Church Lady Orange Cookies

On January 28th, I wanted to make cookies. More than the sweet treat, I wanted to be comforted by baking something delicious and familiar. Standing in my way was one impediment: we had no butter and no plans to replace it until Pantry Month was over.

Because I didn't really want to experiment with the fats I did have on hand, I was left with just two recipes in my stash that required no butter: gingersnaps and orange cookies. Given that I did have an orange and they are currently seasonal (in Florida) I decided to make a batch of orange cookies.

As it turns out, these cookies are perfect for a child's help. First Lillian zested an orange on a microplane. Yes, microplanes can take off a skin layer in an instant. Practice with your child and they too can handle this task by age five. After moving the orange over the rasp, Lil juiced the orange.

Meanwhile, I creamed sugar and shortening in the Kitchenaid. I use non-hydrogenated organic shortening, about the most 'real' manmade fat you can get. I added the egg, juice and rind, and milk. I was also out of vanilla and missed the flavor. Don't omit it unless you have to.

Lil measured and stirred the flour, baking powder, soda, and salt. I added the dry ingredients and poured them into the creamed mixture. After a short stir the dough was ready.

Lil tried her hand at using the ice cream scoop to measure out cookies. She wasn't very successful and gave up. I finished the measuring and put the cookies in the oven.

While they were cooking, I whisked up the icing with the remaining orange juice and zest. The thick icing works best when just thin enough to spread. It melts just slightly over the cookies and then hardens for a slight crunch on top of the cookie.

These cookies are slightly unusual with the orange flavor and they keep very well. Perhaps these reasons are why the recipe came to me: I requested it from an elderly woman at my parents' church who used to bring these to after service social hours.

She made them with pure bleached sugar and white flour which gives an angelic quality to the final cookie. My 'dark side' version with white whole wheat flour and unbleached sugar actually has a taste advantage, I think, with a more wholesome flavor from the whole wheat. Whether you choose the heavenly white or nutritious earthly variety, these cookies are sinfully delicious.

[print_this]Orange Cookies makes approximately two dozen, can be doubled

1 cup sugar 1/2 cup shortening 1 egg 1/2 large orange zest and juice 1/2 teaspoon vanilla extract 1/4 cup milk or buttermilk 3 cups white whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt for the frosting: 3 cups powdered sugar 1/2 large orange zest and juice 1/2 teaspoon vanilla 1-3 teaspoons milk or water as necessary

1. Heat oven to 350 degrees F. 2. Zest and juice orange, divide into two parts. 3. Cream sugar and shortening with kitchenaid or hand mixer. 4. Add egg and vanilla. Mix very well. 5. Pour in half of an orange juice and zest and milk. Mix. 6. In a separate bowl, stir together flour, baking powder, soda, and salt. 7. Gently stir together flour mixture with creamed mixture. Do not over mix. 8. Drop by tablespoonfuls onto a silpat or parchment lined cookie sheet. 9. Bake for 10-12 minutes or until lightly brown. 10. Meanwhile, whisk together powdered sugar, orange juice and rind and vanilla. Add milk or water by half teaspoonfuls until icing is thick but spreadable. 11. Remove cookies from oven and allow to cool. 12. Spread icing over the top half of the cookie. [/print_this]

PS. Lil wants me to introduce you to her blog. She's telling me what to write over there every few days. So far it's mostly about homeschooling activities we're doing together. Check out Lil's Dot Com.

Added to Simple Lives Thursday and It's a Keeper.

Healthy Snack Cake

The other day I noticed a little bit of homemade applesauce and some home-pureed pumpkin leftover in the fridge. I wanted to make something with them before they went bad. Five year old Lil and I had just made muffins for a meal so we wanted something a little different and came up with this cake. The batter is made in a single bowl for easy cleanup. Kids are great helpers for this recipe because there are no special techniques - just measure, dump in the ingredients and mix.

The ingredient list is adaptable to any fruit puree you might have around including pearsauce, applesauce, mashed banana or pumpkin puree. If baking with a child, ask them which spices they would like to match with the fruits used. Take their suggestions and you might both be surprised by how lovely a new combination tastes.

With minimal fat and extra fiber from the whole wheat flour and fruit, this is a cake I don't mind serving as a snack.

[print_this]Snack Cake

10 minutes cooking, 20-25 minutes baking

makes 9 servings

3/4 cup fruit puree (applesauce, mashed banana, pear sauce, pumpkin puree, etc.)

1/2 cup sugar

1 1/4 cup King Arthur white whole wheat flour

1/4 cup water

1/4 cup softened butter

1/2 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon sweet spices such as cinnamon, ginger, cloves, nutmeg or a mixture

1/2 teaspoon salt

1/2 teaspoon baking powder

1 egg

1. Add all ingredients to a stand mixer bowl or large bowl.

2. Mix with a hand mixer or stand mixer on low for 30 seconds.

3. Increase speed to high and mix for three minutes.

4. Pour into buttered and floured 8x8 inch pan.

5. Bake at 350 degrees for 20-25 minutes or until toothpick inserted in center comes out clean.

[/print_this]

Frigidare just launched a family friendly website Make Time for Change. In addition to sharing recipes and tips on cooking with kids, they are donating $1 to Save the Children for all new visits to their site. Frigidare and my ad network, Foodbuzz, are donating an additional $50 for this post. Score for Save the Children!

Added to Hearth and Soul Volume 32.

Best Banana Bread

This is the best banana bread. I know so because it is my mother's recipe, the one I grew up with, and banana bread is nothing if not a recipe that elicits sensory memories.

When I attempt to be unbiased, I still think this is a great quick bread. It is moist, rich with flavor, and keeps well. When made my way with whole grains and lower sugar, it is a fairly healthy low fat treat.

This recipe originated in one of Mom's editions of Betty Crocker's Cookbook, the 1986 version I believe. It is not the same recipe that is in my 1996 edition.

I have adapted this banana bread at different times to include whole grains, no eggs, no butter, and more. I list successful substitutions in the printable recipe.  Enjoy!

[print_this]Best Banana Bread

adapted from Betty Crocker's Cookbook, 1986

1 cup sugar (reduce to 3/4 cup as desired) 1/3 cup butter (substitute coconut oil for a subtle tropical flavor ot lactose free version) 2 eggs (substitute 1/4 cup flaxseed meal plus 1/4 cup water for egg free) 2 to 3 ripe bananas (can substitute some applesauce if you don't have enough bananas or want less banana flavor) water to equal 1 3/4 cup with bananas 1 teaspoon vanilla extract 1 2/3 cup all-purpose flour (I use white whole wheat flour for extra fiber) 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 cup nuts, chocolate chips, or dried fruit (optional)

Preheat oven to 350 degrees F.

1. With a stand or hand mixer, cream butter and sugar. Add vanilla and eggs and mix well.

2. In a separate bowl, stir together flour, baking soda, salt, baking powder and cinnamon.

3. In a liquid measuring cup, mash bananas. Add enough water to equal 1 3/4 cup total volume.

4. Gently stir flour mixture into butter. Before the whole batter has come together, add banana mixture and stir again gently. Add optional nuts, chocolate chips, or dried fruit and stir just until all ingredients are combined and distributed evenly.

5. Pour into one large or two mini loaf pans.

6. Bake for 55-60 minutes (45 for mini loaves).

7. Remove from oven and cool for five minutes in the pan.  Use a knife to cut around the outside and transfer from a pan to a cooling rack.  Allow to cool completely.

8. Store in a bread box.  Can be wrapped in plastic and foil and frozen for later use.

[/print_this]

How do you make banana bread?

Added to Hearth and Soul Blog Hop Volume 31.

Snow Cream

If you are like us and find yourself with an abundance of snow and ennui, try making snow cream. We made it today and here's what Lil has to say:

"Snow cream has two ingredients.  First you have to get really fresh fresh snow and get some maple syrup or milk or chocolate syrup or cider syrup.  And that's how you make snow cream."

"It feels snowy when you eat it.  Maple syrup is the best.  Papa liked the maple syrup and Mama liked everything.  But the best of hers was maple syrup with milk."

Added to Hearth and Soul Volume 30.

Popcorn Cauliflower

I was recently approached to contribute some recipes to an ipad application (details to come). When I started to look through my archives, I realized there were so many simple delicious dishes I make on a regular basis that are not on this blog. I am going to begin to remedy that today, with a recipe for popcorn cauliflower. This is a recipe that will convert crucifer haters like one of my sisters. Not only does she eat cauliflower cooked in this manner, but enjoys it enough to contribute popcorn cauliflower to family dinners!

All you do to make popcorn cauliflower is wash and chop fresh cauliflower into bite sized pieces. Drizzle some olive oil over the top. Tasty olive oil, like the single origin Greek oil I just bought from Columbus importer The Olive Orchard, makes the cauliflower shine. Generously top with salt and pepper.

Roast in a hot oven, stirring occasionally, until the edges are well browned.

The browned bits are my favorite because they really do have a popcorn-like taste. I make this recipe often to give my family the cancer fighting nutritional benefits of cauliflower in a delicious bite.

[print_this]Popcorn Cauliflower

Makes four side dish servings

1/2 head fresh cauliflower

2 teaspoons olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1. Wash and chop fresh cauliflower into bite sized pieces. Place on a cookie sheet.

2. Drizzle olive oil over the top.

3. Sprinkle with salt and pepper.

4. Roast in a 350 degree F oven, stirring occasionally, until the edges are well browned, 15-20 minutes.

5. Serve hot.

[/print_this]

Recipe added to Hearth and Soul bloghop.

Solstice Sun Bread

This fall, Lillian happened upon the book Sun Bread by Elisa Kleven at one of our wonderful library branches.  The story tells of a town of animals depressed by the winter cold.  The baker, a long eared dog, creates a loaf of bright yellow rich and warm sun bread. The animals eat it to brighten their days and invite the Sun to share some too. With no direct mention of Winter Solstice, clearly this story celebrates what our family considers central to the holiday: the return of life-giving sunshine.

On the back of the book is a recipe for sun bread. Lil wanted to make it immediately and so we did. The bread is as luscious and sustaining as the story promised.

click for larger pictures

Lil had the idea to shape sun bread dough in the shape of a turkey for Thanksgiving. We added some lemon rind and made some other slight adjustments for better function and flavor.

This coming Tuesday, the shortest day of the year, we will mix flour, eggs, butter, and more to share sun bread with some of our friends.  It just may become an annual tradition.

[print_this]

Sun Bread adapted from Sun Bread by Elisa Kleven

2 tablespoons active dry yeast 3 tablespoons lukewarm milk 3 eggs, beaten 3 tablespoons sugar 2 - 2 1/2 cups bread flour 1 stick butter, melted 1/2 teaspoon salt zest of one lemon (optional)

1. Mix yeast and milk. Let stand until foamy. 2. Stir in eggs, sugar, 2 cups flour, butter, salt and lemon. Mix well, adding flour as necessary to form a dough. 3. Knead on a floured surface for 8 - 10 minutes or until dough is smooth and elastic. 4. Place dough in greased bowl, cover with a cloth, and let rise in a warm place until doubled in size, 1-2 hours. 5. Punch down dough, knead gently, and divide into two portions. 6. With one portion, form a round flat ball to make the sun's face. Use a knife to carve eyes and a mouth. 7. Use a bit of dough from the second half to form a nose. 8. Divide the rest of the second half into six portions. 7. Shape three pieces into puffy triangles. 8. Roll the other three pieces into foot long lengths. Roll them to form snail shapes. 9. Alternate the puffy triangles and snails around the outside of the sun's face. Attach firmly with a bit of water or gently pressing. 10. Cover the sun and allow to rise again in a warm place for about an hour. 11. Preheat oven to 400 degrees F. Bake the sun bread for about twenty minutes or until lightly brown. 12. Cool slightly before slicing. Enjoy with honey or jam on Solstice!

[/print_this]

Added to Simple Lives Thursday, 22nd edition.

Baked Empanadas

In nearly every culture, there is a recipe for savory filling wrapped in dough.  There's ravioli in Italy, dim sum in Hong Kong, pasties in Great Britain (and Michigan), and empanadas in Spain. Traditionally deep fried, we have experimented with a baked empanada for years.  This is our fine-tuned recipe.  The crust is tender and tasty.  It could be filled with any manner of filling including sausage, spinach, or crab.  The mushroom walnut combination below is particularly tasty.  The process is the same no matter what you choose to encase in an empanada:

Make the yeast dough and set it aside to rise.  Meanwhile, make the filling and allow it to cool.

When dough is double in bulk, punch down and divide into eight parts for lunch-sized empanadas.

Roll the dough into a very thin, about 1/8 inch, circle.

Pile filling and grated cheese on the lower half of the dough.  Pull the dough over top so edges meet.

Pinch and twist the dough all around the edges to seal.

Add an egg wash if desired.  Bake on a cookie sheet until browned on top.  Allow to cool slightly before eating.

[print_this] Baked Empanada Recipe, in Alex's words makes 8 servings 1 hour active cooking time, 2 hours rise.

The dough -

1 cup water

4 TBSP Butter

2 TBSP Olive oil

3 cloves garlic minced and sauteed lightly in olive oil

1/4 cup milk

1 TBSP Yeast

2 TSP Sugar

1.5 TSP Salt

3 - 3.5 cups flour (an equal mix of all purpose, white whole wheat, and bread flours is ideal)

1. Melt butter in water.  Heat the water and butter so that the final liquid mixture is nice and warm, about 110 degrees F.

2. Stir in oil, milk and yeast.  The warmth makes the yeast amorous and puts it in a reproductive mood.  Add sugar.  Stir thoroughly, an let the yeast get its groove on for 5 minutes.

3. Add the sauteed garlic.

4. Next stir in the flour and salt.  Add extra flour if the dough is still sticky.

5. Knead the dough for 10 minutes in a kitchen aid or by hand until smooth, elastic and as stretchy as Liberace's unitard.

6. Allow to rise in a warm place until double in bulk, approximately 1 1/2 hours.

The filling -

1 pound crimini mushrooms - diced small

1/2 large red onion

4 large cloves garlic minced

1/2 cup finely chopped walnuts

2 TSP Paprika

1/4 TSP Cayenne Pepper

1/3 cup red wine, split into two equal portions

salt

pepper

1.Saute the garlic and onions lightly in butter, olive oil or bacon lard.

2. Add the walnuts and then the mushrooms.  Add paprika, cayenne and salt/pepper to taste.

3. When the mushrooms start releasing juices, add half the wine.  Let cook down, stirring occasionally.

4. After 15 minutes, add other half of wine.  Cook for 2 more minutes and then let cool.

The pies -

risen dough

filling

2 cups shredded queso blanco

1. Punch down down and let rest for five minutes.

2. Divide dough into eight pieces, then roll flat and round.

3. Spoon approximately 1/2 cup cooled filling onto bottom half of each dough circle.

4. Sprinkle liberally with the cheese, then fold dough over to make a pocket around the filling.

5. Crimp or fold edges to seal.  Brush with an egg wash if desired.

6. Bake on a cookie sheet for 15 minutes at 350 degrees F, or until the pies are browned and done.  Don't bite right into them unless you want oral third degree burns.

Note: Empanadas can be filled, wrapped, and frozen on a cookie sheet before baking.  When ready to bake, thaw completely and bake as directed.

[/print_this]

Added to Hearth And Soul blog hop Vol. 27

Handmade Holidays: Dad's Spice Rub

Last week I shared how to make hand-rolled beeswax candles. This week I offer recipes for this spice rub and cocoa mix. The series concludes next Monday with ideas for perfectly packaging your handmade gifts.

My parent's kitchen counter always has a crock of this spice rub alongside the baking canisters. Dad uses this rub for large cuts of meat he later smokes and as a topping for grilled salmon. Because of the sugar content, this rub will flame if used over high direct heat.

When mixed up, this spice mix has an auburn color that looks lovely in a jar topped with a coordinating holiday fabric or an old map as pictured here. Tweak the spices a little, add a label with a catchy title, and you have a tasty gift sure to be appreciated by any cooks on your list.

Dad's Spice Rub from Where There's Smoke, There's Flavor by Richard Langer fills one half pint jar

2/3 cup dark brown sugar 1/4 cup paprika 2 tablespoon garlic powder 1 tablespoon ground cayenne (adjust heat here) 1 tablespoon ground black pepper 1 tablespoon ground white pepper 2 teaspoons ground coriander 1 teaspoon salt

1. Mix all ingredients thoroughly. 2. Store in a sealed container at room temperature. 3. Uses: coat meat with a layer of spice mix and grill or use as a dry rub for larger cuts of meat.

Other handmade food gift ideas: Liqueur Fruit Jam (apple, peach, or strawberry) Applesauce a loaf of bread (no-knead or cranberry) Sugared cranberries

Added to Hearth and Soul blog hop.