Tag Archives: cookies

wintertime loves

We in the arid parts of the West have been exulting in rain the last week or so. It’s so comforting and even glorious to wake in the night and hear the rain still coming down. Then to wake in the morning and see it is still falling. We had puddles in the back yard! Thank you, Lord!

Mr. Glad and I do live in northern California, but daughter Pippin lives even farther north in the state, and we drove there early this week for a short visit. Often February is a very snowy month at her place, but this year they’ve had more dry weather and rain than snow, and even the rain stopped while we were there, so we could get outdoors easily for work and recreation.

One day we made a family project out of pruning old apple trees that Pippin and The Professor are trying to revive from years of neglect. I floated back and forth between lopping branches and swinging the kids.

I would get Scout and Ivy going and then run over
to take a picture of the adults on ladders.

Another day we took a short trip to Castle Crags State Park and walked a trail alongside the Sacramento River. Considering the dryness of this year, I was amazed at the thick moss and ferns.

 A pale green, almost white lichen grew on rocks and tree stumps.

yew trees on the riverbank

Everything was wet from the recent rains, and many times our feet slipped on the invisible mosses — or was it algae? — growing on wooden bridges or river rocks.Ivy practiced throwing pebbles into the river, and once she got the hang of it she did not want to do anything else. The supply of rocks was endless.We went to the confluence of Castle Creek (in the foreground below) and the Sacramento River, from which you can get great views of the jagged rocks above, called the Castle Crags. They are high enough that the recent precipitation there was in the form of snow, and some was still unmelted and visible.


My dear husband showed me this large and artsy rock, which you can also see in the photo at the very top of this post, in its original setting. I wanted to take it home. It was a little too heavy for me to carry, so The Professor hauled it back to the car. It came with us on our journey home and is now living by our house. Mr. Glad classified it as a confluitic rock. 🙂

Winter days are short enough that at the end of our busy days there was plenty of time for cozy gatherings in the kitchen or by the wood stove. I read many books to the children. Scout’s current favorite, which I read about on a blog before Christmas and gave to him, is Bumblebee at Apple Tree Lane, and we read it several times.

Ivy likes The Little Fur Family best right now. We danced to the children’s favorite recordings, and also listened to bird calls on the Stokes Field Guide to Bird Songs CD. After ten minutes of loons and other waterfowl, Ivy must have deduced that those bird songs were some kind of dance music, too, and she started twisting and prancing around.

Hot soup is what you need on a winter’s night, so Pippin and I learned how to make French Onion Soup, using the recipe in The New Best Recipe: All-New Edition by Cook’s Illustrated Magazine. The secret that the Cook’s testers learned is that red onions give the best flavor. Our result was sooo good.

And cookies! Pippin had some dough left in the freezer from her Christmas Peppernuts, the recipe that I concocted a long time ago but haven’t made for years. We like our nuts to be nut-sized, so we always cut the frozen dough into little cubes and bake them long enough that they come out crispy. Next Christmas I’ll give the recipe.But for now, since I do love cookies, they make a good ending to my story of a wintry family visit that was warm and sweet.

peppernuts 13-14

Yet farther on my road today.

My lights and bows are still up – and the tree.

The bright season of the Feast of the Nativity of our Lord is only in its sixth day, but already we need to make room in our minds for thoughts of transition, closing out one calendar year and opening a new one.

Before I go there, I need to be done with all the Christmas cookies, at least on this blog. Last night we Glads were off to another party, and I took the tins out of the freezer again and loaded up a plate to take along, but that still didn’t use them all up.

I made ten different kinds of cookies this year, including five new ones. Next year I may share some of those recipes, but for now, on to other things!

Like reporting on last week’s doings: We had three different groupings of family celebrations in two different locations. Sunday before Christmas we went to church with Pippin and family; this is Ivy in the foyer. I took the photo from behind so I could show her pigtails.

 

And next to a lamp made of popsicle sticks, a bunch of uncles and nephews playing a game, something they always make time for when getting together after a few months.

 

 

One of the trees that had been cut on federal land in Trinity County had been decorated with antique spice tins. I thought you would like that.

 

 

 

 

 

 

 

 

 

 

 

Back at our place, Liam got a lesson in Christmas tree appreciation and gentleness. He was a good student.

 

 

 

 

 

 

 

 

 

I found this pretty piano ornament at Pottery Barn when they were having a special deal, and I gave one to each of several pretty pianists in the family.

Some of my own favorite presents were these books I’ll be reading in the new year, given by four different people who scanned my Amazon list and surprised me with titles I had wished for and forgotten. Kind people.

I feel the Old Year rushing away, and the New coming fast at me, never mind that I’m not “ready.” Sickness right before Christmas pushed some duties ahead to After Christmas, and what might have been a purely R&R&R (the last R for Rejoicing) Sixth Day of Christmas will be interrupted by the Computer Guy coming to help with our computer, a machine so rude as to take our attention off the holiness of the days we are in.

As I am in a liturgical church, the service yesterday gloriously confirmed the present-ness of the holy day that is so cosmologically momentous as to need at least twelve days to properly keep it. The carol-singing we did last night also kept me planted firmly in the Feast, so that for an hour or two I didn’t have to think about the onrushing year of 2014.

Some lines of poetry from Christina Rossetti helped me when I took a few minutes to think. The last lines were the most applicable to my heart’s comfortable place, reiterating what I come back to again and again, the knowledge that whatever comes, today or in the coming year God means it for our salvation.

New Year met me somewhat sad:
Old Year leaves me tired,
Stripped of favourite things I had
Baulked of much desired:
Yet farther on my road to-day
God willing, farther on my way.

New Year coming on apace
What have you to give me?
Bring you scathe, or bring you grace,
Face me with an honest face;
You shall not deceive me:
Be it good or ill, be it what you will,
It needs shall help me on my road,
My rugged way to heaven, please God.

Whether or not you are the type of person who needs a lot of down time to process the meaning of the days of Christmas and the New Year, I pray you will find help to progress on your road to heaven. May God strengthen us all!

A cookie might be a little seedy bun cake.

By the time I came into my husband’s family, Seedy Buns were only a memory in the minds of the older generations. My father-in-law said they were cookies featuring caraway seeds and a treat eaten at Christmas, but perhaps he got them mixed up with Seedy Biscuits? Because a bun is bread, we all know that, whereas a biscuit can be a cookie if it is in the British Isles. But what if you take a bun and sweeten and shorten it up? Might it be like a little cake?

I never thought of a cookie as being a little cake until I read The Little Book to my children very long ago. “A cookie is a little cake,” it says right there. I know that type of cookie, and I don’t really care for them. I like mine chewy or crispy, but not cake-y.

In my joyful Christmas cookie project, which is my art at this time of year, I had the idea to make a modern Seedy Bun that would hearken back to the ancestors who brought their Cornish traditions to California.

Once a cousin had taken a box of sugar cookie mix and thrown in a can of caraway seeds to create a simple reenactment, and I scoured the Internet to see what else might be out there as inspiration.

 

 

A fascinating collection of recipes from newspapers dating 1891 to 1981 gave a hint as to the possibilities, and included two poems mentioning a grandma or an aunt making caraway cookies. Here’s one of the recipes that even claims to make a crisp cookie:

It was published in Lincoln, Nebraska in 1919, and I think is interesting for its use of the word “butterine,” which I’d never seen before.

Early American cooks also used seeds liberally in their cookies, often coriander or caraway, and I liked the looks of a glazed cookie based on one from the first American cookbook published in 1796.

Cooks are like folk-singers, changing and adapting their material freely, and it’s not as though I am looking for The Original Seedy Bun recipe to cook myself, but it would be nice to know what those cookies were like, that my husband’s grandma made.

In the meantime I decided to try this recipe for lemony cookies, calling for ground caraway seeds which I didn’t have. I tried grinding some in the blender, but they only burned from the heat, so I used whole seeds.

Some of the baked cookies were a little skimpy on seeds, like the one I picture below. I’ll have to see how everyone receives them before I decide whether to make these the same way another time. If I make a different Seedy Bun, I might bake these again as well, without the caraway, because I agree with their creator about their appealing “depth and intensity” from the lemon juice and zest.


After my Seedy Lemon Biscuits were put away in the freezer, I heard from an older grandchild of my husband’s grandmother who, I was so happy to hear, had made a collection of Grandma’s recipes, and the first cookie in the collection was indeed called Seedy Buns.

Grandma’s Recipes

COOKIES:

Seedie Buns – 5 doz. These are similar to sugar cookies.

Sift and set aside: 3 C flour, 1 t baking powder, 1/4 tsp t salt

Cream in bowl: 1 1/4 C butter

Beat in until fluffy: 1 1/4 C sugar

Add: 3 eggs one at a time, beat well after each.

Blend in: 1 t grated orange peel, 1 t vanilla, 2 T caraway seeds

Chill several hours.

To form cookies take about 1 T dough and roll into ball.

Place on lightly greased baking sheet

Flatten to 1/4″ with bottom of a glass dipped in sugar.

Bake at 375 degrees for 8-10 min., or until lightly browned.

If any of my readers have favorite seedy cookie recipes, I’d love to hear about them. It’s not too early to start brainstorming for next year!

Cookies now aromatize my home kitchen.

I admit I have cookies on the brain. So when I started thinking about what to take along when I was planning a visit to friends in a nearby town, cookies were right there front and center calling “Choose me!” Coconut was also on my mind, and shortbread, so instead of making the stellar shortbread recipe we have recently enjoyed, I dug through ancient recipes in my cupboard to find one from decades ago called Coconut Shortbread.

Of course I had to change it a bit, by using half coconut oil and half butter, and using spelt and rice flours. I created a new cookie! But while the dough was chilling, it occurred to me that the shortbread might be a bit bland, lacking the full butter flavor that is traditional. That wouldn’t be a nice present.

So I gathered some more ingredients I had on hand and made up another recipe. The truth is, it had been a toss-up, whether oatmeal or coconut was what I personally was hankering for. And it was part of my plan all along to keep some cookies for Mr. Glad and me.

Here is what I came up with to improve on a simple oatmeal cookie:

Oatmeal Chocolate Walnut Cookies

1 cup salted butter
2 cups sugar
1 extra-large egg
1 teaspoon Frontier walnut flavoring
1/4 cup Ghirardelli unsweetened cocoa powder
1 teaspoon baking soda
1 1/2 cups white spelt flour
3 cups regular rolled oats
1 cup chopped walnuts

After mixing as per usual for drop cookies, drop spoonfuls of the dough measuring about 2 tablespoons on to a greased baking sheet. Mine are insulated, and I baked the cookies at 375 degrees for about 15 minutes. 
The dough that remained after my liberal sampling made exactly four dozen cookies. They have what I consider the perfect texture, slightly crispy going in, but mostly chewy. And the flavor is wonderfully walnutty.

The shortbread dough did not cooperate with my plans, and I ended up hand-forming each cookie individually. I won’t be trying that new recipe again, in spite of their endearing tender crispness that quickly melts away into coconuttiness.

In case they were too boring, I used the Trader Joe’s sprinkles-grinder I had in the cupboard to add coarse granules of coffee, chocolate, and sugar to the tops of some of them.

And all-in-all, those little cookies were cuter than the oatmeal, so they will be memorialized in pictures, even if they will never be seen again in these parts.

I covered the scratched lid of a half-gallon jar and then packed the chunky cookies in that. And I took along some of the cute cookies, too.

The oatmeal-chocolate-walnut ones are going fast, because of our new neighbors. The house next door has been rented to college students for the last many years. One time it was a bunch of baseball players, and often it has been four or five girls. For the most part these people will not acknowledge us neighbors or look in our direction.

Recently four young men have moved in, who are all jazz students. Now we have more drummers (Did I tell you that Mr. Glad is a drummer?) and more jazz jamming sessions in the neighborhood. But the more fun thing is that these boys are friendly! They even came to our door to introduce themselves. I am in awe.

As soon as I baked cookies I wanted to give them some, so I went to their door with a plate of the oatmeal cookies, because…well, they are guys, and tender tea cookies would probably not make an impression. “Cookies!” they exclaimed, “Why would you do this??” and then they couldn’t say much else because they were chewing and dropping crumbs on the threshold.