Christmas' Cream of the Crop

Christmas is a day away and I have been baking like mad! In the last 24 hours I have made Bailey's Fudge, Spinach and Artichoke dip, Bailey's trifle (do you notice the Bailey's trend here) and drum roll please...

SNICKERDOODLES and SHREDDED WHEAT BREAD

There are two recipes that when mentioned, you automatically think of Mary...

 

Snickerdoodles and Shredded Wheat Bread.

 

First, Snickerdoodles. These have to be one of my favorite cookies ever made by Mary. I can vividly remember making these with her; reading the recipe out of her old Betty Crocker Cookbook! The cover of the cookbook had been used so much, it had flour and dried dough all over it.

Around this time of year, Mary would always have the great nieces and nephews over to make sugar cookies and snickerdoodles for our school parties. We cut out the sugar cookies using angel, Santa, and tree shaped cookie cutters (this was when you could still mention the word Christmas in school without being scolded). After they baked, we painted icing on them and covered them with colored sprinkles. (Sugar Cookie Recipe). When these were finished, we would move onto the Snickerdoodles! Mary would continue to make these year round, but they taste the best this time of year.

I really wanted to make these EXACTLY how Mary made them, so I caved and bought shortening. I know, I know...weight watchers would NOT approve, but it is the holiday season!


Snickerdoodles
(From the Betty Crocker Cookbook)

1 1/2	cups sugar
1/2	cup butter or margarine, softened
1/2	cup shortening
2	eggs
2 3/4	cups Gold Medal® all-purpose or unbleached flour
2	teaspoons cream of tartar
1	teaspoon baking soda
1/4	teaspoon salt
1/4	cup sugar
2	teaspoons ground cinnamon

1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Now onto the shredded wheat bread. Mary was an excellent bread maker and she made shredded wheat bread quite often. Anytime I stayed over Mary's house, I would have toasted shredded wheat bread and imperial margarine for breakfast. The house always smelled liked this bread and it is the one scent that to this day, the minute I smell it I automatically think of Mary and her kitchen. This was her mother's recipe, with whom Mary was very close with so I know that preparing and baking this meant a lot to her.

Shredded Wheat Bread
Recipe from: Mother
Serves: 2 loaves
(written on fruit adorned recipe card)
2 shredded wheat biscuits
3 cups scalded milk or water
Pour over biscuits and let stand until cool
Add:
1 tsp salt
1tbsp shortening
1/2 cup molasses
2 packages yeast
Add about 6 cups of flour. Enough to kneed. Knead for 10 minutes. Put in greased bowl, turn, cover and let rise until double in bulk. Knead and put into two greased pans. Let  rise again until it reached the top of the pan. Bake in 350 oven for 45 minutes. Brush top of loaves with Shortening.

As I venture through this culinary endeavor, my family and I have been provided with many opportunities to reminisce and laugh about Mary, her recipes, and her knack (and sometimes lack there of) for cooking.  This is the first time, however that while reading and typing a recipe out I have been brought to tears. I don't know if it is the memory of Mary, the way that my kitchen smells like her house right now, or thinking about how much I miss her, but despite the tears I am so honored that she has left behind these recipes to remember her by and the hundreds of pictures to laugh over.
A few days after her passing, I came across this photo, which I look at often to remember the love that Mary had for life

To a season filled with laughter, love, cookies and cocktails.

Happy Holidays

Sugar, Spice, and Everything Nice...Whoopie!

T-Minus 1 week! I am in now rush for Christmas to get here, but I cannot wait for vacation to start! My students are going mental! I have had to call Santa Claus 2 times this week to report behavior that is suspect to being placed on the naughty list!
Now starts the marathon of cooking and baking. Tonight we are going to my aunt's annual Christmas party. As always there will be

booze, food

 and spontaneous song.

When I was young, I would be the "Coat Girl" at this party. Everyone would ring a bell and I would run to the bottom of the stairs to collect or drop off their coats. One year, my cousin had a brilliant idea to put out a tip cup out. By the end of the night, people were being very generous with the tips and I walked away with $50! Not bad for a small gig at the age of 8. The best part of being the coat girl was waking up the next morning and being allowed to eat leftover chocolate cake for breakfast! I love my aunties :)
Now that I am of drinking age I have progressed from coat girl to party participant. For tonights event, I made Mary's Gingerbread recipe.

This was actual Mary's mother's recipe but as it states on the card "my mother did not like ginger so we didn't use it" ~ signed MW (Mary Wilson). This could be why I never can remember her making it.

Gingerbread
(written on white recipe card)
Cream togther
1/4 cup shortening
1/2 cup sugar
add:
1 egg beaten
1/4 mollasses

Sift together
1 cup flour
1 tsp baking soda
1/4 tsp each cinnamon, clove, and nutmeg
Mix well and add to first mixture alternating with 1/2 cup boiling water.
Turn into greased 8 in square pan and bake at 400 degrees for 30-40 minutes.

The gingerbread was good, but a little dry. Matt liked it, so I guess it passes the test. I would suggest cooking it for less time - @25 minutes

I also tried a new recipe I found on a blog for Peppermint Whoopie Pies:


Ingredients:
-1 2/3 cups all-purpose flour
-2/3 cup unsweetened cocoa powder
-1 1/2 teaspoons baking soda
1/2 teaspoon salt
-4 tablespoons unsalted butter, room temperature
-4 tablespoons vegetable shortening
-1 cup granulated sugar
-1 egg
-1 teaspoon vanilla
-1 cup milk

• Preheat oven to 375 degrees.
• Line baking sheets with parchment paper.
• In a bowl, sift together, flour, cocoa, baking soda, and salt.
• In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
• Add egg and vanilla and beat for two more minutes.
• Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
• Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
• Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

Makes 50 cookies, enough for 25 pies.


Peppermint Buttercream

Ingredients:
-1 1/2 sticks unsalted butter, softened
-4 cups confectioner's sugar
-1/4 cup milk
-1 teaspoon peppermint extract
-6 candy canes, crushed for garnish (optional)

• In bowl of electric mixer cream butter on medium speed.
• Gradually add confectioner's sugar and milk and mix well.
• Mix in peppermint extract.
• Place peppermint buttercream in plastic bag and pipe a dollop on flat side of cookie. Sandwich together with another cookie.
• Sprinkle filling with crushed candy canes!

The upcoming week calls for lots of baking so be sure to stay tuned for the Pièce de résistance, some of Mary's BEST recipes!

Liquor infused desserts...the best way to get through the holidays!

Christmas is getting closer and closer...

 Our tree from the tree farm!

 Mary's tree topper finding a resting place in our tree

 Rachel & Mary - Christmas 1983

 
Ahh the beauty of Christmas....and the stress...presents still need to be purchased, wrapping must be done, and my students still need to make through 8 1/2 more school days. There is no better way to escape the holiday hoopla than a PARTY!

My lovely friend, Patti, is hosting her annual holiday party tomorrow. I am making Irish Creme Chocolate Trifle... a non Mary dessert. I know this is somewhat sacrilegious for this blog, BUT it is liquored infused so Mary would have definitely approved!

I first made this dessert last year for a family gathering. I found the recipe and knew it would be a big hit with the "Nan" (my grandmother). As far back as I can remember my grandmother has had a rather large special spot in her heart for Baileys. Every year for Christmas she receives a bottle...

or a couple of bottles...

 (This only lasted her about 1/2 a year)

Believe it or not, we have to plead with her to get a half a glass. Baileys is her equivalent of the crown jewels, 
so I knew this dessert would be perfect for her and tomorrow's party.  The original recipe did not call for Baileys, but you can add liquor to anything:


Irish Creme Chocolate Trifle

• 1 package (18-1/4 ounces) devil's food cake mix
• 1 cup Bailey's Irish Creme Liquor
• 3-1/2 cups cold milk
• 2 packages (3.9 ounces each) instant chocolate pudding mix
• 3 cups whipped topping

Directions

• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.
• With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.
• In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
• Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding and whipped topping; repeat layers twice. Store in the refrigerator. Yield: 14-16 servings.

This will be thoroughly enjoyed by an exhausted group of overworked educational staff!

(some of last year's holiday party attendees)

Most wonderful time of the year

Now that Thanksgiving has come and gone, we can officially start talking about Christmas (even though I started listening to Christmas carols a week before Thanksgiving).

I love the holidays for a lot of reasons, but my top two are family and baking!There a number of events during the month of December that provide multiple opportunities for both.

The first official family holiday event took place today: Christmas Tree Cutting at the Nutter Tree Farm. My family started cutting their own tree down in the mid 70s. Every year Mary, Nana, and one of the 6 kids would go to the farm and pick out their tree. Eventually most of us finally became members after years on the waiting list and on the first weekend in December, we all meet at 8:30am to venture out and pick a tree. 

Everyone has their own tree picking style (aka a few arguments over which tree to cut, one of the children crying because they are cold or want a different tree, and decisions about who is going to carry it back to the car). Some find their trees in a matter of minutes while others like to take their time (analyzing and comparing). Picking a tree is really a science, but it is worth it when you have a beautiful tree that could last until July!

The next few weekends are booked with a number of Christmas parties, but this weekend is nice and quiet! Matt is heading to watch the Oregon State vs Oregon football game (his Christmas) with some friends, so I baked up a recipe I found in Mary's recipe box for  Butterscotch Brownies:

Butterscotch Brownies
(written on large recipe card adorned with an ornamental slice of canteloupe)
1 cup margarine melted
2 cups packed brown sugar
3 eggs
2 tsp vanilla
2 cups sifted flour
1/2 tsp salt
1 1/2 tsp baking powder
1 c chopped walnuts

Grease 11x7 baking pan
Pour melted margarine in a large bowl. Add sugar and beat well. Beat in eggs and vanilla
Stir in sifted flour, baking powder, and slat
Stir in nuts.
Spread mixture in pan
Bake @ 350 for 30-35 minutes. Cool pan for 10 minutes. Gently remove on waxed paper, cool, and cut into squares.

A time to give thanks and debate....ridged vs. real

The great debate...how do you prefer your cranberry sauce? I have always been partial to a sauce with some whole berries in it, however many of my family members disagree and prefer the canned. Apparently it isn't Thanksgiving unless you have ridges on your cranberry sauce and it makes the suction sound as it comes out of the can:

However, the one jelly sauce mold that I did enjoy was Mary's Cranberry Jelly (recipe to follow the obvious Thanksgiving explanation). Every Thanksgiving eve, I would stay at Mary's house and help her get ready for our dinner the next day. Preparations included:

• setting the table
• making place cards
• placing doilies (which later went on our heads) on the plates
• dishing out the fruit cocktail (which came in a huge jar and contained grapefruit ...nasty)!
• and helping Mary make her Cranberry Jelly. 

On the day, everyone would amass at Mary's in the early afternoon with dinner served around 1pm. When all of the grandchildren were small, we could sit around a table (with the addition of a "kids table" which consisted of 4 adult family members at a card table on the porch). After consuming mounds of food everyone would retreat to their designated napping spots until evening when the hors devours and leftovers came out...yes, we ate twice!
Now, we all assemble at my Aunt Kathy's house where she puts out a lovely spread at 3pm, we eat via buffet because there are too many of us, and we only have a few hors devours in the evening (much more reasonable).

 (notice the two different cranberry sauces)

Upon arrival, we are each given a leaf to write what we are thankful for. This has been a banner year for me with my wedding, graduate degree, great news from a best friend about a little one on the way, and finding Mary's recipes! There is a lot to give thanks for. However, my family is not the sappy type and we usually end of thanking Kappy's Liquor Store, The Anchor Restaurant for serving cheap food and cocktails, and having a plentiful stock in the bar.

This year for Thanksgiving, I have been assigned dessert (trifle) and appetizers so I won't be making any  Mary recipes. My cousin Jack will make sure that she is well represented as he is making her molasses crinkles. For our annual Friends' Thanksgiving tonight, I have been asked to make my cranberry sauce...THE REAL KIND (see...there are lovers of whole berry sauce out there). Even though I won't be making Mary's recipes for Thanksgiving, I did want to post them in case anyone wanted to test her Cranberry Jelly and Stuffing!

Cranberry Jelly (Thanksgiving Kind)
(written on plain recipe card)
4 cups cranberries (1 lb)
2 cups sugar
1 cup water.
Wash the berries, add sugar and water. Boil for 12 minutes. Strain, (you have to force the berries through the strainer until all you have left is the pulp). Place in a mold and refrigerate. Makes very firm mold.
Mary used a variety of molds: Turkeys, Pineapples, Circles, etc. 


Moist Bread Stuffing (Makes 10 cups)
(written on a personalized recipe card From the kitchen of Mary Wilson with a cake and cupcake embellishment)
1 cup butter or margarine
2 cups diced celery
1 1/2 cups chopped onion
1/4 cup parsley
2 1/4 tsp salt
2 tsp poultry seasoning
1/2 tsp pepper
18 cups bread crumbs
3 eggs slightly beaten

1. Melt butter over medium heat and add in celery and onions. Cook until tender @ 10 minutes
2. Add parsley, salt, seasoning and pepper. Stir until thoroughly mixed
3. Stir in bread crumbs and egg. Mix together well .
Now, from this point on, there are no additional instructions so I am guessing you either stuff it in the bird or you bake it in the oven (probably 350 for about 30-40 minutes?...you would have to google that one)


If you prefer chunky cranberry sauce, here is my recipe:
(from  Lori Lange "recipegirl")

12 ounce bag of fresh cranberries
1 cup granulated sugar
1 cup water
2¼ tsp finely grated orange peel
½ tsp coarse kosher salt
dash of allspice

1. Bring all ingredients to boil in a medium saucepan. Stir every couple of minutes. Reduce heat to medium low and simmer until most of the cranberries burst, stirring occasionally, about 10 minutes. Remove from heat and let cool completely.
2. Transfer sauce to medium container. Cover and refrigerate until ready to serve.
Yield: 2 1/4 cups

 (picture courtesy of Lori Lange)

"I know what boys like, I know what guys want, I know what boys like...

boys like, boys like...baked goods"

This weekend Matt and my cousin Mark are venturing up to the lovely state of Maine for my cousin Nicholas' bachelor party...a weekend full of video games, beer, and burping aka Dork Fest. I will be spending the weekend babysitting Henry and Gus..a weekend full of coloring, milk, and burping. Huh, come to think of it there isn't much of a difference between a bunch of 20 and 30 somethings from a 1 and 5 year old!

 

 (Rachel & Nick aka Cheech & Diddy 1983)

For Dork Fest, I decided to bake up a batch of Mary's Molasses Crinkles. This is one of those recipes that I remember making with Mary MANY times. Around this time of the year, she frequently baked these for the family and holidays. My 12 year old cousin Jack will actually be baking these up for Thanksgiving this year. The tradition continues and that would make Mary very happy! If you only make one recipe from this entire blog, make these...

Molasses Crinkles:

(written on index card/recipes card)

3/4 cup soft shortening (I use margarine)

1 cup packed brown sugar

1 egg

1/4 cup molasses

2 1/2 cups flour

2 tsp soda

1/4 tsp salt

1/2 tsp clove

1 tsp cinnamon

1 tsp ginger

granulated ginger

Mix shortening, brown sugar, eggs, and molasses. Sift dry ingredients and blend into wet mixture. Chill for about 1 hour or more. 

Heat oven to 375 degrees. Roll dough into 1 1/4" (it really says the exact measurement! You can change it up a little). Dip top of ball into sugar. Place balls sugar side up 2" apart on greased baking sheet. Sprinkle each with 2 drops of water. Bake 11-12 minutes or just until set.

Makes 4 dozen (probably really 2 dozen...remember that these are Mary measurements).   

Now, the first batch came out crinkly, but very round. I remember the cookie being flatter:

The second batch I smooshed down, but they didn't crinkle:

The last batch I smooshed down just a little and they came out perfect:

The infamous mint pie

Tonight we celebrated my mom's birthday (Happy belated birthday mom)

  (My dad, mom, and I circa @ 1984)

 (My mom is a certified ski instructor for Maine Handicapped Skiing)

(my mom and her "irish twin" brother, Rick)

We had a lovely evening with drinks, dinner, and Mary's Chocolate Mint Pie. Now this isn't just any ordinary pie! This is a pie that comes with quite a history.

On Sunday nights Mary used to have family dinners at her house. My grandparents, aunts, and uncles would gather for drinks, dinner, and dessert before making the long 1 minute trek back to their house. On one occasion, my aunt made her chocolate mint pie and dished a piece out to everyone. My mother, being the acclaimed "wild child" was unhappy with the size that she received. Rather than asking for more, she threw the pie across the table and "ran away" to Salem Willows Park (a 3 minute walk from their house) where she bought a thing of fries and ate them on the pier.

I found it only fitting that I make this pie to celebrate my mother's birthday!

Chocolate Mint Pie
 (written on an recipe card adorned with an italian motif)

Baked 9" pie shell
2 cups milk
1 envelope unflavored gelatine
1/4 cup cold water
1/3 cup sugar
4 egg yolks slightly beaten
3/4 cup chocolate bits
1/2 tsp vanilla
1/2 tsp peppermint
1/3 cup sugar
1/4 cup chocolate bits
1 tsp cornstarch
4 egg whites

1. Scald the milk (I had to google how to do this...basically you want to cook it until it is almost boiling)
2. sprinkle gelatin on water to soften
3. Combine 1/3 cup sugar and cornstarch. Stir into egg wolk then slowly stir in some of the scalded milk. Return to the stove, cook stirring 8-10 minutes or until mixture coats a metal spoon and is slighltly thickened.
4. Into 1 cup of this custard mixture, stir in 3/4 cup chocolate bits until melted and set aside.
5. With remaining custard blend softened gelatin with vanilla and peppermint extract. Refrigerate until it mounds slightly.
6. Beat egg whites and salt until soft peaks are formed. Gradually add 1/3 cups sugar beating constantly. Fold into gelatin mixture.
7. Pour chocolate mixture into the pie shell. Pour gelatin mixture on top of chocolate mixture. Arrange 1/4 cup chocolate bits to resemble polka dots.
8. Refrigerate until firm.
 

 I have heard many stories about this pie, but I had never eaten it! It was very good! Choice beverages tonight were Bordeaux, Sauvignon Blanc, Oktoberfest, and Firefly Sweet Tea Vodka on Ice!

Oh, Wilgo

Tonight, I made one of Mary's recipes for coffee cake to bring to my cousin's 15th birthday party on Sunday. HAPPY BIRTHDAY WILLIAM (aka Will, aka Wilgo)

 

 William and Mary (1996)

By no means do I feel old, but I remember when William was born! Now he is 15 years old, in high school, and talking about girls!

The recipe that I found for his brunch birthday came out great. I can't quite make out who's coffee cake recipe it is...I think it says Blanch. Whoever it belongs to, it is apparently "Very Good" according to Mary's note on the recipe card.

B (can't read name) Coffee Cake

(written on plain recipe card in green ink)

Ingredients:

1/2 cup walnuts (broken)

1/2 cup sugar

1 tsp cinnamon

2 cups flour

2 eggs

1 cup sour cream

1tsp baking powder

1 tsp baking soda

1 tsp vanilla

Preheat the oven to 350

1/2 cup shortening

1 cup sugar

Combine in a small bowl 1/2 cup walnuts (broken), 1/2 cup sugar,

1 tsp cinnamon

In a large bowl, beat together 1/2 cup shortening and 1 cup sugar until light and fluffy. Add

2 cups flour

2 eggs

1 cup sour cream

1tsp baking powder

1 tsp baking soda

1 tsp vanilla

and beat until well blended. Beat 3 minutest longer.

Spread 1/2 batter into greased 9inch tube pan. Sprinkle with 1/2 nut mixture. Spread on remaining batter and top with rest of mixture. Bake @ 55 minutes, until cake tester comes out clean. Remover from pan. Makes about 10 servings. 

Now of course I wrapped it up before taking a picture, so I will have to add it later. Drink choice of the night is some delicious $3 wine from Trader Joe's...you can't go wrong with good $3 wine! :)

"Cousin to Cousin...

we'll always be special friends from the same family tree"

That lame-o saying was on a pillow that my cousins gave me (as a joke) for Christmas when I was in college. I have this extremely extra-ordinary relationship with my cousins, especially my cousin Alison and Nicholas. Growing up as an only child, my cousins were the closest things to a brother/sister relationship that I had. Now as adults, we talk on a regular basis, occasionally fight like siblings and I spend probably 2 afternoons/nights a week at Alison's.

Both of them had a very similar relationship with Mary that I had, spending nights over her house and getting special treats that weren't allowed by their mother!  I will always remember the months after Mary's passing that I spent with my cousins reflecting on her life and eating apple pie and Entenmanns pastry on her birthday.

Now, one of the cousins (Nicholas) is getting married!

Lindsay and Nicholas (aka Diddy)

Tomorrow is Linsday's bridal shower, so I am baking up a storm . In order to make sure that Mary is "present" at the shower and well represented, I decided to make her Dubes:


Dubes (aka Peach Blossoms aka Peanut Blossoms)
(written on a fruit adorned recipe card)

1/2 cup shortening, softenened
1/2 cup peanut butter
2 tbsp milk
1 tsp vanilla
1 egg
1/2 cup packed brown sugar
1/2 cup sugar
1/2 tsp salt
1 tsp soda
1 3/4 cup flour
chocolate kisses

Combine all ingredients except kisses in a large bowl. Mix at lowest speed until dough forms. Shape dough into balls using a tsp for each ball. Roll in sugar and place on ungreased cookie sheet. Bake for 10-12 minutes. Top each cookie immediately with a chocolate kiss. Allow to cool completely.

In addition to the Dubes, I made Nutella Cookies....

 (Nutella cookies on left and Dubes on right)

 Whiskey Apple Pie (for Matt's football game tomorrow)...

and Pumpkin Spice Bars (no picture).


all done in very styling baking attire....a beautiful new apron from my mom! 

Hermits baked by a hermit

It is a very windy day here on the North Shore. After doing all of the usual adult morning activities (laundry and grocery shopping), I decided to hunker down in my pajamas and shut out the chaos of Salem for awhile. Today I baked one of my top favorite cookies by Mary: Hermits!

The actual recipe is called the Harwich Hermit. After doing a little investigation, it turns out that this cookie dates back to the 1800s. It is believed that seamen took these cookies with them on trading ships because the dried fruit in the cookie kept them soft and fresh tasting for an extended time. Some say that the name hermit refers to the cookies long-keeping nature--they're best when hidden away like a hermit for several days and Harwich comes from Harwich, MA which is in Cape Cod...one of Mary's favorite places!

Hermits
(recipe cut out of newspaper and glued onto recipe card)
1/2 cup butter, at room temperature
1/2 cup sugar
2 eggs
1/2 cup molasses
2 cups all purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp mace
1/2 tsp ground cloves
1 cup raisins

Heat oven to 350. Butter and flour a 13X9 inch baking pan
Beat the butter with the sugar until creamy
Beat in the eggs and molasses and blend well
Sift the flour with the salt, baking powder, and spices and stir into butter mixture until batter is smooth
Stir in raisins
Pour into prepared pan and bake for 20 minutes
Allow to cool completely before cutting

I made two batches of these cookies. The recipe called for 15 minutes of baking, but the first batch of cookies came out very chewy. The second batch I cooked for about 20 minutes and they came out much better.

The city is alive with the sound of tourists

     It is officially October in Salem. The streets are crammed with tourists, monster mash music radiates throughout the city, and a destination that took 2 minutes to drive to now takes 30 minutes. Halloween has become a buzz kill for most of Salem residents and all of our usual weekend spots are unattainable until November 1st. Rather than fighting off masses wearing witches hats, I stayed in and baked.
     I wanted to try a few recipes that I was not very familiar with, but that many of the family members had been asking about. For my cousin Alison, I made Mary's Filled Cookies..

Filled Cookies
(written on a recipe card with a Dutch Couple holding cooking utensils?)

Filling:
1 cup sugar
1 cup water
1tsp vinegar
1 1/2 cups raisins
2 tbsp flour mixed with a little water

Mix together and boil slowly until mixture thickens. Cool

Cookie
1 cup sugar
 1/2 cup shortening
1 egg beaten
1/2 cup milk
 3 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
dash of salt

Mix ingredients together and roll out dough. Cut 2 inch circles and place on cookie sheet. Fill each cookie with raisin filling and top with another cookie to make a sandwich. Bake for 12 minutes at 375 degrees.

Makes very best cookie (written on bottom of card)

I had never had these cookies before so I don't have anything to compare them to, but they were tasty. My husband said that they taste like pop tart...OK, but no.


I also made Pumpkin Raisin Bread. This was my first attempt at a yeast bread without Mary so I was a little nervous, but it came out great! While making this recipe, I noticed that for the first time since starting this endeavor, the kitchen smelled just like Mary's. For me, her house always smelled like a mixture of yeast, flour and pumpkin.

Raisin Pumpkin Bread
(cut from newspaper and glued onto a recipe card adorned with fruit)

1 cup milk
1/2 cup water
1/4 cup margarine
1 cup pumpkin
2 eggs (at room temperature)
1/4 cup sugar
2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 packages active dry yeast
1 cup raisins
6-7 cups flour

Combine milk, water, and margarine in a saucepan and heat until lukewarm. Pour into mixing bowl, add eggs, pumpkin, sugar, salt, cinnamon, nutmeg, yeast, and 1 cup of flour and beat for 2 minutes with electric beater. Add raisins. Stir. Then, stirring by hand, gradually add the balance of the flour until the dough no longer sticks to the sides of the bowl.
Place dough on lightly floured board and knead for 7 to 8 minutes, adding only enough flour to the board to keep the dough from sticking. Place in greased bowl, turning over to grease top, cover and let rise in a warm place until double in bulk. Punch down, remove from bowl and cut into 2 or 3 pieces, depending upon whether you want to make 2 large or 3 small loaves. Place in greased bread pans, cover, and let rise until double in bulk. Bake in preheated 375 degree oven for 30 to 35 minutes or until done. Remove immediately from pans and cool on a wire rack.

YUM!

A little cocktail note as well. When we were having dinner a few weeks ago at the home of my bestest and her hubby, they whipped us up a wonderful autumnal treat:

1/2 bottle of Sam Adams October fest

 mixed with 1/2 bottle of Woodchuck Hard Cider

It was delicious! Not light on the thighs by any means, but it was worth the splurge!

Baking and wine are like Yoga for the mind

Today was the first really cold and rainy day this fall. After work, I skipped the gym and came home to turn on the heat, poor a glass of wine, and bake some cookies. As I was baking, I was thinking about how this project goes against the grain of what  America is trying to do...eat healthier! Baking all of these delicious treats (and drinking the liquor) goes against my own ongoing attempt at a healthy life style. But you know? Today was Monday, the kids couldn't have recess to get out all of their energy and wine was necessary...as were the baked goods! Baking and wine are like Yoga for the mind. Mary would have done the same!

I wanted to whip up a quick cookie recipe that I could make before Matt jetted off to the football game and that I could finish before having to do more school work. I found Mary's recipe for Oatmeal Cookies...another round of Guess how we make that recipe!

As you can see from the recipe there is no explanation on what to mix what what first. That's fine, I can deal with that. But hey...What temperature? How long should they be baked for? Do you want them on a greased or ungreased cookie sheet? 

I played around with a few trays I think I got it:

Oatmeal Cookies

(written on recipe card with an Italian motif)

1 cup sugar

1 cup shortening, softened

2 eggs beaten

4 tbsp milk

1tsp salt

1/4 tsp baking powder

1tsp cinnamon

1/2 tsp salt

2 cups flour

2 cups oats

1 cup raisins

combine sugar, butter, eggs, and milk. Add dry ingredients. Drop cookies by teaspoonful on GREASED cookie sheet. Dip knife in cold water and spread each cookie out (I didn't do this...I just stuck with the "Drop" explanation in the title). Bake for 10-12 minutes at 350 degrees

And the ingredients are???

Despite the 80 degree weather yesterday, fall is in the air. The start of fall marks the start of some of Mary's best bread and cookie recipes! Since beginning this endeavor, I have been waiting to make her Pumpkin Bread!
I was faced with a bit of a challenge when trying to bake this recipe. Mary had nice handwriting, but many of her abbreviated words are difficult to read. Nothing, however, compared to this recipe which had originally been written by Mary and then re-written by my mother....with the ingredients either missing or repeated.

exhibit A:

 

As you can see, baking soda is written 3 times and apparently you are supposed to add 2 cups of ????

After some research, I think I came up with the correct proportions:

1 cup pumpkin

4 eggs, beaten

1 1/4 cups oil

2 cups sugar

3 cups flour

2 tsp baking soda

2 tsp cinnamon

2 tsp vanilla

1 tsp baking powder

Mix eggs, sugar, oil, and pumpkin. Add the vanilla. Add the dry ingredients. Bake for  1 hour at 350 degrees. 

The amount of mixture seemed to be too much for one pan, so I divided it into 2 loaves.

Despite having to guess on this recipe, it ended up being very tasty. I cooked the loaves for @ 40-50 minutes.

Butterscotch Cake

Another weekend of football, so another dessert is needed. I kept passing up this recipe because it seemed somewhat complex for a Mary recipe. Most of her recipes call for the standard ingredients in two bowls. I am wondering if this recipe was actually one of her mothers due to the age of the recipe card and the printing which is similar to Mary's with a little more elegance.

Butterscotch Cake
(written on yellowed-with-age recipe card)

1 cup brown sugar, firmly packed
1/4 cup butter
1/4 cup milk
1 1/4 cup hot milk
1/2 cup shortening
1/2 tsp salt
1 tsp vanilla
3/4 cup brown sugar, firmly packed
3 eggs, well beaten
3 cup sifted cake flour
3 tsp baking powder

Combine 1 cup brown sugar, butter and 1/4 cup milk in a pan and cook, stirring constantly, until a small amount forms a hard ball in cold water (this took about 10 minutes). Remove from heat and stir in 1 1/4 cup hot milk. Cool. Combine shortening, salt, and vanilla.  Add 3/4 cup brown sugar gradually and cream until light and fluffy. Beat eggs until light and beat into caramel mixture, gradually. Sift flour and baking powder 3 times and add gradually to cream mixture, alternating with butterscotch mixture beating until smooth after each addition. Pour batter into 9X13 pan and bake @ 350 for @ 30 minutes.

This cake, despite the 17 pounds of sugar was not overly sweet. I decided to make a quick icing for the top using:

4 tbsp butter
1/2 cup packed brown sugar
1/8 cup milk
1/2 tsp vanilla
1 cup powdered sugar
Melt the butter, brown sugar, and milk in saucepan stirring constantly until it comes to a boil. Remove from heat and add vanilla and powdered sugar. Cool slightly and then drizzle over cake.

Since it is Saturday, I will be partaking in one of the $3 bottles of wine from Trader Joe's...not only is that store amazing, but they also sell pretty decent $3 wines. Life doesn't get much better! My words of advice, do not drink until after baking this recipe! If you decide to do both simultaneously, you will end up with a burnt clump of caramel. This is one of those recipes that requires concentration and attention! :)  

Happy Birthday Mary!

     Today marks what would have been Mary's 98th birthday! I have been thinking for awhile of a way to celebrate this day that would be fitting for her.
     What I remember most about Mary was not just her love for her family and baking, but the act of combining those two by teaching the younger generations how to bake and spending time with them in the kitchen. I did just that to commemorate her special day.
     My cousin Alison and I baked Mary's Sugar Cookie Recipe with her son's Henry and Gus. Mary passed away shortly after Henry was born. He often watches "The Mary movie" that my cousins and I made using all of her slides after her passing, but he never had the privilege of really knowing her. However, I feel by baking her recipe and using her cookie cutters, a bit of Mary was celebrated today.

(Sorry for the poor quality images, I had to use my cell phone to capture the moment)

     Out of all her recipes, the sugar cookie recipe is the one that she made with us the most. Every school holiday party was a chance to bake cookie cutter shaped treats in her kitchen. I whipped up her recipe last night, but between the car ride to the house today and being mushed between the hands of a 5 year old, they weren't quite roll-able. We still managed to eek out a cow shaped cookie and some circles and they were delicious!


Sugar Cookies
(written in green ink on plain recipe card)

3/4 cup shortening
1 cup sugar
2 eggs (room temperature)
1/2 tsp lemon
1/2 tsp vanilla
2 1/2 cups sifted flour
1 tsp baking powder
1 tsp salt

     Preheat oven to 400. Cream shortening, sugar, egg, lemon, and vanilla. Stir in flour, baking powder and salt. Chill for 1 hour. Roll dough 1/8inch thick. Cut on floured board. Cook on ungreased baking sheet for 6-8 minutes. Makes 4 dozen Mary sized cookies so approximately 2-3 dozen in reality!

Happy Birthday Mary!