Chocolate-Peanut Butter Blossoms

Everybody has the recipe for these. They are those peanut butter cookies with the chocolate kisses in the middle? Except this recipe is not the one you will find today at the Betty Crocker Recipe Site; this one is a Pillsbury recipe gotten from an olde magazine ad when I was about 10. It has slightly more shortening than the other one, so it makes cookies that don't split as much around the edges. Great cookies, everyone who likes peanut butter and chocolate likes them. So, if you don't have the recipe, here it is!

Ingredients:

1 3/4 C flour
1 t soda
1/2 t salt
1/2 C sugar
1/2 C firmly packed brown sugar
1/2 C shortening
1/2 C peanut butter
1 egg
2 T milk
1 t vanilla extract
48 milk chocolate candy kisses

Directions:

Combine all ingredients except kisses. shape dough into balls--a rounded teaspoonful of each. Roll balls in sugar (I use a paper plate or a piece of wax paper for this). Place on ungreased cookie sheets. Bake at 375 degrees for 10-12 minutes. Top each cookie with a candy kiss immediately. Press down firmly so cookie cracks around the edge.

Ranger Cookies

Ranger Cookies have been around for a very long time. They go back at least to the 1950s, probably further. They used to sell them at the "Pink Pastry" bakery in Menlo Park. As children, my sister Sarah and I used to occasionally go there with Mom. When we first walked in, the frosting-scented air hit us like a sugar-coated brick. We breathed deep and smiled. Then we saw them. Rows and rows of amazing cookies. Because Mom baked, we almost never had bakery goods. So, when we went in, it was like...cookie heaven! You will love Ranger Cookies. I found this recipe in the "Palo Alto Times" in the 1980s. The Rice Krispies make them crunchy, and the oats make them chewy. Fabulous!

Note: Do make these with shortening instead of butter. Sorry, health conservatives! Yield: I have no idea. maybe 3 dozen?

1 C shortening
1 C white sugar
1 C brown sugar
2 eggs
1 t vanilla
2 C flour
1 t baking powder
1 t baking soda
1/2 t salt
2 C quick oatmeal
2 C Rice Krispies
1 C shredded coconut

Cream shortening and sugars. Add eggs and vanilla, mix until smooth. sift flour with baking powder, baking soda and salt. Add and mix thoroughly. Add oatmeal, rice cereal, coconut and mix. The dough will be crumbly. Shape into balls the size of a walnut. Place on ungreased cookie sheet (or parchment) and press slightly. Bake 10-12 minutes in a 350-degree oven.

Butterfudge Fingers

This is one of the most coveted recipes in my collection. It is from my mom, Anne Whitson, who got it from a magazine years ago. Gracing many a Christmas and luncheon cookie plate since, it is to die for. That stripe of butter fudge under the bitter chocolate layer is what makes it. The secret ingredient: browned butter. That's the key. But you will find that out when you bite into one, won't you? Serve for dessert after dinner with vanilla ice cream and coffee!

Note: I always double this recipe and use a 9X13 inch pan. Give some to your neighbors!

2 squares unsweetened chocolate (2 oz.)
1/3 C butter
1 C sugar
2 eggs
3/4 C sifted flour
1/2 t baking powder
1/2 t salt
1/2 C chopped nuts

Heat oven to 350 degrees. Melt chocolate and butter over hot or boiling water in a double boiler. If you don't have a double boiler, simply put suspend a small pot over a large pot of hot/boiling water. Beat in sugar and eggs. Sift dry ingredients together; stir in. Add nuts. Spread in greased, 8-inch square pan. Bake 30-35 minutes; until top has dull crust. Cool slightly. Make topping. spread topping on brownies. Makes 32 fingers (0r bars).

Topping: Brown 1/4 C soft butter over med. heat. Blend with 2 C sifted powdered sugar. Blen in 2 T cream (not milk) and 1 t vanilla. Spread on brownies. If mixture is on the thick side, you can use the palm of your hand to squish it into place. Melt 1 oz. of unsweetened chocolate and 1 T butter together. When cooled, spread a very thin coating over the butterfudge. There will be areas it doesn't cover completely--that's ok--just do your best to spread it evenly. Sprinkle on nuts. Cut into bars OR diamonds. Diamonds are harder to cut, but they look really fancy (and you will have leftover pieces that you and the dog can eat).

Firehouse Snickerdoodles

This wonderful Snickerdoodle recipe came from Katie Knox, who is married to a Scotts Valley Fireman. She used to bake these for all the Scotts Valley Firemen about once every three weeks. The firemen used to know that when the green cookie jar was filled, Katie had been there. Recently, her husband, decided to retire. So, Katie, bless her heart, baked cookies as favors for everyone at his retirement party. My husband gave me his and I immediately asked him to call her for the recipe. I am so glad I did! It is an adaptation of the recipe from Betty Crocker's original cookbook. Perfect for us cinnamon lovers!

Ingredients:

1 1/2 C. sugar
1/2 C butter
1/2 C. shortening
2 eggs
2 3/4 C Gold Medal all-purpose flour
2 t cream of tartar
1 t baking soda
1/4 t salt
1/3-1/2 C sugar
2 t cinnamon

Directions:

Mix first 3 ingredients thoroughly. Blend next 4 ingredients together. Stir together with first mixture. shape dough into 1-inch balls. I use a 1-inch cookie scoop and leave them not quite level. Roll in sugar/cinnamon mixed together ( I use a paper plate to mix and roll). Shape into 1-inch balls (I use a 1-inch cookie scoop and leave them not quite level). If you want a softer cookie (which I like) refrigerate balls for at least one hour. Bake right away for a crisp cookie.

Carol Lawless's Green Been Salad...

Using green beans as a base for a salad is different and wonderful! This recipe is a happy departure from your usual salad fare. And best yet--you can make it ahead. Served with great success by Carol Lawless at her many baby and wedding showers, it would be just as appropriate at a barbecue. Serves at least 8.

Ingredients:

1 1/4 pounds Haricots Verts (thin green beans)
1 medium Carrot cut into fine julienned pieces
1 medium Parsnip cut into fine julienned pieces
1 Red Bell Pepper cut into fine julienned pieces
1/2 small Red Onion, thinly sliced (I omitted this on Saturday)
2 Tablespoons extra virgin Olive Oil
1 Garlic clove, minced
1/4 Cup + 1 Tablespoon Cider Vinegar
2 1/2 Tablespoons Water
1 1/4 teaspoon Dijon Mustard
1 1/2 teaspoon Honey
1/4 teaspoon Celery Seeds
2 hard-boiled eggs
Real Bacon Bits (by Hormel or make your own)

Directions:

Par-boil green beans in salted water until crisp-tender (about 2 minutes); cool in an ice-water bath; pat dry.
In large skillet heat olive oil, add garlic and vegetables; cook until fragrant; stir in vinegar, water, honey, mustard and celery seeds until blended and warmed through. Add the vegetables...  toss until warmed (about 1 minute). Transfer to large bowl; add the beans and cooked vegetables; toss well. Add a few dashes of Worcestershire sauce... Tabasco sauce... season with salt and pepper. Garnish with chopped hard-cooked Egg and crisp diced Bacon. Serve warm or at room temp. To make ahead: cook beans... dressed mixed vegetables can be refrigerated separately overnight. Bring to room temp. - add Worcestershire and Tabasco; season with salt and pepper; garnish with bacon bits.

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Jennifer McPherson's Beautiful Banana Bread

Often, with the wrong recipe, a sludge of banana ends up on the bottom quarter of the bread. Or...it ends up too dry. This recipe yields a moist bread with just the right amount of sweetness. A slice of heaven. And it fills your house with a wonderful homey fragrance. Thanks Jennifer McPherson! Thanks Dawn Sholz! Thanks Facebook! Goodnight Moon! Note: Only moms will understand this last comment--and perhaps their children.

Note: To combat banana bread sludge at the bottom of the loaf, always use 3 small bananas instead of large bananas. Also, do not slice the bread until it has cooled to very lukewarm. Sorry, I know how hard it is to resist. Just lick the batter bowl while you're waiting. That's what I do!

Ingredients:

2 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c butter
1 C sugar
2 eggs (at room temperature--put in a bowl of very warm water for 10 minutes to warm before cracking)
1 t vanilla
3 bananas (very ripe)
1/2 C sour cream

Directions:

Heat oven to 325 degrees. Spray or grease pan ( I line the bottom with parchment paper too).
Sift together flour, baking powder, baking soda and salt. Cream butter. Add sugar, scraping sides. Add eggs, one at a time. Add vanilla. Mash bananas, then add sour cream. Mix 1/3 of dry ingredients with the butter mixture, the rest of the banana mixture, and the rest of the dry mixture. Bake for 70-75 minutes, depending on your oven. Check with a long wooden skewer or even a piece of spaghetti to see if it's still mooshy at the bottom before you set it out to cool. Serve lukewarm with butter or cream cheese. GOSH!

Mom's French Onion Soup

It's a gray day in Scotts Valley... the marine layer has crept in and I'm feeling like eating soup! One of the things my mom is known for is her French Onion Soup. She makes an incredible Cioppino, a superlative Turkey Soup, wonderful Funnel Cakes, an extremely good Apple Pie and a fabulous French Onion Soup. I have lovely memories of having this on weekends in the winter. The kitchen was clouded with onion-y steam while mom poured soup into ceramic bowls and put them under the broiler topped with slices of French bread and cheese. She never used a recipe, but I know how she did it. This is very similar. Adapted from "Savoring France" by Georgeanne Brennan. 

Ingredients:

6 T (3/4 stick) unsalted butter, plus 2 T cut into small bits
4 T extra virgin olive oil
2 lb. yellow onions, very thinly sliced
salt and freshly ground pepper to taste
1 1/2 T all-purpose flour
8 C beef broth (canned is fine)
2 C water
3/4 C water plus 1/4 C sherry (Ms. Brennan uses 1 C dry red wine--Mom used sherry)
8 slices good French bread or sourdough French, each about 1/2" thick
2 garlic cloves, halved
4 C shredded Gruyere cheese (a good domestic Swiss is OK) and/or Compte, Emmenthaler, Vacherin
8 t grated Parmesan (or Parmigiano) cheese

In a heavy saucepan over medium heat, melt 6 T butter with 1 T olive oil. Add onions and sauté, stirring, until translucent, 4-5 min. Reduce heat to low, cover and cook, stirring often, until onions are well browned, 20-25 min. Sprinkle flour over onions and cook, stirring, until flour is well blended and fragrant, 2-3 min. Add broth and water, 1-2 C at a time, while stirring. Bring to a boil, add wine and reduce heat to low. Cover and cook until onions begin to dissolve, 30-40 minutes. Position oven rack 4-6 inches under broiler. Rub both sides of bread with garlic, and brush with remaining 3 T olive oil. Toast under broiler, turning once, until golden, 1-2 min. per side. Preheat oven to 450 degrees. Place 8 ovenproof bowls on a baking sheet. ladle soup into bowls, top each with 2 pieces of toast and sprinkle cheese generously over tops. Dot evenly with butter and sprinkle on 1 t Parmesan per piece. Bake until crust is golden, about 15 minutes.

Note: You can use just Parmesan (Parmigiano Reggiano is best) or just Gruyere if you like. Or any of the cheeses listed above... Bon Appetit!