The Diva has suggested I post a few of my baking recipes.
As I've confessed before, I bake for fun. I play around with recipes, try new twists, and generally just enjoy myself while making a mess of the kitchen.
This simple cookie recipe has been passed down for a few generations. Not sure where it came from, but it's a family favorite and a most often 'special request'.
Cinnamon Jumbles
2 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup soft shortening (Can be part butter. I generally use all butter. Baking with margarine is a sin against God,creation,and all things righteous.)
1 cup sugar (try baker's sugar. a finer granule, it blends easier and creams quicker)
1 egg
3/4 cup buttermilk
1 teaspoon vanilla
1/4 cup sugar
1 teaspoon cinnamon
Preheat oven to 400 degrees. Sift together the flour, baking soda and salt and set aside.
In a large bowl, mix together shortening with the 1 cup of sugar and egg. Stir in the buttermilk and vanilla. Stir in the flour mixture. Chill the dough thoroughly.
Drop by rounded teaspoonfuls about 2 inches apart on a lightly greased baking sheet.
Combine the 1/4 cup sugar with the cinnamon. Sprinkle cookies with the cinnamon-sugar mixture.
Bake until set but not brown, about 8-10 minutes.
18 comments:
Do you have a biscotti recipe?
I've made hazelnut biscotti (dipped) and chocolate chip biscotti. Lately I've found biscotti less frustrating than drop cookies, since they never turn gooey or taste like dough.
Using half whole-wheat is a must for all the bakery I've made lately. How do you think it would fly with these cookies?
never made biscotti. i imagine its not too difficult,though.
send a recipe, i'll try it.
whole wheat is a no no for this. it'll ruin the cake-like texture of the cookie.
We'll try it soon. Or rather, Diva will try it and I'll test it. ;)
she might want to make a double batch. these go quickly, especially when still warm.
These look tastey... I'm going to try it with my egg replacer instead of the egg and see how they turn out.
Sounds risky. I take it that the fat in the egg yolk plays a crucial part in the cooking process. Have you used egg-replacers in baking before?
This is from allrecipes.com, with a few modifications by myself. As I suggested earlier, whenever you want something Old-Worldish, using half whole-wheat flour simulates old Italian cooking (I take it that neither of our grandmothers had a mechanized bleaching flour mill in her hometown).
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12 ounces butter
1 3/4 cups white sugar
6 eggs
1 tbs vanilla extract
3 cups flour
3 cups whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
8 ounces chopped hazelnuts
Preheat oven to 350 degrees F ( 165 degrees C ).
In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. SIFT together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.
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After they're cooled, dip the bottoms in melted bittersweet chocolate chips (Ghirardelli is delicious and reasonably priced ).
Ciao!
will almonds suffice?
not a big hazelnut fan.
Funny you should mention that- that was what the original recipe suggested. Almonds are cheaper anyways- I just find them rather brittle and tasteless in comparison with filberts.
Thanks, Gino! Those look really good. I agree with you about using all butter. One of my schoolteachers told me that margarine is what they eat in hell.
P.S.~ Is it posts like this that made you put up the "now with more estrogen" on your header? :)
diva: your teacher was wrong (almost). margarine is what is fed in purgatory.
the people in hell get Shed's Spread.
per your PS: after my sister's death on 5/8, i engaged in a string of emotional postings that were rather out of character for me.
Then Gino and I did each other's nails whilst munching bon-bons, just to sort things out.
Lol!
And Gino, that totally makes sense. I was so sorry to hear about it.
and then there was the 'you shave my back, i'll shave yours' weekend.
good times, right tully?
Tully - the egg replacer I use is not eggbeaters (which is all egg whites) but rather a powder mainly consisting of potato starch and tapioca... etc... called Ener-G Egg Replacer.
I have used it in baking... I mix the powder with warm water and it creates a fluffy sort of substance that works as a binding agent.
(I'm allergic to eggs, that's why I have to substitute, it's not to avoid cholesterol)
Jade: You have my utmost sympathy, although there are worse allergies you could have contracted (e.g. chocolate).
Gino: Ah, yes.
Many a razor perished that night, no league of blades so dauntlessly did fight,
as on the eve two guinea's backs were shaved, whence the late house of Gillette did'st rue the day!
YUM!!! I am going to make that when I get home.
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