Vintage 1941 Chocolate Chip Cookies

My favorite cookbook is Better Homes and Gardens.  I have two copies, both of which are falling completely apart.  One I received as a wedding gift twenty five years ago.  My daughter has a third copy.  I recently found a Better Homes and Gardens chocolate chip cookie recipe that interested me because it used equal parts shortening and butter.  

Any time a cookie recipe uses shortening, I know it will turn out beautifully—crisp on the outside, gooey goodness on the inside.  This recipe turned out perfectly the first time, and more importantly, the raw cookie dough was delicious!   

What do you think?  Do you prefer using shortening in your baked goods.  Does it make a difference?

Vintage 1941 Better Homes and Gardens Chocolate Chip Cookies 

Get the recipe HERE.

1⁄2 c. shortening 

1⁄2 c. butter 

1 c. packed brown sugar 

1⁄2 c. granulated sugar 

1⁄2 t. baking soda

2 eggs 

1 t. vanilla 

2-1⁄2 c. all-purpose flour 

1, 12-oz. package (2 c.) semisweet chocolate pieces 

1-1⁄2 c. chopped walnuts, pecans, or hazelnuts (filberts) (optional) 

1. In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. 2. Add the brown sugar, granulated sugar, and baking soda. 3. Beat mixture until combined, scraping side of bowl occasionally. 4. Beat in the eggs and vanilla until combined. 5. Beat in as much of the flour as you can with the mixer. 6. Stir in remaining flour. 7. Stir in chocolate and, if desired, nuts. 8. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. 9. Bake in a 375 degree oven 8 to 10 minutes or until edges are lightly browned. 10. Transfer cookies to a wire rack; cool completely. 11. Makes about 60 cookies. 

Note: To measure shortening with ease, place plastic wrap in the measuring cup and pack cup with shortening using a rubber spatula. Pull plastic wrap out of the cup and drop the shortening into the mixing bowl. Throw plastic wrap away—no mess!

Perfect, Easy Biscuits

There are a few things that I think every homemaker should be able to do well, and one of those is make perfect biscuits.  I found a fabulous recipe for 7up Biscuits using Bisquick from www.plainchicken.com.  I was so excited to find this different and easy recipe using Bisquick since I make my own homemade version of a quick mix which uses wheat.

The recipe can be found and printed out at www.plainchicken.com.  I will describe the process adding some helpful hints for those who may be biscuit-making novices.

Step-by-Step Procedure

Heat the oven to 450 degrees F.

I go ahead and melt one-fourth cup of butter in my 9 x 9 inch pan in the oven.  Be sure to take the pan out when butter has melted so it won't brown.

Place two cups of Bisquick, or your own quick mix, into a large mixing bowl.  You can make a well in the center if you like and place a half-cup of sour cream (I like Daisy).

I actually work the sour cream gently into the Bisquick with my fingers until the sour cream has wetted most of the flour mixture thoroughly.

Then I pour 7 Up into a half measuring cup but more-than-likely, I will not use the entire half-cup.

Just sprinkle the 7 Up by Tablespoon over the top of the sour cream and Bisquick mixture.  Use a fork to fluff the 7 Up throughout the mix.

When most of the Bisquick has formed a ball in the center with just a little bit still hanging to the sides of the bowl, the dough is probably ready to gently knead together on a lightly floured counter.  The key is to use as little flour when kneading and only knead enough to be able to pat dough into a square.

Since I don't want to overwork my dough, I don't bother with the biscuit cutter.  I just pat the dough into a square slightly smaller than the measurements of my 9 x 9 inch pan (or 8 x 8), rather than use a rolling pin.

Use a sharp knife to cut into squares.  Then I place each square right onto the butter in the pan basically in the same exact way that I patted and cut it out on the counter.

Bake for 12-15 minutes, or until golden on top.  Cool in pan on a cooling rack (if they last that long!)  They are best served hot from the oven.

Baking Mix Recipes to Try

I like having the biscuits slightly connected so they are flaky and  moist.  This recipe is so good, the texture is almost like making yeast rolls.  This would be a great recipe for camp and cooked in a box oven!  My box oven instructions can be found at Homemaker's Journal, Easy Outdoor Cooking Recipes post.

For more delicious Quick Mix recipes see Homemaker's Journals beautiful and delicious Christmas Coffee Cake post and scrumptious Quick Mix Pancakes found at Some Favorite Campy Things, part 2.

I hope you enjoy this recipe as much as our family has.  I like to experiment with recipes using soda pop as an ingredient.  How do you use soda in your favorite recipes?

Yankee Corn Sticks

Here's a new recipe I recently found and absolutely love!  Yankee Corn Sticks are light, fluffy and easy to make in my cast iron corn stick pan.  These are delicious with my Camp Stew recipe.

Yankee Corn Sticks (Print)
1 cup yellow cornmeal 
1 cup all-purpose flour 
1/4 c. sugar
4 teaspoons baking powder
2 eggs
1 cup milk
1/4 cup cooking oil
3/4 teaspoon salt
Preheat oven to 425 degrees.  Grease the iron corn stick pan with Crisco, making sure that you really work the grease into the mold and the top of the mold so the corn sticks will come out easily.  Let the pan heat up in the preheating oven for about 10 minutes while mixing up the batter.

Mix cornmeal, flour, sugar, baking powder, and 3/4 teaspoon salt.  Add the eggs, milk, and oil.  Beat just till smooth (do not over-beat).  I always let my corn bread batters "rest" for a few minutes before filling the pan.  They will come out fluffier.

Spoon into the hot, greased corn stick pans; fill 2/3 full (be sure not to over-fill).  Immediately place in the oven 12 to 15 minutes.  The muffins might be a little stuck together or to the top of the pan so I use a knife with a sharp tip to loosen the baked corn sticks from the pan.  Yield: 20 corn sticks.

Christmas Coffee Cake (Biscuit Mix)

As shown, I make Christmas Coffee Cake with pecans on one side because my son doesn't like the nuts.  I use my own homemade baking mix (like Bisquick) that has wheat in it to make this beautiful coffee cake.  This way I can rotate my wheat a little faster and the coffee cake tastes sooo much better.  If you make Wheat Quick Mix, you can use regular shortening (that's what the original recipe from Southern Living magazine called for), but I like it even better with butter-flavored Crisco.  Find a scrumpious pancake recipe using Wheat Quick Mix found near the bottom of Some Favorite Campy Things, camping part 2 post.  For delicious homemade 7 Up Biscuits see Homemaker's Journal post Easy, Perfect Biscuits.

Christmas Coffee Cake (Biscuit Mix)
1, 3-ounce package cream cheese
1/4 cup margarine or butter (I prefer butter)
2 cups biscuit mix or Bisquick
1/4 cup milk
1/2 can pie filling of your choice (I like cherry)
1/4 - 1/2 cup chopped pecans (optional)
Cut cream cheese and butter into biscuit mix till crumbly.  Add milk; stir until mixed.  On lightly floured surface, knead dough 10-12 strokes.  On waxed paper, roll or pat dough into a 12 x 8 inch rectangle.

Invert onto greased baking sheet; remove paper.

Spread filling down center of dough.  Make 2-1/2 inches cuts from long sides toward center at 1 inch intervals.

Fold strips over filling and pinch in center.

Bake at 375 degrees for 20 to 25 minutes or until golden.  FREEZE at this point if desired.  When thawed, drizzle with Powdered Sugar Glaze.  Yield:  12 servings.

Powdered Sugar Glaze
In a bowl stir together 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla and enough milk to make a drizzling consistency (1-2 teaspoons).  If using peach filling, add 1/4 teaspoon almond flavoring to glaze mix and a little less milk.

For Seasoned Cooks

Built-in spice shelf my husband built works great in a small kitchen.

Make Scents of the Spice Rack

• Did you know cinnamon sticks are actually curled up bark from a tropical evergreen tree?  Cinnamon is also ground from the bark.  The sticks easily flavor simmering liquids and beverages, while the ground version is best for baked goods.
• What's the difference between ground and whole spices?  Most ground spices are simply powdered versions of their original forms.  Recipes generally specify which form of the spice is preferred.  Freshly grated nutmeg has more intense flavor than commercially ground nutmeg.  you can grate the whole spice with a nutmeg grater or grinder.
• Fooled you!  Most people think allspice is a blend of cinnamon, nutmeg, and cloves.  It's actually a berry from a tropical evergreen, although it tastes like 'all spices.'"

Spice Tips

1. Keep all spice in tightly covered containers, in a cool dark place.
2. Spices lose their flavor after a year "on the shelf," and will need to be replaced.
3. Spices should enhance, but not overpower, the flavor of your dish.  Use moderation, start by adding only half of the spice called for and taste before adding more.  Spicing is not absolute, but should be done "to taste."
4. Spices turn bitter if/when overheated.  During lengthy cooking add the spice during the last 12 half our of cooking.  This will keep your spice spicey.
5. In most cases 1 teaspoon of dried spice equals 1 tablespoon of fresh.

Making your own seasonings is a good way to use up spices before their shelf life run out.  It's also handy if you run out of the store bought versions.  They make nice gifts as well--check out Gourmet Seasoning Salt!

Poultry seasoning:  Combine 4 teaspoons each of dried sage, dried thyme, and dried marjoram.

Italian seasoning:  Combine 4 teaspoons each of dried oregano, dried marjoram, and dried basil, and 2 teaspoons rubbed sage.

Curry powder:  Combine 1/4 cup ground coriander, 2 tablespoons ground cumin, 2 tablespoons ground turmeric, and 1 tablespoon ground ginger.

Apple pie spice:  Combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cardamom.

Pumpkin pie spice:  4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1/2 teaspoon ground nutmeg.

Seasoned salt:  Place the following ingredients in a pint jar and seal.  Shake until mixture is completely blended.  Yield:  about 1-1/3 cups of seasoning.  1 cup salt, 2 teaspoons granulated sugar, 2 teaspoons dry mustard, 1-1/2 teaspoons dried whole oregano, 1-1/2 teaspoons garlic powder, 1 teaspoon curry powder, 1 teaspoon onion powder, 1/2 teaspoon celery seeds, 1/4 teaspoon paprika, 1/4 teaspoon ground thyme, 1/8 teaspoon ground turmeric.

Pickling spice:  Combine 1/4 cup each mustard seeds, dill seeds, and coriander seeds, 2 tablespoons each crushed chili peppers and bay leaves, and 1 tablespoon each celery seeds and white peppercorns.

Onion soup mix:  For a 1-3/8 ounce package, combine 1/4 cup instant minced onion, 2 tablespoons bouillon and 1/2 teaspoon onion powder.

Gourmet Seasoning Salt:
1 cup salt
2 teaspoons dry mustard
1-1/2 teaspoons dried whole oregano
1 teaspoon ground marjoram
1 teaspoon dried whole thyme
1 teaspoon garlic powder
1 teaspoon curry powder
1/2 teaspoon onion powder
1/2 teaspoon celery seeds
1/4 teaspoon dried whole dillweed (optional)
Combine all ingredients; mix well.  Store in as airtight container.  Sprinkle over meat or vegetables.  Yield: about 1-1/4 cups.

Herb Blend:
3 tablespoons dried whole basil
3 tablespoons dried whole marjoram
3 tablespoons dried whole thyme
3 tablespoons dried whole tarragon
1 tablespoon dried lemon peel
1 tablespoon dried whole oregano
Place all ingredients in a small jar and seal.  Shake until mixture is completely blended.  Yield: about 3/4 cup of seasoning.

Just Enough Poultry Seasoning:  
3/4 t. sage, crumbled
1/4 t. leaf thyme, crumbled
1/4 t. pepper
dash marjoram
dash cloves, optional
Combine all ingredients.  If you make extra, store in an airtight container.  Use for poultry stuffing or dressing or as a rub for chicken.  source

Better-Than Potpourri Brew:  Mix the ingredients and place in an attractive container to give as a gift.

Better Than Potpourri Brew

Made a smaller pot of this fragrant brew.

This may not look beautiful, but the mixture smells great!  (It is not for consumption).  It works great to get strong smells out of your kitchen as well.  I think I found this recipe and some of the following information in Southern Living Magazine.  I used the Better-Than-Potpourri Brew when showing my home for sale and sold my house within 2 months!

Better Than Potpourri Brew
6 cups water
Peel from 1 apple
Rind from 1 lemon
Rind from 1 orange
1 (1-inch) piece fresh ginger, peeled and quartered
3 (2-inch) sticks cinnamon
16 whole cloves
1 teaspoon whole allspice
2 teaspoons pickling spice
Bring all ingredients to a boil in a Dutch oven over high heat.  Reduce heat, and simmer.  Gradually add more water as the liquid evaporates.

Steve's Perfect Sweet Potato Pie

2 lbs. sweet potatoes, peeled and sliced
1/2 c. butter or margarine
3 large eggs
1 c. sugar
1/2 c. sweetened condensed milk
1/2 c. evaporated milk
1 t. ground nutmeg
1 t. vanilla extract
1 t. lemon extract
1 (12-oz) package frozen deep-dish piecrusts, thawed
Garnishes:  whipped cream, grated nutmeg
Cook sweet potato in boiling water to cover 30 minutes or until tender; drain.  Beat sweet potato and butter at medium speed with an electric mixer until really smooth.  Add eggs and next 6 ingredients, beating well.  Pour mixture evenly into each piecrust.  Bake 350 degrees on lower oven rack for 45 to 50 minutes or until set.  Garnish, if desired.  Yield:  2 9-inch pies.