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

In Honor of Mabel

My little niece has gained a new little sister a few months back, this post is to honor her new role and the role of so many others in this world. Please note the below does not apply to "The Golden Child" as he is inherently above this common law. Furthermore, this is not a criticism of parents or their ability to have multiple children. It is simply an amalgam of my own observations.
Mabel you are a middle child and get used to it. Just a few truths that you are going to need to accept, in order to live a life free of bitterness and strife.
1. Yes, you will get bossed around but never have enough authority to boss those younger than you around until your too old for it to matter.
2. No, you will never be as_____ as your older sibling or as _____ as your younger sibling, Form your own identity or someone will create it for you.
3. Yes, Your parents love you, no you will probably rarely get their undivided attention and time that your siblings will have, just learn to be independent and happy to be so capable.
4. No, it is not likely that you will have friend s that are exclusively yours. Most will find great pleasure in playing with your whole brood- this is a great opportunity to play games that you can't play with just a few players.
5. Yes, you have got it life is not fair, and according to some crazy PhD. somewhere, you will likely not be president. It is okay; what do they know anyway? You are your own independent person, who has the opportunity to deal with older and younger peers. This can be used to your advantage over the years.
6. Yes, people love you and realize you are an individual but learn to answer to your siblings names at home school, and anywhere your family is well known, it just helps avoid confusion.
7. NO, your clothes will likely never belong to just you, they will be hand me downs, that your younger siblings will steal from your drawers anyway.
8. Yes, you will be the butt end of more jokes than anyone else in your family. Even the Golden Child can not escape this fate.
9. No, you will not likely get near as much praise for the exact same action as either of your siblings. The elder will be the for runner and the baby--- well parents spoil the baby of the family...that's the way it is.
10. Yes you will be in trouble more than your fair share. Your parents likely didn't notice the wrong doing when the oldest was starting it, your youngest sibling will be victimized instantly, and the blame will fall on you. Learn to plead your case, don't whine, and if you do get punished; well we all have a little share in the blame so take your own.
Good news dear. When the day seems kind of dreary and now one else is doing anything to fix it, you have the unique ability to bring smiles to everyone. You have experience catering to each family member due to your need for alliances to protect yourself. So here is the easiest peace making peanut butter cookies you can pull of in less than 20 min. Smile and savour your life no matter the implications. It is still going to be better than you could ever dream.
Peace Making Peanut butter Quickies
1 cup Peanut butter of choice- not natural
1 Cup sugar of 3/4 c honey
1 egg
Mix together, drop by rounded teaspoonfuls, and bake on cookie sheet for 10-12 min depending on the size in a 350 degree oven. Cool on pan 5 min, transfer to cooling rack.
The yummy smell will calm troubled hearts and cheer angry souls. Good luck fellow sandwich child, your life holds the promise of a fabulous future.
Love Mrs. Brownie

Spring is Here!

The sun is shining. What more need I say. We all are ready for the glory of taking in the warmth on our faces, fingers and toes, as winter has finally been beaten into submission. Thank goodness, cause people were getting anxious for the chance to ditch the coat. Well, in honor of this beautiful day I am posting a recipe for California bars. They are sublime with a touch of the goodness of the West Coast. Enjoy them thoroughly, outside as they travel well and are perfectly accompanied by a large helping of sunshine. For those living in different areas waiting for the divine moment when you too may take a deep breathe of fresh air, as you run through the house opening windows to free it from the winter glum. These have just enough zest to add a sparkle to a dreary day.
California Bars
1/4c shortening
1/2 c soft butter
1 1/2 c sugar
4 egg yolks or two whole eggs.
1/2 t orange ext
1/2 t orange zest
1/2t salt
1/2 t turmeric- optional but fabulous
1/2 t ginger
1t baking soda
2 t cream of tartar
2 c flour
1/4-1/3c buttermilk or plain yogurt.

Topping-optional
2 T Honey or marmalade- warmed
1/4 c sliced or slivered almonds.
Cream first three ingredients until well combined- not fluffy
add eggs and continue mixing. Then in one fell swoop add all ingredients down through the flour. I know it is a list but it truly is good. start machine and then add in 1/4 c dairy of choice adding more if dough doesn't come together and has dry spots. Spread into grease 9x13 pan. Spread and sprinkle topping if using. Bake 25-28 minutes in an oven preheated to 350. They will have a golden raised edge and still look slightly soft in the center.
Smile and Savour
We certainly did.
Mrs. Brownie
Smile and savour

Impact

It is amazing to me how life twists and turns into a beautiful pattern of grace and color. The hard times and the exuberant joys give us experience and texture that in truth help to make us whole. In honor of all those who have bestowed a taste of their own vibrancy to my life, I am posting this recipe for Chicken piccata. It is a dish with a light sauce and surprising simple components but a burst of flavor in each bite. A dear friend requested one after tasting it on a special Birthday girl's night out. Thank you to everyone who is willing to give joy to those you encounter. May you have a bit of ease and many smiles throughout your life, and be rewarded with all the joy that heaven can bestow.
To all you who need something to depend on in an uncertain world, when cooking go to the Cook's Illustrated cook books. These recipes are tested over and over again, and tell you how and why each dish is prepared in the fashion they suggest. The following comes from : "The New Best Recipe" I have not been disappointed with their recipes, when I take the time to follow them precisely.
Chicken Piccata
2 lag lemons
6 boneless skinless chicken breasts- tenderloins removed
salt and pepper
1/2 c flour
4 T vegetable oil
1 clove minced garlic- 1 tsp
1 c. low sodium chicken broth
2 T small capers rinsed
3 T softened butter
2 T fresh parsley leaves

1 put heat proof plate in oven and preheat to 200 F
2. Half the lemon pole to pole- trim edges and cut 1 half into 1/8 in slices, set aside. juice the other half and the other whole lemon to obtain 1/4 c juice and reserve.
3. Season chicken on both sides with salt and pepper, then place flour in shallow bown and dredge cuts in flour shaking off the excess.
4 Hear 2 T oil in 12 in skillet med- high heat until shimmering. Lay half of the cutlets in skillet turning after 2- 2.5 min, and cook 2- 2.5 min longer. Aremove from skillet and place in oven on plate. Repeat process with other half of the chicken.
5. Add garlic to skillet over medium heat saute 10 seconds. Add broth and lemon slices, increase heat to high and scrape bottom of the pano to release the fond ( burned little flavorful bits form the chicken). Simmer until liquid reduces to 1/3 c. roughly 4min. Add lemon juice and capers simmer 1 min. Remove from heat swirl in butter then add parsley. season to taste with salt and pepper. spoon sauce over chicken and serve.

note goes well with gnocchi, pasta, or mashed potatoes.
smile and savour, and thank the test kitchen for a trusted recipe.

Too Good to be True

Here is a special recipe from my husband's home. His mom is a FABULOUS cook who in wisely to pity on a young bride, and made a copy of her family cook book. This gem is filled with her family's prize winning recipes.
I have adored this book as my husband took a while to expand his culinary horizons, so having familiar recipes from his side ensured that neither of us would go hungry. In all truth though, what makes both him, too good to be true; is that he is willing to fix these recipes on his own when I am trying to finish other projects. This afternoon he saved me once again white horse and all by making these family famous brownies for a gathering at the church. I don't know how dinner and dessert could get done without his taking charge and whipping up these simple brownies, that never fail to drop jaws. So here is a late tribute to my sweet valentine. Share, Smile, and Savour, these are perfect if you don't want to bring home leftovers.

1 14 oz bag wrapped caramels
2/3 c evaporated milk
1 pkg chocolate cake mix
3/4 c melted butter
1 cup semi-sweet chocolate chips

Combine caramels and 1/3 cup evaporated milk in microwave safe bowl and heat for 3-3.5 min stirring each minute and watching closely to ensure no boil-overs.

Combine cake mix, melted butter, and remaining 1/3 cup milk in bowl and stir until well combined- can use electric mixer for 2 min. Spread 1/2 batter on bottom of greased 9/13 pan and place in 350 f preheated oven from 6 min. Remove from oven, let cool at least 2 min. Sprinkle chocolate chips- you can add nuts if you like. the cover surface with caramel mixture. Finally, drop remaining batter by spoonfuls over pan and return to oven for 18 min more, and remove from oven, don't cook more. Cool completely prior to cutting, or you will end up with the most delightful chocolate globs ever formed, but there is no shame eating them straight from the pan with spoons.
PS- Thanks mom for having so many no fail recipes.

Table Napkins

I never thought that anything emanating from my head would warrant the use of the table napkin, but here I am with a drink napkin crumpled in front of me in the middle of t he night, deciphering a recipe jotted down while it was still fresh. Why? because my sweetheart gave me something I have been searching for for over a year for my birthday, Brown Bakery Boxes. This may seem to be a simple find; however, bakeries tend to want colored boxes for their confections. So when he presented me with a stack of boxes, and personalized labels for my treats, I was tickled pink. ( Please note this is one of a series of sweet gifts he piled on the breakfast table for me.) When I presented the scouts with my signature box- Mrs. BROWNie can't use a pink box- everyone questioned if it was homemade. They sometimes forget that I am am not a fan for any facebook function including grocery store bakery cookies. So, in honor of truly great cookies presented in signature style. Here is a gobbled down in no time recipe you are sure to enjoy. PS I proved today that for me following some recipes to the T is detrimental to my ego, I live to to tinker.
Peanut Butter Jumbos
Preheat oven to 325 F and get out as many baking sheets as you own cover with parchment paper of Silpats
10 5/8 oz flour or 2 cu+ 2 T flour
1/2 t baking soda
1/2 t salt
whisk above ingredients in small bowl set aside
In mixer bowl combine 5T melted butter and 7 T melted Peanut butter
add
1 c brown sugar
1/2 c white sugar
cream, then add
1 egg + 1 yolk extra large eggs
and 1 t vanilla
mix well
portion in scant 1/4 cup measures
drop in sugar and press down with glass or cute potato masher.
6 cookies on a sheet. Bake 2 sheets at a time in upper and lower thirds of oven for 8 min, switch sheets and then bake 7 min more. Remove cool 2 min on sheets and remove to cooking rack.
Smile and savour, the scouts are still raving form what I hear.
Mrs. Brownie