Wednesday, February 29, 2012
The recipe says to drop the dough on the cookie sheet by the half teaspoonful. This makes ridiculously tiny cookies. I did that for the first few cookies and then dropped it on by the tablespoonful. The recipe also makes a paltry number of cookies. If you are going to make this, double the recipe because everyone will want more than one quarter-sized cookie.
Maple Lace Wafers
1/2 cup maple syrup
1/4 cup butter
1/8 teaspoon baking soda
1/2 cup flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1. Preheat the oven to 350 degrees.
2. Combine the syrup and butter in a small pan and bring to a boil. Boil hard, while stirring, thirty seconds.
3. Sift together the remaining ingredients and add all at once, stirring briskly (the batter will be lumpy. )
4. Drop by half teaspoonfuls onto a greased baking sheet, about four at a time. Bake six to eight minutes or until golden.
5. Let set on baking sheet a second or two and then, while still warm, quickly roll each wafer around the greased handle of a wooden spoon to shape a roll or a cone. Cool on a rack. Makes about 28 cookies,
Sunday, February 12, 2012
However, he did agree to clam chowder, which I may or may not have described as New England Clam Chowder. Be warned. This clam chowder is not New England Clam Chowder. He wasn't pleased.
"Why did you say it was New England Clam Chowder?" he demanded. Probaby because the page it is on had fallen out of the cookbook and been stuffed into the new edition of the cookbook, so I couldn't check it out ahead of time. However, New England or not, and even considering it contains the offending tomato, it is pretty good. I cut the recipe in half and even so, we had a ton left over. I sent some home with him and his wife, and we still have two containers in the freezer.
My husband went to great lengths to get things ready ahead of time so we could actually visit with the party guests. There also had to be much cleaning of rugs and floors as the dog continues to be an issue. Baby gates did improve that situation, even though they made me think of my sister, who had more dogs than anyone should ever have (12) and walled off the entire house with baby gates because the dogs fought.
His efforts were actually successful and we were able to sit by the fire and talk to the guests, Lin, my son's mother-in-law, and Alex, his brother-in-law. We had an almost catastrophe when Lin innocently inquired whether there was any shellfish in the soup. Luckily, Bob does not eat shellfish either, so there was some non shellfish soup lurking in the kitchen. Oh, yeah, I used canned clams. Perfectly acceptable. I also didn't thicken it with flour and butter, although I did put in the crackers. Pilot crackers, as I wrote in October, 2010, are not available anymore, except by mail. However, oyster crackers are the same thing and you can buy those at Safeway. It's hard to know what amount of oyster crackers to use, a cup maybe?
Old Fashioned Clam Chowder
60 to 72 chowder clams, scrubbed until water runs clear
1/2 pound salt pork, diced
6 large onions
4 to 6 leeks, cleaned and sliced
3 tomatoes peeled and chopped
2 cups canned tomatoes
3 ribs celery sliced
1 tablespoon chopped parsley
1 teaspoon thyme
1 bay leaf
3 large potatoes peeled and diced
salt and freshly ground black pepper to taste
2 tablespoons flour
2 tablespoons butter
2 large pilot crackers, crumbled
1 teaspoon Worcestershire sauce
2 to 4 teaspoons Tabasco sauce
1. Place the clams in a large kettle or clam steamer with one-half cup water. Steam the clams until they open, about ten minutes, depending on the size.
2. Reserve the broth. Remove clams from shells and remove the logn necks and coarse membrane. Chope half the clams, leaving remainign clams whole. Reserve.
3. Cook salt pork in a heavy kettle until golden. Add onions and leeks and saute until tender.
4. Measure the reserved broth and add water to make up to two quarts and add to the kettle. Add the chopped tomatoes, canned tomatoes, celery, parsley, thyme, bay leaf, potatoes, salt and pepper. Bring to a boil and simmer, covered, about thirty to forty minutes.
5. Blend the flour with the butterand, while stirring, add a little at a time to the hot soup. Add the crackers, Worcestershire, Tabascp and reserved clams. Reheat and test for seasoning. Makes 15 to 20 servings.
We made them for son's birthday dinner. Daughter-in-law described them as "scrape the pan clean good," and they were. The recipe says to put them in individual greased custard cups, but we just put the mixture in a pan. It's pretty simple if you don't mind the calories.
3 cups hot cooked riced potatoes. (riced potatoes go through a potato masher. I just used the mixer.
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup heavy cream
1/2 cup grated sharp Cheddar cheese
1. Preheat the oven 350 degrees.
2. Beat the potatoes with the butter, salt and pepper. Three-quarters fill greased custard cups with the potatoes.
3. Combine the cream and cheese and spread it over the top of the potatoes. Bake until brown, about 15 minutes. Makes six servings.