Posts Tagged ‘recipe’

Happy Heart Valentine’s Day Cookies

I concocted this Valentine’s Day cookie recipe as my heart shattered—when my mother died four years ago in early February—and I called them Broken Heart Lemon Sugar Cookies. But now, they bring back happy memories. And so I’ve changed the title to Happy Heart Lemon Sugar Cookies. It’s amazing how the simple act of baking can transport you—no matter how much time passes—to a cozy place of love and family and happy times. Baking is my meditation. It’s my hammock on the beach even when the ground is blanketed in snow.

These cookies are simple to make and just in time for Valentine’s day. They taste so much better when you share them.

And you’ll make me kinda happy if you like Heartbreak Recovery Kitchen on Facebook.

 

 

Happy Heart Lemon Sugar Cookies

About 3 dozen 2- to 3-inch cookies

broken heart cookies 2

Beat until creamy:

1 cup unsalted butter, softened

1/2 cup sugar

2 tablespoons powdered sugar (it adds a light texture)

1 to 2 tsp. lemon peel (I use a Microplane to remove the lemon peel in fine shreds)

1/4 tsp. salt

Add and beat until combined:

1 egg

1  tsp. vanilla extract

1/2 tsp. baking powder

Add and beat on low (or stir with a wooden spoon) until combined:

2 1/2 cups flour

Divide dough into thirds, flatten into disks, and wrap in waxed paper. Refrigerate about 30 minutes.

Preheat oven to 350°F.

Using 1 part of dough at a time, roll dough on a lightly floured surface to about 1/4 to 1/2 inch thick. Use a 2- to 3-inch cutter to cut out cookies. Place on cookie sheet about 1-inch apart.

Repeat with remaining dough. Pat dough scraps together and roll and cut.

Bake 10 to 12 minutes or until edges get a hint of brown. Do not over bake. Remove to a cooling rack. When cool, frost with Lemon Glaze. Add little red hearts or pink and red sprinkles, if desired.

Lemon Glaze: Whisk together 1 1/4 cups powdered sugar, 2 to 3 Tbsp. lemon juice, 1 tsp. lemon peel, and 1/2 tsp. vanilla extract.



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Happy Pie Day

Just before baking: lots of apples and lots of crumble on top.

Just before baking: lots of apples and lots of crumble on top.

 

Hello, pie. No I won’t be making any cliched comments about the Life of Pie. Just a recipe. A classic that holds precious memories. This is the pie that always takes me home.

And, oh, by the way. January 23 is National Pie Day. Warm up your oven.

If you’re in Milwaukee and not up to baking, go have a slice at Honey Pie Cafe. Get there early.

Mom’s Apple Pie with Crumble Topping

My mother always doubled this recipe. One pie is for immediate eating and the other goes into the freezer.

1 recipe Crumb Topping (below)
1-1/4 cups all-purpose flour

1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons water
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced, peeled tart cooking apples (about 2-1/4 pounds)

1. Make Crumb Topping. Set aside.

2. In a medium mixing bowl stir together 1-1/4 cups flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle on 1 tablespoon of the water; gently toss with a fork. Repeat moistening dough, using 1 tablespoon of water at a time, until all dough is moistened. Form into a ball.

3. Roll dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Set aside. (I usually cover and put it in the fridge til I’m finished peeling apples and mixing the topping.)

4. Preheat oven to 375 degree F. In a large mixing bowl stir together sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt. Add apple slices. Gently toss to combine.

5. Pile apples mixture into crust. Sprinkle Crumb Topping over apple mixture. Gently pat mixture down over apples.

6. Place pie on a baking sheet. Cover entire pie loosely with foil. Bake for 15 minutes. Remove foil. Bake for 35 to 40 minutes more or until top is dark golden brown and apples are tender. Cool on a wire rack.

CRUMB TOPPING: Stir together 3/4 brown sugar, 1/2 cups flour, and 1/2 teaspoon cinnamon. Using a pastry blender, cut in 1/3 cup butter unitl the mixture resembles coarse crumbs. Stir in 1 cup chopped nuts.

Make-Ahead Tip: Prepare as above, except after sprinkling with crumb topping, wrap entire pie tightly in a double thickness of foil. Freeze up to 3 months. To bake frozen pie, remove foil wrapping and place frozen pie on a baking sheet. Cover entire pie loosely with foil. Bake in a 350 degree F oven for 40 minutes. Remove foil. Bake 35 to 40 minutes more or until top is brown and apples are tender. Cool on wire rack.



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Food Fix

Need a food fix to heal your bruised or battered or shattered heart? Whether you’re recovering from a zing delivered by your mother, a devastating message from HR, or a man who dumped you via email, we’ve got the recipe for mending and moving on. Professional food editor/writer and her spirited foodista daughter will take your hand (and slip a welder’s glove on it) and show you the healing powers of playing in the kitchen.

Tell us what’s eating you and we’ll tell you what to eat to feel better.



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