Preheat oven to 350
Cream: 1/4 c butter, 1/4 c sifted sugar
Beat in: 2 eggs, 1 tsp vanilla
Fold in: 1/2 c flour
Bake in greased molds about 15 minutes. Can also drizzle the dough in lines on a greased cookie sheet. If flat or flat and dipped in icing they are Cat’s Tongue Cookies, if you turn them into cookie sandwiches, they are Maquis. Suggested filling or coating – <a href=”http://www.phoenixfiles.plutospeaks.info/?p=935″>European Chocolate Icing</a>.
Melt in double boiler: 1 T butter, 4 oz chocolate (unsweetened)
When melted, add, and beat well: 6 T cream
Sift and add until taste and texture are right for your purposes: 1 1/2 c confectioner’s sugar, 1 tsp vanilla
Spread while warm.
Combine, stir, and heat in a double boiler until smooth:
1/4 c butter
1/2 c brown sugar
1/8 tsp salt
1/3 c cream or evaporated milk
Cool slightly and beat in enough icing sugar (2 c ish) to get the consistency right.
Can also add:
1/2 tsp vanilla or 1 tsp rum
1/2 c chopped nutmeats
2 c grated sharp Cheddar cheese
3 oz fromage blanc or 2-3 T plain yogurt
1/2 c apple cider vinegar
1 T mustard
2 tsps caraway
Combine and beat smooth. Blend for creamier texture. Chill.
CO 38 stitches
1: K1, P1 to end
2 – 4: Repeat 1
5: k1, p1, k1, p1, k30, p1, k1, p1, k1
6: p1, k1, p1, k1, p30, k1, p1, k1, p1
7 – 8: Repeat row 6
9: k1, p1, k1, p1, k5, p20, k5, p1, k1, p1, k1, p1
10 (and all even rows unless otherwise stated): p1, k1, p1, k1, p30, k1, p1, k1, p1
11: k1, p1, k1, p1, k7, p2, k12, p2, k7, p1, k1, p1, k1
13: k1, p1, k1, p1, k7, p2, k1, p4, k2, p4, k1, p2, k7, p1, k1, p1, k1
15: k1, p1, k1, p1, k7, p2, k1, p4, k2, p4, k1, p2, k7, p1, k1, p1, k1
17: k1, p1, k1, p1, k7, p2, k1, p4, k2, p4, k1, p2, k7, p1, k1, p1, k1
19: k1, p1, k1, p1, k7, p2, k12, p2, k7, p1, k1, p1, k1
21, 23, 25: k1, p1, k1, p1, k7, p2, k1, p4, k2, p4, k1, p2, k7, p1, k1, p1, k1
27: k1, p1, k1, p1, k7, p2, k12, p2, k7, p1, k1, p1, k1
29: k1, p1, k1, p1, k7, p2, k1, p4, k2, p4, k1, p2, k7, p1, k1, p1, k1
31, 33: k1, p1, k1, p1, k7, p2, k1, p4, k2, p4, k1, p2, k7, p1, k1, p1, k1
35: k1, p1, k1, p1, k7, p2, k12, p2, k7, p1, k1, p1, k1
37: k1, p1, k1, p1, k7, p2, k1, p4, k2, p4, k1, p2, k7, p1, k1, p1, k1
39: k1, p1, k1, p1, k7, p2, k12, p2, k7, p1, k1, p1, k1
41: k1, p1, k1, p1, k7, p16, k7, p1, k1, p1, k1
43: k1, p1, k1, p1, k8, p14, k8, p1, k1, p1, k1
45: k1, p1, k1, p1, k9, p12, k9, p1, k1, p1, k1
47: k1, p1, k1, p1, k14, p2, k14, p1, k1, p1, k1
48: p1, k1, p1, k1, p30, k1, p1, k1, p1
49: k1, p1, k1, p1, k30, p1, k1, p1, k1
50: Same as 48
51: Same as 49
52: p1, k1 across
53: k1, p1 across
54: p1, k1 across
55: k1, p1 across
Bind off and weave
Choose yarn and needles as you like.
Cast on 38
1: k1, p1 across
2: p1, k1 across
3: Repeat 1
4: Repeat 2
5: k1, p1, k1, p1, p30, k1, p1, k1, p1
6: p1, k1, p1, k1, k30, p1, k1, p1, k1
7: Repeat 5
8: Repeat 6
9: k1, p1, k1, p1, p18, k2, p10, k1, p1, k1, p1
10: p1, k1, p1, k1, k30, p1, k1, p1, k1
11: k1, p1, k1, p1, p17, k2, p11, k1, p1, k1, p1
12: p1, k1, p1, k1, k30, p1, k1, p1, k1
13: k1, p1, k1, p1, p16, k2, p12, k1, p1, k1, p1
14: p1, k1, p1, k1, k30, p1, k1, p1, k1
15: k1, p1, k1, p1, p15, k2, p13, k1, p1, k1, p1
16: p1, k1, p1, k1, k30, p1, k1, p1, k1
17: k1, p1, k1, p1, p15, k1, p14, k1, p1, k1, p1
18: p1, k1, p1, k1, k30, p1, k1, p1, k1
19: Repeat 17
20: p1, k1, p1, k1, k30, p1, k1, p1, k1
21: Repeat 17
22: p1, k1, p1, k1, k30, p1, k1, p1, k1
23: k1, p1, k1, p1, p8, k4, p3, k1, p2, k4, p8, k1, p1, k1, p1
24: p1, k1, p1, k1, k30, p1, k1, p1, k1
25: k1, p1, k1, p1, p7, k6, p2, k1, p1, k6, p7, k1, p1, k1, p1
26: p1, k1, p1, k1, k30, p1, k1, p1, k1
27: k1, p1, k1, p1, p6, k18, p6, k1, p1, k1, p1
28: p1, k1, p1, k1, k30, p1, k1, p1, k1
29: Repeat 27
30: p1, k1, p1, k1, k30, p1, k1, p1, k1
31: Repeat 27
32: p1, k1, p1, k1, k30, p1, k1, p1, k1
33: Repeat 27
34: p1, k1, p1, k1, k30, p1, k1, p1, k1
35: k1, p1, k1, p1, p7, k6, p1, k2, p1, k6, p7, k1, p1, k1, p1
36: p1, k1, p1, k1, k30, p1, k1, p1, k1
37: k1, p1, k1, p1, p8, k3, p2, k4, p2, k3, p8, k1, p1, k1, p1
38: p1, k1, p1, k1, k30, p1, k1, p1, k1
39: k1, p1, k1, p1, p12, k6, p12, k1, p1, k1, p1
40: p1, k1, p1, k1, k30, p1, k1, p1, k1
41: k1, p1, k1, p1, p11, k8, p11, k1, p1, k1, p1
42: p1, k1, p1, k1, k30, p1, k1, p1, k1
43: Repeat 41
44: p1, k1, p1, k1, k30, p1, k1, p1, k1
45: Repeat 41
46: p1, k1, p1, k1, k30, p1, k1, p1, k1
47: k1, p1, k1, p1, p12, k6, p12, k1, p1, k1, p1
48: p1, k1, p1, k1, k30, p1, k1, p1, k1
49: k1, p1, k1, p1, p12, k6, p12, k1, p1, k1, p1
50: p1, k1, p1, k1, k30, p1, k1, p1, k1
51: Repeat 5
52: Repeat 6
53: Repeat 5
54: Repeat 6
55: Repeat 1
56: Repeat 2
57: Repeat 1
58: Repeat 2
Bind off
9 egg whites
3 c sifted all purpose flour
1 tsp baking powder
1/2 tsp salt
2 c sugar
9 egg yolks
2 c butter, softened
2 tsp vanilla extract
confectioner’s sugar (I skipped this part)
Warm egg whites to room temperature. Preheat oven to 350. Grease and lightly flour 10 inch tube pan. Mix flour, baking powder and salt, set aside. Beat egg whites until foamy. Gradually beat in 1 c sugar, 1/4 c at a time, beating after each addition. Continue beating until soft peaks form when beater is slowly raised. Set aside. Beat yolks with remaining c of sugar, butter, and vanilla. Once smooth, mix in the flour mixture, and resmoothen. Mix in egg white mixture carefully, until just blended. Turn into prepared cake pan. Bake 65 minutes, or until it passes the toothpick test. Let cool 15 minutes. Loosen around edges, and turn cake out of pan.
One of the ways in which this was enjoyed was moderately thin slices with peanut butter and jelly.
4 large eggs, room temperature
1 c sugar
1 c light brown sugar
1 1/2 tsp vanilla extract
1 c milk
2 T butter, softened
2 c all purpose flour
1 tsp baking powder
1/4 tsp salt
Preheat oven to 350. Lightly grease a 17x11x1 jelly-roll pan, and line the bottom with parchment paper. Beat together eggs and sugars, 3-5 minutes. Beat in vanilla. Heat butter and milk until butter is melted and milk is just shy of boiling. Gradually add flour and baking powder to egg mixture, then milk/butter mixture. Pour batter into pan, spreading evenly, and bake 20-25 minutes (was nearly 40 for us, but we were using a smaller, deeper pan).
Let cool five minutes, then turn onto a wire rack to cool completely. Slice and frost. I used Rombauer’s Butterscotch Icing, which I will post soonish.
As per usual, changed this one up a bit to give it more flavour. Also, the original recipe called for onion soup mix – having issues with this, I used onions and garlic instead.
Meatballs:
1 1/2 lb ground beef chuck
1 egg, slightly beaten
1/2 c soft bread crumbs
1/4 tsp salt
1 T chopped parsley
2 T butter
10 oz or so beef broth
18 oz tomatoes, undrained
2 c sliced pared carrots
1/4 c chopped celery or celery tops
1/4 c chopped parsley
1 chopped onion
3 – 5 (or to taste) cloves diced garlic
1/4 tsp pepper
1/4 tsp dried oregano
1/4 tsp dried basil
1 bay leaf
Make meatballs: combine beef, egg, 3 T water or milk, bread crumbs, salt, parsley. Mix lightly. Form into balls.
Heat 2 T butter in 5 qt pot. Saute meatballs, until browned on all sides. Set meatballs aside.
Saute the onions and garlic in the drippings from the meatballs, adding more butter if necessary. Add 2 c water, beef broth, tomatoes, carrots, celery, parsley, pepper, oregano, basil, and bay leaf. Bring to boiling, then reduce heat, and simmer, covered, about 30 minutes. Add meatballs and simmer another 20 or until meatballs are cooked through.
We served this over pasta and with grated parmesan, general theory seems to be it is tastier as a straight soup, just serve with bread on the side.
5 oz can shrimp, drained
3 oz softened cream cheese
1/4 c sour cream
1 T lemon juice
1 T ketchup
1/4 tsp Worcestershire sauce
1/8 tsp onion powder
dash hot sauce
Mix all together, adjusting amounts of flavour to personal taste. Chill and serve.
Quite tasty, although I’m fair positive that we used a bit more of the W-sauce, onion powder, and hot sauce than called for. I may have added some garlic, too, I don’t recall.