Tag Archives: baking

Doug’s Cowgirl Cookies

Doug makes these cookies from an old recipe book; the authors of the recipe are Bev Almageur and Nancy Fry of Fargo, North Dakota.  Doug has tweaked the original recipe a little.

Makes 4 dozen

Preheat oven to 350F

  • 1 ¾ cups flour
  • 1 (to 2 tsp) baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar, firmly packed
  • 2 eggs
  • 2 cups quick-cooking rolled oats
  • 1 tsp vanilla extract
  • 2 cups chocolate chips
  • + anything else you want to add, eg, dried cranberries, nuts, raisins, sunflower seeds, chopped dried fruit, etc
  1. Whisk together the flour, baking soda, baking powder, and salt, and set aside.
  2. Combine the shortening and sugars, and cream well. Beat in the eggs until thoroughly blended.  Add vanilla.
  3. Stir the dry ingredients into the wet, and mix well.
  4. Add oats and chocolate chips.
  5. Drop by teaspoonfuls onto a greased baking sheet.
  6. Bake at 350F for about 12 minutes or until golden brown.

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Filed under baking, comfort food

Lyn’s Cheddar Honey-Mustard Muffins

Have been making these since the seventies, when my dear friend Lyn gave the recipe to me.  Sweet and savoury at the same time; delicious cut in half and toasted.

Picture of muffins

Lyn’s Cheddar Honey-mustard Muffins

  • 2 cups flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 3 Tablespoons honey mustard
  • 2 Tablespoons honey
  • 1 1/4 cups milk
  • 1/4 cup melted butter, cooled
  • 1 cup sharp cheddar cheese, grated (plus a few more shreds for on top)
  1. Preheat oven to 400F.  Butter a 12 muffin muffin tin.
  2. In a medium bowl, thoroughly combine dry ingredients with a whisk.  Set aside.
  3. In a large bowl, whisk the wet ingredients together until smooth and uniform.
  4. Fold the dry ingredients into the wet ingredients, adding the cheddar cheese about half way through mixing.  Do not over mix.
  5. Scoop batter into 12 muffin cups.
  6. Bake at 400F for 20 minutes.

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Filed under baking, Breads/Muffins/Biscuits

Grandma Marg Robertson’s Shortbread

As written:

      • 1 lb butter
      • 5 cups flour
      • 1 cup brown sugar
      • pinch of salt

Method:

    • cream butter and sugar and salt
    • add flour 1 cup at a time using 4 cups
    • use last cup for roll out
    • dough should not be TOO stiff, but stiff enough to roll out
    • bake in 350F oven until slightly browned

My addition:  Roll out to a thickness of approximately 1/4″.  Cut out into shapes using cookie cutter.  Transfer onto a parchment-lined baking sheet.  Bake for approximately 10 to 15 minutes.

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Grandma Marg Robertson’s Melting Moments

I don’t like these, but others in the family do!  This is Grandma’s recipe, as it is written:

      • 1 cup butter (soft)
      • 2 cups flour
      • 3 Tbsp icing sugar 

 Mix like shortbread.  Roll and cut, top with coloured decorations and cook in oven.  When cool put together with butter icing (pink).

I beat together the butter and icing sugar (confectioner’s sugar), then gently mix in the flour until incorporated.  Gather up in a ball and roll out to about 1/4″ to 1/2″ thick. Cut out small shapes with cookie cutter; Grandma used a very small, fluted circle, about one inch in diameter.  Place on a parchment-lined baking sheet, and onto each cookie sprinkle on a few of those tiny little coloured balls used for cake decorating.  I bake in a 350F oven, for around 8 to 10 minutes; these should not brown, but do need to be baked through.

Cool completely.  Make little sandwiches by spreading one cookie with buttercream icing (pink, or not!), then sticking another one to it.

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Shirlee’s Buttercream (for Grandma Robertson’s Melting Moments)

  • 4 Tbsp (1/4 cup) softened butter
  • 2 cups icing sugar (confectioner’s sugar)
  • 1/2 tsp vanilla
  • 3 Tbsp milk or cream

Beat together until fluffy.

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Filed under "Sweets"/Cakes/Etc, food

English Country Bread from Food 52

I was thrilled when I discovered this recipe at Food 52; it really is just like the “country bread” that I love so much in England.  It is dense, and substantial.  It’s unbelievably quick to make and bake (no kneading or second rising — just a 45 minute rise,  then into the oven).

    • 1 package dry yeast, or equivalent (I use 2 1/4 teaspoons of bread machine yeast)
    • 1 teaspoon white sugar
    • 1 teaspoon kosher salt
    • 3 cups unsifted, unbleached all purpose flour OR 3 cups Canadian whole wheat bread flour (with 1 Tablespoon gluten flour, if desired)
    • 3/4 cups boiling water
    • 1/2 cup cold skim milk
  1. Stir dry ingredients together and set aside.
  2. Add boiling water to cold milk in a large bowl.
  3. To the milk & water, add half of the flour mixture and beat well by hand. Stir in the rest of the flour mixture, kneading in the last of the flour.  Knead a few times and shape into a “bread shape” 🙂
  4. Place the dough into a greased loaf pan.
  5. Cover with a clean towel and allow to rise in a warm place for 45 minutes.
  6. Preheat oven to 400 degrees.
  7. Bake, uncovered, for 25 minutes (I consistently need to bake the bread for 8 additional minutes).
  8. Remove from pan and allow to cool.

For original recipe, including the story behind it, go to Food 52 . Liz Schmitt, aka “Liz the Chef’s” blog is here.

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Anne S’s Cranban Cake

Another lower-sugar recipe from my friend Anne S.

  • 1 mashed banana
  • ½ cup white sugar
  • 1 tbsp. molasses
  • ¼ cup oil
  • 1 beaten egg
  • ½ cup yogurt
  • 1 ¾ cup flour
  • 2 tsp. baking powder
  • 1 cup halved cranberries
  • ¼ cup chopped nuts (optional)
  1. Beat together egg, banana, molasses, oil, sugar, and yogurt.
  2. Sift in flour & baking powder
  3. Stir in cranberries & nuts
  4. Spoon into greased 8×8 pan or ring mold
  5. Bake at 375′ for 35-45 mins, depending on pan
  6. Cool on rack before removing.

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