Cook's Country Black and White Cookies

               Black and White Cookies

(this is a yummy and fun cookie, but lots of work for 12!  We don't make them very often, but we think the work is worth making them especially from scratch!  These are famous in New York and come from Cook's Country )

For the Cookies:  

1 3/4 c. flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
10 Tbsp. unsalted butter, softened
1 c. sugar
1 large egg
2 tsp. vanilla
1/3 c. sour cream

**Preheat oven to 350F.  Position racks to upper-middle and lower-middle positions.   Line 2 cookie sheets with parchment paper.  Combine flour, baking powder, baking soda, and salt in bowl.

2.  In stand mixer beat butter and sugar on medium/high speed until pale and fluffy about 2 min., Add egg and vanilla and beat until combined.  Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of sour cream, scraping down bowl as needed.  Give dough final stir by hand.

3.  Using greased 1/4 c. measure, drop cookie dough 3" apart onto cookie sheets, bake until edges are lightly brown, 15 to 18 min., switching and rotating sheets halfway through baking.  Let cookies cool on sheets for 5 min., then transfer to wire rack to completely cool about an hour.

Glaze: 

5 c. powder sugar, sifted (make sure you sift the sugar)
7 Tbsp. whole milk
2 Tbsp. corn syrup
1 tsp. vanilla
1/2 tsp. salt 
3 Tbsp. Dutch-processed cocoa powder, sifted

1.  Whisk sugar, 6 Tbsp. milk, corn syrup, vanilla and salt together in bowl until smooth.  Transfer 1 c. glaze to small bowl; reserve.  Whisk cocoa and remaining 1 Tbsp. milk into reserved glaze until combined.

2.  Working with 1 cookie at a time, spread 1 Tbsp. vanilla glaze over half of underside of cookie (that is what makes the tops flat) Refrigerate until glaze is set, about 15 min.  Spread 1 Tbsp. of the chocolate glaze over the other half, let set, takes about an hour
**hint:  use a butter knife or offset spatula to spread the glaze

     
                                                           

M&M cookies

     M&M Cookies from Rachel Cooks

(I love this recipe!  Rachel calls it perfect!  I have made this many times especially when I want a change from my "Mrs. Fields" recipe, it is a favorite in my family too!)
This recipe makes 2 doz., I usually triple it, but the dough will be thick!

Preheat oven to 350 F. degrees
2 c. flour
1 Tbsp. cornstarch
3/4 tsp. salt
1 tsp. baking soda
3/4 c. brown sugar
3/4 c. unsalted butter, softened
1/2 c. sugar
1 large egg
1 Tbsp. vanilla
1 (12 oz) pkg. mini M&M's

1. Mix together flour, cornstarch, salt and baking soda in a bowl and set aside.

2. In the mixer bowl, cream together butter and both sugars on medium speed until light and fluffy (about 2-3 min.).  With the mixer on low, add in egg and vanilla.  Return mixer to medium speed, and mix until incorporated. Scrape sides of bowl

3.  Now with mixer on low, add dry ingredients in bowl, gradually until dough forms.  Stir in M&M's by hand.  Refrigerate dough for at least 30 min.  Line baking sheets with parchment paper, and set aside.

4.  form into balls about 1 Tbsp.  Bake for 9 to 11 min. or until edges are barely golden.  Remove from oven and let cool a couple min. on sheet then put them on wire rack to finish cooling.  Store in airtight container. 

Boston Cream Pie

   
(I found this recipe on a recipe card that came in the mail.  My husband grew up loving Boston Cream Pie and asked me to make this for him, this was about 18 years ago, and we still love this recipe to this day-he usually makes it now)
**this makes a 9" round filled dessert, Makes 8 servings.  Preheat oven to 375 F.  Line bottom of 9" round pan with parchment paper or waxed paper.  Lightly grease the sides.

Cake: 
  1 c. flour
  2/3 c. sugar
  1 1/4 tsp. baking powder
  1/4 tsp. salt
  1/3 c. butter
  2 eggs
  1/3 c. milk
  1 tsp. vanilla
** In blender or food processor, combine all ingredients.  Process 30 seconds, until all ingredients are blended.  Pour into prepared pan.  Bake at 375 F. for about 20 min, or until cake tests done in the center.  

Filling:
  1/4 c. sugar
  3 Tbsp. cornstarch
  dash of salt
  1 1/4 c. milk
  2 egg yolks
  1 Tbsp. butter
  1 tsp. vanilla
**Combine sugar, cornstarch, salt, milk and egg yolks in top of a double boiler.  Cook, stirring until thickened and smooth.  Stir in butter and vanilla, Cool.

Frosting:
  1 sq. (1 oz) unsweetened chocolate
  2 Tbsp. butter
  3 Tbsp. milk
  1 1/2 c. powder sugar
  1/2 tsp. vanilla
**In saucepan, combine chocolate, butter and milk.  Cook over medium heat until chocolate is melted.  Stir in powder sugar and vanilla.
**Cut cooled cake into 2 layers.  Spread one layer with filling; top with 2nd layer.  Spread frosting over top, will harden like a glaze.  Yummy!!

The Woodhouse Fish Company DIY Lemonade!

      The Best Lemonade!
(this is the best lemonade I have ever had, I am picky about my lemonade, but fresh and carbonated? Refreshing!  My husband had this DIY lemonade at The Woodhouse Fish Company in San Francisco ( one of his favorite places to eat there) and asked the waiter about the recipe and the ratio of liquids.  Results?  Fabulous!  I will say I can't get enough especially when it's hot, my kids who don't like lemonade love this)

Ingredients:  Fresh squeezed lemons, 
Club Soda, Simple Syrup

To make Simply Syrup:  1 part sugar, 1 part water, heat together in pan until sugar is completely dissolved.  Cool ( we make a 2 qt pitcher full and store in fridge)

to assemble the lemonade: put ice in first, 

1 part lemon juice
2 parts simple syrup
4 parts club soda
ice  -   adjust to your liking- don't put a lot of lemon juice, it can be overpowering.  Enjoy!

Soft Gingersnap Cookies

Soft Gingersnap Cookies

(my sister gave this recipe to me and is it the best I've had so far!  They are soft with plenty of ginger, I think I will dip half in white chocolate this year for my cookie plate.  My grandson loves these better than my chocolate chip cookies!)



3/4. butter

1 c. sugar

1 egg

1/4c. dark molasses (full flavor)

2 tsp. baking soda

1 tsp. cinnamon

1 Tbsp. ground ginger

2 c. flour

**Preheat oven to 350F.  Beat butter and sugar together, add the rest of the ingredients and mix well.  Roll into balls and then roll into crystal sugar, makes for a great crunch! Bake for 8 to 10 min.   3 doz. cookies.   I usually double this recipe because I run out too fast!  Enjoy! 

Lovely Rum Cake

              Rum Cake
(The first time I had this cake, my roommate, Teresa Harris,  German mother made for us. It's a lovely cake with a dusting of powder sugar and a nice soft texture  I fell in love with it and just being a simple cake can go with so many things- I have added extra at the bottom if you want a glaze to it- remember the alcohol burns out when the cake is cooked.)


Cake:  1 pkg. yellow cake mix
2 (3 3/4oz) pkgs  vanilla cook and serve pudding (put in as a powder)
4 eggs
1/2 c. oil
1/2 c. Baccardi dark rum
1/2 c. water

Preheat oven to 325 F.  Grease and flour Bundt pan.  Mix all cake ingredients together.  Pour in pan.  Bake 1 hour (my pan is dark and heavy, it only took 50 min.  so watch it) use toothpick to see if its ready.  Cool,  turn cake onto rack or plate.  Sift powder sugar on top.

If you prefer the glaze:
(if you want more on top of cake)
1/2 c. butter
1/4 c. water
1/4 c. rum
1/4 c. sugar - boil 3 min. pour over hot cake.  

For more fun : 
on bottom of pan put 1/2 c. coconut, chopped walnuts and let set 1 hour before removing cake from pan. 

Mint Chocolate Cookies from Cook's Country

Mint Chocolate Cookies

(this is a Cook's Country recipe, the first time I made this, my mother in law said they used to make something like this, and this became a winner for my Christmas plate)

1 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter
3/4 c. light brown sugar (packed)
6 oz. bittersweet chocolate chopped ( I use Ghirradelli bittersweet bars)
1 large egg
36 pieces Andes chocolate mints ( about 1/2 lb. ) unwrapped

1. Combine flour, baking soda, and salt in medium bowl.  Melt butter and brown sugar in medium saucepan over low heat.  Add chocolate, cover pan with lid, and let stand off heat until chocolate melts, about 4 min.  Stir until smooth, transfer chocolate to bowl of electric mixer, and let cool, about 10 min. ( it didn't take that long for me).

2. with electric mixer on medium speed, beat egg into cooled chocolate mixture until thoroughly combined.  Reduce speed to low and mix in flour mixture until just combined, about 1 min. This dough is sticky and refrigerating it will help to harden it ( I made the mistake of adding flour and it makes the cookies very dry)  Cover dough with plastic wrap and refrigerate until firm, about 1 hour.  Preheat oven to 350.

3. Roll 2 tsp. dough (I usually do a little less to make this stretch farther for Christmas) into a ball and place about 2 inches apart.  Bake until cookies are set, 10 to 12 min ( mine did not take that long, start with 8 min).  Remove from oven and top each cookie with a mint and let set until it melts ( about 1 min)  then spread and transfer to rack to finish setting up.  

Enjoy!  Can be stored in airtight container up to 1 week.  I usually freeze them waiting for my Christmas plate.