Applesauce - for cookies also

I have been looking for an Applesauce recipes for Years.  I mean years.


So, when I found this one, I was thrilled. 


My Grandma R. used to make this recipe.  We would go to our Grandmothers once a year.  Spending time and learning thing that only a grandmother can teach.  


From Grandma R. I learn to embroider.  Thank Grandma - for the cookie also

Applesauce Cookies

2 cups flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 cup shortening

1 cup sugar

1 egg

1 teaspoon baking soda

1 cup applesauce

1 12-ounce bag chocolate chips

Combine all ingredients in a large bowl. Drop by spoonfuls onto ungreased cookie sheets and bake at 350 degrees F. for 10 to 15 minutes, until just golden brown.

Pumpkin Cookies

Have you ever had a craving that wouldn't go away?  Even in the summer.

Here is my pumpkin choc chip cookies - Enjoy

Pumpkin Chocolate Chip Cookies – Carol Jean Brown

2 squares butter                                    

1-cup sugar

1 cup pumpkin                                       

1 egg

1 tsp. vanilla                                           

1 tsp. baking powder

2-cup flour - or more                             

1 tsp. cinnamon

1 tsp. soda                                              

1/2 cup chocolate chips or more

1/2 tsp salt

Cream butter and sugar.  Add remaining ingredients except chocolate chips.  Mix well.  Add more flour if necessary.  Not too much, or they will become tough.   Add chocolate chips and mix lightly.  Drop by teaspoonful.  Bake 350 degrees for about 10 minutes.  Cookies will be cake like when done.

Tootsie Rolls

What a really great thing is tootsie rolls.

If you an melt butter, this is still your recipe.

Tootsie Rolls

Melt:
4 Tbs Butter
6 Tbs cocoa

Add"
1/2 cup Karo Syrup
1 tps. vanilla

Stir in:
3 cups Powdered sugar (Blend first)
3/4 cup instant milk (Blend first)

I blend the powder sugar and milk - place in blender and mix for a while,  If you don't you will be picking little while lumps - you can't knead out.

Knead until sugar and milk are mixed.

Roll into ropes.  Cut in desired length.

Wrap in wax paper.  Store in air tight container.


We never wrapped our treats, because they were all eaten --- yeah for teenagers.

Now, I wait for grandkids

New Post - Today

After 2 hospital visits, I am now free.

What great blessing I have.  I have 2 grandson and myself left from a hospital.  I have thought and thought about what I would like to give you, which does seem much, so I will be giving you thought and prayers of myself.

Next week, back to recipes.

Love ya,
cj

May all your Mousse be Chocolate -- Just like the Commerical

I love Chocolate.  

As I have been confined with illness for the last 3 weeks, I just can't believe there isn't any Chocolate in this House.  This must be a crime.  As I spoke with my Sister, she told me I would never get well, unless I have Chocolate.  Yes, I sent my beloved Husband out with instructions on what to bring back - and first on the list -- you guessed it - Chocolate, now maybe I will get better.  

This recipe is the easies and richest of all my recipes.  

If you can boil water, you can do this.  

You keep several recipes that are just so simple, but are so showy that it boggles the mind.  

I hope I will be up again just to make Chocolate Mousse --- Keep this recipe close -- you will use it over and over again. 

CHOCOLATE MOUSSE - Carol Jean Brown

1/4 cup sugar                                  

1/3 cup water

1 1/2 cup heavy cream                  

1 - 6 oz. pkg. choc. Chips (semi  sw.)

1/2 lid of Rum extracts                      

3 egg yolks

1/2-cup almonds (opt) chopped

Combine sugar and water in small saucepan and boil for 3 min. Set aside to cool.  

In a large bowl whip cream until very stiff.  Chop chips in blender until very fine.  

Pour hot mixture in the blender.  Blend.  

Add a little of the hot mixture to the eggs and then Add egg yolks and rum extract and almonds into the blender. (This way your eggs won't cook or scramble)   Fold choc. Mixture (From blender) to cream.  

Mix.  

Freeze or chill, in mass or individual dishes.  Excellentt both ways. 

Sourdough - Waffles - Yum!!

The Pioneers used to carry their Sourdough starter in their flour sack --- they would make a light dough, and push in into the sack to be protected.  And, in order to activate it - just adding enough water.  Before making their bread - pinching off a small amount, mixing into a starter again.   This was used 3 times a day - therefore, no need to place in the fridge.  

Yes, cowboys used to sleep with their starter.  It was guarded and kept safe.  This was their prime source of food. 

My grandfather always had to make sure the door to his trailer was shut --- because the horses would break in - and eat the starter, and they weren't always careful, and broke his crock.  Yes, they did get chewed out, by my grandpa.  It is a lot like sour mash for horses.  

Back to sourdough - there are some more warnings about Sourdough --- It does tend to cause loosing of bowels, if you eat to much of it -- and you aren't use to it.  

If you have continued with feeding and then using all-  but a 1/2 cup starter - then re-feed this 1/2 cup so you have a starter in your fridge - You have learned all the essences of this wonderful skill.

If I was to have only Sourdough recipes it would be for ---- Waffles.  Because there aren't many of us here anymore --- I cut this recipe in half. 

Sour Dough Waffles

Overnight sponge:

2 cups  All-Purpose Flour

2 tablespoons sugar

2 cups buttermilk

1 cup sourdough starter, straight from the refrigerator (not fed)

Waffle or pancake batter:

all of the overnight sponge

2 large eggs

1/4 cup vegetable oil or melted butter

3/4 teaspoon salt1 teaspoon baking soda

1) To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup. 

The leftover amount, from the fridge, you can re-feed and then return to the fridge after it has spent sometime in the warmth.  

Do not place any milk products into the starter, unless you are cooking it --- Sourdough starter is only flour and water, and sometimes yeast.  To add milk would cause it to be polluted. This is very important.

2) In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.

3) Cover and let rest at room temperature overnight.

4) In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.

5) Add the salt and baking soda, stirring to combine. The batter will bubble.

6) Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.

7) Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Sourdough - tutorial - Grandpa Rasmussen

As I have spoken of my Grandpa, who was a sheepherder. He started my long love affair with all things sourdough.  No this isn't a picture of my Grandfather - but an example of the trailer he lived in, and we visited. 

Grandpa was the shepherd of a flock of sheep, that were located near the Strawberry Reservior. We would go up to his trailer on Sundays. We brought fresh fruits and vegetables and he always made us sourdough biscuits.

His cabin was very small. Upon entering you were in the kitchen, which had a wood burning stove, then a place to sit, that a table would pull out, to make a place to eat. Above that was his bed. He had storage under the bed.

Every time we went, he had doubled his sourdough so he could make us biscuits. How he ever knew when we would come --- I never knew.  But, he was always prepared for us.  

As 4 rather starving teenagers, we would lie on the bed and watch him make the biscuits.

I remember watching and taking notes - He would start with the sponge or starter then he would add  3 fingers of sugar, one of salt. Enough flour to make a dough. Then, he would dip the biscuits into warm butter, and then let them sit for a while, and then bake in this really warm oven. The price we paid to learn this, was to be overcome with heat. As the trailer became so warm up on the bed.

We then ate Fried mutton, sourdough biscuits with Strawberry jam.

Now, if you are a purist at heart-  Please don't read any further.  

I start my own sourdough, every winter.  I don't buy a starter, and occasionally I have gotten one from a friend.  But, it is just easier, when I get homesick, to start my own.  

I have a clay crock that I add: 1 cup of water,  1 cup of flour and 1 tsp. of yeast.  I let this sit for at least overnight.  I mix with a wooden spoon, and cover with a dishtowel, until needed.  

All it takes to keep it alive - is a little flour and water - in equal parts. 

If you are not going to use it for a few days,  place the starter into a jar, with a plastic lid or piece of plastic and store  in the fridge.  To revitalize it,  just place the starter back in your crock or bowl, add equal amounts of flour and water, and let sit, (if you do this in the morning - you will be able to use it in the evening). 

I make bread, waffles, biscuits - etc.  If you want some really good recipes - check out King Arthur Flour - this site is excellent.  

*Remember when making sourdough - you can not use metal utensils to mix or store - as they poison the sourdough - and possibly you.  

*You will want to keep your cooking and prep area clean -- exceptionally clean, and you are growing a live organism, and it will take whatever you feed it.  Also -- clean all your kitchen supplies and wipe up spills - or you will have concrete on your items - until soaked off.  A bowl of hot sudsy water makes this easy.  

Back to grandpa --- I have found a recipe for his biscuits --- under the name of Angel Biscuits - 

Sourdough Angel Biscuits - this is one of my favorite ---

12 -14 biscuits 

1 cup sourdough starter (active and bubbly)

1 teaspoon sugar

1 teaspoon dry yeast

2 tablespoons lukewarm water

4 tablespoons shortening

1/2 teaspoon salt

1 teaspoon baking powder

1 1/4-1 1/2 cups all-purpose flour

1/4 cup melted butter or margarine

1  Measure sourdough starter into mixing bowl.

2  Add sugar.

3  Dissolve yeast in warm water.

4  Add to starter.

5  Cut shortening into mixture of salt, baking powder, and flour until it    resembles coarse cornmeal.

6  Add to starter mixture, stirring well with a fork.

7  Turn out onto lightly floured surface and knead gently, adding more flour if necessary.

8  Roll dough out to about 1/2 inch thickness and cut with biscuit cutter.

9  Dip in melted butter and place in a greased cake pan with edges touching.

10  Cover with a cloth or plastic and set in a warm place to rise for 45 minutes to 1 hour.

11  Bake at 400 degrees F for 20 to 25 minutes or until golden brown.

Thanks Grandpa --- I do love you still- cj