Category Archives: Desserts

Cakes, cookies, pies, puddings

Sugar Cookie Recipe

Sugar Cookies are special treats for holidays.

Ready for serving and eating.

Shamrock Sugar Cookie Recipe

To add a special flare to a holiday it is fun to have special Sugar Cookies Recipe to highlight the day, especially if you have children.  I missed February with red hearts Sugar Cookies, so I tried for March with the green Shamrocks.

A perfectly cut shamrock for coloring.

A perfectly cut shamrock for coloring.

Since my children are out of state and my grand-girls do not live nearby, I am not as prone to make the rolled cookies.  We are kids at heart, so my husband and I enjoyed every Shamrock Sugar Cookie.  

Thanks to Betty Crocker for this Sugar Cookie recipe.

See the How-to  Make Sugar Cookies, a blog in pictures.

Sugar Cookie Recipe

A Sugar Cookie recipe to make for any holiday with a cookie cutter and iced with an easy creamy icing.
Prep Time4 mins
Cook Time6 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 5 dozen
Author: Julia Ann

Ingredients

  • COOKIE DOUGH
  • 1 ½ cups sifted confectioners’ sugar
  • 1 cup butter
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon almond flavoring
  • 2 ½ cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon cream of tartar
  • CREAMY I
  • 1 cup sifted confectioners’ sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla or almond, peppermint, coconut or lemon
  • 1 ½ tablespoon cream or 1 tablespoon of water
  • food coloring

Instructions

  • COOKIES
  • In mixing bowl, cream sugar and butter.
  • Add egg and flavorings, mix thoroughly.
  • In smaller bowl, measure the flour, soda and cream of tartar together, whisk or sift.
  • Blend in the dry ingredients.
  • Refrigerate 2-3 hours.
  • Preheat the oven to 375 F.
  • Divide dough in half and roll 3/16-inch thick on lightly floured pastry cloth.
  • Cut with cookie cutter or cut shapes with a knife.
  • Sprinkle with sugar.
  • Place on lightly greased baking sheet or on pans lined with parchment paper.
  • Bake 7 to 8 minutes or delicately golden.
  • Makes 5 dozen 2 to 2 1/2 inch cookies.
  • CREAMY ICING
  • Blend sugar, salt, flavoring (try almond, peppermint, coconut or lemon)
  • Add cream to make it easy to spread.
  • Tint with a few drops of food coloring.
  • Spread on cookies with spatula or pastry brush.
  • Makes icing for 3 to 5 dozen cookies, depending on size.

Notes

Mary’s Sugar Cookie Recipe from Betty Crocker’s Cooky Book. 1971…..Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. 2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”Netta Belle’s Choice®The Art of Gourmet Cookery® and cookbookinabox®. All rights reserved.
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How-to Make Rolled Sugar Cookies:

How-to  Make Rolled Sugar Cookies

Ready for serving and eating.

St. Patrick’s Cookie Celebration Ready for eating.

 Frosted sugar cookies are popular at holiday time.  You see red hearts for St. Valentine’s Day, Christmas trees and candy canes at Christmas, chicks and bunnies for Easter, and green shamrocks for St. Patrick’s Cookie Celebration. The Sugar Cookie Recipe enclosed is from Betty Crocker’s Cooky Book, 1971. Here is a short How-To in photos for St. Patrick’s Shamrock Cookie Celebration, Rolled Sugar Cookies. 

 How-To for Rolled Sugar Cookies

Rolling out the sugar cookie dough

Rolling out the sugar cookie dough

Rolling the sugar cookie dough on a cloth prevent it from sticking as it would on a bread board.

Cutting the shamrocks.

Cutting the Shamrocks.

Keeping the cookie cutter in a bowl of sugar keeps it from collecting cookie dough.  This technique for making  shaped sugar cookies is the same for other rolled cookies.  Use this as a guide for those valentine hearts, candy cane or Easter bunnies.

A perfectly cut shamrock for coloring.

A perfectly cut shamrock, ready for baking.

Bake the rolled sugar cookie at 375°F for 7 to 8 minutes.

Using Easy Creamy Icing

Using Easy Creamy Icing

This is an easy confectioners’ sugar icing with green food coloring and flavored with vanilla.  Consider using red food coloring and cinnamon oil for valentines, or peppermint for red and white candy canes.

Ready for serving and eating.

Ready for serving and eating.

The recipe for Sugar Cookies, also called Mary’s Sugar Cookie Recipe and the Easy Creamy Icing is at link  http://wp.me/p38mXe-79.

 

Julia Ann, cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

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Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce: How-To

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Pears are a favorite fruit at our home.  We like the Red Anjou Pear used in salads or fresh slices, though rarely cook with them.  Cinnamon spiced apple sauce is a favorite too, so decided why not make Spicy Red Anjou Pear Sauce.  I have several old cookbooks, 1940s, and 50s, they did not have recipes for pear sauce.  There was pear jam, preserves,  jelly or pears mixed with other fruits for chutneys.  So, I made the pear sauce as I do  spicy apple sauce.

 How-to  for making Spicy Red Anjou Pear Sauce

Red Anjou Pears

Red Anjou Pears

The Anjou pears are sweet and juicy as well nutritious. One fresh medium size pear has 100 calories. They are fat-free, cholesterol-free and sodium-free and provides soluble fiber.  Pears are an excellent source of vitamin C and potassium.

These pears were from the local grocery, I don’t know where they are grown locally.   Wash them good to get any pesticides off the peel even before peeling them.

Peeled Anjou Pears

Peeled Anjou Pears

After peeling each, I put  them in a pan of water with a tablespoon of lemon juice to prevent the pears browning.  I find it easiest to use the vegetable peeler.  When all peeled, cut into 1/2-inch pieces before cooking.

While placing them in the sauce pan, water and seasons, a picture was forgotten.  I added enough water to cover and added another tablespoon of lemon juice to the water, again to prevent the browning, also adds a little extra flavor.  Recently made another 2 pints of the Spicy Red Anjou Pear Sauce and added about 2 tablespoons of orange juice when cooking.

After the pears were boiling for about 5 minutes, I added the ground cinnamon, nutmeg and allspice.  They were on the hard side, needed to ripen a little more, so I simmered them about 30 minutes or more until tender and softened.  Cooking will vary to the ripeness and your preference.

Cooking Spicy Red Anjou Pears

Cooking Spicy Red Anjou Pears

When they were cooked tender, I added a teaspoon of vanilla.  They were cooked more than in the above photo.  While still hot, put 1/2 to 1 cup pears in the blender to puree.  I pureed them more than I had preferred for this first time.  Having some lumps of pear in the sauce is more to my liking.  Again that is your preference.

Spicy Red Anjou Pear Sauce

A cinnamon, nutmeg, allspice flavored sauce made from Red Anjou Pears. A tasty side dish to have with pork, chicken or vegetarian as salad or dessert. Serve with cottage cheese.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert, Salad
Cuisine: American
Servings: 5 cups
Author: Julia Ann

Ingredients

  • 4 Red Anjou pears
  • 2 tablespoons lemon juice
  • 1 1/2 cups water to cover pears again more or less to your preference
  • 1/3 cup white sugar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon grated fresh nutmeg or ground nutmeg
  • 1/2 teaspoon vanilla

Instructions

  • Wash and peel pears.
  • Core and cut into 1/2 inch pieces into a pan of water with 1 tablespoon lemon juice.
  • Drain the pears and put into 4 quart sauce pan.
  • Add water to cover pears, add 1 tablespoon of lemon juice.
  • Add the sugars and salt.
  • Cook to boiling for 5 minutes.
  • Add the cinnamon, allspice and nutmeg.
  • Cook for 30 minutes, longer if preferred for a softer pear.
  • Remove from heat; add the vanilla.
  • Puree in small batches 1/2 cup to 1 cup of to the thickness preferred.</span>
  • Pour into bowl to store or pour into clean sterile pint jars.
  • Refrigerate until use.

Notes

Orange juice can be used in place of the lemon juice when cooking the pears...... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

2 Pints of Spicy Red Anjou Pear Sauce

2 Pints of Spicy Red Anjou Pear Sauce

The 4 pears actually made about 2 1/2 pints or 5 cups of sauce.  The sauce had to be sampled to see if it was sweet, spicy, good and edible.   It was!   The jars were refrigerated until used. The sauce did not last long, it was more pears and another batch of Spicy Red Anjou Pear Sauce.

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Consider these dishes for the menu:

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Indiana Persimmon Pudding

Indiana Persimmon Pudding

Persimmon Pudding time in Indiana

Indiana Persimmon Pudding

Indiana Persimmon Pudding

Mitchell, Indiana has a yearly Persimmon Festival in September, a week of activities, parades, rides, music and the grand contest of the Best Persimmon Pudding.  

Although I have not entered the contest, I have a good recipe from my Aunt-in-Law.  It has to be good as she has lots of practice; she is now 99 years old. She likes the ripe persimmons fresh off the tree. Her tree is the source of our persimmons as it has been for the family through the years. There has been Indiana Persimmon Pudding from that tree about 70 years.

We have a little tree it is now 4  years old grown from a seed.  To get fruit, there must be a female tree and a male tree.  We don’t know what gender our tree is.  We have an even small tree in the yard.  So maybe we will have our own persimmons someday.  

American Persimmons

American Persimmons

 I freeze 1 cup bags to use throughout the year.  So this week I made the first pudding of this fall.  Also while at her house my husband checked out the persimmon tree which is loaded with 1 inch size persimmons.  The anticipation of ripe persimmons to come this fall in mid to late October.

Indiana Persimmon Pudding

A fall fruit popular in the Midwest. Southern Indiana even has a Fall Persimmon Festival in Mitchell, Indiana with Persimmon Pudding contests. It is small and different fruit from the Japanese persimmon.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Julia Ann

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 2 cups persimmon pulp
  • 2 cups buttermilk or sour milk
  • 1 teaspoon vanilla

Instructions

  • Preheat over to 325 F. Grease a 9 x 13 inch pan with cooking spray.
  • In a medium bowl, whisk together flour, salt, baking soda and cinnamon. Set aside.
  • In a large mixing bowl, cream butter and sugar until fluffy.
  • Add eggs, one at a time, beat after each addition.
  • Add the persimmon pulp and blend.
  • Alternate adding the dry ingredients and sour milk, beat after each addition.
  • Add the vanilla and mix.
  • Pour into prepared 9 x 13 inch pan.
  • Bake 45 minutes or when cake tester comes out clean.

Notes

Instead of buttermilk, I make sour milk with 1 tablespoon apple cider vinegar and fill 2 cup measure with milk. Allow set for 5 minutes to allow milk to sour.

 

Persimmon Festival in Mitchell, Indiana

Persimmon Pudding from NYT Cooking

 

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Sesame Cookies, The Dipping Cookie

Copy of Sesame Cookies_489

Always ready for a cookie to have and share.  Sesame Cookies were a surprising good crisp and crunchy cookie, great for dunking in coffee, cocoa and tea. They are perfect for dipping because the cookie absorbs the liquid, softens and holds together to be eaten without falling into your cup.

  Sesame Cookies, The Dipping Cookie

The Dipping Cookie into cup of coffee

Sesame Cooking, The Dipping Cookies

and re-dipping cookie into coffee

and re-dipping….

This is not my recipe, it is from Cooking Light’s Quick Baking Special.  I had not tried them until I realized I had some tahini left over from making hummus and also some roasted sesame oil.  When cooking I want to use all ingredients completely and not discard the littlest left over. Sesame Cookies  did not sound appealing – no chocolate – though looked very tasty.  And they were very tasty!  Soon called for another batch of cookies.

Smaller plate of Sesame Cookies

Disappearing Sesame Cookies

Sesame Cookies, cookies with roasted sesame seed paste and oil.

Sesame Cookies

A crisp and crunchy cookies with a great nutty flavor great to dip into your coffee or cocoa for a snack or break time.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 3 dozen
Author: Cooking Light, Quick Baking

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/3 cup tahini roasted sesame seed paste
  • 2 tablespoons dark sesame oil
  • 1 tablespoon light-colored corn syrup
  • 2 teaspoons vanilla extract
  • 1 large egg
  • cooking spray
  • 2 tablespoons granulated sugar

Instructions

  • Preheat over to 375 F.
  • Combine flour, cornstarch, baking powder, soda and salt, blend with a whisk.
  • Set dry ingredients aside.
  • Place brown sugar, tahini and oil in a large bowl.
  • Bead with mixer at medium speed until well blended.
  • Add syrup, vanilla extract and egg; beat well.
  • Gradually add flour mixture to the sugar mixture, beating at low speed just until combined.
  • Lightly coat hands with cooking spray. Shape dough into 36 balls (about 1 inch each).
  • Place granulated sugar in a shallow bowl.
  • Roll dough balls in granulated sugar.
  • Place 2 inches apart on baking sheets lined with parchment paper.
  • Flatted balls with bottom of aa glass.
  • Bake 375 F for 10 minutes or until lightly browned.
  • Cool on pans 2 minutes; remove cookies to a wire rack to cool completely.

Notes

Recipe taken from Cooking Light: Quick Baking Special pp 52-53. 2010.

 

While I followed the recipe exactly, or meant to, I inadvertently added 2 tablespoons of vanilla instead of 2 teaspoons.  Interruptions can be a disaster, however I was not going to stop at that; so  with 2 tablespoons of vanilla, I finished and baked the cookies.  They were such tasty, nutty flavored cookies, almost like a hint of peanut butter. As quoted from Cooking Light, “A touch of corn syrup and cornstarch ensures crispness.”  The tahini gives the Sesame Cookies a subtle nutty flavor. 

3 Sesame Cookies on plate

You can’t eat just one Sesame Cookie

https://cookbookinabox.com/oatmeal-coconut-crispies/

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice bring you great recipes for your cooking experience.   ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.  All rights reserved.