Bakin' Cookies

Derin was in the kitchen making his own special Triple Threat Chocolate Chip Cookies.   He makes a soft, yet crisp cookie.  I keep asking him to write down the recipe, and he did!   I got him a set of cookie dough scoops from King Arthur Flour (and some other fun, maybe silly cooking gifts for his Birthday.)  He said these cookies scoops  worked very well.

Triple Threat Chocolate Chip Cookies

1 1/2 Cups All Purpose Flour
1/4  Cup Oat Flour
1 Cup Baker's Extra Fine Sugar
1 Cup Sugar
1 lb. of soft Butter (salted)
2 Eggs
1 Tablespoon Double Strength Vanilla
1 teaspoon of Baking Soda
4 Cups Milk Chocolate Chips
9 oz (approx 1 1/2 bars) Semi-Sweet Chocolate grated
1 Cup Golden Raisins
1 Cup  Coconut
1 Cup  toasted Pecans, chopped*
1 1/2 teaspoons salt

*Roast pecans in oven at 350 degrees for 8 minutes.

Mix all the ingredients together. 

Bake at 375 degrees on coolie sheet lined with parchment paper for 10 to 11 minutes, turning cookie sheet after 6 minutes.

Note:  For softer cookies add one extra egg.

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Thanksgiving

Thanksgiving time brings family, friends and food together.

The holidays are here!        Let the celebrations begin.

Apple Pear Pies

Pecan with Semi-sweet Chocolate

Pumpkin Pies

Fresh Bread

Roasted Turkey

Dixie watches & hopes while we cook

At this time of year we pause again to count our blessings.  Best wishes for a bountiful Thanksgiving - - - and may God bless you with much happiness, prosperity, health and peace filled New Year.

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What's that in my pie?

What's that doing in my pie?  Derin hates it when the pie filling runs out of the vents cut into the pie crust.  So we got a Pie Bird to try with our pies.  Kinda cute don't you think?   But it does make the top pie crust harder to get on with no tears or rips. 

A "Pie Bird" is a hollow ceramic device, designed to release steam to keep a pie from boiling over, was traditionally used by English bakers as early as 1800's.  The fancy Pie Birds didn't take on the bird forms until migrating to the States in the 1930s.  Inspired by the nursery rhyme "Sing a Song of Sixpence" -   Four and 20 black birds, baked in a pie.  Pie Birds are sometimes also know as Pie Vents, Pie Whistle, Pie Funnel or Pie Chimney.  They also help to support the pastry crust in the center of the pie, so it does not sag.  Pie Birds can cost anywhere from $5 to $3,000 for collectors.

Good Foods

  
Oh My!  The fresh farm market had wonderful sweet red peppers at a good price.  We love roasted red peppers.  We freeze most of the roasted peppers.   But they are generally used in a short time.








Derin made a Sacher Torte.  People fuss about this special Viennese cake, but don't.    It is easy to make.    The real Sacher Torte is little dry and you might like to substitute your favorite rich chocolate cake instead and that would be OK.   This cake is soaked with rum syrup which we paint on and glazed with apricot preserves.   Although not traditional you can use your favorite preserves.   Then the cake is frosted with a chocolate ganache.  One of the best things about this chocolate cake is it stores in the refrigerator for up to 5 days, bring it to room temperature before serving.   We served it with some fresh raspberries from the garden and whipped cream.   Yummy!

Bowl Berry Pie

Today Derin made as Bowl Berry Pie of cherries, blueberries, apples and peaches with St-Germain liqueur made of Elderflowers from France.   We were introduced to Bowl Berry Pie at a small resort in Canada when we went there for our 25th anniversary trip.   Bowl Berry Pie was offered for desert and we asked what it was made of.   The server then explained that the filling for Bowl Berry Pie was made from what ever was in the bowl that day.  We really enjoy this pie because of the unique combination of flavors.  The acidic taste of an all berry pie is mellowed by the addition of other fruits. For each pie the addition of two tablespoons of a decent cognac, such as Remy Martin VSOP, will add a subtle sophisticated flavor that is hard to identify but greatly enjoyed.  The restrained use of spices will allow the wonderful flavors of the berries and fruits to enhance one another.  Four tablespoons of butter add a richness to the over all taste of the pie that can not be beaten.  This is truly a pie for everyone and it will soon become a favorite.

We Have Rhubarb

Yes, we have rhubarb!  We harvested one batch rhubarb today.  Derin made 9 pints of Rhubarb jam.  It was sooooo veeerry good.  We gave some away and we may have to make some more just for us.  Then Derin made 2 big pies and one little pie (see pictures) with what was left.  He makes the very best pie crust.   See how he does the edges of the pie.  So much easier than pinch and flute method.

Rhubarb to harvest

All good pies must have butter!

Note the edges of the pie crusts

Fresh Baked Rhubarb Pie

Yum - ready to eat

Derin's Crisp Pie Crust

1 1/4  scant cups shortening
3 cups flour
1/4 tsp. salt
1 egg - beaten
5 Tbsp. water
1 tsp. vinegar

Cut the shortening into the flour and salt.   Beat egg and add water and vinegar.  Mix together.  Makes 3 - 8" pie crusts.

I love pies . . .

but I want cake for birthdays and our anniversary.  Derin made this cake for our Anniversary.  Such a sweetie - he knows I love anything made with real chocolate.  It is from Dorie Greenspan's  Baking - From my Home to Yours".   Our recommendation - we have made many of the recipes in this book and they are good.   If you like to bake I would buy it or put it on my gift list.  The recipe is The Devil's Food White-Out Cake, it is made with cocoa, bitterweet chocolate and semi-sweet chocolate.   The chocolate layers are filled and frosted a "billowy, sweet marshmallow" filling/frosting.   Dorie says "I've sometines thought that if my mother had been a baker (she wasn't), and if she had ever made me this cake (which she didn't), it would have been my childhood favorite."   I agree - it is one my favorites.

Happy Anniversay Cake

Devil's Food White-Out Cake