Recipes RSS

Recipes

 

Grandmama Epstein's Famous Cookies

Grandmama Epstein's Sugar Cookies with Vanilla Butter Cream Frosting is submitted from the kitchen of Catherine Lenox - Texas, 2013

Catherine and Rebekah met at Clark Animal Hospital in St. Louis when they were both kennel attendants -- this is one of those jobs you take so you can apply to veterinary school and have at least one mention of 'experience' on your resume. Fast forward 10 years and a passion for food and animals still thrives. Catherine is now a veterinary nutritionist living in Houston, TX and operates Lenox Veterinary Nutrition Consulting.

Thank you Catherine -- we love your cookies!

Ingredients:

1/2 cup butter
1 cup sugar

1 egg
1 teaspoon 
Lágrima Pure Vanilla Extract
1 tablespoon cream or milk
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

How to make these cookies:

Cream butter until soft, then beat in sugar, egg, vanilla, and cream.  Mix dry ingredients together, and stir in.

2 options from there:
  • You can roll the dough into a log and chill thoroughly, then cut a piece of dough off the log and roll out on a well-floured cutting board.  Cut into shapes desired with cookie cutters.  Keep the dough refrigerated until you are ready to roll it out - the dough will roll out better if it stays chilled.

-or-

  • Roll dough into balls and press onto cookie sheet - this will make thicker cookies.
Bake at 350 degrees F until golden brown - baking time will depend on the oven and the option selected (thinner cookies bake faster). My grandmother's recipe actually doesn't even have a bake time on there - she was like that in the kitchen, she just had a sixth sense for when things were done. Allow the cookies to cool before frosting.

Vanilla Butter Cream Frosting*

1/3 cup butter
3 cups sifted powdered sugar
1 1/2 teaspoons 
Lágrima Pure Vanilla Extract
3-4 tablespoons milk or cream

Mix ingredients in a mixer or by hand.  If it is too thick, add more milk.  If too runny, add more sifted powdered sugar.

Cook's Note: Adding a lot more more milk than the recipe recommends makes the frosting spread on the cookies more easily.
*Adapted from a Betty Crocker cookbook. 

Full article →

Rebekah Beam July 10, 2013 3 tags (show) 1 comment

Nonna's Almond Biscotti with Lágrima Vanilla Extract

This is an incredible biscotti recipe!!  The flavor and texture are superb, and the biscotti gets raving reviews from everyone who tries it - even from those who don't claim to be biscotti fans. It's designated as an Italian recipe, but it is virtually identical to the mandelbrot (camische bread) recipe handed down through generations of Jewish women as well! Enjoy!

Ingredients

1 cup sugar
1 stick unsalted butter, melted
3 tablespoons brandy
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

How to make this biscotti

Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
Chill dough, covered, 30 minutes.
Preheat oven to 350°F with rack in middle.
Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
Cut loaves into 3/4-inch slices with a serrated knife.
Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
 
Cooks' note:
Biscotti improves in flavor if made 1 to 2 days ahead. Keep in an airtight container at room temperature.  Also amazing dipped in chocolate!
Gourmet
January 2009
by Toni Oltranti

Full article →

top Real Time Web Analytics