An Online Cookie Swap

On Dec. 5 my fans from my soap page helped come up with this great list of baking ideas for the holidays. I announced the week before that we'd do this on this day so they had time to prepare some ideas.

Nancy was the first to submit a recipe. This sugar cookie looks great. She said, "I made this one for my kids. We didn't roll them, but made a tube, sliced the tube, then used press cookie cutters to emboss them with animal shapes. Easy, clean, with a playdoh like consistency. Irresistable, both raw and cooked."

Judy commented that this recipe for Pumpkin Pie Cake has become a family favorite. After looking at the recipe I think my aunt has made something similar to this.

Tiffany then stepped up to the plate (sorry for the pun) and suggested this recipe for making home made caramels. Funny thing is, my daughter Jacque and I were just talking about making caramels. Her and a friend made some this past weekend. :)

I've actually met the next participant, Patti owner of Grammas Gifts on Etsy and her blog. Chocolate peppermint pin wheel cookies....another thing I want to try.  They look so yummy!!!

I also met the next person, Peggy with a fun personality it didn't surprise me one bit that this recipe is one of her favorites...Pillsbury Refrigerator Cookies.  Don't believe be about her fun personality just take a look at her shop on Etsy.  

I've known Kelly online for many years, enough to know she's in love with Pink sugar and her family.  She blogged about her favorite recipes hot chocolate cookies and cherry white chocolate shortbread.

Seven Savvy Sisters from Etsy submitted this recipe they like to call Reindeer cookies...they omit the peanuts. We've made them too and used a mixture of chocolate chips and peanut butter chips.  Gotta love the drop and leave types of goodies...so simple.

The Pampered Tush submitted the recipe Cranberry White Chocolate Chip Cookies ...I love anything white chocolate.  Thanks Wendy for making me drool.

Julie from Doodle Bea Greeting Cards on Etsy submitted this chocolate no bake cookie recipe. Julie makes my reindeer poo cards and other occasional cards for me to send with packages.

Rebekah of Hoover Farms made these just today and said they are yummy. Cookie dough bites ....almost sounds like something we've make called cookie dough truffles. If they are anything like them you can't go wrong.

 Old Fashioned Sugar Cookies

11 1/4 flour

5 t. baking powder

2 1/2 t. baking soda

1 1/4 t. salt

1 1/4 t. nutmeg

3 1/8 c. shortening (I use butter)

5 c. sugar

5 eggs

2 1/2 t. vanilla

1 1/4 t. lemon extract

2 1/2 c. buttermilk or sour milk

Stir together flour, baking powder, baking soda, salt and nutmeg.  In a large mixer bowl beat shortening for 30 seconds.  Add sugar and beat till fluffy.  Add eggs, vanilla, and lemon extract and beat well.  Add flour mixture and buttermilk alternately to shortening mixture, beating till well mixed.  Divide in half.  Cover and chill at least 3 hours or till easy to handle.  ( my notes: this is a very soft and sticky dough...don't over do the flour)

For large cookies, roll dough 1/2 inch thick.  Cut into rounds with a 3 inch cookie cutter.  For small cookies, roll dough 3/8 inch thick and cut into rounds with a 2 inch cookie cutter.  Place 2 1/2 inches apart on an ungreased cookie sheet.  Sprinkle with additional sugar.  Bake in a 375 degree oven for 10-12 minutes or till done.  Remove and cool.  (My notes: I've altered this recipe and it does make many cookies but they do freeze well.  This recipe the way it is written fits in a bosch mixer) This recipe has been made every year in this house.  The recipe comes from a 1985 Better Homes and Gardens Cookies for Christmas cookbook.  

The final recipe comes from a cookbook that my sisters in law put together from my late MIL's recipe files.  Every Christmas she'd make these wonderful bars and now have become fond memories for us.  

Butterscotch Bars

2 eggs, beaten

1 c. sugar

1/8 t. salt

3/4 c. butter

1/2 t. vanilla

2 c. miniature marshmallows

2 1/2 c. graham cracker crumbs

1 c. butterscotch chips

3 T. chunk style peanut butter

In a glass bowl, combine eggs, sugar, salt and butter.  Microwave on high for 2 1/2 - 3 1/2 min. until mixture comes to a boil, stirring twice.  Microwave boil for 2 min., stirring once.  Cool.  Stir in marshmallows and cracker crumbs.  Spread into foil lined 9x9x2" pan.  Chill.  In small glass bowl, microwave butterscotch chips and peanut butter on high for 1-1 1/2 min.  or until chips are shiny and soft.  Stir.  Blend in vanilla.  Spread over crumb mixture.  Refrigerate.  Cut into bars.  Makes 3 dozen.  

I hope everyone enjoyed this cookie swap.  

Homemade Ketchup

     I've been making my own ketchup for years and so many have asked for the recipe.  It really isn't that hard and once you do it, your kids won't let you buy store bought again.  Trust me, one year we actually ran out and the kids would rather put nothing on their hot dogs if they didn't have the homemade.  

     This morning while making ketchup I grabbed the camera to take some pictures so you can see how it's done.  I have this unique contraption called the "Sauce Master" which separates the skins and seeds from the pulp.  (The kids "squished" 1 1/2 bushels of roma tomatoes and I got 20 quarts from them.)  I divided up the pulp into 2 stock pots on the stove, one was a 8 quart and the other a 12 quart.  Keep some pulp set aside for use later on in the recipe.  Get your pulp boiling, you want it to boil for about 1 hour.  

A word of caution when cooking tomato pulp:  Before you have a nice rolling boil, ALWAYS have 1-2" of room left in your pan.  DO NOT over fill!!!!  I can't stress this enough!!!  What happens when you cook the pulp is the heat pushes up the pulp while heating and you could end up with a really big mess!!!  Once it gets to a rolling boil, you'll notice a "hole" in the pulp and steam coming out...this is good.  Now the chances of it boiling over has decreased drastically.  If using other tomatoes rather than romas, you'll need to boil a little longer and add some more pulp. 

 You'll notice that you are getting a little room in your stock pot to add some more ingredients...add 1/4 c. pickling spice, 2 T. cinnamon, 1 T. allspice and 1 T. cloves.  I add the spices right to the pot...some recipes tell you to make a spice bag for the  pickling spice.  It's a matter of choice and later on you'll see how I "dissolve" the pickling spice.  :)   You'll also want to take 2 c. vinegar and put into your blender and add 3 large onions.  Blend really well so no chunks are visible.  If you are having some troubles you can add some of your reserved pulp so blending goes easier. 

 Pour this into your cooking pulp. Add 2 c. sugar also to your pulp. About now the kitchen smells really good.  Cook for about another hour.  Take your reserved pulp and put into your blender, add 1 c. clear jel or perma flo.  I personally like clear jel but not the instant.  This is also the thickener that manufacturers use.  Perma flo is used more in pie fillings but it does work in ketchup.  :)  DO NOT use corn starch!!!  Corn starch is for gravy not canning.  If you've ever made gravy using corn starch you'll know what I'm talking about when you get the left overs out of the fridge it just doesn't look right anymore...you don't want that in your canning.  Also, do not use flour!  Same type of situation.  Slowly add the clear jel mixture into the ketchup while stirring.  If you see that you're ending up with "dumplings" grab a stick blender and start blending.  If you don't have a stick blender your counter top blender will work but be careful of adding hot liquid to your blender.  Also, blend if you see some spices or lumps that you aren't happy with. You'll need to boil a little while longer to get the clear jel to work, just remember...it will thicken as it cools.  Now ladle into clean hot canning jars.  Process in a hot water bath for 30 minutes for pints and 40 minutes for quarts. 

 Congratulations!!!!  You just made the best ketchup for your family.  

NOTE:  the measurements used are for the 8 quart stock pot when adding the spices, vinegar and sugar.  You'll need more for a 12 quart stock pot.  I just had a bunch of tomatoes to do this morning so I had both going.  So for the tomatoes you'll need a little more than a 1/2 bushel of romas for the 8 quart pot.  

When reading ketchup recipes they vary a lot.  I've seen some with more sugar and more vinegar, less spices...it really matters as to what your family likes and eats.  

I think we'll eat Reuben sandwiches tonight

As I was thinking about making supper... Reuben sandwiches came to mind.  It feels like forever since we've had them and before the girls head back to college it would be a nice home cooked meal.   A couple of days ago I made bran pumpernickel bread that is wonderful!!! 

 Bran Pumpernickel Bread

3/4 cup milk
1/4 cup butter or margarine
1  tablespoon instant coffee
2 1/2 cups whole bran cereal
1/2 cup molasses
2  teaspoons salt
1 1/2 teaspoons caraway
2  packages yeast active dry
3/4 cup water warm (105° to 115° f)
3 cups flour
1 cup rye flour

In a medium saucepan, heat milk, butter or margarine and coffee powder until melted and dissolved. Add next four ingredients and blend well. Let set 5 minutes. In a large bowl, dissolve yeast in water; let set until foamy, 5 to 10 minutes. Add milk mixture and rye flour; stir in enough all-purpose flour to make a stiff dough. Knead on a floured surface until smooth and elastic, 5 to 7 minutes. Place in a greased bowl; turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, 60 to 75 minutes. Punch down dough and form into two loaves. Slash tops several times. Place on a greased baking sheet, cover and let rise in a warm place, free from drafts, until doubled, 40 to 50 minutes. Brush with cold water; bake in a preheated 350° F oven, for 35 to 40 minutes or until tests done. Remove from baking sheets; cool on wire racks.

Then it dawned on me that we didn't have thousand island salad dressing. Then I wondered if I could make my own.  To the computer I went and this is what I found...

Thousand Island Salad Dressing

Ingredients

• 1 cup mayonnaise
• 1/4 cup chili sauce
• 2 hard-cooked eggs, chopped
• 2 tablespoons chopped green onion
• 2 tablespoons chopped celery
• 4-1/2 teaspoons finely chopped onion
• 1 teaspoon paprika
• 1/2 teaspoon salt
• Salad greens

Directions

• In a small bowl, combine all ingredients. Cover and refrigerate until serving. Serve with salad greens. Yield: 1-1/2 cups.  So it looks like we'll have Reuben sandwiches afterall!

Homemade buns/bread

I'm going to explain how I make buns/bread in very simple terms and I challenge you to give it a try.

Recipe:
This will make 4 loaves of bread or 36 hamburger buns roughly.  I use a bosch mixer.  If you use a kitchen aid please cut this recipe in half.  Don't want to over work the kitchen aid.
Start by putting 4 cups of milk in the microwave and heat for 4 minutes.  Once heated, pour into your mixer bowl.  Add 1 stick of butter.  You can actually use any oil you want just as long as it equals 1/2 cup.  Now put 2-4 cups of flour. If you'd like to put oatmeal in your bread/buns put that in place of the flour.  Add 1/2 c. of sugar, honey, molasses or whatever you like to use.  Now add 4 T. of yeast.  Don't put the yeast right on the hot milk, you'll kill it.  That's why I'll add some flour or oatmeal to help cool the milk down a bit. Mix for just a minute or so and walk away.  Now is the time were you go and chat on facebook, your favorite etsy thread or maybe label some soap as I've been known to do.  Let the yeast come alive for about 30 minutes.
Start the mixer going, add 4 eggs.  Slowly add more flour.  Notice I don't say how much, it really depends on your weather.  You'll go through 12-16 cups for the whole recipe.  But add slowly.  All of a sudden you'll notice the sides of your bowl coming clean...STOP ADDING FLOUR!!!  Let everything rest for a while.  You don't want to add too much flour because you'll end up with bricks...trust me I know.  Walk away again, label more soap or chat some more.  Again, depending on the weather your dough might rise quick or slow.  Depending on how your dough feels and looks after walking away, you might need to add more flour.  Start the mixer back up to punch down.  Now you can shape into 4 loaves or 36 buns.  To make the buns, make sure you really squish the dough down to about 1/2 " when shaping...you don't want buns to look like balls when they come out of the oven.

Please excuse the messy counter top...I've been busy today.  These buns are about 1/2 way through rising.

This is how they look after baking for 23 minutes at 350 degrees.  If you are making bread bake for 30-35 minutes at 350 degrees.
LOL...you can see soap in the background that I was working on labeling while doing these buns.
Stay tuned for a special gut scrubber variation.  My kids call it that because I'll use freshly ground whole grains.  :) 

Chocolate Chip Oatmeal Bars

I have this thing for chocolate and oatmeal.  So when I purchased a new Amish cookbook I looked for their version.  They turned out really good.

Chocolate Chip Oatmeal Bars
1/2 c. butter
1/2 c. brown sugar
1/2 c. white sugar
1 tsp. vanilla
Beat together, then add:
1 egg
1 c. flour
1/2 tsp. cinnamon
1 1/2 c. quick oatmeal
1 tsp. baking soda
3/4 c. nuts chopped
Mix well.  Spread into a 9x13 pan.  Bake at 350 for 25 minutes just until the center is set.  Sprinkle on top:
1 c. chocolate chips
Leave in oven 5 min. until chips are shiny.  Take out and spread smoothly over the top.  Yield: 9x13 pan

Notes: I doubled this and used a jelly roll pan.   I used pecan meal for the nuts.  If you follow this recipe, the bottom picture is what you end up with....