Sunday, December 16, 2012

Cowboy Cookies, Louise Heywood

1 cup cooking oil. (use the oil- butter makes a whole different cookie)
1 cup Brown sugar
1 cup sugar
2 eggs beaten
1 tsp. vanilla
2 cups of flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. baking powder
2 cups quick oatmeal
1/2 cup nuts- we use pecans-chopped
1 cup chocolate chips

Place flour,soda,salt and baking powder in a bowl and whisk them all until well blended.

Mix oil and sugar until well blended using a large wooden spoon or hand mixer.
add beaten egg and vanilla.
add flour mixture a bit at a time.
add- go back to wooden spoon and stir in oats,nuts and chips.
Let rest in the fridge for about an hour.
Preheat oven to 325- bake 12- to 15 minutes- until just getting brown.
ungreased sheet, no parchment paper.

Thursday, November 1, 2012

Shoofly Pie from, The Doubleday Cookbook

I recipe of a good flaky Pie crust
2/3 cup of boiling water
1/2 tsp. baking soda
1/2 cup of molasses ( I use grandma's brand)

Crumb topping:
1 1/2 cups sifted flour
1/4th tsp. salt
3/4 cup of firmly packed light brown sugar
1/3 cup butter

Preheat oven to 350
Prepare or buy a ready made 9"pie crust.
Make sure this is deep dish, you will need it.
Do not bake crust.
Make crumb topping.
Sprinkle 1/3 in bottom of pie crust.

Make filling, I know looks weird as heck, but trust me it is fine, and pour directly on top of crumb mixture.
Cover with remaining crumb mixture and bake on center rack for 35-40 minutes.

I usually place this on a pizza or small cookie sheet in case of some overflow.

Cool and serve slightly warm unless you are Mark who prefers this cold the next day with coffee.
This is a pie you either love or hate.

Monday, April 23, 2012

Sister Leslie can cook-yummy Chicken

Italian-style Charcoal-Grilled Chicken from American Test Kitchen

From the episode: The Italian Grill
Serves 4
For the best flavor, use a high-quality chicken, such as Bell & Evans. Use an oven mitt or dish towel to safely grip and maneuver the hot bricks. If you’re using table salt, reduce the amount to 1½ teaspoons in step 2. You will need two standard-sized bricks for this recipe. Placing the bricks on the chicken while it cooks ensures that the skin will be evenly browned and well rendered—don’t skip this step. A cast-iron skillet or other heavy pan can be used in place of the bricks.
  • 1/3 cup extra-virgin olive oil
  • 8 medium garlic cloves , minced or pressed through garlic press (about 2 1/2 tablespoons)
  • 1 teaspoon finely grated zest from 1 lemon , plus 2 tablespoons juice
  • Pinch crushed red pepper flakes
  • 4 teaspoons chopped fresh thyme leaves
  • 3 teaspoons chopped fresh rosemary
  • Kosher salt (see note)
  • Ground black pepper
  • 1 (3 3/4- to 4 1/4-pound) whole chicken (see note)
  • Vegetable oil for cooking grate
  • 1. Combine oil, garlic, lemon zest, and pepper flakes in small saucepan. Bring to simmer, stirring frequently, over medium-low heat, about 3 minutes. Once simmering, add 3 teaspoons thyme and 2 teaspoons rosemary and cook 30 seconds longer. Strain mixture through fine-mesh strainer set over small bowl, pushing on solids to extract oil. Transfer solids to small bowl and cool; set oil and solids aside.
  • 2. Following illustrations below, butterfly chicken, flatten breastbone, and tuck wings behind back. Using hands or handle of wooden spoon, loosen skin over breast and thighs and remove any excess fat. Combine 1 tablespoon salt and 1 teaspoon pepper in small bowl. Mix 3 teaspoons salt mixture with cooled garlic solids. Spread salt-garlic mixture evenly under skin over chicken breast and thighs. Sprinkle remaining teaspoon salt mixture on exposed meat of bone side. Place chicken skin-side up on wire rack set in rimmed baking sheet and refrigerate 1 to 2 hours.
  • 3. Wrap 2 bricks tightly in aluminum foil. Light large chimney starter filled three-quarters with charcoal (4½ quarts, or about 75 briquettes) and burn until coals are covered with layer of fine gray ash, about 20 minutes. Build modified two-level fire by arranging all coals over half of grill, leaving other half empty. Position cooking grate over coals, place bricks on grate over coals, cover grill, and heat about 5 minutes. Scrape cooking grate clean with grill brush. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).
  • 4. Place chicken skin-side down over cooler side of grill with legs facing fire, place hot bricks lengthwise over each breast half, cover grill, and cook until skin is lightly browned and faint grill marks appear, 22 to 25 minutes. Remove bricks from chicken. Using tongs or towel, grip legs and flip chicken (chicken should release freely from grill; use thin metal spatula to loosen if stuck) and transfer to hot side of grill, skin-side up, with breast facing center of grill. Place bricks over breast, cover grill, and cook until chicken is well browned, 12 to 15 minutes.
  • 5. Remove bricks, flip chicken skin-side down over hot coals, and cook until chicken skin is well crisped and instant-read thermometer inserted into thickest part of thigh registers 165 degrees, 5 to 10 minutes, moving chicken as necessary to prevent flare-ups. Transfer chicken to cutting board and let rest 10 minutes. Whisk lemon juice and remaining thyme and rosemary into reserved oil; season with salt and pepper. Carve chicken and serve, passing sauce separately.