Refrigerator Cookies - aka Who Needs Pilsbury?

From the Press Enterprise, Dec. 3,2014


It really is hard to beat freshly baked cookies. Leave aside for a moment the deliciousness of the finished product; the simple act of cooking them makes your whole house smell like heaven.

But who has the time to whip up a batch of cookies every time a guest shows up at your door?

Or every time you get a craving?

Actually, if you rely on these refrigerator cookies, you do!

In the 1920s

Refrigerator cookies pre-date refrigerators. In the 1920s, they were known as icebox cookies. Whatever they’re called, they’ve survived because they’re wonderful: easy to make, easy to store, and delicious.

You make a batch of dough, roll it up in a log, then store it in the refrigerator or freezer.

When the moment is ripe, you slice off and bake up as many cookies as you want, then return the unused part of the log to cold storage.

Temperature of butter

This particular recipe is ridiculously simple — a boon to one and all, including the baking-impaired — as long as you follow a few rules.

Always take the butter out of the refrigerator 35 to 45 minutes before mixing the dough, which makes it soft enough to mix easily.

Then beat together the butter and sugar until the mixture is light and fluffy, or “creamed,” which prepares the batter for leavening. But don’t let the butter get too soft or your cookies will flatten out like pancakes in the oven.

Get the most from vanilla

I’ve flavored the recipe with vanilla bean and vanilla extract. Vanilla beans are fantastic, but they’re pricey, so if you don’t want to spring for one, just add another tablespoon of the extract.

If you do use a bean, don’t discard the pod after scraping out the seeds. Instead, you should rinse it, dry it and drop it into your sugar jar, where it will slowly infuse your sugar with the scent of vanilla.

Don’t overmix

Add the dry ingredients to the dough and mix it all together until the dry ingredients are just incorporated, but no more.

When flour is combined with moist ingredients (in this case the butter-egg mixture) and beaten, the gluten (protein) in the flour starts to develop. Beating it too much at this stage will make your cookies tough.

Chilling out

It also is key to chill the dough after mixing it, otherwise it will be too soft to roll.

When the dough becomes cold enough to hold its shape, divide it in half and shape each into a cylinder 2 inches in diameter.

Then, with the help of a sheet of kitchen parchment, you can smooth out the cylinder. Twisting the ends of the paper, firecracker style, further compresses and smooths the log.

Done! Now your dough is ready to refrigerate or freeze.

No squishing

One final tip: Every time you remove the log to slice off some cookie rounds, rotate it slightly as you slice it so as not to squish the dough flat on one side.

Taste variations

This recipe offers five variations on the basic cookie.

These options will come in particularly handy during the holiday season.

Show up at the party with a tin of mixed cookies and you’ll be greeted like Santa every time.

• • •

Vanilla Refrigerator Cookies (with variations)

Start to finish: 31/2 hours (30 minutes active)

Servings: 41/2 to 5 dozen cookies

1 vanilla bean

3/4 cup sugar

12 tablespoons (11/2 sticks) unsalted butter, softened

1 large egg

1 tablespoon vanilla extract

11/2 cups all-purpose flour

1/4 cup cornstarch

1 teaspoon baking powder

1/2 teaspoon table salt

Powdered sugar (optional)

Using a paring knife, cut the vanilla bean in half lengthwise.

Use the tip of the knife to scrape the seeds out of the pod and into a medium bowl.

Discard the pod.

Add the sugar and butter, then use an electric mixer to beat on medium until the mixture is light and fluffy, 4 to 5 minutes.

Add the egg and vanilla extract, then beat for another 2 minutes.

In a second bowl, whisk together the flour, cornstarch, baking powder and salt.

Add the flour mixture to the butter mixture and beat just until combined.

Cover and chill until firm enough to be shaped, about 1 hour.

Divide the dough into 2 pieces. Place a 12-inch piece of kitchen parchment on the counter.

Set one piece of the dough on the parchment, then use the parchment to shape the dough into a log about 2 inches in diameter and about 10 inches long.

Wrap the dough in the parchment, twisting the ends to seal. Repeat with the remaining piece of dough using a second sheet of parchment.

Refrigerate the wrapped dough for at least 2 hours or up to 3 days.

The dough also can be frozen for up to 3 months.

Heat the oven to 375 degrees.

Line 2 baking sheets with parchment.

Remove the dough logs from the refrigerator and slice into 1/4-inch rounds.

Arrange the rounds 1 inch apart on the prepared baking sheets.

Bake just until the edges start to become golden, 8 to 10 minutes.

Transfer to a cooling rack and let cool.

Pack in an airtight container.

Serve lightly dusted with powdered sugar, if desired.

Variations:

Lemon: Use 11/2 tablespoons lemon juice and 11/2 teaspoons vanilla extract in place of the vanilla bean, and add 1 tablespoon vanilla extract and 3 tablespoons grated lemon zest to the flour mixture.

Orange: Follow the lemon variation directions, but substitute orange zest and juice for the lemon zest and juice.

Ginger: Add 1/3 cup finely chopped crystallized ginger and 2 teaspoons ground ginger to the flour mixture. These may not slice neatly once frozen, but just pat them back together on the baking sheet.

Peanut butter: Add 1/2 cup chunky peanut butter to the butter mixture and increase the flour by 2 tablespoons.

Double chocolate: Substitute 1/4 cup unsweetened cocoa for the cornstarch, eliminate the vanilla bean and add just 1 teaspoon vanilla extract. Add 2 cups semisweet chocolate mini-chips to the flour mixture. This will make 6 dozen cookies because of the added chips.

Nutritional information per serving: 40 calories; 20 calories from fat (50 percent of total calories); 2.5 g fat (1.5 g saturated; 0 g trans fats); 10 mg cholesterol; 5 g carbohydrate; 0 g fiber; 2 g sugar; 0 g protein; and 30 mg sodium.

Pam's Pierogie Casserole

This recipe comes from Pam at the Berwick office.  She says you can use instant potatoes to speed things up!  It was a huge hit at the office autumn party, even among my fussy co-workers. (Advertising and circulation staff, it turns out, are much pickier eaters than reporters, who tend to fall on any food offerings like a pack of wild dogs.)

Ingredients:
Six servings of mashed potatoes
1 Onion, chopped
Butter
American cheese
1/2 box lasagne noodles

1. Cook the onion in butter. You can do this in the microwave!
2. Put a layer of onions on the bottom of a crock pot, cover with layer of mashed potatoes, finish with a layer of noodles. Repeat - be sure you finish up with a layer of onions.

Cook until the noodles are done.

Super Flaky, lactose free pie crust

From food.com comes this lactose free pie crust recipe.

Total Time:

Prep Time:
Cook Time:

45 mins

30 mins

15 mins

Elisebeth's Note:

This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.

Ingredients:

Yield:

2

pie cru ...

Units: US | Metric

• 2 cups all-purpose flour
• 3/4 cup margarine, softened
• 3 tablespoons water (as needed)

Directions:

1. preheat oven to 350 F degrees (Fahreinheit).
2. pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size. 
3. Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
4. transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough. 
5. cover pie dough with another sheet of wax paper. 
6. roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter). 
7. peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip. 
8. Then,carefully peel the wax paper from pie dough, and ease into pan. 
9. repeat steps 4-8 with other half of dough.
10. Bake for 15 min, or so or until golden brown in color. 
11. Fill with any pie filling!

Mary Mourar's Feast-Day Posole Stew

My friend Mary Mourar made this skipping the pork.  Delicious, and a perfect meal for a cold Colorado night!

Feast-Day Posole Stew

Served by Mike, Missouri R. canoe trip

-with apologies to NewMexico Magazine, Best of New Mexico Kitchens, and The Shed restaurant

This stew is a variation of the traditional hominy-based side dish common in New Mexico as a substitute for rice, and has been glorified with the addition of pork, vegetables, and a rich chili sauce. The hominy can be either dried, frozen, or canned. The canned version is easier and faster, but starting with a pound or so of dried hominy would result in a thicker, richer sauce and more intense corn flavor.


Meat
2 slices thick-cut bacon
2 lbs. Boneless pork loin chops, cut in 3/4” cubes


Vegetables
1 large onion, diced
1 large green bell pepper, coarsely diced
3 med. Carrots, diced
1 gallon can white hominy (posole)
Juice of 1 lime
¼ c fresh cilantro, coarsely chopped








Sofrito
1 tsp cumin seeds
5 cloves garlic, with skins on
3 Tbsp ground mild red chili, pref. ancho
2 Tbsp tomato paste
1 Tbsp chipotle en adobo, pureed
1 tsp leaf oregano
cider vinegar

1. Start by making the Sofrito: Toast cumin seeds and unpeeled garlic cloves in a cast-iron skillet over med heat; remove cumin when lightly toasted, garlic when skins are black in spots and inside is soft to the touch. Allow to cool.
   
2. Grind cumin in spice grinder or mortar; peel and mash garlic with the side of a knife. Puree the garlic by successively mashing and chopping into a smooth paste. Place cumin and garlic in a small mixing bowl.
   
3. Add tomato paste, ground chili, chipotle en adobo, and oregano. Mix thoroughly with a spoon, adding cider vinegar in small amounts as necessary to achieve a thin paste, not stiff but also not runny. Set the Sofrito aside.
   
4. In a large heavy-bottomed stew pot, fry bacon slowly until fully browned, with fat completely rendered. Remove bacon, chop and reserve.
   
5. Lightly brown cubed pork in bacon fat. Do this in batches, removing and reserving pork when done. If necessary, add olive oil to pot for the next step.
   
6. Saute onion, bell pepper, and carrots until onion is translucent.
   
7. Scrape a clear spot in the middle of the pan and add Sofrito mixture. Allow to heat through until it sticks to the pan, then gradually stir into the vegetables along the sides. Cook and stir until the sofrito is noticeably darker, about 2 minutes.
   
8. De-glaze the pan with about ¼ cup of water, using a wooden spoon or spatula to scrape up anything stuck to the bottom. Add hominy straight from the can. Do not drain or rinse. Bring to a boil, adding water as required to reach a stew-like consistency.
   
9. Add reserved pork and bacon; add lime juice; add salt to taste; simmer for about 30 minutes; adjust seasonings; add chopped cilantro; simmer for another 10 minutes.
   
10. Adjust thickness by adding water or 1Tbsp masa harina, mixed in a small bowl with juice from the pot and added when of pouring consistency.
    

Dad's Chili Verde

This is my Dad's chile verde recipe.  He uses roasted Pueblo chilis he picks up during the Pueblo chili festival.  Here in Pennsylvania, I find chili poblanos work well, though I have to roast them myself.  Be warned, Pennsylvanians who like bland food - depending on the chili peppers, this recipe can be best for fire-eaters!

Roast garlic: Cut off stem of bulb, exposing cloves.  Drizzle with olive oil.  Roast at 375 degrees for about 20 minutes, until the garlic is buttery and slips out of its skin. DO NOT EAT ALL OF THEM BEFORE ADDING TO CHILI, especially on French bread with red wine.

Roast chilis: Drizzle chili peppers with olive oil, stick on grill or in oven at about 400 degrees, until skin blisters and blackens, but pepper is still tender.  Cool, then peel and chop.

Ingredients:
2 TBs olive oil
2 lbs boneless chicken cubed
1 large onion, chopped
10-12 chili peppers, roasted, peeled and chopped. Or use canned chili peppers. (keep in the seeds to ramp up the heat.)
1 chopped fresh jalapeño (keep in the seeds to ramp up the heat.)
4-5 roasted garlic cloves
1 tsp dried oregano
1/2 tsp cumin
1 bunch cilantro
2 18 ounce cans tomatillos, drained and chopped
2 large red tomatoes, chopped
14 ounces chicken broth
coarse salt and fresh pepper to taste

1. In large pot, heat oil over medium heat.

2. Brown chicken.  Add onion and cook, stirring often, until onions are translucent.

3.  Add roasted peppers and jalapeño, garlic, oregano, cilantro and cumin. Cook and stir 2 minutes.

4. Add tomatillos and chicken broth and boil. Reduce heat and simmer, stirring occasionally, 45 minutes to an hour, or until meat is tender.

5. Season with salt and pepper.  Serve with sourcream and thin slices of jalapeños, if desired.

Serves 4-6.

Easy microwave almond toffee

This recipe comes from my favorite Irish band, Colcannon, out of Colorado.

Recipe: Almond Toffee
Here's one more quick recipe, back by popular demand. Note: a few folks who tried this last year found that they had to shorten the timing a bit from what's listed here. (I think most modern microwaves may have a lot more "horsepower" than the old one we use.) It's all about getting the sugar to caramelize to the right extent so you get that crunchy but not burned toffee-ness.

I make many, many batches of this every year at Christmas with the intention of giving it as gifts, but a good portion of it never leaves the house...

You do it all in the microwave, and it’s dead easy. Here’s how it goes:

12 tbsp butter (that’s a stick and a half; use regular salted butter, not unsalted)
1 cup (packed) light brown sugar
1 cup coarsely chopped raw almonds
a third to a half cup of chocolate chips (I like the dark chocolate)

Line a pan of approximately 8x8 inches with foil (you need this ready ahead of time)
Put the sugar and butter in a biggish microwaveable bowl.
Microwave on high for 3 minutes, then whisk it until it’s blended.
Back in the microwave it goes, this time for 4 minutes.
Now stir in the almonds and pop it back in the micro.
Cook it about 2-4 minutes more. This is where the timing gets a little tricky. In my oven, which is not super powerful, it takes about three more minutes- you may have to experiment.
Using a spatula, pour it into the foil lined pan.
Sprinkle the chocolate chips over it. When they’ve melted, spread the chocolate evenly with a spatula. You might want to save a few chopped almonds to sprinkle on the top.
Now the hard part: let it cool

That’s it. The only tricky bit is getting the timing so that the texture comes out right. But even if you’re a little off on that it will still taste great.
Enjoy!

Roasted Root Vegetables

I find this recipe works a bit better if I don't add the garlic and the fresh herbs until 20 minutes into the cooking.  Otherwise, they burn.  Just be sure to mix them with the rest of the vegetables so the oil gets mixed in.

Roasted Vegetables

Rated: Submitted By: Saundra Photo By: Beth Wand Sidell Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 55 Minutes Servings: 12

"Butternut squash, sweet potato, red peppers, and Yukon Gold potatoes are roasted with olive oil, balsamic vinegar, and herbs in this easy side dish."

Ingredients:

1 small butternut squash, cubed 2 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed 1 red onion, quartered

1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper

Directions:

1.	Preheat oven to 475 degrees F (245 degrees C).
2.	In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3.	In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4.	Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

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Printed from Allrecipes.com 10/28/2014