I think it is a fun thing to make because it is so completely unnecessary. Cookies, cakes, breads, dessert, and the like are all fillers. You can say, “Yeah, I made these brownies to help fill the kids up”. With candy? Not a chance. Everyone knows you made it because you have a sweet tooth.

This buttermilk candy is really hard to describe. Something like praline, something like fudge, something like penuche…and totally like none of them. You need to beat it until it loses its gloss, just like fudge. The texture is buttery and melting though- it melts cleanly in your mouth with a lingering taste of sweet and nutty. I want to try to make it again and layer it over chocolate fudge.

I make mine a little different than most. I use local, raw honey rather than corn syrup. I like the flavor that honey gives it and I just don’t like corn syrup – even organic corn syrup is very concentrated. You can replace the honey with corn syrup if you like.

This is a great addition to a candy plate at Christmas. Many older folks will look at you with amazement and then pure delight as they taste this flavor from thier childhoods. The younger ones will just be chewing and drooling so you might want to have a mop handy.

My recipe is adapted from the one in an old Farm Journal Candy Cookbook.

Easy, Old Fashioned Buttermilk Candy

• 1 cup full fat buttermilk
• 1 tsp. baking soda
• 2 cups sugar
• 2 tbs honey
• 1/4 cup unsalted butter, cut in pieces
• 1 cup pecans, chopped
• Coarse salt or fleur de sel for sprinkling if desired

1. Combine buttermilk and baking soda and let stand 20 minutes.
2. Add sugar and honey and bring to a boil, stirring constantly until sugar is disolved.
3. When mixture boils add the butter.
4. Cook, stirring occasionally to the soft ball stage, 238F
5. It should be a golden brown color.
6. Remove from heat and cool to 110F.
7. Beat until the mixture loses its gloss and thickens.
8. Stir in pecans and turn into a greased 8 inch square pan.
9. Sprinkle with coarse salt or fleur de sel if desired.
10. Cool completely and cut into squares.

About 1 1/2 lbs

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Yes, I admit it.  I am meandering through cookbooks that I have not picked up in awhile.  I am a messy cook (ha! Understatement) and the books tend to get messed up. I waver between thinking that it is worth it to sacrifice the book in the quasi-anthropological quest for vintage recipes AND thinking that by the time I am finished the book will be compost.

Marc loves Boston Cream Pie and I have been on a pastry cream kick since the Great Daring Bakers Eclair Caper.

Anyway, decided to do this on Labor Day and I liked it.  The cake was sweet and light, although the batter was a little loose for what I am used to, it did very well.  It was a sticky cake with the texture of an angel food cake pumped up with air..if that makes sense.  I made it with the vanilla pastry cream but I intend to try it with the espresso cream that I used for the eclairs as well.  It was beautiful until it was cut and then, because the layers were so light it would not stand up properly for pictures.

I used to have the same problem with my kids on picture taking day.

So, try the cake, forgive the image, and have a great day.

Oh..and hey, I have less than 25 recipes to finish on the cookbook so I should be back en force at some point next week.

Boston Cream Pie

Cake:

• 1 tablespoon unsalted butter
• 1/2 cup milk
• 1 cup cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond

1. Preheat the oven to 350F.  Grease and flour a 9 inch baking pan.
2. Heat the butter and milk until bubbles form and butter melts.  Set aside to cool slightly.
3. Sift together the dry ingredients
4. Beat eggs until very light and thick.  Continue to beat and add sugar gradually. Ribbons will form when the beaters are lifted.
5. Add vanilla and milk mixture beat well.  Fold in flour mixture.
6. Turn gently into the baking pan and bake for  25 to 30 minutes.
7. Remove from oven, cool for a few minutes and remove from the pan while still warm..split carefully.

Pastry Cream

• 2 cups half and half

• 1/3 cup sugar

• 1 teaspoon vanilla

• 1/2 teaspoon almond flavor

• 1/3 cup butter

• 3 tablespoons organic cornstarch

• 4 egg yolks

1. Whisk together all the ingredients except the butter, almond, and vanilla.  Microwave for about 5 minutes, stirring every minute until the mixture is thick adn creamy and coats a spoon thickly.
2. Remove from the microwave and add the butter and vanilla.  Place buttered wax paper on the top, against the surface of the pastry cream.  Chill.

Chocolate Glaze

• 1 cup bittersweet chocolate, chopped
• 1/3 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon corn syrup (keeps it shiny)

1. Bring the cream just under a boil.  remove from heat.
2. Add the chocolate and stir until melted.
3. Add the butter and corn syrup and blend well.
4. Cool slightly and then smooth it over the top of the filled cake, allowing some to drip down the sides.

To Assemble:

1. Place one half of the cake with the cut side up on a cake plate.
2. Spread with the pastry cream.
3. Place the other half cake cut side down on the pastry cream.
4. Settle the layer by pressing down gently.
5. Smooth the chocolate over the top as directed.
6. Chill.

Serves 12

Image:Marye Audet

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Deviled Eggs. You know you have to have them. With 4th of July coming up I am whispering one word to my chickens to get them in egg laying overdrive. Cacciatore.

Deviled eggs are so simple to make that you really don’t need a recipe but there are lots of variations to them and how they are done. The secret is in having a really good mustard and just enough of it to be tangy without being overpowering. Plan on at least two deviled egg halves per person.

Basic Deviled Eggs

12 eggs
1/4 c tablespoons mayonnaise
2 tsp sugar
2 tsp white vinegar
2 tsp yellow mustard
1/2 teaspoon salt
Paprika

Hard boil the eggs

Peel and cut them in half lengthwise Remove the yolks and set whites aside. Mash the yolks with mayonnaise and mustard. Stir in the rest of the ingredients except paprika. Refill the egg white halves with the yolks and sprinkle with paprika. Chill.

I got this recipe on All Recipes and tweaked it a bit to suit me. It is definitely a different take on deviled eggs.

Bacon and Cheese Deviled Eggs

12 eggs
1/2 cup mayonnaise
4 slices bacon
1/4 cup finely shredded Cheddar cheese
1 tablespoon dijon mustard
1 tablespoon minced onion

Hard boil the eggs.
While eggs are cooking fry the bacon until crispy. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise and mustard. Stir in bacon, onion and cheese. Fill egg white halves with the yolk mixture, sprinkle with paprika, and refrigerate until serving.

Ranch Style Deviled Eggs

12 eggs
1/4 c mayonnaise
2 tsp sugar
2 tsp white vinegar
2 tsp yellow mustard
1 tbs ranch dressing mix
1/2 teaspoon salt
Paprika

Hard boil the eggs.

Peel and cut them in half lengthwise Remove the yolks and set whites aside. Mash the yolks with mayonnaise and mustard. Stir in the rest of the ingredients except paprika. Refill the egg white halves with the yolks and sprinkle with paprika. Chill.

Other options include adding crabmeat, horseradish, minced jalapenos, chipotle,  a variety of cheeses (try pepperjack!), sweet pickle relish, and almost anythign else you can think of.  Deviled eggs are a versatile and inexpensive addition to your July fourht celebration.

Image: Morguefile 

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Here is a sad story with a happy ending..so stick with me.

I went to the grocery store. They had white peaches…RIPE AROMATIC white peaches on sale. I grabbed 13 of them, one for everyone in the house. I mean, who can resist a perfectly ripe peach?

I rarely buy fresh fruit like that. Honestly we can’t afford it. The peaches cost me 12.95. Yeah..just under a dollar each. But they were ripe. right?

So there is a big “THING” at the store. The checker was a teenage disposed princess, we both seemed to be unsure as to why she wasbehind the register. When they finally got someone to bag my groceries he really disliked my canvas grocery bags because plastic is easier.

oh, wahhh.

It was the shopping trip from hell and the only reason I did not lose my temper was because I am gracious and kind and I have the self discipline of a spartan.

I get home only to find that he has put the bananas, tomatoes and peaches UNDERNEATH some canned goods. Yay.

I was not taking them back because then I would have lost my temper. What to do? Peach pie of course, they were pre-smashed.

Now, everyone else in the entire universe might like two crust peach pie but my very favorite is the kind with the streusel crust on the top. Like a dutch apple, only peach. That is why I am unsure if this is a tart or a pie. Whatever. It is good.

I only make peach pie in the summer and only when I cant get fresh, really ripe peaches. Needless to say it is a rarity at our house.

If you have trouble with pie crust check out the pie crust pictorial tutorial and then come back!

Peach Pie 

1 9-10 inch pie crust, unbaked.

3/4 cup white sugar
1/4 cup light brown sugar
1/4 cup  flour
8 cups ripe, fresh peaches, peeled and sliced (for a really awesome taste, grill them first)
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg

About 1/2 c chopped pecans-optional

Preheat oven to 350F.

For Filling:

Mix white sugar, brown sugar and 1/4 cup flour in a large bowl. Add the peaches, lemon juice, cinnamon and nutmeg (and pecans if you are adding them) and toss well.

Spoon into a prepared crust .

For Streusel Topping:

1 c. all-purpose flour
1/2 c. firmly packed brown sugar
1/2-1 tsp. cinnamon
1/2 c. butter

Rub ingredients together with fingers until crumbs are formed.  Sprinkle on pie.

Bake at 350 until juices are thick and streusel is crispy

1 9-10 inch pie

Image;Marye Audet

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Sometimes I feel that I have no time to cook. I really hate that because I love cooking but my life right now is just so busy that cooking seems to take a back seat.  I know I have been scarce in visiting your blogs…blame it on a huge amount of writing assignments and Chris being home…both good things!

Even my photography seems to be BLAH.

I have midwestern roots.  Yeah I do. I know,  know..I don’t say “pop” or “prit-neer” abd U do say y’all.  I admit it.

But I know that a salad can be jello with bananas,  marshmallows, and whipped cream and served as a side dish with any meal, o.k.? Not only do I know that salt rising bread makes the best toast EVER I happen to have an addiction to pickled ring bologna.  I know where Lapeer is and I have eaten Howell melons.  So..there.  I have even eaten fish at Whiteys, which probably doesn’t even exist any more.

Now, one of the main things about midwestern cooking is the ability to mix anything with macaroni and beef and call it a casserole. Stop laughing. You know I am right.

I have kale growing really well in the garden. It seems to be one plant that can withstand anything Texas can throw at it.  It is very good for you, lots of iron.  It can taste strong unless it is cooked with other foods that can handle the flavor.  Onion, garlic, olive oil, and a good sprinkle of sea salt all help the flavor to calm down and be perfect. It is a great addition to this filling meal.

Best of all? It is done in less than 30 minutes..Oh yeah!  It is not gourmet, it is not something that is going to make people oooh and ahhhh…but it is good and wholesome  comfort food.  Guess what else? You can use it for OAMC. It makes a great freezer meal.

This is my entry into  Presto Pasta Night.  Kevin at Closet Cooking is hosting this event this week!  You know what that means..yeah..fantastic images!
In the grand tradition of my ancestors I present to you:

Macaroni, Kale and Beef Casserole

2 lbs Macaroni, cooked and drained

2  lbs good ground beef

1 onion, chopped

3 garlic cloves, chopped

1 bell pepper, chopped,

A good size bunch of kale, washed and chopped

3 Tbs Worcestershire sauce

Cubed mozzarella, or cheese of choice, as much as desired

Sea salt and cracked pepper to taste

Brown beef, onion, pepper, kale, and garlic in a large frying pan.  Stir constantly and salt and pepper to taste as the meat is browning.  Stir in Worcestershire sauce, macaroni, and cheese. Warm through.

Serves 12

Image:Marye Audet 

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I never did get the recipe for these posted last week. Things got hectic, what with Daring Bakers and then Amada’s kindergarten graduation and then Chris coming in…Today is Marc’s birthday…

This summer is certainly starting off to be a party! I am not sure I have partied this much since the late 70s!

These cookies are crunchy on the outside, chewy on the inside. I am not sure how you measure a truly good cookie but for me that is the standard. I think crunchy cookies taste like store bought. I am always trying tofigure out the exact time to take cookies out of the oven to get the right texture and making little notes on my recipes! You don’t want these to get brown.

Anyway. These are an old fashioned treat, made special by rose and vanilla. If you are making them for a shower or a tea just make them smaller and sprinkle with pink sugar crystals. I took them to a birthday party and they disappeared really fast.

If you have some time and/or want to make them extra special take two and sandwich them together with some white chocolate ganache.

If you have never tried rosewater flavoring you are missing our on a wonderful, delicate flavor. It is hard to describe but easy to eat!

If the cookies don’t crackle on their own, you may need to push them down gently while they are still warm.

Rose Crackle Cookies

2 2/3 c flour

1 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

1 c butter

2 c sugar

2 eggs

1/2 tsp vanilla

1-2 tsp rosewater

Sugar for rolling (you can use rose flavored or vanilla flavored sugar for this if you like)

Cream butter and 2 cups of sugar until fluffy. Add eggs, one at a time, incorporating thoroughly after each. Add vanilla and rose and beat until smooth.

Stir in the dry ingredients. Beat until well blended. Chill for 2 hours.

Roll into balls, using a tablespoon of dough for each ball. Roll in sugar and place on an ungreased baking sheet (I like to use the silicone baking sheet covers). Bake at 350 for 20 minutes. 5 dozen

Image: Marye Audet

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I have looked at these a number of times in one of my vintage cookbooks and just passed over them..They seemed too simple, too average, too mediocre. A little flour, a few eggs..some butter…yadda yadda yadda.

But something whispered to me the other morning and I thought that I would. I mean, why not? So what if they were mediocre. Some families eat cheerios every morning, surely mine could limp along on mediocrity in the form of a muffin, right?

So I shrugged, made them…and was amazed. Because there was absolutely nothing mediocre about these. They were delicately sweet with a very tender crumb..buttery and cinnamon-y.

SO see? You can’t judge a recipe by it’s ingredients. Sometimes the synergy of the ingredients creates a magic that is totally unexpected.

French Breakfast Puffs

• 1/3 c butter
• 1 c sugar (divided use)
• 1 egg
• 1 1/2 c flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp freshly grated nutmeg
• 1/ 2 c milk
• 1/3 c melted butter
• 2 tsp cinnamon. I used a mixture of three different types from Penzeys and it was awesome.

Preheat oven to 375. Put the silicone liners in the muffin cups

Beat butter, 1/2 c sugar, and egg until light.

Sift dry ingredients together. Add alternately with the milk to the butter mixture.

Spoon batter into muffin cups and bake 20-25 minutes.

Immediately remove from muffin cups and dip in melted butter. Roll in mixture of 1/2 cup sugar and the cinnamon. Serve warm.

Makes 12

Image:Marye Audet

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Lemon snaps are an easy old fashioned cookie that you really don’t hear much about anymore, and that is a pity.  They are crispy on the outside, tender on the inside and lemony sweet throughout.  There is just nothing that compares with them for an old fashioned treat…unless it is gingersnaps…or molasses cookies…or…

I don’t know, I tend to think of the gingersnaps as being an autumn treat, while the lemon snaps seem lighter somehow.  More summery.  If you can wait long enough they are even better the next day.

I think my family wants to thank those of you who requested more cookie recipes.  They seem to be enjoying the plethora of cookies that seem to never accumulate in my cookie jar. 

A couple of tips when working with these.  They may not totally develop the crackly appearance in the oven.  Just gently push the rounded tops down as soon as you take them out of the oven and the problem will be solved. Do not over cook!

You can also sandwich two of these together with buttercream, or white chocolate ganache, or whatever you like.  Dip half of each cookie in bittersweet chocolate…the possibilities are endless.  Personally  I prefer them just warm from the oven with a cup of coffee.

Lemon Snaps 

1/3 c unsalted butter

1 c sugar

2 eggs

3 tbs lemon juice

1 1/2 tsp lemon extract

3 1/2 c flour

2 1/2 tsp baking powder

1/4  tsp baking soda

1 tsp lemon peel

a few gratings of whole nutmeg

1/2 tsp salt

sugar for rolling

Preheat oven to 375F

Cream butter and sugar together and beat in eggs.  Add the lemon juice and extract.

Mix dry ingredients and stir in until well blended.

Roll dough between hands to form walnut sized balls.  Roll in sugar and place on cookie sheet that is covered with silpat.  Bake for 10 minutes.  Remove from oven and gently press down tops while cookies are warm. about 4 dozen.

Image: Marye Audet

Content:Marye Audet for Baking Delights 

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Crumbcake. A muffin but not.

Usually when you see a recipe for crumbcake it will be baked in a square pan. I like to make them in muffin cups; little individual bites of WOW. By doing it this way you can easily freeze them and have a weeks worth of breakfasts ready to go.

Crumbcakes are especially good with a cup of coffee and really, really hard to resist when you are at the computer late at night…The cake is tender and not too sweet, heady with vanilla. The crumb on top is sweet and spicy with brown sugar and cinnamon.

Let’s chat about cinnamon real quick. I have always been a freak about fresh herbs and spices because of the flavor loss over a relatively short period of time. However, until the blog exchange I did not know that there were different types of cinnamon! Well in the exchange I got several bottles of spices, including four..yes FOUR different types of cinnamon! My favorite is the Korintje which is quite spicy! I am now hooked on Penzey’s Spices. Anyway..the cinnamon will definitely make a huge difference in this so use one that is very fresh if possible.

When you sprinkle the crumb on top of the batter; press down gently. This will affix the crumbs and it will keep the cake flatter on top and less like a muffin.

You are seriously going ot love these.

Old Fashioned Crumb Cakes

Makes 12

2 c flour

2 1/2 tsp baking powder

1/4 tsp salt

1/2 c oil (light flavored, I use peanut)

3/4 c sugar

2 eggs

2 tsp vanilla

1/2 c milk

Sift dry ingredients.

Mix wet ingredients. Beat well.

Stir together.

Scoop into muffin cups.

Top with:

1/3 c brown sugar

3 tbs flour

1 tbs cinnamon

2tbs butter

rub together until mixture is crumbly. Spoon a little on the top of each muffin. Gently press down.

Bake at 400 for about 20-25 minutes, or until a toothpick comes out clean.

Image:Marye Audet

Content:Marye Audet for Baking Delights

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Mexican Wedding Cakes are not cakes at all. They are somewhat like a short bread cookie but not. And sometimes they are called Mexican Wedding Cookies.

Are you confused?

They are a delicate cookie that has a delicate, yet definitely there flavor..vanilla, butter…nuts…

But where did Mexican Wedding Cakes come from?

The cookie got its name sometime in the early 1950’s and seemed to be one of the staple recipes of the plethora of cookbooks that were published during those decades. One theory suggests that the name was changed because the other name, Russian Tea Cakes, was a very unpopular one during the Cold War. I also have a recipe for them in an old cookbook that calls them Butterballs.

They can be crescent or ball shaped. If you roll them in the confectioners sugar while they are hot and then roll them again when they cool off the layer of confectioners sugar will be heavenly thick and sweet.

Around here alot of people serve them at teas and weddings. I love them..in fact I could probably eat a ton of them myself…once you get started it is really hard to stop.

I wanted to change my recipe around a little. Normally walnuts or pecans take center stage in these but I used pistachios. I really liked the unique flavor it gave them and the added richness from the pistachios. You can use any nut you like in the same proportions as these.

They are a very delicate cookie. If you have to have a certain amount make extra because some are bound to crumble..or find their way into someone’s mouth when you are not looking.

Mexican Wedding Cookies

1 cup unsalted butter
1/2 cup sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup finely chopped pistachios (I grind them in a blender)

1/2 cup confectioners’ sugar

In a bowl, cream together the butter and sugar. Stir in vanilla.

Add the flour and pistachios and mix until well blended.

Cover and chill for 3 hours.

Preheat oven to 325 degrees.

Shape dough into balls or crescents. Place them on an ungreased cookie sheet and bake for 15 to 20 minutes.

Remove from pan to cool on wire racks.

When cookies are cool, roll in confectioners’ sugar. Store in an airtight container.

About 3 dozen.

Image:Marye Audet

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