A Little Bit of Editing and a Touch of Martha

Hey Cowgirls (and Cowboys),

O.k., so back to my previous post of Great Grandma's recipe box. I stand corrected, that recipe was actually written by my Great Grandpa, not my Great Grandma. I guess I should have figured that by the printing, but it didn't dawn on me until I placed an informative phone call to my Grandma. His writing is distinct, and i am sure that we will get to see more recipes written in his hand in the future.

So on to today's post.....

My youngest daughter has been suffering from a miserable virus for the past few days and won't let her mama out of her site. I have been expected to couch surf right along with her. Today while she was sleeping on my lap, I got the rare opportunity to change the channel from SpongeBob to catch the Martha Stewart Show. The menu said it was called Martha Stewart Good. The whole show had a specific theme, and the one I was watching was all about cookies. I should never underestimate the power of Martha, she made about five or six different cookies during the show and I am feeling as if I might have missed out by not buying Martha Stewart's Cookie Book. The recipes were awesome and I didn't have access to pen and paper (hence sleeping, drooling, feverish child on lap) so I had to go to her website to check out some of the cookies she mentioned. This is the one that I am currently obsessed with and am really jonesing for as I write:

Alexis's Chocolate Chip Cookies - Super chewy and crispy all at the same time!!!!
3 1/2 cups all-purpose flour
1 1/2 teaspoons table salt
2 teaspoons baking soda
1 pound (4 sticks) unsalted butter, room temperature (I think salted would be better, personally)

3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips

Preheat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside. In a large bowl, sift together the flour, salt, and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugars, and beat until combined and fluffy. Beat in the eggs and vanilla until well blended.
Add flour mixture, and beat on low speed until combined. Add the chocolate chips, and beat until combined.
Drop 2 to 3 tablespoons of batter at a time onto baking sheets, about 2 inches apart. Bake until golden brown, about 8 minutes (the show said 12 - 15 minutes so just keep your eye on them), rotating halfway through. Remove the cookies and the parchment paper from the baking sheets, and let cool on a rack.

Let me know how they turn out!

Welcome 2009!!

Happy New Year to all the Cowgirls and Cowboys out there! We hope that you had a fantastic holiday season. Both Kim and I have been busy with our families and all of the holiday festivities and have not had one moment to post any great recipes. We know most of you out there understand. This time of year is pure craziness!

So this recipe was given to me by my good friend Michele. We were both talking one day after school got out about good baking ideas for the holidays and she told me about a recipe for Girl Scout Cookies. Of course I love Girl Scout Cookies and am so bummed every year when our freezer somehow strangely eats up the last box, especially those thin mints - I know all of you can relate to the freezer eating part. Anyway, she says that I can make those delicious cookies at home using super simple ingredients. I was intrigued, so I asked if she would mind sharing her recipe with all of us, and she did!!!!

You gotta try this one out. Tastes just like a thin mint and super easy to make. Please check out Michele and her husband Johnny's iron art blog at: http://www.wattiron.blogspot.com/. Johnny makes incredible pieces. I have one of their yard birds sitting out in my front yard as we speak.

Girl Scout Cookies

1 pkg. of (Borden Eagle Brand Candy Coating) or any other melting chocolate used for candy. I haven't tried my daughter's vegan chocolate chips for this, but I am sure they would work as a dairy free, vegan substitute.

2 tsp. peppermint extract - Note to self: Try to stock up on this stuff before the holiday rush. I had to go to three different stores on December 23rd in search of this.

2 pkg. Ritz crackers - Yep, I said Ritz! I love those round buttery crackers. We buy them by the palette at Costco.

Melt chocolate in microwave or pan. If done in pan, make sure to continually stir while cooking. Add peppermint extract and stir. Dip crackers into chocolate. You can use some small tongs or a skewer to do this. Cool them on wax paper.

Dama Margie's Ginger Snaps

It's Deb. My Grandma Margie (who my daughter's now call Dama Margie) is one of the best cooks that I know. She is always in her kitchen or her sewing room whipping up fabulous things for her family to enjoy. These are some of my favorite cookies that she makes. These cookies are crunchy due to the shortening so just beware! I love crunchy cookies though, they really go good with a big glass of milk!

I am trying to find what the substitution is for shortening to butter. Unfortunately, I cannot indulge in the greasy white stuff anymore due to my soy allergy and have to go back for the butter. In all of my research, I have not yet found a good solution to this. I think it will have to be through trial and error. If anyone knows a good substitution amount for these two, please leave us a comment and let us know.

Dama Margie's Ginger Snaps

3/4 c. shortening

1 cup packed brown sugar

1 egg

1/4 c. molasses (Oh, how I love these ooey-gooey molasses)

2 -1/4 c. flour

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. ginger

1/2 tsp. cloves

1/4 tsp. salt

Cream the first four ingredients together with mixer. I love my Kitchen-Aid! Set aside. In a separate bowl sift together next six dry ingredients and then add them to the creamed mixture. Shape dough into balls and dip tops into sugar. Place on greased cookie sheet or, my favorite little tool, the silicone baking sheet. Bake at 375 degrees ten to twelve minutes. Immediately remove from baking sheet.

** Allergy Trick** Did you know that you can substitute bananas for eggs. I have been using this trick with my youngest daughter who is highly allergic to eggs and she thinks it tastes great. Of course always use your discretion as when to use bananas. Some things just don't taste right with banana flavoring. Use 1/2 -3/4 of regular size banana for 1-3 eggs. You can use this in brownies, cookies most anything that is sweet it will work. Try it, it works I'm telling you!