Butter / Egg Usage – December 2016

December started out for me on the 16th. This does not a good month of cooking/baking make. I mean it is December after all, but sometimes after Thanksgiving, you just do the best that you can do. Sad, but true. That and my dishwasher died – serious impediment to doing anything in the kitchen. It is surprising how much so.

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Southern Toffee

16 December 2016 – 12 Tbs / 2 eggs – Chocolate Chip Pretzel Bars

18 December 2016 – 24 Tbs – Southern Toffee 

22 December 2016 – 2 eggs – M&M Cookies

26 December 2016 – 8 Tbs unsalted butter- Chex Mix

26 December 2016 – 16 Tbs / 2 eggs – Sugar Cookies

26 December 2016 – 4 Tbs – Real Macaroni and Cheese

27 December 2016 – 2 Tbs – Sautéed Apples

30 December 2016 – 12 Tbs – Pecan Chocolate Toffee Shortbread Cook’s Country

30 December 2016 – 5 1/3 Tbs – Sausage Cheddar Scallion Biscuit Bread
Eggs = 6

Butter = 83.3 Tbs = 10.4125 sticks – 41.65 ozs – 2.603 pounds.

Eggs = 2 +2 +2 +6 – math is involved. = 12 large eggs.

 

 




Butter / Egg Usage – November 2016

4 November 2016 –  Walnut Tartlets – 16 Tbs (8 for crust / 8 for filling) / 1 large egg

4 November 2016 – Sour Cream Pecan Sandies – 8 Tbs / 1 large egg

4 November 2016 – Keebler’s Pecan Sandies – 8 Tbs / 1 large egg

12 November 2016 – Lemon Buttermilk Cupcakes – 1 large eggdd_1645

13 November 2016 – Parmesan Walnut Crackers –  8 Tbs

18 November 2016 – Nut Tassie Dough – 16 Tbs

18 November 2016 – Lemon White Chocolate Chip Cookies – 16 Tbs / 2 large eggs

23 November 2016 – Cornbread for Dressing, two pans – 2 eggs

23 November 2016 – Sugar Cookies with Hershey’s Kiss – 8 Tbs / 1 large egg

23 November 2016 – Butter Crust – 5  1/3 Tbs butter

23 November 2016 – Old-Fashioned Pecan Pie – 4 Tbs / 6 large eggs (yolks only)

23 November 2016 – Sunday Sweet Potatoes – 5 1/3 Tbs / 2 large eggs / 4 Tbs

24 November 2016 – Cornbread Dressing – 3 Tbs / 2 large eggs

25 November 2016 – Lemon Bars – 8 Tbs / 5 large eggs

 

114.9 Tbs butter = 14.3625 sticks = 57.45 ozs = 3.59 pounds

7 eggs

 

Christmas Sugar Cookies 

So I treated myself with two new cookie cutters this year – an intricate snowflake and a Moravian star. The company is Salem Candle Works and the cookie cutters are made in North Carolina in the Moravian area of the state. I wish I had tried to do more things in the state when we live there, but once again, kind of like England, I missed opportunities. That said this is always my favorite sugar cookies – because they are stupidly good. They make me happy and I have been making this recipe since 2002. A Food Network recipe that really works and, honestly, is dead simple.dd_1745

1 cup unsalted butter, softened
1 cup sugar
2 eggs, lightly beaten
2 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt

Over a sheet of waxed paper, sift together flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, cream together butter and sugar. Beat in eggs and vanilla. Sift in flour, a cup at a time. Blend until just mixed. Pour  onto a surface and mix til it just comes together. Press into a disk, wrap in plastic wrap and refrigerate 3 – 4 hours or up to 3 days.
Preheat oven to 350 degrees. Roll out dough to about an 1/8 inch and cut with cookie cutters. Place on parchment lined baking sheet and sprinkle with colored sugar. Bake for 10 minutes, turning the pan half way through. Let rest on baking sheet for a minute and then remove to a rack to cool completely.
Dec 2002 – best sugar cookies ever

Jan 2003 – “for cast boy” – bake on parchment not on silpat. Used granulated sugar – very pretty.

24 Dec 2003 – best cookies, took to Samantha’s for Christmas Eve – 8 minutes.

24 December 2004 -vvg as always

24 December 2006

28 January 2014

30 December 2016 – 8 minutes with awesome new cookie cutters.

 Sugar Cookies with Hershey Kisses

Another cookie at the request of someone to help me push my limits. I cannot remember the last time I purchased Hershey Kisses – it might be never, but someone at my beach local requested a Hershey Kiss cookie and I was loathe to do it with the traditional peanut butter cookie part. Guess that’s my prejudice – it is not a combination that I care for. So I found this recipe for a sugar cookie, to my mind, a more neutral base.

It is the hazard of being a food blogger: You make something, but do not get to shoot photos because a certain 20-something year old lives with you or at least stops by often eats everything before you have the chance to take pictures. Damn it. Well, guess that means I will have to make this again sometime soon. I do have a shite load of Hershey Kisses still left in the pantry, sort of like all those M&M’s I have in pantry.

It is not that I do not like chocolate, I just don’t seem to be distracted by it like lots of people (read: women) are. A chocolate kiss here and there is nice, but I can let an open bag sit in the pantry for just about ever. It is always the way it has been for me.

1/2 cups unsalted butter, room temperature
1 large egg
1 cup sugar
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoons kosher salt
1/4 teaspoons baking soda
2 tablespoons milk
35 Hershey’s Kisses, unwrapped, um … duh
1/2 cups powdered sugar (optional – for rolling – really, not optional in my opinion)

Preheat oven to 350 degrees.  Sift over a piece of waxed paper, flour, salt, and baking soda.

Beat butter, egg, sugar, and vanilla until blended. Slowly blend the dry ingredients and the milk into the butter mixture.

Shape  cookies into 1 inch balls. Roll each ball in powdered sugar.

Place on cookie sheet lined with parchment paper. Bake for 8 – 10 minutes until the cookies are just slightly browned. Remove from the oven and let cool for 1-2 minutes. Press a chocolate kiss into the center of each cookie. Move cookies to a wire rack to completely cool. Makes around 35 cookies.

Bench Notes: This dough takes a little work. It is not easy. You have to man-handle it a bit to get round balls of dough, but it is certainly worth the effort. The Boy was my taste tester for the first one.

Yes, I do that. Bake the single cookie just to see how it works. Since I had never done something like this before – I mean with the Hershey Kiss – I figured it was a wise thing to do. Nothing worse that throwing a whole pan of cookies in the oven and not really having a clue how things are going to work. And then have to throw them in the trash can. That just about kills me. So I have learned my lesson – a test cookie is a good thing.

Maybe next time there will be a picture. Hopefully.

Cookie Cutters

I do not have a lot of things from my mother, but these she gave me these cookie cutters years ago. I do remember them from when I was a kid. They are cookie cutters in the shapes of suits of cards – heart, diamond, club, and my favorite, a spade.

My aunt was just two years older than my mother and the third to the last girl born – there were eleven children in the family – my mom was the last single girl born at my grandmother’s age of 41 – yes, that wasn’t really a sentence in the proper sense of things. So, my aunt was born when my grandmother was 39 and we won’t even mention the twins that were born after my mom when my grandmother was 44.  I just do not understand being married at 16 and having kids into your 40s. That was a very different time – I get it, but that just seems wrong.

Either way, my aunt and my mother would love to play cards – gin rummy. My aunt would come down from North Carolina and there were cards or scrabble every night at the kitchen table in our little house. They tried to include me, but I just do not have the brains for cards. I wish I did, but …. I did love to sit there and listen to the two sisters talking.  They were so much alike, but I am so glad that my mother left North Carolina. It made our lives so much easier growing up in Florida away from such a rural situation in North Carolina. That doesn’t mean I didn’t enjoy visiting North Carolina. I did, especially when we would bring home a full cooler of Revels BBQ – the stuff that heaven is made of. No, I am not exaggerating.

As we enter the beginning of sugar cookie season –  yes, it is a real season in my mind anyway, I thought I would share my cookie cutters. I have no idea how old these are, but they have been in my life as long as I can recall – that means they must be pushing an age I would rather not say.  I have other cookie cutters that I have purchased, but these are a sentimental favorite of mine. They remind me of my mom and my aunt and gin rummy and my inability to play cards.

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Egg Usage – by month – (February 2016)

What shall I decide to represent the February Egg Usage, not sure what will work. But these are great sugar cookies that I have been making them for donkey’s years and now I have Mardi Gras Cookie Cutters. Cool.  Thank you King Arthur Flour. I really hope March is better, but that is just me. Damn Mardi Gras came too early. So strange. D&D_1180

February 4 – 2 – Chocolate Chip Walnut Blondies

February 5 – 2 – Sugar Cookies

February 20 – 2 – Oatmeal Pecan Toffee Cookies

February 24 – 3 – Carrot Cake

February 27 – 2 – White Chocolate Macadamia Nut Cookies

February 29 – 4 – Apple Carrot Cupcakes

Apparently I need to add this up and do some math – ugh.

15 eggs @ .33 each = $4.95. I can do better.

Butter Usage – by month – (February 2016)

February 1 – 2 Tbs – Grilled Cheese Sandwich – yep boring, but I love a good grilled cheese. Of course with applesauce.

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Spiced Pecans

February 4 – 16 Tbs – Chocolate Chip Walnut Blondies

February 5 – 16 Tbs – Sugar Cookies

February 6 – 4 Tbs – Spiced Pecans Will be making these again even if they are a bit sticky – but we’ve had a rather damp winter  – hence, no taffy (total bummer.)

February 20 – 3 Tbs – Parmesan Rosemary Crackers

February 20 – 8 Tbs – Oatmeal Pecan Toffee Cookies

February 24 – 4 Tbs – Carrot Cake – frosting

February 27 – 16 Tbs – White Chocolate Macadamia Nut Cookies