It's Strawberry Time

****This is a repost of a 2008 blog.****
I thought I'd share a recipe that's been used in my family for as long as I can remember. Every year when the local strawberries are ripe, I buy a flat and freeze some. Sometimes I make strawberry jam, but I definitely have to make a batch of shortcake since the berries are so sweet.

Strawberry Shortcake
Mix together with a wooden spoon 1/4 cup, plus 2 Tablespoons shortening and 1/3 cup sugar. Add 1 egg and mix well. Add 1/2 teaspoon vanilla.
Mix together the dry ingredients - 1 1/2 cups flour, 2 1/2 teaspoons baking powder, and a dash of salt.
Add the dry ingredients to the egg mixture, alternating with 1/3 cup of milk. Mix until combined. If it's too stiff, add more milk (I almost always do, but no one ever changed the recipe).
Bake in a greased round or square 8 or 9" cake pan, sprinkling the top with sugar, if desired...or in muffin cups (approximately 8 muffins). I made a double batch to take to a party last weekend. I love mine served with sliced, sugared berries and milk. Serve with whipped cream or ice cream if desired.
Eat it fresh, or the next day. If you cover them with a towel, the sugar tops will stay crisp for awhile. If you store it tightly in a plastic bag, they'll still be delicious, but will get softer.
This is really good with peaches and other fresh berries also!
Enjoy!

A Little Birdie Told Me

...but I already knew! These are my Mom's favorite cookies. I posted the recipe for "Nonie Cookies" a few years ago
but thought I'd share it again. I'm baking these sweet little birds and sending a package to my Mom for Mother's Day. Hopefully they'll arrive with only a few broken tails.

This was my great-grandmother Eleanor's recipe for sugar cookies. They've since come to be called "Nonie Cookies" since she was "Grandma Nonie." It is a classic cookie recipe, enjoyed all year long. I like them a little thick, while my Mom likes them thin and crispy. See what you think.

NONIE COOKIES

Mix together 3 1/2 cups flour, 1 teaspoon baking soda, 1 1/2 teaspoons cream of tartar and a dash of freshly ground nutmeg. Make a well in the center and add 1 cup shortening, 1 egg, 1 cup sugar, 1/2 cup milk and 1/2 teaspoon vanilla. Mix well.

Roll half the dough on a floured cloth or board. Sprinkle with sugar and roll it in gently. Cut with your favorite cookie cutters. Bake at 350° until lightly brown. Roll and cut remaining dough. You can use colored sugars if desired.

MMmmm Brownies!

I thought I'd share a Brownie recipe that's quick and easy. You don't need to grab a box of mix to enjoy a quick dessert. (Just don't forget the ice cream!)

Easy Brownies from Scratch

Preheat oven to 350°. Spray a 9" square baking pan with non-stick cooking spray.
In a medium bowl, mix together 1/2 cup cocoa powder, 1/2 cup flour, 1/4 teaspoon baking powder, 1/2 teaspoon salt.
In a saucepan, melt 1 stick of unsalted butter over medium-low heat. Remove from heat and add 1 cup of sugar, mix well. Add 2 eggs and 1 teaspoon vanilla, mix well. Add dry ingredients. Mix in 1 cup chopped toasted walnuts, if desired.
Spread batter evenly in pan. Bake for 25 or until a toothpick comes out clean when inserted into center. Allow to cool in the pan and cut as desired. Serve with ice cream and whipped cream.

Cheesecake Recipe

I blogged this back in the Spring since I always make cheesecake for Easter. This recipe has been in our family for many years and I'm the lucky one that gets to bake it each year. It's a little time-consuming, but worth every bite!

Have all ingredients at room temperature, especially the cream cheese.

For the crust, mix together 1 cup flour, 1/2 teaspoon baking powder, 1 egg, 1 teaspoon vanilla, 2 oz. butter, 3 tablespoons sugar. Spread into a spring-form pan and press lightly, pressing some of the crust mix up the sides a 1/2 inch or so.

Preheat the oven to 325°. In a large mixing bowl, mix together 16 oz. cream cheese, 16 oz. ricotta cheese, and 1 1/2 cups sugar. Mix well, making sure there aren't lumps of cream cheese. Add 4 eggs, 1/4 cup cornstarch, 2 tablespoons lemon juice, 1 teaspoon vanilla, 1/2 cup melted butter, and 1 pint sour cream. Mix well and pour into prepared pan.

The directions say to bake 1 hour, but that is never long enough. My guess is that this is a recipe for a double batch and that you could make half of this recipe and bake it for an hour. I always bake mine longer, until it is done or at least almost set in the middle. There are different techniques to cheesecake if you want to read up on them. Some say to turn off the oven and let it cool completely in the oven. I bake mine until it's done and take it out to cool. It's no big deal to me whether or not it cracks...and it usually does. If you want it pretty, read up about it on Martha Stewart or on Food Network perhaps, or just spread berries or whipped cream all over the top. It tastes just the same.

I haven't tried this one, but if you're in the mood for a Pumpkin Cheesecake, this one has a gingersnap crust and sounds delicious.... Marbled Pumpkin Cheesecake. And, while you're there, pick up a copy of my favorite Pumpkin Roll recipe from Libby's (a Thanksgiving staple at our house). Enjoy!

Strawberry Shortcake

I thought I'd share a recipe that's been used in my family for as long as I can remember. Every year when the local strawberries are ripe, I buy a flat and freeze some. Sometimes I make strawberry jam, but I definitely have to make a batch of shortcake since the berries are so sweet.

Strawberry Shortcake
Mix together with a wooden spoon 1/4 cup, plus 2 Tablespoons shortening and 1/3 cup sugar. Add 1 egg and mix well. Add 1/2 teaspoon vanilla.
Mix together the dry ingredients - 1 1/2 cups flour, 2 1/2 teaspoons baking powder, and a dash of salt.
Add the dry ingredients to the egg mixture, alternating with 1/3 cup of milk. Mix until combined. If it's too stiff, add more milk (I almost always do, but no one ever changed the recipe).
Bake in a greased round or square 8 or 9" cake pan, sprinkling the top with sugar, if desired...or in muffin cups (approximately 8 muffins). I made a double batch to take to a party last weekend. I love mine served with sliced, sugared berries and milk. Serve with whipped cream or ice cream if desired.
Eat it fresh, or the next day. If you cover them with a towel, the sugar tops will stay crisp for awhile. If you store it tightly in a plastic bag, they'll still be delicious, but will get softer.
This is really good with peaches and other fresh berries also!
Enjoy!

Pizza's Ready!!

So, I missed my Blogaversary! I've been blogging for over a year now - holy cow. How about a pizza party??
I've been making homemade pizza for many years. Pizza and pancakes....I could make them in my sleep! Want to try it? It's easy.

PIZZA DOUGH
Mix together 1 tablespoon yeast, 1 cup flour, 1 tablespoon sugar, 1 teaspoon salt, 1 cup warm water, and 2 tablespoons olive oil or vegetable oil. Let rest until bubby - about 5 minutes. Mix in 1 cup of flour and start to knead the dough together, adding more flour if necessary. Knead until smooth - about 3 minutes. Place in a greased bowl, cover with a towel, and let rise in a warm place until double. I often preheat the oven and let it rise on top, being careful it doesn't get too hot.

This makes enough for 2 pizzas (about 12"). Grease the pan and spread the dough. You can let it rise again slightly at this point if you want a really puffy crust. Top with your favorite sauce and/or toppings. Bake in a hot oven at 450° until brown and crisp. Make sure you don't under-cook the crust in the center and, if you bake both pizzas at once, try to offset them on the racks so that one isn't right on top of the other (or rotate the pans halfway through). I have a great recipe for homemade pizza sauce around here somewhere. Let me know if you'd like to have it. It makes a huge batch for canning. I make it once a year and it usually lasts until I make it again.

Enjoy your pizza....but don't burn the roof of your mouth!