B. Dillon Hollis’s cookbook entitled BAKING YESTERYEAR: The Best Recipes was released on July 27, 2023 and I bought a copy of the hardback book as well as the Kindle version.
I have enjoyed watching his videos on Utube and watched some of his tic-tocks with admiration for his humor and quirks about cooking and using old recipes.
2 1/4 cups of all-purpose flour
1 tsp baking soda
1 cup (two sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tap vanilla
2 large eggs
1 2/3 cups semi-sweet mini morsels
1 cup chopped nuts – optimal
(if omitting nuts add 1 to 2 TBS all purpose flour)
Preheat oven to 375 degrees.
In a small bowl combine flour, baking soda and salt.
In a large mixing bowl, beat butter, granulated sugar and brown sugar and vanilla until creamy,
Add eggs, one at a time, beating well after each egg. Beat in the flour mixture gradually.
Stir in the chocolate morsels and nuts.
Drop onto ungreased baking sheets by rounded tablespoons. Bake for 9 to 11 minutes or until golden brown
Can also put into a baking pan 9×9 inch and then bake so they can be cut in small squares.
Cool on baking sheets for two minutes and then cool completely.
Recipe from the bag of Nestle Toll House Semi-sweet Mini Morsels
Prior to the family picnic this year 2023 I tested several recipes for what to bring as a dish to pass. I found a picture of a sheet pan bar cookie that features six different variations. Made one batch of cookie dough baked into six different flavors in the same sheet pan so that there would be a variety of options.
We’re talking chocolate chip, snickerdoodle, peanut butter, white chocolate macadamia nut, oatmeal raisin and chocolate chocolate chip.
Source of Recipe: The BakerMama
https://thebakermama.com/recipes/6-in-1-sheet-pan-cookie-bars/
Reactions: they were good but not exceptional. The steps to make separate batches with separate add-ins and the patting out to fill in the pan seemed like a lot of steps.
In the future I think that I would just use my regular favorite cookie dough (since I make cookies so often) and keep out 3/4 cup of dough and put that small amount in the freezer labeled with variation. Then I would let the frozen balls thaw and then pat into the large ban.
The concept of having six in one pan was the attraction and highlight that drew me to this recipe. The base dough made all of the cookies tasted similar and I much prefer my own recipes for the chocolate chip, snickerdoodle, peanut butter, white chocolate macadamia nut, oatmeal raisin and chocolate chocolate chip. The idea was great!!!
It’s summer and time for some lemonade. Bought some Pallini Limoncello and got a free hand crafted cup from Derua (Made in Italy) with the purchase.
Remembering the lemonade that I had in a trip to Vermont that used this artisanal Italian lemon liqueur while we were overlooking a river/creek and relaxing. It was the best lemonade that I ever had.
They called it a Lemon Cruise. Asked for the recipe and watched as it was made.
fresh lemon and lime – muttled for fresh juice
fill shaker with ice
1 1/4 shots of vodka
1 ounce of Limoncello Liqueur
1 ounce Roses Lime juice
2 ounces of Sour Mix
Shake and Serve with a garnish
Pallini Spritz Recipe
2 parts Pallini Limoncello
3 parts Prosecco
1 part sparkling water
Lemon or Slice garnish
Know that they muddied some herbs in the bottom of the glass
The painters were here working on the house so I thought I would make some muffins to put out at break. Could not find my recipe for blueberry muffins so did some internet searching. Used up the bag of dried blueberries that were starting to crystalize in the bag.
Muffins came out OK but were not the greatest. It’s been a while since I made muffins so maybe I was must out of practice.
Had mixed up two boxes of Jiffy brand raspberry muffins as well as the stratch blueberry muffins.
The Jiffy muffins had a strong “fake raspberry” flavor and will not be something that I buy again.
The blueberry ones were okay – but the muffins could have been alot better and more tender. Not sure if it was because the berries were dried and somewhat crystalized but they were acceptable.
Used the recipe found searching below
https://www.inspiredtaste.net/18982/our-favorite-easy-blueberry-muffin-recipe/
I bought some King Arthur Rye flour in an order from Amazon to have more whole grain bread options. Tested out the Sandwich Rye Bread recipe from the KA website and baked it off in the unglazed baker that I had bought earlier from another package deal.
The bread came out fine but found that I really was wanting a stronger rye flavor that this first attempt made. Will have to explore making a rye bread loaf again that is darker and stronger in flavor. There was nothing wrong with this recipe. Will have to try with a Pumpernickel or darker flour.
This is an old fashioned rhubarb pie that is tangy sweet with the classic custard style base.
1 9 inch deep dish pie crust, unbaked
3 cups diced rhubarb, cut 1/4 to 1/2 inch thick (can go up to 5 cups)
1 and 1/4 cups granulated sugar (adjusted up or down based on your preferred sweetness)
3 eggs, beaten
1 cup heavy whipping cream
3 tablespoon flour
1/2 teaspoon salt
Preheat oven to 375 degrees F.
Mix the sugar and chopped rhubarb together and spread into the unbaked pie shell.
Whisk together the eggs, cream, flour and salt.
Pour over the rhubarb in the unbaked pie shell.
Bake at 375 for 50-55 minutes or until the filling is set.
Cool completely before slicing. Serve with whipped cream or ice cream.
Amount of chopped rhubarb can vary based between 3 and 5 cups (depending on how much rhubarb desired in pie and the size of the stalks and pieces during chopping.
Be sure to use an catch pan underneath for any spill over while it it baking or use a small extra pie dish.
2 cups chopped fruit, such as strawberries, blackberries, raspberries, or ripe peaches
3/4 cup granulated sugar
1 tablespoon freshly squeezed lemon juice
Medium saucepan
wooden spoon
measuring cups and spoons
clean 8 ounce jar container with lid
1/4 cup butter
1 cup packed brown sugar
1 jar maraschino cherries without stems, drained
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 box cake mix yellow super moist cake mix (Betty Crocker)
vegetable oil and eggs called for on the cake mix box instructions
Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Use suggest amount of oil and eggs. Beat well. Pour batter over pineapple and cherries.
Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
