The end of the holiday shopping season is almost at hand. I've been making lists and making sure I get things done on time and what needs to go my daughter's on Sunday.
Since I had yesterday off, I accomplished some preparations for Christmas dinner. I made my daughter's favorite cookie, Italian sesame seed. It made a nice small batch of cookies that I'll share with her.
Today I hope to make a batch of cocoa snowflakes cookies. They are a rich, fudgy, chocolately cookie that is to die for!
One of the traditions we had when the kids lived at home, was to make a do ahead breakfast casserole for Christmas morning. Even though, it will just be my husband and I, I've decided we deserve to be treated to something special. Tomorrow I'll be preparing baked blueberry-pecan french toast with blueberry syrup. However, I'll be skipping the blueberry syrup and just topping the casserole with New Jersey blueberries that I froze last summer. The recipe is yet another from Gourmet Magazine June 1999. Instead of baguette, I'm using challah bread that I purchased earlier in the week from Delicious Orchards.
As I had a busy day yesterday, I needed a quick recipe for last night's supper. Earlier in the week I purchased pork loin bone in chop at Wegmans. I purchased the ones they refer as "from family farms near our store." They are a bit pricey at $7.99/lb., but oh are they worth it.
I've had in my possession a Gourmet Magazine recipe (December 2000), for pork chops with sweet-and-sour cider glaze. Granted, I had frozen some Delicious Orchards apple cider in my freezer, which made this recipe doable last night. I don't think it will work substituting apple juice. It took under 30 minutes to prepare. My husband and I enjoyed the pork chops, which were absolutely tender.
From the website Penzeys
Prep: 15 minutes, plus 2 hours chilling time
Bake time: 8 minutes per pan
Yield: 50-60 cookies
1 Cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
5 TB. butter
6 TB. COCOA POWDER (NATURAL or DUTCH)
1 Cup sugar
1 tsp. PURE VANILLA EXTRACT
2 extra large eggs
1/2 Cup finely chopped nuts (optional)
1/2 Cup powdered sugar (for rolling)
Italian Sesame Seed Cookies
from the kitchen of Connie Salvatoriello
1 cup sugar
¼ lb. butter (original recipe called for margarine)
1 tablespoon vegetable shortening (I use Crisco)
3 cups flour, sifted
2 tablespoons baking powder
Pinch of salt
1 teaspoon vanilla
Preheat oven to 350°. Mix all ingredients in large bowl. Roll into short log and then roll in sesame seeds. Bake on ungreased cookie sheet until golden, approximately 12-15 minutes.
As I prepared the dough a day in advance, I made one large log and refrigerated overnight. The next day, I made approximately ¼-1/2” slices and then rolled into short logs.
You can purchase sesame seeds in the bulk food section of Nature’s Corner at Wegmans. I would recommend purchasing about 4 oz. or more to ensure you have enough seeds to make the cookies. If you have any leftover, store in a container in your refrigerator.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.