Kitchen Sink Cookies

Butter, eggs, brown sugar, vanilla, salt, oatmeal, raisins the basic start to a cookie……but then you add Grape-Nuts, chocolate chips, and coconut, toasted pecans…..Kitchen Sink Cookies (click for recipe). There are other recipes that add potato chips, pretzels and toffee.

Idiom “everything but the kitchen sink”

“……first print reference can be found in 1918 in the newspaper The Syracuse Herald. The expression became popular during World War II, where it was said that everything but the kitchen sink was thrown at the enemy.

No wheat germ on hand but I did toast the pecans
Parchment paper is essential

Flourless Chocolate Cloud Cake

Flourless Chocolate Cloud Cake recipe from Leite’s Culinaria

Ingredients
Melting the chocolate
Six eggs. Two whole. Four whites
Beating the clouds
9” Springform pan lined with parchment.
Whipped Cream will cover the cracks

Savory Spinach Hand Pies

Hand pie– can be sweet or savory. You can hold them in your hand to eat them.

Here’s a recipe to make them .

That’s Parmesan cheese on the top of the crust. I heated them in the oven at 350 using my cast iron skillet.

Savory Spinach Hand Pies made by *

“* 350° Bakery is a small batch bakery in Pittsburgh’s southside. 350° specializes in classic scratch-made treats that take you back to childhood- flaky pies, beautiful layer cakes, fudgy brownies, sticky buns, cookie sandwiches- we’ve perfected all your favorites. We understand the importance of quality, so we start all of our baked goods with the best ingredients. We use local cage-free eggs as well as fruits and vegetables from local farms. Dairy products are local and free of hormones, and our dry ingredients are carefully sourced from local distributors. Our baked goods are made with integrity and it comes through with every bite.From the Harvie Farms Website

Gato de Muez de Pesah Walnut and Orange Passover Cake

I am at my sister’s in NYC and sifting through old recipes and photos. This is from 2011.
When I googled this recipe title, from the one she wrote down on a piece of composition paper, I discovered that it is from The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia Roden who says it is the Passover Cake of Istanbul and it is imperative to use walnuts that are not stale! You can see the actual recipe in the link above, if you have trouble viewing the handwritten version

Here is a  link to a Youtube Video with
Claudia Roden an Interview on Jewish Food from the British Library 

The photo of the recipe cuts off the word STIFF but that is how you need to beat those egg whites.

 

The Last Package of Lebkuchen

When I got to Laura’s house there were three packages of Lebkuchen by the guest bed. My daughter knows me well. These are from Germany.

Unfortunately, Oscar the dog got one package and ate some (no ill effects even though he got a chocolate covered one)

but he didn’t get my favorite kind.

I just opened it tonight. One a day for six days and then will have to wait until next Christmas

Kind of a soft gingerbread with a blend of spices, nuts and peel, not too sweet.

Lots of Lebkuchen links below

Lebkuchen ice cream in Berlin

Lebkuchen ice cream at home

Aunt Rhea’s Recipe post from her mother’s father.

Friends in Florida and Massachusetts Bake Aubt Rhea’s Lebkuchen recipe a double guest blog

Annual Lebkuchen Baking

And if you want to experiment with different recipes here’s the blend of Lebkuchen spices

Braised Red Cabbage and Apples, Yes or No?

Autumn Food.

 

Here is Martha Rose Shulman’s recipe for Braised Red Cabbage and Apples from the NYTimes

Onion, Granny Smith Apples and a Red Cabbage
Thanks for the Fig Balsamic Vinegar, Roberta.
Before it cooked down for about an hour.

Buttermilk in Blueberry Muffins

Baking with buttermilk creates delicious results. I used the Best Ever Blueberry Muffins recipe with buttermilk but reduced the sugar to 1/2 cup.

And I used 1/2 c of melted butter instead of canola oil. No butter necessary on the muffin. It’s already inside. The house smells so good when they are baking.

Danish Dough hook from Debbie
Don’t stir too much
They tasted good.

The Complete Prune Cake Recipe

Yesterday’s post recipe link had a very strange symbol when there was a fraction involved in the amount of a few ingredients.

Sorry about that.

Good thing I have several eagle eye readers to alert me. Here’s the the entire recipe.

I’m thinking the baking is 325 degrees and not 300 as recipe says but that cookbook was from 1984.

Bake until done.

(Also I’ve used a stick of butter and 1/2 c of olive oil together when I didn’t have good vegetable oil in the pantry) I omit the nuts as my kids didn’t care for them but they are in the original recipe.

Here I’ve declared n kno this recipe COMPLETE. Yikes, I don’t see the 1 tsp allspice in this recipe I’m posting today. Be sure to include it.

Still best the second day after baking. I see I wrote “Best cake you’ll ever eat.” I would say now, “that’s debatable!”