Sugar Cookies from Grandma

Sorry for not posting yesterday - it was definitely a mundane kind of Monday. I was sick. Bleh. Not a happy experience.

For today, I want to share a recipe that I consider comfort food in a major way. My Grandma Ruby (Dad's mom) was a phenomenal cook. A virtuoso (or is that virtuosa) in the kitchen. Here is one of her best recipes for a crispy sugar cookie.

Grandma's Sugar Cookies

Ingredients:

1 c. crisco (or other vegetable) oil

1 c. margarine

2 c. sugar

2 eggs

2 t. baking soda

2 t. cream of tartar

2 t. vanilla (or to taste)

dash salt

5 c. flour

Preparation:

Cream oil, margarine, and sugar until light and fluffy. Add eggs. Mix. Add vanilla, soda, cream of tartar, and salt. Slowly mix in the 5 c. of flour until dough is stiff. Chill in refrigerator for at least one hour - longer is better. (Do this part with your hands) Roll balls of dough so you create small balls approximately 1 inch in diameter. Place on ungreased cookie sheet. Press balls flat with sugared glass.

Pre-heat oven to 350 degrees Fahrenheit. Bake cookies for 10-15 minutes until cookie is lightly/golden brown. Keep an eye on these if your oven runs hot.

NOTE: If you've never flattened cookies before, I find a glass (an actual GLASS cup works best - doesn't stick). I run the glass over the bowl of dough then sugar the bottom of the glass. I press a cookie flat, then resugar. You can use colored sugars, flavored sugars or whatever makes you happy. I recommend cinnamon sugar - tasty.

Word of warning. I find the biggest trick to getting cookies baked and shared with others is my desire to eat the uncooked cookie dough. It is so delish! Enjoy these cookies - baked or raw. Either way, it's a good thing. ;-)

I'm in love with my Crock Pot!

I bought my first crock pot at the end of last year... Well, no I had one before but I put vermiculite in it and used it to cool my glass beads. Cooking yes, but not anything edible. Anyway, they had one on sale at HyVee grocery so I bought it, and I'm glad I did.

Now I haven't used it a LOT, but I've used it often enough to pay for itself and that's all I needed. I've made a few things with it but my absolute favorite slow cooker delicacy is...Macaroni and cheese. I kid you not. It makes the BEST mac and cheese I've ever had (sorry, Mom).

I went to All Recipes.com to look for slow cooker recipes and I found one to use as a basis for mine. I don't deviate too much from the recipe I found, but I've discovered how to make it a little creamier. So today I will share my recipe for the ultimate in comfort foods.

Slow Cooker Macaroni and Cheese (Francesca Style)

INGREDIENTS:
12 ounces (1 1/2 c.) elbow macaroni (pre-cook al dente; about 10 minutes)
1 8 oz block of extra sharp Cheddar cheese, shredded (this makes up 4-5 c. cheese)
1 (12 fluid ounce) can evaporated milk & 1 (5 fluid ounce) can evaporated milk
1 1/2 cups milk (if you want moister, go to 2 c)
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon ground black pepper

optional: If you want something with a bit more kick add 1 medium onion, sauteed.

DIRECTIONS:

In a large bowl, mix the cooked macaroni, 4 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining shredded extra sharp Cheddar cheese.

Cover, and cook on High for 1 hour and Low for 4 to 5 hours. Or if you want to walk away and leave it, set to Low for 5 to 6 hours. Check the macaroni as you get to the end of the cooking time and turn to "Keep Warm" once the mixture is firm and golden around the edges, otherwise it will get too brown and crusty at the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

***

This is YUMMY. Now, I admit this is better on a cold winter's day. However, there are cool spring days and it is very nice then too. It would also work well for a summer picnic. Enjoy!

Do you have any slow cooker favorites? Please share by leaving a comment!

Medieval Food

It's Tummy Tuesday everyone! Rumbly tumbly in my tummy. Time for something good.

Yeah, I know Pooh always says something sweet. I like to be different. I'll go for savory today.

Something new about me. I joined the SCA (Society for Creative Anachronism) in 1997. When I was a kid I was a painfully picky eater, but when you're in the SCA you learn to adapt or starve. I adapted. Now, I'm really glad I did. Some of the food I've sampled has been incredible. Some, not so much.

I live in the Kingdom of Calontir. There are any number of truly extraordinary cooks in this Kingdom. One of them is Mistress Catherine Anne Applebee. She redacts recipes and does all kinds of magical things with food. Today's recipe is MY version of one of her recipes. My version isn't period (which means they wouldn't have used these incredients in the Middle Ages, but I love it anyway).

Mushroom Onion Tart (a la Francesca)

I start with a pre-made pie crust and blind bake it at 425F until just done - don't brown it.

Next cook the following in a skillet:

Heat olive oil. Then add:

• 1 medium to large sweet onion, diced.
• 1 pkg button or baby bella mushrooms, finely chopped. I leave off the stems.
• salt and pepper to taste
• minced garlic to taste
• desired spices ** (more about these later)

Cook the entire tasty mess until tender and the onions are translucent. Let cool.

In a bowl mix:

• 3/4 c. sour cream
• 3 eggs lightly beaten
• 1 scant teaspoon nutmeg
• minced garlic to taste (yes, I LIKE garlic)
• 1 T chives (or other herb**) to taste
• 1 8 oz. pkg of grated cheddar cheese (I prefer sharp or extra sharp)
• salt and pepper

Mix together the sour cream, eggs, herbs, nutmeg, salt & pepper. Combine with the cooled mushroom and onion mixture. Add the cheese last. (Yes, I said nutmeg. It makes the dish. Really!)

Pour into the pie crust and bake for 20-30 minutes at 425F until set and lightly brown. The middle should NOT jiggle like Jello.

What emerges is a tart fit for a King. Queen. Lady. Or just me.

**Note: I discovered the most AMAZING ready to use herb...stuff. It is called Gourmet Garden Italian Seasoning Herb Blend. It squeezes like green toothpaste and looks less than appetizing but it smells like heaven! And it tastes like it too!