It's a rare cloudy day here in Colorado, so I thought I'd share my recipes for Chai tea and lemon bars. I've seen some key limes in the stores lately, and for 10 for $1 it's a great excuse to make something tasty! They are a pain in the ass to juice, but well worth it! Look for limes with thin skins that give when you squeeze them to maximize your juice yield.
Enjoy!
Marcie’s Yogi Tea (Chai)
1 Tbs Ground Cardamom
1 tsp Ground Cloves
1 or 2 inches of Cinnamon Stick
1 Tbs Fennel Seed
1 Tbs Fresh Ginger (peeled and grated)
Sugar or honey to taste (I use about ¼ C sugar, but I know others use upwards of a cup so really, to taste!)
2 Tbs Loose tea or about 6 tea bags (I use a Ceylon mix, so black)
2 Cups Milk (2%, or whatever you have)
1 Cup Water
Boil Everything together in a pot, simmering for about 5 minutes. Strain and pour into cups. Serves about 4, and will store well in the fridge for about a week- morning iced chai!
Grampa’s Lemon Bars
For Crust:
1 C Butter
½ C Powdered Sugar
½ tsp Salt
2 C Flour
For Filling:
4 Eggs
1 ¾ C Sugar
½ tsp Baking Powder
¼ C Flour
¼ C Lemon or Key Lime juice (some pulp okay)
Finely chopped/ grated zest from 1 lemon (~ 1 Tbs)
Preheat oven to 350
Cream the butter, powdered sugar, and salt in a medium bowl. Add the flour and mix until combined. Press the dough into a 9”x13” brownie pan and poke holes all over it with a fork. Bake for 15-20 minutes, until just starting to get golden.
While the crust bakes, beat the eggs with a fork or a whisk, then add in the sugar, baking powder, flour, lemon, and lemon zest.
Pour the filling over the lightly golden crust and bake for another 20-25 minutes, until the topping is just firm.
Sift some powdered sugar on top and enjoy!
Showing posts with label cookie. Show all posts
Showing posts with label cookie. Show all posts
Sunday, February 8, 2009
Wednesday, January 7, 2009
My Favorite Cookies- the first recipe!
So, let me know how the format works...
Let's all make sure to label our posts with the recipe type (cookie), main ingredients/theme (chocolate chip) and meal type (dessert) so they're easy to search for later on.
Enjoy!
Tahoe-Tested Chocolate Chip Cookies
1 Cup (2 sticks) Unsalted Butter, at room temp.
1 Cup Brown Sugar
½ Cup White Sugar
2 Lg. Eggs
1 ½ tsp. Vanilla Extract
¼ tsp. Allspice (or nutmeg, or cloves, or ½ tsp cinnamon)
2 ¼ Cups A.P. Flour
1 tsp Baking Soda
½ tsp Baking Powder
1 tsp Salt
1 ½ C Semi-Sweet Chocolate Chips
Combine Flour, baking powder and soda, and salt in a medium bowl and whisk together (or sift). Set aside.
Cream butter and sugars on medium-high speed (standing mixer works best, but hand-held is fine and melting the butter and using a spoon works okay for dorm situations etc. but the cookies will be a little tougher) about 3 minutes or until light and creamy looking. You may need to scrape down the bowl a few times to get it all mixed
Add the eggs, one at a time, beating until just combined (about 30 secs) and scraping down the bowl after each one. Add vanilla and spice and beat another 30 seconds, until combined.
Stir the flour mixture into the butter mixture, either by hand or with the mixer on low, scraping down as needed. Stir in the chocolate chips, then chill dough at least one hour, until firm.
Preheat Oven to 325 F.
Form dough into ~ 1” balls, don’t make them too big now, and place about an inch apart on a cookie sheet. You don’t need to grease the sheet, but I recommend using parchment paper if your sheets are older or you often have trouble with things sticking to them. Replace remaining dough in fridge.
Bake cookies about 10 minutes, until golden and set but still very soft looking. Let cool on sheet for a couple minutes, then remove them to a rack to cool. Repeat with remaining dough. Store in a sealed container or baggy.
*I often make this, cook a half dozen, then form the rest of the dough into balls and freeze it for later! Place the balls on plates and freeze a couple hours before tossing them all into a freezer bag and sealing it tightly. This way they won’t all stick together. When you want cookies, take out as many balls of dough as you want and cook them at 350 for 12-15 minutes, they come out wonderfully and then you don’t have three dozen cookies at once, tempting you with their deliciousness ☺
Let's all make sure to label our posts with the recipe type (cookie), main ingredients/theme (chocolate chip) and meal type (dessert) so they're easy to search for later on.
Enjoy!
Tahoe-Tested Chocolate Chip Cookies
1 Cup (2 sticks) Unsalted Butter, at room temp.
1 Cup Brown Sugar
½ Cup White Sugar
2 Lg. Eggs
1 ½ tsp. Vanilla Extract
¼ tsp. Allspice (or nutmeg, or cloves, or ½ tsp cinnamon)
2 ¼ Cups A.P. Flour
1 tsp Baking Soda
½ tsp Baking Powder
1 tsp Salt
1 ½ C Semi-Sweet Chocolate Chips
Combine Flour, baking powder and soda, and salt in a medium bowl and whisk together (or sift). Set aside.
Cream butter and sugars on medium-high speed (standing mixer works best, but hand-held is fine and melting the butter and using a spoon works okay for dorm situations etc. but the cookies will be a little tougher) about 3 minutes or until light and creamy looking. You may need to scrape down the bowl a few times to get it all mixed
Add the eggs, one at a time, beating until just combined (about 30 secs) and scraping down the bowl after each one. Add vanilla and spice and beat another 30 seconds, until combined.
Stir the flour mixture into the butter mixture, either by hand or with the mixer on low, scraping down as needed. Stir in the chocolate chips, then chill dough at least one hour, until firm.
Preheat Oven to 325 F.
Form dough into ~ 1” balls, don’t make them too big now, and place about an inch apart on a cookie sheet. You don’t need to grease the sheet, but I recommend using parchment paper if your sheets are older or you often have trouble with things sticking to them. Replace remaining dough in fridge.
Bake cookies about 10 minutes, until golden and set but still very soft looking. Let cool on sheet for a couple minutes, then remove them to a rack to cool. Repeat with remaining dough. Store in a sealed container or baggy.
*I often make this, cook a half dozen, then form the rest of the dough into balls and freeze it for later! Place the balls on plates and freeze a couple hours before tossing them all into a freezer bag and sealing it tightly. This way they won’t all stick together. When you want cookies, take out as many balls of dough as you want and cook them at 350 for 12-15 minutes, they come out wonderfully and then you don’t have three dozen cookies at once, tempting you with their deliciousness ☺
Subscribe to:
Posts (Atom)