Stirring it up:
These peanut butter cookies could be called by any number of names: I Can’t Believe It! Magic!, Too Simple To Be True!, the list could go on and you are welcome to make up your own name for these delicious, miraculously quick cookies. Amazing Peanut Butter Cookies will have to do for now. Perfect to whip up if unexpected guests drop in and, like Old Mother Hubbard, your cookie cupboard is bare. Amazing Peanut Butter Cookies can be created in 5 minutes and cooked in 15 minutes fresh cookies can be ready by the time the coffee is perked or the tea kettle is boiled.
- 1 c. peanut butter, smooth or crunchy
- 1 c. white sugar
- 1 large egg
- 2 measures of tender loving care!
Measure the peanut butter, sugar and egg into a bowl.
Mix together until smooth. The batter will be slightly thick.
Using a scoop or teaspoons, scoop out dough about the size of a walnut.
Place on parchment paper lined cookie sheet.
If desired, pattern the dough by pressing with a fork or by dressing it up with a chocolate chip. If you are making larger cookies use a Hershey’s Kiss- unwrapped of course! I leave the cookies in their rounded state prior to cooking so they flatten out while they cook becoming crackled on top and slightly chewy in the center.
Bake for 15 minutes at 350°F. Keep an eye on them.
Cool on the pan for a few minutes then remove to racks to continue cooling.
Serve with tea, coffee, milk or just a plate!
Makes about 24 amazing peanut butter cookies. They freeze well so you can stock up for the holidays.
Dishing it out:
My Dad would have loved these cookies – peanut butter was a favorite; on toast, with carrots or celery, with a spoon!, with just about anything. I remember as a child we always had peanut butter in the pantry and in two or three pound jars. We even had peanut butter in large bear shaped glass jars and I still have a couple of these jars, empty of course!
Peanut butter is a staple many North American kitchens but not so in the United Kingdom or Europe. When growing up in Scotland, Peter seldom had peanut butter and when living in France we only found peanut butter in pricy, small containers.
This recipe is from amazing peanut butter lovers like Carol and Colin who were guests here at West Hill House B&B while attending the 50th year reunion of Vermont College and Norwich Military Academy respectively. Carol mentioned that Colin liked peanut butter cookies and she proceeded to give me this recipe. I’m not prone to disbelieving recipes which are shared with me, and I’m usually ready to experiment, so I made these cookies then and there and about 20 minutes later presented Colin with a plate of his favourite amazing peanut butter cookies. Give the recipe a try, I’ll bet you say, “I can’t believe it, these are amazing peanut butter cookies!”
Learn more about things that include peanuts – check out the information on George Washington Carver.
Stirring it up! While cleaning rooms the other day I clicked on the TV and found The Barefoot Contessa featuring a batch of the Ultimate Ginger Cookie. They looked absolutely scrumptious so after finishing the rooms I cleaned up and headed off to the kitchen to cook up a batch for our weekend guests. Unfortunately I didn’t have all the ingredients called for in that recipe so I made my own version of ginger cookies.
- 2 1/4 c. all purpose flour (I use King Arthur Flour)
- 1 t. baking soda
- 2 t. ground cinnamon
- 1 1/2 t. ground cloves
- 1/2 t. nutmeg ( I grate nutmeg so just eyeballed the quantity)
- 1/2 t. ground ginger (I used a tiny bit more than this)
- 1/4 t. fleur de sel
- an additional 1/3 c. granulated sugar for rolling cookies in before baking
- 1 c. light brown sugar, lightly packed
- 1/4 c. canola oil
- 1/3 c. unsulfured molasse
- 1/4 c. to 1/3 c. crystalized ginger, chopped into small pieces
- 1/2 c. raisins (optional)
Put the first 7 ingredients into a large bowl and set it aside. In the bowl of an electric mixer, mix on low speed, the brown sugar, canola oil and unsulfured molasses. Note that the dough is fairly stiff so I don’t recommend using a hand mixer. With the mixer still on low speed add the egg, mix for about 1 minute and remember to scrape the sides of the bowl – stop the mixer first. Without changing the mixer seed, very gradually add the dry ingredients which are in the first bowl. If the mixer is going too fast you will find yourself and the mixer covered in a fine white dusting of flour! Increase speed and mix on medium speed for about 2 minutes. Add the crystalized ginger and raisins (optional) and mix until incorporated. Make dough balls about 1 T. in size and roll in the reserved 1/3 cup of sugar. Place dough balls on a parchment lined jelly roll pan or cookie sheet and flatten slightly with your fingers.
Bake until the cookies are crackled on top but still soft to the touch. Cool cookies on the pan for a few minutes then transfer to a cooling rack to complete cooling. These freeze well if they last long enough for you to get them into containers!
Dishing it out! One sunny summer day, my dad and I decided to take a drive along a nearby lake so stopped off first at the grocery store for sustenance for the journey. While I choose a well aged cheddar cheese, my dad went off to find crackers or so I thought but back he came with a box of gingersnaps. Supplied with these items and the thermos of tea from home, we set off on our adventure. This was the day that I learned how well cheddar cheese and crunchy gingersnaps go together. While these ginger cookies are soft, they are still pretty darn good with a cup of tea and a chunk of strong cheddar cheese.
Today Peter and I (Susan) had a marvelous lunch at MINT, a local vegetarian restaurant in Waitsfield.
In the wake of tropical storm Irene, which flooded the restaurant with 5 feet of muddy water, MINT has been reborn through the hard work of it’s owners Savitri and Iliyan. The restaurant now boasts a new layout, including an open kitchen, comfortably cushioned chairs and a colorful, relaxing and inviting ethnic decor with much of the decoration having been done by the owners themselves.
Thinking we would just stop for a pot of one of their many tea varieties, we were enticed by the menu and chose lunch instead; mushroom and flava bean soup, a tomato-mozzarella sandwich, and yes, a pot of tea, White Darjeeling. The soup was as tasty as it was aromatic (I should have ordered a large bowl!) and was accompanied by a lightly grilled slice of hearty artisan bread.
A small salad of mixed greens was served with our toasty warm sandwich making it hard to decide which to start on first. Tea of any kind hits the spot with me so enjoying a pot of perfectly steeped tea at the end of our meal was delightful. Unfortunately time was ticking away and we had to forego dessert but the Pumpkin and Chocolate tart with Belgian chocolate and crunchy crust sounded awfully good!
The lunch and dinner menus are inventive and delectable so don’t expect a vegetarian menu of plain-old pasta with tomato sauce. Using an abundance of local produce allows the creativity of both Iliyan and Savitri to shine through in both menu and presentation.
Whether an omnivore or vegetarian your appetite is surely to be tempted and satisfied at MINT, it is a gem of a restaurant in the heart of the Green Mountains.
Tell them Susan and Peter sent you!
Photos taken from the MINT website.
Stirring it up! Here’s a never fail coffee cake which is quick to make and yummy to eat.
- 2 c all purpose flour
- 3/4 c butter
- 1 c white sugar
Rub these three ingredients together to the crumb stage. Put 1 cup of the mixture aside to use as topping
Mix the remaining mixture (from the above) with the following:
- 1 egg
- 1 c. sour milk
- 1/2 t baking soda
- 2 t baking powder
- 1 t cinnamon
- 1 t ground cloves
- 1 c raisins, dry cranberries or dry cherries -add these to the dry ingredients before adding the egg and this will help keep the fruit distributed throughout the cake rather than sinking to the bottom.
Pour the mixture into a well greased 9″x13″x2″ (33cmx23cmx5cm) pan and sprinkle the 1 cup of topping over the batter.
Bake at 375• F (190• C) for about 25 minutes. Cool slightly and serve or can be served cold and goes very nicely with an afternoon cup of tea. Freezes well.
Dishing it out! Ever been the new kid in school and hoping to make new friends? In a family that moved numerous times, come the first day of school the big question was, “who will be my friend?”. Starting a new school in grade 7 there was little time to worry about this as I was soon befriended by Maureen. We were in the same class, went to the same church and discovered we liked many of the same things. For three years we were best friends then a new job for my parents took us to a new home across the country . Maureen and I have kept in touch by email and have only seen each other a couple of times in all these years. All this to say, Maureen sent me this recipe hoping it might be something I could use and every time I make Cinnamon Crumb Cake I silently thank her for making another breakfast enjoyable for both the cook (me) and our guests. Thanks Maureen!
When we moved to Texas from Canada, two new friends, knowing of our Canadian & Scottish backgrounds, offered us tea – cups with water heated (not to boiling) in the microwave and presented with a tea bag on the side. YIKES! My mission from then on was to teach them to make a good cup of tea, properly made! Both new friends, who have since become near and dear, were excellent students and can now make a great cuppa’.
Here are a few basic terms that are useful to know when reading about and making tea.
Tea pot -The vessel from which hot tea is poured. Buy a tea pot if you haven’t one. Whether from a simple Brown Betty tea pot or an ornate fine china tea pot, pouring tea from a tea pot makes the experience of having a cuppa’ all the more enjoyable. (don’t use aluminum though it reacts badly with tea).
This small 2-cup tea pot along with its wee cream and sugar was used for many years by Peter’s Granny who lived to be one week short of 100 years old. In the latter years of her life Granny was confined to bed and Peter’s mum brought her tea in this little set each morning. Looking as good as new, sadly its tea cup is missing.
Tea kettle - the vessel in which you bring fresh water to a boil. Can be electric or stove top.
Tea cup – A china tea cup or mug are my favourites – but then, I’ve also drunk tea from a birch bark cup so I’ll take tea no matter!
Infuse or Steep – the process of extracting the flavour of the tea from the leaves to the water.
Loose leaf or Tea bag – Use good quality loose, leaf is best. Most commonly used are tea bags which contain tea dust which is known for it quick extraction. With a myriad kinds of tea, make a visit your local tea shop for advice on what to purchase. (If you are in the Mad River Valley checkout the tea shop and restaurant called MINT- they have about 50 different teas and tisanes.)
Tisane-Though prepared in the same manner as tea, tisane is a combination of dried flowers, herbs and fruit and does not contain tea leaves.
One-for-the-pot - This refers to how much loose leaf or how many teabags to use. My guideline is 1 bag or one slightly rounded teaspoon of loose leaf per 10 oz of water. You preferences may vary for weaker or stronger tea.
Tea Ball or Tea Infuser or Tea Egg – A tea ball is not a fancy dress dance, it ‘s a device into which loose tea leave are put for steeping. Once in the tea pot, the hot water poured over it can seep through the mesh of a tea ball to the leaves.
Ready to make some tea? Stay tuned!
Over the past few weeks I have attended two conferences, each providing various meals followed by coffee and tea, but only if you asked for it.
My latest tea challenge came just the other day. I was brought a cup filled with very warm water (not hot enough to have been boiling) and a wooden case from which I could choose from about a dozen types of teas and tisanes. The tea bags were tucked into little cardboard boxes 1.75″ x 1.25″ x .75″ and wrapped with plastic wrap with a pull tab much like the wrapping on a cigarette package. By the time I had chosen my tea, finally removed the plastic from the box, got the box opened and the tea bag into the cup, the water had gone from very warm to warm. While the quality of tea was good, full-leaf tea in a triangular tea bag, I could only imagine what this would have tasted like had it been properly made.
It’s time tea was made and served correctly!
When you visit West Hill House, if you request tea, we will make you a proper cup of tea.Tea as it should be!