Oatmeal Honey Cookies

Oatmeal Honey Cookies

Just in time for Rosh Hashana, a recipe that uses honey as one of its main ingredients. These oatmeal cookies are soft, mildly sweet and full of oat flavor. They capture the essence of autumn, and are a nice addition to your new year's table. There is no dairy in this recipe (butter makes the cookies much too soft) so they are fine with meat or dairy meals. Bake them with or without nuts; they are good either way.

Oatmeal Honey Cookies
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
2/3 c. vegetable shortening
1 c. packed dark brown sugar
1/3 c honey
1 tsp. vanilla extract
2 eggs
2 1/2 c. quick cooking rolled oats
(optional) 2 c. chopped pecans or walnuts

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

Melt the vegetable shortening in a microwave-safe bowl, and pour into the bowl of a stand mixer. Add the brown sugar, honey and vanilla. Using the hard paddle blade, mix together until sugar has dissolved into the melted shortening. Allow to stand at room temperature for about 5 minutes; the shortening will begin to firm.

Alternate addition of the dry ingredients with the eggs, beating after each addition. Fold in nuts, if desired. Cover dough with plastic wrap and chill for 30 minutes; dough will be very sticky.

Preheat oven to 350F degrees. Using a cookie scoop or tablespoon, drop dough about 2 inches apart on parchment-lined baking sheets. Bake for 10 - 12 minutes, or until the edges are lightly golden.

Immediately slide parchment onto wire cooling racks; allow to cool for 5 minutes, then slide cookies off parchment and onto cooling racks to cool completely. Makes 30 - 36 cookies, depending on the scoop size.

Apple Carrot Bread

Apple Carrot Bread

The second wave of apples is ripening at my house. These are the heirloom variety, Pound Sweet, which live up to their name. The apples can weigh as much as a pound each, and the fruit is exceptionally juicy and sweet. The only downside is that these apples don't have that little bit of tart (malic acid) that characterizes the best eating and cooking apples.

Pound Sweet apples (and Golden Delicious, which shares a lot of the genetics) are very good for baking. They don't get mushy, and their size means that it doesn't require peeling and coring a lot of apples to have enough material for a recipe.  And since daytime temperatures have dropped from the high 80s to the mid-70s, I decided today was a good day to bake some loaves of apple carrot bread.

Is it bread, or is it cake? That's a difficult question. It doesn't require cake flour, but the texture and flavor are cake-like. It really doesn't matter, though, unless you are prejudiced against eating a piece of cake for breakfast.

NOTE: The flavoring I used in this is called Princess Cake and Cookie emulsion. This is a thick liquid that has a slightly floral flavor that combines vanilla and citrus. It can be purchased through Lorann Oils, or on Amazon.com.

Apple Carrot Bread

3 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 c. butter (no substitutes)
1/2 c. solid vegetable shortening
2 c. granulated sugar
1 tsp. Princess Cake and Cookie emulsion (or substitute 3/4 tsp. vanilla and 1/4 tsp. lemon extract)
3 eggs
1 c. shredded carrots
1 c. grated peeled apples

Preheat oven to 350 degrees. Prepare two 9 x 5 loaf pans with nonstick cooking spray.

In medium mixing bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Set aside.

In large microwave-safe bowl, melt butter and shortening on high. Pour into bowl of stand mixer. Add granulated sugar and Princess Cake and Cookie emulsion. Using flexible blade, cream together until sugar is dissolved in shortening.

Alternate addition of eggs, grated apples and carrots and dry ingredients on low speed. After all ingredients are folded together, increase speed to medium and beat for 2 minutes.

Pour batter evenly into 2 prepared loaf pans. Bake for 50 - 60 minutes or until cake tester comes out clean and bread begins to separate from sides of pan. Allow to cool for 10 minutes before turning out onto cooling rack.

If desired, frost with cream cheese icing or drizzle loaf with confectioner's icing. Because the fruit in the bread keeps it very moist, it is prone to molding if left at room temperature. Store in airtight container(s) in refrigerator, or freeze for future use.

Apple Pandowdy

Dutchess of Oldenburg apples are an early ripening heirloom variety

Apple Pandowdy

I grow heirloom apples. One variety that ripens very early is the Dutchess of Oldenburg. This particular apple is the size of a crabapple, but it has the genetics of a MacIntosh. So even though it requires harvesting, peeling and coring a large number of the apples to make anything, the end result is well worth the effort.

Because the apple variety is several hundred years old, I decided that it was best used in a traditional American recipe, using traditional American tools. Apple pandowdy baked in a cast iron skillet was the logical - and tasty - conclusion.

What is a pandowdy? It's basically a one-crust pie. The filling is heaped into the skillet, and pie pastry is latticed over the top. When the pandowdy is scooped out, the flaky crust mixes into the filling, absorbing all of the spicy and fragrant juice. Because apples are high in pectin, you don't need to add any thickening agents such as corn starch or Clear-Gel. However, if you like a really firm filling, you are free to do so.

You don't need a cast iron skillet for this recipe. If you have a traditional casserole dish (or if you sprang for one of those Copper Chef square pans) you can use these deep dishes to make your pandowdy. The beauty of cast iron is that it distributes heat evenly so your filling and crust aren't overbaked in one area and undercooked in another.

Pandowdy baked in a cast iron skillet

Pastry:

1 c. all purpose flour

1/2 tsp. salt

6 tbsp. vegetable shortening

2 - 3 tbsp. ice water

Filling:

1 gallon (8 cups) apple slices

3/4 c. light brown sugar

1 tbsp. lemon juice

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. allspice

1/2 tsp. nutmeg

1/4 tsp. ground cloves

To make pastry: whisk together flour and salt. Using a pastry blender, add shortening one tablespoon at a time, cutting in thoroughly until mixture resembles small pebbles. Add ice water, one tablespoon at a time, and blend until dough holds together. Remove pastry from bowl, shape into a ball and flatten into a disc. Wrap in plastic wrap and chill for at least one hour before rolling out.

While your pastry chills, prepare the apple filling. Place sliced apples in large bowl and add lemon juice. In small bowl, mix together brown sugar, spices and salt. Add to apples; use a wooden spoon to stir and coat apples with sugar, spices and lemon juice.

Preheat oven to 425 degrees. Spray a deep casserole dish or a seasoned cast iron skillet with nonstick spray. Add apples to skillet; heap excess in the middle to avoid having the filling spill over the edges.

Remove pastry from refrigerator, unwrap, place on lightly floured surface and roll out to 1/8" thick. Cut into strips 1/2" wide; create a lattice over the top of the filling.

Bake the pandowdy for 35 to 40 minutes or until crust is a golden brown.

It's The Berries! Black Raspberry Crisp

Thanks to the unusually warm winter we had, my raspberry crop was a solid 2 weeks early. I grow two varieties: Fall Gold, which offers a small crop each summer followed by giant crop in September, and Bristol. Bristol is by far the better berry for cooking. This dark purple berry is sweet with a hint of tartness, holds its shape very well and each bush provides at least two quarts of berries. Luckily, these berries also freeze well, so I used part of the crop right away and bagged the rest.

Raspberry crisp a luscious fruit dessert that is incredibly simple to make. In addition, because the fruit provides most of the sweetness, it uses very little sugar. In fact, this recipe lends itself well to sugar substitutes such as Truvia.

I recommend using real butter to make the crisp topping. Butter adds a toasty flavor to the crust, which contains oatmeal. It also helps the crisp to bake to a beautiful golden brown. You'll want to use a pastry cutter to incorporate the butter with the dry ingredients. Cutting in the shortening coats the flour and oats without activating the gluten. The end result is a crunchy crisp streusel topping.

Raspberry Crisp
2 quarts fresh raspberries
1/4 c. granulated sugar or sugar substitute for baking
1 tbsp. corn starch
1 tbsp. lemon juice

Mix together 1/4 c. sugar and corn starch. Gently coat berries with the sugar and starch mixture.  Spray a 2 quart casserole pan with nonstick cooking spray and fill with berry mixture. Drizzle with lemon juice. Allow to rest at room temperature while preparing the topping.

Topping
1/2 c. all purpose flour
1/2 c. quick cooking oats
1/4 c. brown sugar
1/4 c. granulated sugar or sugar substitute for baking
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cardamom
1/2 c. butter, at room temperature

Whisk together the flour, oats, sugars and spices. Using a pastry blender, cut in the butter, one tablespoon at a time, until the mixture resembles coarse crumbs.

Preheat oven to 350 degrees. Generously cover the berry mixture with the topping. Bake uncovered for 30 minutes or until topping is lightly browned.  Allow to cool before serving; this allows the berry juices to thicken slightly. Serves 6 to 8.

   

Three Step Barbecue Baked Beans

Memorial Day weekend is the unofficial start of summer, and the celebrations normally include a cookout. Baked beans are a traditional side dish for these occasions. If you prefer foregoing the canned beans soaking in a fat and sugar-laden sauce, then you'll love making these quick to fix barbecued beans.

I start with a mixture of dried navy, red and pinto beans. Dried beans are available in bulk at most grocery stores, and are easily stored in airtight canisters. They are also very economical, and useful for making soups and other meals as well.

Dry beans, however, normally need hours of slow cooking. This breaks down their outer starchy shell and makes them edible. The quick way around this is to use a pressure cooker.

The final step is to add flavor. You can make your own barbecue sauce if you wish, but I like to use my favorite bottled variety, and cut it with a small amount of either full flavored ginger ale (Vernors is tops for this), cola or lemon-line soda. You can use sugar-free for this if you like, as it is only for flavoring purposes.

Three Step Barbecue Baked Beans
4 c. dry beans
8 c water
1/2 tsp. salt
1/2 lb. pork sausage (ground or link)
2 c. bottled barbecue sauce
1/2 c. ginger ale, cola or lemon-lime soda

Soak dry beans in salted water for 8 hours or overnight at room temperature. Drain beans.

Place beans in pressure cooker. Add 8 cups fresh water, and seal lid. Bring to high pressure and cook for 45 minutes.  Allow pressure to reduce slowly for 15 to 20 minutes. Drain beans in colander.

Preheat oven to 350 degrees. Spray casserole dish with nonstick cooking spray. If using ground sausage, brown slightly and drain excess fat. Toss beans and sausage together to mix thoroughly, and spread evenly in casserole dish.

Mix barbecue sauce and soda together. Pour over bean and sausage mixture, stirring well. Bake in preheated oven for 45 minutes to an hour. Sauce should be thick and bubbly, and sausage cooked through. Serves 6 to 8.

NOTE: This recipe can be cooked on the grill in a cast iron pot. Just be sure to use indirect heat and stir periodically to keep the beans from scorching.

Roast Asparagus

You can find fresh asparagus at the grocery store or at many local farm markets

Roast Asparagus

One of the first crops to emerge and be harvested in the spring is asparagus. This delectable and succulent perennial vegetable is all too often steamed or boiled beyond recognition and then swathed in a coating of butter or Hollandaise sauce.

As much as I love anything that uses real butter, I also love keeping some of the crunch in my asparagus. That's why one of my go-to preparation methods for this veggie is roasting.

Roasting asparagus is a fast, simple and reliable. There are only two caveats: first, make sure the asparagus spears you use are fairly uniform in diameter, and second, be sure the oil you use holds up well in high heat. Virgin olive oil is one of the better choices for use.

After roasting your spears, season lightly with salt, lemon juice and / or chopped fresh chives (also available in the kitchen garden at this time of year).

Roast Asparagus
1 lb. asparagus spears, with the woody bottom of the stems trimmed off.
1/3 - 1/2 c. virgin olive oil

Preheat oven to 425 degrees. Cover a lipped baking sheet with a sheet of aluminum foil. Evenly coat the foil with the olive oil. Place into the oven for 8 - 10 minutes or until oil is sizzling.

Toss asparagus spears onto heated baking sheet; the spears will begin to sizzle. Use tongs to swirl and coat with hot oil. Return to hot oven and roast 6 - 10 minutes, or until a fork easily pierces the fattest spear.

Hot Cross Buns for Easter brunch

Hot cross buns are an Easter tradition

The hot cross bun is a traditional end-of-Lent snack. Slightly sweet laden with dried fruit and topped with confectioner's icing, hot cross buns are a nice transition from Lenten austerity to Easter abundance.

Hot cross buns are made with a rich yeast dough. Using the microwave oven and electric mixer simplify preparation. The traditional recipes use dried currants and raisins, but you can create your own flavor combinations with other dried fruits, such as cranberries, chopped dried apricots and even dried blueberries.

Hot Cross Buns
1 pk. (1/4 oz, or 2 1/4 tsp) active dry yeast
1 c. whole milk
3 tbsp. butter
1 egg
2 tbsp. granulated sugar
3/4 tsp. salt
3 c. all purpose flour
1/2 c. dried fruit
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice

In a medium bowl, whisk together 2 c. flour, salt, cinnamon and allspice. Add dried fruit, dredging to coat the pieces with the flour mixture.

Place milk and butter into a microwave-safe cup or bowl. Heat for 1 to 1 1/2 minutes on high, until milk is very warm and butter is melted.

Place 1 c. flour, granulated sugar and yeast into large mixing bowl. Using the paddle attachment, mix together at slow speed. Add hot liquid, incorporating well before increasing mixing speed. Beat on medium speed for 2 minutes, then add egg. Continue beating on medium speed for 3 more minutes.

Lower mixer speed, and add the remaining flour mixture. Beat until a sticky ball is formed.

Remove dough and place on floured surface. Knead with floured hands until dough loses its stickiness and gloss. Place in a greased bowl, cover with a moistened towel or cling wrap and allow to rise at room temperature until doubled in bulk (about 1 hour).

Punch down dough. Prepare two baking sheets with parchment paper. Shape dough into 12 2" balls and arrange on baking sheets. Using kitchen shears, cut a cross shape into the top of each ball. Allow to rise at room temperature until doubled, about 1/2 hour.

Heat oven to 375 degrees. Bake buns for 15 - 20 minutes. Allow to cool slightly before piping confectioner's icing into cross.

Confectioner's Icing
1 c. confectioner's sugar
1 to 2 tbsp. water, milk or cream
1/2 tsp. vanilla extract

Sift confectioner's sugar into small bowl. Stir in extract and liquid, 1 tsp. at a time, until icing is of spreading consistency. Cover until ready to use.

NOTES:

If you prefer a bun that is browned, combine 1 egg yolk with 2 tbsp. water and brush the buns with the egg mixture before baking.