Mom's Apple Pie

My mom has been making pie for as long as I can remember.  Maybe more than 30 years.  But she would only make it on special occasions like birthdays (upon request), Christmas and New Year. During the Christmas holidays, she would make a lot and give every house on the block a pie each (even if she did not know them).  This pie has become popular among our families and friends that they would always ask me if I could bring my mom's apple pie on gatherings.

This is her secret recipe.  But when I moved to the US I started craving for my mom's apple pie and I had to get her recipe.

Here's my "homage" to my mom!  

Ingredients

Pie Dough

2 cups all-purpose flour
1 teaspoon coarse salt
2/3 cup shortening
5-6 tbsp ice water

Pie Filling

6-7 cooking apples (Fuji, Granny Smith, Crispin or Cortland apples are the best to use)

2 tbsp tapioca (if you don't have tapioca, used cornstarch instead)

2 tbsp flour

3/4 cup sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 a stick of cold butter sliced

1 egg plus a tbsp of water for egg wash

sea salt for sprinkling

Directions

Pie Dough

We did not have a food processor growing up so this dough recipe is done manually.

In a large bowl combine flour and salt. Add the shortening and with a dough cutter/blender cut the mixture until it resembles a coarse meal. (To "cut in" means to mix cold fat such as butter with dry ingredients to form small pieces.) Pour in the ice water a tablespoon at a time (the amount of water added would depend on the temperature at the time you are making the dough). If you are using a food processor, just pulse the dough until turns into a crumbly texture. Combine just until the dough holds together in a ball.

Divide the dough and two. Wrap the dough with plastic wrap. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using. The dough can be made and refrigerated for up to 3 days in advance or frozen for up to 6 weeks.

Filling

Get a large bowl and fill it half way with cold water and a tbsp of salt.

Peel the apples.  Remove the apple seeds. Apple seeds contain cyanogenic acids that if eaten in abundance could be poisonous. If you have a mandoline, slice the apples thinly.  If you don't have a mandoline, just use a regular knife.   Place apple slices in the bowl of salted water. Dip it for 5-10 seconds and fish them out. Drain all the water from the apples and set aside.

In a small bowl, combine tapioca, flour, sugar, cinnamon, nutmeg and salt.  Set aside.

Take one pie dough from the refrigerator. In a flat surface, dust it with flour and start rolling your dough. Roll your dough starting from the center going outwards. Continue rolling out your dough until  you get a pie crust big enough to cover a 9-inch pie dish. Transfer the rolled out dough on to you pie dish and leave at least an inch of over-hang around.  Place the pie dish in the refrigerator to cool for 15 minutes.

Pre-heat the oven to 350 degrees.

After the pie dough has cooled, start building the pie.

Line the pie with one layer of sliced apples and dust it with the spice mixture. Place a couple slices of butter between every other layer.  Build the layers until you have used up all the apples and the spice mixture.

Get the second half of the pie crust and roll it out same way as you did with the first half of the dough.  Cover the pie with the second dough. Tuck the edges of the dough and crimp it.

Make several slits on the center of the pie to let the steam vent.

With a pastry brush, brush the crust with egg wash and sprinkle it with sea salt.

Place the pie on a baking sheet covered with parchment paper.  Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

Serve with vanilla ice cream.

Tips 

Make sure that you are using cold butter.  Cold butter makes the dough flaky.

If you are using a food processor, just pulse the dough.  Do not over mix.

Do not forgot to make slits on the top crust.  The slits lets the steam vent.

If you want a lighter (in color) crust, brush it with milk instead of egg wash.

If the edges of your crust start to turn brown and your pie is not yet done,  cut strips of aluminum foil and cover the edges to prevent the ends from burning.

Basil & Rosemary Crusted Chops

I fixed this dish when the weather started to get cold.  Our neighbor who had a vegetable garden trimmed all her basil plants and gave us some.  Instantly, I thought of fixing pasta with pesto sauce.  But my husband is a typical meat and potatoes guy and he needs to have a meat dish with his meals.  I had several slices of lamb chops and rosemary (which I always grab when I buy lamb) on hand too.

Now my madness begins.  First a make the pesto for the pasta minus the pine nuts. Then I divided the recipe in two and use  the other half for the chops.

I love the traditional (back in the day) way of making pesto .... using a mortar and pestle. That's how I  made it growing up since we didn't have a blender or a food processor. But when I get lazy, I use a blender to make the pesto paste.

This recipe could be used for pork chops, veal chops, lamb chops, chicken and turkey.
Here are some interesting facts about basil and rosemary.  Did you know that basil has anti-oxidant, anti-inflammatory and anti-bacterial properties? Basil contains exceptionally high levels of beta-carotene and Vitamin A essential for vision.

Rosemary  also has anti-oxidant and anti-inflammatory properties.  Furthermore, it has anti-allergic, anti-fungal and antiseptic properties.  It is rich in many B-complex vitamins, such as folic acid.  

Ingredients

1/2 cup packed fresh basil leaves
1 tbsp. fresh rosemary (or 1/2 tbsp dried)
2 cloves garlic, whole
1/2 c grated Parmesan cheese
3-4 tbsps. extra virgin olive oil
1/4 tsp. salt
1/4 tsp freshly ground pepper
1 c breadcrumbs
4 pieces thick-cut chops (lamb, veal, pork, chicken breast or turkey breast)

olive oil for pan frying

Directions

Put all the ingredients (except the breadcrumbs, chops and olive oil) in a blender.  Use the slowest setting (or pulse) to start with.  Slowly drizzle the olive oil as you continue to "pulse".  To create a smooth paste, press "liquify" for a few seconds. 

Add the paste to crumbs.  Dredge the chops in the herbed crumbs.  Press down the herbed crumbs to make sure it sticks (to the chops).

Heat olive oil in a large pan.   Pan fry chops for around seven minutes per side (for medium rare). 

Serve with Pesto pasta.

Enjoy!

Read:
http://www.nutrition-and-you.com/basil-herb.html
http://www.nutrition-and-you.com/rosemary-herb.html

Baked Five Spice Chicken

I have always expressed my love for chicken and Five Spice powder.  If I can't think of anything to fix,  I just whip up something with either one of these two ingredients.

Chinese five-spice is made up of cloves, anise, star anise, cinnamon and ginger.  It can also be purchased in a small bottle from your Chinese store or in some groceries that have an Asian section.

Another thing I try to have in our meals are vegetables.  I need to have my fiber!!!!

Today I put together my two "go to" ingredients, chicken and five spice powder.  For a healthier version, instead of the traditional Chinese deep fry, I opted for the fat free baking method.  I put the chicken on top of a bed of stir fried broccoli rabe and sprinkled it with sliced almonds.

Ingredients

2 lbs. chicken breast, butterflied

1 tbsp Five Spice powder

3 large garlic cloves, minced

salt and pepper to taste

sliced almonds (optional)

Directions

Pre-heat oven to 350 degrees F.

Rinse chicken breasts. Pat dry with paper towels.

Place chicken between two pieces plastic wrap. With a meat mallet, pound the breast until it is quarter of an inch thin.

In a shallow dish, combine the rest of the ingredients (except the sliced almonds). Dredge the chicken with the spices.

Transfer chicken to a parchment lined baking pan and bake for 30-40 minutes or until chicken is done.

Sprinkle with sliced almonds (optional).

Serve with salad greens, brown rice, or stir fried vegetables.

Chicken in Mustard Sauce

Two of the things I love are chicken and Dijon mustard.  I can eat chicken everyday!

I found this recipe combining two items that are always present in my pantry and added some left over sour cream and white wine.

Another simple and quick recipe!!!!!!

I also found out that mustard a very good source of omega-3 fatty acids as well as calcium, dietary fiber, iron, manganese, magnesium, niacin, phosphorus, protein, selenium and zinc. Selenium is a nutrient that has been shown to help reduce asthma, arthritis and certain cancers. Magnesium also reduces asthma and lowers blood pressure.  It also speeds up metabolism and stimulates digestion.

(Article Source: http://EzineArticles.com/718352)

Ingredients

1 lb chicken (breast or thighs)

1/2 tsp. salt

1 tbsp vegetable oil

1/3 cup white wine (substitute - water or broth)

1/2 cup light sour cream (substitute - regular sour cream or milk with 1 tsp lemon juice)

1 tbsp Dijon mustard

1/4 tsp dried tarragon (or 1/2 tsp fresh)

parsley, chopped (to serve)

Directions

Season chicken pieces with salt.  In a large pan, heat oil and pan fry chicken pieces until done.

Remove chicken from pan and set chicken aside.

Add wine to the chicken drippings and deglaze by scrapping off particles that got stuck in the bottom of the pan.

Add sour cream, mustard and tarragon. Add back chicken pieces and let it simmer covered for another 5 minutes.

Sprinkle chopped parsley and serve.

Brussel Sprouts with Cranberries and Walnuts

Growing up in the Philippines, Brussel sprouts were not popular and are not even available in the market.  I didn't even know about it until later in life.  When I moved here, the variety of vegetables that were in front of me was so vast.  It almost made me do my happy dance.  One that caught my eye was the dear little Brussel sprouts.  I call them my baby cabbages. One note,  have you seen Brussel sprouts in its stalk?  They're like mini grape cabbages (for a lack of a more descriptive term)!

Here are some health benefits to this baby.

Brussel sprouts has loads of flavonoid anti-oxidants that offer protection from prostate, colon, prostate and endometrial cancers.  It is also an immune modulator, anti-bacterial and anti-viral agent. I think I have found my new miracle vegetable!!!  Brussel sprouts are an excellent source of vitamin C.  Along with other antioxidant vitamins, vitamin A and E; it protects body by trapping harmful free radicals; vitamin K for bone health and helps delay the onset of Alzheimer's disease; vitamin B complex which is essential for the body's metabolism.

The list of health benefits from this vegetables just goes on and on! Now the cook side of me wanted those baby cabbages on my plate!  I have tried a lot of recipes but they did not work for me.  It's either it made the vegetable too mushy or it still retained some bitter taste.  But I never gave up on this baby (cabbage). Just a note though, this baby does not photograph well.

You can make this dish completely vegetarian but omitting the bacon.  Just saute the garlic and 1 tbsp. of canola oil.

This is my version. I have combined recipes I have found online and this one is a winner for me.

Ingredients

4 strips of bacon, cooked in a little Olive oil till crisp and crumbled

1 clove Garlic minced

1 lb Brussels sprouts, cut in half and core removed

2 tsps Red Wine Vinegar ( to taste )

1/2 cup Walnuts , toasted

1/4 cup Dried Cranberries

Directions

Cook bacon in a little olive oil till crisp. Remove bacon from pan and set aside.

Add garlic to remaining oil and cook till golden brown.

Add Brussel sprouts. Turn down heat and cover.

Check frequently to avoid burning.

Drizzle with red wine vinegar and cover again.

When the vinegar had dried out, add salt and pepper.

Toss walnuts and cranberries.

Cook for 2-5 minutes so that flavors merge.

Serve.

Read more on the benefits of Brussel Sprouts : http://www.nutrition-and-you.com/brussel-sprouts.html

Galbi (Korean BBQ)

Ingredients

4-6  pounds of Korean short-ribs

1 1/2 cups  soy sauce

3/4 cup white sugar

1/4 cup sesame oil

5 cloves of garlic, minced

1/2 of a medium yellow onion, chopped

3 large green onions, cut into small pieces

2 tbl toasted sesame seeds

1/2 tsp of red pepper flakes

DIRECTIONS:

Place ribs in a large ziplock bag or a dish that can hold them all  (I used a large pot with lid).  Combine all the ingredients together and stir for 1 minute.  Pour the marinade into the pot, dish, or ziplock  over the meat making sure ll the ribs have been coated.  Cover and refrigerate over night.  The next morning make sure to place the ribs that were on the bottom on top, and vice versa.  Continue to refrigerate until its time to grill.

Heat grill to medium-high heat and when the grill is nice and hot add meat.  Grill each side for 3-4 minutes.  Garnish with addional slices of green onion and toasted sesame seeds.

Braised Ginger Beef

During your trips to the supermarket, do you even give any attention to the recipe cards that the store gives out for free?  When I run out of fresh ideas, I check out those recipes and buy all the ingredients from the store.  They usually put these recipes together to promote their items (doesn't really mean you have to buy the exact brand).

Here's one of those supermarket recipes I found.

Ingredients

1 1/2 lbs beef (chuck roast or ribs cut into 1 1/2 inch cubes)

1 onion, chopped

3 tbsp. light soy sauce

2 tbsp. hoisin sauce (can be found in the asian section of your grocery)

1 tbsp. grated ginger

2 cloves garlic, minced

1 1/2 organic beef broth

8 oz shiitake mushrooms, thinly sliced (you can also use dried shiitake mushrooms and soak them in warm water for 30 minutes)

2 tbsp. cornstrach

2 green onions, chopped (for garnish)

Directions

In a large bowl, combine beef, onion, soy sauce, hoisin sauce, ginger and garlic.  Rub marinade on the beef.  Cover and marinate for 8 hours.

Transfer marinated beef mixture to a slow cooker.  Add broth and stir.

Cook on low for 10 hours or until beef is tender.  (Temperature could be increased if you want a shorter cook time)

Increase heat to high and add mushrooms.

In a small bowl, make a slurry by combining cornstarch with 2 tablespoons water.  Add slurry to the tenderized beef. Cook until the sauce thickens.

Top with green onions and serve with steamed rice.

Citrus Chicken Teriyaki

Don't you have days when you wonder how much sugar you are taking? I am not really a big dessert eater and I don't use refined sugar on my oat bran every morning.  But my husband noticed that I have a thing for slightly sweet savory dishes. I must admit that I put a teaspoon or two of brown sugar on my spaghetti ( just because I don't want it too tart) and some other dishes.

A few months back my doctor told me that due to all the medicines I have been taking for the pain (from a car accident three years ago), it has affected my liver and my blood pressure and I am pre-diabetic.

Anyway, I try to regulate my sugar and that is why I make almost everything from scratch so I can monitor what ingredients I put in the food I eat.  Teriyaki is one of my favorites but it has way too much sugar.  I found a recipe that substitutes sugar with fresh orange juice.  The natural sweetness of the orange replaces the sugar called for in  this dish.

This is not like your regular teriyaki that is way too sweet.  This recipe just has a hint of sweetness but not too overpowering (that you think there's candy in you food).

Hope you enjoy this version.

Ingredients

1/4 c low sodium soy sauce (or gluten free Tamari)

2 tbsp orange juice

1/2 tsp. ginger, peeled & grated  (or 1/8 tsp ginger powder)

1 garlic clove, chopped

pinch cayenne

2 pounds chicken

salt and pepper

Directions

Get a gallon resealable bag.  Combine soy sauce, orange juice, ginger, garlic and cayenne.  Set aside.

Remove the skin from chicken.  Season with salt and pepper.  Place chicken slices in the gallon plastic bag.  Seal bag and turn to coat chicken with the marinade.  Refrigerate for at least 2 hours or overnight (for best results).

Brush grill rack with oil (or with cooking spray).  Preheat grill to 300 degrees F or to medium heat. Remove chicken from marinade. Place chicken on grill and grill cover for 50 to 55 minutes (depending on the thickness of the chicken) or until no longer pink in the middle.

You can also fix this in the oven at the same temperature.

Serve with brown rice and a side of grilled vegetables.

Chicken with Zucchini and Black Olives

Where I grew up, there were no zucchinis.  Never tasted one until recently.  I don't care for cucumbers and a zucchini just looks like it so I never really gave it too much attention.

My very first taste of zucchini was from a dish given by our neighbor.  She gave us a bowl of stuffed zucchinis.  It was not the greatest but at least I got to try it.  They are kosher so they cook everything for a long time.

One day while at the store, I saw these beautiful baby zucchinis.  The skin was a beautiful green color, no blemishes and very shiny. I bought just half a pound. My next step was to find a recipe that had zucchinis and I found this recipe.  The good thing with this recipe is that I had everything on hand (yes I did, even the feta cheese).  The original recipe called for boneless chicken thighs and that's how I fixed it the first time.  But we had a guest for dinner that day so I wasn't really able to take good photos.

On my second try, we only had chicken legs which I think works great too. The original recipe called for feta cheese sliced to half an inch cubes.  I found the feta cheese sliced too big a bit overpowering and it takes away the taste of the chicken, lemon and zucchini.  The second time around I used crumbled feta.  It just complements the dish just right and balances everything. Did I mention that the baby zucchinis were awesome?  They were sweet and slightly buttery.  Nothing like a cucumber or a squash.  It is a must try vegetable!

Here's some more interesting facts about the zucchini.  Zucchinis are great diet food.  A cup has 10% of your daily fiber requirement.  It only has 36 calories per cup.  The fiber in zucchinis help lower cholesterol and lowers your blood sugar. It also help with constipation.  The high amounts of fiber in zucchinis aid in flushing out carcinogenic toxins in the colon and is great for the prostate. Other benefits include heart attack and stroke prevention, anti-inflammatory and lowers blood pressure. (http://www.healthdiaries.com/eatthis/8-health-benefits-of-zucchini.html)

Ingredients

2  tbsp. extra virgin olive oil

1  lemon, zested then sliced

1 1/2 lbs. chicken legs (you can use breasts or thighs too)

1/4  tsp  sea salt

1/8  teaspoon  black pepper

2 garlic cloves, sliced

1 tbsp oregano, chopped

2  medium zucchinis, sliced (do not peel them)

1/2 c black olives

1/3  cup  (about 2 ounces) crumbled Feta

Directions

Heat oven to 400° F.

Drizzle ½ tablespoon of the oil on the chicken. Season with salt, pepper and oregano.

Arrange the chicken on the pan. Top with garlic slices, lemon slices, olives and zucchinis.

Drizzle the rest of the olive oil.  Cover with aluminum foil and bake for 15 to 20 minutes.

Remove the aluminum foil cover and add the feta cheese.  Put it back in the oven and cook for an additional 10 minutes.

Serve with crusty rolls.

Skirt Steak with Basil Garlic Aioli and Caramelized Onions

Skirt steak is a cut of meat known mostly for it's flavor.  It is the boneless part of the flank, trimmed of fat. Because the skirt steak tends to be tough, it should not be cooked for a long time.  But it does not mean that you cannot use it for other dishes other than fajitas, stir fry or Bolognese.  It could also be braised and cooked for a long time for other types of dishes.

Today, we are grilling or pan searing it for a few minutes (because I had a long day at work and I do not really want to cook something that requires a long wait).

Another fast and simple dish.  That only thing that took long was the caramelized onions which I half cooked ahead of time (and stored in a jar and placed the fridge) and finished it alongside my steak.

Just a side story about onions.  I used to "hate" them.  I had a childhood phobia of onions.  My father used to force us to eat them raw and I would always throw it out (after he walks away).  From then on, I would always remove them from any dish before I eat. Even if they are minced, I would take them out. My husband knows not to offer me "anything" with onions.  It is also one reason why I do not eat McDonald's burgers or any burger that has onions.

Things changed when I first made this dish.  I had to make caramelized onions.  I used the most expensive onions I have purchased in my entire life.  They were organic sweet onions from one of the health stores near where I live.  I had a lot and didn't know what to do with them so I caramelized it. And that changed my feelings about the humble bulb.  After caramelizing, it was so sweet and just melts in your mouth!  Then the love for onions started.  Only cooked onions though, hahaha.

I found out that onions are anti-cancer, anti-bacteria, anti-oxidant, anti-fungal and anti-blood clotting properties. It protects our body against cardio vascular diseases. It is also said to provide relief in the treatment of coughs and colds, asthma and bronchitis. (http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-onion.html)

I found this recipe from www.artofmanliness.com.

Ingredients 

1 lb skirt steak, trim any fat and membrane
Extra Virgin Olive Oil
Sea Salt
Black Pepper, freshly cracked

Rub the steak with olive oil.  Season it with sea salt and freshly cracked pepper.

Cook steak on a grill or fry pan.  Cook for 2-3 minutes per side for medium rare, depending on the thickness of the steak. Remove steak from the heat and let it rest for 5 minutes.

Cut against the grain and assemble your sandwich.

Garlic and Basil Aioli
1/4 c mayonnaise
1 garlic clove, minced
1 Sea Salt
1 tsp fresh Basil, minced
dash of Worcestershire

Combine all ingredients in a small bowl and set aside until ready to use.

I prepared the caramelized onions ahead of time (way ahead of time)

Caramelized Onions
2 tbsps Extra Virgin Olive Oil
2 large yellow sweet onions, sliced                                                                                                          pinch of sea salt

In a skillet over medium low heat, combine oil, onions, & salt and sauté for 30-45 minutes, stirring on occasion until onions are browned and tender.  Set aside.

Building your sandwich

Slice your bread in half ( I used Hawaiian Sweet Rolls- you can use French bread or a baguette too).

Slightly toast it to give it a little bit of crunch and color.

Spread your aioli on each side of the bread.  Slice your steak across the grain and layer it on your bread.

Top with caramelized onions.

"Kofta" Kebab - Grilled Ground Meat on Skewers

"Kofta" is the Middle Eastern version on a meatloaf.  It usually prepared in a "ball" form using ground meat - usually beef or lamb.

"Kebab" or Kabob on the other hand refers to meat in a skewer cooked over or next to flames. Nowadays, depending on preferences and diets, "kebabs" are fixed using other ingredients such as goat, chicken, turkey, pork, fish, seafood, falafel or even tofu.

We like to explore different tastes and flavors so we tried the Middle Eastern traditional Persian Kofta Kebab since all the ingredients that it needed were handy.

A simple healthy and quick dish, not to mention flavorful.

Ingredients

1 lb ground lamb (you can also use beef, chicken, pork or turkey)

1 large onion, minced

1 egg

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cinnamon

wooden skewers soaked in water

Directions

Pre-heat grill to around 350 degrees.

In a large bowl mix onion, egg, salt, pepper and cinnamon.

Add meat.  Mix until all ingredients are well incorporated.

Pour a little bit of oil in you palms and take a handful of the mixture and form it around the skewer.  Make a sausage like link wrapped around the skewer.

Grill kebabs until cooked through (about 6 minutes).

Serve with lemon wedges, hummus, rice or pita bread.

Greek Chicken (Turkey) Kabob

I always make sure that we always have chicken and turkey in the house.  Lately, when we are not too busy, we marinate our meats in advance so when we need it, we will just thaw it and toss it in the grill or oven.

Since it was Labor Day, we tried to keep the tradition of grilling on this holiday but opted for the healthier version.

Ingredients

2 lbs turkey or chicken (breast or thigh), sliced thinly into medallion sizes
1/2 cup olive oil
2 freshly squeezed lemon juice
3 large garlic cloves, minced
2 tbsps Dijon mustard
2 tbsps dried oregano
1 tsp dried thyme
2 tbsps chopped fresh parsley
1 tsp freshly ground black pepper
1 tsp dried rosemary

Directions

In a large bowl put all ingredients (except the turkey/chicken). Mix until well incorporated.

Add turkey/chicken slices and mix until slices are well coated.

Cover bowl with plastic wrap or transfer to a resealable bag.

Marinate for 4 hours to overnight.

When ready to cook, leave the marinated turkey on your counter until it reaches room temperature.

Meanwhile, soak skewers in water to avoid burning.

Preheat grill medium-high heat

Thread the meat in skewers.

Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, and baste with leftover marinade.

Cook until meat is cooked through.

Cucumber & Yoghurt sauce

1/2 cup sour cream
1 tbsp mayonnaise
1/2 tsp minced garlic or garlic powder
juice of half a lemon
1 medium cucumber peeled, seeded, peeled and finely chopped, or grated
1/2 tbsp salt (for cucumber)
salt and pepper to taste
Directions:

Put the cucumber in a bowl and sprinkle with a little salt.

Let rest for 10-15 minutes to allow extra juices to escape the cucumber.

With a paper towel, gently squeeze juices from the cucumber.

Put the rest of the ingredients in the bowl and mix well (I don't rinse the cucumber).

Add salt and pepper to taste.

Refrigerate for a couple of hours prior to using (if you can).

For a smoother sauce, put in blender and pulse for a few seconds.

Sugar Cookies

My sister had her baby shower a while back.  I asked her if she wanted me to make her anything for the party.  I told her it had to be able to survive shipping (she lives in the West Coast and I am in the East Coast). She requested that I make her some onesie cookies. I have not made any before so I thought this was going to be an adventure.  She was very particular about what design she wanted too.  She wanted it pink with polka dots.  She's not too demanding, is she?  Well, I guess they liked it. She had one after she opened the box and my brother -in-law couldn't stop eating (my sister had to pry another one away from him, hahaha). The baby was born a few days ago and I am flying to see my new niece, Hannah Reese.  My brother-in-law has a special request though,  if I can make more of the cookies .....

Here's my sugar cookie recipe.

Ingredients

2 1/2 c butter at room temperature
2 c sugar (I don't like it sweet so I only put 1 cup)
2 large organic eggs
3 tsps pure vanilla (or seeds of 1 vanilla)
5 cups flour
1 tsp salt

Directions

Place butter and sugar in your mixing bowl and with an electric mixer cream on low to medium speed for about a minute.  Scrape down the sides and mix again for a few more seconds.   Do not over mix the butter and sugar.  We do not want to incorporate too much air into the dough.

Slowly add the eggs one at a time and mix.  Remember to scrape down the sides of the bowl.  Add the vanilla.

On a separate bowl, sift the flour & salt.

Add all the flour to butter mixture and mix on low speed for 30 seconds.  Again, do not over mix.  We do not want to activate the gluten in the flour.  It will make the dough tough.

Roll the dough between two sheets of parchment paper.  Roll it to a quarter of an inch thick.  Place the rolled dough on a baking pan and put it in the fridge for 1 hour.

With you favorite cookie cutter, cut out your cookie shapes.  Put the cookie shapes back in the fridge for another 10 minutes.  Scrap cookie dough could be rolled again and cut into shape.

Pre-heat oven to 350 degrees F.

Bake cookies between 8-12 minutes or until the edges turn slightly golden brown.

Cool your cookies and decorate.


Note - The regular recipe has 1 tsp of baking powder.  But I have noticed that baking powder makes the dough rise and sometimes changes the shape.  I have completely eliminated it in this recipe.  You can add 1 tsp if you want to stick to the original recipe.


to be continued ......  How to decorate sugar cookies