Cooking for Seven

Some things are a bit difficult to make at home. Like whole wheat crackers. It’s just hard to make them crispy, tender, and tasty.

Here’s a recipe that comes very close.

Notes:

I experimented by adding spices, Parmesan cheese, and nuts to make the crackers more flavorful. The original flavor is very nice as well. Please, experiment! Get creative!

The dough is very similar to pie dough and should be handled gently for tender crackers.

To get perfectly even crackers, you can roll them out using a pasta rolling machine.

Wheat Crackers

Adapted from The King Arthur Flour Baker’s Companion

Printable Page

Ingredients:

• 1 cup (4 ounces) whole wheat pastry flour
• 1 cup unbleached all-purpose flour
• 1/4 cup finely chopped nuts (I used sunflower seeds)
• 1/4 cup raw sugar
• 1/2 teaspoon salt
• 4 tablespoons butter, cut into small pieces
• Scant 1/2 cup milk
• Kosher salt, for spinkling

Directions:

1) Preheat oven to 325°. Line a baking sheet with parchment paper.

2) Mix together the flours, nuts, raw sugar, and salt in a large bowl. Cut in the butter. Gradually add milk until the dough comes together.

3) On a floured surface, roll out 1/3 of the dough very thin - about 1/16 inch. Sprinkle with salt, spices, cheese, etc., if desired. Cut into squares, triangles, circles, or whatever shape you wish. Transfer to prepared baking sheet.

4) Bake for approximately 20-25 minutes, or until lightly browned. Cool on a wire rack. Store in an airtight container.

Makes approximately 8 dozen crackers.

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These cookies are a lovely blend of one of favorite flavor pairs - Chocolate & Peanut Butter. In fact, my favorite cookie recipe stars those two ingredients.

To be completely honest, I was scared of this recipe. I had my doubts about flourless cookies. So I made a half recipe.

But I had nothing to worry about! These cookies do have a very soft and chewy texture, but the flavor is straightforward and scrumptious. Make them with 60% cacao baking chips, and these cookies are lovely treat.

Note: The original recipe didn’t call for any butter, salt, or vanilla; I added all three.

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Flourless Peanut Butter Cookies

Adapted from the little red house

Ingredients:

• 1 cup peanut butter
• 1/4 cup butter
• 1 cup brown sugar (homemade or regular)
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup rolled oats
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup chocolate chips

Directions:

1) Preheat oven to 350°. Line a baking sheet with parchment paper.

2) Place the peanut butter, butter, and brown sugar in the bowl of a stand mixer and beat on medium speed until well blended, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix.

3) In a small bowl, mix together the oats, salt, and baking soda. Add to the peanut butter mixture and stir well. Stir in the chocolate chips. The dough will be very soft and sticky.

4) Drop by spoonfuls onto the prepared baking sheet. Bake for 10-12 minutes or until lightly browned. Allow to cool on the pan for a few minutes before removing to a wire rack to cool completely.

Makes approximately 2 dozen cookies

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Devil’s Food Cake

Chocolate & Almond Biscotti

Macadamia Nut Brownies

Milan Cookies

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Happy Valentine’s Day!

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This summer, Grandma decided that it was time to give us girls some cooking lessons. We planned to begin this fall, but everything got a bit crazy. It wasn’t until a few weeks ago that we were able to take our first course: Banana Cream Pie!

Grandma is such a patient, joyful teacher. She doesn’t have to do everything to make sure we do it right. She encourages us to be involved in every step.

It seems she has magical hands. From years of experience, she knows little secrets to success. Like adding a little water to your pan before you pour in the milk to keep it from scalding.

This pie is so delicious. I won’t lie and say it’s easy, because it isn’t - especially if you decide to make French Custard for the filling and meringue for the topping. But it is worth it.

By the way, I didn’t JUST take photos. I got involved, too! Here’s the proof.

I would give you the recipe, but I didn’t ask Grandma for permission to publish her secret recipes across the Internet. So I’ll leave you with this from her very old Betty Crocker cookbook.

**Next time on Grandma’s Cooking School: Chocolate Crepes!**

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Here is my current favorite whole wheat biscuit recipe. We love to use them for biscuits and gravy. Delicious!

Note: I usually significantly reduce the amount of buttermilk. I’m not sure why, but these always turn out very wet for me. I recommend that you start with less buttermilk and add more as needed.

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Whole Wheat Buttermilk Biscuits

From Relish Magazine

Printable Version

Ingredients:

• 2 cups (8 oz) whole-wheat pastry flour, divided
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 6 tablespoons cold butter, cut into small pieces
• 3/4 cup plus 2 tablespoons buttermilk, plus more if needed

Directions:

Preheat oven to 450° F.

To mix using a food processor:

1) Place 1 3/4 cups of the flour, baking powder, baking soda, and salt in food processor fitted with the metal blade and process briefly to combine. Add the butter and toss lightly with a fork to coat the butter with flour. Using 1 second pulses, mix the butter until it resembles course meal. Do not over-mix.

2) Transfer the flour mixture to a bowl. Add 3/4 cup buttermilk; stir with a fork until the dough gathers into one large lump. Add more buttermilk if necessary.

To mix by hand:

1) In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Add the butter and toss lightly with a fork to coat the butter with flour. Using a pastry cutter, a fork, two knives, or your fingertips, cut the butter into the flour. Work quickly to keep the butter firm.

2) Add 3/4 cup buttermilk; stir with a fork until the dough gathers into one large lump. Add more buttermilk if necessary.

Continue for either version:

3) Transfer dough to a flat surface sprinkle with remaining 1/4 cup flour. Roll the dough to coat with flour then pat out into a rough rectangle about 1/2-inch thick and fold into thirds. Repeat the patting and rolling. Pat the dough out to a thickness of about 1 inch. Using a 2-inch round cutter, cut out biscuits and place onto an ungreased baking sheet, placing the biscuits 1 inch apart as they will spread.

4) Bake 10-12 minutes or until the biscuits are golden brown.

Makes about 12 biscuits

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