Tweak

How in the world is one supposed to keep up with everything that needs to happen in a day. Laundry, cleaning, cooking, baking, floors, visiting, shopping, quality time, and that one thing that just has to get done. To all you wonderful people who get your list done-- Congrats. Please give yourself a pat on the back and a bowl of strawberries at the end of today. However, I am not that girl this week. The dog and I are competing for every sock in the house, and as my hubby said this morning I might be in over my head. So, for everyone who promised cookies for this or that but you don't want to seem like you bring the same thing to every event here is a great trick. Change the topping on a basic snickerdoodle recipe. For an event I am helping with this weekend, they have gained an orange savor. Changing a spice from cinnamon to ginger, cocoa, nutmeg, or ground sage is just the trick to enliven the taste buds. So here is the best snickerdoodle recipe I know. Then go to town. To create dusting sugar one can add zest and work it into the sugar or just a 1/4 t of ext of your favorite flavor to heighten the experience of eating a humble cookie. PS. Thanks for my most used cookie recipes goes to my mother-in-law so yes friends can come from unexpected yet wonderful places.
Snickerdoodles
1 c shortening
1 1/2 c granulated sugar
cream the above well then add
2 eggs
beat well, turn off mixer and add:
2 3/4 c flour
1 t baking soda
2 t cream of tartar
1/4 t salt
mix until it all comes together. Cover bowl and chill 2 hours, or freeze in plastic wrapped logs of dough until ready to proceed.
Preheat oven 350 to bake for 10-12 min.
to prep cookies roll into 1 inch balls and roll in cinnamon sugar with just 1/4 t salt- preferably kosher- then place on pan with spacing of 2 in. ( This is where you can nix the cinnamon and add whatever will compliment your mod for the day citrus on sunny days, almond extract for nostalgia, or a spice of your choice for whatever may smell great.
Makes 2.5 dozen unless you have cookie dough fiends who lurk behind the cabinets until the mixer stops its whirling and you have gone onto the next check on your list.
Smile and Savour
It will keep you sane despite all else.
Mrs. Brownie

The problem with nostalgia.

We all have firsts in life. Whether it is the first kiss, the first success, or the first taste. In my life, I have found that these nostalgic moments hunt me done in my moments of weakness, and remind me of the road my feet have trod. Granted some of the paths I have taken you might have avoided, but they have made me who I am today. Tonight, after a truly laughable restaurant experience, I am sending forth a recipe to ensure that at least my first taste of something may be carried on. My hope is that when you order your favorite dish at a new great restaurant, you don't end up with soggy overcooked vegetables doused in Campbell condensed tomato soup. After this said dinner I could hardly keep a straight face, and was giggling so hard at their interpretation of Mushrooms Mattar (the first dish I ever tried at an Indian restaurant). How could it be so very different from the sublime flavors and textures I remember? Did I enhance the memory of this divine dish? Would it be the same if after 5 years of not having the opportunity to recreate that one night be the same? Who knows, but to prevent this type of disappointment from claiming an evening in my friends' lives I am posting the sauce recipe for Thai lettuce wraps- the way I remember them from my first taste. Theses are great serve up with juliened veggies of any kind especially cucumber sprinkled with a pinch of both salt and sugar , let set for 30 min, then dried off- sounds weird but it works.
Sesame Ginger sauce-
1/4 c water 3/4 t cornstarch dissolve together in separate small bowl
In a small sauce pan add:
1 t canola oil
1/2 t toasted sesame seed oil
1/4 t garlic powder
Dash of red pepper flakes
dash of parsley
1/3 c sugar
1/3 c white or rice vinegar
1/4 c soy sauce
1 t fresh minced ginger
Bring mixture to a boil, then reduce heat and let simmer 2 min. Remove from heat and let cool.

Peanut sauce
Combine
1/2 c peanut butter
1/3 c water
2 T rice vinegar
1/2 minced ginger
1/4 t red pepper
3 T sugar
1/4 t garlic powder
1/2 t chili oil
1 T brown sugar
1 T lime juice

Marinate thinly sliced chicken breast in oriental marinade or stir-fry sauce for 30 min. Discard marinade saute chicken until just cooked add 1 can water chestnuts cut in large dice- or to taste. Add 2 T sesame seeds and some fresh grated ginger. Remove from skillet and serve with sauces on lettuce leave. (please use the non ice burg variety, the texture is much better).
Smile and Savour
Please adjust above to own tastes as your flavor memory will not be the same as mine. IE if you hate ginger omit it and so on.
Sincerely,
Mrs. Brownie