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Archive for August, 2010

I called my mom today for her peanut butter cookies recipe and she told me that it was actually her mom, my Nana’s recipe, and that my Nana has been making this recipe for 60 years, since she got her first Sunbeam mixer. I loved hearing this story and it made me even more excited to make this family recipe today. The cookies are soft and chewy and taste delicious. No one can have just one and I think my boyfriend had about 10 today! 

Ingredients:

  • 1 cup chunky peanut butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup crisco
  • 2 eggs (sometimes I add one more depending on the consistency of the batter)
  • 1 tsp. vanilla
  • 2 tsbp. water
  • 2 cups flour
  • 1 tsp. baking soda
  • Dash of salt (optional)

Directions:

  1. Preheat oven to 350 degrees.
  2. Cream together peanut butter, crisco, sugars, eggs, water, and vanilla.
  3. Gradually add in flour, baking soda, and salt. 
  4. Scoop cookie dough into balls onto cookie sheets, as big as you like :).
  5. Using a fork, make criss-crosses onto each ball of dough. This is best done by dipping a fork in a cup of water in between each cookie so that the fork doesn’t stick to the cookie dough.
  6. Place cookie sheet in the oven and bake for 12 minutes. After taking cookie sheet out of the oven, let cookies sit for about 2 additional minutes on cookie sheet before transferring to cooling rack.

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My mom has been making pesto bread for as long as I can remember and it is one of my favorite appetizers. The combination of warm, fresh bread and flavorful pesto is oh so delicious and just thinking about it right now is making me crave it! This is a great party appetizer and it’s so easy to make. If you keep pesto frozen in your freezer, you can make pesto bread at any time of the year!

Ingredients:

  • Pesto (homemade or store bought, but homemade is best :))
  • 1 large loaf of fresh French bread (or your favorite bread)
  • Olive oil 

Directions:

  1. Preheat oven to 400 degrees. You can also cook this on the grill in the summertime, just turn up your grill to high.
  2. Coat one side of the bread with olive oil and the other with pesto, as much as you like.
  3. Place bread on cookie sheet (or grill) oil side down and pesto side up.
  4. Cook for 5-10 minutes, until pesto starts to melt into the bread a bit.
  5. Let cool for a few minutes and then enjoy!

Note: Want to spice up your pesto bread a bit? You can add mozzarella and/or tomato, prosciutto, or whatever else you like!

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Since I’ve been LOVING my crisps lately, I decided to switch up the fruits and make a strawberry peach one. Every bite was absolutely delicious and I’m still thinking about it a few days later 🙂 I used my standard crisp recipe and just changed the fruits… I’m not sure which of the fruit combinations I like best, it’s so hard to choose! I’m definitely having a lot of fun experimenting with them and eating all of them! 

Here is the recipe…

Prep time: 15-20 minutes

Bake time: 60 + minutes

Oven temp: 350 degrees

Serves: 8

Ingredients:

  • 1 pint fresh strawberries, rinsed and cut in halves
  • 6 large ripe peaches, peeled, and cut into small cubes
  • 1/2 cup white sugar
  • 1/3 cup whole wheat flour
  • 1/2 cup brown sugar 
  • 1 cup regular oats
  • 1/4 cup canola oil 
  • Cooking spray or butter, for greasing the baking dish

Optional:

  • Vanilla Bean Ice Cream
  • Whipped Cream

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, gently mix together peeled and cubed peaches, rinsed and cut strawberries, and 1/2 cup white sugar.
  3. Coat a medium sized baking dish with butter or cooking spray. This prevents the crisp from sticking to it.
  4. Pour peach/strawberry/white sugar mixture into the baking dish, spreading it evenly throughout.
  5. In another medium bowl, mix together flour, oats, brown sugar, and oil until it becomes crumbly.
  6. Top peach/strawberry/white sugar mixture with the flour, oats, brown sugar and oil mixture, spreading this evenly also.
  7. Place in the oven and bake for 60 minutes or more, until bubbly and browned to your liking (depending on your oven, the cooking time will vary).

The delicious filling

 

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Slow Foods Williamstown

August 8, 2010

Lanai — 261 Park Street

Rose of Sharon in Bloom

Barbare Tytel and Andy Pollock

Heath, MA Blueberry Cobbler

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I made this last night and it was sooo delicious! Peaches are one of my favorite fruits and I love summertime since that is their peak season. Hot or cold, this crisp is tasty, refreshing, and good for you, since it is full of heart healthy oats! 

Here is the recipe…

Prep time: 15-20 minutes

Bake time: 60 + minutes

Oven temp: 350 degrees

Serves: 8

Ingredients:

  • 1 pint blueberries, rinsed
  • 6 large ripe peaches, peeled, and cut into small cubes
  • 1/2 cup white sugar
  • 1/3 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 cup regular oats
  • 1/4 cup canola oil 
  • Cooking spray or butter, for greasing the baking dish

Optional:

  • Vanilla Bean Ice Cream
  • Whipped Cream

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, gently mix peeled and cubed peaches, rinsed blueberries, and 1/2 cup white sugar.
  3. Coat a medium sized baking dish with butter or cooking spray. This prevents the crisp from sticking to it.
  4. Pour peach/blueberry/white sugar mixture into the baking dish, spreading it evenly throughout.
  5. In another medium bowl, mix together flour, oats, brown sugar, and oil until it becomes crumbly.
  6. Top peach/blueberry/white sugar mixture with the flour, oats, brown sugar and oil mixture, spreading this evenly also.
  7. Place in the oven and bake for 60 minutes or more, until bubbly and browned to your liking (depending on your oven, the cooking time will vary).

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Justin showing us how it's done.

I have a soft spot in my heart for places that serve breakfast at all hours of the day and night; with a special love reserved especially for amazing pancakes and french toast.  When I got this photo and the attached message “pancake teppanyaki omfg” from Tori and Justin who are in Portland, OR right now, I almost died of jealousy and amazement.  And here I have been dying for my own griddle for breakfast at home when I could have been dreaming big like the people who own this place…

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Med Student Kauai wahine Titta Caitlin made a “hit and run” to Billsville this weekend.  After studying a bit she helped Auntie Martha prepare an onoliscious dinner at “261 Park” == a new slow food eatery with limited seating.

Corn on Grill -- Mexican Style!

An experiment with scallops (it was v. good)

Chard from the garden

Bored Cat has seen it all

Onoliscious!!

Perfection!!

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