The Butler’s Chocolate Chip Cookies

I was inspired by a post from Barbara at A Chelsea Morning to try again to get puffy chocolate chip cookies. She got some advice and provided a recipe that gave her great cookies. Would it work for me?

Here’s what they looked like:

chocolate-chip-cookies-41.jpg
They were definitely puffier than the chewey King Arthur Flour version I tried not that long ago. Alas however, they still were not the chocolate chip cookie of my dreams. And I even used shortening and it still didn’t work.

My brothers-in-law thought they were great and polished off the batch in about a day and a half. Good thing I wasn’t counting on those lasting for longer.

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Pumpkin Spice Bread

This is a Taste of Home recipe

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 1 can (15 ounces) solid-pack pumpkin
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 cup water

pumpkin bread ingredients

In a large bowl, combine sugar, oil and eggs.

sugar oil and eggs all combined

Add pumpkin and mix well.

pumpkin added

Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice.

flour mixture

Add flour mixture to the pumpkin mixture alternately with water, beating well after each addition.

adding the flour
all mixed

Pour into two greased 9-in. x 5-in. x 3-in. loaf pans.

ready to bake

Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely.

baked and cooling

The verdict?
Rob, the world’s biggest fan of all things pumpkin, LOVED it. He thought it was tasty and just right as far as moistness – not too dry and yet not too moist. He did wish we had some cream cheese to spread on it.

Chipped Beef.

I am almost ashamed to admit how much I love creamy chipped beef. I grew up eating the Stouffers version – just pull out of the freezer, nuke for a few minutes and enjoy over toast.

Then I got older and learned about things like preservatives and hydrogenated fats and excessive amounts of sodium. And I started to try to avoid eating foods that had a string of ingredients that I can’t pronounce. Not that I’m completely successful, but I’m trying. So anyway, Stouffers had to go.

But how can I survive without my comfort food of creamed chipped beef? That’s right, by finally figuring out that it’s not that hard so I’ll just have to learn to cook it myself.

And so I have.

I’m almost embarrassed now at how easy it is. And I feel so accomplished. I can make a roux and a white sauce! Yay me!

No amounts are given because it all depends on how many people you’re serving. It’s easy to make for one or two or whatever you need. Ok, I’m guessing it’s still easy to make for more than two, but two’s all I’ve ever served with this.

So, to begin. You’ll need butter, flour, milk, salt, pepper, and cayenne pepper. Tabasco too if you’re feeling brave. And some dried beef (Budding type). And some toast of course when you’re ready to eat.

Melt butter in a saucepan deep enough to hold the finished product. Add an equal amount of flour (i.e. 1 tablespoon of butter? use 1 tablespoon of flour). Whisk together and let cook until the roux gets ever so slightly beigy. That’s a real word you know. In my world anyway.

Whisk in the milk, slowly incorporating it so as to integrate the flour and milk.

Add seasonings to taste.

Meanwhile, chop the beef into small bite-sized pieces. When the sauce is thick and luscious-looking, add the beef. Adjust seasonings as needed and serve over toast. Eat and enjoy. Feel oh-so-comforted.

chipped beef