Justin & Meredith Winokur's Kitchen Cooking Notebook
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We made these for Meredith's work party so there was no attempt to lower the calories. We tried one and they were very good. The main recipe is below but we made some changes.
The biggest change was we used creme-de-menthe in the butter cream instead of peppermint. The cookies came out very dense but they have a really nice chocolate flavor. We had to refrigerated everything in the middle of putting it together because everything was getting too soft.
I am not going to try to do the points. It isn't worth it.
Candy Cane Cookies (from Kitchen daily)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 807, 2010-12-21_111557
Chocolate Chip Banana Bread -- back to top
My mom made banana bread from the recipe below. I do not know what it is based on, but it includes her changes and comments. (Interestingly, it calls for baking soda, not powder, but the results seem right)
Chocolate Chip Banana Bread
Makes 1 loaf
This is mixed completely by hand.
Heat oven to 325°F (or 350 on convection).
Grease & flour a 8 1/2" x 4 1/2" loaf pan (or use baking spray).
In a large bowl, mix together the flour, sugar, baking soda, and salt.
Mix in the oil, bananas, and eggs.
Stir in chocolate chips and nuts.
Pour into the prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 60-80minutes.
Cool the loaf pan for 10 minutes, then turn out and cool completely, right side up.
Original Wordpress ID and Date: 2942, 2013-01-01_113530
Meredith made scones. I helped a bit, but it was really all her. She followed the idea of the recipe but used sliced cherries and chocolate instead of those fillings.
Also, Meredith cooked it all together (but sliced), then then sliced it. That meant it needed more time. And, we then cut it and baked them a bit more.
Lavender Blackberry Scones (from Joy The Baker)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 6248, 2013-07-04_134016
I made Snickerdoodles from the recipe below taken out of one of my Dad's recipe books. I used to make them with the recipe when I was much younger so I decided to use it again.
I followed the recipe pretty closely except I used Wolfram Alpha to convert 3.5 cups flour to 17 ounces and 2 cups sugar to 14 ounces. I also just mixed all of the dry ingredients into the wet slowly at the end.
I made big ones since it was supposed to make 35 to 40 but only made 28. I forgot how much they spread. Some stuck a bit but I was able to separate them. I'll do smaller ones and more batches next time. They tasted pretty good. Some were a bit too cooked but still tasted fine.
They were very good. Nice flavors rich taste. I'd make them again if I have a need to.
Snickerdoodles (from ???)
Local Copy-- password is the name of my dog, all lower case
Original Wordpress ID and Date: 6715, 2013-09-27_143055
Angel Food Cake -- back to top
I made angel food cake. I had 4 leftover egg whites and other eggs I wanted to use up. I got the recipe from the book Ratio which is all about the ratios in baking/cooking. The basic Angel Food Cake ratio is 3:3:1 (I'll come back and add the actual recipe) (Added 2017-07-16: Angel Food Cake).
I used 254g egg whites (from 8 eggs) so the rest scales. This is my first time making this cake and I didn't know what the expect. I also know you're supposed to use a tube pan but they said that a spring-form pan would work. I actually clamped it over parchment paper (and then released a bit, pressed out the air, and clamped again). It still rose up enough and seemed to work fine.
I followed the directions including folding the flour/sugar into the eggs but when I poured it into the pan, I realized I had missed a good amount of flour. So I had to fold the egg white inside the pan (and I then whipped it).
It was fully cooked at 30 min or so. I cooled it upside down. The cake was very, very good. It reminded me of what I have had in the past. The only thing is that it was really a bit too sweet and sticky. Next time, I'll do 3:2.5:1 (or 6:5:2) ratio
[Recipe to follow]
Original Wordpress ID and Date: 7432, 2014-02-13_172215
Atlantic Beach Pie -- back to top
We made Atlantic Beach Pie (local) for a BBQ where we said we'd bring dessert.
Meredith had been wanting to try it since she was intrigued by the crust.
We ended up adding about 3 Tbsp butter since it wasn't coming together (may be because we did the crumbing by hand so it was bigger). Also, while we did buy disposable 8-3/4" pie pans, they were falling apart with the pressure trying to shape the crust. So we moved to a 9" spring-form pan (with the intention of not opening it when serving but it ended up being fine. In general. this made less filling than expected so there was a different shape than I had planned when you look at the final pictures.
The recipe says you can use lemon or lime. We did 4 limes and 1 lemon to make the volume.
The pie was pretty good. Others at the BBQ were surprised that it was saltines but were equally intrigued as we were. And it was pretty good. Somewhat reminiscent of a key lime pie, a lemon meringue pie, and lime bars (a la lemon bars). Also, it was so easy! The crust was really the hardest part. The rest just came together quickly and simply. We'd do this again!
Atlantic Beach Pie (from NPR)
Local Copy (U: "guest", P: name of my dog, all lower case)
Rosemary Shortbread -- back to top
(I only took a photo of it before cooking)
Meredith and I made Rosemary Shortbread for our respective work pot-lucks. We used the same recipe (with rosemary) as the first time (and our unsuccessful last time). We used fresh rosemary from the garden.
We doubled the recipe which was a bit of work but it eventually came together.
I do not know if it needed more rosemary of what, but we didn't think it was as good. It wasn't bad per se, but didn't have the strong, earthy flavor we liked so much before. Also, I think it needed to be cooked a tad bit longer.
We again tried like last time to roll it out and slice it (and baked it on silpats) but thankfully, it didn't spread out as much!
We also skipped the egg wash and sugar on top. I do not think that made too much of a difference but Meredith liked how it looked more without it.
Pi Day Pies: Shoo Fly and Apricot Buttermilk Pie -- back to top
We both wanted to make pies for Pi Day and we were both craving pie's from where we grew up so I went with Shoo Fly Pie and Meredith made Buttermilk Pie.
Meredith grew up with buttermilk pie and decided to try a twist on it with this Joy The Baker (local1). She followed the recipe pretty closely. Making the brown butter was a bit of an adventure and got butter everywhere. But otherwise worked pretty well. We did use store-bought crusts.
The recipe was good, but Meredith said it was not quite what she remembered. It was more about the apricot than the buttermilk so we would probably do a different recipe next time.
I followed the NY Times recipe (local1). I didn't have time for making the crust but we went with a store bought one.
The NY Times recipe was interesting. I've never heard of making a pie like this, but essentially you have a liquid in the pie and then add the crumb mixture on top. I was really unsure of what to expect from it, though I think it turned out ok. I do not remember what it is supposed to taste like, but this was kind of very heavy on the molasses. The texture was good though.
I cooked it a bit longer and let it sit a bit more. This helped with cutting!
Barbie Birthday Cake -- back to top
This was Caroline's Birthday cake. Based on Strawberry Lemonade Cake with Sweet and Tart Lemon Curd Filling [Cake by Courtney] with:
And the lemon curd from the big "pink book" (recipe to be added later)
She also made rice crispie treats to turn into the ring for Barbie.