
Cream butter and cream cheese together. Mix flour and baking powder together. Gradually stir flour mixture into butter mixture.
When dough is soft, refrigerate 1/2 to 1 hour until firm enough to roll out easily.
Place on lightly floured board, roll to 1/8 inch thickness. Use 2 1/2 inch cookie cutter or wine glass to cut cookies into rounds. Place on lightly greased baking sheet.
Make slight indention with three fingers in each round. Fill each with about 1 teaspoon of filling. Your choice of apricot,peach,strawberry,poppy seed(my favorite)etc.
Bake at 350 for 10 to 15 minutes or until golden brown. Cool five minutes before removing from pan.
Dust with powderd sugar.
Yields 50 kolachys.
HINT: After mixing, roll into 2 1/2 round hotdog shape, wrap in wax paper and put in freezer. To make, thaw until you can make nice cuts about 1/8" thick,dent,fill and bake. :)
GB TFS :munchin
ZonieDiver
09-14-2008, 16:19
Sounds great! I'll have to give this a try. I am NOT a good baker - probably for the same reason I didn't do great in Chemistry in HS! But, a favorite memory from my youth is stopping in Cedar Rapids, Iowa on the way to Minnesota for fishing one summer and getting a box of "kolachies" to take. They didn't make it far.
StormBringer
11-13-2008, 09:24
Thought I would add one of my favorites. This is fun to make with your kids. Not exactly sure how to classify this; it's not a cake or a pie, but it is still a great summer-time treat!
Not sure about amounts, I usually just keep adding until I run out of space.
What you need:
1 x springform cake pan (9-10" round/3" deep works well)
2-3 loaves of day-old bread (whole loaves)
butter
sugar
3-4 cups of fresh berries (any kind you like. I usually used raspberries. Fresh or fresh-frozen works best, but if you use canned, make sure you strain them well)
What to do:
Cut the crusts off of the loaves, then slice
Apply butter lightly to all sides of the slices
Lightly spray the inside of the pan with PAM
Use the buttered bread slices to line the sides and bottom of the pan (all the way to the top)
Sprinkle sugar on the bottom, then layer berries, and top with another sprinkle of sugar and a layer of buttered bread slices
Repeat these layers until the last layer of bread is sticking out over the top of the pan
Cover with saran wrap to help pack it down and invert on a plate
Stick in in the fridge overnight
Release the pan, and enjoy! (The berry juice will soak into the bread slightly. If you didn't strain, it will come out soggy.)