Anise Cookies

This recipe is from a woman I met this week at work.  It is originally from Germany from Wilhelmina Agnus (Sweeter) Koobs (1860-1936).  It was passed down to her daughter Wilhemina (Koobs) Wolfer, who passed it down to her daughter, Rogene (Wolfer) Calkins.  It is a bit pricey and time consuming, but I hear it is worth it!

1 pound unsalted butter
4 cups powdered sugar
1 cup whole milk
4 teaspoons hartshorn or bakers ammonia
2+ teaspoons anise oil
2 pounds cake flour

Cream butter and sugar then gently add the remaining ingredients.  Handle as little as possible to prevent overworking of gluten.  Let stand overnight in a warm place. Chill dough for about thirty minutes in the refrigerator.  Roll out with powdered sugar on rolling pin.  Cut and place on cookie sheet (recipe doesn't say greased or ungreased) and bake at 350' for 5 - 8 minutes so that cookies are still white on top and bottom.

These cookies are best iced with a buttercream icing, flavored with about four drops of anise oil.

Here are links to two of the harder to find items:
 http://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz?utm_source=Google&utm_medium=CPC&utm_campaign=Shopping&utm_keyword=King+Arthur+Flour+Baker%27s+Ammonia+%28Ammonium+Carbonate%29+-+2.7+oz.&gclid=CI6vyaapsLsCFW5o7AodpV4Aqg

http://www.kingarthurflour.com/shop/items/anise-oil-1-oz

Jam Kolaches

1/2 cup, unsalted butter, softened
1 3oz package of cream cheese (not low fat)
1 1/4 cup all-purpose flour
1/4 cup jam (red is prettiest)
!/4 cup sifted powdered sugar

Preheat oven to 375' and grease cookie sheets.

Cream together butter and cream cheese.  Add flour, mixing well.  Roll out to 1/8" thick and cut into 2" rounds.  Spoon 1/4 teaspoon of jam into center of each round.  Fold & overlap, with two sides joining in the middle.  Bake for 15 minutes and sprinkle with powdered sugar.

Red Velvet Cookies

1/4 cup unsalted butter, softened to room temp.
1 cup sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cup all-purpose flour
1 teaspoon baking powder
2 Tablespoon cocoa
1 Tablespoon buttermilk
2 large egg whites
2/3 cup unsweetened applesauce
2 teaspoon PURE vanilla extract
1/2 teaspoon red food coloring

Preheat oven to 375' and line cookie sheets with parchment paper.

 In a small bowl, whisk together baking soda, salt, flour, baking powder, and cocoa. Set aside.  In a large mixing bowl, cream butter and sugar.  Add beaten egg whites, buttermilk, vanilla, red food coloring and applesauce.  Stir, mixing well.  Add flour mixture and mix well.....Since I've not made this before and not sure what her note means, she says to add the applesauce last.  I'm not sure if she means the last of the liquid or wait until the very end and stir it in.  But since this site is for her benefit...she'll know :)

Bake for 10 minutes

Russian Tea Cakes

1 cup butter, unsalted
1/2 cup powdered sugar
1 teaspoon PURE vanilla extract
2 1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup chopped pecans
more powdered sugar
candied cherries (optional)

Preheat oven to 350'.  Cream butter and sugar.  Stir in remaining, mixing well.  Form into one inch balls. Balls can be formed around candied cherries. Bake on ungreased cookie sheet for 10 - 11 minutes.  Roll in powdered sugar....let cool for a minute and roll in powdered sugar again.

Swedish Spritz

1 1/2 Cup butter, unsalted
1 Cup sugar
1 egg
2 teaspoons PURE vanilla extract or (1 t. vanilla and 1/2 t. almond extract)
4 Cup all-purpose flour
1 teaspoon baking powder

Preheat oven to 400*

Cream butter and sugar.  Add egg, mixing well.  Mix in remaining.
Force through cookie  press and bake for 7 minutes on an ungreased cookie sheet.

Pumpkin Bread

This recipe is originally from Mrs. Robert L. Fryer of Antioch, Tennessee.

3 cups sugar
4 eggs, beaten
1 cup oil (I like safflower or canola)
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup water
2 cups canned pumpkin (Libby's)
3 1/2 cups flour
2 teaspoons baking soda

Mix the sugar, eggs, oil, salt, cinnamon, nutmeg and water in a bowl.  Add the pumpkin and mix well.  Stir in the flour and soda.  Place in 2 well-greased loaf pans and bake at 350' for 1 hour or until toothpick comes out clean.

Chocolate Chip Cookies Never Hurt Anyone ;)

1 cup Crisco
2 teaspoon vanilla extract (REAL)
1 cup sugar
1/2 cup brown sugar, packed
2 eggs, beaten
3 cup flour
1 teaspoon salt
1 teaspoon soda
chocolate chips (usually semisweet, love Ghiradelli)

Cream together Crisco, vanilla, and sugars.  Add eggs and blend.  Mix in dry ingredients.  Do I have to tell you how many chocolate chips?  Half a bag?  It's your call on this one. :)  Using a cookie scoop or spoons (if you use your hands, the cookies will be all brown and uggo) scoop cookies onto greased (Pam) cookie sheet and bake for 12 minutes in a 375' oven.

Mrs. Rodgers' Oatmeal Cookies

This recipe is from one of my mom's childhood friend's mother.

1 cup sugar
1 cup butter & Crisco, mixed
2 eggs, beaten
1 cup raisins
1 cup nuts (I prefer walnuts)
2 cup oats
2 cup flour
1 teaspoon soda
1/2 cup boiling water
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
salt (tiny pinch)

Blend  1/2 c butter and 1/2 cup Crisco.  Add sugar and eggs, beating until creamed.  Stir in raisins, nuts, oats, flour, soda and boiling water.  Stir in spices.  Using a cookie scoop or spoon, scoop cookies onto UNGREASED cookie sheet and bake for 12 minutes in a 350' oven.

My Great Grandmother's Pumpkin Pie

Pumpkin Pie
Georgia Mae Smith
1879-1958

3 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
1 Tablespoon all-purpose flour
1/2 teaspoon of each: salt, nutmeg, allspice
1 1/2 cup pumpkin (one can)
1 1/2 cup whole milk
1 teaspoon cinnamon

Beat eggs & add sugars, flours, spices - beat slowly
Add pumpkin & milk
Pour into 9" unbaked pie crust and bake at 450' for 10 minutes
Reduce heat to 325' and bake for 45 minutes to 1 hour
Knife inserted near center should come out clean

Raspberry Chipolte Chicken

This recipe is from Anna Ginsberg, a stay-at-home mom who won the Pillsbury Bake-Off in 2006.  

1/3  cup pecan pieces
4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness (okay...so we skipped the pounding)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 Tablespoon vegetable oil
1/2  cup diced onion
2/3 cup roasted raspberry chipotle sauce (found with bbq sauces)
1/3  cup white grape juice
1   Tablespoon lemon juice
2    packages whole-grain brown ready rice, cooked according to package directions
1 1/2  Tablespoons coarsely chopped cilantro (we forgot this step)

1.  Place pecans on a paper towel and microwave on High for 1 1/2 to 2 minutes, tossing halfway through cooking; set aside to cool.
2.  Sprinkle chicken evenly with salt and pepper.
3.  In a large skillet, heat oil over medium-high heat.  Add onion, and cook for 3 to 4 minutes, or until onion is tender.  Add chicken to skillet and cook for 3 minutes per side, or until browned.  Add mixed raspberry sauce, grape juice, and lemon juice to coat chicken.  Stir and simmer, uncovered, for 5 minutes or until chicken is cooked through.
4.  Place rice on serving dish and top with prepared pecans.  Top with chicken and sauce and sprinkle with cilantro.

Erin's Biscuits

WARNING! This is my original recipe.  If you copy it or share it, please give credit.

These biscuits are slightly sweet and similar in taste to a scone.

2 cups all purpose flour (I use King Arthur, and yes, it does matter lol)
1 Tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter (the REAL thing)
1 teaspoon vanilla extract (again, the REAL thing only)
1 cup buttermilk

Combine dry ingredients. With a pastry blender, cut in the butter until the mixture resembles coarse cornmeal.  Stir in buttermilk and vanilla.  On a floured board pat flat to about 1/2 inch thickness, and cut out biscuits.  Place on greased cookie sheet (I prefer a baking stone sprayed with Pam) and bake in a 425' oven.  NO....I don't remember how long....lol...until they're done. Be careful; they can burn quickly.

These are great with lemon curd!

Smack Yo' Momma Salsa....So Hot It'll Make You Smack Yo' Momma

This salsa is most similar to Chili's Salsa, but with a little more kick.

1 1/2 cans of Rotel
1 can whole peeled tomatoes
2 T sliced jalapenos (adjust to taste)
1/4 cup yellow onion (you can also substitute dried onions to taste)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar (adjust this amount to taste as well)

Process in food processor to desired texture.  You CAN use a simple blender, but the salsa should be stirred afterwards to eliminate foaminess.

Mac & Cheese

7 oz macaroni, cooked and drained

2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
2 tablespoons butter (real, unsalted)
1/4 teaspoon pepper
1 can (12 oz) evaporated milk (not skim....what, are you trying to kill me?)
1 cup water

2 1/2 cup shredded sharp cheddar cheese

Preheat oven to 375.
Combine in a saucepan: cornstarch, salt, mustard, pepper, milk, water, and butter.  Cook while stirring over medium-high heat.  Boil for one minute.  Remove from heat and stir in 2 cups of cheese and macaroni.  Pour into greased casserole dish and top with remaining cheese.  Bake at 375 degrees for 20 to 25 minutes.


pix to come later

Refrigerator Rolls

1 cup whole milk
1/3 cup shortening (Crisco, yes, it's bad for you)
6 tablespoons sugar

2 packages yeast (regular or rapid rise)
1/2 cup warm water (hot water will kill the yeast; cold water won't let it rise)

1 egg, beaten

2 cup flour
2 1/2 teaspoons salt
2 to 2 1/2 cup flour


In a saucepan over medium-high heat, combine milk, Crisco and sugar.  Heat and stir until Crisco is melted.  Remove from heat and let cool.

In a small bowl, mix yeast and warm water,  Gently stir in a pinch or two of sugar to make the yeast happy.  Wait a few minutes for the yeast to foam and bubble.  Add to cooled milk mixture.  Add egg.

In a large mixing bowl, mix 2 cups of flour and salt.  Add milk mixture and blend well.  Gradually add additional flour until too stiff for mixer.  Change to bread dough hook and continue to slowly add remaining flour until dough is smooth and springy.  If a dough hook is not available, the remaining flour can be kneaded in by hand on a floured bread board.  Please wash your hands first, people! ;)

Place the dough in a large, greased bowl.  Grease (Crisco) the top of the dough as well.  Cover bowl with shrink wrap and refrigerate for 2 or more hours.....can keep for 3 days.

To use dough, punch down and form rolls, placing in greased pan.  Allow to rise for at LEAST one hour in a warm place.  The longer the rising time, the finer the texture.

Brush with melted butter and bake between 350 and 375 degrees, depending upon what else your baking ;)

This dough can also be used for cinnamon rolls etc.

Fehn's Chicken (almost)

This recipe is a copycat version of Fehn's 1891 House chicken.  It's been an extended family favortie for years.

8 small chicken pieces
1/2 cup flour
2  eggs, lightly beaten
1/2 cup buttermilk
1 tablespoon dijon mustard
2  cups cornflakes, crushed
1 1/2 teaspoons paprika
1/4 teaspoon pepper
1  tablespoon butter (real, unsalted)


Preheat oven to 425 degrees.  Place cornflakes in a large ziplock bag and cruch with a rolling pin until the cornflakes are crumbs.  Mix cornflakes with paprika and pepper on a plate.  On another plate, put your flour.  In a bowl, whisk buttermilk, eggs and mustard until smooth.  Wash chicken and dry thoroughly.  Dredge the chicken with the flour.  Shake off excess.  Dip the chicken in the egg mixture and then into the cornflake mix.  Press the crumbs to make sure they stick to the chicken.  Place in 13x9x2 baking dish (sprayed w/Pam first).  Dot with butther and bake for 40 to 50 minutes until crispy. :)