Peek-a-boos

Christmas cookies are often fancier than cookies made during the rest of the year. These cookies fit the bill by requiring rolling out the dough, cutting them just so, and assembling the cookie. The recipe card suggested using a 2 1/2 inch round cookie cutter, but I used a slightly smaller round cutter which worked out find. For the star pattern for the top cut-out, I just used a butter knife to cut a star pattern that created just enough of an opening for the cookie.

The flavors used in these cookies could very easily be adjusted to meet your needs. The recipe uses lemon extract, but other extracts could be used for a different flavor. The filling is a fruit preserve. I used strawberry preserves to compliment the lemon cookie, but other flavors could be used, such as blueberry preserves or raspberry preserves.  

Peek-a-boos 

• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs
• 1 tsp. lemon extract
• 2 1/2 cup flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup fruit preserves

Cream together butter and sugar. Beat in eggs and lemon extract. Stir together flour, baking powder, and salt; and gradually add to creamed mixture. Mix well. Chill dough. On a lightly floured surface, roll part of dough to 1/8 inch thickness. Cut with 2 1/2 inch round cutter. Place on ungreased baking sheet. Drop a teaspoon of preserves in center. Cut a star pattern into another cut cookie. Center the star-cut cookie on the preserve-topped cookies. Seal outer edges by pressing with a fork. Bake at 375 for 12-15 minutes, or until golden. Allow to cool. Enjoy!

Brittle Cookies

When December comes around, I look forward to trying out new cookie recipes from Mom's recipe box. There are always certain favorite cookies that I make each December, but I love trying out recipes that are new to me. This Brittle Cookie recipe is one such new-to-me recipe that is terrific and easy. I actually made this for Thanksgiving. These cookies were a hit. The cookies are crunchy with a nice balance of chips and nuts.

This recipe gets its name from brittle candy, which is made as a large flat sheet that is then broken up into irregular pieces. These cookies are made as a large sheet, then broken into pieces. When I made this recipe, I used white chocolate chips rather than semi-sweet chocolate chips. These cookies are the right balance of sweet, salty, and crunchy.

Brittle Cookies 

• 1 cup butter
• 1 cup sugar
• 1 1/2 tsp. vanilla
• 1 tsp. salt
• 2 cups flour
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts

Cream butter, sugar, vanilla, and salt until light and fluffy. Add flour; beat thoroughly. Stir in chips and 3/4 cup nuts. Press into an ungreased 13x10x1 jelly roll pan. Sprinkle remaining nuts on top; press in gently. Bake at 375 for 25 minutes. Cool; break into irregular pieces. Enjoy!

Onion Mashed Potatoes

Mom's recipe is titled Lipton Potato Whip, but I used generic dried onion soup mix, so I renamed this recipe. In truth, this recipe is supper easy--just add an envelope of dried onion soup mix to mashed potatoes. Using fresh potatoes is super easy, but if you don't feel like peeling potatoes, instant mashed potatoes would work just fine.

This year, I plan to make this recipe for Thanksgiving. But I wanted to test it out before turkey day, just in case. But these Onion Mashed Potatoes are delicious. Whether you make them for Thanksgiving or any other meal, give this recipe a try.

Onion Mashed Potatoes 

• 2 pounds potatoes (about 6), peeled and cubed
• 1 cup hot milk
• 2 Tbsps. butter
• 1 envelope dried onion soup mix

Boil the potatoes until fork tender, about 20 minutes. drain the water out. Mash the potatoes. Add the milk, butter, and soup mix. Beat until fluffy. Enjoy!

Kiwi White Chocolate Scones

Recently, Mom has regularly invited Meg, Chris, and I to Afternoon Tea at Pinecone Tea Cottage. Every tea menu features a different type of scone that complements the rest of the meal. The first time I went with Mom, the scone contained kiwi and white chocolate chips. I would not have thought of this flavor combination on my own. I highly recommend it.

I will note that these scones spread a bit while baking. I think that I should have used a little more flour. The recipe below lists the amount I used. When the dough comes together, if it is too sticky, add more flour, a little at a time, while kneading the dough. Using cake flour might be another alternative to making sure the scones do not spread while baking. I did not have buttermilk on hand, so I just used one-half cup plain greek yogurt and one-half cup milk as a substitute. Even though these scones did not exactly look like traditional scones, they still were delicious.

Kiwi White Chocolate Scones 

• 3 cups flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 cup sugar
• 1 tsp. salt
• 8 Tbsp. cold butter
• 1 egg
• 1 cup buttermilk
• 1 cup peeled and chopped kiwi
• 1/2 cup white chocolate chips

Mix the flour, baking powder, baking soda, sugar, and salt. Cut in butter using a pastry blender. Add kiwi and chips. In a separate bowl, beat buttermilk and egg. Pour into the dry ingredients and mix to form a dough. Knead the dough for 30 seconds. Form into scones by pressing dough to about one inch in height and cutting into pie-shaped pieces or use a cookie cutter to form the desired shape. Bake at 400 for 10-15 minutes. Allow to cool. Enjoy!

Caramel Apple Cake

Although apples are available year-round, the Fall just seems like a great time for apple desserts. I found this recipe in Mom's recipe box and thought it would be a nice treat on a Fall day as the weather turns cooler. The cake was delicious. And while it was baking, the house smelled so good.

This cake is very easy to make. The ingredients are fairly standard. When I made this cake, I used walnuts, but other types of nuts would work or no nuts at all. The recipe does list raisins, but I left them out of this one. The frosting is a fairly basic glaze with some cinnamon added to highlight the Fall flavors.

Caramel Apple Cake 

• 1 3/4 cup flour
• 1 1/2 cup packed brown sugar
• 1 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. vanilla
• 3/4 cup butter, softened
• 3 eggs
• 2 medium apples, peeled and chopped
• 1 cup nut, optional
• 1/2 cup raisins, optional
• 1 1/2 cup powdered sugar
• 1/4 cup butter, melted
• 3-4 Tbsp. milk
• 1/2 tsp. vanilla
• 1/4 tsp. cinnamon

In a large bowl, combine the first nine ingredients; beat for three minutes. Stir in the apples, nuts, and raisins. Pour into a greased 13x9 pan. Bake at 350 for 30 to 40 minutes. Cool.

Make the frosting by blending the powdered sugar, melted butter, milk, vanilla, and cinnamon until smooth. Spread over the cake. Enjoy!

Brown Sugar Cinnamon Pop Tarts

I had recently made Strawberry Pop Tarts, which were a hit. Mom mentioned that Brown Sugar Cinnamon Pop Tarts were her favorite flavor, so I thought I would give that a try for my next round. Just like the Strawberry version, these Pop Tarts are excellent. The delicious pastry combined with the fresh flavors make for a great treat.

Because the Strawberry Pop Tarts were such a hit, I decided to make more this time. The recipe below should yield 16 Pop Tarts, so that there will be plenty to share. The pastry here is the same pie crust pastry recipe that is so versatile. I thought about adding some cinnamon to the pastry dough, but thought it might be too much. Maybe I will try that next time.

Brown Sugar Cinnamon Pop Tarts 

• 4 1/2 cups flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 2 cups cold butter
• 2/3 cup cold water
• 1 Tbsp. honey
• 3/4 cup brown sugar
• 1 1/2 Tbsp. cinnamon
• 2 Tbsp. flour
• Egg wash (1 egg beaten with water)
• 1 cup powdered sugar
• 1-2 Tbsp. milk
• 1 tsp. vanilla
• 1 tsp. cinnamon

In a large bowl, blend flour, sugar, and salt. Use a pastry cutter to cut in butter until mixture is crumbly. Pour in cold water and honey while mixing until a dough ball forms. Refrigerate dough for 30 minutes. Roll out dough to about 1/8 inch thick. Cut into 3x4 inch rectangles. Place a rectangle on a lined baking sheet. Brush each with egg wash. Combine brown sugar, cinnamon, and two tablespoons of flour. Scoop a spoonful onto each pastry, spreading evenly while leaving a 1/4 inch edge. Brush egg wash on the top pastry piece and place pastry, egg wash side down. Crimp the edges of the two layers together, using a fork to create a decorative edge. Use a toothpick to poke a few holes into each pop tart to allow steam to escape. Bake at 375 for 20 to 25 minutes. Allow to cool. Combine the powdered sugar, milk, vanilla, and cinnamon to make the frosting. Spread onto each pop tart. Enjoy!

Italian Beef

Growing up in the Chicago-area, Italian Beef sandwiches were a common meal from any number of local fast-food places. Chicago has many famous beef stands that are reliable sources of a great sandwich. My personal favorite is Al's Beef, just behind my high school in Little Italy. While Italian Beef sandwiches were part of my childhood, we never made them at home. But, with the recent show, The Bear, it occurred to me to try making Italian Beef at home.

There are many recipes available online. Some involve fairly complicated processes, such as searing the meat then slow roasting the beef for 12 hours. But I decided to go with a more simple and direct method--the slow cooker. When I made this recipe, I used the high setting for about three and a half hours. Depending on the timing, you could use the low setting for seven to eight hours. Whatever method that you use, be prepared for your house to smell wonderfully like Al's Beef on Taylor Street for hours. For the bread, the best option is Turano French Rolls, which are crusty yet soft and perfect for being dipped to soak up the gravy.

Italian Beef 

• 3-5 pounds chuck roast
• 3 cups water
• 1 package dry Italian dressing mix
• 1 tsp. parsley
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 bay leaf
• 1 tsp. ground black pepper
• Turano French Rolls

In a saucepan, bring the water and all the seasonings to a boil. Place the meat in a slow cooker. Pour the boiling mixture over the meat. Cook on high for 3 to 4 hours or on low for 7 to 8 hours. Remove the bay leaf. Shred or thinly slice the meat and return to the slow cooker. Serve the meat on the Turano French Rolls. Dip the sandwich in the gravy. Enjoy!