Tag Archives: Cookies

New Recipe at The BamaSteelMagnolia’s(TM) Bistro

Today you’ll find a new recipe for a no-bake cookie that’s fun for this time of the year. It’s so easy the kids can even help if not do almost totally alone. Click over and take a look at yummy Butterscotch Spiders…just in time for Halloween and Fall Harvest Festivals.

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Cookie Road Trip: Florida, by Beverly Hicks Burch

Cookie Road Trip: Florida

By Beverly Hicks Burch

It’s been a while since we traveled down the Cookie Road Trip. I have to admit, time, life and a misplaced cookie cookbook intertwined to cause that lapse. But, never fear, my “road map” had resurfaced.

This stop takes us to Florida, the most “tropical” of the contiguous 48 states.

Florida is located in the southeaster part of the USA. At one time it was truly a “Southern” state populated with many idyllic little Southern towns. I’m sure there are still many generational Floridians who consider themselves Southern, but over the years Florida has become like California. There are so many transplants from other areas of the country (especially “snowbirds”) and from other countries that Florida no longer has the pace, feel or accent of the South.

Florida has a subtropical climate and is warm if not down right hot most of the year. It also very humid since it juts out into the Gulf of Mexico. Although gripped by drought and water shortage conditions at the present, Florida has been known for its daily passing afternoon thunderstorms…which of course add to the humidity. The state also can get slammed by the mother of all storms…a hurricane.

For many people, Florida is viewed as “vacationland”. It started with the famous beaches, which believe me are different from the East coast of Florida to the West coast situated on the Gulf of Mexico. As a former “Gulf Coast gal” (Alabama has in common a Gulf Coast position) I can vouch for the white sandy beaches on the Gulf Coast. There’s just not many in the world as beautiful. It’s a shame I’m not a beach gal…it’s “mountains for the win” for me!

Later the tourism industry continued to thrive and grow in Florida, especially after Walt Disney tapped Orlando in the central Florida area for his Disney World and Epcot. Later additions included MGM studios, Universal Studios, Sea World, Hard Rock Café and many other attractions to siphon the money from tourist and visitors wallets.

Florida’s Cape Canaveral is the home of NASA and the US space program. All of NASA’s major launches take place at the Cape. There are many interesting tours and exhibits for visitors, and if you’re really lucky, your visit might coincide with a shuttle launch.

Today’s cookie was a recipe Ruth McInvale discovered when she was visiting in Vermont. One day while dining at a little inn in Vermont, Ruth sampled these little treats and managed to wrangle the recipe out of the chef…as long as she promised to not share the recipe as long as he was alive. That was over 25 years ago. Ruth was good for her word, and after the chef passed away, she was able to share the recipe with delighted friends and family. Her recipe comes from the Christian Heritage Church in Tallahassee…which also is the capital of Florida and the home of my Tall & Handsome’s alma mater, Florida State University.

Enjoy!

© 2009 Beverly Hicks Burch

Maple Flavored Crescents

2 cups flour

½ cup confectioner’s sugar

½ teaspoon, scant maple flavoring

2 sticks butter

1 ½ cup chopped pecans

Mix together all ingredients.

Shape a teaspoon full of cookie dough into a crescent shape with your fingers. Make the crescent shape as uniform as possible to insure even baking.

Place on a lightly greased cookie sheet.

Bake on 250° for 40 minutes.

Remove from pan and roll in confectioner’s sugar.

Cool on wire racks.

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Filed under Cookie Road Trip, Cookies, Desserts, Florida, Florida State University, food, recipes, Tall & Handsome

Nestle’s Oatmeal Scotch Cookie

The Bama Steel Magnolia’s Bistro is serving up Nestle’s Oatmeal Scotchie Cookies Recipe…and there is a tie to the election in November.

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Cookie Road Trip – District of Columbia, by Beverly Hicks Burch

Cookie Road Trip – District of

Columbia

By Beverly Hicks Burch

It just so happens that the next stop on our Cookie Road Trip takes us to the District of Columbia…or as we also know…Washington, DC. This seems appropriate considering we are in the heat of a current election year here in the US.

DC is the national capitol of the United States. Article one of the Constitution provided for such a location to hold the seats of the three branches of the US Federal Government. (These would be the executive, legislative and judicial branches.) The provision limited the size of the district to not exceed 10 square miles and was established with land donated by the states of Maryland and Virginia. Although it does have a city government, ultimate governmental control belongs with United States Congress.

The current population of the district is approximately 588,000. Taking this into consideration, there are some remarkable facts to consider about the district. If it was a state, it would be the smallest in the country, but, be first in population density. It also ranks first in minority population having the largest percentage of Black African American.

In addition to being to home of the National Government, DC houses 170+ foreign embassies, and the headquarters of the World Bank. Many of this nation’s most important national monuments and significant museums are also located in DC, along with the National Zoo.

The cookie from DC comes from Elizabeth Saunders of the Simpson – Hamline United Methodist Church. I’m not quite sure why Pecan Sticks are the cookies for DC…maybe it’s all the nuts that live there! (Just kidding all of you pols out there…) It does look like it would have a nice butterscotchy taste…or better yet a blond brownie…my favorite since I’m not a particular favorite of chocolate. (I will eat some chocolate occasionally…rarely.) If you give it a try let me know how it was…

Enjoy!

© 2008 Beverly Hicks Burch All Rights Reserved.

Pecan Sticks

¼ cup butter

1 egg

1 cup cake flour

1 teaspoon baking powder

1 cup brown sugar

1 teaspoon vanilla flavoring

¼ teaspoon salt

½ cup chopped pecans

Blend butter, sugar and egg. Beat well. Sift dry ingredients together.

Add vanilla and the dry ingredients. Mix well.

Add pecans.

Spread into an 8 x 8 inch pan which has been buttered and lined with wax paper.

Bake at 350° until firm and light brown and the dough pulls away from the sides of the pan. (Sorry time for baking was included in the original recipe, but I would estimate between 15 – 25 minutes. I would look in on them at 15 mins. And go from there.)

Let cool for 5 minutes and cut into bars.

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Cookie Road Trip – Delaware, by Beverly Hicks Burch

Cookie Road Trip – Delaware

By Beverly Hicks Burch

Welcome back to the cookie road trip!

This pit stop on the trip takes us to the tiny state of Delaware. It is our second smallest state and 7th most densely populated. Tiny doesn’t negate importance though! Delaware is the First State. You know how everyone what to be the one to call “first”…well, Delaware can! Known as “Chateau Country”, artist Andrew Wyeth captured much of its landscape in his art.

Its official bird is the Blue Hen Chicken…humm…that sounds like a whole other meal…although this bird’s pedigree can be traced back to the Revolutionary War . Unfortunately, the blue hen was used for the purpose of cock fighting.

Today’s cookie comes from Sheila Fox a Justice of the Peace Court Employee. Sheila’s grandmother Hazel passed the recipe down to her, and Hazel got it off the back of a Bisquick box! Sheila serves her Applesauce Cookies at Christmas, but I’m sure you can serve them any time you’d like.

© 2008 Beverly Hicks Burch All Rights Reserved.

Applesauce Cookies

1 cup packed brown sugar

2 – ½ cups biscuit mix (like Bisquick)

1 cup raisins

2/3 cup applesauce

2/3 cup nuts

1 egg

2 tablespoons cinnamon or allspice (I’m sure you can adjust the amount of spice to you liking. I would probably cut this in half or use 1 – 2 teaspoons and use cinnamon…but, use the spice of you choice!)

½ cup butter, softened

¼ cup flour

  1. Heat oven to 375°.
  2. Mix brown sugar, butter and egg.
  3. Stir in remaining ingredients. Drop dough by teaspoonfuls onto ungreased cookie sheet.
  4. Bake until brown, 10 to 12 minutes.
  5. Immediately remove from cookie sheet.
  6. Cool slightly.
  7. Frost if desired.

Yields about 4 dozen cookies.

Enjoy!

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Cookie Road Trip – Connecticut, by Beverly Hicks Burch

Cookie Road Trip – Connecticut

By Beverly Hicks Burch

Our latest jaunt on the cookie trail takes us to one of my favorite regions of the USA – New England. Connecticut is called the Constitution State and has played an important and long part in the history of the United States.

Some of the first Europeans in the Connecticut area were Dutch and they were later followed by the British. Connecticut was one of the original thirteen colonies and it became the 5th US state in 1788.

Bordered on the south by the Long Island Sound, Connecticut is also home to many historic sights, towns, villages, seaports and natural amenities. Having a love for lighthouses, one of my personal favorite memories is driving along the lower routes of Connecticut just so I could take in some of these quaint, historic villages and on occasion catch a glimpse of a lighthouse. Yale University finds its home in Connecticut as does many other institutions of higher learning.

The southwestern edge of Connecticut is considered part of the metropolitan area of New York City and many of the southwestern suburbs are actually bedroom communities for NYC. Connecticut is home for over 3 million people and is one of the wealthier states…people there have a higher per capita income and median household income than any other state in the US. This is due in part to the insurance industry and hedge fund industry that prospered in Connecticut.

Today’s cookie, Raspberry Thimble Cookies, is what many cooks refer to as a “thumbprint cookie”. The cookie is made when the cook uses her thumb or finger to create an indentation in the top of the dough before baking for jam to be placed in.

I’m not sure why raspberry jam was the jam of choice, especially since Connecticut is the 7th top producer of Wild Blueberries in the US…I guess Blueberry Thumbprint cookies seem…wrong. I’m sure if you wanted you could substitute another flavor of jam…say maybe apricot…yum…

Enjoy!

© 2008 Beverly Hicks Burch All Rights Reserved.

This cookie was submitted by Mary Mullen of St. Timothy Middle School and the Church of St. Timothy in Hartford (which also happens to be the state capital).

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Filed under Connecticut, Cookie Road Trip, Cookies, Cooking, Desserts, food, History, Lighthouses, recipes, The Story Behind..., USA

Raspberry Thimble Cookies

Raspberry Thimble Cookies

1 stick butter

1 stick margarine

2 egg yolks

1 teaspoon vanilla

1 cup sugar

2 – ½ cups sifted flour

Raspberry jam

Heat oven to 350°.

Cream butter and margarine. Gradually add the sugar beating until light and fluffy.

Add the egg yolks, one at a time, beating after each addition.

Add sifted flour and vanilla.

Shape dough into 1 inch diameter balls. Place on an ungreased cookie sheet about 2 inches apart. With your finger, make an indentation on the top of each cookie. Fill each cookie indentation with jam.

Bake until lightly brown, about 15 minutes.

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Cookie Road Trip – Arkansas, by Beverly Hicks Burch

Cookie Road Trip – Arkansas

By Beverly Hicks Burch

Ok, all you Razorbacks…this one’s for you. Yep, this cookie recipe is from this state of Arkansas.

Arkansas is another of our Southern states that lies just west of the great Mississippi River. Home of the Ozark Mountains, it also has the traditional humid, and subtropical Southern climate. Arkansas was carved out of land from the Louisiana Purchase, but the 1st European explorer to see Arkansas was Desoto.

Our recipe from Arkansas comes from Marjorie Christian of the Henderson United Methodist Church in Little Rock, the capitol of Arkansas. Called “Cheese Cookies” the recipe reminds me of a shortbread or tea cookie.

Enjoy!

© 2008 Beverly Hicks Burch All Rights Reserved.

Cheese Cookies

2 sticks butter

1 cup sugar

½ teaspoon vanilla

1 package cream cheese

¾ cup chopped nuts

2 cups flour

Cream butter, cream cheese and sugar.

Stir in flour, nuts and vanilla.

Roll in damp cloth and place in the refrigerator overnight.

Slice thin and bake at 350º for 15 minutes.

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Cookie Road Trip – Arizona, by Beverly Hicks Burch

Cookie Road Trip – Arizona

By Beverly Hicks Burch

Arizona was the 48th state admitted to the United States. A Southwestern state in the Four Corners region, according to 2006 population statistics it is the US’s fastest growing state. Known for its desert beauty, Arizona is also the home of one of the USA’s natural wonders, the Grand Canyon. The state will also host Super Bowl XLII.

We tend to think of southwestern food when we think of Arizona, but our cookie recipe from this great state would tempt any Southerner’s palette. The recipe for Pecan Pie Bars was submitted to the Capitol Cookies by Cynthia Sellers of Phoenix and St. Augustine Catholic Church. Ms Sellers got her recipe from a friend…who got it from a magazine.

I’d say this is a well travel recipe and its next stop is on the Bama Steel Magnolia’s Cookie Road Trip.

Enjoy!

© 2008 Beverly Hicks Burch All Rights Reserved.

Pecan Pie Bars

4 eggs

1 ½ teaspoons vanilla flavoring

3 tablespoons butter

1 ½ cups sugar

1 ½ cup corn syrup

2 ½ cup pecan halves

Cookie Crust:

½ cup sugar

½ teaspoon salt

2 ½ flour

2 sticks butter, softened

Preheat oven to 350º.

For Cookie Crust:

1. Spray a 10 x 15 x 1 inch baking pan with a cooking spray.

2. Beat on medium speed sugar, flour, salt and butter until mixture is a fine crumb.

3. Press into pan.

4. Bake 20 – 30 minutes or until brown.

5. Top with filling.

For Filling:

1. Beat eggs, corn syrup, sugar, butter and vanilla until blended.

2. Stir in pecans.

3. Pour over hot crust and bake for 25 minutes until filling is firm around the edges.

4. Cool and cut into squares.

Makes about 48 bars.

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Cookie Road Trip – Alaska, by Beverly Hicks Burch

Cookie Road Trip – Alaska

By Beverly Hicks Burch

The next stop on our cookie road trip takes us to our largest state which is also one of our youngest states. We tend to think of Alaska as perpetual frozen tundra but there are forests and wildlife and yes, civilization in this great state.

The contribution to the cookie trip was made by the Capitol City Women’s Bowling Association in Juneau, Alaska. Arlene Johnson submitted the recipe for Fruit Cookies and vouches results based on many years of personal experience.

To me this cookie is reminiscent of Fruitcake Cookies and would be wonderful during the holidays.

Enjoy!

© 2008 Beverly Hicks Burch All Rights Reserved.

Fruit Cookies

2 pounds pitted chopped dates

½ pound diced candied pineapple

4 cups chopped pecans

1 cups butter

2 eggs

1 ½ cups flour

1 teaspoon cinnamon

2 teaspoon vanilla

½ pound chopped candied cherries

2 cups chopped walnuts

2 – 4 tablespoons rum or 2 – 4 tablespoons rum extract

1 cup flour

1 ½ cups brown sugar

1 teaspoon soda

Dredge fruit and nuts in 1 cup flour.

Cream butter and brown sugar. Add the eggs and beat until fluffy.

Sift together 1 ½ flour, cinnamon and soda. Add the dry ingredients to the creamed mixture, then add vanilla.

Combine with the fruit that has been dredged in flour.

Bake in a slow oven at 325º – 350º for 15 minutes.

*Bev’s note: There wasn’t any instruction provide with the recipe as to what size to make the cookies. I would estimate an average size would be appropriate based on the batter and length of baking time.

I even wondered if you could make this into a bar cookie. If you experiment let me know!

Also, if you’re not fond of cinnamon, I think it would be ok to omit the spice from the batter.

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