Yup, I’m a day late (and a dollar short). Call it the holiday hangover. No, not a hangover from too much alcohol, but rather from food. Cooking it, baking it, and, of course, eating it. After the New Year was properly rung in, I left on a 9 day cruise where someone else did all the cooking and baking while I did all the eating! Holy growing waistline, Batman!
Well, it’s a new year, and I’m on to healthier waters. Americas Test Chickens are taking on some international foods starting with Indian cuisine, always a healthy option with lots of veggies and tons of interesting spices. I’ll provide some insights and helpful hints to accomplishing those recipes including testing some new equipment and some low fat alternatives. And maybe….just maybe…I’ll join Weight Watchers so I don’t have to buy a new wardrobe. I’ll let you know.
Meanwhile, back in the kitchen, I want to tell you about a not – so – minor victory I had over the holidays. First, a little history. Many years ago, my late mother – in – law used to bake these wonderful gumdrop cookies. My whole family loved them, and every year for Christmas she would gift a giant box of them to my father, who was particularly fond of them. She passed that recipe on to me (I’ve included it at the end of this posting) but for years my efforts could not produce the same puffy results as she had. They always turned out flatter than a pancake! Then one day in December, while baking cookies with a couple of friends, I mixed a batch and got ready to bake them. However, we decided to take a lunch break so I threw the bowl in the fridge. I think it was refrigerated for a little over 30 minutes before I finally put them on the cookie sheet to bake. Much to my surprise, these cookies turned out perfect! Refrigeration is apparently the key. I proceeded to refrigerate every batch prior to baking and they all turned out beautifully! Victory! Mystery solved!!!!
So here’s the recipe: Remember, refrigerate the batter prior to baking – at least 30 minutes.
Gum Drop Cookies
1/2 cup butter 1/2 cup white sugar
1/2 cup brown sugar (firmly packed)
1 egg 1tsp vanilla
1 cup all purpose flour
1/2 tsp double acting baking powder
1/2 tsp salt 3/4 cup quick cooking oat meal
1/2 cup chopped gum drops (buy small ones, they’re easier to cut)
1/2 cup nuts
Preheat oven to 350 degrees. Grease cookie sheets. In mixing bowl, cream shortening and sugars. Beat in egg and vanilla until fluffy. Gradually add flour, baking powder and salt. Continue to mix until well blended. Stir in oatmeal then nuts and gumdrops. (refrigerate!) Drop batter by the tsp on cookie sheet 2 inches apart. Bake 12 to 14 minutes.
From my house to yours, have a happy and prosperous New Year.
Toodles,
Silly food pic:
Poop From the Coop 