To make the liqueur, we chopped about 16 oz. of fresh cranberries in a food processor. Not too finely chopped - some halves and large pieces left. We placed these in a large gallon jug with cooled simple syrup (1 cup water to 2 cups sugar dissolved in hot water) and added 4 cups of vodka. Stir vigorously every few days for at least three weeks. Strain with cheesecloth into bottles.
This was the recipe Gerry used to make the vegetarian lasagna that Judah requested for Christmas dinner. Gerry also made his own special meat lasagna, too.
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| Photo from Juliasalbum.com |
Butternut
Squash Filling:
Spinach
Filling:
Other Ingredients:
10 oz lasagna noodles cooked (Gerry used to no-cook but soaked them in very warm water for 15 minutes before assembling. They can sit in the warm water longer.)
1-½ cups mozzarella cheese or more
½ cup Parmesan cheese on top
¼ teaspoon Italian seasoning
¼ teaspoon dried basil
Instructions
1. Preheat oven to 375 F.
Butternut
Squash Filling:
1. Using food processor, combine 2 cups of butternut squash
puree with the ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to
make the butternut squash filling very creamy). Mix very well, taste and add
more salt, if needed.
Spinach
Filling:
1. Saute the fresh spinach in a bit of oil and a half of a lemon (zested and juiced.) Combine the sauteed spinach with ricotta cheese, mozzarella, garlic, salt and pepper in a food processor until blended. Taste, and add more salt and pepper, if needed.
Cooking
lasagna noodles:
1. Bring a very large pot of water to
boil, and cook lasagna noodles according to package instructions. Rinse in cold
water, drain. Using knife, trim noodles to fit your baking dish (if necessary). Or simply do as I did with no-cook noodles.
How to
assemble the lasagna:
1. Prepare a baking dish - Gerry used a pottery baking dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread ⅓ of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping.
2. Spread half of spinach filling over
the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
3. Spread another layer (⅓) of butternut
squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked
noodles.
4. Spread the remaining half of spinach
filling over the noodles. Top lightly with Mozzarella cheese. Top with the
final layer of cooked noodles.
5. Spread a generous amount of butternut
squash filling (the remaining ⅓) over this final layer of noodles, sprinkle
with grated Parmesan and remaining mozzarella cheese (about ½ cup of
mozzarella). Generously sprinkle the cheese with Italian seasoning, and basil.
6. Cover the baking dish with foil and
bake for 30 min. Remove foil and bake additional 10 minutes.
There are many recipes to try that came with the maker. There are four lovely designs and it is easy to use with no spray or shortening on the heating plates.
Traditional Pizzelles
Beat the eggs and sugar for 2-3 minutes until light and fluffy. Add the melted butter, vanilla and anise extracts, anise seed and lemon zest. Beat until blended.
Whisk flour, salt and baking powder.
Combine the egg and flour mixtures together and fold until incorporated.
Turn the temperature on the pizzelle maker to MAX to heat the iron.
Using a small ice cream scoop, place a scoop of dough on each design, closing the upper iron and lock. Bake for 2-3 minutes. Open the irons and remove the pizzelle. Let cool and break off excess.
Add cocoa for chocolate pizzelles, or lemon extract for lemon pizzelles.
About four days before Christmas Eve, I bought the two-pack of Costco's white oval loaves. While assembling the strata, I cut all of the ends off - about 3 inches of each. Then I cut the bread into 1-1/2 or 2 inch thick slices - about five slices for each loaf. Gerry buttered one side of each slice and cut them into cubes. We placed all the cubes into a baking dish (ours was a stainless pan a bit bigger than 9x13 but shallow).
Cook 1 pound of breakfast sausage (I removed the sausage from the casings, but you could buy it loose) and cook 5-10 minutes until browned.
Add 1 T of fresh chopped sage and fold it into the co
oked sausage and cook a minute more.
Sprinkle the sausage onto the bread cubes evenly across and into corners.
Sprinkle with 1 cup yellow and 1 cup white cheese or any combination you'd like of grated cheese (I substituted 1/2 cup with grated Jarlsberg.)
Whisk together 7 eggs with 3 cups milk, 1/2 tsp. cayenne pepper and 1/2 tsp. dry mustard. Salt and pepper to taste. (I used a rotary hand mixer to really blend the eggs and powders.)
Pour over the bread and sausage evenly. Cover and refrigerate.
Bake for 1 hour or until bubbly
I then added in a few cans of fire-roasted chopped tomatoes, a large can of crushed tomatoes, 1 chopped onion, 1 cup of chopped multi-colored peppers, a few tablespoons of Dijon mustard, 1 T maple syrup and half of the chili seasoning recipe below. Cook all on high in a crockpot for several hours. Add few cups of beef stock (or Better Than Bouillon mixed with 3 cups water) and cook a few more hours on high. Add 1 can each of red kidney, cannellini and black beans (all rinsed), add a small package of frozen white corn if desired and cook on low for at least an hour. Add more masa (fine corn meal) to thicken but make sure it is mixed well with liquids.
Gerry said it was the best chili I've ever made, and I've made a lot of chili!
Chili Seasoning.
Blend all in a spice blender or small food processor
Well, always was not today! But I did have a wedge of lovely blue cheese. I found a recipe online and thankfully had all the ingredients here at home.
I had already crumbled a good chunk of the cheese on each salad, so used a only half of the cheese in this recipe.
I found a small loaf in the freezer last month and Gerry and I enjoyed every on of the few bites. The dried fruit has been marinating in the rum for several days now. I'm waiting on a delivery of the dried ginger today to add to it. I'll put the bowl with six pounds of fruit in the refrigerator until we arrive home from Thanksgiving in Maine. I've already crushed the combination of nuts (added Macadamia to the walnuts, almonds, pecans and pistachios this year) and put them aside to add into the five batches I will make this year. I added 2-1/2 cups of Goslings to the fruit this year, turning it over often to let the fruit soak it all in.
2022 Fruitcakes
So, I decided to make my own fruitcake inn 2022 and tweak it to taste like Costco. So, come along for the baking ride.Today I also assembled 300 grams of diced almonds, walnuts, pistachios, and pecans and mix up the dry ingredients for three - four cakes. I'll dip about a cup of these into the batter for each batch.
The day I had the most time, I mixed 1-1/2 c. flour, 1/2 tsp baking powder, 1 tsp cinnamon, 1 tsp. ginger, 1/4 tsp. allspice, 1/4 tsp. nutmeg, 1 tsp salt. I set aside four mixtures of these in containers so that when I have time to bake (in segments because I am working this month.) I also measured the brown sugar into 3/4 cup - 1 cup containers (you might like it a bit sweeter) and made sure to take out 1 pound of butter and eggs in advance.
Each time you bake you will need to zest and squeeze and grate the fresh fruit.
Batter:
Cream 1/4 lb. softened butter and 3/4 -1 c. light brown sugar for 3 minutes. Reduce speed to add 5 eggs, one at a time until the eggs are incorporated. They may be a bit coarse-looking - don't worry to incorporate them totally. Lower the speed and add the dry ingredients. Add in 1 T. freshly zested lemon and 1 T. freshly zested orange and fresh orange juice from 1/2 orange. Add one grated Granny Smith apple and 3/4 - 1 cup of the nuts. Separate the marinated fruit into equal portions for as many batches that you are making. Note that you need 5-1/2 pounds for 4 cakes; 6-3/4 for 5 cakes. It's about 4 cups per bread. The more the better. You want a rich-with-fruit cake. Stir all well with a spatula and spoon into prepared pans. I lined bread pans with a rectangle of parchment and lightly grease. I am planning on making several sizes, including deep quiche pans lines with a round of parchment.
Bake at 300 degrees, rotating the pans halfway for 75 or 90 minutes. Batter should be set, golden brown and the edges of the cake should have pulled slightly from the edges. Remove
This slice was from a 3x6 mini pan. Eat slices with butter, whipped cream, cream cheese or ice cream. If you want a traditional fruitcake, soak cheesecloth in sherry or triple sec and wrap the fruitcakes for one week in the refrigerator.
See this recipe for the some inspiration. I don't know where I came up with mine! Most recipes call for candied pineapple and candied cherries and I don't use them.
I don't shop at IKEA often, but we occasionally pop in for candles or kitchenware or their Swedish meatballs. Since 2021, I haven't found the sauce for the meatballs. You can purchase the frozen meatballs (and now plant-based ones), but IKEA staff tells me that the sauce is out and won't be in for a few months - and the few months explanation has been given to me several times since the COVID pandemic.
So I searched the internet (I haven't located the Fannie Farmer cookbook that was my Mom's and am hoping I didn't get rid of it one day in the 1980s after she died.) We had Swedish meatballs regularly and I loved them. Fannie's recipe (that I found in thevoluptuoustable.blogspot.com). apparently needed only broth and cream in the simmer stage. The spice was in the meatball, which is probably true of the IKEA meatballs. However, what's in their sauce? The Real IKEA Swedish Meatballs recipe from AFamilyFeast.com has worked for us with an adjustment or two. I make a half recipe for the two of us with half a bag of IKEA meatballs - with leftovers.
Whisk together the broths, cream, soy sauce and mustard. Add pepper, but make sure you whisk immediately before adding to the roux.
Melt the butter in olive oil in a small saucepan. Add the flour and cook for a few minutes, stirring constantly. Slowly add in the broth mixture and cook until thickened. Cover defrosted meatballs with sauce and heat. Alternatively, bake the defrosted meatballs for 10 minutes in a hot oven to crisp.
Clean and peel beets and dice into 1/2 inch cubes.
Combine with 3 T of Peach Balsamic, 1 T Honey-Ginger Balsamic and 2 T Butter Olive Oil. Add some salt, pepper and onion powder and sprinkle with sage leaves.
Marinate for a few hours or overnight. Place the beets in a single layer, and liquid, on parchment on a baking sheet or in a similar baking pan and roast in a preheated (400 degrees) oven until soft but not mushy. 20-30 minutes. Stir midway through the roasting process.
We love Brussels sprouts and cannellini beans so it was a perfect combination for us. We made a special trip to our favorite Italian market for imported orecchiette, or little ears.
*Remember to reserve 1 cup of the pasta cooking liquid before you drain the cooked pasta.
The recipe calls for using the liquid from the canned beans, but we drained and rinsed them. It called for navy beans, but we love cannellini beans, so used them. We also used grainy Dijon.
The farmers markets here in Florida are wonderful all year long, and believe it or not, there are lots of varieties in apples. I think I used Honey Crisps for this pie. I also got about 8 sweet and juicy red-purple plums.
I decided to make two smaller pies in my fluted ceramic pie plates. These are 5.5 inch ceramic pie dishes with nice fluted edges that are easy to work with. I also used some leaf mold that have a push handle to emboss the pastry dough. I use a pastry brush and light cream on the underside of the leaves and place them on the crust. Then I dab brushes of the cream (lightly) on the entire crust and leaves. I've found that preheating the oven to 425 and then turning it down to 375 works for me. I test the apples for doneness and remove the pies from the oven when they are golden.
About six large crisp apples, cored, peeled and cut into chunks. About 8 nice plums cut into chunks after removing the seed.
4 T of sugar and 1/4 tsp cinnamon or apple pie seasoning. Use more of each to your liking. Place all in a plastic bag or dish and mix well. Add 1 T. Wondra flour and some orange peel. If you are preparing the fruit before you are getting ready to bake, sprinkle them with lemon or orange juice. Use more sugar if you want a really sweet pie to counteract the juice.
Prepare your crusts and make the pastry larger than you will use for the pie plate. Roll them thin but not so that they will break. Spoon the fruit into the pie nice and high. Cut chunks of butter and place them between chunks. About1/2 T for each plate.
Cover the pie with the crust and press down on the fluted edges. If you prefer lattice, you will see the beautiful color of the plums. Slice four to five 1/2 inch openings in the top crust. Bake until apples are not too crisp but the crust is nice and golden. Serve with whipped cream or ice cream.
I found this recipe on joyfulhealthyeats.com and didn't change much up except for a few things such as using a few more garlic cloves and using the lime zest and all of its juice. I also grilled skinless chicken thighs instead of breasts. Next time I'll use boneless thighs or breasts so that we can slice the chicken before serving it.
Grill:
1 poblano pepper, cut in half
2 large tomatillos, husked and cut in half
Use a pastry brush and paint the peppers and tomatillos with olive oil. Sprinkle them with salt and pepper.
Marinade:
Place chicken in a bowl with olive oil, all but 1 T. lime juice and salt and pepper.
Zest one lime and juice it. Set the zest and the juice aside.
Grill (or roast) the pepper for 5 minutes until charred. Place it in a small bowl covered in plastic until it is cool (while the tomatillos are grilling or roasting.) Grill the tomatillo cut-side down for about 3 minutes. (We use our indoor IR grill.)
Blend all until creamy in a blender (or use a Ninja or immersion stick):
1/4 cup (or up to 3/4 cup) chopped cilantro
1-2 garlic cloves cut into pieces
5.5 oz plain Greek yogurt
1/2 tsp. ground cumin
1 T fresh lime juice (see above)
salt and pepper
the grilled poblanos and tomatillos, cut into chunks
Cook a few cups of rice of your choosing. If cooking in a rice cooker, add 1 T butter, 1/4 tsp. paprika and lime zest.
Grill the chicken on both sides until it is done. Slice before serving with the rice. Generously drizzle or spoon the cream sauce on all and serve the remainder of the sauce in a serving container on the table.
This October we are here for a month and our bike rack is at home in Massachusetts so we drove to the Ranch knowing we could bring home any goodies we wanted to. We bought olive bread (and a few pastries to eat there), cheese, olive oil, guacamole, a great beef cheek dog chew for Oreo, granola and some fresh ceviche.
I decided to unfreeze a small bag of large shrimp I found in the freezer here at home. I sliced them down the back (butterflied) and simply grilled them on the stovetop gas grill with some olive oil. I cooked some thin Vietnamese noodles and left them to drain and cool.
The ceviche had a lovely clear sauce that I used as a dressing.
I layered chopped romaine lettuce in individual bowls and placed thinly sliced cucumbers and sliced multi-colored small peppers around the edge. I topped those with the ceviche and the noodles. I garnished with chopped fresh cilantro and sesame seeds. Delicious.
I also wanted to make some sweet potato stacks (I admit, I fell for one of those Reels on Facebook). So I served those with the lamb and just a handful of green beans left from this week's dinners.
I pulled three of my cookbooks off the shelves (I'm trying not to use the Internet!) The Chef and the Slow Cooker, The Italian Slow Cooker and Christopher Kimball's Milk Street Fast and Slow and chose the simple one by Michele Scicolone. It really was for lamb shanks (as shanks usually take the slow cook method), but I knew this would work well with the thick chops from the freezer.
Rinse and fully dry the chops. Sprinkle with salt and pepper and sear them on all sides in a skillet or Dutch oven in rosemary olive oil.
Chop one or two medium carrots, one medium onion, one or two celery ribs and 4 garlic cloves. Place them in the slow cooker with a a sprig or two of rosemary on top. Sprinkle about 1 tablespoon of an infused balsamic, such as Neapolitan (or even maple, chocolate or one of the dark fruity ones.) Place the seared chops on top of the vegetables.
Mix together one cup of beef broth, one cup of dry red wine, 2 T. tomato paste (I used 1 tablespoon each of tubed tomato and vegetable pastes). Pour on top of the lamp and vegetables. Turn to high (8 hours).
Rinse and drain four cups of white beans (I used both Northern and Cannellini beans.) Set them aside.
Make the gremolata by chopping 1/4 cup fresh parsley and mincing two garlic cloves. Add 1 tsp. freshly grated lemon zest.
When done cooking, remove the shanks to a serving platter. Mix the beans with the sauce. (The recipe actually calls for skimming the fat from the sauce. If using shanks, this would be necessary. It wasn't with the chops.) Put half the gremolata in the sauce and garnish the dish with the other. Serve.
Serve with Herbed Sweet Potato Stacks.
Of course, serve with a rich red wine. This one was Barrel Heist Bourbon Barrel Aged Cabernet Sauvignon from Lodi, California.
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| Served with Slow-cooked Lamb |
Peel three skinnier sweet potatoes (really big ones won't fit into a regular muffin tin. However, you could try a tin for a larger muffin or a popover pan.
Cut the sweet potatoes into rounds about 1/4 inch thick. Place them in a bowl (or bag if you are leaving them and cooking later.) Season with salt and pepper and rosemary, butter and thyme olive oils - or some of the dozens of other oils that will complement the other dish(es) you are serving. Let the slices sit until you are ready to fit them in the pan(s) and bake them.
Place one oiled slice in the pan, using the smaller of them first. Sprinkle with a bit of parmesan cheese (or other finely grated cheese) and layer them as you go. Season with combinations of dried herbs or mixed spices - or not. Layer them until you have reached the top. Dot with butter and top with Panko crumbs.
Bake and then gently lift them out of the tins.
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| Photo: Trader Joe's Wheat Noodles with serving suggestion |
I also found boneless pork chops and boneless country-style ribs on sale at Shaw's, so I got out my KitchenAid and meat grinder attachment and ground about 5 pounds, putting 1 pound each in the freezer in small Ziploc bags. (Three of them I seasoned with sausage seasoning right on the spot.) I am determined to empty our freezers BEFORE we leave for the winter this year.
So here's the recipe I adapted from my own tastes and a simple Asian noodle soup I found online. Gerry loved it!
Brown 1 lb. of ground pork in a large, deep skillet or Dutch oven in 2 T sesame oil (I used 1 T sesame oil and 1 T Cilantro-Roasted Onion olive oil.) You can also substitute some peanut oil. Add 1/4-1/3 cup of chopped sour pickles. (I used the rest of a jar of cornichons and also tossed some of the vinegar into the pan.)
Make a peanut sauce and add it to the meat in the skillet.
Peanut sauce:
Mix all of these ingredients, whisking together.
3 T peanut butter (I only had chunky on hand, but I will use creamy next time)
3 T soy sauce, fish sauce, aminos or a combination
3T roasted sesame oil
3 T sugar (less if using any other ingredients that may have sugar)
2 T rice vinegar (I used Honey-Ginger balsamic vinegar)
1 tsp red chili flakes (I had some chili-garlic crisp in a jar from making Chili-Crisp Butternut Squash Dumplings and used a heaping tablespoon. I could have used more.)
Add 4 cups of chicken stock and 2 cups coconut milk (or half if you want less broth) to the skillet.
Open two of the wheat noodle packages and massage them to separate from the block of compressed noodles. (There are three packages in the TJ box.) They are fully cooked. Drop into the soup with some sliced (lengthwise) baby bok choy. Cover and heat for a few minutes until everything is hot and the bok choy has wilted and serve.
Serve hot in bowls, garnished with chopped roasted and salted peanuts, sliced green onions, chopped cilantro leaves and toasted sesame seeds.
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| Photo: Let the Baking Begin |
There are a few too many steps, but it will be worth it. There is the cake, the syrup, the nuts, and the cream. Each of these, except the nuts, takes a 14 oz can of dulce de leche!
For the cake:
Preheat the oven to 350 degrees. I am using three 6 inch cake pans twice (for 6 cakes.) In addition, the cake layers are split into two layers each for a total of 12 layers (six each cake.) Flour and butter the pans - or line the bottom with parchment.In a bowl of a stand mixer, whip together the four eggs, sugar, and salt for ten minutes. When the eggs are almost done whipping* mix separately in a medium size bowl the sour cream, dulce de leche and 1 tsp. baking soda leaving to lumps. This mixture will expand in size.Fold the two mixtures together. *The eggs above should be whipped until the mixture flows off the beater in a ribbon that takes 2-3 seconds to disappear. Do not deflate the batter.Add the dry ingredients of flour and baking powder. Do not over mix.Pour in even layers and bake until the top is golden and springs back when touched or a toothpick comes out clean. Remove from the oven and let cool for 5 minutes. Invert on a cooling rack and cool completely.
Peeling first and placing on parchment on a baking sheet - in a 325 degree over for about 15 minutes, tossing the nuts every 4 minutes and checking them. Cool. Leave 20 nuts whole and chop the rest.
Combine the evaporated milk and 1 can dulce de leche with a whisk or immersion blender until smooth. Set aside.
Whip heavy whipping cream with a mixer until medium peaks form and refrigerate.letthebakingbegin.com butter and cream cheese until very fluffy - 4-5 minutes. Add 1 can dulce de leche in two additions and whip after each until just incorporated.Fold into whipped cream.
Slice each cake into two layers.Reserve two cups cream and set aside. Place a dab of frosting onto a serving plate. Top the first cake layer and press onto frosting on the plate. Soak each layer with syrup, spread caramel creme on the layer and sprinkle some hazelnuts. Repeat for the next four layers,Add a final layer, soak, frost and use the reserved caramel cream to cover the tops and sides of the cake.Cover the sides with chocolate flakes and press it against sides. Or use glaze or ganache. Decorate with any cream, chocolate flakes and whole roasted hazelnuts.Refrigerate for 2-3 hours before serving.
This time I made my own Italian sausage using a combination of recipes I found online. I've been grinding my own pork for Asian recipes and freezing it in 8 - 16 ounce portions. You can sometimes find a great buy on a family package of boneless pork chops and grinding it yourself is sometimes easier than trying to find it on the supermarket meat counter.
This time I added the seasonings in with the last few strips of pork and then mixed it well before freezing. I used 3 T of this mixture for 1-1/5 pounds of pork and it was perfect. Add more red pepper flakes if you like it really hot.
You can keep the Italian sausage seasoning in a jar on the spice shelf as long as you haven't used fresh herbs, or freshly chopped onion or garlic). I mixed all these dried seasoning together and chopped them in a small grinder or food processor to make them incorporate (and not have the heavier spices fall to the bottom.)
I promised myself that I would look through my scores of cookbooks to find a ganache recipe. I almost gave it up to the Internet (my lazy habit) until I found one in the Silver Palette Good Times cookbook:
Ganache:
Melt 4 ounces of best-quality bittersweet chocolate in a double boiler over boiling water. (Or use a microwave method.) Stir in 1/2 cup of scalded* whipping cream. Mix in 1-1/2 preferred alcohol. Refrigerate until cold, but not hardened.
Beat the chocolate cream until light and fluffy.
Beat 1/2 cup cold whipping cream and until soft peaks form. Fold into the ganache and refrigerate until ready to use.
*Use a large heavy-bottomed pan and heat milk until JUST BEFORE it boils and stir so that it does not burn.
Glaze:
Personally, I like a ganache frosting the shines like melted chocolate. Here's one from a recipe I've made many times. It's from a Pecan-Chocolate-Strawberry Torte recipe given to me by Rose Tasca in Lunenburg way back in the 1980s. The last time I made this cake was over a decade ago - perhaps 2010.
3 oz semi-sweet chocolate chips, 1/2 c. water, 3/4 stick butter, 3 T safflower oil, 3/4 c. cocoa and 1/2 c plus 2 T sugar. Add all these off heat and then heat to melting in a double boiler. Stir until smooth and shiny. Cool but not too cool. Pour over a cooled cake.
There are three parts to this recipe and any of them can be made earlier in the day to make the meal a bit quicker to assemble and cook: the dumplings, the broth, and the chili crisp. I was able to freeze half of the dumplings (on a cookie sheet in the freezer and then tossing the frozen dumplings in a Ziploc and back in the freezer.) There was broth left, as well, and plenty of the chili crisp sauce. Just make sure that the broth is ready and the chili crisp and sliced scallions are ready when the dumplings are steamed and ready to serve!
I will annotate with my own additions/changes in italics.
Gerry found this recipe online and brought the ingredients up for an easy meal when we traveled to Montreal September 14-19 for our anniversary 2023. He served it with chunky mashed potatoes and butternut squash. We pigged out after a busy day sightseeing. And with plenty of wine!
8 pieces of chicken (called for skin on - but we used boneless breasts and thighs)
1 c of flour mixed with 2 tsp. garlic powder, 1 tsp. onion powder, 2 tsp. paprika and salt and pepper to taste.
Dredge the chicken well in the flour mixture (next time we will use more chicken in the recipe with the same amount of seasonings and cream). Place in a baking dish and whisk together 1-1/2 c. chicken stock* and 1-1/2 cup heavy cream. Pour it around the chicken in the dish and bake for one or one-and-a-half hours at 350 degrees.
*The recipe called for water. We will change to stock or chicken base broth concentrate.
We will serve it with mashed potatoes and broccoli with the granddaughters tonight for Gerry's birthday!
We made Blondies several times during Nana Papa Camp this summer. They were yummy. I have a collection of recipe books that tempt you when you are checking out of the grocery store and I had the girls choose recipes that wanted to make that week. This one was Phoebe's choice from Nestle's Toll House Best-Loved Cookies, 1995 edition. I knew the book would come in handy one day!
Maeve chose two recipes for fruit-based popsicles we made with small paper cups and popsicle sticks (a staple in any Nana's home although these came from Papa's stash.)
Blonde Brownies
