Joyfully Almond Chippers

Joyfully Almond Chippers

1 cup butter

2/3 cup brown sugar

1/2 cup granulated sugar

1 egg, lightly beaten

1/4 cup sweetened condensed milk *

1 tsp almond extract

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp salt

2 cups flaked coconut

2 cups semisweet chocolate chips

1 cup sliced almonds

Heat oven to 375 F. Combine butter and sugars in large bowl. Beat at medium speed until well blended. Combine egg, milk, extracts and mix into creamed mixture at low speed until blended. Combine dry ingredients and mix into creamed mixture at low speed until just blended. Stir in, one at a time, coconut, chocolate chips and almonds.

Drop by rounded spoonfuls 2 inches apart onto parchment-lined baking sheets. Bake at 375 for 10 to 11 minutes or until golden brown. Do not overbake. Makes 3 dozen cookies.

* Note: since this requires so little of a can of sweetened condensed milk, instead of wasting the remainder one good recipe to use it on is Soft and Chewy Caramels.

Aunt Peggy & Uncle Lee at Nahcotta Dock

Toffee Bars

Toffee Bars

These chewy, nutty cookies are the result of modifying a recipe that was supposed to make a "Praline Pie." An added bonus: they're easy to make!

Base:

6 Tbs margarine, melted

1-1/4 cups graham cracker crumbs

1/3 cup sugar

Filling:

1/2 cup (1 stick) margarine, melted

2 cups firmly packed light brown sugar

1-1/2 cups all-purpose flour

2 tsp baking powder

2 eggs

2 tsp vanilla extract

2 cups coarsely chopped pecans, divided

1-1/2 to 2 cups semisweet chocolate chips

Mix margarine, crumbs and sugar in a 9x13 pan.  Press into bottom of pan.  Bake at 350° F for 5 minutes.

In a large bowl mix, using an electric mixer at low speed, mix melted margarine and brown sugar until blended.  Mix in flour, baking powder, eggs and vanilla until well combined.  Stir in 1-1/2 cups of the pecans and the chocolate chips.  Spread mixture on base and sprinkle remaining pecans over top.  Gentle press pecans into surface.  Bake at 350° F for about 30 minutes.  Cut into bars.

Bro

Grandma Maude's Oatmeal Cookies

Grandma Maude's Oatmeal Cookies

Okay, this is probably a pretty standard oatmeal cookie, but it is the only recipe I’ve found so far that was passed down by Grandma Maude McQuoid.

Grandma Maude (McQuoid)

1-1/2 cups butter, softened 

(original recipe called for shortening)

2 cups sugar

2 eggs, well beaten

3 cups flour

2 tsp cinnamon

1/4 tsp cloves

1/4 tsp allspice

2 tsp baking soda

1/2 tsp salt

4 cups oatmeal

2/3 cup milk

1 cup chopped walnuts

1 cup raisins

Preheat oven to 375° F.  Line cookie sheet(s) with parchment paper.

Cream butter and sugar; then add the eggs.  Sift flour, soda, salt and spices together; stir in oats.  Add milk and flour mixture alternately to the butter mixture until it is well blended.  Stir in walnuts and raisins.

Drop by spoonfuls on cookie sheet and press down with glass which has been dipped in flour.  Bake until done (no time given--assume 10 to 12 minutes).

Snickerdoodles

Snickerdoodles

Treeva

Plain, simple cookies, but totally delicious

2-2/3 cup flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1 cup butter, softened

1-1/2 cup sugar

1 tsp vanilla

2 egg

Cinnamon Sugar

1/3 cup sugar

3 tsp ground cinnamon

Preheat oven to 375° Fahrenheit.  Line cookie sheet(s) with parchment paper.

Stir together flour, cream of tartar, baking soda and salt to combine thoroughly; set aside.  In shallow bowl or pan, stir cinnamon with the 1/4 cup sugar.

Combine butter and 1-1/2 cup sugar in mixing bowl; beat until fluffy.  Blend in vanilla, then beat in egg until well combined.  Gradually add flour mixture, beating just until well combined.

Drop dough by rounded teaspoons, six to eight at a time, into Cinnamon Sugar and roll to coat well, shaping into balls as you roll.  Place about 1-1/2 inches apart on baking sheets.

Bake about 10 minutes until edges are golden brown.  Transfer to rack to cool.  Makes about 36 cookies.

Halibut Olympia

This is a very simple and tasty way to prepare Halibut, which can taste fairly bland otherwise. The final Panko-crumb and cheese mixture adds a nice crunch to the recipe.

Halibut Olympia

Four 6-oz Halibut fillets

3 tablespoons lemon juice 

Topping:

1/2 cup grated Parmesan cheese

1/2 cup mayonnaise

1/2 cup softened butter

1/2 tsp salt

1/4 tsp white pepper

1/4 cup prepared mustard

(Dijon, champagne, stone ground or other interesting mustard)

3 Tbs chopped green onion (optional)

1/2 cup Italian-flavored* Panko crumbs

Additional 3 or 4 Tbs. grated Parmesan cheese

Preheat oven to 375°F. Butter a 9x13 pan. Place halibut in pan, sprinkle with lemon juice. Bake for about 7 to 8 minutes until almost done (almost opaque, but not quite).

While fish is baking, mix topping ingredients in a small bowl, and mix Panko crumbs and additional Parmesan in a separate bowl.

Remove halibut from oven and spread with topping mixture, and sprinkle Panko-Parmesan mixture over topping. Return fish to oven for additional 4 to 5   minutes until the mixture on top started to bubble or brown slightly and the crumbs begin to brown.

*The Italian-flavored Panko crumbs are excellent, but if you don't have them the plain will work fine

December 1945: Mom, Gram & Gramps on the Right; Aunt Peggy back left

Sherrie's Tamale Pie

Sherrie's Version of Tamale Pie

Adapted from a Corpenny's Restaurant recipe, which was originally adapted from a Fannie Farmer cookbook. This version makes a very large batch of filling, which is enough for two 10-inch casseroles (and maybe a little bit more--I sometimes end up with one or two small extra individual casseroles that may only have the cornmeal mixture on top).

3 pounds Jimmy Dean Original Flavor sausage (the big Costco "chub")

Salt & Pepper to taste

Bro loved to fish!

1-1/2 cup diced mild onion

1 diced red bell pepper

3/4 cup diced celery

4 to 6 cloves garlic, minced

(I usually just use the stuff in a jar)

2 14-oz can petite-diced tomatoes

(I prefer S&W with onions & garlic)

2 small cans diced green chiles

about 1 cup black olives, sliced

3 Tbs chili powder

1 Tb ground cumin

6 Tbs butter (3/4 stick)

2-1/4 cups cornmeal

3 tsp salt

2-1/2 cups shredded cheddar cheese (divided)

2-1/2 cups shredded Monterey Jack cheese (divided)

Optional Accompaniments: Salsa, Sour Cream, Guacamole

Crumble the sausage into a large Dutch oven, seasoning with salt & pepper. Brown over medium-high heat, stirring frequently.  When the sausage is almost browned, add the onion, red bell peppers, celery,  and garlic.  Continue cooking until the vegetables are tender, about 10 - 12 minutes.

While the sausage and vegetables are cooking, place the tomatoes, diced green chiles and olives in a large colander to drain.  When the vegetables are tender, pour the sausage mixture over the tomatoes in the colander and drain (if your colander isn't large enough, put the drained, canned vegetables into a separate bowl, then drain the meat & vegetable mixture). Return the mixture to the Dutch oven and add the chili powder and cumin.  Bring to a simmer and cook for 20 to 30 minutes.  The mixture can be cooled and refrigerated or frozen at this point, if assembling casserole(s) later.

To make the cornmeal mixture: bring 6 cups of water and the butter to a boil in a large, deep saucepan.  Meanwhile, stir together 3 cups cold water, 2-1/4 cups cornmeal and 3 tsp salt.  When the water-butter mixture has come to a boil, slowly stir in the cold water-cornmeal mixture.  Return to a boil, stirring constantly, then reduce the heat to as low as possible; cover and simmer for 30 minutes.

Lightly grease a two 10-inch inch baking pans.  Spread about 1/4 of the corneal mixture in each pan.  Refrigerate for about 10 minutes to cool and slightly firm. Spread the sausage mixture evenly over the cornmeal layer, making sure to spread to the corners.  Top with half of the cheddar and Monterey Jack cheese (or you may, especially with pre-made, cooled filling, mix the cheeses into the filling).  Spread remaining cornmeal mixture over the cheese and top with the remaining cheeses. 

Bake at 350° F for 1 hour or until heated through and golden brown on top.  Serve with Salsa, Sour Cream and Guacamole, if desired.

NOTE: Since this makes two casseroles, you can freeze half the filling to make another casserole at a later date and adjust the cornmeal layer ingredients and cheese appropriately.

Sherrie's Taco Soup

Sherrie's Taco Soup

1 or 2 Tbs olive oil

1 lb Johnsonville Chorizo Sausage

Salt & Pepper, to taste

1 large sweet onion (usually Maui or Vidalia), chopped

2 Tbs garlic, finely minced (I usually just use the jarred stuff)

1 can (6 oz) tomato paste

1 can (8 oz) tomato sauce

1 can (14.5 oz) petite-cut tomatoes

2 cans (14.5 oz) low-sodium chicken broth

1 can black beans, drained and rinsed

1 can corn, drained *

Tortilla Chips

Sour Cream

Me & Bro

This recipe makes quite a bit, so you’ll need to use a Dutch oven or a very large saucepan. Brown the sausage in the olive oil over medium-high heat, seasoning with salt & pepper. Add the chopped onions and sauté for 5 or 6 minutes, add the  garlic and sauté for another 2 or 3 minutes.

Add all the canned ingredients and bring to a boil; lower heat and simmer for 10 - 15  minutes. Serve with tortilla chips and sour cream.

* You can, of course use fresh or frozen corn kernels.