When It Gets Cold, the Cold Get Baking

For me, autumn, winter, and the transition in between are the times when I settle in and do the most amount of baking and creative work. It’s a time to hunker down, accumulate dozens of bags of pellets for the heating stove, and stock up on food.

We got our first snow last Sunday night. While it rained down south of us, our afternoon rain/sleet quickly turned into snow when day finally melted into night.

We let the dogs out into the snow and there they frolicked and played. They are much like kids in that respect – can’t wait for that first season snow and leaping about in it.

As for me, I usually turn to the oven – not only to warm up the house but to warm up our very souls by serving comfort food. Isn’t that what cold weather is all about – comfort ford?

So here’s another recipe which I enjoy baking during these frosty nights and mornings. This is another old one, which I’ve kept in my arsenal of recipes for a good 30 years or so.

Apple Bars
1 ½ cups granola (any variety)
1 c. flour
½ c. sugar
½ c. butter, softened
1 egg
1 tsp vanilla
½ tsp baking powder
¼ tsp salt
¼ tsp ground nutmeg
¼ teaspoon ground ginger
¼ tsp cinnamon (optional – spices should go with the type of granola you use)
1 large apple, pared and chopped (any baking apple works fine)

Heat oven to 350 degrees. Grease square pan, 8 x 8 x 2 inches.
Mix all ingredients except apple; reserve 1 cup dough.
Spread remaining dough in pan. Arrange apple pieces over dough in pan. Drop reserved dough by rounded teaspoonfuls onto apple; spread slightly. Bake until golden brown and wooden pick inserted in center comes out clean, 25 to 30 minutes.
High altitude directions: Heat oven to 400 degrees. Decrease sugar to 1/3 cup.

This recipe is easily doubled for baking in a 13 x 9 inch pan and makes a great Thanksgiving morning coffeecake. Enjoy!

Best Chocolate Chip Cookies Ever!

While I'm waiting for the results of my research to post on other topics, I decided to share with you a great recipe I've had for decades.

When I moved recently, I decided to participate in a community event - a contest and bake sale for our local community association. I dug out this old recipe which I was sure would be a winner. Alas, the chocolate-mint cookies baked by someone else won the cookie category, but I came in a strong second (drat!!!).

Try baking these delicious cookies and tell me if you think they shouldn't have won the contest!

Crescent Court Chocolate Chunk Cookies
1 cup brown sugar
1/2 cup granulated sugar
2 sticks butter (make sure it's the real thing, don't use margarine!)
3 tbsp. shortening (I use Crisco butter flavor shortening)
1 tsp. salt
4 eggs
1 1/2 tsp. baking soda
3 1/2 cups all-purpose flour
1/4 cup milk (whole or 2%)
2 cups pecan pieces
8 oz. white chocolate chunks (or chips if you can't find a bar to cut up)
8 oz. milk chocolate chunks (again, regular chips or large chips work, too)
8 oz. semi-sweet chocolate chunks
1 cup mini chocolate chips

Cream together sugars, butter, shortening, and salt. Add eggs one at a time, beating after each one. Combine flour and soda in separate bowl. Alternately add the flour mixture and milk to the creamed mixture, mixing in by hand just until it starts to come together. Combine pecan pieces, chocolate chunks and chips. Fold into creamed mixture. Using a large spoon, drop on a greased cookies sheet, press down slightly (you may want to refrigerate the dough for a while to make this easier). Bake at 350 degrees for 15 minutes (depending on your oven; I find it only takes about 10 minutes with my current oven so watch them carefully for over-browning).
Makes 35 two-ounce cookies (they're big!).

Enjoy!