Tag Archives: motherhood

Your Tray or Mine: Old World Raspberry Bars

15 Dec

ORIGINALLY POSTED DECEMBER 11, 2011

In keeping with my promise to do one bar recipe each Sunday, here is today’s recipe.

Old World Raspberry Bars original recipe card

Here’s the original recipe that I work from when I make these! It’s funny to see my old handwriting and maiden name!

This is such an old recipe that I’ve been making since I was in elementary school. When I was in about 4th grade the Girl Scouts had a bake off and I won twice with this recipe. When I make them, I still read off a photocopy of the original recipe card that I wrote out for the contest. It’s funny to see my 4th gr. handwriting and my maiden name at the top. You can use raspberry, strawberry, or apricot jelly. These are fast and easy and only have a few ingredients. I make them several times each holiday season. A friend of mine even melts chocolate and drizzles it over the top before cutting.

INGREDIENTS

2 1/4 cups flour
1 cup sugar
1 cup margarine (2 sticks)
1 egg

Filling: 12 oz. raspberry jelly (seedless works well) or choose your own flavor

DIRECTIONS

Preheat oven to 350 degrees.

This recipe says to grease an 8 x 12 pan, but I use 11×7. You probably could use 9 x 13, they’d just be thinner.

Mix together all ingredients EXCEPT jelly.

Beat at low speed, scraping sides of bowl occasionally until evenly mixed.

Reserve approx. 1 cup of mixture, set aside.

Alex and Caroline making Raspberry Squares

This recipe has lots of opportunities for the kids to help out including measuring the ingredients and putting the dough and jam into the dish.

Press remaining mixture into baking dish.

Spread jelly within 1/2″ of edges.

Crumble (break into little pieces and drop them all over the top) the remaining 1 cup of batter over the jelly.

Bake at 350 degrees 42-50 minutes until lightly brown around the edges.

Cool completely and cut into bars.

Enjoy!

**When I originally typed this, I typed two and one half cups of flour, but it was a typo! Should be two and one quarter cups of flour. I caught it the day it posted, but I hope I didn’t cause anyone to mess up their batter! My apologies…
Jen

Raspberry Squares before they're baked

This is how the raspberry squares look just before going into the oven….

Baked raspberry squares

….and how they look when they come out, nice and brown around the edges!

Apricot bars

Here’s the apricot version of these bars, just as delicious!

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Your Tray or Mine? Cookie Tray Recipe of the Day: “Krispie” Chocolate Chip Cookies

13 Dec

The most recent time I made these, I used a mix of both chocolate Rice Krispies and the plain Rice Krispies. they were delicious!

The following recipe is a newer recipe to my collection, not one that I grew up on as we did our cookie trays when I was growing up. But, I like this recipe because it’s fast and easy, and it’s not “just” another chocolate chip cookie recipe, the cereal gives it an added crunch. I often double this recipe, it makes a lot and it’s a good filler on the trays. I have yet to have someone say they didn’t like these cookies!

I got the recipe from a cookbook I’ve had since before I was married. I always find the best recipes in it! It’s called “Favorite Brand Name Cookie Collection.” I did add the word “Krispie” to the title myself though.

“Krispie” Chocolate Chip Cookies

INGREDIENTS

1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt

1/2 cup butter or margarine softened
1 cup sugar

1 egg
1 tsp vanilla

2 cups Rice Krispies (I have used the plain  Rice Krispies as well as the chocolate flavored Rice Krispies. Either works well.)
1 cup semisweet chocolate chips

There’s lots of measuring, pouring and mixing in this recipe. Great opportunities for kids to help out in the kitchen, and for them to learn by doing.

DIRECTIONS

Stir together flour, baking soda, salt in a medium bowl. Set aside.

In a large mixing bowl beat margarine and sugar until well combined.

Add egg and vanilla. Beat well.

Add flour mixture. Mix thoroughly.

Stir in Rice Krispies cereal and chocolate chips.

Drop by level tablespoonfuls (I use the Pampered Chef small scoop) onto greased cookie sheets. (I did not grease. But my cookie sheets are pretty well seasoned and there’s butter in the recipe too.)

Bake at 350 degrees for about 12 minutes or until lightly browned.

Remove immediately from cookie sheets and cool on wire wracks.

Makes about 3 1/2 dozen cookies (and mine did make exactly 42 cookies.)

Your Tray or Mine Recipe of the Day: Brown Eyed Susans, a Family Favorite

12 Dec

ORIGINALLY POSTED DECEMBER 7, 2011

When I posted my first recipe last week for Chocolate Thumbprint Cookies, I mentioned that it was one of my top two favorite cookies on our trays each year (I’ll let you know what my other favorite is when I post it.) However, the thing about cookie trays is that everyone has their own favorites. Mine tend to be all the ones that are heavily chocolate chip based, but not everyone’s are.

Brown Eyed Susans for Christmas Cookie Trays

I had a near meltdown when I realized we were totally out of any sprinkles for the tops of the cookies. I recovered when I found red and green stars instead.

Today’s recipe is for Brown Eyed Susans, which are my brother’s favorites. I might have one each year, but he *loves* them. They’re good and easy to make. I hope you’ll try them!

BROWN EYED SUSANS

INGREDIENTS

Cream together the following:

1 cup butter

3 TBL. sugar

1 tsp vanilla

2 cups flour

1/2 tsp. salt

CHILL FOR TWO HOURS.

Rolled and flattened cookie dough

Here’s what the cookies look like as they are rolled and then as they are flattened.

DIRECTIONS

Roll into about 1 level tablespoon ball and place on greased cookie sheet.

Flatten slightly using your fingers. (This is a good place to have your kids help out.)

Bake at 400 degrees for 8-10 minutes.

Frost while warm. (You can make these ahead, freeze cookies and then frost them when thawed.)

I find that if you fill all your baking sheets with the rolled and flattened cookies first, you can use the baking time to make up the frosting so that it’s ready for you to frost them while they’re warm.

Brown Eyed Susans

These look pretty with any sort of decorations on top, but we normally use sprinkes as shown here.

FROSTING INGEDIENTS

1 cup Confectioner’s Sugar

2 TBL Baking Cocoa

2 TBL hot water

1/2 tsp vanilla

Use about 1/2 tsp on top of each cookie (yes the frosting does drip off the cookies, so put wax paper underneath.)
**I found that the 1/2 tsp measure on top of each cookie is important. If you use just any spoon to frost them you run out of frosting because too much goes onto the cookies and then drips off the cookies onto the wax paper and then you have to make another batch of frosting.

Sprinkle colored sprinkles or chocolate sprinkles (or place an almond, or whatever you’d like,) on top. This is also a good “job” for kids to do, decorating the tops of the frosted cookies, that and running their fingers all over the waxed paper where the chocolate has dripped once the cookies are safely removed!

**In Rhode Island, the sprinkles are called Jimmies. My dad is Jimmy and my mom is Pat so we call our colored ones Patsies. Just a random fact for you…

A single recipe makes about 36 cookies.

Your Tray or Mine? Recipe of the Day: Cherry Squares

11 Dec

This recipe is not a recipe that I’ve ever posted on FB before but it’s one of my mom’s recipes that I love. Each year her office celebrates the holidays by taking turns bringing in treats for everyone in the office. Each year my mom brings these in and each year she gives me all the corners. I *love* the corners of bar cookies, brownies and cakes!! Sometimes I’ll arrive home to find a little package in my door of four wrapped corners just for me. 🙂

This Sunday and the next two I will post bar cookie recipes. You can include them on your trays or you can bring them to a party on a tray all their own. Either way, they’re delicious!

CHERRY SQUARES

INGREDIENTS

2 sticks butter or margarine, softened

2 cups sugar

4 eggs added one at a time

1 tsp vanilla extract

1 tsp almond extract

3 cups flour

2 cans cherry (or any other) pie filling

Confectioners sugar for sprinkling on top, when completely cool, for presentation

DIRECTIONS

In large bowl, beat the butter and sugar together.

Add eggs, one at a time.

Add vanilla and almond extracts.

Gradually add the flour til all ingredients are combined.

Spread three quarters of the batter in the pan. My mom uses a greased 11 x 17 cookie sheet pan for hers.

Top with the fruit filling.

Top with remaining batter. (Batter will be thick and not spread easily on top of the filling, so just drop small spoonfuls of it randomly across the top of the filling. It will spread as it bakes.)

Bake at 350 degrees for 40 minutes.

Sprinkle with confectioners sugar and cut into bars for serving.

Easter Sweet Bread

3 Apr

This recipe makes three “small” loaves of sweet bread for Easter. It’s wonderful when you grill it!

Originally posted April 4, 2012

This recipe is one that takes a while from start to finish- nine hours to be exact- but if you’re game, it’s SO worth it! It is, of course, from my mom. She received it from a woman she worked with. It’s dated April 1992.

My mom makes it every year and I have made it once or twice myself. Don’t let the number of steps scare you off. If you go step-by-step it’s not hard.

Colleen DeMoranville’s Sweet Bread

INGREDIENTS

1/2 cup melted butter (1 stick)

2/3 cup sugar

1 tsp. salt

2 and 1/4 cups hot milk

1 pkg. dry yeast (Fleishman’s Active Dry or Rapid Rise or Red Star)

1 egg- well beaten

1 tsp. vanilla extract (can also use almond if desired)

7 cups flour (start with between five and six and add more if needed)

one 15 ounce can sliced peaches, drained and sliced thinner

DIRECTIONS

1) Mix butter, sugar, salt an d hot milk in a large bowl.

2) Let cool to lukewarm.

3) Stir yeast into 1/4 cup warm water and let stand 5 minutes. (If using a thermometer it’s 110-115 degrees. Add 1/4 tsp sugar or whatever the package of yeast says to add.

4) Add dissolved yeast, egg, the extract and three cups of flour to the butter, sugar, salt and milk. Mix vigorously with flat wooden spoon.

5) Add three more cups of flour and then mix well.

6) If too sticky, add more flour. It almost always needs more, but not more than 7 cups. Too much flour will make the bread tough.

7) Turn out onto floured surface and knead it for one or two minutes, then let rest for 10 minutes. Add remaining flour only if sticky.

8) Knead more until elastic.

9) Put into large buttered bowl . Turn over once so it doesn’t dry out. Cover with a dishtowel or two and let it rise in a warm place until doubled. (Takes a few hours.)

10) Punch down and knead for another minute or two. Cut in half for two long loaves or in thirds for smaller loaves and divide each of those portions into three pieces (for a total of six or nine pieces.)

11) Stretch and roll each piece until long and uniform, about 12-18 inches if divided into two portions. Shorter if divided into three.

12) Use the three pieces to make a braid with each portion.

13) Pinch ends together.

14) Insert peach slices between braids.

15) Place each loaf on a buttered cookie sheet and cover with a towel. Let rise until doubled in bulk. (Takes about 2 hours.)

16) Brush each with one egg yolk that is mixed with 1 tsp. cold water.

17) Bake at 375 degrees for 25 minutes (check at about 20 minutes) if making 2 large loaves or less if making three smaller loaves (usually between 17 and 18 minutes)

18) Remove loaves to cooling racks.

19) Cool and then glaze with mixture of:

3 cups confectioner’s sugar

1 and 1/2 tsp. vanilla

5-6 tablespoons milk

Sprinkle with colored sprinkles or non-pareils.

This photo was taken a couple of years back when Elizabeth helped me make the bread. She was probably in first grade at the time. My point is: there’s lots of opportunity for kids to help out here. There’s measuring, kneading, braiding and more, that they can help out with.

NOTE: The whole process takes about nine hours. Start in the morning, end in the evening. Mixing and kneading takes about one hour. First rising takes about two hours. Braiding takes about a half hour. Second rising takes about two hours. Baking takes about a half for each loaf, then cool and glaze.

My mom stores hers in gift boxes (like from a department store) on waxed paper.

Happy St. Joseph’s Day!

19 Mar

Are you ready for some Zeppole?

ORIGINALLY POSTED ON MARCH 19, 2012

Are you wearing your red today? I am!

It’s March 19 and that means it’s one of my most favorite dessert holidays ever!

Happy St. Joseph’s Day to you!!

I’d personally skip right over St. Patrick’s Day and go right to St. Joseph’s Day because if it’s St. Joseph’s Day then it means……zeppole!!!

You might ask: What on earth is a zeppole??

My answer is: It’s the most wonderful cream filled, fried dough dessert in the world; kind of a cross between a donut and a cream puff I guess, although from what I understand, they have changed in nature over the years. However, the way you see them here is the way I’ve always known them to be and the way that I love, love, love them.

More than a decade ago, when we were first married, we lived in another state for a few years. That first year we were there,  St. Joseph’s Day rolled around. We went out that day, searching for a zeppole, and had the hardest time finding them. When we did, they weren’t even all that great. I was so disappointed. We’d only been there three months and I already knew we were going to have to come back. There was no way I was going to live in a place where there weren’t any good zeppole to be had.

Near us you can get a zeppole almost any time of the year, but we never, ever do, except on St. Joseph’s Day. It just wouldn’t be the same. It probably wouldn’t even TASTE the same!

I’m sure it’s no coincidence either, that my daughter Alex was due to be born on St. Joseph’s Day. She wasn’t, but still, there’s something significant in that, I just know it.

Being in city where there are just zillions of Italians, it means that there are also zillions of fantastic Italian bakeries in the area, so you can take your pick as to where you want to get your zeppole from. Everyone seems to have their favorite spot where they go each year.

Our family has gotten their St. Joseph’s Day zeppole at Solitro’s for decades and it thrills me to share this tradition with my kids.

To me it’s a really big deal to go and get them. I go to the same bakery where my family has gone forever and ever to get them. The first time I took my children there with me, I almost cried, I was so overwhelmed with the emotion I felt. I remember waiting with them in a line that stretched from the bakery counter to the door. I remember lifting them up so they could see into the back where the zeppole were being made; it looked like what I’d imagine Italy itself to look like. I remember pointing to the shelves that held trays upon trays upon trays of zeppole, all lined up in rows. It’s even magical to me how they put them into the white bakery box and tie it with string. There’s nothing like it. The zeppole taste wonderful, but the tradition and memories that go with it are such a big part of the day for me as well.

The case was full, both baked and fried zeppole, and this was only the day *before* St. Joseph’s Day.

And so, today I will again have my zeppole. My family doesn’t love them as much as I do, and I have to say, I’m glad. It means all the more for me.

I hope you’re able to get a zeppole today too! If not, I’ll be thinking of you all as I indulge.

Happy St. Joseph’s Day!

I hope you get your zeppole fix today too!

Christmas Dessert: Mocha Roll and Christmas Cookies

29 Dec
Christmas cookie tray

All together now: all of the cookies made by my mom, me and both grandmas, all on one tray.

ORIGINALLY POSTED DECEMBER 29, 2011

This week I’ve been posting in retrospect about our Christmas Dinner. To me, the best part of any dinner is always the dessert. And like our Christmas Dinner, which is much the same every year, our dessert selection is as well.

First off, there’s the tray of Christmas Cookies. Together with my mom and two grandmothers, we put together a tray of cookies that has about 13 different varieties to choose from. We all have our favorites.

But…we’ve been eating cookies on and off now for two weeks. Well, at least I have. So we have to have another choice also. Enter…the Mocha Roll.

My mom makes the most fabulous frozen dessert called a Mocha Roll.

The Mocha Roll, before the first piece has been cut.

The Mocha Roll before the first piece has been cut.

This picture looks nice enough, but you truly can’t get a good enough idea of what this dessert really is unless you see it cut into a serving, which you will in a minute, when I post the recipe. However, I first must give tons of thanks to my mom here, because I decided to ask her for the recipe *just* as she was getting ready to leave for a cross-country, day-after-Christmas trip and I’m sure she had better things to be doing than emailing me recipes, but sure enough, there it was in my inbox this afternoon. So 1) She made it for yesterday’s dessert, 2) she typed up the recipe for me already so I don’t have to do it and 3) she took the time to send it to me. Thank you Mom!!

Single serving mocha roll

Here’s my dish, whipped cream on the side because I don’t actually like whipped cream. I did that just for you!

Here’s the recipe for her Mocha Roll for you!

FROZEN MOCHA ROLL

(Good Housekeeping Magazine – 1974 or earlier)

Note:  Can be made and frozen one month ahead.

INGREDIENTS

5 eggs, separated, at room temperature

1 cup confectioner’s sugar, divided

Cocoa

Dash salt

Mocha cream (recipe follows)

DIRECTIONS

Day before or early in day:

Preheat oven to 400º.  Grease 15½ X 10½ jelly roll pan with shortening.  Line plan with waxed paper, then grease again and flour.

Separate eggs while they are cold, taking care not to get any yolk mixed in with the whites because if any egg yolk is present in whites, the whites will not beat to their highest volume.  Also, for greatest volume, cover bowl and let egg whites warm to room temperature before beating.

In large bowl, with mixer at high speed, beat egg whites until soft peaks form.  Beating at high sped, sprinkle in 1/2 cup confectioner’s sugar.  Beat until sugar is completely dissolved.  Do not scrape sides of bowl.  (Egg whites should be stiff with glossy peaks.)  Set aside.

In small bowl, with mixer at high speed, beat egg yolks until thick and lemon-colored.  At low speed, beat in 1/2 cup confectioner’s sugar, 3 Tablespoons cocoa, and dash of salt, occasionally scraping bowl with rubber spatula.  Gently fold yolk mixture into whites until blended.  (To do this, with a gentle downward motion and using a spatula, cut through the center of the whites, across the bottom and up the side of the bowl.  Then, give the bowl a quarter turn and repeat the cutting motion until egg-white mixture is broken to the size of small peas.  Fold just until all ingredients are combined, using spatula or whisk.  Over-folding breaks air bubbles, causing a flat jelly roll.)

Spread batter evenly in pan and bake 12-13 minutes.  Cake is done when top springs back when lightly touched with finger.  Do not overbake.

Meanwhile, sprinkle a clean cloth towel with cocoa.  (A flat weave towel, rather than a terry towel, works best.)

When cake is done, use a small spatula to immediately loosen edges from sides of pan.  Invert cake onto prepared towel.  Gently peel waxed paper from cake.  Roll towel together with cake from one of the narrow edges (jelly-roll fashion).  Roll as tightly as possible, but do not press down on cake.   Cool completely, seam-side down, on a wire rack.  Meanwhile, prepare mocha cream.

When cake is cool, unroll from towel.  Evenly spread Mocha Cream on cake almost to edges.  Starting at same narrow end, roll up cake without towel.  Place cake seam-side down on top of plastic wrap.  Wrap cake and then place on heavy duty foil; wrap and freeze cake for several hours or overnight.

About 15 minutes before serving, remove cake from freezer; unwrap; let stand for easier slicing.

MOCHA CREAM:

In medium bowl, whip together, until soft peaks form:

1 cup heavy cream

1/4 cup light brown sugar

3 teaspoons instant coffee (prefer decaf, but not required)

(You can buy 16 oz. container and use remaining 1 cup to whip and serve with cake; add a little confectioner’s sugar to cream before whipping.)

Serves 8 to 10. This can be refrozen if there are leftovers!