Two-Tone Chocolate Cookies

Today I made Two-Tone Chocolate Cookies!

Chocolate portion:
1T butter, 2oz unsweetened chocolate, 1C sugar, 2 eggs, 2C flour, 2t baking powder, pinch salt

Preheat oven to 300F.

Two-Tone Chocolate Cookies

Melt butter with chocolate in heavy saucepan.

Two-Tone Chocolate Cookies

Remove from heat and beat in sugar. Blend well.

Two-Tone Chocolate Cookies

Add eggs. Blend well.

Two-Tone Chocolate Cookies

Stir in dry ingredients. Blend well.

Two-Tone Chocolate Cookies

Set aside.

Plain portion:
1 scant C flour, 1/4t baking soda, 1/4t salt, 6T butter, 1/4C sugar, 1/4C brown sugar, 1 egg, 1t vanilla, 12oz chocolate chunks

In separate bowl, cream butter with sugars until fluffy. Add egg and vanilla. Blend well. Stir in dry ingredients. Blend well. Stir in chocolate chunks.

Two-Tone Chocolate Cookies

Two-Tone Chocolate Cookies

Swirl chocolate portion with plain portion, just a few strokes.

Two-Tone Chocolate Cookies

Drop by Tbs onto ungreased cookie sheets. Bake 15-20 minutes or until set.

Two-Tone Chocolate Cookies

Cool on racks. If you want more yellow color in the cookies, double the ingredient amounts for the plain portion.

Apple Crisp

Bonus Recipe

Today I made Apple Crisp!

This recipe is from Anoop J. Varghese. His directions call for microwave baking. I have modified them for the oven.

4C sliced, peeled apples, 2T lemon juice, 1/2C packed brown sugar, 1/2C uncooked quick-cooking or old-fashioned oats, 1/4C flour, 1/4C margarine or butter, 1t ground cinnamon, 1/2t salt, 1/8t ground nutmeg

Preheat oven to 300F.

Apple Crisp

Place sliced apples in a casserole dish. Sprinkle with lemon juice.

Apple Crisp

Apple Crisp

Combine remaining ingredients in a bowl.

Apple Crisp

Spread in a thin layer over apples.

Apple Crisp

Bake 20-25 minutes or until apples are bubbling and translucent.

Makes 4 servings.

Apple Crisp

Indian Pudding

Today I made Indian Pudding!

This is a recipe from Wayne Harley Brachman’s book, American Desserts.

2C milk, 2C heavy or whipping cream, divided, 1/4C sugar, 1C sweet Madeira or dessert wine, 2T unsalted butter, 3/4C fine cornmeal, 1/2C brown sugar, lightly packed, 1/2t ground cinnamon, 1/2t ground ginger, 1/2t ground nutmeg, 1 egg, 3 egg yolks, 1t vanilla extract, 1/2C dried cranberries

Preheat oven to 300F.

Indian Pudding

In medium, heavy saucepan bring the milk, 1C of the cream, sugar, Madeira, butter and cornmeal to a simmer, stirring occasionally to prevent cornmeal from sticking to bottom of saucepan. Reduce heat to low and cook 12 more minutes, stirring occasionally. Meanwhile, whisk remaining ingredients except cream, until just until blended. Gradually whisk saucepan contents into egg mixture until blended.

Indian Pudding

Mix in the vanilla extract and dried cranberries.

Indian Pudding

Spoon pudding into 8-10 ramekins, filling halfway. Place ramekins in a large, shallow pan and pour 2T of the remaining cream on top of each. Puddings will absorb cream as they are baking. Pour water into pan until it comes halfway up the sides of the ramekins. Tightly cover the pan with foil. Bake 35-45 minutes, or until puddings are set. Or, instead of ramekins, spoon pudding into a 2 qt baking dish set in water, cover with foil and bake 1- 1/4 hours.

Indian Pudding

Almond Pastry

Today we made Almond Pastry!

This recipe is from The New York Times Cookbook, 1961

4 3/4C sifted four, 1 1/2C butter, 1 1/2 pkgs dry yeast, 1 1/4C warm milk, 1/4C sugar, 1 egg, beaten, water

our filling: 7 oz almond paste, 1 egg, 1/2C sugar

Sift flour. Measure 1/3C into a large bowl. Add the butter, cubed.

Almond Pastry

Chop together with two knives. Roll between two sheets of wax paper or parchment paper into a 12″X6″ rectangle. Smooth out evenly. Chill.

Almond Pastry

Almond Pastry

Sprinkle the yeast on the milk (warmed to between 105 and 115F). Let stand until softened and mixture has cooled. Stir in the sugar and egg. Gradually add the remaining flour. Mix with a wooden spoon until a soft dough is formed.

Almond Pastry

Turn the dough onto a floured surface and knead until smooth, about 10 minutes. Roll the dough on a floured surface into a 14″ square. Place the butter-flour mixture on 1/2 the dough.

Almond Pastry

Fold the other half of the dough over it. Press around the edges to seal. Pat the dough with a rolling pin and then roll it out into a paper-thin sheet. Fold the sheet of dough into thirds. Repeat the patting, rolling and folding process 3 times. If the butter mixture begins to soften and ooze out, chill the dough before continuing. Cut the finished dough into 3 equal portions. Mash filling ingredients together.

Almond Pastry

Almond Pastry

Roll out one portion of dough to 1/4″ thick. Cut the dough into squares, and then triangles. Spread 1T of filling onto each triangle.

Almond Pastry

Roll each triangle from base to apex into a crescent. Place the crescents on lightly greased baking sheets.

Almond Pastry

Cover with paper towel and set aside to rise until half doubled in size.

Preheat oven to 400F. Brush the crescents with slightly beaten egg diluted with a little water and bake on the lower shelf of the oven until brown, about 20 minutes. Cool on racks.

Almond Pastry

Vanilla Ice Cream

Today we made Vanilla Ice Cream!

This recipe is from the book “Serendipity Sundaes” by Stephen Bruce with Sarah Key.

1 vanilla bean, 2C milk, 3 egg yolks, 3/4C sugar, 1C heavy cream, 2t vanilla extract

Split vanilla bean lengthwise, and scrape out the seeds into a saucepan to which the milk has been added.

Vanilla Ice Cream

Drop in the bean.

Vanilla Ice Cream

Vanilla Ice Cream

Bring to boil over low heat. Remove from heat. Leave covered for 30 minutes. In heat-safe bowl, beat yolks and sugar until thick and pale yellow, 5 minutes.

Vanilla Ice Cream

Remove vanilla bean from milk and return to a simmer. Add half the warm milk to the egg yolk mixture and whisk until blended. Whisk the yolk mixture into the remaining milk. Cook over low heat, stirring constantly until mixture coats the back of a spoon, 5 to 10 minutes. Do not overheat, or the yolks will curdle. Remove from heat and immediately add the cream. Pour batter into a clean heat-safe bowl. Cover and chill overnight. Add vanilla extract to the batter and transfer to ice-cream maker. If not using ice cream maker, freeze two hours. Remove from freezer, beat with electric mixer 5 minutes on high. Return to freezer for three hours.

Vanilla Ice Cream