Coffee Time: Let's Talk Foods

Finished all my holiday cooking, hope you all got to try some of the recipes.
I'm at my dads now,will be cooking for him the next few days. He called asking me to bring my fruitcake from "It's not your Daddy Fruitcake" post, he loves fruitcake. It was in it's prime, having sat for weeks. It got his approval that is a great endorsement for me.
I didn't get to the Weekend gadget this past weekend but will resume it next weekend. Now while I pour some coffee,tell me about your Holiday. What Special thing did you eat this year? I'm listening and will respond, I promise. Oh if you have that recipe lead me to it. I love trying new things.

Merry Christmas From My Kitchen.

Have a Merry Christmas.

A Swedish delight

Hubby's Mom, Dee, use to make this for the holidays. I started making it for Christmas morning.
It is a type of puff danish. Very easy to make.



Dee's Danish Puff

1 cup boiling Water
1/2 cup butter
1 Cup flour
4 eggs.

glaze:
Confectionery sugar and water.
Maraschino cherries
Slivered Almonds.

Preheat oven to 400 degree Fahrenheit.
Lightly grease a cookie sheet.

1. melt butter in Boiling water, return to a boil.
2. turn heat down and add flour all at once. With a wooden spoon stir vigorously till a ball forms.
3. remove from heat. Add eggs one at a time, beating til smooth each time.
4. on prepared cookie sheet, using the wooden spoon drop about three spoon fulls to form one row, make sure each drop touches the other (this will form your strip). Then make another strip and same way.
5. bake in the oven for 35 minutes, remove for oven Prick with a fork. and return to oven - turn off oven, leave in for 5-10minutes. Remove from oven.
6. make glaze and drizzle over the puffs add cherries and sprinkle with almond.

Peanut Butter Snowflake Cookies

Now this next one is a cracker/cookie my Mom used to make. We all just loved it. This is a very easy one, and will be fun for the whole family.

Peanut Butter Snowflake Sandwiches

You will need:
1 box of Snowflake shape Ritz Crackers
Some melting chocolate, White and Regular.
A Double boiler.

For the filling:
3/4 cup peanut butter
1 cup powder sugar
Cream together til smooth.

Melt the chocolate in a double boiler pan (Yes I have a gadget for this process, I will feature it on this weekend kitchen gadget) but for now a double boiler will do fine. If you don't have one..You can use a quart saucepan filled with about 2 cups of water, bring water to a boil, then put a heat resistance glass bowl on top of the saucepan . Turn heat down to simmer. Put chocolate in and Stir until melted.

Put a small amount of filling on a flat side of one cracker. Top with a second cracker.
Dip in the melted chocolate using a fork and set on a waxed papered lined cooling rack.
Cool completely. You can put them in a refrigerator just to set the chocolate. Place in air tight container. No refrigeration required. However my Mom did refrigerate them in a tin. My family prefer the Milk chocolate coated ones. I pictured the White Chocolate ones here.
But do not worried, they'll be gone before you know it.

Best -Ever Holiday Cookies

My daughter made these. I think these are her favorites. It is a basic Chocolate chip recipe but for the holiday we tweaked it a little.

Best-Ever Holiday Chip Cookies

1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon Vanilla extract
1 teaspoon water
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
6 oz of chocolate chucks
6oz of Nestle Swirled Holiday chips.

Cream shortening in large mixing bowl. Gradually add Sugars beating well.
Add eggs , vanilla and water; beat well
Combine flour , soda and salt, sift together. Add to Creamed mixture, mix well.
Fold in chocolate and chips.

Drop by tablespoon onto lightly greased cookie sheets. about 2 inches apart.
bake at 350 degrease Fahrenheit oven for 12 minutes. remove for over let cool on sheet for about 1 minute. Remove and continue to cool on wire rack.

It's hard to not eat them warm. but they are really good when completely cooled.

Disclaimer; I have not received any compensation from Nestle's for this post.'

Ribbon cookies

These were from my 1991 Christmas with Southern Living Book. I cooked from this series of books a lot for the holiday. I modified the recipe so that the saturated fat and cholesterol would be lower. In the Ribbon Cookie recipe they call for Butter, you can use it if you wish. My recipe uses Crisco buttered flavored shortening*.

Ribbon Cookies

1 cup Crisco Buttered flavored shortening
1 1/2 cups Sugar
1 egg
1 teaspoon Vanilla extract
1/4 teaspoon Almond Extract
2 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped candied Cherries, divided
1 (1oz) square unsweetened chocolate, Melted
1/2 cup chopped Almonds

Line bottom and sides of a 9x5x3" loaf pan with aluminum foil. set aside
Beat shortening in a large mixing bowl at medium speed , gradually add sugar and beat well.
Add egg and flavorings, beat well.

Combine flour and baking powder and salt. Add to above mixture. Note the dough will be stiff.

Now turn out onto a board and divide into three(3) equal parts.
1. To the first part add 1/2 iof the chopped cherries, mix well. Press into the bottom of the lined pan.
2. To the second part knead the chocolate and almonds. Press over the first part in the lines pan.
3. Now the the third and finally part mix the rest of the cherries into it. Press on top of the chocolate part.

Now cover and refrigerate for 8 hours. Remove from fridge and Invert out onto cutting board, remove foil.
Cut dough lenghwise into thirds (about 1 1/2" strips). Now start cutting each strip into 1/4" slices.
Place on Ungreased cookie sheet about 1" apart. Bake at 350 degree fahrenheit oven for 12-14 minutes. Cool on wire rack. Yield about 7 dozen

* using Crisco buttered flavored shortening will cut the sat fat by half. As to the Cholesterol it has Zero.

disclaimer:I have not received any compensation from The J.M. Smucker Company the makers of Crisco products.

Weekend Kitchen Gadget- The Stamps

Cookie Stamps.

I like these, they are so pretty. The one in the middle is a Goebel from Germany. It is called "Sweet Treats" Its little girl can come off, Leaving the bell to stamp with.
Mr Snowman is of course a favorite and the tree has a lot of character.
Here are the stamp parts. The middle on has the Goebel Bee. All the other one are as you can see the figures images.

So some gadgets are meant to stay out on display. The Shortbread cookies this week were made using these Stamps.

Auntie E's Shortbread Cookies

I love Shortbread cookies. However trying to keep the Saturated fats and Cholesterol down can be hard with them. Even though Butter makes them so good there is 7 grams of Sat fat and 30 mg of cholesterol in 1 Tablespoon of butter. That could add up quickly in the cookies. So what am I to do... Not enjoy shortbread cookies for the holidays. Oh I don't think so!
I created a shortbread cookie with less than half the sat fat and zero cholesterol and it still taste like the real thing. But I still limit myself to them by making large cookies. One satisfies my taste buds.

1 cup of Buttered flavored Crisco shortening
1/2 cup of fine Organic Sugar (I use Wholesome brand)
1 teaspoon Wilton buttered flavoring
2-1/2 cups of Flour

Using a food processor with cutting blade in. Put the Shortening in and process til smooth. open scrape down sides.
Add sugar, continue processing , add the flavoring while processing through the top opening.
Open lid and add all the flour, Put lid back on process with a quick on-off until flour is incorporated, texture will be a little crumbly.

Remove from processor and pat into 2 or 3 1/2 inch balls, place on a lightly grease jellyroll pan and press down. I used some cookie stamps for mine (they will be this weekend gadget). However you can use a bottom of a glass.
Sprinkle cookies with some organic sugar.
Cook on the middle rack of a 300 Degree Fahrenheit oven for 45 min for small 55 minutes for large. remove from oven and cool in jellyroll pan.
Makes about 20 small or 10 large cookies.
No refrigeration needed.

FYI: in Auntie E's Shortbread 3-1/2 inch cookie there is about 4.5 g sat fat and 0 mg cholesterol in it.
If it were made with Butter it would have 11.2 g sat fat and 48 mg cholesterol in each cookie.

Copyright2009"Auntie E's CookBook/M Dubros"

Almond Cream Filled cookies.

The other day I was in the mood for something almond. I created an Almond Cream cookie. Hubby just raved about it . Now what I did was take some short bread cookies I had bought from the store and simply put about 1 tablespoon of filling on the flat side and top it was another cookie. Making a cookie sandwich.
The picture here is made with my Almond Pressed Cookie. because when I went into the fridge to get them for the photo shoot... My husband got there first! I'll have to be quicker on taking those photo shots. Thankfully I had some filling left, he didn't get to that!
Almond Cream Filling
1(8oz) package Cream cheese (not not use the low fat,it will not come out right)
1(12.5oz) can Almond Cake & Pastry Filling- I use Solo Brand.
4 cups of Powder sugar.

cream cheese, Add Almond filling, mix well.
Gradually add Powder sugar. mixing well after each addition.

Place in a airtight seal container and Refrigerate. Will keep for two weeks.
Take out and put 1 tablespoon on the flat side of a cookie,of your choice, top with second cookie.
Serve and Refrigerate any left over cookies.

If you like to make the Almond Pressed cookies seen in the photo, Here is that recipe:

Almond Pressed Cookie.
1 cup Crisco butter flavored shortening
1/2 cup sugar
1/2 cup package light brown sugar
1 egg
3 tablespoon skim milk
1 teaspoon almond extract
1/2 teaspoon Wilton butter flavor liquid.
3 cups flour
1/2 teaspoon baking soda.
cookie press gadget.

Cream shortening add sugars and cream well.
Add milk, egg and flavorings. mix well
Gradually add flour, mix well.
Put into cookie press and press onto ungreased cookie sheet. (I found that it was harder to place the press cookie on the silicon baking pads).
Bake at 375 Degree Fahrenheit oven for 8 to 10 minutes. Until light brown.
Let cool 1 minutes and remove to a wired cooling rack.
Copyright 2009"AuntieE'sCookBook/MDubros"

Bubbe's D's Latkes

I took the weekend off..Well kind of Not! Made Latkes. Debated about posting the recipe, family secret and all you know. But then I thought Why not. You all can not come to my home to try them and it is still Chanukah. You need to try them once during the eight days. so Here it is. Join us in the Latkes dance and don't forget to pick up the Applesauce.

You will need:
4 large Russet Potatoes
1/4 cup sweet onion (minced)
1 egg
1/8 teaspoon pepper
1/4 teaspoon Kosher Salt
1/4 teaspoon baking powder
2 tablespoon flour
1/4 freshly grated Nutmeg
Olive oil for frying

1. Grate the potatoes, put in a bowl lined with a kitchen towel.
2. Add the Minced onion, completely wrap in the towel. set aside.

Now, every now and then, go to the towel and give it a squeeze. this will release the water from the potatoes. discard that water. I do this for about 10 minutes, to make sure all the water is out and the mixture is some what dry. (this is the secret to great latkes).

3. unwrap the potatoes mixture add the remaining ingredients and mix well.
4. Coat the bottom of the large skillet with the Olive oil heat on medium high heat.
5. Once oil is heated, add about 2 tablespoon of Latkes mixture to oil, flatten and cook til browned on one side the flip over and continue to cook until browned.
6. place on paper towel to drain some oil.
7. Transfer to large platter
and finally the last step
8. serve with Applesauce.

copyright 2009"AuntieE'sCookbook/M Dubros"

Weekend Kitchen Gadget- Making Fudge

These are my best mixing bowls. I have two sizes and I use both.
I love the lids for storage and they are great in the Microwave.
I used it to make the following fudge.



This is the most easiest Fudge. It takes less than 5 minutes to make. Ready to eat in about 2 hours.

Macadamia Mocha Fudge

12 oz package Semi-Sweet Chocolate Morsels
14 oz can Eagle Brand Sweetened Condensed Milk
1 Tablespoon Strong Brew coffee.
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup Chopped Macadamia nuts
1 teaspoon vanilla extract.

1. Lined a 8x8 " square pan with aluminum foil and butter it. set aside

2. In a microwave prof bowl put in the first five ingredients. Microwave on high for 90 seconds (11/2 minutes) . Remove from Microwave oven and stir until the smooth.
3. Add Nuts and Vanilla stir.
4. Pour into prepared Square pan.
5. Cover and refrigerate for a least 2 hours
6. Remove from pan and cut into desired Squares.

Copyright 2009 "Auntie E CookBook/MDubros"

Not your Daddy's FruitCake.

When I was little my dad love fruitcake. I really like it also.
I feel it has gotten a bad rap.
So I created one that I think will bring the fruit cake skeptics back.

Santa's Holiday Fruitcake

This is a starter recipe, however you can use Buttermilk instead.

Mix together(wet ingredients)
2 cups Amish Starter
2 eggs
1/2 cup Honey
1 teaspoon Rum flavoring
1/3 cup canola oil.
1/2 molasses

Mix ingredients together, well.

Sift together
2 cups Flour
1/8 teaspoon ground Mace
1/4 teaspoon ground ginger
1/8 teaspoon ground Nutmeg
1 teaspoon ground Cinnamon
1/2 teaspoon baking soda
1-1/2 teaspoon bake powder
1/2 teaspoon salt.

add to Wet ingredients, mix well

Fold in
2 pounds Fruit cake mix
2/3 cups Chopped Black Walnuts

Butter and sugar 3 (4x8 ) loaf pans
Divide batter evenly in pans
Cook at 350 degrees Fahrenheit for 35 to 40 minutes. til toothpick or knife place in center comes out clean.
The Fruit cake is better on next day. You can refrigerate the loaves for about three days (to allow the flavors to come out)and then freeze them for later.

copyright 2009 "Auntie E CookBook/M Dubros"

Holiday Espresso Pecans

My daughter has been bugging me to let her make my Holiday Pecans. so today we will feature them. This is a very easy recipe, it doesn't take that long to make but oh are they good.


Holiday Espresso Pecans.

4 Tablespoon Butter
1/2 cup dark Brown Sugar
1 Tablespoon Instant Espresso Coffee-Powder
1/4 cup Apple Juice
1 teaspoon Cinnamon
1/2 teaspoon instant Mulling spice (I use Tastefully Simple brand)
4 cups Pecan halves

In a skillet melt butter on medium heat
Add next five ingredients and mix well, bring to a boil. cook for 1 minute, stirring constantly.
Remove from heat add pecan halves and stir well.
Pour onto a lightly greased cookies sheet
Place in a 325 degree Fahrenheit oven for 15 minutes, stirring every 5 minutes.
Remove from oven let cool and break apart. store in a air tight container.
Copyright 2009"Auntie E's CookBook/M Dubros

Melt in your Mouth Cookies

Do you love those Pecan Sandies, you know the ones. They are so good it is hard to put them down. These are in the same category. A great Holiday Cookies, small enough to not make you feel like you can't have one. Yet not easy to just have one....





Butter Pecan Fingers.

3/4 cup unsalted butter
1/2 cup of sugar
2/3 cup ground pecans
2 teaspoon cold water
2 teaspoon vanilla Extract
1-3/4 cups flour
dash of salt
Sifted powder sugar.

1.Cream butter in mixer gradually add sugar mix well.
2.Add ground pecans ,water and Vanilla. mix well
3.combine flour and salt
4. add to butter pecan mixture.
Mix well

5.shape 1 tablespoon of dough into a 2 inch finger shape and place 1 inch part on ungreased cooking sheets. ( I use silicone baking pads)
6.bake at 300 degree Fahrenheit oven for 25 minutes.
7. Remove from pan to cooling rack.
8. After cooled roll into powder sugar.
Yields about 4 to 5 dozen.
Copyright 2009"Auntie E,s CookBook/M Dubros"

Chocolate-PeanutButter Lovers

Calling all Chocolate/Peanut butter Lovers. This recipe will satisfy your taste buds for sure. It using a White chocolate Peanut Butter in its' base.



Chocolate Peanut Butter Blossoms

1/2 cup Shortening
1/2 cup White Chocolate peanut butter ( Peanut Butter &Co)*
1/2 cup brown sugar, packed firmly
1/2 cup sugar
1 egg
2 Tablespoons of nonfat Half-n-Half
1 teaspoon of Vanilla extract
1-3/4 cups of flour
1 teaspoon baking soda
1/2 teaspoon salt
Milk chocolate baking kisses
extra sugar for rolling balls in.

Cream shortening and Peanut butter together
Gradually add sugars. beat well after each addition.
Add egg,half-n-half, and vanilla beat well.
Combine flour, soda and salt. Stir into peanut butter mixture, mix well.
shape into 1 inch balls and roll ball into sugar. Place on ungreased ( I use a silicone liner) cookie sheet. place about 2 inch apart.
Bake at 375 degrees Fahrenheit for 10 minutes, Remove from oven and press a Chocolate kiss in the center of cookie.
Cool cookies completely on Wire rack

* you can use any brand there are several out there. Most are found in the Peanut Butter section in the store. I use one made by Peanut Butter &Co I put a link for you to the company here and in the ingredients list.
Copyright 2009-Auntie E Cookbook/M Dubros

Auntie E's Macaroons

I love coconut and the holidays are the perfect time for them.

Auntie E's Macaroons.

7 Large egg whites
1-1/2 cups Powdered sugar
1/2 cup Flour
1/2 tsp baking powder
1/4 tsp salt
2 Teaspoon Almond Extract
14 oz flaked coconut

1.Beat eggs white until frothy add sugar and continue to beat until forms stiff peaks.
2. Fold in the rest ingredients.
3. Drop by Tablespoon on a parchment paper-lined cookie sheet
(I like to use a silicon baking mat instead, they slide right off).
4.Bake in a 350 degrees Fahrenheit oven for 15-18 minutes.
5. cool on a wire rack.

Copyright 2009-AuntieE's cookbook/MDubro

Weekend Kitchen Gadget-Cookie time

My Mom use to make Pressed cookies at Christmas times. It was a very nice time and I looked forward to helping each year . We would put cookies plates together and give them to the neighbors and friends. We never had much money,so I don't remember buying things at the store. It seems like we made things by knitting, sewing and baking. These are the things I am going back too.

This weekends' Gadget is a Cookie Press.

I have had several of Cookie presses . This one is my favorite all the disk and tools store in that clear end. It has a lever making it easier to use. Cookies Presses start at about 10.00.

I found the basic recipe my mother used. Some times we added color to it and oh the sprinkles on top, that brings back good memories. We will be making these press cookies today. Here is the recipe;

Basic Pressed Cookies
1 cup butter
2/3 cup sugar
1 egg
1 teaspoon almond extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt

Cream butter in medium bowl, gradually add sugar beat until light and fluffy.
Add egg and almond extract. Beat well. (at this point add color if desired)
Combine dry ingredients together. Gradually add to creamed mixture. stirring well.

Press dough into cookies press. Press onto a ungreased cookies sheet using desired shape disk.(I used a silicon liner on my cookie sheet). You can add sprinkles at this point.

Bake at 400 degrees Fahrenheit for 6 to 8 minutes, remove and place on cooling rack.
Makes about 4 dozen.