Food Updates

Wednesday, December 13, 2006

Cookie Dough and Potatoes

Today the most delightful things happened! About three weeks ago, I made chocolate chip cookies. My mom told me that you could freeze some of the dough already in balls and then cook it immediately from the oven--so if you just want one or two cookies, you can do that. I thought I had eaten all of the cookies already, but I opened my freezer and was amazed to find two balls of dough still there! I then ate them raw. I thought about making more cookies, but as usual, I had no chocolate chips. It is hard to keep chocolate chips around ...

I feel like I should share a recipe, since that's what Sarah wants. Ooh, I have a good potato recipe I just got from my mom. It is quite tasty, much better than regular baked potatoes.

Crispy Baked Potatoes
Start to finish - 35 minutes

2 medium baking potatoes.
2 tablespoons margarine or butter, melted
1/4 teaspoon seasoned salt or garlic salt
1/8 teaspoon pepper
Optional: Dairy sour cream, sour cream dip with chives, or plain yogurt

Scrub potatoes thoroughly with a vegetable brush. Cut potatoes in half lengthwise.

In an 11x7 or 9x9 inch baking pan, combine melted margarine or butter, seasoned salt or garlic salt, and pepper.

Place potatoes, cut side down, in margarine or butter mixture. Bake in a 450 degree oven for 25 to 30 minutes or till tender and cut sides of potatoes are browned and crispy. Lift out with a spatula. If desired, serve with sour cream, sour cream dip, or yogurt. Serves 2.

Thursday, December 07, 2006

Lepkuchen Cookies

This recipe has been in my family for generations. I don't think I've ever gone a Christmas without consuming at least on Lepkuchen Cookie. Here's the recipe for a half batch (which makes about 100 cookies):

HALF BATCH

3/4 cup gran. Sugar
5 cups (that’s right-5) flour
1/2 teas. Salt
1 teas. Baking Soda
1/2 Tbs. Cinnamon
1/2 teas. Cloves
1/2 teas. Cardomen (kind of hard to find)

Mix the above together and make a hole in the center to which add the following:

Grated rind and juice of 1/2 lemon, 1/4 cup warm water, 1 egg, 1/2 pt. (1 cup) molasses heated with 1/2 cup shortening until dissolved.

Mix all together until you have a very firm dough (at some point stop mixing with a spoon and use your hands. I broke a spoon last year because I didn't know this and just kept stirring.). More flour may be added. Let stand overnight (I put it in the refrigerator because it has eggs in it, but you’ll have to let it warm up for a while when you take it out of the fridge the next day).

Roll out thin (between ¼ and ⅛ inch, use LOTS of flour so that it doesn’t stick), cut out cookie shapes, bake until lightly brown (somewhere between 5 and 10 minutes, depending on how crispy you like them and how thinly you rolled them out). Bake at 350°.

Decorate with frosting if desired. In my family we use cake decorating bags and a round tip... but don't use Pillsbury frosting (or whipped with any brand), because it won't solidify.