Don't look at the clock. I am having a gin and tonic EARLY today. I have been in the kitchen all day and I have officially lost my ever-cookin mind. It started off innocently enough a whole chicken in a crock pot with onions, carrots, celery and anything else that needed using while I cleaned out the frig. Yes, I did that too. Then I spotted a second crock pot and a Rose's ham and fresh green beans...well that had to go in the second crock pot with potatoes and more carrots and leeks. The first chicken finished and I popped in the second in the same pot with fresh vegetables and cooled the first chicken to strip it from its bones. I am tired writing about this. In the frig was some cold rice, so I made a skillet of chicken fried rice, Uh oh, I saw potatoes and some pepper bacon--German potato resulted from that forage. You see where this is going? In between leg aches I searched the Internet for lemon cookie recipes and resorted to one that I got from a friend the first year I taught. I was nineteen with my first full time teaching job, just a few years older than my students. I had sense enough not to try to make those delicious cookies then, but with less sense now, yep, I took that on too while my leg cried and promised to be good if I would just STOP. Andy finally took over and unloaded the two dishwashers which I had crammed full during the day. Here's a drink, he said, sit down and watch Judge Judy. "But the pinto beans and ham, Andy." "They will keep," was his wise reply. He saw the wildness that pops into my eyes, unsummoned but relentless, before a cooking holiday. You think that is the end? For some reason as I grow older I cannot waste food, or in this case stock. I started a soup with the green bean stock that was so rich I just could not throw it away. I started a catch all soup for dinner and believe me if I could have made it in the kitchen sink, it would have been a part of this soup. It has everything in it one could think of and I only hope the family likes it because if not I will have to turn it into something else and I am exhausted...there is still the second chicken to de bone, Ahh, the heck with it. Pop it in the frig. Look. I have begun to relax.
Wednesday:
Okay, having recovered, I baked my favorite cookie today, doubling the recipe so I don't have to have the extra exertion. This is the one I sent to Cook's Corner for their annual holiday cookie inset in the Columbus Dispatch. It's not a looker, but oh my gosh is it a cake-like tasty treat. (I think I have posted this recipe before, but if you want it, just email me at dorislechler@aol.com.) I always answer emails, but I am less diligent at answering the phone. Subject line: Butterscotch Dessert Cookies.
Look at Carol D.'s coffee station. You must see how cute it is.
She wants the butterscotch dessert cookie recipe, so I will get it on here today, after the kitchen is back in order.
Butterscotch Dessert Cookies
Today I doubled the recipe but I did not double the frosting and I had plenty of icing without the double. The cookie is so good, you'll need to double it to please everyone. Watch and don't over bake. I found between 8 and 9 minutes at 400 to be right for my convection oven.
Without doubling it yields 3 dozen and that is what I am giving you in this post (not doubled.)
1/2 cup butter
1 1/2 cups brown sugar, packed
2 large or jumbo eggs
1 tsp. vanilla
2 1/2 cups sifted flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp. soda
1 cup sour cream
3/4 cup chopped nuts (I do not put nuts in this excellent cookie.)
Cream together butter and sugar, add eggs and vanilla. Beat until light and fluffy. Sift together flour, salt, baking powder, soda. Add dry ingredients with sour cream to butter and sugar mixture. Mix well but not for long, making sure ingredients are thoroughly combined. Add nuts if you wish. CHILL. Drop by ice cream scoop onto a baking sheet--I sprayed it, but I don't think it is necessary, about 2 inches a part. Bake 400 for 8-9 minutes. WATCH them.Cool and frost with:
6 tablespoons butter--let it turn light brown...watch it
3 cups sifted powdered sugar
1 1/2 tsp. vanilla
1 tsp maple flavoring
1/4 cup hot water
Beat it and then frost
