The Charmed Kitchen

I was thinking the other day, about how popular the story, A Christmas Carol, still is today. Charles Dickens first published the story in 1843. Dozens of versions of the story have been made into movies.

When someone is called a Scrooge, we certainly know what they mean. It isn’t good.

But, if you think about it, it is kind of unfair to old Ebenezer.

He was an awful person. Stingy, cold and uncaring. But he changed. Isn’t that the whole point of the story?  In Scrooge’s case, it took three ghosts to wake him up. The point is, he woke up, before it was too late.

So I think we all have the chance to choose which Scrooge we want to be. We can be the first Scrooge, who makes poor Bob Crachit work long hours, for little pay, and cares more about money than people. It is a pretty lonely life.

Or we can be the second Scrooge. Scrooge 2.0, if you like. This is the guy who learns to love again. He learns to care and to find a generosity of spirit. According to the story, he lived the rest of his life that way. Better late, than never.

So what makes someone the new and improved version of Scrooge?

Well, the obvious stuff is to be generous. Which does not have to mean giving money to people. You don’t have to give money away. Heck, you might not have money to spare. But if you can afford too, sharing some of it is a nice thing to do.

It is about being generous in spirit, though. Spending time with someone who needs the company.

It could mean donating your time to a charity, or just helping out a friend.

It means trying to accept people who think differently than you. This one can be hard- trust me.

It means not assuming people are poor because they are lazy. There are lots of reasons folks may be down on their luck.

It means being more patient.  This is one I need to work on- especially in traffic!!

It means treating people with love, rather than hate.

It means trying to find value in people- even if it isn’t always obvious.

It means being a little less judgemental.

Be nice to kids.

Be nice to animals.

It means loving yourself. You deserve to be loved.

I know there are plenty of the old Scrooges out there. Call me an optimist, I think a lot more people are like the new Scrooge. The Scrooge who knows what really matters in life. Most of those people didn’t have to be visited by three ghosts to figure that out, either.

I am also not sure we can change other people to be more caring and loving, at least not as easily as Dickens did. Dickens had three ghosts to help him out, after all.  But we can work on ourselves. In the end, only we are responsible for how we treat other people.

Wouldn’t it be nice to be in the post- dream Scrooge world? Surrounded by people who open their hearts to others, people who give, not for recognition, but just because it is the right thing to do.

I know those people are out there. I know a lot of them. I am blessed to have a lot of people like that in my life. I hope you are, too.

Merry Christmas

Happy Holidays

 I have some really fun childhood holiday memories. Perhaps the most fun was getting our own Christmas tree. What really made the trip fun was going with Uncle Frank.

Uncle Frank was my dad’s baby brother. He was always so much fun. He had a great sense of humor, too.

The one thing Uncle Frank never seemed to have- at least at tree cutting time- was a car with a working heater. I am not sure if he and my dad thought it was more of an adventure that way. I mean, we could have gone in my family’s car- but we never did.

One year in particular, will always stand out for me. There were 7 of us in a Volkswagen beetle. Two adults, my Dad and Uncle Frank, three of my cousins, my brother and me. Of course, no heater in the car. It was also a very snowy December, so the car was cold.

We were all bundled up as we headed out to get a couple of Christmas trees. There is a small space behind the back seat in an old Beetle. That is where my cousin Laurie and I sat. My brother and two cousins shared the back seat. Dad and Uncle Frank sat in front.

When we got to the tree farm, the dads pretty much left us kids on our own. There was a lot of snow on the ground and I remember sliding down a snowy hill, over and over. When we were called back to the car- we were all pretty cold- and our boots were full of snow.

I don’t want you to think that my Dad and Uncle Frank were not good parents or reckless. They were the best- and so much fun. They insisted we all take off out wet boots when we got in the car. Everyone tossed them in the area in back were Laurie and I had been sitting. We joined the others in the back seat. My cousin Gary sat on my Dad’s lap. Well, that was after my Dad and Uncle Frank got in the car.

See, there was this problem with the trees. For some reason they didn’t have enough rope- or any rope. I don’t really remember that part.

I just know, that at some point, with the kids shivering in the car- we were now wet and had removed our boots- My Uncle Frank and my father started taping two pine trees to a VW Bug. I remember them passing the tape over and under the car, making sure the trees were not going anywhere.

I feel the need to point out, that the rounded top of the beetle was not an easy place to secure a tree- or two. So the trees ended up more on the sides of the car, taped securely into place. I learned at a very early age, the value of duct tape. The guys had to come in through open windows, since the trees were pretty much blocking the doors.

When my Uncle started up the car- the windows were all frosted up. The heater did not work, so no defroster for the windows. He used his thumbnail to scratch off an area of ice about the size of a silver dollar. He closed one eye, put the open eye up to the little circle he had cleared on the windshield and declared – it was fine- he could see just fine.

We all laughed. He was laughing, so was my Dad. We took our cues from the adults and joined in the merriment. It was a cold, but laughter- filled ride home. When we got back, my uncle crawled out the window and un-taped the trees so we could all get out of the car.

My Mom and Aunt quickly got us into dry clothes and I am guessing they were not as amused by our condition as we were. The point is, no one got hurt and it probably toughened us up a little.

I am glad there are car seats and seat belts and air bags in cars today. I think kids and adults should be safely secured in all moving vehicles. But way back when- we didn’t have those safety features. It isn’t like they decided not to strap us in- they couldn’t.

While my Uncle Frank was laughing and joking around that day, he was also a police officer. I am sure he knew how to drive in snowy conditions. Maybe he was nervous. Maybe my dad was, too. But if they were, they didn’t show it.

I know there was a lot of love and laughter in the Beetle that day. I can only imagine the looks we got from other drivers on our way home. I couldn’t actually see other cars, however, as the view was blocked by the tree branches and frosty windows.

If there is any lesson- perhaps it is to be brave enough to be silly sometimes. While I don’t want anyone to put a child in harm’s way- don’t be so careful that your kid’s miss out on adventures, too.

Be the person that gives a kid a really good memory this holiday season. Perhaps, using duct tape and a couple of trees.

Peanut Butter Thumbprints

The combination of peanut butter and chocolate is a classic. This cookie brings those two flavors together perfectly. The cookie itself has a wonderful outer crunch, but is also tender and melts in your mouth. The addition of a dollop of chocolate finishes the cookie just right.

While making cookies for this holiday season I came upon this recipe. I couldn’t remember the last time I had made them, so I decided to bake up a batch.

I forgot just how much I loved these cookies. I am definitely going to be making them more often.

Of course, you could also use a spoonful of jam or jelly to fill in the cookies. Peanut butter and jelly are also a classic combo. No matter what filling you use, these thumbprint cookies are going to be a big hit.

Peanut Butter Thumbprints

1 c. butter, softened

2 c. packed light brown sugar

1 1/2 c. peanut butter (smooth or crunchy)

2 eggs

1 t. vanilla

2 1/2 c. flour

1 t. baking powder

1/2 t. baking soda

1 3/4 c. finely chopped unsalted, dry roasted peanuts

Melted chocolate, about 2 cups

In mixing bowl, cream together butter, sugar and peanut butter. Beat in eggs and vanilla. Combine flour with dry ingredients and mix into butter mixture. Shape dough into 1-inch balls and roll in the peanuts. Place on ungreased baking sheets. Bake in a 350-degree oven for 8-10 minutes or until cookies are just set. Press thumb gently into the middle of each cookie and cool on rack.  Spoon about a teaspoon of melted chocolate into each cookie. Makes about 8 dozen.

Cinnamon Pecan Shortbread

It seems I am always making variations on shortbread cookies. I love shortbread. I am not alone- so many friends have told me the same thing. There is something about the crumbly texture of shortbread that makes them a favorite for a lot of people.

This recipe is a classic shortbread, topped with cinnamon and pecans. They are really good. You just make a batch of dough, top with a cinnamon – pecan mixture, and bake. Could not be simpler.

As soon as they come out of the oven cut them into little strips. I got nearly 100 out of one batch. It depends on the size you cut them. If you are looking for a simple, yet wonderful cookie, you might want to try these.

This recipe was made for a tech friend who had done me a BIG favor. I call them “Tech Support” cookies, in his honor.

Whatever you call them, I am sure you and your family will love them.

  Cinnamon Pecan Shortbread Cookies

1 c. butter

1 c. sugar

1 egg, separated

2 c. flour

1 T. water

½ c. finely chopped pecans

3 T. sugar

2 t. cinnamon

Lightly grease jellyroll pan (10×15). Mix butter, sugar and egg yolk then stir in flour. Pat into pan. Beat egg white with water until frothy and spread over dough. Combine pecans, sugar and cinnamon. Sprinkle  nut mixture over the dough and bake in a 350-degree oven for 20-25 minutes or until lightly browned. Cut immediately into tiny strips, makes 50- 100.

The last day of my 4 week camp in Hudson was all about cookies. The kids had so much fun. Since we don’t have an oven available at the school, I baked cookies at home for the kids. They got the fun/best part- decorating them. Each child got their own bag of plain cookies, to decorate as they liked.

The cookies each child started with

To decorate the cookies, we had a basic buttercream frosting, a lemon glaze, melted chocolate and lots and lots of sprinkles and colored sugars. I also provided each child with the recipes.

Yes, it was a lot of work – but well worth the effort.

So here are some more pictures from “Cookie Day” in Hudson. Recipes follow, too.

Sugar Cookies

1 c. butter

1 c. sugar

1 egg

1 t. vanilla

3 c. flour

2 t. baking powder

3 T. milk

Extra sugar for sprinkling, if desired

Beat butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and add to butter mixture. Beat in milk. Heat oven to 375-degrees. Roll dough on lightly floured surface to about 1/3- inch thickness. Cut out with lightly floured cutters and sprinkle with sugar or colored sugar if you like and if you are not going to frost them. Bake on an ungreased baking sheet for 10-12 minutes. Cool on baking sheet 3 minutes before placing on wire rack to cool completely. Frost when cooled. Makes about 4 dozen.

Decorating your cookies:

You can use buttercream frostingor use royal icing. Because royal icing contains egg whites it gets hard. Cookies have a smooth appearance and can be stacked. When making royal icing ALWAYS USE PASTUERIZED EGG WHITES OR POWDERED EGGS WHITES TO PREVENT SAMONELLA.

You can also use colored sugar and sprinkles and mini chocolate chips for eyes.

Royal Icing

1 lb. powdered sugar

½ t. cream of tartar

5¼ t. egg white powder

6 T. water

½ t. vanilla, optional

Assorted food colorings

In large mixing bowl combine dry ingredients and mix well. Add water and vanilla and beat until light and fluffy, about 10 minutes. Divide into small bowls and tint each batch as needed. Keep bowl covered with a damp towel while waiting to use so frosting will not dry out.

Classic Butter Cream

1/3 cup butter

4 1/2 cups sifted confectioners’ sugar

1/4 cup milk

1 1/2 teaspoons vanilla extract

In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the 1/4 milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.

Soft Butter Cookies

1 c. butter

1 c. oil, I used avocado oil

1 c. sugar

1 c. powdered sugar

2 eggs

1 T. vanilla

1 t. baking soda

1 t. cream of tartar

½ t. salt

4 ½ c. flour

In mixing bowl, beat together butter, oil, sugars and vanilla. Once well blended, beat in eggs. Stir in the baking soda, cream of tartar and salt, then add the flour, mixing until well combined. Heat oven to 350 degrees. Roll dough into one inch balls and press tops of cookies in sprinkles or colored sugar, if desired. Place one inch apart on ungreased baking sheets. Bake for 12 minutes, or until light golden on bottom. Leave cookies on baking sheets 3 minutes before placing on cooling rack. Makes about 6 dozen cookies.

Chocolate Chip Shortbread Cookies

1 c. butter (no substitutions), softened

½ c. brown sugar

1 t. vanilla extract

2 c. flour

¼ c. cornstarch

½ c. mini chocolate chips

2-3 T. granulated sugar

With electric mixer beat butter, brown sugar and vanilla until well mixed. Stir in flour and cornstarch and then stir in chips. Form into 1-inch balls and place on ungreased baking sheet. Pour granulated sugar on a small plate and dip bottom of drinking glass into the sugar and use this to gently flatten down the cookies. Press small indent in each cookie with a teaspoon. Bake in a preheated 300-degree oven for 15-20 minutes or until the cookies start to brown on the bottom. Cool on sheets 5 minutes before removing to a cooling rack. Makes about 3 ½ dozen.

Gingerbread Cookies

3/4 c. (1 1/2 sticks) butter, softened

3/4 c. packed brown sugar

2/3 c. molasses

1 large egg

1 tsp. pure vanilla extract

3 1/4 c. all-purpose flour

1 tbsp. ground ginger

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. kosher salt

1/4 tsp. ground nutmeg

Sugar Cookie Icing, for decorating

Sprinkles, for decorating

In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and beat until combined. In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients until dough just comes together. (Do not overmix!)

Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours.

Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4″ thick. Cut out gingerbread men and transfer to baking sheets.

Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

Repeat with remaining disc of dough. Decorate with icing and sprinkles as desired.

Fig Kolachy

These cookies really speak to me about the holidays. I have fond memories of making these delicate cookies with my Mother every Christmas. I still make them.

I often make them with a cherry filling, but have also used blueberry, apple or nut fillings. I decided to make a batch with fig jam, for a change.

I made my own fig jam, (recipe follows)  but you could use store bought, if you prefer. Any leftover fig jam can be served with assorted cheeses and crackers as a fun and easy holiday appetizer.

You can finish off the cookies with a light dusting of powdered sugar, if you like. I really love the way they taste. Something rich about the cookie. Perfect end to a holiday meal.

Fig Kolachy

Dough

3 sticks butter

8 oz. cream cheese, softened

3 cups flour

Fig Jam– recipe follows

Powdered sugar, optional

Mix dough ingredients together and chill well before using.

Roll out chilled dough into squares or circles. Spoon a little fig filling into the center and pinch 2 ends or corners together. Bake in 350-degree oven for about 12 minutes, or until golden on edges. Cool and dust with powdered sugar. Makes 4-5 dozen.

Fig Jam

1 lb. dried figs
2 c. water
1-2 c. sugar- I used 1 cup, but use according to your taste
Zest of 2 lemons
2 t. cinnamon
Chop up figs and place in saucepan with the water and cook until tender, about 30 minutes. Add sugar, zest and cinnamon and cook until thickened, about 20 minutes. Stir often to prevent sticking. Puree mixture and set aside to cool.

Lemon Meltaway Cookies

These cookies have a great lemon flavor and delicate texture. The cookie is so tender, in part, because there is cornstarch in the dough. I think you and your family and friends will love them as much as I do.

I will admit to adding a little more lemon zest to the dough and frosting, for even more lemon flavor.

They are also easy to make. They are a slice and bake cookie. That means you make the dough, form into a roll, and chill. Now you can just slice and bake when you have the time. I sometimes make a batch and freeze them- so I can make fresh cookies whenever I like.

In a season of heavy meals and rich desserts, these cookies are light and refreshing.

Lemon Meltaways

Dough:
1 ¼ c. flour
¾ c. butter, softened
½ c. cornstarch
1/3 c. powdered sugar
1 T. lemon juice
1 t. grated lemon peel
Frosting:
¾ c. powdered sugar
¼ c. butter, softened
1 t. lemon juice
1 t. grated lemon peel

In large bowl combine all dough ingredients and mix well. Divide dough in half and roll each half into an 8- inch roll. Wrap in plastic wrap and chill until firm, 1-2 hours. Slice chilled dough into ¼ inch slices and place 2 inches apart on a cookie sheet. Bake in a 350 degree oven for 8-12 minutes, or until cookies are set, but not brown. Cool completely on a rack. Combine frosting ingredients and beat until light and fluffy. Frost cooled cookies. Makes 4 dozen.